I have not learned how to make my food photos pretty, so I haven’t included one. However, I do have a recipe for you!
I was flipping through a recipe magazine the other day and lamenting the lack of desserts that excluded dairy when I can across a milkshake recipe. Before I knew it, I was subbing non-dairy for the dairy stuff without a problem and it was still sounding delicious.Super easy and super delicious. If you were feeling adventurous throw a little fruit in there, or chop some nuts for the topping.
1 c Almond milk ice cream (or other dairy free sub of your choice), chocolate
1/2 c. rice milk (less or more based on your thickness preferences)
1 tsp. vanilla
1 tsp cocoa powder
1 tsp peanut butter
blend in a blender until velvety smooth. enjoy!
I apologize for the infrequent beginning to posts in the blog. Job interviews and vacation have been cropping up the past month or so. With all the crazy, came stress…and with the stress? Me reverting back to old habits.
For those of you who are just tuning in to the blog, I myself am a restricted eater. I’m lactose intolerant and soy sensitive. When I was younger my symptoms were fairly mild and I went about eating what I wanted with few diet changes. But as I have gotten older, my symptoms have worsened. This last bout of stress has convinced me to throw in the dairy towel completely.
Problem? I love cheese. Always have. It has made or broken many vows to give the dairy up. Over the past few weeks I have been exploring my dairy free cheese options with little success. Everything I could purchase in my area seemed to have a soy base, which I also cannot tolerate. I thought I wouldn’t be able to find anything. That is until I found Daiya through a vegan internet blog.
Daiya are free of dairy and more importantly, free of soy. They are available in the Midwest (I am in Ohio) at Kroger stores and Giant eagle. Daiya even has a locator on their website.
I have tried the cheddar shreds on nachos and it was a surprisingly good cheese alternative. It gets gooey and melty and does not smell or have a funky aftertaste (like another brand I recently tried). I am going to try the mozzarella tomorrow on a homemade pizza.
Two thumbs up for this product. If you are soy and dairy free, I recommend the cheddar as a good sub in chili or on nachos. I will have to cook with it soon and report back to all of you my findings.
till next time!
I have to admit, one of my favorite things to eat when I go out is curry. I have been determined to find a good easy recipe to make at home that was not going to break the budget. With some modifications, this recipe does the trick and more. I cut back on some of the sweetness by excluding the sugar adding some salt and increasing the lime juice. It worked wonders. It has such a nice balance sweet and hot. This recipes is also great because it works for all appetites, it is completely dairy free and gluten while still being full of flavor. If veggie is not your thing, you can add chicken or tofu to bulk it up.
- 2 tsp red curry paste
- 1/2 tsp curry powder
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper
- 2 Clove garlic, minced
- 1 can coconut milk
- 1/2 Cup vegetable or chicken stock
- 1 tsp salt
- Juice of one a lime
- pepper to taste
Optional: 1 tsp sugar. (I personally find the coconut milk adds enough sweetness, but if you like a sweeter curry, feel free to add it.
- 1 pk. hokkien stir fry noodles
- 1 Red pepper, diced
- 3 stalks green onion chopped
- 1/2 medium red onion, diced
*You can use any number of veggies with this, I’ve used sugar snap peas. green pepper, etc. I just happen to adore red onion. It adds a nice hotness to the dish.
It is essential to have all your mixes, vegetables and noodles prepared because once you start frying the process will go very quickly. Another quick trick, pre-chopped veggies, speeds things a long and they are often reasonably priced.
- In a small bowl mix the red curry paste, curry powder, cayenne, turmeric and garlic.
- Prepare all your vegetables ready for later.
- Heat a wok on high with 2 tbsps oil, add the curry paste mixture, and fry on a high heat for 30 seconds. The curry paste is ready when the oils float to the surface. I like to use sesame oil for frying in this, as it adds a nice nutty flavor. You may need a whisk to incorporate the pat into a smooth sauce.
- Add the coconut milk, stock, salt and stir.
- Stir in the vegetables and allow to boil for 3-4 minutes until cooked and sauce has thickened. I find that it thickens best after it boils and then is removed from the heat for a few minutes.
- Mix in the Hokkien noodles and lime juice, cook for an additional two minutes.
- Taste for flavor, and add pepper and salt if needed.
- Enjoy with you favorite bread ( recommend a good garlic naan:not pictured) for dipping.
Wow. The first blog post is always the hardest, yea?
I should start by introducing myself.
My name (though I go by many here on the ‘net) is Allison and I am a 27 year old, newly minted professional. Or trying to be. I’ve spent the past few years of my life juggling work, school, graduate assistantships, and interships in pursuit of my masters degree. What do I have to show for it?
A lot of bad food habits! Many nights of cereal, peanut butter and jelly sandwiches, you all know what I am talking about. That endless voice in your head telling you that you have no time to cook, you are too tired, too busy or just don’t know WHAT to fix. I hear you, loud and clear my friends. I have been there.
But I am here to tell you all (and my own little voice in my head), that it is possible! We can do it!
I am embarking on a new project to find and fix healthy and enjoyable, quick meals. It will not be easy some days (trust me). But it will make your life, and hopefully MY life easier when you, your significant other, or anyone else asks: WHAT’S FOR DINNER TONIGHT?