Vitamix Archives - Page 18 of 20

Chimichurri.

May 21, 2013 by Knead to Cook Filed Under: Beef, Chicken, Egg dishes, Evolution Power Yoga 40 Days, Fish, Grilling, Grilling/Rubs/Sauces, Pasta, Pizza, Pork, Vegetarian, Vitamix 4 Comments

Chimichurri is a South American version of pesto that is served atop or along side meat and veggies. I’m planning on grilling up a ton of fresh veggies from the farmer’s market and I thought this would be perfection for a vegetarian dish. I will, however, grill up some chicken for my favorite carnivores to eat with it too. I will use fresh herbs from my garden and you can control the heat with the jalapeño according to your taste and preference. This is also perfect over tortellini pasta or on some crusty toasted bread. Yum! Can’t wait for dinner.

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— Knead to Cook

Almond butter chickpea chocolate chip cookies.

May 20, 2013 by Knead to Cook Filed Under: Cookies, Gluten Free, Vitamix, Wheat Free 5 Comments

I’ve made chickpea cookies before. None of which really knocked my socks off to be quite honest. I thought I would whip up a batch today, tweaking as I went to see how they turned out. I found a recipe that I loosely modified from Brit and Co.

I always make a “goodie” for an after-school snack for my girls and my husband (well his is more of a dessert). I tried one and thought they were good. Now, you honestly cannot compare these to a buttery, fattening, ooey, gooey chocolate chip cookie – but these are certainly a lovely, healthy substitute that won’t blow your gym efforts or sabotage your bikini body considering that next month is JUNE already!! I can’t wait for my girls to try these and give me their review. As for me, I love them!

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— Knead to Cook

Strawberry Honey Lemonade.

May 3, 2013 by Knead to Cook Filed Under: Beverages, Vegetarian, Vitamix 7 Comments

Spring is upon us and I have warm weather on the brain. Yesterday I thought I would surprise my girls with a fresh batch of homemade strawberry lemonade and they loved it. My husband even turned it into cocktails for the evening by adding a shot of vodka and some fresh basil to a glass. Cheers! Love when people make a recipe their own!

Ingredients:

2 cups of strawberries, washed/stemmed
1 cup of lemon juice (freshly squeezed)
1/2 cup of honey, I used raw local – use more if you would like it sweeter
5 cups of water
Ice cubes

Directions:

Place the strawberries (first) and honey) into your blender or Vitamix. Blend for 10 seconds or so. Then add the juice and water. Blend for another 20 seconds or so. Run through a strainer to remove the pulp if you wish. Add ice and serve.

— Knead to Cook

Kale, Spinach & Pistachio Pesto.

May 3, 2013 by Knead to Cook Filed Under: Italian-inspired, No bake/cooking required!, Nuts, Party Foods, Pasta, Sauces, Vegetarian, Vitamix 5 Comments

Huge, I mean HUGE fans of pesto in my house. It is also a very easy way to get everyone to eat their veggies without a battle (this is a good thing coming from mom). Pesto is so good on pasta, eggs, fish, chicken, on pizza crust – the options are endless. It can be made ahead of time – stored in an airtight container in the fridge for weeks. Frozen in ice cube trays for months. A little goes a long way and it’s an economical dinner. So many reasons to be a fan.

Now traditional pestos, in my humble opinion, tend to be overly oily – which I know olive oil is a heart healthy oil but I’m not a fan of anything greasy/oily. This recipe is super clean and doesn’t have a ton of oil but just the right amount.

Benefits of kale include: Low in calories. High in fiber (helping to keep you regular). Zero fat. High in iron. High in vitamin K which protects against a myriad of cancers. Anti-inflammatory food. Supports cardiovascular system by lowering cholesterol. Vitamin A for vision and beautiful skin. Vitamin C for supporting your metabolism and adds to hydration. It has more calcium than milk. It also helps to detox the body by aiding in liver health. That’s just the kale! Spinach and pistachios are also huge powerhouses! I could go on and on…

So back to the recipe.

Ingredients:

2 huge handfuls of kale and spinach (equal parts or not)
1/4 cup of nuts (walnuts, pinenuts, almonds or pistachios work best)
3 cloves of garlic, peeled
Juice from one large lemon
Zest from said lemon
Grated parmesan (about 1/3 cup light and fluffy and not packed down)
1/4 cup of olive oil
Salt and pepper
Red pepper flakes (optional)

Directions:

Into your food processor or Vitamix, add the garlic and process until chopped very finely. Then add the spinach/kale through grated parm. Blend well. Through the opening spout, while the machine is running, add the olive oil. It should change the texture although it will still be mildly course.

Taste and season accordingly.

If topping pasta, always make your sauce first (pesto) and then the pasta. Never have pasta wait for the sauce. Into a large mixing bowl, add about 1/3 cup of pesto and then top with your pasta (and a tablespoon or so of the pasta cooking water). Toss. Add additional pesto as needed. Cover and store in the fridge or freezer as mentioned above.

— Knead to Cook

Green Oatmeal Smoothie. {that will actually fill you up and energize you}

May 1, 2013 by Knead to Cook Filed Under: Beverages, Breakfast, Fruit, Smoothies, Snacks, Vegetarian, Vitamix 8 Comments

I love the concept of smoothies and juicing but the fact remains… they never EVER keep me filled more than an hour. I have a huge appetite. I’ve recently lost 27 lbs and really keep a watchful eye on what and how I eat. It has greatly impacted my body. After recently having a discussion with a dietician friend of mine, she suggested boosting up my green drink with some staying power. Ummmm okay? I realize not all calories are made the same and I shouldn’t obsess about them. So I asked her to make some suggestions… well that’s exactly what she did. She told me to add oats, nuts and avoid milk or juices in it. Well alrightyyyy then. I shall give it a try! And that I did. The color is green, however not a gorgeous vibrant green, but I have to say that the taste, consistency – everything about it was different. I actually felt more energized once I downed a glass. Wait?! I already have a ton of energy. This was like hitting the pedal and flooring it! It’s been one hour post drinking this concoction and I still feel very filled. Hey, for me, that’s a great thing!

Ingredients:

1 cup of water
1.5 cups of spinach/kale mixture (substitutions: cucumbers, carrots, beets)
1 cup of gluten free rolled oats
2 cups of chopped fruit (I used watermelon, strawberries, one frozen banana)
1/4 cup of sunflower seeds (almonds, walnuts, pecan – whatever you have on hand)
Add 4 ice cubes

Directions:

Into your Vitamix or blender, add the water first and then all of the subsequent ingredients. Blend until smooth. This recipe made about 2.5 large servings.

— Knead to Cook

Sweet, Spicy and Smoky Dry Rub.

April 22, 2013 by Knead to Cook Filed Under: 4th of July/Patriotic, Beef, Chicken, Gluten Free, Grilling/Rubs/Sauces, Pork, Vitamix, Wheat Free 17 Comments

As the the warmer weather of spring arrives across the country, grills will be fired up and beef, chicken and pork will be seared to perfection. I will not lie, I love spring – not too hot, not to cold and everyone is finally outside enjoying the sunshine on their face. Our grill has been fired up several times in the past few weeks, moving our kitchen outdoors and I will not complain about that. Grilled food just tastes better.

Last night my husband grilled the first set of ribs for the season. I knew, I had to whip up a fresh batch of my sweet, spicy and smoky dry rub in honor of this event. It is tangy, sweet with a smoky heat. Perfection!

When using a dry rub of any kind, it’s best that you rub your meat down and refrigerate for at least 12-24 hours. If you don’t have that kind of time, give it one hour for the spices to work their magic.

Ingredients:

3/4 cup of light brown sugar
2 tablespoons of salt (I used Lo Salt reduced sodium alternative)
1 tablespoon of chipotle chili powder
1 tablespoon of smoked paprika
1 tablespoon of garlic powder
2 teaspoons of ground cumin
1/2 teaspoon of cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon of ground cinnamon

Directions:

Place everything into a mini food processor, Vitamix or you can mix by hand or by adding everything to a tupperware container with a lid. Process until well-combined. Store in a container with a lid for up to 6-9 months.

This can be used on chicken, pork or beef. Rub a generous amount on the meat and refrigerate for best results up to 24 hours or a minimum of 1 hour. Place the meat on a hot grill and cook until desired temperature is achieved. Enjoy!

— Knead to Cook

Cauliflower Herb Pizza Crust. Gluten-Free. Vegetarian. Grain-Free.

April 17, 2013 by Knead to Cook Filed Under: Cheese, Gluten Free, Pizza, Vegetarian, Vitamix, Wheat Free 57 Comments

After numerous attempts, I’m thrilled that today I finally got it! Any recipe takes time to develop… this one was no exception! If you follow my simple steps, I promise you will have success too! This is grain-free, vegetarian and gluten-free. Packed with flavor and you control the toppings you want on top. I baked these up earlier in the day (even the day prior) and use them when I need them.

Ingredients:

1 medium-sized head of cauliflower (I used organic), washed and cut into smaller florets (remove the stems)
3 cloves of garlic, minced
1/4 teaspoon of sea salt
1 teaspoon of dried basil
1/2 teaspoon of dried parsley
1/2 teaspoon of crushed red pepper
1/2 cup of part skim mozzarella cheese (grated)
1/4 cup of grated asiago cheese (measure it grated, light and fluffy not packed down)
1 egg
Salt and pepper

Directions:

Preheat your oven to 450 degrees with your pizza stone on the lowest rack setting.

1. Make sure you’re starting with washed cauliflower that has been dried as much as possible.

2. Take your florets (with most of the stems removed) and place in your food processor or Vitamix. Pulse about 8-10 times until it looks like fluffy snow (see pic). I worked in batches so not to overcrowd.

3. Add the cauliflower “snow” to a microwave safe bowl and cover with plastic wrap. Cook in your microwave for 3 1/2 minutes. Remove carefully and let it rest, covered for 1 minute. Remove the plastic wrap and dump the cauliflower into the center of a clean dishtowel. Let this cool for about 8-10 minutes.

4. Once cool, place a large bowl underneath and twist up the towel (see pic) and ring it out. When I say ring, I mean it! Keep ringing until you literally get no water out of the cauliflower anymore. See the pic of how much water I got from one medium sized head of cauliflower (over 1 cup)! Insane! You need to do this to make the crust perfect… trust me.

5. Open the towel to reveal what looks like sugar cookie dough (best description). See pic. Add this to a mixing bowl or stand mixer bowl and add the remaining seasonings/ingredients. Adjust here what you love or omit what you don’t. Mix well in your stand mixer or with your hands. The dough is very easy to work with and will be a bit sticky but not bad.

6. I made two 8 inch crusts. Take a large enough piece of parchment paper and spray it with a non stick oil (I used Smart Balance). Then split your “dough” in half and form it into an 8 inch round or whatever size you desire. I used a rubber spatula to press the dough down and tighten up the edges. It worked perfectly! (see pic) You want to make sure that the dough is less than 1/2 an inch thick and even throughout. I started at the center and worked my way out. I then made sure the edges had no cracks and were pretty tight.

7. With a pizza peel, slide your parchment paper with dough onto your pizza stone in the preheated oven. Bake for 18-22 minutes or until golden. This will depend upon your oven. I like it more golden brown so that’s my recommendation. Then remove gently and let the crust cool.

8. I pre-made these for tonight. When you are ready to cook, make sure your oven has been pre-heated for at least one hour at 450 degrees with the stone inside. Top your crust with whatever you like and bake until cheese is melted or about 4 minutes.

Enjoy!

— Knead to Cook

Lemon and Cherry Protein Energy Balls.

April 15, 2013 by Knead to Cook Filed Under: Breakfast, Desserts, No bake/cooking required!, Snacks, Vegetarian, Vitamix 2 Comments

I’ll admit it, I’m a sucker for any kind of protein ball/bite or snack! I’m seriously in love with the whole concept. Today, I was in my kitchen with an abundance of fresh lemons and thought I would whip up a new, springtime version for my tastebuds and once again, I find myself a bit crazily eating these! *Must walk away!*

They are super easy. All made in your food processor (doesn’t get any easier than that). You can vary these however you like and make them your own, however, I’m quite smitten with the perfection that is these little lemon & cherry protein balls.

Ingredients:

1 scoop of vanilla whey protein powder
1/2 cup of rolled oats (I used organic)
1/4 cup of raw almonds (you can use walnuts, pistachios, pecans)
1/4 cup of nut butter
1 tablespoon of agave or honey
1 tablespoons + 1 teaspoon of fresh lemon juice
Grated rind of one lemon
1/4 cup of dried tart cherries (you can use raisins, prunes, apricots or any other dried fruit you have on hand)
Optional: 1 tsp of chia seeds

Directions:

Into you food processor, add the powder, oats, nuts and nut butter. Process until smooth. Then add the remaining ingredients. Pulse until well blended (8 times or so). Then, using a small scooper, roll out small energy balls and place on a platter. Refrigerate for at least 30 minutes before serving. Otherwise, store in a closed container for up to 4-5 days, if they last that long.

— Knead to Cook

Chocolate Avocado Smoothie. Vegan. (Tastes like pudding!)

March 7, 2013 by Knead to Cook Filed Under: Breakfast, Desserts, Smoothies, Snacks, Valentine's Day, Vegan, Vegan proteins, Vegetarian, Vitamix, Wheat Free 11 Comments

I know you’re thinking I must be crazy, right?! I was hesitant when I ran across this recipe in one of my mags that I had. I thought why not try it, my youngest daughter is so underweight that the calories (all good) would be a great start to the day. Protein, good fats… it’s all good. Both of my girls loved it! I snuck a taste and it tasted like pudding – even had that consistency to be honest. I put them on table, started making my breakfast and the next thing I heard was slurping sounds coming from their straws. Enough said!

Ingredients:

Makes 2 – 2 cup servings

1 ripe avocado, halved and pitted
2 cups of vanilla unsweetened cashew or almond milk (I prefer Silk)
2 tablespoons of raw cacao powder
2 tablespoons of maple syrup
1 tablespoons of vegan chocolate chips
1 tablespoon of vanilla extract
14 ice cubes

Directions:

Into your blender or Vitamix, add all of the ingredients. Blend until creamy. This will have a thick, pudding like appearance. Pour slowly into your glasses. Top with a few chocolate chips. Enjoy!

Eeek! Chocolate for breakfast and it is oh so good!

*Adapted from Eating Well.

— Knead to Cook

Gluten-Free Baked Chobani Fonuts {doughnuts}.

February 27, 2013 by Knead to Cook Filed Under: Breakfast, Gluten Free, Snacks, Valentine's Day, Vitamix, Wheat Free, Yogurt 4 Comments

Fonuts are fake donuts AKA “not fried”, healthy dare I say? I’m not a huge donut fan but these little guys… I’ve eaten 3 today! They are minis after-all, so I don’t have the guilt that I normally would have partaking in such a treat. Gluten-free as well! I didn’t want to use any “junky” ingredients and guess what – they’re pretty good!! My kids came home and downed like 8 of them already.

Ingredients:

1 1/3 cup of almond flour (spooned into your measuring cups – not packed down)
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (you can also use pumpkin or apple spice seasoning instead)
3 eggs, room temperature
1/4 cup (heaping) of vanilla Chobani yogurt
2 heaping tablespoons of raw honey (use regular if you don’t have it)
Extra honey, cinnamon, sugar for topping which is optional

Directions:

Preheat your oven to 350 degrees and spray your donut pan with baking spray. Set aside.

You can use a food processor, blender or Vitamix to make the batter creamy and fabulous. Add all of the dry ingredients and blend (if using a food processor – 4-6 pulses). Then add all of the wet ingredients and blend until smooth. Stop and scrape down the sides if necessary. Blend again. This process took about 1 minute or so. Then with a spoon, fill each well with about 1/2 or so of batter. Then bake for 8-10 minutes or until golden.

While baking, I took about two heaping tablespoons of the raw honey (you can also use maple syrup too) and melted it in the microwave until it was watery. I dipped each donut (fonut) into the liquified honey and then sprinkled some cinnamon and sugar on top. This is optional.

Enjoy!

— Knead to Cook