All tagged dairy free
love, love, LOVE Indian food! There is a new Indian restaurant near us and I seriously fantasize about their dhal all the time. With so many delivery services these days, it's easy to order and very tempting. However, sometimes I like to make my own. Lentils are a very inexpensive and filling vegetarian dinner.
I've also been on a candida cleanse and I read here that according to Chinese medicine, the spleen plays an important role in ridding the body of candida. Foods that support the spleen are lentils and starchy vegetables like potatoes, butternut squash, carrots, beets and sweet potatoes. This lentil dish incorporates several of those vegetables along with turmeric, ginger and garlic which are anti-inflammatory and help to kill viruses and fungi including candida. But mostly, these lentils are just delicious! I hope you love them as much as my family does.
I've been making homemade dairy free ranch dressing lately and I had the idea to make a ranch chicken casserole. Originally, I wanted to do a buffalo chicken casserole but I didn't want it to be too spicy for my little girls. A few dashes of hot sauce gave the Ranch Chicken Casserole a nice kick without being too spicy. This casserole is really flavorful and the cauliflower "rice" makes it paleo and whole30 friendly. It makes a big batch so there are plenty of leftovers. Matt and I ate it for lunch several days in a row without complaint!
love zucchini season! I use several zucchinis every week usually as a "pasta." I also like baking with zucchini because it makes the baked goods really moist without adding oil or butter. It's a great way to sneak in some extra veggies without your kids noticing! If your kids are like mine, they will not turn down anything chocolate!
I'm always looking for cookie or muffin recipes that my girls will like and that are low in sugar and can be made gluten, dairy and egg free. I found this recipe several months ago and I modified it to fit our dietary restrictions. I've made the sweet potato muffins using brown rice flour and maple syrup per the original recipe and they are delicious. However, since I'm on a no sugar diet at the moment I decided to try them with stevia, buckwheat and quinoa flour which are approved on a Body Ecology diet. They turned out amazing! I also used chia seeds instead of my usual flax for an egg substitute and that worked well too. You can add a small amount of chocolate chips or leave them out. I'm waiting for my sugar free chocolate (sweetened only with monk fruit extract, no sugar alcohols) to arrive in the mail so I was a little bit naughty and used a tiny amount of Guittard dark chocolate chips. I think I got about 2 chocolate chips in my muffin so I don't feel too guilty. If you're not on a candida diet, these would be amazing with raisins too. My little ones love these muffins! They don't last very long in our house.
My love for oat cakes goes back to my gluten eating days in Michigan where I grew up. There is a great little breakfast place called Morning Star Cafe in Grand Haven, Michigan that has the most amazing oatmeal pancakes with dried cherries and a hint of brown sugar. They are to die for! I've spent years trying to recreate them and I finally hit the jackpot!
Biscuits and gravy is one of my husband's favorite dishes to order when we go out for breakfast. I'm always envious of those fluffy biscuits smothered in rich, sausage gravy. I haven't been able to enjoy either biscuits or sausage gravy for a long time due to the large amount of gluten and dairy in the traditional recipe. That is why I am so excited about my No-Buttermilk Biscuits that are grain free and vegan to boot! I decided to give sausage gravy a try with non-dairy milk and it turned out great. Even my southern, biscuits and gravy loving husband approved!
My sister stopped by a few weeks ago after work and stayed for dinner. It was cold and snowy (yes...spring in Colorado) and I was just reheating leftover chicken soup dinner. We started talking about how delicious our mom's homemade buttermilk biscuits were growing up. She always served them with homemade chicken soup. I think she used Martha Stewart's buttermilk biscuit recipe, which is of course not gluten free.
I was hungry mid-morning and I had the idea to make carrot cake oatmeal. I might try adding some zucchini in the future as well. It was super tasty and surprisingly sweet and creamy even without any added sugar or dairy. You can add raisins and nuts if you are not doing a candida cleanse!
I love pancakes! They are my weekend go-to brunch item. I have a delicious recipe for gluten free oatmeal pancakes but unfortunately, oats are not allowed on the AIP diet which I am trying out for awhile. I've been working on these grain free pumpkin pancakes for about a week to get the texture right. There are a million recipes for paleo pancakes out there but most use almond flour and eggs which I can't eat. These are held together with applesauce and collagen peptides. They have tons of pumpkin flavor and the center reminds me of pumpkin butter. They are really yummy with a dab of coconut oil or ghee and a drizzle of maple syrup.
These cashew butter bars are a cross between a bondie and a breakfast bar. They are really hearty and just sweet enough to taste like dessert. Of course, you can totally eat it for breakfast too! These were a favorite at the farmer's market last summer. We always sold out of them! They are really rich so a little goes a long way. You can substitute any nut butter you like. We also made a variation with butterscotch chips instead of dark chocolate and those were divine as well.
Nothing makes a salad more appetizing than a creamy, dreamy salad dressing. Most creamy salad dressings are packed with dairy and hydrogenated oils which I try to avoid. This Avocado Green Goddess dressing is made with avocado, coconut milk, tons of fresh herbs, lemon juice and white wine vinegar. Clean and delicious!
One of Sugar Bunny's best sellers at the farmer's market were our carrot cake muffins with candied ginger. We made them several times for parties and company events with cream cheese frosting and sprinkled with candied ginger and they were a big hit! I've always loved carrot cake with tidbits of walnuts, pineapple and coconut in every bite. The candied ginger adds an unexpected sweet, spicy kick! I recently made this carrot cake for Easter with a vegan date caramel frosting and it was delicious! (The same date filling I used in the Oatmeal Caramel Layer Bars!) The muffins are perfect for brunch and the cake version with either frosting is great for any occasion.