Knead to Cook

Food & fitness obsessed girl.

Roasted Sriracha Pumpkin Seeds.

by Filed Under: Breakfast, Desserts, Gluten Free, Halloween, Holiday, Holiday Baking Ideas, Party Foods, Snacks, Vegetarian, Wheat Free 1 Comment

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I know, I know… a bit late on the roasted pumpkin seed recipe.  In fact last year I never even got around to posting this recipe!  As Halloween approaches everyone’s schedules blow up and it seems like we rush (if we do) to carving our pumpkin and harvesting the seeds.  This year I had been on a training run and hurt my foot (stepping on something in the dark) and I was icing my foot.  Hubby got home late from work and carved the pumpkin for me (very appreciative) and cleaned the seeds and stored them for me.

Yesterday, before the trick or treaters started and our dinner guest (my daughter’s boyfriend) arrived – I quick roasted these up so we had them to snack on.  They are one of my favorites and really pack some awesome healthful benefits.  As always, adjust the spices to your liking and enjoy!

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— Knead to Cook

Pumpkin Almond Bars.

by Filed Under: Breakfast, Brunch, Cakes, Desserts, Fruit, Gluten Free, Halloween, Holiday, Holiday Baking Ideas, Nuts, Vegetarian, Wheat Free Leave a Comment

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Yet another recipe I’ve been dying to try ever since I laid eyes on it.  The original recipe is from  http://mywholefoodlife.com/2013/10/09/pumpkin-pecan-caramel-bars/ however I adapted it a bit to suit my family and their preferences.  The bars are super moist and delicious.  Pumpkin flavor is quite nice throughout.  My family eats these for breakfast, snack or dessert.  Will most definitely be making these again!  Please note my comments before diving into this yummy recipe.

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— Knead to Cook

Roasted Apples and Fall Vegetables.

by Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Potatoes, Side dish, Thanksgiving, Vegetarian, Wheat Free 6 Comments

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This was the last of my apple week posts that trickled into this week.  I love roasting veggies and last week I added a few apples into the mix to add a level of sweetness to the mixture.  My kids loved it, and so did the adults.  Roasting vegetables brings out their flavor, sweetness and pairs nicely with your protein or served alongside quinoa makes for the perfect vegetarian (vegan actually) meal.  If you’re looking for a great side dish for Thanksgiving, this would also be a nice change of pace too.  Another great fix it and bake it/forget it type of recipe.  Leftovers served alongside eggs also is delish!
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— Knead to Cook

Cinnamon and Spice Apple Chips.

by Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Holiday Baking Ideas, Homemade Chips, Party Foods, Vegetarian, Wheat Free 4 Comments

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After a wonderful fall weekend, we finally got to the apple orchard and managed to pick 40 lbs of various apples.  Sunday was then spent cooking, baking and drying apples.  This week I’m going to be posting all apple recipes, hope you love apples as much as I do!  Today I’m starting with a super easy, healthy, vegan apple chip.  Kids love them!  Adults can’t stop eating them.  Perfect for after-school snacking, treats to pack in lunches or a healthy afternoon snack for you.  This is a totally fix it and forget it recipe.  Fall perfection!

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— Knead to Cook

Apple picking and apple recipe round-up.

by Filed Under: Breakfast, Brunch, Desserts, Fruit, Gluten Free, Grilling, Holiday, Nuts, Pork, Snacks, Turkey, Vegetarian, Wheat Free 2 Comments

 

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Bring on fall!  The weather finally warranted wearing a sweater or jacket.  I absolutely adore this season and it is by far, my favorite.  Pumpkins, cool breezes, leaves changing to vibrant colors and apples!  Lots of apples.  Finally after several busy weekends, we were able to carve out a bit of time to hit up my favorite orchard and pick some apples, in fact 40 lbs!  In the coming days I will be sharing all of my favorite recipes for everything apple. [Read more…]

— Knead to Cook

Roasted Sweet Potato and Butternut Squash Mash.

by Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Potatoes, Thanksgiving, Vegetarian, Wheat Free 3 Comments

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This would be perfect for Thanksgiving dinner!  Yes, I have that on my mind already.  I roasted some sweet potatoes and a lovely homegrown butternut squash my friend gave to me earlier in the day and was thinking of how I wanted to transform them.  Mashed potatoes came to mind and from there I whipped up a sweet version of a mashed potato combo that was so delicious I had to walk away before I consumed the entire bowl!
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— Knead to Cook

Pulled chicken in the crock pot. {Tacos}

by Filed Under: Chicken, Crock Pot, Gluten Free, Mexican, Wheat Free 2 Comments

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This recipe can be used for a myriad of recipes – soup, tacos, bbq sandwiches – the options are endless!  I had four meetings yesterday and had pretty much no cooking time for dinner. I always pull out the crock pot on busy days because let’s face it, it is a magic machine that transforms any ingredients into perfection in only a few hours.  This was no exception.  I used it for make-your-own taco Tuesday dinner.  The family loves it and it’s a great way to get your kids to eat some veggies.

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— Knead to Cook

Perfectly roasted spaghetti squash.

by Filed Under: Evolution Power Yoga 40 Days, Gluten Free, Italian-inspired, Pasta, Side dish, Vegan, Vegetarian, Wheat Free 3 Comments

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I’ll be honest, I’ve always stayed away from the spaghetti squash for some reason, not sure why but it scared me.  My self psycho-analysis is I had this fear because anything that replaces pasta could never compete with the real deal.  But since my new found love of everything healthy, avoiding as many processed foods as possible- one night I bought one and roasted some tomatoes and figured I would suppress my Italian pasta girl and try this with my sauce.  Funny, when I served dinner I asked my husband if he wanted to try it too with sauce and he obliged.  He did half pasta and half squash.  He actually loved it.  YES!  These little victories make me happy.  Another foodie fear conquered.

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— Knead to Cook

Roasted Rosemary vegetables.

by Filed Under: Gluten Free, Side dish, Vegetarian, Wheat Free Leave a Comment

 

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I roast vegetables all the time and wanted to share my recipe.  I roast them and pair them up with either protein or over quinoa.  Even my biggest carnivores ate this yesterday for dinner with quinoa and loved it.  My 75 year old father went back for seconds and had it for lunch today because he loved it so much.  It’s nice to do a meatless night or two during the week to give your body a break from meat.  I eat this way all the time and personally love it and don’t miss the meat at all.
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— Knead to Cook

Honey Dijon Herbed Raspberry Turkey Tenderloin.

by Filed Under: Brunch, Chicken, Condiments, Gluten Free, Grilling, Grilling/Rubs/Sauces, Product Review., Turkey, Wheat Free Leave a Comment

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Maille mustards are my favorite.  Honestly, it’s all we use in our house.  The flavors and unparalleled and always yield the perfect result in my cooking, sauces or dips.  I was so excited when Maille reached out to me and asked me to create some recipes for them.  I do have some recipes on my website and this one is by far my standard, go-to, obsessed and can’t live without balsamic garlic bread dip.  This recipe I’m sharing today was a bit of a departure from how I typically use mustard and I have to say, it was so good!  My kids, husband and father alike couldn’t get enough for the sweet and savory combination of flavors.

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— Knead to Cook