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    Home » Recipes

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    Easy Dairy Free Gravy (with vegan & gluten free options)

    Nov 19, 2013 · 3 Comments

    This is a great basic recipe for a dairy free gravy that you can easily whip up on a busy weeknight. You can use any stock that suits your needs (vegetable, chicken, mushroom, etc). Feel free to replace some/all of the stock with pan drippings if you're roasting meat. If you don't have access to dairy free "butters" or follow a gluten free diet, you can thicken the gravy using a cornstarch slurry. For this gravy I've used mushrooms, but you can easily omit those if your family isn't fond of them.

    Easy Dairy Free Gravy

    makes about 3 ½ cups

    4 tablespoons dairy free butter (I use Earth Balance)
    8 oz finely chopped mushrooms
    4 tablespoons flour
    3 cups vegetable stock

    Heat a large stock pot over medium heat. Melt your butter, then add your mushrooms. Saute until the mushrooms are soft and turning brown. Whisk in your flour one tablespoon at a time, and stir constantly, cooking for about two minutes more (skip this step if making gluten free gravy). Whisk in your stock, and bring to a light boil. Continue cooking until the gravy has thickened, stirring occasionally, and be sure to scrape the bottom so that it doesn't burn. If making gluten free gravy, now would be the time to add in your cornstarch slurry. Season with salt and pepper to taste, and serve hotDairy Free Gravy Nutrition
    (nutrition info is based on ¼ cup serving)

    Dairy-Free Apple Cranberry Stuffing

    Nov 17, 2013 · 1 Comment

    Dairy Free Apple Cranberry Stuffing

    The first holiday that we celebrated after we found out my son was dairy intolerant was Thanksgiving, and it proved to be a difficult transition. Everything from the gravy, to the turkey, to the stuffing seemed to be off-limits. Thankfully I've since learned that you can accommodate almost any diet by making a few small changes to your recipes. This stuffing recipe is great as-is, and can easily be transformed to accommodate any of your dietary needs. Use your favorite gluten free bread if you or a guest is on a gluten or wheat free diet. Replace the cranberries with raisins if you prefer a sweeter flavor. Add in a bit of crumbled, cooked sausage to make it a bit heartier if you'd prefer. Toast your bread if you enjoy your stuffing to be on the crunchier (rather than softer) side. My four year-old actually likes his stuffing on the "mushy" side, so you can also run your bread through the food processor to get that Stove Top - like texture.

    Dairy Free Apple Cranberry Stuffing

    serves 8

    1 cup onion, diced small (about 1 large onion)
    2 cups celery, diced small
    2 tablespoons olive oil
    2 large apples, peeled, cored, diced (use what you like. I used Gala)
    6 cups diced crusty bread (I used ciabatta)
    ½ teaspoon freshly chopped rosemary
    ½ teaspoon dried thyme, crushed
    2 or 3 sprinkles of marjoram
    1 cup dried cranberries
    3 ⅔ cup vegetable stock (you can use chicken for more flavor)
    salt and pepper to taste

    Preheat your oven to 350°F.

    In a large pan, heat your olive oil over medium heat. Add your onions and celery and cook until soft. Add in your rosemary, thyme, and marjoram and cook for about two minutes until fragrant. Stir in your apples, cranberries, and vegetable stock, and heat through. Season with salt and pepper to taste.

    Add in your bread cubes and give it a good toss. If your pan is too small to fit all the bread, put the bread in a bowl and pour the stock mixture over it. If your bread is too much on the dry side, you can add a bit more stock.

    Add your stuffing to a large,  greased baking dish. Cover with foil and cook for 15 minutes. Remove cover, and continue to cook for about 20 minutes. Let the stuffing stand for five minutes, and enjoy!

    Apple Cranberry Stuffing Nutrition

    Roasted Butternut Squash

    Nov 5, 2013 · 1 Comment

    Butternut squash often makes an appearance along side our holiday favorites, and it's usually mashed with plenty of butter, cinnamon, and sometimes cream. But, have you tried it simply roasted? The outside of the squash caramelizes, and the flavor develops into a sweet medley that just screams Autumn and Thanksgiving. This is a great, simple way to enjoy a dairy-free version of butternut. Give it a try in my Farro with Roasted Butternut, Kale & Cranberries or this amazing salad I found, courtesy of Pinterest.

    Roasted Butternut Squash

    makes 6 servings

    1 butternut squash, peeled, seeded, and diced into 1 inch cubes (about 3 lbs squash)
    2 tablespoons olive oil, (coconut oil could also be used here)
    salt & pepper to taste

    Preheat oven to 400°F. Line a baking dish or baking sheet with foil, and add your squash and oil. Toss squash and oil together, season, and bake for about 30 minutes. Check the squash every few minutes and turn a few times to roast evenly, until the squash is tender and golden.

    If you'd like you can toss the hot squash with a drizzle or two of maple syrup or honey.

    Roasted Butternut Squash

    Fenway Park Style Sausage Pepper & Onion

    Nov 2, 2013 · Leave a Comment

    Sausage Pepper & Onions

    Here in Massachusetts, we're celebrating the big win of our beloved Red Sox in the World Series. I don't get to Fenway Park NEARLY as much as I'd like, but I do often enjoy bringing the flavors of Fenway into my own kitchen. For me, a trip to Fenway isn't complete without enjoying a sausage hoagie on Yawkey Way. Hot, spicy sausage, topped with sauteed peppers and onions, all in a soft bun and topped off with a good helping of mustard. And don't forget to wash it all down with a nice, cold, overpriced brew. Wow.

    This recipe for sausage, peppers, and onions is one you've probably already seen, but it is one of the most requested things that I make. It's great for parties, and so simple to prepare.For a healthier option, you can substitute the sausage for low-fat italian chicken sausage.

    Fenway Style Sausage, Peppers & Onions

    makes 5 hoagies

    5 italian sausages (hot italian is traditional, but you can use sweet for the little ones)
    2 onions, peeled and sliced
    2 green bell peppers, sliced
    2 tablespoons olive oil
    salt and pepper to taste
    New England style hot dog buns
    mustard, yellow or spicy to your taste

    Preheat your oven to 375°F. Toss your peppers and onions in a 13 x 9 baking dish with the olive oil. Season with salt and pepper to taste. Top the peppers and onions with the sausages. Poke the sausages a few times with a knife. Bake for about an hour, turning sausages a few times so that they can evenly brown on all sides. Let them sit for ten minutes, then place sausage in bun, top with peppers and onions, and garnish with mustard.

    Fenway Sausage Nutrition

    Pasta Fagioli

    Oct 24, 2013 · Leave a Comment

    Pasta Fagioli

    It's getting pretty chilly around here in New England, and for me that means it's time for comfort food. What could be more comforting than a big, piping hot bowl of soup with a side of crusty bread?

    I love pasta fagioli, and adapted this recipe so that my toddler could enjoy it too. It's free of milk and soy, and also happens to be vegan. Normally pasta fagioli is served with lots of grated parmesan, but I find it just as tasty without the cheese. The resident four year old isn't normally a big soup fan, but gobbled this one right up.

    Dairy-Free Pasta Fagioli (also vegan)

    makes about 10 cups, or 5 servings

    2 carrots, peeled and chopped into bite sized pieces
    2 celery stalks, finely chopped
    ½ onion, finely chopped
    3 cloves garlic, minced
    15 oz can tomato sauce
    15 oz cannelini beans, liquid included
    32 oz veggie broth
    2 tablespoons fresh parsley, finely chopped
    1 tablespoon fresh oregano, finely chopped
    1 tablespoon fresh basil, finely chopped
    1 bay leaf
    1 cup water
    1 cup ditallini pasta
    2 tablespoons olive oil

    Heat a large stock pot over medium heat. Add your olive oil and heat, then add your carrots, celery and onion. Cook until the vegetables start to soften, then add your garlic. Cook for about two more minutes, stirring constantly. Add the beans, tomato sauce, veggie broth, and water. Give it a good stir, then add in your herbs. Bring to a simmer, cover, and cook for about 20 minutes. Add your pasta, and cook until al dente. Serve hot topped with more fresh herbs, and a side of crusty bread.

    Dairy Free Pasta Fagioli Nutrition

    Vegan Coconut Chocolate Chip Pumpkin Bread

    Oct 3, 2013 · 2 Comments

    Coconut Chocolate Chip Pumpkin Bread

    I adapted this recipe from my Coconut Chocolate Chip Banana Bread with two small changes, and it's just as delicious as the original. It's sweet, easy to prepare, and the whole family will love it.

    Vegan Coconut Chocolate Chip Pumpkin Bread

    makes 16 thin slices, 8 large

    ½ cup of your favorite dairy free milk
    1 teaspoon apple cider vinegar
    ½ cup sugar
    ⅓ cup vegan margarine (Earth Balance), softened
    2 cups whole wheat flour (white or gluten free will work too)
    1 teaspoon vanilla
    2 teaspoon baking powder

    ½ teaspoon baking soda
    ¾ cup pumpkin puree
    ½ teaspoon pumpkin pie spice

    ½ cup dairy free chocolate chips (we used Amanda’s Own Confections)
    ½ cup flake coconut

    In a small cup, mix your milk and the vinegar together. Let it sit for 5 minutes while you follow the rest of the preparations, so that the milk curdles a bit.

    Preheat your oven to 350°F. Grease your loaf pan, and set aside.

    In a large mixing bowl, mix together your margarine and sugar until well combined and smooth. To that mixture, add your flour, baking powder, and baking soda.Give it a good mixing with a fork to combine it well. Next, add your pumpkin, milk, vanilla, pumpkin pie spice, and ¼ cup coconut. Mix well until smooth. Gently fold in ¼ cup of the chocolate chips. Scoop the mixture into your prepared loaf pan, and top with the remaining chips and coconut. Press the chips and coconut down a bit to help them stick. If you’re baking in a glass loaf pan, you’ll want to bake the loaf for about 50 mins. A tin pan will take 5 or 10 minutes less, so keep an eye on it and be sure to test the middle to confirm that it’s done. Let it rest on a wire rack for 10 minutes, and enjoy!

    Super Simple Vegan Bean & Veggie Enchiladas

    Sep 21, 2013 · 1 Comment

    Vegan Enchiladas

    These Vegan Enchiladas are the perfect, healthy weeknight meal. They take only minutes to prepare, and will satisfy meat lovers and plant-based eaters alike.  Freeze the leftovers for a quick go-to meal later.

     

    Vegan Bean & Veggie Enchiladas

    These vegan enchiladas are filling, flavorful, and full of protein. Although enchiladas are typically topped with cheese, you won't miss it in this recipe!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Servings 8

    Ingredients
     

    • 1 cup kale chopped
    • 30 oz enchilada sauce
    • 15 oz refried beans
    • 15 oz black beans cooked or canned, rinsed and drained
    • 15 oz kidney beans cooked or canned, rinsed and drained
    • 1 sweet potato baked or microwaved, then cut into bite sized pieces
    • 8 flour tortillas

    Instructions
     

    • Preheat your oven to 375°F
    • In a large mixing bowl, combine your beans and kale. Stir in about ¼ cup of the enchilada sauce, then gently fold in your potato.
    • Spray or grease a 9″ x 13″ baking dish. 
    • Top each tortilla with ⅛th of the bean mixture, then tightly roll and place into the dish.
    • Top enchiladas with remaining enchilada sauce, and bake for about 20 – 25 minutes, until bubbly.

    Nutrition

    Calories: 335kcalCarbohydrates: 61gProtein: 17gFat: 3gSaturated Fat: 1gSodium: 1453mgPotassium: 585mgFiber: 14gSugar: 11gVitamin A: 5598IUVitamin C: 13mgCalcium: 100mgIron: 5mg
    Tried this recipe?Let me know how it was!

    Dairy-Free Freezer French Toast Sticks

    Aug 10, 2013 · 3 Comments

    Freezer French Toast Sticks

    My son always asks for french toast for breakfast, and who can blame him, right?! I don't always have time to make it for him, so I wanted to see how well a batch would freeze. The frozen french toast sticks at the supermarket always have either milk listed as an ingredient, or a few ingredients I can't even pronounce. This recipe lets you create and freeze your own dairy-free french toast sticks, which are perfect to have on hand for those busy mornings. We enjoy ours with a side of fresh fruit, and some pure maple syrup whisked with a tablespoon or two of melted Earth Balance. Feel free to double or triple the recipe to have a bigger batch leftover to freeze.

    Dairy-Free Freezer French Toast Sticks

    makes 12 french toast sticks

    3 eggs
    ⅓ cup vanilla coconut milk beverage (any dairy-free milk will really work here)
    ½ teaspoon vanilla
    2 or 3 tablespoons sugar (optional)
    ½ teaspoon cinnamon
    a shave or two of fresh nutmeg
    4 slices of dairy free bread - brioche, french toast bread, cinnamon roll bread, texas toast, or your favorite hearty bread will work well
    Earth Balance or your favorite dairy free buttery spread
    maple syrup

    Heat a nonstick skillet over medium heat. In a bowl, mix together your eggs, milk, vanilla, sugar, cinnamon, and nutmeg. Slice your bread into 3 pieces per slice to make sticks. Dip each stick into egg mixture, and cook in skillet until golden brown on all sides.

    Let your sticks cool, then place them on a cookie sheet to freeze. Once frozen you can pack them into a freezer bag.

    To reheat frozen sticks, you can microwave them for about 1 minute on high, or in your oven on 425°F for about 4 minutes per side.

    To serve, you can dust the sticks with a bit of powdered sugar if you want. We like to dip ours in pure maple syrup mixed well with a bit of melted Earth Balance.

    French Toast Stick Nutrition Info

    Nutrition info is for serving size of 4 sticks, and does not include the maple syrup or Earth Balance. To lighten it up, you can omit the sugar and use unsweetened milk if you'd like.

    Vegan Chocolate Pudding

    Aug 8, 2013 · 7 Comments

    After posting the recipe for Vegan Vanilla Pudding, I got quite a bit of response asking for a chocolate pudding recipe. I wanted to use cocoa powder rather than melting chocolate chips, because in other recipes my milk free chocolate chips tend to harden once they're cooled. Adding ⅓ cup of cocoa powder did just the trick, and the result was a smooth, creamy, delicious chocolate pudding. I prefer natural cocoa powder, but go ahead and try it with dutch processed cocoa powder if that's what you have on hand (the results will obviously vary). I also prefer to reduce the milk by a tablespoon or two and replace it with some strong brewed coffee, but you can leave this out if you're sharing with the kiddies.

    This also froze beautifully for frozen pudding pops, which you can see below.

    Vegan Chocolate Pudding

    adapted from About.com and Hell Yea it's Vegan
    serves four

    ½ - ⅓ cup sugar (I prefer mine on the sweeter side, but if you don't go with ½ cup)
    ⅓ cup natural unsweetened cocoa powder
    ¼ cup cornstarch
    ⅛ teaspoon salt
    2 cups unsweetened coconut milk beverage (I did not taste any coconut using this milk, but almond or soy  could work if you prefer)
    1 teaspoon pure vanilla extract

    In a saucepan, whisk together the corn starch, sugar, salt, and cocoa powder. Be sure to break up any lumps so that the pudding comes out nice and smooth.

    Slowly whisk in the coconut milk over low heat, and continue to stir until the mixture starts to thicken (about 10 minutes). Continue to stir for 2 to 3 minutes until it reaches a good thickness, and stir in your vanilla. Pour into your serving dish or individual dishes.

    Let the pudding cool for 10 minutes or so, cover and chill for three hours.

    Vegan Chocolate Pudding Pops

    makes 4 - 6 popsicles, depending on the size of your molds

    Vegan Pudding Pops

    Follow recipe above to make chocolate pudding. After allowing the pudding to cool for ten minutes or so, divide your pudding into your popsicle molds, and freeze for at least three hours. These will become soft quite quickly, so remove them from the freezer immediately before serving.

    Vegan Chocolate Pudding Nutrition-Info

    Vegan Vanilla Pudding

    Aug 6, 2013 · 5 Comments

    Vegan Vanilla Pudding

    This is a great, basic vanilla pudding that I adapted from this recipe. It's great mixed with fresh fruit, or to use in place of custard or yogurt. I used vanilla coconut milk in this recipe, which gave it great flavor.

    Vegan Vanilla Pudding

    Serves Four

    2 cups vanilla coconut milk
    ¼ cup corn starch
    ⅓ cup sugar
    ⅛ teaspoon salt
    1 teaspoon vanilla extract

    In a saucepan, whisk together the corn starch, sugar, and salt. Slowly whisk in the coconut milk over low heat, and continue to stir until the mixture starts to thicken (about 10 minutes). Continue to stir for 2 to 3 minutes until it reaches a good thickness, and stir in your vanilla. Pour into your serving dish or individual dishes.

    Let the pudding cool for 10 minutes or so, cover and chill for three hours.

    Vegan Pudding Vanilla

     

    Vegan-Vanilla-Pudding-Nutrition

    Tropical Lentil Salad

    Jul 18, 2013 · 2 Comments

    Tropical Lentil Salad

    This is one of those photographs that I feel does not communicate just how delicious this recipe is. It's fruity, light, simple to prepare, and best of all...it was a big hit with the resident toddler. You can easily adjust the onion and mint to your family's taste, and some red pepper or carrots would also be a nice addition to this salad. We enjoyed this served cold with a baked sweet potato.

    Tropical Lentil Salad

    makes 4 servings, about 1 - ½ cup each

    14 oz can lentils
    1 cup halved grape tomatoes
    1 mango, peeled and diced
    1 cup diced English cucumber
    ¼ cup finely diced red onion
    ¼ cup finely chopped mint
    diced avocado for garnish (optional)

    For the dressing:

     2 tablespoons orange juice
    juice from half of a lime
    1 tablespoon olive oil
    a few grinds of sea salt

    Mix your dressing ingredients in a small bowl and set aside. In a large bowl, add all of your salad ingredients except for the avocado. Combine the salad and the dressing, cover, and refrigerate until cold. Top with avocado if you'd like, and serve cold. Yum!

    Tropical Lentil Salad Nutrition

    Nutrition information does not include avocado.

    Baby Kale & Basil Breakfast Sandwich

    Jul 11, 2013 · Leave a Comment

    Baby Kale and Basil Breakfast Sandwich

    This is a spin on my Spinach Scramble Sandwich. I got my hands on some organic baby kale, and knew it would be perfect in this simple dairy-free breakfast dish. My son calls these "green eggs", and gobbles them up if I leave out the basil.

    Baby Kale & Basil Breakfast Sandwich

    makes one sandwich

    1 organic sprouted wheat english muffin
    1 large cage-free organic egg
    ¼ cup finely chopped organic baby kale
    3 or 4 fresh organic basil leaves, finely chopped (more or less depending on your taste)
    olive oil or a pad of some Earth Balance
    Salt, pepper, and cayenne to taste

    Heat a nonstick skillet over medium-low heat. Meanwhile, toast your english muffin to your liking.

    Add a bit of oil or earth balance to your pan, melt, then add your kale and basil. Saute for about a minute or two to soften. Break your egg into a small bowl, season with salt, pepper, and cayenne to taste, and scramble. Add to pan and cook until done.

    Butter your english muffin if you'd like, and top with your cooked eggs and kale. I like to serve mine with some fresh fruit.

    BabyKaleSandwichNutrition

    Nutrition info will vary depending on the brand of English Muffin, and oil/dairy free butter you use. This is calculated using a Barowsky's muffin and ½ tablespoon of Earth Balance.

    Tomato Avocado Salad

    Jun 23, 2013 · 1 Comment

    tomato avocado salad

    This tomato avocado salad is fresh, simple, and packed with flavor. Made with ripe tomatoes and creamy avocado, it comes together in minutes and pairs perfectly with tacos, grilled meats, or healthy bowls. It's naturally gluten-free, dairy-free, and made from whole food ingredients, making it a great option for clean eating.

    While often called a salad, this recipe also doubles as a chunky avocado salsa, making it incredibly versatile for topping everything from lettuce wraps to stuffed sweet potatoes.

     

    healthy tomato avocado salad

    [feast_advanced_jump_to]

    Why You'll Love This Tomato Avocado Salad

    This salad is all about simple ingredients and bold flavor.

    • Ready in 10 minutes
    • Made with fresh, whole ingredients
    • Naturally gluten-free and dairy-free
    • Works as a salad or a salsa
    • Perfect for tacos, bowls, or burritos

    Unlike many versions, this recipe is carefully balanced so the avocado doesn't overpower the tomatoes, giving you a fresh, bright flavor in every bite.

    Tomato Avocado Salad vs Salsa (What's the Difference?)

    This recipe is somewhere between a fresh salad and a fresh chunky salsa, and that's exactly what makes it so versatile.

    Traditional salsa is made with tomatoes, onion, jalapeños, cilantro, garlic, and lime, while guacamole is mashed and avocado-based. This recipe combines elements of both, using diced avocado and tomatoes for a fresh, spoonable texture. Because of that, it can be served as a salad or a salsa with chips.

    Ingredients

    You'll only need a handful of fresh ingredients.

    • fresh tomatoes
    • avocado
    • red onion
    • fresh lime
    • cilantro
    • salt and pepper

    How to Make Tomato Avocado Salad

    ingredients for tomato avocado salad added to a bowl

    Add all of your ingredients to a large bowl.

    ingredients combined for tomato avocado salad

    Gently mix everything until well combined.

    How to Keep Avocado from Browning

    One of the biggest challenges with avocado recipes is browning. Here's what works:

    • Toss the avocado with lime juice immediately after cutting
    • Store tightly covered with minimal air exposure

    This will slow oxidation and keep your salad fresh longer. Following these steps, the salad usually keeps for up to one day before the avocado starts browning.

    Best Tomatoes to Use

    Not all tomatoes work equally well here. Here are the best options:

    • Roma tomatoes (less watery)
    • Campari tomatoes (sweet and balanced)
    • Cherry tomatoes (great texture and less juice)

    If your tomatoes are pretty juicy, remove some of the seeds to prevent the salad from becoming watery.

    tomato avocado salad

    How to Serve Tomato Avocado Salad

    This is such a versatile recipe, but here are some of my favorite ways to use it:

    • a fresh side dish
    • a topping for tacos
    • a spoonable salsa for chips
    • a topping for grilled chicken or fish
    • a finishing touch for grain bowls

    It's especially delicious on taco bowls or stuffed sweet potatoes with chipotle sauce.

    Storage

    Store leftovers in an airtight container in the refrigerator for 1-2 days. The avocados usually start browning after the first day.

    Tomato avocado salad in a bowl with lime, cilantro, and red onion

    Frequently Asked Questions

    Is tomato avocado salad the same as guacamole?

    No. Guacamole is mashed and avocado-based, while this salad is diced and tomato-forward with a lighter, fresher texture.

    Can I make this salad ahead of time for a party?

    You can prep the tomatoes, onion, and cilantro ahead of time, but I recommend adding the avocado and lime juice just before serving for the best texture and color.

    Can I add dressing or oil to this salad?

    This recipe is intentionally simple with just lime juice, but you can add a drizzle of olive oil if you prefer a slightly richer, more traditional salad texture.

    More recipes like this

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      Creamy Dairy-Free Chipotle Lime Sauce
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      Air Fryer Roasted Potatoes
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      Easy Mango Salad
    • italian salad with chickpeas and salami
      Italian Salad with Chickpeas and Salami
    tomato avocado salad

    Tomato Avocado Salad

    Fresh, bright, and full of flavor, this tomato avocado salad is the perfect easy side dish for tacos, grilled chicken, bowls, or summer meals, and it comes together in just minutes.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Servings 4

    Ingredients
     

    • 1 ½ cups diced tomatoes about 2 medium tomatoes
    • 1 large avocado
    • ⅓ cup finely diced red onion
    • 1 tablespoon fresh lime juice
    • ¼ cup chopped fresh cilantro
    • ¼ teaspoon kosher salt
    • pinch black pepper

    Instructions
     

    • Use a spatula and gently fold your ingredients together in a large bowl. Be careful not to overmix so the avocado doesn't become mushy.
    • Garnish with a bit more freshly chopped cilantro and enjoy!

    Video

    Notes

    Storage: Leftovers are best consumed within 24 hours because the avocados will start to brown. Store in an airtight container in the fridge for up to two days.

    Nutrition

    Calories: 102kcalCarbohydrates: 9gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 159mgPotassium: 442mgFiber: 5gSugar: 3gVitamin A: 248IUVitamin C: 16mgCalcium: 38mgIron: 1mg
    Keyword avocado salad
    Tried this recipe?Let me know how it was!

    Sweet Italian Chicken Sausage with Grilled Pepper & Onions

    Jun 21, 2013 · 1 Comment

    Sausage Pepper Onion Burger

    Sweet Italian Sausage with grilled pepper and onions

    This post is more of a dinner "idea" than it is a "recipe". Most of the things I prepare at home and post on MilkFreeMom are healthier, lower calorie recipes that I feel good about eating and feeding to my family. There are days, though, that I (and especially my husband) crave something a bit outside my  normal realm of "light" eating (gasp!).

    Sausage, peppers, and onions have always been a favorite combination of mine, and the Mr. also happens to be a big fan. I prepare this often on game days by tossing everything together in a baking dish with some olive oil, bake until cooked through, and serve on a bun with some mustard. So easy to prepare for a crowd, and it's always a big hit.

    This time, I decided to lighten it up by using organic sweet italian chicken sausage patties. The taste is so similar that my husband never knows it's not really pork, and there aren't any fillers or nitrates to feel bad about. I enjoy mine sans bun to keep it even lighter, and serve it to my husband on a fresh ciabatta roll.

    Sausage Pepper Onion Burger

    Sweet Italian Chicken Sausage with Grilled Peppers & Onions

    Serves 4

    4 organic sweet italian chicken sausage patties (if you can only find sausages in casings, you can just remove the casings but use 6 sausages)
    2 green bell peppers, seeds and membranes removed and cut into rings
    1 large onion, cut into rings
    nonstick grill spray or a bit of oil
    4 ciabatta or gluten free rolls (optional)
    your favorite mustard

    Lightly spray or oil a grill or grill pan, and heat on medium. Add your vegetables and sausages. You can cook your vegetables to your liking. I prefer mine very soft and slightly charred, and it usually takes me about 10 to 15 minutes on a medium-low heat. The sausage should be cooked through,  to at least 165°F. The timing will depend on the thickness of the patties. Mine were pretty thin, and took about 4 minutes per side.

    Serve your patties topped with some of the grilled peppers and onions, and your favorite mustard. You can enjoy it on a bun (gluten-free if you're avoiding wheat) or without bun. These are also great topped with a bit of Pepper Jack Daiya!

    Sausage Pepper Onion Nutrition info

    Nutrition info was calculated without bun and oil. Your results may vary depending on the type of the sausage you use, and of course if you use a bun.

    Sesame-Free Lemon Hummus

    Jun 20, 2013 · Leave a Comment

    Sesame-Free-Lemon-Hummus

    Hummus is a regular snack in my house, and I love serving it with fresh veggies as an appetizer. One ingredient that is common in hummus is tahini, or sesame paste. I haven't yet tried my toddler on sesame, and also have a few family members that aren't fans of the tahini. I served this sesame-free hummus at a dinner party recently, and it was a big hit. It's simple to put together with just a few ingredients and your food processor. For a twist, you can throw in some roasted garlic, pesto, or roasted red peppers!

    Sesame-Free Lemon Hummus

    makes about one cup of hummus, which usually serves 6 people as an appetizer

    15 oz can of garbanzo beans, rinsed and drained
    1 clove of garlic
    juice of 1 lemon, about ¼ cup
    ¼ teaspoon cumin
    ½ teaspoon kosher salt
    6 tablespoons or so of water  or lemon juice if you like a strong lemon flavor
    zest of half a lemon

    Add all of your ingredients except the water to a food processor bowl. Puree, and mix until smooth. Add your remaining lemon juice or water until it reaches your desired consistency. For the best flavor chill your hummus for  at least an hour.

    Sesame-Free Lemon Hummus

    nutrition information calculated with about 2 tablespoons per serving.

    Dairy Free SpaghettiO's

    Jun 5, 2013 · 20 Comments

    Dairy Free SpaghettieOs

    Just 8 ingredients and a half hour of cooking time, and you'll be enjoying a nice big bowl of homemade Dairy Free SpaghettiO's, minus the milk.

    I LOVED SpaghettiO's when I was a kid. Even as an adult, I often walk by them in the grocery aisle and contemplate tossing a can or two in my cart. Then I read the label. Not only do those yummy little O's contain milk that my toddler can't eat, but there are also a few ingredients that I can't even identify. No thanks.

    Dairy Free SpaghettieOs

    This is a quick recipe that little ones love, and it takes only minutes to prepare. I serve this with a generous side of salad or steamed vegetables, and leftovers will keep for a few days if stored covered in the refrigerator. It's a great make ahead option for school lunches, just heat some up in the morning and pack in your favorite insulated container (I love this one).

    If you'd like to make these using gluten free pasta, you can look for a wheat free ring pasta or ditalini at your local market. Amazon also has this corn based ring pasta that works great in this recipe.

    You may also like my Easy Pasta with Sausage or Linguine with Spinach Lemon Pesto

    Dairy Free SpaghettieOs

    Dairy Free Spaghettio's

    SpaghettiO's are a kid classic, but are off limits for kids on a dairy free diet. This recipe is easy to make, dairy free, and will be a new family favorite!
    4.72 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 2 minutes mins
    Total Time 12 minutes mins
    Servings 4

    Ingredients
     

    • 15 oz plain tomato sauce
    • 15 oz rice milk I've also used hemp and soy with success
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • ½ tsp paprika
    • ¼ tsp salt
    • 1 tbsp nutritional yeast
    • 7 oz ring shaped pasta
    • water as needed

    Instructions
     

    • Stir all of your ingredients together in a medium saucepan, except for the pasta and water.
    • Bring the tomato mixture to a boil and stir in the pasta. Turn the heat down and cook the pasta as it simmers, stirring often to keep the pasta from sticking to the bottom of the pan.
    • Continue to cook and stir the mixture until the pasta is tender. The time will vary depending on the size and shape of the pasta but will likely be much longer than indicated on the pasta’s package. 
    • Add a splash of water at a time, as necessary, to keep the sauce from becoming too dry. I probably added about 1 cup of water by the time I was finished.
    •  Adjust seasoning to taste – including a bit of sugar, if you prefer your sauce on the sweeter side.

    Notes

    Nutritional yeast is not necessary in this recipe, but it helps replace the flavor of cheese. It’s also a nutritional powerhouse, so it’s a great addition to your diet.
     
    For a gluten-free option, use a small gluten-free pasta. If you can’t find one, try using a gluten-free spaghetti noodle and breaking it into small pieces before cooking.

    Nutrition

    Calories: 258kcalCarbohydrates: 45.2gProtein: 8.5gFat: 4.6gSaturated Fat: 0.2gSodium: 728mgFiber: 5.1gSugar: 5.4g
    Tried this recipe?Let me know how it was!

    Breakfast Burritos (with freeze and eat & gluten-free options)

    May 19, 2013 · Leave a Comment

    Dairy Free Breakfast Burrito

    These dairy free breakfast burritos are so flavorful and filling, you'll never miss the cheese! You can serve them hot right from the stove, or roll them up and freeze for a quick weekday breakfast. If burritos are too hard to hold for little hands in your family, you can also make these into quesadillas for the kids. You may need to adjust the cooking time on quesadillas, so just keep an eye on them. For a gluten free option, there are lots of gluten free tortillas now available (my favorite is from Siete), or you could make it into a taco by using the smaller corn tortillas.

    Dairy Free Breakfast Burritos (with freeze and eat & gluten-free options)

    makes 5 burritos

    1 small green pepper, finely diced
    ½ large onion, finely diced
    teaspoon or two of olive oil
    8-10 eggs (use 10 for more egg filling per burrito, 8 if your watching calories)
    ½ of a 15 oz can of black beans, rinsed and drained
    5 burrito sized tortillas
    ¼ cup or so of your favorite salsa
    1 avocado, diced
    hot sauce or cayenne pepper, to taste (optional)

    Heat your olive oil in a large skillet over medium heat. When the oil is hot, add your onions and peppers. Saute until hot, and your vegetables start to soften and brown. Add your black beans, and cook until heated through. Set vegetables and beans aside in a large bowl.

    While your vegetables are cooking, scramble your eggs in a large bowl with hot sauce or cayenne (if using). After you set aside your cooked vegetables and beans, wipe out the pan and add a bit more oil (if needed). Scramble your eggs to your liking, and remove from heat. In the pan, separate the eggs into 5 equal portions.

    Lay out your tortilla, and begin assembly. Not sure how to roll a burrito? Learn how right here.  I start by adding my bean and vegetable mixture, followed by a portion of eggs, and top with a teaspoon or so of salsa and a few dices of avocado. Roll your burrito up nice and tight. At this point you can enjoy your burritos hot, or freeze them to eat later. I pack mine in a ziploc bag and mark the date on them.

    To reheat frozen burritos, remove from packaging and microwave on high for about 1 minute per side (microwave strengths & times vary but 1 minute worked for me).

    Note: If you're using a salsa that is less chunky and has a lot of liquid, you'll want to use it sparingly on the burritos you plan on freezing. If you're worried about the salsa being too much on the liquid side, you can always freeze your burritos without it and use the salsa as a garnish when you reheat.

    Dairy Free Breakfast Burritos Nutrition Info

    Nutrition information should be regarded as an estimate and will vary. This calculation is based on using a 150 calorie tortilla and 8 eggs in the full recipe.

    Chicken Meatloaf (gluten free)

    May 17, 2013 · 3 Comments

    Chicken Meatloaf

    We had yet another cool, rainy day here in New England, and that brought me back to cravings for comfort food. My toddler is going through a bit of a picky eating phase, and will only accept meat in chicken nugget or meatloaf form. I used chicken to keep it lean, but you can also make this with turkey, pork, or a mixture of all three. We also enjoy this in the summer months off the grill!

    Easy Chicken Meatloaf  (gluten free)

    serves 4

    1 lb ground chicken
    ½ cup finely crushed potato chips (I used reduced fat)
    1 teaspoon onion powder
    ½ teaspoon garlic powder
    ¼ cup ketchup, plus 1 tablespoon for spreading on the top (I used an organic, sugar and gluten free brand)
    1 egg, lightly beaten
    1 ½ tablespoon Worcestershire sauce
    salt and pepper to taste

    Preheat your oven to 375°F. In a large bowl, mix together all of your ingredients EXCEPT the 1 tablespoon of ketchup. Do not overwork your meat, or it will become quite tough when cooked.

    Cover a medium sized baking sheet with aluminum foil, and drizzle with a bit of olive oil or cooking spray. Form your meat into a loaf shape on the sheet, and spread your remaining ketchup over the top.

    Bake your loaf for about 45 minutes, or until it reaches an internal temperature of 160°F. Let rest for 10 minutes, then slice and enjoy!

    Easy Chicken Meatloaf Nutrition Info

    Southwest Chopped Salad (vegan & gluten free)

    May 9, 2013 · 1 Comment

    Southwestern Chopped Salad

    This is a fun, refreshing salad that is great for lunch or dinner. This recipe makes one entree sized salad, but feel free to double, triple, or make it for a crowd!

    Southwest Chopped Salad (vegan & gluten free)

    serves one

    2 cups chopped lettuce (romaine or iceberg will work)
    ½ cup chopped cucumber
    corn cut from ½ cob
    5 or 6 grape tomatoes, halved
    ¼ avocado, diced
    ¼ cup black beans, rinsed and drained
    ½ green onion, chopped

    For the dressing:
    juice of 1 lime
    ⅛ teaspoon cumin
    2 teaspoons coconut water (regular water will work)
    ¼ teaspoon stevia (sugar or agave nectar will work)
    jalapeno hot sauce to taste
    ¼ teaspoon chopped cilantro

    In a small bowl, whisk together all the ingredients for the dressing. Set aside while you assemble the salad.

    Layer your salad ingredients on a plate for presentation, or toss everything in a big bowl. For layering, start with the lettuce, then top with cucumbers, corn, tomatoes, avocado, black beans, then the green onions. Drizzle the dressing over the salad, and enjoy!

    Southwest Chopped Salad Nutrition

    Sugar Free Apple Oat Crumble

    Apr 30, 2013 · 2 Comments

    Sugar Free Apple Oat Crumble

    This is a tasty, sugar-free recipe that is great for breakfast or dessert. You can eat it warm with a dollop of dairy-free ice cream or yogurt, or eat it cold right of the fridge. This recipe will keep well for a few days, so bake up a batch at the beginning of the week and you'll have an easy breakfast for the whole week!

    Sugar-Free Apple Oatmeal Crumble (also vegan & gluten-free)

    makes 8 servings

    10-12 red apples, peeled and cut into bite sized chunks (I used organic gala apples which were on the smaller side)
    ½ cup raisins
    1 tablespoon milled flax seed
    ¼ cup agave nectar
    1 teaspoon cinnamon
    juice from ½ lemon
    1 ½ cup old fashioned oats
    ½ cup maple syrup
    2 teaspoons salt
    ⅓ cup vegan butter (I used Earth Balance), melted

    Preheat your oven to 325°F.

    In a large bowl, combine your apples, flax, agave, cinnamon, and lemon juice. Stir until well combined and fold in your raisins. Pour mixture into a 9 x 13 baking dish.

    In the same bowl, combine your oats, maple syrup, salt, and vegan butter. Sprinkle over your apple mixture evenly.

    Bake in your preheated oven for about 45 minutes to one hour, until the apples are soft and the mixture starts to bubble. Serve hot or cold, and store in the refrigerator.

    Sugar Free Apple Oat Crumble Nutrition

    Mexican Pita Pizza

    Mar 20, 2013 · 1 Comment

    Mexican Pita Pizza

    This dairy free pizza is great as an app, snack, or light meal. If you like avocado toast, you'll love this recipe!  Top it with some of your favorite dairy-free cheese if you'd like (Daiya cheddar and pepperjack works great here).

     
    3.2.1230
    dairy free pizza

    Mexican Pita Pizza

    A delicious, healthy recipe that's fresh, filling, and great any time of day. It's a little bit like avocado toast meets bruschetta, with Mexican inspired flavors. It's crunchy, creamy, and full of flavor.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 25 minutes mins
    Servings 1 person

    Ingredients
     

    • 1 small whole wheat pita pocket
    • 2 tablespoon salsa Use mild salsa if you're making it for the kids.
    • ⅓ medium size tomato diced
    • 1 green onion thinly sliced
    • 1 teaspoon cilantro
    • ¼ of an avocado sliced or diced
    • ¼ cup refried beans

    Instructions
     

    • Preheat your oven to 425°F. Put your pita on a cookie sheet, and bake in your preheated oven for about 10 minutes.
    • Take your pita out of the oven, and top with beans, and salsa.
    • Bake for about 10 minutes, until your beans are heated through and pita is crispy.
    • Take your pita out of the oven, top with remaining ingredients and enjoy!

    Nutrition

    Calories: 216kcalCarbohydrates: 31gProtein: 7gFat: 8gSaturated Fat: 1gSodium: 702mgPotassium: 480mgFiber: 9gSugar: 5gVitamin A: 688IUVitamin C: 13mgCalcium: 20mgIron: 2mg
    Keyword Quick Meal
    Tried this recipe?Let me know how it was!

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and tag @milkfreemom on Instagram and hashtag it #milkfreemom

    Linguine with Dairy Free Spinach Lemon Pesto (nut-free and vegan)

    Mar 19, 2013 · 1 Comment

    Linguine with Dairy Free Spinach Lemon Pesto

    This Linguine with Dairy Free Pesto is a fresh, flavorful pasta dish perfect for Spring (despite the fact that here in MA we just got another foot of snow). The pesto is dairy and nut free, and helps you sneak your little ones a bit of spinach without them catching on. If you're new to nutritional yeast, it's worth giving a try. I find the flavor to be similar to that of Parmesan cheese, and it provides a healthy dose of protein and vitamins (particularly B-12). My three year old gobbled this up without a clue that it was good for him!

    3.2.1230
    Linguine with Dairy Free Spinach Lemon Pesto

    Linguine with Spinach Lemon Pesto

    A great way to get the kids to eat their spinach! Full of fresh, healthy flavor and ready in under 30 minutes. The perfect dish for the warmer months when you don't want to turn the oven on.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 15 minutes mins
    Servings 3

    Ingredients
     

    • 12.5 oz linguine I prefer fresh
    • 3 cups baby spinach
    • 3 cloves garlic
    • juice of 1 lemon
    • ¼ cup nutritional yeast
    • ½ cup olive oil
    • salt & pepper to taste

    Instructions
     

    • Cook your linguine per the package instructions, and reserve about one cup of the starchy cooking water before draining.
    • While your linguine is cooking, add your spinach, garlic and yeast to the cup of your food processor. Pulse until finely chopped, and start streaming in your lemon juice and oil (or water). Give it a taste, and season with salt and pepper. The flavor may come off a bit strong, but it will become more mild once you toss it with the pasta.
    • Drain your pasta once it’s cooked, and add your pesto to the hot pan, off the heat. Stir for about one minute, add your pasta, and toss until well coated with your pesto. If you’d like you can garnish with a pinch of nutritional yeast and some lemon zest. Serve with a nice side salad, and enjoy!

    Nutrition

    Calories: 782kcalCarbohydrates: 92gProtein: 18gFat: 38gSaturated Fat: 5gSodium: 32mgPotassium: 516mgFiber: 5gSugar: 3gVitamin A: 2813IUVitamin C: 9mgCalcium: 60mgIron: 3mg
    Tried this recipe?Let me know how it was!

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and tag @milkfreemom on Instagram and hashtag it #milkfreemom

    You may also like:

    Dairy Free Shrimp and Linguine

    Linguine with Bay Scallops and Spinach

    Farro with Roasted Butternut Squash, Kale & Cranberries

    Mar 16, 2013 · 5 Comments

    Farro with Roasted Butternut Squash Kale & Cranberies

    Although this may be more of an Autumn dish, I am embracing the last days of winter with some healthy comfort food (before I start indulging in fresh Spring salads). I enjoyed this as a main dish with a side salad, but it could also be served as a side. It makes great leftovers and reheats well, but I also didn't mind a few bites of it cold right from the fridge.

    Farro with Roasted Butternut Squash, Kale & Cranberries
    Prep time: 10 mins
    Cook time: 35 mins
    Total time: 45 mins
    Serves: 6 as a main dish, 8 as a side
    Ingredients
    • 1 lb butternut squash, peeled, seeded, and diced into 1 inch cubes
    • ½ bunch lacinato kale, finely chopped, tough stems removed
    • ½ cup dried cranberries (I like a lot of cran, but you can reduce the amount)
    • ½ onion, finely diced
    • 2 cloves garlic, minced
    • 1 teaspoon coconut oil (olive oil also works fine here)
    • Additional teaspoon oil for roasting butternut
    • 2 cups italian pearled farro, rinsed and drained
    • 4 cups vegetable stock
    • ¼ teaspoon thyme
    • nutritional yeast and chives for garnish (optional)
    • salt and pepper to taste
    Instructions
    1. Preheat your oven to 400°F. Toss your butternut with a teaspoon or two of oil, and salt and pepper to taste. Roast for about 30 minutes, or until tender but not mushy.
    2. While your butternut is roasting, heat your teaspoon of oil in a large stock pot over medium heat. Add your onions and cook until soft and translucent, then add your garlic and thyme. Cook for an additional 2 minutes, just until fragrant.
    3. Add your farro and vegetable stock to the pot, cover, and bring to a boil. Lower heat, and simmer for about 15 minutes, or until your farro is soft and chewy. Drain out any excess stock if necessary.
    4. Stir in your kale and cranberries, cooking only another minute or two until your kale is wilted.
    5. Gently fold in your butternut, give it a taste, and season with salt and pepper to taste.
    6. Top with nutritional yeast and chopped green onions if you'd like, and serve!
    Serving size: 2 cups Calories: 376 Fat: 7.6 Saturated fat: 5.4 Carbohydrates: 72.9g Sugar: 12.4 Sodium: 496g Fiber: 7.8g Protein: 11g
    3.2.1230

    Spinach Egg Sandwich

    Mar 15, 2013 · 1 Comment

    egg sandwich with spinach and tomato

    We've been eating this spinach egg sandwich for years and it's still one of our favorites. It's delicious any time of day and an easy way to get in a serving of vegetables. When my son was a toddler he would gobble this up and refer to it as his "green eggs", like those from Green Eggs & Ham by Dr. Suess. He still eats this happily almost ten years later, which makes me happy to see him getting in those green veggies!

    For a meal prep version, try my baked eggs with spinach.

    How do I make this spinach egg sandwich?

    To make this sandwich you'll first want to prepare your vegetables.
    • wash and dry your vegetables.
    • chop your spinach.
    • seed and dice your tomatoes.
    Once your vegetables are prepared:
    • sautée your vegetables in the oil
    • add your eggs to the pan
    • stir occasionally and cook until the eggs are cooked through.
    • season with salt and pepper to taste and top your bagel with eggs and veggies

    egg sandwich with spinach

    Can I make this keto?

    I use a keto-friendly bagel from Unbagel to keep this low carb and keto-friendly. If you aren't watching your carbohydrates you could also serve this on an english muffin, traditional bagel, or your favorite roll.

    egg sandwich with spinach and tomato

    Spinach Tomato Egg Sandwich

    A delicious egg sandwich that's quick and easy. It's great any time of day and a simple way to get in a serving of vegetables.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 15 minutes mins
    Servings 1

    Ingredients
     

    • 1 tablespoon avocado oil olive oil works too
    • ¼ cup finely chopped fresh baby spinach
    • ½ small tomato seeded and diced
    • 1 large egg scrambled (add a dash of cayenne for the adults if you like)
    • 1 keto bagel toasted. See notes for substitutions

    Instructions
     

    • Heat your oil in a nonstick skillet over medium heat.
    • Add your spinach and tomato, and sautée for 3 or 4 minutes, until the spinach is wilted and the tomatoes are softened.
    • Add your egg and mix well with your spinach and tomato.
    • Continue to cook, stirring frequently, until the egg is cooked through.
    • Salt and pepper to taste.
    • Top your bagel with the egg mixture, and enjoy!

    Notes

    You can substitute the keto bagel with a traditional bagel, English muffin, toast, or your favorite roll.

    Nutrition

    Calories: 429kcalCarbohydrates: 19gProtein: 16gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 204mgSodium: 761mgPotassium: 578mgFiber: 12gSugar: 4gVitamin A: 1453IUVitamin C: 11mgCalcium: 128mgIron: 4mg
    Keyword dairy free breakfast, egg sandwich, spinach egg sandwich
    Tried this recipe?Let me know how it was!

    Vegan Shepherd's Pie

    Mar 1, 2013 · 9 Comments

    vegan shepherds pie recipe

    You won't miss the meat in this Vegan Shepherd's Pie! It's a hearty, comfort-filled dish that's much healthier than the classic version. Even the carnivore and toddler of the house enjoyed it, and there were plenty of leftovers for lunch the next day. The flavor and texture in this Shepherd's Pie were fantastic, and I'll definitely be this cooking well into spring. This is a great dish to make ahead, so feel free to double up on the recipe and make two pies!

    For another vegan comfort food dish, try my Meatless Sweet Potato Chili.

    What's in a vegan shepherd's pie?

    Traditional shepherd's pie is made using ground meat, but in this recipe, we're replacing the meat with lentils. We're making this pie without using plant-based meat alternatives, and instead using whole, natural foods. A layer of fragrant vegetables and gravy is topped with green peas, then finished with a creamy layer of mashed potatoes. It's hearty, filling, flavorful, and so comforting!

    Frequently Asked Questions

    What kind of lentils should I use in this shepherd's pie?

    I like brown or green lentils in this recipe. I tested this with red lentils, and the texture was too mushy. Brown or green lentils will give you a bit more bite. Make sure you are using canned or pre-cooked lentils. Dried lentils will not have enough time to cook in this recipe.

    What are the best potatoes for this shepherd's pie?

    Yukon Gold are my favorite potatoes to use in this because they offer a soft buttery flavor to the pie. You can also use red potatoes if you'd like to save time and leave the skins on. Any white potato that you prefer should work.

    You may also like: 

    Vegan Quinoa & Sweet Potato Chili

    Simple Vegan Enchiladas

    Vegan Shepherd's Pie

    Vegan Shepherd's Pie

    If you're looking for plant based comfort food, this is THE go-to dish. It's great for make ahead cooking, entertaining, or just because you're craving something hearty.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Servings 6

    Ingredients
     

    • 2 lbs white potatoes peeled and chopped into small chunks
    • 1 onion diced
    • 2 celery stalks chopped
    • 8 oz baby bella mushrooms chopped
    • 3 tbsp olive oil
    • 3 carrots peeled and diced
    • 15 oz brown or green cooked lentils canned works, drained and rinsed
    • 3 cloves garlic peeled and minced
    • 1 ½ cup vegetable stock
    • ¼ cup vegan butter
    • ¼ cup nondairy milk unsweetened
    • 6 oz frozen peas
    • salt and pepper to taste
    • 1 sprig rosemary
    • 1 spring thyme

    Instructions
     

    • Heat your oil in a large stock pot over medium heat.
    • Add your onion, celery and mushrooms, and cook for about 10 minutes, until the mushrooms are brown and the onions are nice and soft.
    • Add your garlic and carrots, cook for 2 minutes, then add your vegetable stock.
    • Toss in your rosemary, cover, and bring to a boil. Lower your heat and continue on a low simmer for 45 minutes. Remove your rosemary sprig and discard. Add your lentils, and give it a nice stir.
    • Preheat your oven to 425°F. While your vegetables are simmering, boil your potatoes until soft enough to mash. Drain them well, and add your butter to the hot pot. Melt your butter, then add your potatoes back to the pan, and also the milk. Mash well to your desired texture, and salt and pepper to taste.
    • In a 9  x 13 baking dish, layer your vegetables. Spread your frozen peas evenly over the veggies, then spread your potatoes over the evenly over the top. Bake for 30 minutes, until bubbly and the top starts to brown. Let sit for ten minutes, then enjoy!

    Nutrition

    Calories: 544kcalCarbohydrates: 81gProtein: 25gFat: 14gSaturated Fat: 3gSodium: 341mgPotassium: 1696mgFiber: 28gSugar: 8gVitamin A: 5863IUVitamin C: 49mgCalcium: 102mgIron: 7mg
    Tried this recipe?Let me know how it was!

    Linguine with Broccoli, Tomatoes, and Hearts of Palm

    Feb 28, 2013 · Leave a Comment

    Linguine with Broccoli Tomatoes and Hearts of Palm

    We LOVE pasta in our house, but I always feel guilty after eating all of those carbohydrates. I really liked this dish because it was bulked up with some tasty, nutritious veggies, and it also encouraged my (sometimes discriminatory) toddler to eat them up. We're trying to eat a more vegan diet in my house, and this dish really hit the spot!

    Note: I apologize for the less-than-stellar photo here. This one in the picture was leftover the next day, and while it was equally delicious, the veggies clearly aren't fresh from the stove.

    Linguine with Broccoli, Tomatoes, and Hearts of Palm

    Serves 4

    12.5 oz linguine
    7 or 8 garlic cloves, minced (I like my garlic heavy. If this is too much for you, feel free to reduce the amount to your liking)
    10 oz grape tomatoes, halved
    3 tablespoons olive oil
    14 oz hearts of palm, roughly chopped
    1 head broccoli, chopped into bite sized pieces, rough stems removed
    juice from 1 lemon
    tablespoon or two of starchy cooking water from the pasta
    salt and pepper to taste
    fresh basil for garnish

    Cook your linguine per the packaging instructions, and add your broccoli during the last 2 minutes of cooking (test for tenderness). Drain and set aside.

    Heat your oil in a large skillet over medium/low heat. Add your tomatoes, palm, and garlic. Cook for 2 minutes, just until the garlic is fragrant, then add your lemon juice. Add your cooking water one tablespoon at a time, until it reaches your desired thickness. Taste for seasoning, and salt and pepper to taste. Toss with your pasta, and garnish with basil.

    Dairy Free Chicken & Bean Enchiladas

    Feb 27, 2013 · 1 Comment

    Dairy Free Chicken & Bean Enchiladas

    This recipe is a bit on the basic side, but many people are surprised at how tasty enchiladas can be without all the cheese. You can obviously top these with your favorite dairy free cheese if you wish, but we really enjoyed these simply topped with mashed avocado, fresh cilantro, and a squirt of lime juice.

    The Simple Slow Cooker Salsa Chicken that I used for the filling is great for weeknight tacos, tostadas, or even as a main entree on it's own, and is easy to prepare in just minutes. You can also increase the amount of beans and salsa, and throw in some corn. Serve that over rice for a complete meal!

    I went very mild here with spices because I was feeding my toddler, but you can increase the amount of chili powder and add jalapeno for more kick. Prepare the filling for the first step to these delicious enchiladas.

    Simple Slow Cooker Salsa Chicken

    fills 6 enchiladas, and will serve 4 as a main entree with side dishes.

    1.5 lbs boneless skinless chicken breasts
    15 oz can beans, rinsed and drained (I use kidney or black beans usually)
    1 tablespoon cumin
    1 teaspoon chili powder (I increase this to a tablespoon if eating without the little one)
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1 teaspoon oregeno
    16 oz of your favorite salsa
    salt and pepper to taste

    Add all of the ingredients to your slow cooker, give it a great big stir, and cook on low for 8 hours or high for 4. During the last hour of cooking, shred your chicken with a fork. Give the mixture a good stir to coat all of the pieces of chicken, and continue cooking for an additional hour.

    Dairy Free Chicken & Bean Enchiladas

    Serves 4

    Simple Slow Cooker Salsa Chicken
    6 large  tortillas, or 12 small
    19 oz enchilada sauce
    3 ripe avocados
    fresh cilantro (optional)
    limes (optional)

    Preheat your oven to 350°F.

    Warm your tortillas per the packaging instructions.

    Set out a 9 x 13 inch baking dish to cook your enchiladas in, and a cutting board for rolling them. Place a warm tortilla on your board, and top with a good couple of scoops of your chicken and bean filling. Roll up your tortillas as tightly as possible, and place into your baking dish. Top with your enchilada sauce, and cook in the preheated oven for about 15 - 20 minutes.

    While the enchiladas are cooking, mash your avocados in a large bowl. When the enchiladas are done, plate and top with some of the avocado, some freshly chopped cilantro, and a wedge of lime.

    Serve with your favorite side dishes of Mexican rice, corn, or even more beans!

    Dairy Free Cherry Vanilla Smoothie

    Feb 19, 2013 · Leave a Comment

    Dairy Free Cherry Vanilla Smoothie

    1 cup vanilla almond milk
    1 cup frozen dark sweet cherries
    1 cup frozen mango chunks
    2 teaspoon milled flaxseed (optional)

    Add your cherries and mango to a food processor or blender, and blend until smooth. Pour in your almond milk and flax, and blend until well combined. Pour into your favorite glass, and serve with a straw and a few cherries for garnish.

    Dairy Free Cherry Smoothie Nutritional Info

    Skinny Grapefruit Ginger Martini

    Feb 15, 2013 · Leave a Comment

    I make this cocktail "skinny" by using Stevia rather than regular sugar. It's a refreshing libation that hits all the good parts of the palette; sweet, sour, and salty. This makes a delicious 5 oz. martini, so make sure you have a good sized martini glass!

    Skinny Grapefruit Ginger Martini

    makes 1 martini

     2 ounces Vodka
    2 ounces freshly squeezed grapefruit juice
    1 ounce skinny ginger simple syrup (recipe below)
    slice of crystallized ginger for garnish (optional)
    salt for rim (optional)

    Fill your shaker with ice, and add your vodka, juice, and syrup. Shake or stir to get it nice and cold. If you want to rim your glass, pour a bit of salt on to a small salad plate. Use a wedge of your grapefruit and rub it around the edge of your martini glass, then roll it through the salt. Strain your martini into the prepared glass, garnish with a slice of crystallized ginger, and sip away!

    Skinny Ginger Simple Syrup

    1 cup Stevia In The Raw
    1 cup water
    1 large piece of ginger, peeled and thinly sliced (I used about a 3 ½ inch piece)

    Mix your Stevia and water in a small saucepan and bring to a boil over medium heat. Add your ginger, stir, and let simmer for five minutes. Remove from heat and let it sit for 5 minutes. Pour the syrup through a fine sieve and discard the ginger. Let the syrup cool before using, and store in an airtight container in your refrigerator. This will keep for three days in the fridge.

    (Note: Since we're not using real sugar, this won't have the exact texture of a syrup.  However, your Stevia syrup will be sweet and full of ginger zing, perfect for this cocktail!)

    Nutrition Info Grapefuit Ginger Martini

    Vegan Brownie Bites

    Feb 14, 2013 · 6 Comments

    Vegan Brownie Bites

    This is a great basic recipe for a vegan  brownie bite. I love these dairy free brownie bites because they're small, and can satisfy my chocolate cravings without pushing my calorie intake over the edge. I leave a few out, then freeze the rest. Pull one from the freezer and microwave it on high for about 20 seconds (microwave times and temps vary), and you have yourself a fantastic little treat. While it's still hot, top it off with your favorite dairy free ice cream and some fresh cut strawberries for a vegan brownie sundae!

    (NOTE: These will bake in a 9 x 13 baking pan for 25-30 minutes)

    Vegan (and dairy free) Brownie Bites

    makes 48 brownie bites

    2 cups whole wheat flour (white flour works too)
    2 cups sugar
    ¾ cup unsweetened cocoa powder
    1 teaspoon baking powder
    1 teaspoon salt
    1 cup water
    1 cup unsweetened applesauce
    1 teaspoon vanilla extract
    ½ cup dairy free mini chocolate chips

    Preheat your oven to 350°F. Grease or spray a mini, 24 cup muffin tin (two if you have them).

    In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, applesauce, and vanilla. Mix until well blended, then gently fold in your chocolate chips. Divide batter evenly among your muffin tins, and bake for 15-20 minutes. Bake less for a fudgey brownie, and more for a cake-like brownie.

    Brownie Bites Nutrition info

    Chicken Thighs Braised in Mushroom Sauce

    Feb 12, 2013 · 4 Comments

    Chicken Thighs Briaised in Mushroom Sauce

    This recipe may not seem like anything special at first glance, but trust me; it'll knock your socks off. I like the thigh of the chicken because not only is it inexpensive, but it's also flavorful. If you'd prefer, you can use boneless, skinless thighs (or even breasts), but I find the bone-in, skin-on have more flavor. Braising gives you that super juicy, fall-off-the-bone goodness that tastes like you've been cooking for hours. Not to mention, the sauce it cooks in is intensely flavorful and delicious. Make sure you serve a good crusty bread with this one to soak up all that sauce!

    Chicken Thighs Braised in Mushroom Sauce

    serves 4

    2 lbs bone-in, skin-on chicken thighs
    8 oz baby bella mushrooms, sliced
    1 tablespoon olive oil
    ½ onion, finely diced
    ½ carrot, finely diced
    1 clove garlic, minced
    3 cups or so of chicken stock (you can also sub in 1 cup white wine if you're not feeding the kiddies)
    1 sprig rosemary
    salt and pepper to taste
    cornstarch for thickening

    Heat your oil in a large, deep skillet or dutch oven (with cover) over medium-low heat. Season your chicken with salt and pepper, and brown in the hot oil, about 2 minutes per side.  Set chicken aside and cover with foil to keep it hot.

    To the hot pan, add your mushroom, onions and carrots (you can add a bit more oil or a splash of stock if you need to). Cook your vegetables until they are nice and soft, about five minutes. Add your garlic, and cook for about two minutes, just until fragrant. Add your chicken and any accumulating juices back to the pan, placing skin up on top of the vegetables. Pour in your stock, until it reaches about halfway up the chicken. You won't want to cover them so that the skin on top remains crisp. Place your rosemary sprig on top, cover, and bring to a simmer. Reduce heat to low, and continue to simmer for about 30 minutes, until cooked through and tender.

    Once the chicken is cooked, discard your rosemary sprig. Pull out your chicken and set aside. At this point you'll probably want to thicken your sauce to make it more gravy-like. Make your cornstarch slurry. Whisk the slurry into your sauce a small amount at a time until you've reached your desired thickness. Give it a taste, and season with salt and pepper as needed.

    Spoon a bit of the sauce over each thigh, and enjoy!

    Chicken Thighs Braised in Mushroom Sauce Nutrition

    Coconut Fish Soup

    Feb 9, 2013 · Leave a Comment

    Coconut Fish Soup

    This soup is a bit simpler than your average Thai fish soup, and uses a few less ingredients. Fish and coconut may sound strange to you if  you've never tried it, but it's a tasty combination that will surprise you. I used cod and bay scallops, but you could really use any  fish  and shellfish combination you wanted. My little one isn't eating shellfish yet, so I scooped out his portion before adding the scallops. Leftovers are great the next day, but you won't want to keep it past that.

    Coconut Fish Soup

    serves 6

    2 cloves garlic, minced
    ½ onion, finely diced
    1 tablespoon olive oil
    1 lb potatoes, chopped into bite sized pieces (I used mixed baby potatoes, skin on)
    2 stalks lemongrass, finely diced
    3 cups chicken stock
    14 oz can coconut milk
    1 lb white fish (I used cod), cut into bite sized chunks
    1 lb bay scallops
    fresh parsley or cilantro for garnish

    Heat your oil over medium low heat in a large stock pot. Saute your onions until soft and translucent. Add your garlic and cook for a minute or two more, just until fragrant. Add your potatoes, lemongrass, coconut milk, and chicken stock. Lower to a light simmer, and cook until your potatoes start to soften. You want to take care not to overcook your potatoes, because they will fall apart in the soup. Once the potatoes start to become a bit tender, add your fish and scallops. Continue simmering for about 2 or 3 minutes, or until fish and scallops are cooked through. Salt and pepper to taste, and serve it hot with your favorite crusty bread!

    Slow Cooker Butternut Squash Soup

    Feb 7, 2013 · 2 Comments

    Slow Cooker Butternut Squash Soup

    Makes 10 servings (1 cup each)

    3 lbs butternut squash, peeled and cut into 1 inch chunks
    2 apples, peeled, cored, and diced (any sweet apple will do. Avoid tart apples, like Granny Smith)
    1 medium onion, diced
    2 garlic cloves, minced
    4 cups vegetable broth
    ¼ teaspoon fresh ginger, peeled and minced (or grated)
    1 cup water
    salt and pepper to taste
    ½ teaspoon cinnamon
    pinch of nutmeg
    more apple, finely diced (for topping, optional)
    a swirl or two of pure maple syrup (for topping, optional)

    Add all of your ingredients into your slow cooker, give it a big stir, and cook on low for 8-10 hours (or on high for 4-5 hours). Use your immersion blender or food processor to puree until smooth. Serve it nice and hot, topped with a small bit of diced apple and maple syrup if you'd like!

    Vegan Mac and Cheese

    Jan 30, 2013 · 1 Comment

    Vegan Mac And Cheese

    Vegan Mac And Cheese

     

    Vegan Mac and Cheese

    3 tablespoons vegan butter
    3 tablespoons flour
    3 cups dairy free milk (I like rice milk here, due to it's very mild flavor)
    1 tablespoons powdered mustard
    1 tablespoon onion powder
    1 bay leaf
    2 cups shredded cheddar flavored Daiya Cheese
    ¼ teaspoon paprika (you can omit this if you're sharing with little ones)
    salt and pepper to taste
    ½ lb elbows

    For the topping:
    3 tablespoons dairy free butter
    1 cup dairy free breadcrumbs (Panko work great)

    Preheat your oven to 350°F. Cook your elbows per packaging instructions, and start preparing your cheese sauce while the elbows cook.

    Melt your butter in a medium saucepan over low heat. When the butter is melted, whisk in your flour, mustard, onion powder, and paprika. Cook for about two minutes, constantly stirring and being careful not to burn. Whisk in your milk, then add your bay leaf. Bring to a simmer, stirring occasionally and being sure to keep the bottom from burning. Your mixture should begin to thicken after a few minutes of cooking. Once thickened, remove your bay leaf and start stirring in your Daiya shreds, a small bit at a time. The cheese will melt, but will be on clumpy side. Whisk as much as you can, and don't worry; the clumps will disappear after baking. Salt and pepper to taste, then stir in your cooked elbows.

    Grease a 2 ½ quart casserole dish (I like to use the vegan butter for this). Pour your elbows and cheese sauce into the casserole dish and prepare the topping. Melt the 3 tablespoons butter and mix in your breadcrumbs. Spread evenly over the top of the elbows, and bake for about 30 minutes until brown and bubbly.

    Sweet Potato, Black Bean & Spinach Quesadillas

    Jan 25, 2013 · 7 Comments

    Sweet Potato Spinach Quesadillas

    Sweet Potato, Black Bean & Spinach Quesadillas

    1 sweet potato, baked (I microwaved mine. The goal is to get it soft and spreadable)
    ½ teaspoon cumin
    ½ teaspoon garlic powder
    ½ teaspoon chili powder
    salt and pepper
    2 cups raw baby spinach
    1 cup canned black beans, drained, rinsed and heated (Microwaved for about 2 minutes will do)
    4 taco sized tortillas
    freshly chopped cilantro (optional)
    avocado, guacamole, or  salsa for topping

    Preheat your oven to 450°F. Place two tortillas on a nonstick cookie sheet and set aside.

    Remove the flesh from the potato and put it in a small bowl. Mix in the cumin, garlic and chili powders. Spread half of the potato mixture on to each tortilla. Roughly chop the spinach, and sprinkle half of the mixture on each tortilla. Top with cilantro and avocado, if using. Mash your black beans with a fork until about half of the mixture is smashed. Spread half of the mixture on top of the spinach layer of your tortillas, and top with the last two tortillas. Bake in your preheated over for about 5 mins per side, and serve with guacamole and salsa.

    Sweet Potato Veggie Quesadillas

    Stuffed Cabbage Casserole (slow cooker or Instant Pot)

    Jan 23, 2013 · 4 Comments

    Instant Pot Cabbage Casserole

    My husband comes from a family full of amazing Polish cooks, and one of my favorite dishes that they prepare is Golabki (stuffed cabbage). Unfortunately I don't have time to roll all those perfect little stuffed cabbage rolls, so I tried to deconstruct it and make it a bit easier. The result is this delicious Stuffed Cabbage Casserole!

    You won't find any beef in this recipe, since our milk intolerant little one can't consume anything from a cow.  I've used pork in this recipe so everyone in our family could enjoy it, and it was a big hit. The recipe can be made with beef if you prefer, or a 50/50 mix of beef and pork.

    Note: If you'd like to bake this in the oven, you can layer everything in a baking dish, cover, and bake at 350°F for about an hour, until it's bubbling and the cabbage is tender. My preferred method for making this is in the Instant Pot because it's fast and the cabbage stays crunchy.

    For another easy one-pot rice meal, try this sausage rice skillet.

    For the slow cooker

    Instant Pot Cabbage Casserole

    Slow Cooker Stuffed Cabbage Casserole

    If you love stuff cabbage but not all the time and effort it takes to make it, you'll love this recipe! It's got plenty of cabbage, and hint of bacon, and it's simple to prepare.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Time 4 hours hrs 40 minutes mins
    Servings 6

    Ingredients
     

    • 1 cup instant rice you can omit this to make it low carb
    • 1 tablespoon tomato paste
    • two 14.5 oz cans fire roasted tomatoes drained
    • 3 slices thick cut bacon cut into lardons
    • 8 oz mushrooms chopped
    • 1 onion finely chopped
    • 1 lb ground pork
    • ½ teaspoon thyme
    • ½ head of cabbage stem removed, chopped into small bite sized pieces

    Instructions
     

    • Heat a nonstick skillet over medium heat, and cook your bacon until crisp. Once cooked, remove your cooked bacon and place on a paper towel lined plate.
    • Drain some of the fat from the pan, then add your onions, mushrooms, and pork. Cook until the pork is browned and the vegetables are soft. Mix in your thyme, tomato paste, and bacon.
    • To your slow cooker, add about ½ can of the tomatoes, ⅓ of the rice, ⅓ of the pork mixture, then ⅓ of the cabbage. Repeat this layering process two more times, saving the remaining can of tomatoes for the top.
    • Cover, and cook for about 4 ½ hours on low.

    Notes

    This is great served alone, or along side some potato and onion pierogi.

    Nutrition

    Calories: 365kcalCarbohydrates: 20gProtein: 19gFat: 24gSaturated Fat: 8gCholesterol: 66mgSodium: 201mgPotassium: 555mgFiber: 3gSugar: 4gVitamin A: 115IUVitamin C: 31mgCalcium: 48mgIron: 2mg
    Tried this recipe?Let me know how it was!

    For the Instant Pot

    Instant Pot Cabbage Casserole

    Instant Pot Stuffed Cabbage Casserole

    All of the flavors of stuffed cabbage without all the work! Plenty of cabbage, a touch of bacon, and easy to make.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Time 55 minutes mins
    Servings 6

    Ingredients
     

    • 1 cup instant rice you can omit this to make it low carb
    • 1 tablespoon tomato paste
    • two 14.5 oz cans fire roasted tomatoes drained
    • 3 slices thick cut bacon cut into lardons
    • 8 oz mushrooms chopped
    • 1 onion finely chopped
    • 1 lb ground pork
    • ½ teaspoon thyme
    • ½ head of cabbage stem removed, chopped into small bite sized pieces

    Instructions
     

    • Select the sear option on your Instant Pot, and spray your pot with nonstick cooking spray.
    • Sear the meat, bacon, onion, and mushrooms until brown. Make sure you stir it occasionally, and break up the meat into small pieces. Cook until brown.
    • Stir in your tomatoes, tomato paste, and thyme. Season with salt pepper.
    • Turn off your Instant Pot, put on the cover and lock it. Select high pressure, for 15 minutes. Cook the meat mixture on high pressure 15 minutes, then do a quick release.
    • Add in the rice and cabbage, and cook it on high pressure for another 10 minutes. This will result in your cabbage still be crunchy. If you like it to be softer, you’ll want to increase this time to 15-20 minutes.
    • Do a quick release and serve!

    Notes

    Leftovers are delicious and keep in the refrigerator for a few days. It's great served alone, or with a side of pierogi!

    Nutrition

    Calories: 365kcalCarbohydrates: 20gProtein: 19gFat: 24gSaturated Fat: 8gCholesterol: 66mgSodium: 201mgPotassium: 555mgFiber: 3gSugar: 4gVitamin A: 115IUVitamin C: 31mgCalcium: 48mgIron: 2mg
    Tried this recipe?Let me know how it was!

    Bite of Stuffed Cabbage Casserole

    Did you make this Stuffed Cabbage Casserole recipe?

    Please let me know how it turned out for you! Leave a comment below and tag @milkfreemom on Instagram and hashtag it #milkfreemom. Don’t forget to pin it for later!

    Tropical Guacamole

    Jan 20, 2013 · 1 Comment

    Tropical Guacamole

    I recently had a tropical guacamole at a local Mexican restaurant, and absolutely fell in love with it. It has a little sweetness, a little crunch, and of course a bit of heat. Perfection.

    Tropical Guacamole

    Tropical Guacamole

    2 ripe avocados, mashed
    1 fresh mango, cut into bite sized chunks
    1 fresh papaya, seeded, flesh removed and cut into bite sized chunks
    1 - 2 tablespoons of fresh cilantro, finely chopped (I like to really taste my cilantro, so I go with 2 tablespoons)
    juice of half of a lime
    salt to taste
    handful of raw or roasted cashews (I prefer raw, but roasted are great in this also)
    1 tablespoon diced jalapenos (you can omit this if you're sharing with the kids)

    Mix together your avocados, cilantro, and jalapenos (if using). Add your mango, papaya, and cashews, and carefully fold them in to the avocados. Add the lime juice, then taste for seasoning. Add salt to your liking (I just use a small pinch). Serve with your favorite tortilla chips or dipping vegetables!

    Tropical Guacamole

    Spinach Potato Breakfast Bowl

    Jan 10, 2013 · Leave a Comment

    Spinach Potato Breakfast Bowl

    I call this a breakfast bowl, but this is really good at any time of day. For a little kick, top with a drizzle of sriracha.

    Spinach Potato Breakfast Bowl

    half of a baked potato, diced (I microwaved a potato for about 5 minutes, but you can use a leftover baked potato too)
    1 cup baby spinach
    half of an onion, diced
    ½ teaspoon seasoned sea salt (you can use a whole teaspoon if you like it a bit saltier)
    teaspoon or so of olive oil
    1 egg

    Heat your oil in a nonstick skillet over medium heat. Add your potatoes and onions, sprinkle with your seasoned salt, give them a stir, then leave them for 3-4 minutes to brown. Use a spatula to flip them over and brown the other side. Add in  your baby spinach and cook until wilted. Season to taste with pepper and more salt if needed, and set aside in a bowl.

    Fry your egg in the same skillet, adding a bit more oil or nonstick spray if needed. Once cooked to your liking, drop the egg on top of your veggies.

    Skinny Spaghetti Squash Goulash

    Jan 9, 2013 · Leave a Comment

    Spaghetti Squash Goulash

    Skinny Spaghetti Squash Goulash

    This is a great recipe if you're trying to watch your carbs and/or wheat intake, and it adds just one more serving of veggies to your dish. If you have someone in the house that isn't a fan of the spaghetti squash, just boil up a bit of pasta and toss it in with some of the sauce. I take a shortcut by using store bought marinara (gasp), but a couple cans of fire roasted diced tomatoes and a tablespoon or two of tomato paste would also work great in this. I know traditional goulash has paprika in it, and this is great with ¼ teaspoon added to the sauce. However, since we have a toddler in the house, I omit the paprika and sprinkle mine separately with some red pepper flakes for heat.

    Skinny Spaghetti Squash Goulash

    Serves 6

    1 spaghetti squash, cut in half and seeded
    1.4 lbs ground turkey
    24 oz jar of your favorite dairy free marinara
    1 onion, diced
    1 green bell pepper, seeded and diced
    2 cloves of garlic, minced
    2 teaspoons garlic powder
    2 teaspoons onion powder
    2 teaspoons italian seasoning
    tablespoon olive oil
    salt and pepper to taste
    dried red pepper flakes (optional)

    Preheat your oven to 400°F. Season your squash with salt and pepper and place on a cookie sheet, cut side up. Bake your squash in the preheated oven for about 40 minutes, or until it shreds easily with a fork. You won't want to over-bake here, because then your squash will be mushy in the sauce.

    While your squash is baking, preheat a large nonstick skillet over medium heat. Add your oil, and when it's hot add your turkey, onion, pepper, minced garlic, the garlic and onion powders, and italian seasoning. Break up your turkey into small crumbles, and cook until the vegetables are soft and the turkey has browned. Salt and pepper the turkey, then add your marinara. Bring it to a light simmer, and cover. Cook it for at least 30 minutes, stirring often. Taste for seasoning and add more salt and pepper if needed.

    When your squash is done, dig your fork in and start shredding it into a large bowl. You can "butter" the squash if you'd like (Earth Balance works well here), but I found that it wasn't needed once the sauce was added.

    Note: If you're planning on leftovers, you'll want to store the squash and the sauce separately. Otherwise you'll end up with soggy squash.

    Add some squash to your dish and top with the sauce and a sprinkle of red pepper flakes if you'd like.

    Spaghetti Squash Goulash

    Cinnamon Sugar Mini Donut Muffins

    Jan 8, 2013 · 9 Comments

    Cinnamon Mini Donut Muffinss

    I am in love with these muffins. They're sweet, they're tasty, AND their miniature. I love making mini muffins because they're the perfect size for my snacking toddler, and they let me fulfill a craving without completely blowing the day's caloric intake. If you're not eating them right out of the oven (which you will, trust me), pop it in the microwave for about 7 seconds to warm them up.

    Cinnamon Sugar Mini Donut Muffins

    Makes 24 mini muffins

    1 ¾ cups all-purpose flour
    1 ½ teaspoon baking powder
    ½ teaspoon salt
    ½ teaspoon allspice (you can substitute nutmeg as well)
    ½ teaspoon cinnamon
    ¾ cup unsweetened applesauce
    ¾ cup sugar
    ¾ cup dairy free milk (I used Vanilla Hemp Milk)

    For the cinnamon sugar topping:
    ½ cup melted dairy free butter (Earth Balance)
    ¾ cup  sugar
    1 teaspoon cinnamon

    Preheat your oven to 350°F, and line or spray your mini muffin tin.

    In a large bowl, mix together the flour, baking powder, salt, and spices using a fork. In a separate bowl, combine the applesauce, milk, and sugar. Add your milk mixture to your flour mixture and stir it just until it's well combined. Scoop your batter into your prepared tin cups, filling each about ⅔ full. Bake for about 20-22 minutes, and until they start to turn a very pale gold color.

    While your muffins are baking combine the cinnamon and sugar for the topping, and melt your butter in a separate bowl. As soon as your muffins come out of the oven you need to start with the topping. One at a time, dip the top of your muffins first in the butter, then roll it through the cinnamon sugar mixture. Place on a wire rack to cool.

    Cinnamon Sugar Mini Donut

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    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

    More about me →

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