Wheat Free – Page 48

Irish Chocolate Mint Smoothie and Rock Climbing Adventures.

March 17, 2014 by Knead to Cook Filed Under: Beverages, Cabot Fit Team, Fitness., Gluten Free, Smoothies, Vegetarian, Vitamix, Wheat Free, Yogurt Leave a Comment

We had such a fun Sunday… or Funday! I’ve been so anxious to tryout a local rock climbing facility with the family. Most of us are adventurous, my oldest daughter is the more sensible, cautious kid. So I figured this was a good challenge for all of us… never having done anything to these heights before. This place was amazing and we had the best time! Life does start outside your comfort zone! Once you let go of your fears, it’s amazing what you can achieve – mind over matter. Even my oldest said how much fun it was letting go of her control. I agree as I’m totally the type A personality… control is everything or so I thought.

We came home to my version of a healthy Irish (in honor of St. Patty’s Day) mint chocolate smoothie. Protein to rebuild muscles used to scale “rocks” was a good thing! Would be a fun breakfast idea on the go too!
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— Knead to Cook

Tex Mex Casserole. Vegan and Vegetarian options.

March 14, 2014 by Knead to Cook Filed Under: Brunch, Cabot Fit Team, Cheese, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Party Foods, Vegan, Vegetarian, Wheat Free 13 Comments

I’ve been a long time fan of the blog Oh She Glows – Angela is a pioneer in the world of vegan blogging. She has been very open about her food struggles and successes and her first cookbook is wildly successful and fabulous. My husband bought this for me and I’m determined to work my way through many of the recipes and share them with you. I think so many people fear the word vegan thinking that food is crazy, bland, boring, cardboard-like, tofu or something disgusting and that couldn’t be farther from the truth. Plus each recipe can be customized to you and your family’s preference.

I made this recipe yesterday and it came together quite fast. My oldest is going through lifeguard training and she tries to eat earlier because she hates to have a full stomach while swimming (which I can understand). I had this in the oven and it only took about 15 minutes to finish up. From there I set my oven to the warm setting and served it as my family arrived home for dinner. For my youngest, who isn’t a fan of cheese, I left it vegan – for my father and husband I added shredded Cabot hot jalapeño cheddar and some diced avocado. Totally customizable!

This recipe is based on Oh She Glow’s Tex Mex Casserole but with my interpretation.

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— Knead to Cook

Almond butter chocolate chip oat cookies. Gluten free.

March 13, 2014 by Knead to Cook Filed Under: Cookies, Desserts, Gluten Free, Holiday Baking Ideas, Snacks, Valentine's Day, Vegetarian, Wheat Free Leave a Comment

Some days just require a cookie. Don’t you agree? Typically the end result would leave you riddled with guilt for imbibing on one, two+++ cookies but not with these. These little gems are a take-off of my chocolate peanut butter oat cookies. They are flourless, butter-less and gluten free! I wanted to make some my husband could enjoy (he’s allergic to cocoa – gasp!). So I made some of the batch without chocolate chips and some with. I used mini chips so they weren’t overly chocolatey but you certainly can if you desire.

Grab your coffee, tea or milk and get ready for cookie break!

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— Knead to Cook

Hemp Protein Green Smoothie. Running recovery.

March 11, 2014 by Knead to Cook Filed Under: Beverages, Evolution Power Yoga 40 Days, Fitness., Gluten Free, My story., Smoothies, Vegan, Vegetarian, Vitamix, Wheat Free 1 Comment

You know how this winter has been, right? Forever. Unending. Perpetually horrible. Well finally we have been rejoicing and enjoying a brief respite from Mother Nature’s furor and soaking up the sunshine-filled days and warmer temperatures. I don’t like running in the afternoon or evening, I like running on an empty stomach and because I eat all day long – I’m relegated to the darkness of the early morning 5am workout crew. Last night I checked my weather app and it clearly had a 5 am temp of 40 degrees. I opted to bag the gym and the treadmill, which I did over a 100 miles on last month, to finally get outside and work some hills and test my speed again. I was worried. My husband thought I was crazy but I didn’t know how my speed and cadence would be after running on the treadmill so long but I faced my fear and doing it.

I jumped out of bed, sans alarm, at 430 am. I got up and dressed. Ready for 40 degrees. I normally don’t mind running in 20-30 degrees temps but since my hand surgery and developing Raynaud’s syndrome… I cannot take the cold/pain at that temp. It’s going to be 40 – I can handle that! So I run out the door and get started. Seemed quite chilly but I kept moving. I didn’t have the right gloves on (I normally layer to keep my hands from freezing) and I had a tank on under my coat and no hat. Yep. I was freezing… I wasn’t warming up… I kept going. My plan was 10 but by 8 my fingers hurt so badly I knew I needed to be done. I wasn’t paying attention to my speed but to taking each hill and dodging black ice (snow melt/refreeze) with stride. I got home and could barely open my garage keypad with my fingers. Got in and was flabbergasted at my time! Best time ever – EVER! Two years ago I was at a 930 minute mile and 32 lbs heaver. What the world!!! Craziness! I’ll admit, I’m just elated. Who knows if I can pull that off again but I was so happy with my effort. And by the way – my husband ran separately and told me that the temp was 32. No wonder I was freezing!

So how to refuel? Well I’ve been limiting dairy over the past week or so because my stomach has been struggling with it in normal sized portions. I wanted to incorporate a protein in my smoothie because I don’t eat meat. So this is my latest and greatest creation. Perfect for vegans. One side note, while eating any iron-rich food, always pair it up with a citrus fruit to help with the absorption of the iron in your body. This helps if you suffer from anemia or are low in iron.

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— Knead to Cook

Healthy Broccoli Cheddar Soup.

March 10, 2014 by Knead to Cook Filed Under: Cabot Fit Team, Gluten Free, Soups, Vegetarian, Vitamix, Wheat Free 2 Comments

Perfect Meatless Monday dinner idea! I actually created this soup recipe because I purchased a huge bag of organic broccoli florets and had to use them up as the expiration date was getting near. This soup took me minutes, YES minutes to whip up. With no added heavy cream or half and half necessary! I used my favorite Cabot Cheddar cheese and served it up in bread bowls (sourdough of course) for a fun twist. My kids always seem to eat more soup when its served in bread bowls. Plus easy clean up! This soup makes a wonderful lunch idea for the next day as the flavors develop more in the refrigerator overnight.

The day after daylight savings, you’re exhausted from losing an extra hour of sleep – try this recipe. Avoid the drive-thru or fast food restaurant because you don’t have time or the effort today. I promise that you will be thankful you did!

Happy Monday!
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— Knead to Cook

Chocolate Peanut Butter Oat Cookies. Gluten Free.

March 7, 2014 by Knead to Cook Filed Under: Brunch, Cookies, Easter, Gluten Free, Party Foods, Snacks, Vegetarian, Wheat Free Leave a Comment

Every once in a while I throw in some chocolate cookies for good measure. There is just something inherently right about chocolate. And there are many health benefits to dark chocolate so I count this as a good-for-you food! It just makes the world right again! Ha. Well I made these gluten free, flour-less and gluten free. I bought some Peanut Butter & Co. Dark Chocolate Dreams on sale and thought it would be fun in this recipe. My kids loved it. Easy to make, whipping up in minutes. Bake really quickly and are the perfect match to a glass of cold milk. Once again, chocolate saves the day!

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— Knead to Cook

Sprouted bean veggie salad.

March 6, 2014 by Knead to Cook Filed Under: Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Side dish, Vegan, Vegetarian, Wheat Free 1 Comment

I found this spouted bean trio at my local Costco several months ago and snapped it up. I’m always on the hunt for a good source of protein and iron with my vegetarian diet. I’ve subsequently found this in many other grocery stores etc. These beans can be used in a salad, as I did or in soups or stews. Taco fillings, mixed with quinoa, stuffing or in a casserole. They are so versatile and quite delicious taking on the flavors that you infuse in them. Would also be fun in summer salad with some citrus and cilantro! (Will be working on that one.)

Beans are a great alternative to eating meat or if you’re looking to add more protein to your diet. Also packed with fiber and iron – they are a superfood in my book. Best to locate these in the organic section of your grocery store, health food store or Costco type of warehouse venue. You can also sub out these sprouted beans for dried or canned beans that I would mix (black, kidney, garbanzo etc.). This salad could replace your traditional pasta salad at your next brunch or buffet. Perfect for an Easter brunch too or summer salad.

This dressing that I used on this salad is also wonderful on a traditional salad. Combining a great quality balsamic with my favorite Dijon mustard Maille just puts this over the top with flavor!

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— Knead to Cook

Black truffle smashed potatoes.

March 5, 2014 by Knead to Cook Filed Under: Appetizers, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Side dish, St. Patrick's Day, Vegan, Vegetarian, Wheat Free 1 Comment

Eating a vegetarian or even vegan diet doesn’t have to be boring. Even if you aren’t eating a meat-free diet… adding fun veggies to your classic proteins makes any dinner special. My kids aren’t fans of potatoes -not even french fries. But they did like these and the adults quickly realized the addictive nature of these crispy, flat, potato chip-like crunchy texture with a unique flavor. If you haven’t tried black truffle oil – you must! I am not a mushroom fan at all but love LOVE love black truffles. In cheese, popcorn… infused oils… I’m smitten! It is pricey but you can easily spend less on a small bottle that will last you a good amount of time because you use it sparingly.

These are easy to make and a great project for the kids to help you with. Totally vegan (gasp) for those of you who think this is a crazy way of eating… it so isn’t when you can indulge in veggies like this from time to time!

Great weeknight side dish. Can be prepared ahead of time and reheated or par-cooked a few days prior. You have to try these… seriously!

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— Knead to Cook

Roasted cherry tomatoes.

March 4, 2014 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Gluten Free, Grilling/Rubs/Sauces, Italian-inspired, Pasta, Sauces, Vegan, Vegetarian, Wheat Free Leave a Comment

If you you’re a tomato aficionado or not, you know that winter tomatoes pretty much are the nastiest, mealy, flavorless things you can buy. But the fact remains, if you love sauce for pizza, pasta, salsas or for pretty much anything else… you need to buy/consume these vial impostors. I live on homegrown, our own for that matter, tomatoes all summer long. They are without a doubt my favorite thing in our garden. I can eat them pretty much like an apple. I always have, for as long as I can remember.

So winter comes, and apparently may be staying forever… but I digress. How do we make these little, what look to be beautiful impostors taste good? Well, roast them of course! Even the most kitchen-paranoid can do this. You can actually host a dinner party quite successfully with this recipe and impress your guests. So easy and pretty much full-proof – I dare say! Even better, totally vegan! So if you care about that or not… plant based diets are proven to improve your health and have positive impact on you body. That my dear friend is a wonderful thing!

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— Knead to Cook

Healthy granola bars.

March 3, 2014 by Knead to Cook Filed Under: Breakfast, Brunch, Cabot Fit Team, Cookies, Desserts, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Holiday, Holiday Baking Ideas, Nuts, Snacks, Vegetarian, Wheat Free 7 Comments

It’s Monday and it’s the start of a brand new month. I’m excited… why? Well, we dodged a rather bad snow storm (sorry to my friends south of us who weren’t so lucky). My training is going very well and I’m feeling stronger and stronger. And despite life not being perfect, I see glimmers of hope and promise of wonderful things in the future.

As Monday comes, I always start baking or creating snacks for my kids and family to snack on all week. Fruit and veggies are always at hand but let’s face it… grab a tea or coffee and a baked good or treat, right? Yes! Dessert. After-school snacking? Of course. I always try to put the best options forward and this is no different. We all train hard and need to rebuild and refuel. This snack does that and it makes a lot so you are covered for a week of snacking.

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— Knead to Cook