Knead to Cook

Food & fitness obsessed girl.

Flu Fighter Immunity Boosting Lemon Ginger Turmeric Tonic.

by Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Fitness., Fruit, Gluten Free, Health & wellness, Vegan, Wheat Free, Your Life Edit Foundations 6 Comments

It’s been a year since I’ve posted.  Well, not exactly but it feels like forever!  So where have I gone you may ask?

Well I opted to finish up my cooking for clients the week before Christmas; just in time to celebrate my birthday. We went to DC to see the Cav’s play, shop & eat our way through Georgetown.  ALL OF US!  It was so nice to have our college girl home again.  Then Christmas and the company arrived.  Food.  Faith.  Presents.  All on repeat. Then I have to admit, on Christmas night, our tree and all decorations were put away and life was good.

Why the rush to end the holiday?  Well Santa brought me a new partial knee replacement.  I had my surgery on the 29th.  If worrying about that wasn’t enough, couple that with my oldest & my husband both getting sick.  You see, I wasn’t allowed to get sick for 2 weeks prior to surgery.  Needless to say I lived in a bubble.  Ha.

Surgery went really well.  Stay over in the hospital one evening and fast forward 17 days to today.  I’m back to the gym, lifting upper body.  I can walk sans limping.  I can drive.  And each day it gets better.  Amazing, right?

So I’ll stop on my knee update & move on to this recipe.  The flu is hitting & hitting hard.  I’ve been making this elixir/tonic whatever you wish to call it all fall/winter to keep us all healthy. Knock wood it’s working!  It’s strong.  Be prepared but it’s packed with vital nutrients and vitamins to keep your immunity in tip top shape.  Team that up with washing your hands every second you get & hopefully we all survive this winter.

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— Knead to Cook

Rosemary Roasted Almonds. Vegan.

by Filed Under: Appetizers, Breakfast, Brunch, Gift ideas, Holiday, Holiday Baking Ideas, Nuts, Party Foods, Snacks, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations Leave a Comment

The holidays can’t be filled with sweets only, right?  Right!  I love giving a healthy alternative for food gifts or treats during the holiday.  Each year I seem to make some variety like these, these or these.  These are so simple yet packed with a beautiful Rosemary flavor.  Plus putting an extra sprig of Rosemary when you pack them adds a bit of holiday flare.  And maybe you prefer to stick with sweet treats to giveaway… I get that.  But you need some salty snacks when family and friends gather so add these to your appetizer platter or charcuterie board, vegan of course.

Once cooled, these nuts pack up nicely and do ship perfectly as well in a care package.
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— Knead to Cook

Lentil Vegetable Loaf. V. GF.

by Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Lentils, Thanksgiving, Vegan, Vegan proteins, Vitamix, Wheat Free, Your Life Edit Foundations 6 Comments

 

Lentil vegetable loaf.  Vegan. Gluten free. 

Lentil loaf, of some variety, always seem to make an appearance on our Thanksgiving buffet each year.  I feel like it’s the staple for people/guests like me that can’t eat gluten and adhere to a vegan diet but want a substantial dish.  So I’m excited to share this super easy recipe that you can make ahead and even freeze this weekend before Thanksgiving.  Partner it with some roasted vegetables or favorite Thanksgiving sides and you’re good. Leftovers are heavenly and perfect for a quick lunch idea.  You can sub in vegetables you love or have on hand or remove if you don’t like into this recipe- it’s super forgiving.

So this dish is packed with protein, thanks to the lentils, and all those veggies… hello fiber!  If your goal is to have some healthy options on your buffet – consider this recipe for sure 🙂    I hope you enjoy!

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— Knead to Cook

Beefless Vegetable Soup. Vegan.

by Filed Under: Brunch, Gluten Free, Italian-inspired, Pasta, Soups, Stocks/Broths, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 2 Comments


Happy November!  It’s crazy that we’re kicking off the holiday season already.  Emails are starting with holiday gift guides and Thanksgiving menus are floating through my head.  Not to mention, we have 2 months left in 2017!  Wow.  It’s been quite a ride this year to say the least.

I love the cooler temperatures of fall, as long as winter holds off.  With the nip in the air, I’m all about warm, comforting foods.  This is one of our favorites.  A spin on the classic beef and vegetable, this is made with a vegan beefless crumble and fooled my hardcore, non vegan father.  He even remarked how good it was… so good.
It’s protein packed and is the perfect way to clean out your veggie bin.  This recipe is super flexible so go with the flow.  Taste and adjust the seasoning and enjoy.  This soup also freezes beautifully.
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— Knead to Cook

One pot chili and corn bread dumplings. Vegan. Gluten free.

by Filed Under: Beans, Chili, Gluten Free, Mexican, Soups, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 1 Comment

One pot chili with cornbread dumplings.

This was one of those recipes I make then realize I forgot the obligatory corn bread side dish kinda night/dinner.  I shared this on my Instastories and my phone blew up with notifications.  BLEW the freak up!  So I grabbed my camera and started shooting what pictures I can (the only downside to fall and the sun setting earlier and earlier).  Sorry for the lack of step-by-step pictures I normally take.  I wanted to get what I could & get this recipe posted asap.

You can make whatever chili recipe you love and add these little cornbread dumplings right before serving.  I’ll share my chili recipe (always morphing to what I have on hand).  Chili, in general, is a very forgiving dish and the cornbread just elevates the whole thing.  I hope you enjoy as much as we do and hey, one pot dish for the win.

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— Knead to Cook

Easy Pumpkin Black Bean Brownies. Vegan. GF.

by Filed Under: Beans, Breakfast, Brownies, Evolution Power Yoga 40 Days, Gluten Free, Halloween, Holiday, Party Foods, Snacks, Thanksgiving, Vegan, Vegan proteins, Vitamix, Wheat Free, Your Life Edit Foundations 2 Comments

 

I really tried to capture the ooey, gooey texture in these pictures.  

      

If you attended my Athleta meet & greet this past Monday, I made a pumpkin-less version of these.  They are moist, not overtly sweet, delectable and the perfect comfort food.  Adding beans clearly poses a healthier twist, along with maca (natural energy source) and no refined sugars tip this treat into a healthier category.

This recipe is very easy and all you need is a food processor or blender.  Very simple, pretty much fail-proof and a hit with everyone.  Let’s face it, no one needs to know black beans are in this recipe!  The pumpkin adds a seasonal twist that is customary come September & October.  Think about Halloween parties right through to Thanksgiving with this recipe.  Let’s get started…

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— Knead to Cook

Lentil Sloppy Joe’s. Vegan. Gluten Free.

by Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Lentils, Party Foods, Pressure Cooker, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 3 Comments

Hi there everybody & happy Tuesday!  Remarkable feat that I’ve gotten two recipes created, shot and posted this week already… maybe I can go for a streak?

I whipped this lovely dinner up in heartbeat on Sunday for the NFL kick-off.  Sloppy Joe’s is one of those dishes that everyone loves, and now this is my healthy spin on it.  No one even noticed that they weren’t eating meat and let’s face it… the lentils are packed with nutrient-dense protein so I was happy to serve them to family & friends.  The tomato sauce was made my from my freshly roasted tomatoes, recipe here, and it added a great tanginess along with the smoky flavor.  The recipe I linked makes a wonderful soup but the first part of the recipe has how to easily roast up your tomatoes.

This recipe, made in the Instant Pot, is one of those set and forget type deals, great for a party.  I left the IP on warm post cooking so that guests can grab a roll and make their own sandwiches when hunger hit.  Because I’m gluten free, I added this to rice and ate it that way.  I love it also topped in a salad, yes, strange but good!  Leftovers are great for busy weeknight dinners and it also freezes nicely.

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— Knead to Cook

Pumpkin Applesauce Oatmeal Muffins. V. GF.

by Filed Under: Breakfast, Brunch, Gluten Free, Holiday Baking Ideas, Muffins, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations Leave a Comment


Hi everybody!  Happy almost fall, well –end of summer.  The weather has been so perfectly fall-like, and that leaves me endlessly happy.

So if I had pumpkin, these would’ve been pumpkin oat muffins but I had pumpkin applesauce, so you get the gist.  I was inspired once again by Alexis, aka Hummusapien, that I was dying to try another one of her incredible creations.  This  recipe screams fall & is a heavenly snack, breakfast on-the-go option for you or your kids and has a teeny amount of maple syrup added.   Such a healthy muffin packed with essential nutrients to kick off your day.  Oh and if my girl crush on her wasn’t enough… I’m a huge fan of her restaurant, Alchemy in Columbus, Ohio.  Stop by if you ever get a chance!

I’ve had the pleasure to meet Alexis and she is just as bright, beautiful and charming as I expected.  I look forward to seeing her again on my next driving trip out to Indiana.  Okay, so I’ll stop girl-crushing now.  So this recipe… super easy and of course, I made some modifications to match my ingredients I had on hand.  These freeze perfectly and are so incredibly hearty and delicious.  Yum!
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— Knead to Cook

Lemon kale hummus. Vegan and GF.

by Filed Under: Beans, Brunch, Condiments, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Health & wellness, Party Foods, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free, Your Life Edit Foundations 1 Comment


Learning that photoshoots on rainy, dark, dismal days need to be avoided.  After hundreds of images, this was my only acceptable lead photo.  Sorry about that BUT this recipe, it’s seriously OH SO GOOD!

Now I know many, I mean MANY, people despise the rough, hearty texture of kale.  I get it.  I don’t like it raw either.  But massaging it with oil, salt or lemon juice for a salad like this one can change your mind.  With that being said, sautéing kale can also transform it into a lovely version of itself.  See where I’m going?  Don’t judge a book but it’s hard exterior.

I have a lot of kale (many different versions) in my garden.  I was cooking for a client and knowing I wanted to use up some of my kale… hummus came to mind.  This hummus takes a different spin, because your cooking it, but the end result is simply amazing.  I love hummus for salads, Buddha bowls, mixed with ACV for dressing or classically styled with raw veggies.  You choose, but you have to try this recipe.

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— Knead to Cook

Coconut Ginger Asparagus Soup. Vegan. Gluten free.

by Filed Under: Brunch, Gluten Free, Soups, Vegan, Vegan proteins, Vitamix, Your Life Edit Foundations 2 Comments

Coconut ginger asparagus soup. 

As I sit here typing this recipe up, in my very quiet house… I realize it’s still very much summer and a steamy 90 plus degrees outside.  However, after my very early gym session, I rushed off to take my youngest to Starbucks & then to school.  She started back today.  My oldest had her first classes of her college career yesterday & therefore by default… I’m wishing for fall to start now.  If only Mother Nature would follow suit.

After the carpooling this morning it hit me that a farmer’s market that I haven’t been to in almost a year, or it has been over a year, was open & I needed some goodies.  I found so many bargains.  I filled 6 grocery bags for $50!  Asparagus was nice & thin & bargain priced at a $1 a bunch.  Needless to say, I knew soup would be on our menu.  This is a brand new recipe that I created this morning.  The end result, luscious and creamy perfection. It took no time and freezes nicely.  Perfect time to whip up and freeze for a quick dinner in the fall or winter.  I hope you enjoy this as much as we do.

And I do want to digress a moment & share the nutrient benefits of the mighty green asparagus:

Asparagus is an excellent source of vitamin K, folate, copper, selenium, vitamin B1, vitamin B2, vitamin C, and vitamin E. It is a very good source of dietary fiber, manganese, phosphorus, vitamin B3, potassium, choline, vitamin A, zinc, iron, protein, vitamin B6, and pantothenic acid.

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— Knead to Cook