Yogurt

Double chocolate Chobani muffins. Vegan. GF.

January 28, 2019 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Product Review., Quick Bread, Sponsored, Valentine's Day, Vegan, Wheat Free, Yogurt, Your Life Edit Foundations 2 Comments

Hello dear friends! A few years ago, I worked extensively with my favorite yogurt brand, Chobani but then I migrated to my plant-based diet. With that, I moved away from dairy based yogurt and that included Chobani. Well, much to my wonderful surprise, they reached out to me a few weeks ago asking if I would be interested in trying their new plant-based yogurt… ummm hell yes please & thank you! Well it arrived last week, amidst my crazy work schedule, and I couldn’t wait to try it & bake with it.

The yogurt and drinkable yogurts are coconut-based. They aren’t overly sweet yet perfectly balanced. The flavor options are heavenly and seriously, this is the best plant based yogurt I’ve eaten yet! They didn’t disappoint.

So today, being a day off, I jumped at creating a new recipe using their yogurt. First, the flavors are insanely awesome! I’m obsessed. Elated. In love. Smitten. You get the point. Then I baked this recipe up & the muffins are so moist and soft. Packed with healthy goodness. Seriously, these aren’t going to last very long. I hope you get to try these as soon as you locate some vegan Chobani in your area.

Ingredients:
Wet ingredients…
2 flax eggs (2 tbl ground flax meal plus 6 til water – mixed & allowed to sit for 8-10 minutes)
2 medium, spotty bananas
1 container of vanilla Chobani vegan yogurt
1/4 cup of maple syrup
1 tsp vanilla extract
Dry ingredients…
2 cups of oat flour, gluten free
2 tbl of raw cacao powder
2 tsp of ground cinnamon
1.5 tsp baking powder
1/2 tsp baking soda
1 pinch of salt (1/8 tsp)
By hand: Add 1/3 cup or more of vegan chocolate chips

Preheat your oven to 375 degrees. Spray your muffin wells or use liners. Into you stand mixer, paddle attached, add your flax eggs, bananas, Chobani yogurt, syrup and extract. Blend well. Then add your oat flour (blend oats in your blender until a flour is achieved), cacao, cinnamon, baking powder, soda and salt. Blend again until incorporated. By hand, blend your chocolate chips. Spoon into your prepared muffin pan. Bake for 16-18 minutes or until a toothpick inserted comes out clean.
Allow to cool completely for 15 minutes.

Drinkable and conventional dairy free yogurts are brand new from Chobani.

Thanks Chobani for sending me this epic care package. I wholeheartedly love this yogurt and plan on enjoying this often. I haven’t found this in any local stores yet but I’m keeping my eyes peeled.

-ox

— Knead to Cook

Pancake Mix Baked Dark Chocolate Donuts. Vegan. Gluten free.

March 6, 2017 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Easter, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, Holiday Baking Ideas, Snacks, Valentine's Day, Vegan, Vegan proteins, Wheat Free, Yogurt 4 Comments

Pancake mix baked dark chocolate donuts. Vegan & gluten free.

Happy Monday! So the new week is here and I was in a rush for a quick & easy snack item for my kids before they got home from school. I picked up a vegan & gluten free pancake batter to try at Home Goods last week & in my rush today – I thought I would try to whip up a baked donut recipe using the batter. Turns out… it worked perfectly and could double as breakfast too! Now I did douse half of the donuts with melted dark chocolate but you can easily omit & serve with powdered sugar or maple syrup for breakfast. I also made these in mini form but they would totally work in normal sized donuts.

Now I’ve only tried this with the mix I have but I don’t see why any pancake mix wouldn’t work.
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— Knead to Cook

Friday Favorites Series. 12 February 2016.

February 12, 2016 by Knead to Cook Filed Under: Friday Favorites Series, Giveaway!!!, Running/Races, Sponsored, Vegan, Vegan proteins, Yogurt 13 Comments

friday favorites

Friday is always a reason to celebrate, right? I’m excited for the weekend because my husband has been working exponentially more the past two weeks and with my early training schedule – our paths haven’t crossed all that much. We’ve communicated more by text than in-person. We aren’t big into big Valentine’s Day celebrations – dinner, gifts etc. Our plan is going for a breakfast date and farmer’s market shopping Saturday morning and demo in our master bathroom during the day. We’re revamping three projects and will do all the work ourselves – we love it. May not be the typical romantic weekend but spending time together will be very much appreciated at this point. And sledgehammers – well that’s just plain fun! Hoping the weather allows us a run outside on Valentine’s Day but we shall see. May be running side by side on treadmills.

So over the past two days I’ve been thinking about my favorite things this week. I’m really excited to share them with you so let’s get rolling!
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— Knead to Cook

Infusing water and a Cuppow Giveaway!

June 10, 2014 by Knead to Cook Filed Under: Beverages, Desserts, Dips, Fruit, Giveaway!!!, Gluten Free, Nuts, Pasta, Salads, Salsas & Guacamole, Vegan, Vegetarian, Vinaigrette, Wheat Free, Yogurt 18 Comments

As the temperatures start creeping up and the humidity rises, my consumption of water goes through the roof. Especially if you workout or work period outside – you need to be hydrating throughout the day. Water makes up approximately 70% of your body! Think about that… as most of us probably don’t drink water I wanted to pose some food for thought. Drinking more water will:

Flushes out toxins and waste through urination and sweat.

It improves your complexion – hello radiant glow!
Increases energy! Also helps you focus. Your brain is mostly water… hydrate it for better concentration.
Maintains regularity and prevents constipation.
Water removes by products of fat, reduces hunger (many times you aren’t hungry you are just thirsty) and helps boost metabolism. Always drink a nice big glass of water before you eat.
Naturally helps reduce headaches – as many are caused by dehydration.
Drinking plenty of water helps joints and muscles lubricated for less joint pain or strain.

Most people complain that water is boring but it doesn’t have to be! Adding fruit, vegetables, herbs and spices to water and refrigerating overnight can spark up your bland water making it more tempting to guzzle more throughout the day.

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— Knead to Cook

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

Clean eating mixed berry smoothie.

February 3, 2014 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Smoothies, Vegetarian, Vitamix, Wheat Free, Yogurt 1 Comment

I don’t know about you but anything reminiscent of spring or summer makes me quite smitten right now. We have been in this non-stop pattern of snow and I’m starting to think that winter may never end. Today we got hit with yet another snowstorm that I believe wasn’t predicted until yesterday. 9 inches later…. I sit here with smoothie in hand smiling that we are done snow blowing and shoveling – dreaming fondly of warmer days. Mother Nature, Punxsutawney Phil or someone better save us… soon!

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— Knead to Cook

Eggnog Smoothie.

November 20, 2013 by Knead to Cook Filed Under: Beverages, Brunch, Desserts, Egg dishes, Fruit, Holiday, No bake/cooking required!, Smoothies, Vegetarian, Vitamix, Wheat Free, Yogurt 2 Comments

I have so many thoughts going through my head as I’m finally sitting down to blog this week. First, I apologize for not blogging sooner. Monday was spent prepping for my guest teaching gig on Tuesday. Tuesday, I was honored to guest teach at my daughter’s high school. I taught 7 culinary classes (164 kids) and spoke about healthy eating, carbs, Thanksgiving, being a vegetarian and pretty much anything food related. My takeaway is that teachers and aides are grossly underpaid (I already knew this but standing in their shoes confirmed this for me). The kids ranged in age from freshman to seniors. Encompassed all socio-economic groups. Athletes to non-athletes. It was as much a learning experience for me as it was, hopefully, for them. My last class, I was blessed to teach my favorite freshman – my daughter. It was, without a doubt, the highlight of my day seeing her. My heart fills with pride every time I lay eyes on this girl who is morphing into an amazing adult. But enough on that… here is a pic from yesterday. Sorry to my daughter who was eating/carb loading before her two hour swim practice right after class but mama want a shot to remember the day!

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— Knead to Cook

Healthy apple cake.

October 15, 2013 by Knead to Cook Filed Under: Breakfast, Brunch, Cakes, Desserts, Fruit, Holiday, Nuts, Party Foods, Vegetarian, Yogurt 13 Comments

It’s fall and apple season means more than just apple pie and apple sauce making. Today, my schedule is jammed packed with appointments and a board meeting this evening. I’m rushing around but had a chance to pop over to my favorite farm stand to pick up some fresh veggies and fruit. I stumbled upon a creamed cinnamon honey that I just knew I had to buy. Finding myself home with one hour to spare, I whipped up this apple cake and used my new little gem in the recipe. While the cake is baking, I’m typing away so that I can share this recipe with you all. This recipe uses no oils and little sugar, it merely celebrates the star of the cake – the sweet apple. I hope you enjoy it.

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— Knead to Cook

Grilled Whole Wheat Naan.

October 11, 2013 by Knead to Cook Filed Under: Breads, Italian-inspired, Vegetarian, Yogurt 3 Comments

It’s Friday and I’m starting to think that instead of me cooking and baking today I should be fashioning an ark! We’ve been having quite a bit of rain, which I normally don’t mind, but now it’s impacting my running schedule which makes me antsy. So after my trip to the gym, I came home and starting prepping for our homecoming dinner party tomorrow night and planning for our pizza night (our tradition) tonight. I wanted to make a whole wheat naan (I have another naan recipe here) but wanted a really thin version for my pizza crust tonight. This version is quite easy, took no time to whip up and is a modification on a traditional naan that is cooked in a tandoor oven.

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— Knead to Cook

Healthy strawberry banana pancakes.

September 27, 2013 by Knead to Cook Filed Under: Breakfast, Brunch, Vegetarian, Yogurt 2 Comments

I have been tapering my runs back this week because I’m running in a race this Sunday. With that, short runs allow me to be home earlier so I can get to cracking on breakfast for my girls before they head off to school. Yesterday I made these and they loved them. You can use the fruit you have on hand. This recipe is very versatile and forgiving! These also store beautifully in the fridge for several days so breakfast isn’t a concern on the busy school mornings.

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— Knead to Cook