Knead to Cook

Food & fitness obsessed girl.

Chocolate–Peanut Butter Chobani Smoothie. Wheat-free.

by Filed Under: No bake/cooking required!, Smoothies, Vitamix, Wheat Free, Yogurt 2 Comments

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I made another fantastic recipe from Lauren’s book!  The giveaway is tomorrow night (check my Facebook page for how to enter).  My daughter and father guzzled this one down faster than I blink.  Glad I snapped some pics first!

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This smoothie is so delicious, you won’t even believe that it is healthy!

Combine all ingredients in a blender and blend until thick and creamy. Serve immediately.

Looking to Add More Protein to Your Smoothie?
Protein powder is an easy way to increase your protein, especially in smoothies. There are many varieties of protein powders. Read your labels carefully to make sure the protein powders have no ingredients containing wheat.

INGREDIENTS | SERVES 2

2 tablespoons unsweetened cocoa powder
2 tablespoons natural creamy peanut butter
1⁄2 banana, frozen
1⁄2 cup almond milk (or milk of your choice)
1⁄2 cup vanilla Chobani yogurt
1⁄2 teaspoon wheat-free vanilla extract 4–5 ice cubes

Directions:

Combine all ingredients in a blender and blend until thick and creamy. Serve immediately.

— Knead to Cook

Healthier Pumpkin Chobani Muffins.

by Filed Under: Muffins, Snacks, Vegetarian, Vitamix 4 Comments

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I’ve always been healthy but lately I’ve become psychotic with my healthy mission.  My husband purchased a Jawbone UP bracelet for me (after I got him one for Christmas) and the information it has provided to me has enlightened me about how many calories I was taking in per day!  Wow snacking… NOT good!  My target/goal weight has always been 135 lbs. (who shares this, am I crazy?)  I’m very muscular, 5’6″ tall and work out 6 days a week.  I’m in good shape.  Well needless to say, after blogging for over a year and snacking here or there… my weight crept up into an area that I wasn’t happy with myself.  Hey, it happens to the best of us.  So now, I’m happily down 11 lbs and below my “goal or target” weight.  My next goal…. 126!  I’m on my way.

So yesterday I wanted to make muffins for my girls.  Today was kind of a special day for my youngest and I thought a healthy treat would be fitting (but it did include some dark chocolate).  I whipped up a batch and was lucky to save one to photograph!  So here it is… a bit healthier.  Protein-packed, courtesy of Chobani and quite tasty!

Ingredients:

1/2 cup of butter, softened (I used a butter substitute)
1/3 cup of sugar
2 eggs
1 teaspoon of vanilla extract
1 1/2 cup of oat flour (if you don’t have it – grind up oats in your Vitamix or blender until powdery) Measure post blend 🙂
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of pumpkin puree
1/2 cup of vanilla Chobani yogurt
1 teaspoon of ground cinnamon
1/2 teaspoon nutmeg
Chocolate chips

Directions:

Preheat your oven to 350 degrees.  I made this recipe with a regular size muffin pan.  It made 11 filling 3/4 the way filled.  Whatever you use – spray with nonstick baking spray and set aside.

In your stand mixer, blend sugar and butter until fluffy.  Add the eggs and vanilla.  In a separate bowl whisk the flour, baking soda and salt together.   Add to the butter mixture.  Then add the pumpkin puree, Chobani, cinnamon and nutmeg.  Blend well and scrape the sides down and mix again.

Now here is where you decide if you want chocolate chips or not.  I did add about 1/4 cup of mini chips and then sprinkled some on the top so my husband would know not to eat them (he’s allergic to cocoa).

Bake for 22-26 minutes or until a toothpick inserted comes out clean.  Let cool completely.

— Knead to Cook

Almond honey butter.

by Filed Under: Condiments, No bake/cooking required!, Nuts, Vitamix Leave a Comment

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Nothing quite like making your own nut butter.  It’s super easy and very tasty.  Grab your nuts and get ready to be impressed!

Ingredients:

2 cups of raw almonds or toasted almonds
1 teaspoon of peanut oil
Sea Salt
3 tablespoons honey

Directions:

In your Vitamix add the almonds.  Blend the nuts on 10 speed for 1-2 minute.  Then add the oil and salt and blend for about 12 minutes.  Stop and scrape the sides down.  The nuts will yield their oil and get creamier.  Then add the honey and additional salt as needed.  Blend until you achieve the texture you desire.

— Knead to Cook

Green Ginger Smoothie.

by Filed Under: Breakfast, Evolution Power Yoga 40 Days, No bake/cooking required!, Smoothies, Snacks, Vegetarian, Vitamix, Yogurt 10 Comments

This is truly one of the best smoothies I’ve ever had – and I’ve had a lot of smoothies!  Sunday night my husband wanted to finally try out our new Vitamix machine and we had a late lunch so, the smoothie sounded light and delicious.  It was and I recreated it today for my girls and again, the lovefest continued!


Ingredients:

1 cup of orange juice
1 green apple, skin on yet cored
1 large handful of organic baby spinach (about 1 heaping cup of the leaves)
1/2 of a pineapple, peeled but not cored if using a Vitamix (if using a blender then core it)
1-2 inch piece of fresh ginger, peeled
1 scoop of protein powder (vanilla)
1/4 cup of vanilla Chobani yogurt
8 ice cubes

Directions:

Place all of the ingredients into your Vitamix or blender and blend on the smoothie setting.  Pour into glasses and enjoy!  The ginger puts this one over the top!  Fresh and ginger is so good for your stomach.  Vitamin and protein packed.  And, I swear, your kids won’t even suspect that there’s spinach in there!

— Knead to Cook

Cake batter yogurt. Celebrating Chobani’s Birthday!

by Filed Under: Desserts, Gluten Free, Snacks, Valentine's Day, Vegetarian, Vitamix, Yogurt 27 Comments

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Chobani is hand’s down one of the BEST companies & I’ve been blessed to have them be such an incredible supporter of my blog/website.  Today they celebrate 5 years and to help I whipped up a cake batter themed yogurt that can be frozen as well, to help ring in this 5th birthday!  I was thrilled to use my little glass Chobani bowls and it was so appropriate to serve at their party.

[Read more…]

— Knead to Cook

Spinach Cumin Hummus.

by Filed Under: Dips, Gluten Free, Vegetarian, Vitamix 3 Comments

I admit, I do love a good hummus and be to honest, I much prefer making it at home to purchasing the store-bought versions.  Homemade hummus is not only so easy, it is incredibly flavorful and you control the ingredients – so it’s healthier.

My oldest daughter and I are attending a party tonight and I wanted to bring an appetizer to share with our host.  This will be perfect to share although I may need to make another batch because I keep eating this one. Perks of styling food today.

Ingredients:

1 can of low sodium chickpeas, drained
2 cups of fresh baby spinach (I used organic)
1/4 cup of tahini
3 garlic cloves
2 tablespoons of lemon juice
1 tablespoon of low sodium soy sauce
1/3 cup of water
1/4 cup of olive oil
1 teaspoon of ground cumin
1 teaspoon of salt
ground pepper
Optional garnish ideas:  Drizzle olive oil, pine nuts or walnuts on top.
Directions:

Add all of the ingredients to your food processor or Vitamix.  Pulse until you have the consistency that you wish to have.  Taste and adjust the seasonings.

Serve with crackers, veggies or pita chips.

— Knead to Cook

Peanut Butter Chocolate Chip Hummus.

by Filed Under: Desserts, Dips, Snacks, Vitamix 4 Comments

Hummus doesn’t always have to be savory.  My kids love it and let’s face it… it’s better than a cookie for a snack.  This creamy hummus will captivate the youngest of taste buds and have them coming back for more.  Easy recipe, unbelievable flavor.  Great for your next party!

Ingredients:

1 can of drained and rinsed garbanzo beans
1/2 cup of all natural peanut butter
1/4 cup of maple syrup, agave or honey
1 teaspoon of vanilla extract
Pinch of sea salt
1/3 cup of dark chocolate chips

Directions:

Into your food processor or Vitamix, blend the first 5 ingredients until smooth.  Then by hand stir in the chocolate chips.  Serve with graham crackers, apple slices or cinnamon and sugar tortilla chips.

— Knead to Cook

Pineapple Orange Chobani Smoothies.

by Filed Under: No bake/cooking required!, Smoothies, Vegetarian, Vitamix 4 Comments

Another Monday, another smoothie flavor for my sweet girls after-school snacking.  Today I went with a pineapple orange blend with some added Cho for protein!  These were gone in less than a minute flat!  Guess that’s a success in their books.

Ingredients:

2 cups of fresh pineapple
2 oranges, peeled
1/3 cup of Chobani vanilla yogurt
1 scoop Whey protein powder
1 banana
8 ice cubes
1 cup of vanilla almond milk

Directions:

Place all of the ingredients into your Vitamix or blender and blend on the smoothie setting.  Pour into glasses and enjoy.

 

— Knead to Cook

Kale & Basil Pesto.

by Filed Under: Pasta, Sauces, Vitamix 6 Comments

 

I found this recipe in my Vitamix cookbook.  I was a bit suspect because I was worried that my girls would not like the flavor combination but I was totally wrong.  Vitamin-packed and rich in beta carotene, vitamin K and C, lutein and rich in calcium.  Still paired up with the traditional basil and I used walnuts instead of pine nuts.  The taste is unbelievably good and low in fat thanks to the broth.  Pair this up with whole wheat pasta or top chicken or fish and you are all set!

I prepared this in my Vitamix but a food processor works just as well.  I adapted this recipe from the original Vitamix recipe.

Ingredients:

1/3 cup of olive oil
1/4 cup of chicken broth
1/2 cup of light and fluffy grated parmesan (not packed)
5 garlic cloves, peeled
2 cups of basil leaves
2 cups of kale, spine removed
3 tablespoons of walnuts
1/2 teaspoon salt
Black pepper
Lemon juice

Directions:

Place all of the ingredients in the order as listed into your blender, Vitamix or food processor.  Blend until creamy and smooth.   Toss with fresh pasta or store in a tupperware container in the fridge.

— Knead to Cook

Almost Minestrone Soup.

by Filed Under: Soups, Vegetarian, Vitamix Leave a Comment

 

This soup started out with the best of intentions of being a Minestrone soup.  Well with my latest purchase of my Vitamix that has this awesome soup setting & fabulous cookbook… I thought I would try this.  Well it evolved into a crazy vegetable packed Minestrone soup.  Ha ha.  My goal was empty out my veggie bin before my trip to the farmer’s market tomorrow.  Pureed vegetables can’t be picked out by my youngest too… so a great OTHER benefit to this soup.  Adapted from a Vitamix recipe.

Ingredients:

3 cups of chicken or vegetable broth
6 fresh tomatoes or roasted tomatoes
4 cloves of garlic
3 carrots
1 onion
Ground black pepper
1 teaspoon of dried oregano
1/3 cup of fresh basil leaves
1 teaspoon salt
2 tablespoons of tomato paste
1 14 ounce can of chick peas
1 small zucchini
1 can of kidney beans, dark or light red
1/2 can (7-8 ounces) of yellow corn
1/2 cup of grated parmesan
2 cups of baby spinach leaves

Directions:

If you have a Vitamix add the broth, tomatoes, garlic, carrot, onion, pepper, oregano, basil, salt and tomato paste to the vessel and place the lid on.  Select variable speed 1 and proceed through 10.  If you have a unit that has the soup setting, I pureed for a few seconds and then turned that on and let it run through. If you have a blender, add all of the ingredients and puree.  Then add chickpeas, beans, zucchini, corn and cheese.  Pulse 2-4 times quickly.  Then add to a Dutch oven, add your spinach leaves and put on your stove set over a low flame and let it simmer for 1-6 hours.

— Knead to Cook