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We’re another week closer to summer and that makes me immensely happy! The berries are already tasting sweeter, the restaurant specials are getting lighter, and the sun is shining brighter. There is still much to be grateful for in these uncertain times.

A cocktail that I enjoyed recently, which I will try to recreate at home. The ingredients were reposado tequila, orange liqueur, blackberry reduction, lime, and fried sage. It was so refreshing and tasty.

My favorites from this week:

Dairy-Free Whipped Cream From Forager

If you follow me on Instagram you may have seen my post about this product. Forager Project is a brand that makes a range of great dairy-free items including yogurts, probiotic drinks, milk alternatives, sour cream, and this fantastic whipped cream. The whipped cream comes in a tub like Cool Whip, but it’s stored in the refrigerator so you don’t have to wait for it to thaw or soften. This is a delicious option for topping all those shortcakes this season! You can get more details about the product and read my full review here.

My Vitamix Blender

I’ve been using my Vitamix for about 8 years now and it’s a kitchen tool that I rely on almost daily. I had been using a Ninja blender to make my green smoothies, but it wasn’t doing a good enough job getting those greens nice and smooth. I was researching new blenders and Vitamix just kept coming up in my searches, with countless numbers of reviewers applauding what an amazing machine this was. I just couldn’t understand why someone would spend so much on an overpriced smoothie maker. After a bit of research, I saw all of the amazing things this thing could do and the fantastic ways people were using it. Vitamix offers a 30-day return policy, so I decided to try it, and I’m so glad I did. I love this thing. You can use it to make things like hot soups, baby food, and doughs. I rely on it to make nut butter, flours made from whole foods (like oats, almonds, etc.), nondairy milk, smoothies, ice cream, and sorbets, and to thicken stews. It’s a hefty price tag, but I found that other high-powered blenders just don’t compare.

Hot Lemon Water With Ginger & Honey

I’ve been drinking hot water with lemon for years but just recently realized how much I appreciate this morning routine. Not only does lemon water taste delicious, but it’s also touted for having health benefits such as:

aiding in digestion
keeping you hydrated
supporting weight loss
delivering antioxidants
providing vitamin c
helping to prevent kidney stones

Here’s a video that displays how I make mine. If you’re not on Instagram, here’s how I make it:

2-3 slices fresh lemon, seeds removed
2 slices fresh ginger (sometimes I peel and grate about a 1/4 inch piece and eat/drink the ginger)
1 tablespoon local honey
8 ounces boiling water

Add your lemon and ginger to a large coffee mug. Gently pour your boiling water into the mug, cover, and let sit for 2-3 minutes. Remove the lemon and ginger (unless you’ve grated the ginger in), stir in your honey until it’s dissolved, and enjoy!

Shortcut Taco Chicken

I love to make shredded taco chicken as part of my meal prep because it has an incredible amount of flavor, it’s simple to prepare, and it has so many great uses. I use it to make taco bowls (pictured above) with beans, rice, salad, corn, or roasted veggies. You can also use it to make quesadillas, tacos, enchiladas, burritos, roll-up sandwiches, the list goes on and on. My favorite way to prepare this taco chicken is with my slow cooker recipe, but I also use this shortcut on weeknights when I’m too tired to cook:

Add 1 pound boneless skinless chicken breast to a small pot.
Cover with about 1 cup of your favorite salsa. I usually use a roasted salsa verde. Make sure to swirl the pot around so the salsa gets on the bottom of the pot or the chicken will burn.
Cover the pot and bring the salsa to a simmer. Continue cooking for about 20-30 minutes until your chicken is cooked through.
Once your chicken is cooked, set it on a cutting board and use two forks to shred it. If it’s very hard to shred, you can put it back in and let it keep cooking until it’s more tender.
Add your shredded chicken back to the pot and give it a good stir to cover it in the salsa. If it seems too dry add in a tablespoon or two more of the salsa.
Let this cook over low heat for about 5 more minutes.
Taste for seasoning and use it in your taco bowls, etc. or let it cool and store it in the refrigerator in an airtight container for up to three days.

Manini’s Gluten & Dairy Free Ravioli

I bought these ravioli at Whole Foods this week and was wowed and impressed. The texture is exactly like traditional gluten ravioli, and that cheesy center was creamy and very tasty. I paired these with the artichoke sauce from Seggiano’s and had a meal ready to eat in under 15 minutes. If you’re feeding more than two people I would recommend getting multiple packages, as I found the serving sizes to be on the small side. Pair this with a nice side salad and it’s a great, easy weeknight meal! (Check out my Instagram reel about these here)

What do you think of my favorites this week?

Please let me know in the comments! Love ’em, hate ’em, or do you want to see something else on the site? Leave a comment below with your feedback. I appreciate it!

Be sure to snap a pic if you try any of these! Tag @milkfreemom on Instagram and hashtag it #milkfreemom

Have a beautiful week!