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Mediterranean Lentil Salad

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This salad takes a bit of prep work, but once it's all whipped together you'll have lunch for the whole week! It will you give you about 8 or 9 good sized portions, and keeps well in the fridge for 4-5 days. If the potato has absorbed some of the dressing after a few days you can add a bit more. It's a filling salad loaded with protein and veggies that you can feel good about eating.

Mediterranean Lentil Salad

Two 15.5 ounce cans of lentils, drained and rinsed
1 eggplant, peeled and diced
1 large russet potato
1 cup raw broccoli, chopped into bite sized pieces
¼ cup finely diced pepper (I prefer red in this, but green works great too)
1 scallion, finely chopped
¼ cup finely diced red onion
juice of half a lemon
½ teaspoon coriander
¼ teaspoon cumin
dash of cayenne (optional)
¼ cup dairy free greek dressing
¼ cup finely chopped parsley
¼ cup finely chopped mint
salt and pepper to taste

Preheat your oven to 425°F. Wash your potato and give it a few pokes with a fork. Bake the potato for 30-45 minutes (depending on it's size). You don't want to bake your potato completely, or you'll end up with mashed potatoes in your salad instead of potato chunks. Toss your eggplant on a baking pan with a bit of olive oil, salt and pepper, and roast it for 10-15 minutes. Again, you want it soft but not too much or it will become mushy in your salad. Once your eggplant and potato are cooked (but still firm!), set them aside and let them cool.

In a large bowl, mix together the remaining ingredients. Add your potato and eggplant to the mix and gently fold them in (they will firm up a bit once they've been refrigerated). Season to taste with salt and pepper. Refrigerate for at least one hour before serving, ideally overnight to allow the flavors to blend.

Skinny Cranberry Margarita

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Who doesn't love a good margarita, and who doesn't love it even more when it's festive AND skinny?!

Skinny Cranberry Margarita

makes 1 margarita

2 ounces tequila
juice from one lime
1 tablespoon fresh orange juice
2 tablespoons skinny cranberry syrup (recipe below)
salt or sugar for rim
extra lime wedge for rim
fresh cranberries to float

Sprinkle about a tablespoon of salt or sugar on to a small plate. Rub the lime wedge around the edge of your glass, then turn it through the sugar or salt to coat the rim.

Fill a large shaker with ice. Add your tequila, juices, and cranberry syrup. Shake for about 30 seconds, then pour into your prepared glass. Drop in some fresh cranberries for garnish. Cheers!

Cranberry Margarita Nutrition Info
(nutrition info calculated on CalorieCount.com)

Skinny Cranberry Syrup

2 cups powdered Stevia
2 cups water
1 ½ cups fresh cranberries (also tastes great with fresh raspberries, blueberries, and ginger)

Combine all of the ingredients in a saucepan. Bring to a boil over medium heat, then lower to a light simmer. Cook it for about a half hour and cool. Pour the mixture through a sieve to strain, and allow to cool completely before use.

Simple Apple & Walnut Salad

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This recipe is so simple yet so delicious. If you're a meat eater, a handful of grilled chicken can be added to make it a bit more filling. This is a great salad to serve over the holidays, and the cranberries can also be replaced with pomegranate.

Simple Apple & Walnut Salad

Serves 1 as an entree or 2 as a side or starter

2 cups mixed greens
½ large apple or 1 whole small apple (I used organic gala) - diced into large bite sized pieces, or sliced thin
⅓ cup dried cranberries
⅓-1/2 cup walnuts (you can keep them whole or break them into pieces
2 tablespoons raspberry or pomegranate vinaigrette (I used Marie's Raspberry Vinaigrette)

In a large bowl, add all of your ingredients and toss. Transfer to your favorite salad bowl or plate, and serve with a nice crusty piece of your favorite baguette.

Vegan Black Bean Soup

· 5 Comments

Healthy and filling, this soup is perfect for those Meatless Mondays when you need a bit of warming up. It's fantastic topped with some crushed tortilla chips and a dollop of vegan sour cream or a sprinkle of some Daiya. If you're feeding it to a little one, you can add a bit more veggie broth and puree their serving until smooth.

Vegan Black Bean Soup

1 tablespoon olive oil
1 onion, finely diced
1 stalk celery, finely diced
2 carrots, peeled and finely diced
4 cloves garlic, finely minced
1 tablespoon chili powder
2 tablespoons cumin
3 or 4 turns of freshly ground pepper
4 cups vegetable broth
3 cans of black beans (15 oz each)
1 can kidney beans (15 oz)
15 oz frozen corn
15 oz can of crushed tomatoes

Heat the oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Add the chili powder, cumin, and black pepper, then stir and cook for 1 minute. Stir in vegetable broth, 2 cans of beans (1 black and the kidney beans), and corn. Bring to a boil.

In your food processor or blender, process the last 2 cans of beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Vegan Pumpkin Maple Muffins with Raisins

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I know, another pumpkin recipe. These muffins are so moist and delicious that I couldn't help myself. And really...who doesn't love a good pumpkin muffin?!?!

Vegan Pumpkin Maple Muffins with Raisins

Makes 12 muffins

1 and ½ cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
¼ teaspoon salt
1 and ½ cup pure pumpkin puree
½ cup apple sauce
½ cup brown sugar
1 teaspoon vanilla
½ cup pure maple syrup
½ cup raisins

Preheat your oven to 350°F. Grease or spray your muffin tin and set aside. In a large bowl, mix your flour, baking soda, baking powder, pie spice, brown sugar, and salt with a fork. Be sure to remove any lumps. To the same bowl, add your remaining ingredients EXCEPT the raisins, and mix well to combine. Once well combined, fold in your raisins. Fill each cup in your muffin tin about ⅔ full, dividing batter evenly. Bake for about 20 minutes, or until tester comes out clean.

Pumpkin Flax Oatmeal

· 3 Comments

I love am obsessed with pumpkin. This Pumpkin Flax Oatmeal is one of my favorite pumpkin breakfasts for fall, and it's so good it could even pass for a dessert. It has all the flavors of pumpkin pie, with less carbs and sugar. It's a warm, cozy bowl to start the day, and perfect all winter long.

For another oatmeal option, try my Wild Blueberry Steel Cut Oats.

The Pumpkin

Be sure to choose puréed pure pumpkin, not pumpkin pie filling. The difference is that pumpkin pie filling contains sugar and spices, and some brands contain other fillers. My go-to favorite for canned pure pumpkin is the organic pumpkin by Farmer's Market.

Pumpkin Flax Oatmeal

The Maple Syrup

When I first tried pure maple syrup after years of eating those other pancake syrups (like Mrs. Butterworth's), I was blown away by the difference in flavor. I was also surprised by the fact that there isn't actually any maple syrup in those other products! Pure maple syrup contains one ingredient: maple syrup. Other syrups contain ingredients like corn syrup, artificial colors, artificial flavors, and preservatives.

Pure maple syrup is a bit more expensive than the artificial alternatives, but the difference in flavor and ingredients is well worth the price. Being a born and raised New Englander, I find that there really is no replacement for the sweet, sticky flavor of syrup straight from those beautiful Vermont trees. Some of my favorites are Maple Grove Farms of Vermont, Butternut Mountain Farm, and Sugarbush Farm.

The Oats

I use old fashioned oats in this recipe, but other oat varieties can be used. You'll want to use the cooking instructions on your oat packaging as a guide, because other types will require a different cooking time. I've made this with steel cut oats and it was delicious, but the cooking time for the oats was closer to 30 minutes.

Spoonful of Pumpkin Flax Oatmeal

Pumpkin Flax Oatmeal

Pumpkin Flax Oatmeal

It's like eating warm pumpkin pie for breakfast, without all the sugar! The perfect fall breakfast dish that's healthy and loaded with pumpkin flavor.
No ratings yet
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Prep Time 2 minutes
Total Time 9 minutes
Servings 1

Ingredients
 

  • ⅓ cup old fashioned oats
  • 1 cup almond milk or your favorite dairy free milk substitute
  • ⅓ cup pureed pure pumpkin
  • ½ tablespoon ground or milled flax seed try it with Chia seeds too!
  • ½ – ¾ teaspoon pumpkin pie spice I used ¾ because I really like the flavor to be strong
  • ½ teaspoon vanilla
  • sprinkle of salt
  • 5 or 6 chopped pecans
  • tablespoon or two pure maple syrup

Instructions
 

  • In a small saucepan, combine your milk, oats, and a sprinkle of salt.
  • Bring your oats to a boil, and cook for about 5 minutes or until just about done.
  • Add your remaining ingredients except for the pecans and syrup, and cook for an additional 2 minutes.
  • Scoop your oatmeal into a bowl, and top with the pecans and maple syrup. Try not to get addicted!

Nutrition

Calories: 248kcalCarbohydrates: 29gProtein: 7gFat: 12gSaturated Fat: 1gSodium: 333mgPotassium: 307mgFiber: 8gSugar: 4gVitamin A: 12710IUVitamin C: 3mgCalcium: 348mgIron: 3mg
Tried this recipe?Let me know how it was!

Veggie Gnocchi Soup

· 5 Comments

There's nothing more comforting than a warm bowl of soup on a chilly night, and this veggie gnocchi soup delivers all the cozy vibes. It's loaded with tender vegetables, pillowy gnocchi, and lightly thickened broth that tastes like it simmered all day long. This is the recipe I turn to when I want something nourishing, hearty, and fast enough for a busy weeknight. 

veggie gnocchi soup

Why You'll Love This Gnocchi Soup 

  • Cozy and satisfying - Feels like classic comfort food but without cream or dairy.
  • Quick and weeknight-ready - Ready in under 30 minutes
  • Vegetable-packed - Loaded with nutritious carrots, celery, peas, and corn.
  • Family-approved - A warm, hearty bowl even picky eaters love.
  • Easily adaptable - Make it vegan, gluten-free, or protein-packed with simple tweaks.

If you like cozy soups like this, you might also enjoy my minestrone or dumpling ramen.

Ingredients

ingredients for veggie gnocchi soup

This soup uses simple ingredients that you may already have on hand.

  • Gnocchi: I use frozen potato gnocchi for convenience. Check labels to make sure they're dairy-free and gluten-free if needed. Shelf-stable and fresh refrigerated gnocchi also work great.
  • Vegetables: Onion, celery, carrot, and garlic create a classic soup base. Frozen peas and corn add sweetness and color.
  • Dairy-free Butter: Helps create a light roux to thicken the stock. I like Miyoko's, but any butter will work here.
  • Flour: Thickens the soup. Use a 1:1 gluten-free flour blend if needed.
  • Vegetable or chicken stock: Use low-sodium stock if you're watching your salt intake
  • Thyme: Adds an herbal note. Fresh works best, and I highly recommend garnishing the soup with a few fresh leaves. Dried will also work while cooking the soup. You can also substitute rosemary or Italian seasoning.

How To Make Veggie Gnocchi Soup

veggies cooking for gnocchi soup

Step 1: Sauté the onion, carrot, celery, and garlic.

softened vegetables cooking flour

Step 2: Sprinkle in the flour and cook for 1-2 minutes.

broth in gnocchi soup

Step 3: Add the thyme, salt, pepper, and stock, then bring to a gentle boil. Stir well to avoid any lumps of flour.

gnocchi in vegetable soup

Step 4: Gently add the gnocchi, peas, and corn. Simmer for 3-4 minutes, until the gnocchi float.

Tips For Perfect Gnocchi Soup

  • Watch the gnocchi closely, because overcooking can make them gummy. They're ready when they float.
  • Stir gently and slowly, or you could break the gnocchi apart.
  • Use good stock. Since the stock forms the base of your soup, it's going to play an important role in the overall flavor. I like Kitchen Basics chicken stock.
  • Don't skip the fresh thyme, especially to garnish the soup. It adds so much herbaceous flavor!

Variations & Add-ins

Gluten-Free: You can make this gluten-free by using gluten-free gnocchi and substituting a gluten-free flour blend.

High Protein: Add extra protein by mixing in cooked shredded chicken, white beans, chickpeas, or sausage.

a hot bowl of vegetable dumpling soup

Storing Leftovers

This soup is best enjoyed immediately, as some gnocchi could become mushy and gummy if they sit in the stock too long. If you're making this ahead of time, I recommend storing the gnocchi separately from the soup if possible. With that said, I have left the gnocchi in the soup overnight and ate leftovers the next day. The gnocchi were just a little soft for my taste.

Store leftovers in the refrigerator up to 3 days. Reheat the soup gently on the stovetop over low heat.

Frequently Asked Questions

Can I use fresh gnocchi instead of frozen or shelf-stable?

Yes! They'll cook a little faster, though, so add them at the very end and watch them closely to avoid overcooking.

How do I keep gnocchi from getting mushy in soup?

Don't overcook them. Cook them just until they float, then serve immediately. They'll continue to soften the longer they rest in the stock.

Can I freeze gnocchi soup?

For best results, freeze the soup without the gnocchi. They tend to fall apart once the soup is thawed.

What To Serve With Gnocchi Soup

  • Crusty bread or garlic toast
  • A simple green salad
  • Grilled paninis

veggie gnocchi soup

Veggie Gnocchi Soup

Easy veggie gnocchi soup made with tender fresh vegetables and pillowy soft gnocchi. It's cozy, dairy-free, and perfect for quick family-friendly dinners.
5 from 1 vote
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Prep Time 10 minutes
Total Time 25 minutes
Servings 6

Ingredients
 

  • 2 celery stalks finely diced
  • 3 garlic cloves minced
  • 1 onion finely diced
  • 2 carrots peeled and finely diced
  • 3 tablespoon dairy free butter olive oil works, too
  • 2 sprigs fresh thyme leaves removed
  • 3 tablespoon all purpose flour
  • 62 oz veggie or chicken stock
  • 16 oz potato gnocchi check to ensure they're dairy free
  • 1 cup frozen corn
  • 1 cup frozen peas
  • salt and pepper to taste

Instructions
 

  • Heat a large soup pot over medium low heat.
  • Melt the nondairy butter, then add the celery, garlic, onion, and carrots.
  • Cook for 5 minutes, until the veggies soften.
  • Add the flour, one tablespoon at a time, stirring constantly so that it doesn’t burn. Cook for one minute. If it's really sticking to the bottom of the pan, move the pan off the heat and give it a splash of stock.
  • Salt and pepper the veggies, then add the thyme and stock. Bring the stock to a boil, then gently add your gnocchi, corn, and peas.
  • Cook until the gnocchi start to float, then taste for seasoning. Add salt and pepper to taste as needed.
  • Garnish each bowl with freshly cracked pepper and more fresh thyme leaves. Don't skip this step, it really is chef's kiss!

Video

Nutrition

Calories: 266kcalCarbohydrates: 48gProtein: 6gFat: 7gSaturated Fat: 1gSodium: 1493mgPotassium: 238mgFiber: 5gSugar: 6gVitamin A: 4222IUVitamin C: 15mgCalcium: 35mgIron: 4mg
Keyword gnocchi soup
Tried this recipe?Let me know how it was!

Cupcakes!! Dairy, Soy, Gluten, Nut free!!

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So my little one was tested through Enterolab to see if he's gluten intolerant. If he wasn't his IgA's would have been under 10, but they were 32!!

So he's been gluten free for a while, even since before the testing. He was having some issues and we suspected gluten on top of the already prevalent soy intolerance he has. Add that to the fact that he's dairy free just because we are in a dairy free house, and well... treats are pretty much off limits.

So I went to the store and found a literal wall of Red Mill mixes! So many of them are gluten, soy, and dairy free! We decided to try the chocolate cake mix because we had two parties to go to this weekend.

It's pretty simple to make, just make sure everything is at room temperature before starting. We used fresh lemon juice and a juice box of rice milk, plus Earth Balance soy free margarine to make the cupcakes. Once they cooled off, they were very soft, tasty, and easy to get out of the paper wrappers. If you ate one and didn't know it was gluten free, you would NOT be able to tell!

You can check out the line of Bob's Red Mill products here.

So once our cupcakes were cooked, we popped a few in the freezer to cool them fast while we made up some marshmallow frosting. Found the recipe through Pinterest and just HAD to try it.

The original recipe is from http://veronicahurly.blogspot.com/2010/09/marshmallow-frosting.html 

Marshmallow Frosting:

4 large egg whites
1 Cup ordinary sugar (white or brown)
1 pinch of salt
1 teaspoon vanilla extract
Put the egg whites, salt, and sugar in a double boiler, or a small pot inside a large pot of boiling water. Wisk and stir until completely melted and hot. 5 minutes or so.
The pour this into a VERY clean mixer bowl, and wisk on high for 3 minutes. Add the vanilla about halfway through. If it has trouble fluffing up, then add ¼ tsp. cream of tartar to help the peaks form.
Put into a piping bag, or a ziplock with the corner snipped, and pipe into cool cupcakes!
Make sure there is no water and no egg yolk in the mix... also I'm not sure how food coloring would affect this. I used organic sugar that was brownish when it melted but when whipped up, it turned bright white.
Enjoy!!

Linguine with Turkey Ragù

· 1 Comment

A simple weeknight meal, this pasta dish is filling, comforting, and a hit with both kids and husbands. Mix it up if you'd like and add a splash or two of a full bodied red wine. Try it with a pinch of fennel seed for a bit of zing. Add in a tablespoon or two of finely chopped carrots for an additional hidden veggie. Top it off with a handful or two of vegan cheese, and bake it until the cheese is melted and bubbly. It's versatile, quick to prepare, and delicious!

Linguine with Turkey Ragù

Serves 6

3 cloves of garlic, freshly minced
1 green bell pepper, finely chopped
1 onion, also finely chopped
1 - 1 ¼ lb ground turkey
24 oz jar of dairy free marinara (I used Newman's Own)
8 oz of linguine
1 tablespoon of olive oil
salt and pepper to taste
tablespoon or two of freshly chopped basil

Heat the olive oil in a large, nonstick skillet over medium heat. Add the onion and pepper, and saute until they start to soften. Add the turkey and garlic, breaking up the turkey into very small bits, and cook until brown. Season to taste with salt and pepper. Stir in the marinara, and heat until bubbly and hot.

In a separate pot, prepare your linguine per directions on the package. When cooked, pull the linguine from the boiling water and add it to your pan with the Ragù. Use tongs to coat the pasta and combine well. Top it off with some of the chopped basil, and serve hot!

Linguine with Turkey Ragu Nutritional Info

Nutrition Facts are calculated using Calorie Count, and should be regarded as an estimate.

Apple Cinnamon Breakfast Quinoa

· 8 Comments

This quinoa recipe needs a bit of time to cook, but the results are well worth it. Preparation is easy, and leftovers can be kept in the fridge for a few days for a quick, healthy breakfast. It's great when topped with a handful of sliced almonds, or chopped pecans. Earthy, nutty, and flavorful, this breakfast quinoa is a big winner.

Dairy Free Apple Cinnamon Breakfast Quinoa

makes four 1 cup servings

2 small apples- cored, peeled, and diced
1 tablespoon dairy free margarine
1 cup quinoa (I used red)
2 cups dairy free milk (I used Sol Sunflower, but almond also works fantastic in this)
¼ cup raisins
1 teaspoon cinnamon
1 teaspoon vanilla extract
handful of sliced almonds, or your favorite chopped nut (optional)

Melt your margarine over medium heat in a large saucepan. Add your apples, and saute for 3-4 mins until they begin to soften.  Add the remaining ingredients, and bring to a boil. Reduce to a simmer, and continue cooking until the quinoa is cooked. This should take about a half hour, however I cooked mine over low heat and it took closer to an hour. Well worth it!

Will keep in the fridge for a few days. Just scoop, heat, and serve!

Dairy Free Coconut Chocolate Chip Banana Bread

· 1 Comment

If you love banana bread, this dairy free Coconut Bread is going to knock your socks off. I had some very ripe bananas that needed using, but I wanted something different than your average banana loaf this time. I've been on a bit of a coconut kick lately, so I decided to throw some in with a handful of  chocolate chips. Wow. The result was pretty dang tasty! If you wanted to kick this up even ANOTHER notch, you could top it off with a dairy free sugar glaze, a scoop of your favorite milk free ice cream, or some vegan chocolate sauce and a few chopped nuts. Whether plain for breakfast or dressed up for dessert, this banana bread will not disappoint!

Coconut Chocolate Chip Banana Bread

Dairy Free Coconut Chocolate Chip Banana Bread

This recipe takes banana bread to the next level! If you're craving something sweet with coconut, this is an easy recipe that's delicious for breakfast, with afternoon tea, or for dessert.
5 from 1 vote
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings 8

Ingredients
 

  • 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
  • 3 mashed very ripe bananas
  • ½ cup dairy free chocolate chips I used these.
  • ½ cup sweetened flake coconut

Instructions
 

  • 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 bananas, milk, vanilla, 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, then try not to eat the whole loaf!

Nutrition

Calories: 294kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 6gSodium: 278mgPotassium: 128mgFiber: 5gSugar: 20gVitamin A: 360IUVitamin C: 1mgCalcium: 99mgIron: 2mg
Tried this recipe?Let me know how it was!

If you loved this dairy free Coconut Banana Bread recipe, you may also like my recipe for Vegan Coconut Chocolate Chip Pumpkin Bread.

Coconut Lime Panko Crusted Cod

· 4 Comments

We're huge fans of cod in our house, particularly cod loin. If you haven't tried cod loin yet, give it a try the first chance you get. The fish has a meaty, buttery texture that even my carnivorous husband considers delicious and fulfilling.Cod fillets will also work in this recipe, but you'll need to reduce your cooking time and really watch it to avoid overcooking. This recipe pairs fantastically with a tropical side salad or even a bit of mango salsa (and of course a margarita).

Coconut Lime Panko Crusted Cod

1 ½ lb cod loin
1 lime, zested and juiced
½ cup panko bread crumbs
½ cup flaked coconut (I used sweetened, but unsweetened would certainly work here too)
salt and pepper to taste

Preheat your oven to 425°F, and spray a cookie sheet with nonstick spray.

In a shallow bowl, add your lime juice. To another shallow bowl or plate, add your panko, coconut, lime zest, and salt and pepper to your liking. Run your loins first through the juice, then press into the panko mixture. Really pat the panko into the fish to help it stick. Put your coated fish on the cookie sheet, and bake for about 10-20 minutes depending on the thickness of your filets. Mine were ¾ lb each and about 1 and ¼ inch thick, so they took about 20 minutes. You'll know they're done when they flake easily with a fork or you notice they're starting to come apart.

Note: Coconut oil can be used in place of the lime juice in this. I actually prefer it with the coconut oil for even more of that tropical, coconut flavor and healthy fats.

Enjoy!!!

Vegan Stuffed Peppers

· 2 Comments

These vegan stuffed peppers is packed with protein and fiber, and you won't miss the meat at all. Fantastic as is, or topped with a bit of vegan mozzarella, either way these peppers will fill you up and having you reach for seconds. They can be a bit of work, but you can cut down the time by using leftover rice and canned lentils.

 

Vegan Stuffed Peppers

Vegan Stuffed Peppers

A classic dish made vegan! These stuffed peppers have an artful presentation, making them perfect for entertaining or date night.
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Prep Time 20 minutes
Total Time 1 hour 10 minutes
Servings 4 stuffed peppers

Ingredients
 

  • 2 cups lentils canned, rinsed and drained. Or dry beans that have been prepared according to packaging directions.
  • 1 cup rice cooked. Any rice will do, but I prefer a blend of Texmati white, brown, wild, and red cooked in vegetable stock
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tablespoon basil chopped
  • ½ teaspoon dried oregano
  • 4 green bell peppers blanched
  • ½ tsp fennel seed crushed
  • 1 tablespoon olive oil
  • 24 oz marinara sauce
  • salt and pepper to taste
  • vegan mozzarella shreds (optional)

Instructions
 

  • Preheat your oven to 350°F.
  • Heat the oil in a large oven proof dutch oven or pot over medium low heat.
  • Add the mushrooms and onions, and cook until onions are soft and mushrooms have browned.
  • Add the garlic and cook for about two to three minutes more. Remove from heat.
  • In a large bowl, add your lentils, rice, and mushroom mixture. To that add your basil, oregano, fennel, and half the jar of marinara. Stir and combine well. Season to taste with salt and pepper.
  • In the pot you used to cook the onions and mushrooms, spread a thin layer of the marinara sauce on the bottom of the pan
  • Fill each pepper with your lentil mixture, then place into your pot. Top each pepper with a scoop of marinara and a pinch or two of vegan mozzarella if you’d like. Put the lid on the pot, and bake in your preheated oven for ½ hour.
  • Remove the lid from the pot, and cook for about 10 more minutes. Remove from the oven, let cool ten minutes, then serve!

Nutrition

Calories: 618kcalCarbohydrates: 113gProtein: 32gFat: 5gSaturated Fat: 1gSodium: 905mgPotassium: 1781mgFiber: 35gSugar: 13gVitamin A: 1297IUVitamin C: 115mgCalcium: 116mgIron: 10mg
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

Poached Eggs w/Tomato, Avocado & Basil

· 7 Comments

This is so simple, yet the combination is fantastic. Try drizzling it with a bit of high quality oil or sprinkling with a pinch of Himalayan sea salt. It's great with a crusty baguette for breakfast or a light dinner.

Poached Eggs with Tomatoes, Avocado & Basil

2 eggs
2 thick slices of fresh tomatoes (heirlooms are my favorite)
half of an avocado, sliced
2 or 3 leaves of basil, chopped
salt and pepper to taste

Poach your eggs via your preferred poaching method. Not sure how to poach? Pick up a poaching pan, or follow these instructions. Lay your tomato slices on a plate. Top with basil, avocado slices, then eggs. Season with salt and freshly ground pepper, and drizzle with oil if you'd like. Dig in and enjoy!

Dairy & Egg Free Oatmeal Raisin Cookies

· Leave a Comment

I like these cookies because they contain little sugar, no oil, and my toddler LOVES them!

Dairy & Egg Free Oatmeal Raisin Cookies

makes 24 cookies

1 cup whole wheat flour
1 cup rolled oats
¼ cup brown sugar
1 tablespoon  cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 banana, mashed
½ cup unsweetened applesauce
2 tablespoons apple juice (more if needed)
½ cup raisins
1 teaspoon vanilla extract

Preheat your oven to 350°F. Mix the first 7 ingredients in a large bowl with a fork. In a separate bowl, mix the remaining ingredients except for the raisins. Add the wet ingredients to the dry, mix well, and add more apple juice if the mixture looks too dry.  Mix well. Fold in the raisins. Drop small spoonfuls on greased cookie sheet, and pat with a spoon to form the cookies into a nicely shaped circle. Bake for about 13 minutes, until cooked through and lightly browned. Let them cool on the sheet for 10 minutes before moving to a wire rack. Enjoy!

Dairy & Egg Free Oatmeal Raisin Cookies

 

Eggplant Sandwiches with Avocado & Tomato

· 4 Comments

I'm trying to ease my family into a more plant based diet, and these eggplant sandwiches make it a delicious transition. Eggplant is a vegetable that I gravitate towards often, but my husband isn't a fan. I was trying to come up with an inventive way for all of us to enjoy it, and came up with this delicious recipe. The result was surprisingly satisfying, fresh as could be, and it earned me "that was tasty and interesting" from the Mr. (much better than the usual response, AND his plate was left clean).

vegan eggplant sandwiches with avocado

Side Options

I like to serve these eggplant sandwiches with a side of pasta and a small side salad. The men in my house like to top the eggplant with a touch of the marinara from the pasta, but I enjoy it as-is. It's also great served on a warm ciabatta roll for a vegetarian sandwich. I usually enjoy mine with just a side salad to keep things lower carb.

vegan eggplant avocado

Leftovers

You can easily double this recipe if you're meal prepping or would like leftovers for lunch the next day. If you're going to be saving this to eat at a later date you'll want to store this unassembled. Store your eggplant in a separate container, and if you'd like to reheat it so it's crispy I'd recommend doing it in the oven or air fryer on 325°F for 5-7 minutes (or until heated through). When you're ready to eat it you can heat up your eggplant, smear it with your pesto during the last two or three minutes of cooking, then top with the tomatoes and freshly sliced avocado.

You may also like my Tomato Avocado Salad or Poached Eggs with Tomato and Avocado

vegan eggplant sandwiches with avocado

Eggplant Sandwiches with Avocado & Tomato

A great low carb alternative to avocado toast, and full of fresh veggies! Creamy avocado and fresh, juicy tomato are nestled between crispy, oven baked slices of eggplant smothered in a vegan pesto.
5 from 1 vote
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Prep Time 10 minutes
Total Time 35 minutes
Servings 4

Ingredients
 

  • 1 large eggplant peeled and thinly sliced lengthwise
  • 2 avocados thinly sliced
  • 2 tomatoes
  • ¾ cup breadcrumbs dairy-free, gluten-free if needed
  • 2 eggs lightly beaten
  • ½ all purpose flour
  • salt and pepper to taste

For the pesto:

  • 1 cup basil chopped
  • 1 clove garlic
  • 3 tablespoon olive oil good quality
  • ½ teaspoon nutritional yeast
  • 2 tbsp pine nuts optional
  • Juice of ½ lemon
  • salt & pepper to taste

Instructions
 

  • Preheat your oven to 425°F and spray a large cookie sheet with nonstick spray. 
  • Place the flour, eggs, and breadcrumbs on three separate dishes good for dredging your eggplant. Dip the eggplant first in the flour, then in the egg, then in the breadcrumbs, covering all sides. Place on a cookie sheet in a single layer.
  • When all of the eggplant slices are coated, pop them in the oven and bake for about 20 minutes or until golden, flipping halfway through.
  • While your eggplant is cooking, put all of the ingredients for your pesto (except the salt and pepper) into a food processor and blend well. Give it a taste before seasoning with salt and pepper, because the nutritional yeast can be on the salty side. It should end up looking something like this:
    Dairy Free Basil Pesto on Eggplant
  • When your eggplant is done cooking, lay one piece on a plate. Smother a bit of pesto on top of the eggplant, then layer with sliced tomatoes, then avocados.
    Eggplant Topped with Pesto, Tomato, and Avocado
  • Top with a grind or two of freshly ground pepper, then top with another slice of eggplant. Serve it with a nice side of mixed field greens or a salad.
    low carb avocado toast with eggplant

Nutrition

Calories: 442kcalCarbohydrates: 34gProtein: 10gFat: 32gSaturated Fat: 5gCholesterol: 82mgSodium: 193mgPotassium: 1013mgFiber: 12gSugar: 8gVitamin A: 1121IUVitamin C: 22mgCalcium: 89mgIron: 3mg
Tried this recipe?Let me know how it was!

Dairy Free Blondie Cookie Bars

· 9 Comments

Dairy Free Blondies

Dairy free blondie cookie bars are pretty popular in my house because my little guy doesn't like chocolate (which rules out brownies). I love this recipe because it only takes minutes to make, there's no rolling, cutting, shaping, or scooping of dough required, and I usually have all the ingredients on hand. The final result is a moist, crumbly, deliciously sweet cookie bar that the whole family goes crazy for.

The recipe for these blondies can be easily adapted to suit your dietary needs, and they happen to be vegan. I've used both peanut butter and Sunbutter with delicious results. Any nut or seed butter with texture similar to peanut butter should work, so feel free use what you like. These have also been tested with almond, coconut, rice, and sunflower milk, and all worked perfectly. Coconut sugar can also be used to substitute for the brown sugar.

Dairy Free Nut Free Blondies

For stir in options, I like dairy free chocolate chips, chocolate chunks, or candies like No-No's. Other delicious options are mini marshmallows, peanut butter chips, sprinkles, nuts, or candy corn at Halloween. 

It should be noted that these blondies are best when allowed to cool completely, preferably overnight. Letting them sit overnight allows them to set, and results in a moist blondie. Of course, they are delicious straight out of the oven, but they tend to fall apart easier when not left to cool. 

These are fantastic as-is, and are especially heavenly when warmed up and topped with some homemade banana ice cream!

Dairy Free Blondies

Dairy Free Blondie Cookie Bars

A deliciously sweet blondie recipe that's moist, crumbly, and simple to prepare.
5 from 4 votes
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Prep Time 5 minutes
Total Time 30 minutes
Servings 9

Ingredients
 

  • ¾ cup Sunbutter peanut butter or any other nut butter also works perfect
  • ⅓ cup vegetable oil canola oil also works
  • 1 cup brown sugar
  • ¼ cup non-dairy milk I've had great results with almond
  • 2 teaspoons vanilla extract
  • 1 cup all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup chocolate chips or chunks, or dairy-free candy of choice.

Instructions
 

  • Preheat oven to 350 F. Lightly grease (or spray with cooking spray) an 8×8 baking dish.
  • In a mixing bowl, mix together Sunbutter, oil and sugar, then add the milk and vanilla. .
  • Stir in the flour, baking powder, and salt, then gently fold in the chocolate chunks.
  • Spread the dough evenly in the baking pan and press it into place
  • Bake for 22 to 25 minutes. The edges should start to lightly brown, and the center should feel semi-firm. Let cool completely before slicing.

Nutrition

Calories: 341kcalCarbohydrates: 41gProtein: 6gFat: 19gSaturated Fat: 8gSodium: 161mgPotassium: 63mgFiber: 1gSugar: 24gVitamin A: 11IUVitamin C: 1mgCalcium: 62mgIron: 2mg
Tried this recipe?Let me know how it was!

dairy free nut free blondie
Vegan Blondies

Over 65 Dairy Free Salad Dressings You'll Love

· 9 Comments

It used to be a challenge to find dairy-free salad dressings like ranch and caesar, but thankfully there are plenty of amazing options available now. This list contains just some of the dressings out there that are dairy-free, many of them vegan.

Dairy-Free Green Goddess Dressing
milk free mom on instagram

Note: Always read packaging labels for ingredient information before consuming. Companies are always changing their products and ingredients, so please check the label to confirm that the product is appropriate for your dietary needs.

Dairy-Free Ranch Dressing

dairy free salad dressing

Dairy-Free Italian Dressing

Dairy-Free Caesar Dressing

 

Other Dairy-Free Dressings

Did you try any of these dairy free salad dressings?

Please let me know how they turned out for you! Leave a comment below.

Have a favorite that didn't make the list? Feel free to mention it in the comments!

ultimate guide to dairy free salad dressings

Dairy Free Ice Cream Made with Bananas

· 6 Comments

Dairy Free Banana Sunbutter Ice Cream
(this photo:banana & sunbutter (or peanut butter) ice cream)

By now most of you have probably seen the banana ice cream craze somewhere; Pinterest, Facebook, Dr. Oz. It's everywhere these days, and with good reason. It's FABULOUS! Not only is it super simple to prepare, but it's also delicious, healthy, AND dairy free! Easy homemade dairy free ice cream, AND it's good for you?!?!? Who knew!

How to make Dairy Free Banana Ice Cream

The base of any dairy free banana ice cream is quite simply just bananas.

Cut your bananas into ½ inch slices and freeze on a parchment lined cookie sheet until frozen. Pop the slices into the food processor and blend until creamy. Keep an eye on it, because if you blend it too much it will pass that creamy/still cold phase and become more like pudding. If this does happen, you can always pop it back in the freezer and have at it later.

Next, you can stir in some flavor and toppings...

What goes better with bananas than Sunbutter? (peanut butter is amazing if you don't have a peanut allergy to worry about.) Drop a tablespoon in with your bananas, give it a whirl, and boy are you in for a treat! Top with some freshly sliced bananas and dairy free chocolate sauce or chips for a serious party in your mouth.

Dairy Free Banana Blueberry Ice Cream

Looking for something on the fruity side? Try mixing in a handful of blueberries (shown above) or strawberries (shown below).

Dairy Free Banana Strawberry Ice Cream

The texture is so creamy, unsuspecting tasters will never guess that it's just a banana that's been frozen and blended. It's a fantastic ice cream alternative that you can feel good about feeding to your family. Got a little one starting solids? This is a great treat to let them try on those hot summer days. Just be sure to let it warm up a bit so you don't give him a brain freeze!

And now my favorite flavor...

Dairy Free Maple Walnut Ice Cream

Maple Walnut Dairy Free Ice Cream

Mix in a tablespoon or so of REAL maple syrup (not that fake junk made out of brown rice syrup), and a handful of chopped walnuts. Top with a drizzle of syrup and a few more nuts, and you have a seriously delicious bowl of goodness.

The possibilities are really endless with this recipe. Try a few crushed Newman-O's for a cookies 'n cream flavor. Maybe a bit of coffee extract, or a shot of amaretto for the grown-ups. The list goes on.

Something to note: I've had great luck freezing this in a freezer safe, airtight container. Just be sure to leave it out on the counter for a few minutes to give it a chance to soften and get back to that creamy texture.

Have you experimented with banana ice cream? What are your favorite flavors?

Meatless Chili with Black Beans, Sweet Potato, and Quinoa

· 189 Comments

This meatless chili is the perfect weeknight meal when you want something easy but comforting. There's only a little prep work and one pot required, so cleanup is a breeze. We're using simple, nourishing food ingredients here like black beans, quinoa, and sweet potato, without meat substitutes. The result is a delicious chili that's mildly spiced and a bit smoky, with just a touch of sweetness from the sweet potato. Even meat eaters love this one!

meatless chili with quinoa sweet potato and black beans

I created this recipe back in 2012 and so many of you have made it and told me you love it. If you like this recipe and want to try another whole foods vegan option, try my Vegan Shepherd's Pie!

If you're entertaining, this is a great vegetarian option to offer guests. It can be made in advance and reheated, which makes it great for meal prep and packing in lunchboxes.

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Ingredients For Meatless Chili

This recipe uses mostly whole-food ingredients without any meat substitutes. Nutritious foods like quinoa, sweet potatoes, and black beans provide protein, fiber, healthy carbohydrates, and vitamins without any additives that you'll find in ultraprocessed food products. Here's what we'll be using:

  • black beans
  • sweet potato
  • quinoa
  • tomato paste
  • vegetable stock
  • onion and garlic
  • chili powder, cumin, and oregano
  • olive or avocado oil
  • salt and pepper

ingredients for meatless chili

How To Make This Meatless Chili

Making this chili involves just a little chopping and only one pot to clean. You'll lightly sauté the onions, soften your potatoes with the beans in stock, then cook the quinoa for about 30 minutes. Garnish and that's it!

cooking onions

Step 1: Sauté the onions in oil over medium-low heat then add garlic.

cooking tomato paste and spices

Step 2. Cook the tomato paste and spices for 2 minutes.

add the beans stock and potatoes

Step 3: Stir in the beans, stock, and potatoes and cook for 5 minutes. Then, season with salt and pepper.

cooked quinoa in meatless chili

Step 4: Add the quinoa and cook for 30 minutes until potatoes and quinoa are cooked.

I like to garnish the chili with freshly diced avocado, chopped cilantro, and some crushed tortilla chips. A squeeze from a lime wedge can be nice too, to add some bright citrus flavor.

Tip: You may need to reduce the heat in step 2 to avoid burning your tomato paste, depending on your stove. If the paste sticks to the pan or starts to darken, slide the pot off the heat and stir continuously.

Substitutions and Variations

I (and readers) have been making this recipe for over 12 years at the time of this writing. Here are some substitutions and variations that we've enjoyed over the years:

  • Make it spicy - If you like heat, try adding a jalapeno in step 1 below and cook with the onions
  • Add in some corn - A cup or so of fresh or frozen corn can be added during step 4
  • Substitute kidney beans - kidney beans can be substituted for the black beans
  • Roll it in a tortilla or serve it in tacos - This is great as-is but also works great in tacos, burritos, and enchiladas.
meatless chili made without meat substitutes

Tools I Used For This Recipe

You won't need any fancy equipment to make this meatless chili. A knife, a cutting board, and a large pot are all that you'll need.

I've used our All-Clad cookware for over 15 years and it still works like new. I use the 8-quart stock pot for this recipe, so there's lots of surface area and plenty of depth to stir the chili.

For preparation, I use my Cutco chef knife and Virginia Boys black walnut cutting board to cut the onion. You'll also need a fine mesh sieve if your quinoa isn't pre-rinsed.

Storing Leftover Meatless Chili

Chili is always better the longer it sits, and this chili will keep in your refrigerator for four days. You can reheat it in the microwave or on the stove over low heat.

To freeze this meatless chili, allow it to cool to room temperature then pack it in an airtight freezer-safe container. I recommend freezing for up to 2 months. Thaw it overnight in the refrigerator then reheat it in the microwave or over the stove. The cooking time will vary depending on the serving size you're reheating. For the microwave, I recommend cooking in 1-minute increments until hot throughout. Stovetop reheating will take about 5 minutes over low heat, stirring frequently. If it seems a bit dry, try stirring in a splash of stock.

My Top Tip For Making This Chili

Check to see if your quinoa has been pre-rinsed. If there is no mention of this on the package, I recommend rinsing your quinoa in cold water through a fine mesh sieve for about two minutes. This will remove the natural coating on quinoa called saponins, which can cause quinoa to taste bitter to some people.

meatless chili garnished with lime

Is meatless chili healthy?

Healthy means something different to everyone, since our bodies are unique and have different requirements. However, this chili is full of fiber, vitamins, protein, and iron from real plant foods without using ultra-processed meat substitutes. If you're watching your sodium intake, you can decrease the sodium in this recipe by using low-sodium tomato paste and stock.

Other Recipes To Try

Looking for more meatless recipes? Try these:

What To Serve With Meatless Chili

Here are some ideas to serve with the chili:

meatless chili with sweet potato quinoa and black beans

Vegan Quinoa and Sweet Potato Chili

A delicious vegan dish that even the meat eaters will love! This is most popular recipe by far, and for good reason. It's filling comfort food with tons of protein and fiber, and none of the guilt.
4.81 from 26 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 50 minutes
Servings 6

Ingredients
 

  • 29 oz canned black beans rinsed and drained
  • 6 oz tomato paste
  • 32 oz vegetable stock
  • 1 onion peeled and diced
  • 5 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 tbsp cumin
  • 1 teaspoon oregano
  • 1 tbsp olive oil
  • 1 sweet potato peeled and cut into bite sized chunks
  • 1 cup quinoa
  • salt and pepper to taste
  • avocado, cilantro, and crushed tortilla chips for garnish optional

Instructions
 

  • Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). 
  • Add the garlic, and cook for about 2 minutes.
  • Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly.
  • Add the beans, stock, and potatoes, and season with salt and pepper .
  • Cook for about 5 minutes, then add the quinoa.
  • Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. 
  • Top with avocado and chopped cilantro if using.

Video

Nutrition

Calories: 332kcalCarbohydrates: 60gProtein: 15gFat: 5gSaturated Fat: 1gSodium: 701mgPotassium: 1077mgFiber: 15gSugar: 7gVitamin A: 6506IUVitamin C: 13mgCalcium: 111mgIron: 6mg
Keyword chili, dairy free, gluten free
Tried this recipe?Let me know how it was!

10 Dairy Free Cookies Your Kids Will Love

· 3 Comments

No time to bake? No problem! These dairy-free cookies aren't just tasty, convenient treats, they're also safe for anyone on a dairy-free diet. If you're avoiding other allergens like wheat, you'll find some options in this list, too.

  1. Wheat and Dairy Free Newman-O's  -  An organic, healthier alternative to Oreos, these cookies are wheat and dairy-free. They're a big hit in our house, and our toddler especially likes licking the dairy-free creme out of the middle (who doesn't?!).
  2. Mary's Gone Crackers - Made with whole food ingredients and low glycemic sweeteners, these cookies are loaded with chocolatey goodness without the milk. They're manufactured in a dedicated gluten, dairy, and nut-free facility right here in the USA, and the best part is they're infused with love (or so they claim)!
  3. Enjoy Life Foods -  We're huge fans of all of this brand's products, but the cookies are especially tasty. Free of the 8 most common food allergens (including dairy), and made in a dedicated facility with no artificial ingredients, these cookies will become a staple in your dairy-free pantry. Flavors range from chocolate chip to snickerdoodle, to lemon. Yum!
  4. Lucy's Gluten-Free Vegan Cookies - Cookies made without gluten, dairy, eggs, or potential cross-contact with peanuts or tree nuts. They're also non-GMO and made with naturally sourced ingredients.
  5. Sweet Loren's cookie dough - This is premade, refrigerated cookie dough that you bake at home, and it's gluten-free, dairy-free, and nut-free. There are over 10 flavors to choose from, they're easy to make, and they're perfect if you don't want to bake from scratch but want warm, fresh-out-of-the-oven cookies!
  6. Kinnikinnik Foods - Known for their popularity with gluten-free eaters, most Kinnikinnik products are also dairy-free. They offer a variety of dairy-free cookies, but the animal cookies are a personal favorite for our dairy-free toddler.
  7. Home Free Treats - With a motto like "Treats You Can Trust", these cookies are a dairy-free dream. Home Free Treats are made in a dedicated facility and offer a variety of flavors, sizes, and package options.
  8. Siete Foods - Siete is one of my favorite food brands and all of their cookies are grain-free, gluten-free, dairy-free, vegan, and non-GMO. I love all of the flavors, but the Fresas Con Crema is my personal favorite. 
  9. Simple Mills - This is another favorite brand of mine because their products are made with simple, real ingredients. At the time of this writing, all of their cookies are dairy-free. But, they do make a few products with milk so be sure to check the label before purchasing.
  10. Divvies - Dedicated to providing allergy-friendly treats for kids, these cookies are made sans dairy, nuts, or eggs without sacrificing flavor. There are currently six fantastic flavors available for delivery right to your door, along with a monthly delivery program! How's that for convenience?!?!

What are some of your favorite dairy-free cookies? Feel free to share in the comments below!

Raspberry Lemonade Mojito

· 2 Comments

I am addicted to this cocktail. It's sweet, sour, minty, and refreshing all at once. Perfect for those warm summer days, this pretty little concoction is just the drink to mix up in your pitcher and serve at your upcoming barbecues. Trust me, your guests will be glad that you did!

For a non-alcoholic version, omit the rum and add more seltzer.

Raspberry Lemonade Mojito - serves one

Fresh mint sprigs
fresh raspberries
half of a lemon
3 oz Bacardi Razz rum
raspberry lime seltzer water
2 or 3 splashes of raspberry simple syrup (recipe below)

In a shaker, muddle 4 or 5 mint leaves without breaking them, just until they become fragrant. Fill the shaker with ice, and add the juice from the half lemon, 2 splashes of raspberry syrup, 3 oz of the rum, and a couple fresh raspberries. Give the mixture a good dozen shakes, and pour into a tall glass. Top with seltzer, a splash of raspberry syrup, fresh raspberries and a sprig of mint. Kick back, relax, and sip away!

Raspberry Simple Syrup - makes approximately 2 ½ cups syrup

2 cups water
2 cups sugar
2 cups fresh raspberries

In a small saucer, combine the water, sugar, and raspberries. Bring to a boil, stirring occasionally. Reduce heat and cook until the raspberries break down and the sugar is dissolved. Let mixture cool. Once cooled, strain the syrup through a finely meshed sieve into a storage container. The final syrup should be a bright pink and free of seeds.

Dairy Free Strawberry Banana Smoothie

· 3 Comments

Craving something sweet? Try out this strawberry banana smoothie! It's creamy, sweet, and dairy free!

1 cup So Delicious vanilla coconut milk
1 large banana
4 or 5 large hulled strawberries
¾ cup crushed ice

Add all of your ingredients to the blender and blend until smooth. That's it! Delicious sweetness for you to enjoy. Cheers!

Mushroom & Onion Dairy Free Frittata

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I know what some of you are thinking:  A frittata without cheese? And the answer is YES! Frittatas are just as good without the cheese if you add enough flavors with your vegetables and spices. This frittata is so easy and flavorful, you'll never miss the cheese  (of course, you can always add a few sprinkles of your favorite dairy free cheese if you'd like).

2 large eggs
½ cup chopped mushrooms
half of a small onion, thinly sliced
salt and pepper for seasoning
¼ cup Daiya shreds (optional)

Preheat your broiler. Spray an oven proof 8 inch skillet with nonstick cooking spray, and heat over medium low heat. Add your mushrooms and onions, and cook until the onions are very soft and starting to brown (add a dab of dairy free butter or olive oil if the mixture is too dry in the pan). Season with salt and pepper. In a small bowl beat your eggs with a bit of salt and pepper, and add to your skillet. Allow the bottom to set, and place under the broiler. Broil for about 3 minutes, or until the top is cooked and starts to brown. Let cool for a few minutes and enjoy!

This dairy free frittata serves one, and is great for breakfast, brunch, or anytime!

Homemade Lemon Sugar Lip Scrub

· 4 Comments

Happy Friday, Mamas! It's been a busy week with the holiday coming up, and we could all use a few minutes to ourselves.

This week's Take-5 was inspired during my morning routine. We all spend countless hours taking care of our hair, skin, kids, significant others, nails, etc. When was the last time you took care of your lips? Lips are such an important part of our faces, yet they often go neglected. Let's face it, no one's spouse rushes home to kiss our dry, cracked lips. This homemade lemon sugar lip scrub takes only minutes to whip up, and in no time at all you'll be on your way to soft, kissable lips. Not to mention it's extremely economical, and you won't be smothering chemicals all over your kissers. So pucker up ladies, and try not to eat it. 🙂

1 teaspoon freshly squeezed lemon juice
1 ½ teaspoon coconut oil
2 teaspoon granulated sugar (approximate)
small storage container of your choice (you can get these at your local drug store, or on Etsy)

In a small bowl, add your lemon juice and coconut oil. Stir in your sugar, a bit at a time to form a thick paste. You should be able to really feel the sugar granules. Add more sugar if needed. You want it to have this consistency:

Mixing Lemon Lip Scrub

Once it's well mixed, you can transfer your scrub to your storage container. It will keep for about one week in the fridge.

To Use:

Apply a small amount to your lips, and scrub in circular motion. You can also use a small toothbrush for extra exfoliation. Rinse with warm water, and apply your favorite balm or gloss.

Applesauce Oatmeal Muffins

· 3 Comments

Who doesn't love a muffin? Especially a healthy, dairy free one, that doesn't taste like it! These applesauce oatmeal muffins are the perfect addition to your breakfast, or even just as a snack. They're  moist, sweet, and loaded with slow releasing carbohydrates, keeping you full for a bit longer. They're toddler approved (mine gobbled two in one sitting), and you know what a lower calorie muffin means for mom; saved calories for wine later! 🙂

Makes 12 muffins

1-½ cups old fashioned Oats
1 cup all-purpose flour
¼ cup whole wheat flour
1 teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon ground cinnamon
1 ¼ cup unsweetened applesauce
½ cup vanilla hemp milk (you can use any dairy free milk, but hemp is my favorite for baking)
½ cup firmly packed brown sugar
1 egg white, lightly beaten
½ cup raisins (optional)

For sprinkling on the top:
1 teaspoon brown sugar
1 teaspoon cinnamon

Preheat your oven to 400°F. Line your baking tin with muffin liners or spray with nonstick cooking spray.
In a large bowl, combine your oats, flour, baking powder, baking soda, and cinnamon. Combine the mixture well. In a separate,  medium sized bowl, combine the applesauce, brown sugar, egg white, and milk. Blend this all together well. Add this mixture to the dry ingredients, and mix well with the fork. DO NOT OVERMIX, or your muffins will be tough.

In a small bowl, combine the brown sugar and the cinnamon. Set aside.

Spoon your mixture into your cups, filling almost to the top. Sprinkle with your topping mixture, and bake for about 20 minutes. Muffins should be a deep brown on the top and a tester should come out of the middle clean. Cool on a wire rack for a few minutes, and enjoy warm.

If you're enjoying them later, just pop them in the oven for 10 seconds before enjoying!

Homemade Chinese Chicken Fingers

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Although I try to eat as healthy as possible, occasionally I crave a delicious deep fried Chinese chicken finger. I decided to give these a try at home, and boy am I sorry. These puppies are amazing and EXTREMELY addicting. Did I also mention that they're just a little too easy to prepare? Dip 'em in some store bought duck sauce (we loved China Pride's sauce) and be ready to fall in love.

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1 cup beer
  • 1 lb chicken tenders, sliced in half
  • vegetable oil for frying

In a large bowl, mix together the flour, cornstarch, baking powder, and salt. In a separate bowl, combine the egg and beer, then mix it into the flour mixture. Season your chicken with salt and pepper and lightly flour. Heat your oil to about 375°F.

Dip each strip of chicken into the batter, coating evenly and letting excess drip off. Add to your oil, being sure not to overcrowd the pan (it will lower the temp of your oil). Fry about 4 or 5 minutes per side, until golden and cooked through. Let drain on paper towel lined plate. Serve with your favorite dipping sauce and spicy mustard, and try no to eat them all in one sitting!

Blueberry Lemon Muffins

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Spring is right around the corner, and when I think Spring I think lemon. Lemonade, lemon pudding, lemon sorbet...I love lemon. I love lemon even more when paired with blueberries, and a blueberry lemon muffin is heavenly in my book. This muffin is moist, flavorful, and carries that fresh lemon flavor that just sings Spring to your taste buds.

Makes 12 muffins

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
⅛ teaspoon salt
½ cup unsweetened applesauce
1 egg
⅔ cup sugar
zest of 1 large lemon
1 cup of vanilla hemp milk (I like hemp milk because of it's creamy texture, but any milk substitute will work here)
1 cup blueberries (fresh or frozen will work.)

Preheat your oven to 375°F,  and line your muffin tin with cupcake liners. Whisk together the applesauce, egg, sugar, milk, and zest in a large bowl. Set aside. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Stir to combine, and add a little at a time to the milk mixture. Mix well and stir out as many lumps as possible. Gently fold in your blueberries, and scoop spoonfuls into muffin tin  (filling each cup about ⅔ full).  Bake for 15-20 minutes, or until toothpick inserted into middle of muffin comes out clean. Cool muffins in tin on wire rack for 10 minutes, then remove them from the tin and allow to cool completely on the rack.

For even more lemony zing, whisk together ½ cup of powdered sugar, 2 teaspoons lemon juice, and 1 teaspoon lemon zest. Drizzle over muffins.

Blueberry Lemon Muffins

French Toast Casserole ~ Milk Free Recipe

· 1 Comment

Finally getting to add this recipe way past when I originally planned. If you are a fan on the Milk Free Kids facebook page, then I'm sure you've seen the photos of this scrumptious French toast casserole.

It was crunchy on top, and ooey-gooey in the middle. My family described it as a cross between regular French toast and bread pudding. This is definitely a meal for a group. There were 8 of us here and we all had two servings and there was still ½ a pan left over.

It was relatively easy to make. I looked at a ton of recipes and then decided to just wing it. Almond milk is the milk replacement of choice because it's nice and thick. If you can't use almond milk, then a few cans of coconut milk (the thick kind from the international foods section) would be a great choice too.

Here's my recipe, you need to do this over night. Even start in the morning of the day before if you plan to dry out the bread.

Casserole:
1 loaf of milk free Texas Toast bread or an unsliced Italian loaf (all the Italian ones I've found are milk free)
8 eggs
Vanilla Almond Milk, or plain Almond Milk and Vanilla
¼ C Cinnamon
¼ C Dark Brown Sugar

Topping:
½ C Chopped Pecans
½ C Dark Brown Sugar
Cinnamon
Maple Syrup
4 tablespoons of milk free margarine, we used Earth Balance

Cube up the bread into 1" or so cubes. Let sit out for a few hours to dry if you'd like (if you are doing this the morning before). I do recommend this as it will help the bread absorb the mixture, but it's not detrimental. Lay it out in a 13x9x2" greased pan.

In a large bowl, scramble 8 eggs. Add 2 cups vanilla almond milk, (or plain almond milk and a tablespoon of vanilla), ¼ cup cinnamon, and ¼ cup dark brown sugar. (do this step and the next in the evening, before bed)

Pour egg mixture over bread cubes and make sure they are well coated. I recommend lifting up the top layers a little, pouring onto the bottom, replacing the top and pouring onto the top. Once the egg mixture is in, you don't want to try to move the bread or mix it, or else it will fall apart.

Cover and place in the fridge over night. I suppose 4 hours would be enough, but you can definitely let it soak for 12-16 hours.

Right before cooking, pre-heat oven to 350. Mix ½ cup chopped pecans, ½ cup or so of dark brown sugar, tablespoon of cinnamon, a dribble of real maple syrup, and 4-6 tablespoons of margarine. Use your fingers to really mash it together, then crumble it over the top of the casserole.

Bake for about 40 minutes (cover for first 20 minutes with tin foil). Make sure internal temp is 165 or greater, or check doneness by cutting into the center and looking at the bread.

Serve warm with maple syrup and bacon. Lots of bacon!!

Simple Strawberry Salad

· 1 Comment

This makes one very large entree salad, or two smaller salads. Also delicious topped with grilled chicken if you're a meat eater!

2 cups fresh romaine lettuce, rinsed, dried, and chopped
1 cup sliced english hothouse cucumber
4 or five fresh strawberries, rinsed and sliced
1 clementine, cut into bite sized chunks (any type of orange will really work here)
chopped raw cashews for garnish
Newman's Own Poppyseed Dressing (it's dairy free and delicious!)

Fill a large bowl with lettuce. Top with cucumbers, strawberries and oranges and cashews. Drizzle with dressing and toss. Enjoy!

Dairy Free Fish Tacos

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I went with a very simple recipe for fish tacos this time around, wanting to focus on the flavor of the fish. It was a nice change from my usual version, which usually consists of a pretty involved mango salsa and dairy free white sauce. It was the perfect solution to my fish taco craving, and the beer batter is amazing! You can also top the fish with fresh lettuce, tomato, salsa of your choice, and a little red onion. This is a great way to stretch your fish portions out, giving you more bang for your buck.

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1 cup beer
  • 1 lb cod loin, cut into 1 ½ inch chunks (I went with a long, thin strip for testing purposes, but prefer chunks much more)
  • 1 quart vegetable oil
  • half head of cabbage, shredded (I used green because I had it on hand, but I suggest red for color)
  • 2 avocados
  • fresh cilantro
  • 2 limes
  • salt and pepper to taste
  • 8 corn tortillas (warmed per package instructions. I microwaved ours for about a minute and a half)

In a large bowl, mix together the flour, cornstarch, baking powder, and salt. In a separate bowl, combine the egg and beer, then mix it into the flour mixture. Lightly flour your fish, and heat your oil to about 375°F.

While your oil is heating, mash your avocados in a medium bowl, and add the juice of half of a lime. Finely chop some cilantro to your taste (I'm a big fan, so I used about ¼ cup), and add to avocado. Salt and pepper the mixture to your taste.

Once your oil is hot, dip fish pieces into the beer batter, and fry until they're crisp and light brown (about 2-3 minutes per side). Be sure not to crowd the pan or you'll drop the temp of the oil. Once cooked drain on a plate with paper towels.

To assemble tacos, spread  a tablespoon or two of avocado mixture on tortilla, top with a few chunks of fish, and sprinkle with shredded cabbage. Squeeze a wedge of lime over all, and enjoy! Makes 8 tacos.

Dairy Free (and vegan) Peanut Butter Cups

· 1 Comment

Who doesn't love a good peanut butter cup? These mini cups are dairy free, vegan, and can easily be adapted for anyone with nut allergies. They're perfect for kids parties and holidays (Valentine's, Easter, Halloween). They're super easy to make, and the best part is that the recipe makes 3 dozen, which gives you plenty to freeze for future cravings. 🙂

For the filling:
½ cup creamy all natural peanut butter (if you're nut allergic you can substitute Sunbutter or your seed butter of choice.)
4 tablespoons Vegan butter, softened (we used Earth Balance Vegan Buttery Sticks)
½ cup confectioner's sugar

For the chocolate:
a 12 oz bag of dairy free semi sweet chocolate chips (We used Enjoy Life Foods mini chips)
½ cup all natural creamy peanut butter

Line a mini muffin tin with mini cupcake liners.

In a small bowl, mix together your ingredients for the filling. The mixture should be nice and smooth with no lumps. Set aside.

Put your chocolate chips and ½ cup peanut butter in a microwave safe bowl. Microwave the chocolate for one minute, stir, and continue to cook in one minute increments until it's melted and smooth. Be sure to stir the chocolate in between each minute of cooking.

Drop about a teaspoon of chocolate into your cupcake liners. The mixture should be about halfway up the liner, leaving room for the peanut butter and another layer of chocolate. You want the chocolate pretty evenly spread on the bottom of the cup. Top each cup with a good dollop of peanut butter, then add the final scoop of chocolate on top of that. The mixture should fill the liner to the top.

Place your pan in the fridge and let it set completely before serving (about two hours depending on your fridge temp). Store in an airtight container in the fridge or freeze. Makes 36 delicious, miniature, dairy free peanut butter cups! Nom!

Dairy Free Mini Chocolate Cake For Two (vegan)

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Dairy Free Mini Chocolate Cake for Two

I love cake. I LOVE cake. And by love, I mean that I can not be trusted alone with it. I once ate an entire chocolate cake in two days, and my sweet husband just raised his eyebrows in surprise at the empty box. Don't get me wrong, I eat a very healthy diet on most occasions, I just can't seem to control myself when cake is involved. So if you're like me and love to have your cake and eat it too, then this recipe is for you.

Just in time for Valentine's day, this recipe serves up two miniature chocolate cakes that are perfect to fulfill your cake fix but doesn't leave enough left over for you to binge. One cake will feed two people, leaving one to pop in the freezer for later indulging. I cooked mine in deep soufflé ramekins, but they'd be super cute in a heart shaped mold.

This is also a great recipe if you need a last minute treat to bring for a little one to birthday parties. You can make the cakes ahead of time and pop them in the freezer until you need them. My son's preschool always had a few of these in their freezer, so he had a safe treat to enjoy when any birthday celebrations popped up.

Dairy Free Mini Chocolate Cake for Two

Dairy Free Mini Chocolate Cake

This is such a great recipe if you have a craving for cake but don't want to overindulge. It only takes minutes to make, and is a cute little treat for Valentine's Day, anniversaries, or just because you have a craving.
5 from 1 vote
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Prep Time 5 minutes
Total Time 40 minutes
Servings 4

Ingredients
 

  • ¾ cup flour
  • ⅓ cup dairy-free cocoa powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sugar
  • ¼ cup unsweetened applesauce
  • ½ cup cold water
  • 1 teaspoon vanilla extract
  • 1 tablespoon white or apple cider vinegar

For the ganache:

  • ¾ cup dairy free semisweet chocolate chips
  • about ¼ – ½ cup canned coconut milk

Instructions
 

For the cake:

  • Preheat the oven to 350°F and grease two small souffle ramekins (or your choice of mini cake ware. They should be able to hold about 1 cup of batter, plus room for rising).
  • Sift all of the dry ingredients into a bowl, and mix with a fork. Add the wet ingredients, and mix with fork until well incorporated. Pour the mixture into your ramekins, dividing the batter in half and filling your ramekins about half way.
  • Bake for about 25 minutes, or until tester comes out center clean.
  • Let the cakes cool on a wire rack for ten minutes, then gently flip upside down and remove (you can also leave it in the ramekin if you’d like). Let the cakes cool completely before frosting.

For the ganache:

  • Melt the chocolate chips in a double boiler with about half of the coconut milk. Slowly add coconut milk to the mixture once it starts to get close to the consistency that you want it. Be careful not to let it get too thin.
  • Remove the ganache from the heat, and let the mixture cool for a few minutes before you start frosting your cake.
  • I like to poke a few holes with a toothpick into the top of my cakes before I frost it, to let some of the ganache drip into the cake.

Nutrition

Calories: 460kcalCarbohydrates: 67gProtein: 6gFat: 20gSaturated Fat: 13gCholesterol: 2mgSodium: 225mgPotassium: 399mgFiber: 6gSugar: 39gVitamin A: 17IUVitamin C: 1mgCalcium: 39mgIron: 5mg
Tried this recipe?Let me know how it was!

Did you make this Dairy Free Chocolate Cake?

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!

Dairy Free Chicken Pot Pie

· 11 Comments

A dairy free chicken pot pie recipe that's hearty, filling, delicious, and easy to make! It's full of vegetables, a flavorful gravy, and big juicy bites of chicken. And that crust? Flaky, pillowy, and just the right amount of crisp. And if you like this, give my chicken and dumplings a try.

Here's what you'll need to make your dairy free chicken pot pie:

  • onion
  • celery
  • bay leaf
  • butter substitute (see below for options)
  • all purpose flour
  • frozen mixed vegetables
  • bone broth or stock
  • chicken
  • puff pasty (options below)
  • salt and pepper

Preparing your pot pie

You'll need about an hour to prepare this pot pie, but it's absolutely worth it. You can save some time by using store-bought rotisserie chicken or use up your leftovers from a home-cooked roasted bird. It's also a great way to repurpose leftover turkey from Thanksgiving. You can take another shortcut if you'd like by skipping the bottom layer of puff pastry. See the recipe notes for instructions.

Dairy Free Butter

If you're looking for a butter substitute that's dairy free, here are some options:

Dairy Free Puff Pastry Options

dairy free chicken pot pie

Dairy Free Chicken Pot Pie

A hearty chicken pot pie recipe that's made without dairy. It's full of vegetables, juicy bites of chicken, and a flaky crust. The best part: it's simple to make!
3.75 from 27 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 1 hour 15 minutes
Servings 8

Ingredients
 

  • 1 onion peeled and diced
  • 1 celery stalk diced
  • 1 bay leaf
  • ⅓ cup dairy free butter see above for suggestions
  • ⅓ cup all purpose flour gluten-free can be used
  • 12 oz frozen mixed veggies thawed
  • 3 ¼ cup chicken bone broth stock works, too
  • 3 cups chopped cooked chicken see notes to use raw chicken breast
  • 2 sheets puff pastry thawed (see above for dairy free and gluten free options)
  • salt and pepper to taste

Instructions
 

  • Heat the oven to 400°F.
  • Unfold one pastry sheet on a lightly floured surface and roll it into a 12-inch square. Press it gently into a 2-quart round casserole dish, and trim the excess. Gently prick the pastry in your casserole dish thoroughly with a fork. Place aluminum foil onto the surface of the dough.
  • Bake the pastry for 25 minutes. Remove it from the oven and take off the aluminum foil.
  • While your pastry is baking, heat the “butter” in a 12-inch skillet over medium heat. Add the onions, bay leaf, and celery. Cook for about 7 minutes, or until the vegetables are soft. Stir occasionally.
  • Discard the bay leaf. Add the flour and stir it for 3 minutes, or until the flour is golden brown. Slowly stir in the broth and heat it to a boil. Continue cooking and stirring until the mixture thickens.
  • Season your broth and vegetables with salt and pepper to taste, then stir in the chicken and the frozen vegetables. Remove the skillet from the heat.
  • Unfold the remaining pastry sheet on a lightly floured surface and roll into another 12 inch square.
  • Spoon the chicken mixture on top of the baked pastry dough in the casserole dish. Place the second pastry sheet on top, forming and pressing the extra pastry around the edges of the dish. Cut a few 2-inch slits in the top. Place the casserole onto a baking sheet.
  • Bake for 30 minutes, or until the filling is hot and bubbling and the pastry is golden brown.

Notes

  • To make this using raw chicken breast, add the chicken to the pot when you add the broth. Cover and cook over a low simmer, stirring occasionally. Cook the chicken for about 20-30 minutes, until it's cooked through. Remove the chicken from the pot, shred it, then add it back in. Continue with the steps outlined in the recipe.
  • For a quicker version, skip the bottom sheet of puff pastry. Prepare the rest of your ingredients in a cast iron skillet, layer your puff pastry right over the top, pop it in the oven, and bake.

Nutrition

Calories: 530kcalCarbohydrates: 39gProtein: 22gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 36mgSodium: 333mgPotassium: 364mgFiber: 3gSugar: 1gVitamin A: 2180IUVitamin C: 6mgCalcium: 24mgIron: 2mg
Keyword chicken, dairy free
Tried this recipe?Let me know how it was!

Other recipes you might like:

The Best Easy Bone-in Chicken Breasts
A simple recipe for tender, delicious chicken with crispy skin and flavorful pan juices.
Check out this recipe
roasted bone in split chicken breasts
Easy Gluten Free Ramen with Chicken
An easy recipe for chicken ramen that has plenty of rich flavor and fresh ingredients. The perfect bowl of comfort food!
Check out this recipe
Easy Gluten Free Ramen
Slow Cooker Chicken with Bacon and White Beans
An easy recipe that is full of protein, flavor, and vegetables without any gluten or dairy. It's great for busy weekdays or entertaining.
Check out this recipe
slow cooker chicken dairy free

Don't forget to rate this recipe, like it, and leave a comment. I truly appreciate it!

Vegan Pancakes with Banana

· 20 Comments

This recipe for Vegan Banana Pancakes is one that I've turned to for years. It's easy to make and creates a delicious fluffy pancake full of real bananas. Leftovers can be frozen for later, so they're also great for make-ahead meal prep. If you like banana pancakes, you'll love this recipe!

vegan pancakes with banana

What I love most about this recipe is that it only requires a tablespoon of sugar and gets most of its sweetness naturally from the banana. Fruit-sweetened foods are a great way to reduce your intake of added sugar for health reasons.

The pancakes are light and fluffy without eggs and don't call for powdered egg replacements or flax. We like to top ours with fresh sliced bananas or prepare them Bananas Foster Style. And if you need more breakfast ideas without eggs, I have 25 more options for you.

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Ingredients

You only need a handful of simple ingredients to make these pancakes, and the batter comes together quickly. I've tested this with various milk substitutes and they all worked perfectly. My almond milk of choice is one that I make using Joi almond milk concentrate.

Here's a look at what you'll need (see the recipe card below for full ingredient list and instructions):

  • all-purpose flour
  • sugar
  • baking powder
  • salt
  • cinnamon
  • almond milk (or the milk of your choice)
  • banana
  • vanilla extract

Instructions

mixing ingredients for dairy free pancakes

Combine the dry ingredients in a large bowl.

masshing banana for vegan pancakes

Mash the banana with a fork and add it to your dry ingredients.

adding wet ingredients to vegan pancake batter

Add the wet ingredients to the dry, and mix just until the batter is combined.

cooking pancakes in skillet

Cook the pancakes in a skillet over medium heat, about 2 minutes per side, until lightly browned.

Storing Leftovers

Leftovers freeze beautifully, so I always make a double batch to freeze some for later. They're perfect to have on hand for busy weekdays before school, to pack in lunchboxes, or for when you're craving breakfast for dinner. To heat the pancakes from frozen, put them on a microwave-safe plate, sprinkle them with a small amount of water, and microwave for about one minute or until heated through. You can also leave them in the refrigerator overnight and pop them in the toaster for a few minutes in the morning to warm.

Tips for making these dairy free pancakes

  • The more ripe the banana is the better. This is a great chance to use up that browned banana because it'll be soft and sweet.
  • Mash the banana well. A few lumps are okay, but you want to try to get the banana mixture as smooth as possible since it provides moisture and sweetness to the pancakes.
  • Don't let your pan get too hot or the outside of the pancakes will burn and the middle won't cook through.

Other recipes to try

vegan pancakes with banana

Vegan Pancakes with Banana

You only need one bowl and a few minutes to make these delicious, fluffy pancakes. They're full of banana flavor, and are fantastic to freeze for later!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Servings 10

Ingredients
 

  • 1 cup all purpose flour
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 dash cinnamon
  • ¾ cup milk substitute I use almond milk
  • 1 banana ripe and mashed.
  • 1 teaspoon vanilla

Instructions
 

  • Heat your skillet over medium low heat.
  • Mix together the flour, sugar, baking powder, salt, and cinnamon in a large bowl with a fork.
  • In a separate bowl, mash your banana and add it your dry ingredients.
  • Combine the “milk” and vanilla and add it to your dry ingredients and banana.
  • Add the wet ingredients to the dry and combine well. Add a splash more “milk” if the batter is too thick.
  • Add about ½ tablespoon of nondairy butter or coconut oil to your skillet and let it melt.
  • Pour about ¼ cup of batter onto your heated skillet. I like to use a ladle for easy pouring and to get a nice round shape.
  • Cook over medium heat until lightly browned and bubbles begin forming on the underside. Flip and cook until the second side is browned and the pancakes are cooked through.
  • Drizzle with syrup and enjoy!

Nutrition

Calories: 71kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 117mgPotassium: 81mgFiber: 1gSugar: 3gVitamin A: 77IUVitamin C: 2mgCalcium: 57mgIron: 1mg
Tried this recipe?Let me know how it was!

Dairy, Egg, and Soy Free Chocolate Chip Cookies

· 3 Comments

I was craving something chocolate and sweet, and these cookies did a good job of satisfying me. Too good, actually. I ate the whole two dozen cookies in two and a half days. Oink oink.

⅓ cup of peanut butter (almond butter can also be used)
2 tablespoons grapeseed oil
1 cup sugar
⅓ cup almond milk
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
½ teaspoon baking soda
½ teaspoon salt
1 cup old fashioned oats
¾ cup dairy free semi-sweet chocolate chips

Preheat oven to 425 ° F. You can use a large baking sheet prepped with cooking spray, but I found these came out much better on my pizza stone. Whisk together the first five ingredients until the mixture is nice and smooth and set aside. In a separate bowl combine the flour, oats, baking soda, and salt. Add these dry ingredients to the first mixture and stir to combine. Fold in the chocolate chips. Drop the batter by large spoonfuls on to your stone or prepared baking sheet. Bake for about 8 minutes, remove and let cool ten minutes. After ten minutes transfer the cookies to a cookie rack. Or if you're like me, eat half a dozen while their still warm  🙂

Springtime Strawberry Salad

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This is a delicious salad with a bit of sweet and touch of tang. It's healthy and quick to make, too. This was the salad that finally got my son to eat greens, back when he was five. I've been making this for years and it's still a family favorite!

Serving this salad

This recipe makes four entrée sized salads, but it's great as a side dish, too. You could serve it alongside a cold veggie sandwich, a summer soup, or omit the chicken and serve it as a side during barbecue season. It's great with my marinated lemon chicken.

strawberry chicken salad

Chicken for the salad

You'll need some cooked chicken to make this salad. If you only have raw chicken on hand, you can season raw chicken breasts with salt and pepper and bake @ 450° F for about 35 mins or until cooked through. I leave the chicken fairly plain as there is plenty of flavor coming from the fruit.

strawberry chicken salad
strawberry chicken salad

Strawberry Chicken Salad

The perfect salad for spring or summer. It's full of healthy vegetables, a little bit of fruit, and lean protein. A great option to get kids to eat those veggies!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 4

Equipment

Ingredients
 

For the salad

  • 11 oz spring mix or baby spinach
  • 3 cooked boneless skinless chicken breasts cut into bite-sized pieces
  • 1 lb fresh raw snow peas rinsed and trimmed
  • 2 lb fresh strawberries hulled halved and sliced
  • 15 oz can mandarin oranges drained
  • ¼ cup sliced almonds

For the dressing

  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • ⅛ cup light agave syrup can omit if you want to keep it lower carb

Instructions
 

  • Fill a large bowl with the greens.
  • Top the greens with the remaining ingredients.
  • In a separate bowl, make the dressing. Whisk together all of the ingredients and lightly drizzle the dressing over the salad.
  • Give the salad a gentle toss. Enjoy immediately.

Notes

If you don't have cooked chicken on hand, you can season raw chicken breasts with salt and pepper and bake @ 450° F for about 35 mins.
If you'd like to make this ahead, store the salad, dressing, and fruit separately in the refrigerator. This will keep the greens from getting wet and soggy.

Nutrition

Calories: 629kcalCarbohydrates: 50gProtein: 28gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 54mgSodium: 135mgPotassium: 1289mgFiber: 11gSugar: 32gVitamin A: 3566IUVitamin C: 257mgCalcium: 156mgIron: 5mg
Keyword salad
Tried this recipe?Let me know how it was!

Dairy Free, Egg Free Chocolate Cake

· 1 Comment

Who says you can't have your cake and eat it too? This version of Crazy Cake is so good, you'll never know it's allergy friendly! Not to mention, it only takes minutes to prepare. Perfect for the busy, Milk Free Mom!...

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