Dairy Free Recipes
- New Paleo Desserts Cookbook Hits the Spot! November 26, 2012
Here at Eat Wheat-Free, Dairy-Free & Low Sugar (and soy-free too!), I am committed to sharing with you product recommends, recipes and other high-quality fabulous food opportunities whenever possible. Today is no exception.
And today, I’ve got to tell you about a new book by the lovely Jane Barthelemy, called Paleo Desserts. It is SCRUMPTIOUS in all ways. I was blessed enough to be one of Jane’s taste testers (and I could not get enough!) as well as one of the editors who worked on preparing her manuscript for her publisher. It’s a fun read and Jane does an incredible job of making Paleo baking quite simple.
Jane will also be touring throughout Portland, so be sure to meet her and her delicious food in person as well. (See her event schedule here.)
Once you’ve tried out some of her recipes, hit me up on the blog and let me know what you think (her cupcakes are TOO DIE for!).
- Eat Wheat-Free, Dairy-Free Featured in New Thanksgiving Cookbook! November 4, 2012
Are you thinking about Thanksgiving yet?
We’ve got a sorta-kinda plan in order, but things just got a whole lot easier with this awesome cookbook – The Best Thanksgiving Recipes from the Best Bloggers. All proceeds go to Feeding America and yours truly is featured with my delicious crock pot stuffing recipe. You’re gonna love it (along with all of the great recipes featured).
Pick up your copy today!
And if you want more T-giving inspiration – check out some of my other infamous T-giving posts.
Gluten/Dairy/Soy/Refined sugar-free Pumpkin Pie (best EVER!)
Sweet Potato Casserole
Roasted Pumpkin seeds (try sprinkling cinnamon and stevia blend for a sweet treat!)
Crockpot Stuffing (as featured in The Best Thanksgiving Recipes from the Best Bloggers book)
Stay tuned for a gluten/dairy/soy-free macaroni and cheese recipe as a fun T-giving side dish!
What are your fave Thanksgiving recipes? Leave your comments below and let us know what you think of the recipes in this awesome cookbook!
- Eating My Way Through Portland – Gluten/Dairy/Soy-Free & Loving It! August 26, 2012
I love to eat (which is why I created this blog so long ago!). And living in Portland, Ore. gives me a lot of opportunities to try new foods that also fit my dietary requirements (no gluten, dairy or soy and keep refined sugar to a minimum – interferes with my intuitive abilities!). Here’s some of what I’ve been finding these days (and loving). Enjoy!
Back to Eden Bakery
This is one of my fave spots. In fact, every time I visit, I get 2-3 goodies thinking I’ll give one to my partner or eat it later in the week. That never happens, as I usually eat all of them in one sitting. This raw cheesecake was especially good, although it was so rich it was the only thing I devoured that day.
Their baked egg dishes ROCK. Light, fluffy and with goat cheese, you just can’t go wrong. Also, the staff couldn’t be nicer. They are the sweetest ever. So much so, you barely notice that you’re stuffed into a tiny table and a tiny seat and can almost eat your neighbors food by turning your head. Please get a larger restaurant Broder so I can love on your food some more.
I discovered their delicious cookies at People’s, but quickly found an excuse to visit their small bakery to sample more. I love their cookies because they add awesome ingredients like quinoa and almond flour which adds a lot of depth to the flavor. They do use agave, but I never find their goods too sweet. I love dough and their cookies are doughy yumminess. I also recommend their tarts. De-lish. Outdoor seating makes the small space manageable too!
EarthCafe Raw Cheesecake
Filled with all foods I can eat, this raw cheesecake blew my mind! It is rich, but totally delicious. I grabbed a slice at Whole Foods. And while I found the price to be somewhat appalling ($6.99), it turned out to be totally worth it. A great take-home treat for a hard day of being awesome.
Eena Kadeena Flourless Cookies
Another take-home treat, found at New Seasons – Eena Kadeena has done it again with her Chocolate Chew flourless cookies. There is brown sugar involved, but with no flour I had to give the cookies a shot. It was hard to just have one, and thank goodness they only come in packs of 7. Hold on to your cookies folks, these are my faves right now.
And, an hour and a half west of Portland…
Exists my fave gluten/dairy/meat-free dining spot – Blue Scorcher Cafe in Astoria, Ore. They still have the best gluten-free chocolate chip cookie I’ve ever tasted (they even rival mine!) and every time I visit they have another gluten/dairy-free treat that is as tasty as it is gorgeous (who knew gluten-free flour could stay together so perfectly?!). It’s so very worth the drive. Their salads and pizzas are equally incredible and I also love their soups and lavender ice tea. But mainly, I just go there for dessert.
Have a fave Portland or coast gluten/dairy/soy-free spot? Leave your comments below!
- Gluten-Free, Dairy-Free, Soy-Free, Sugar-Free Zucchini Bread July 30, 2012
My garden this year is out of control! My zucchini are ginormous and I’m continually looking for ways to eat it all up. I’m having lots of sauted zucchini and onion (yum!) with kale (also from my garden), but I needed to find another delicious way to eat my zucchini. Check out this uber easy zucchini bread recipe which makes enough for a loaf of bread and 6 muffins.
1 c erythritol
2/3 c canola oil
1 1/4 c unsweetened vanilla almond milk
2 c gluten-free flour
2 t baking soda
2 t cinnamon
1 t sea salt
1 large zucchini from Heather’s garden, grated (or 3 regular sized zucchini’s)
Preheat oven to 350. Mix first four ingredients, in the order listed above. Then add additional ingredients, leaving out the zucchini. Mix until smooth. Add grated zucchini and stir in until well-blended. Pour into non-stick loaf pan (or use olive oil/non-stick spray), about halfway full. Smooth out with spatula. Use rest of batter to make muffins or a small loaf of bread. Bake loaf pan 1 hour or until butter knife comes out clean from center of loaf.
- Smoking Gluten/Dairy/Soy-Free Deal at Whole Foods! July 3, 2012
As much as we love eating gluten/dairy/soy-free and low sugar – we gotta be honest – it’s expensive. And so, I had to tell you about a rockin good deal that I just discovered at Whole Foods.
Right now, you can get the complete LaraBar line (including uber & JOCALAT bars) for $1.00 OFF any three bars. Whole Foods is currently offering LaraBars for 4/$5 (which is pretty much the cheapest you can find them, although sometimes Target has a select few for 0.99 cents). That makes the bars roughly 0.75 cents with the coupon (for Lara only).
In any event, I purchased enough bars to last me through the entire summer because who knows when we’ll see this low price again. If you feel called – get down to your local Whole Foods. The coupon is in their Simply Summer guide and is located at the front of the stores or at the Customer Service desk. AND, you can use the coupon as many times as you want through September 30, 2012. Is that awesome or what??!
BTW – I have tried every LaraBar flavor (it’s the only gluten/dairy/soy-free/no refined sugar bar – except some of the chocolate ones – that I have discovered that is a reasonable price point for weekly consumption) and the following are my fave’s: Coconut Cream Pie, Carrot Cake, Chocolate Chip Cookie Dough, GingerSnap, Chocolate Peanut Butter & the uber Roasted Nut Roll.
Happy Eating loves!
- Portland Gluten-Free Treat Eats June 5, 2012
I feel really blessed to live in Portland, Oregon – not only does it claim home to the nicest people in the world (I’m not kidding here – people smile at you everywhere and say “hi” – just because!) but it’s also filled with delicious gluten/dairy/soy-free treats. Below are two that I recently discovered and loved (and know you will too!).
Veritable Quandary (VQ as us locals call it)
Happy Hour – Malbec (only $6 – even off of HH) and bacon wrapped dates with chevre.
It is a small slice of heaven and I’m virtually speechless everytime I eat them.
Via Chicago Pizza – at the PSU Farmer’s Market
This gluten-free crust rivals my usual favorite at Mississippi Pizza. Thick, doughy goodness makes it so worth it I didn’t mind eating the cheese (it is dairy – but you can ask them to go light!). I had an asparagus pepperoni slice and it was pure HEAVEN. You gotta get to the Farmer’s Market this weekend and order one.
- The Best Enchiladas of Your Life – Gluten/Dairy/Soy-Free May 13, 2012
I hate to be one to brag. But I’ve got to tell you that these non-traditional enchiladas are going to be the best of your life. Seriously. I’m not exaggerating (although, truth be told, I have been known to exaggerate a tiny bit here and there). These enchiladas are so good, you’re going to want to eat the whole pan. And that’s probably why I only make them once a year. So with that – and I realize I’ve built it up a lot – below is the recipe for the best enchiladas of your life (now the official name).
1 lb. organic chicken, grilled and shredded
1 t garlic salt
1 t pepper
2 c goat cheddar cheese, grated
1 can organic pinto beans, drained
1 pkg frozen spinach, thawed
1 red onion, thinly sliced
2 cans green enchilada sauce
1 pkg La Burrita corn tortillas
1 container pre-made guacamole
1 container salsa
Non-stick cooking spray
Preheat oven to 350. Grill chicken on skillet in kitchen, season with garlic salt and pepper (feel free to add more/less based on your taste). Shred chicken with fork. In saucepan on the stove, pour both cans of green sauce – heat on medium heat until slightly bubbling, then reduce to low. In separate saucepan and on low heat, mix spinach, pinto beans, onion and 1 cup of cheese. In 9×13 pan, spray non-stick spray. Lightly warm each tortilla on medium heat in skillet (no oil needed, just a minute max on each side). Scoop into tortilla a spoonful of enchilada sauce, chicken and the spinach/beans mixture (to give an added zing you can include a scoop of salsa and/or guac). Roll tortilla up and place in pan. Repeat this until pan is full. Then, pour remaining sauce over all of the rolled enchiladas. Sprinkle remaining cheese on top. Cover with foil. Bake for 30 minutes. Take off foil for last 5-10 minutes or until enchiladas are bubbling and cheese is melted. Serve with guac/salsa. Serves 4.
- Lulu’s Chocolate – The Best Gluten/Dairy/Soy/Sugar-Free Chocolate April 29, 2012
While traveling through Sedona, I discovered Lulu’s chocolate – by chance at a local co-op market (as if anything is really “by chance!”). The rich, decadent design of the “Raw Love” bar with low glycemic coconut sugar immediately caught my attention. Vegan? Gluten-free? Fair-trade? Organic? Low glycemic impact? I had to know more.
And while a bit pricey, I couldn’t say no. Besides, “love” is listed as one of the ingredients. Who could turn that down?!
So, here’s my sales pitch. Try Lulu’s chocolate if you 1) want to support indie businesses 2) you love chocolate 3) you need your chocolate to be free of emulsifiers, preservatives and chemicals 4) you eat organic 5) you like it when your food is made with love.
To make things even better, Lulu’s chocolate is also available in Oregon (where I live) and throughout the U.S.
Do you have a fave Lulu’s chocolate flavor? If so, list it below in the comments.
- Stimulus Espresso is Loaded with GF/DF/SF Treats, Just Great Stuff Bars April 20, 2012
On a recent getaway to Pacific City, Ore. (and yes, I highly recommend staying at the Inn at Cape Kiwanda), I discovered Stimulus Espresso. And I fell in love. It’s totally gluten/dairy/soy-free friendly! I also discovered what are now my fave whole foods bars – Betty Lou’s Just Great Stuff bars.
Be sure to order a decaf latte with your choice of milk alternative (I heart rice, but they also have oat!) – they use Stumptown beans – which everyone knows is the best! Then grab Betty Lou’s Just Great Stuff Organic Chocolate Dreams Green – it is amazingly yummy and gives you a shot of leafy greens, not to mention that it pairs perfectly with a latte.
For lunch, I ordered their Greek Salad with chicken breast and balsamic vinaigrette on the side. Delish does not do it justice! There are not many great eats on the Coast, and unfortunately the Pelican Pub’s food was disastrous the last two times I ate there, so Stimulus is definitely the place to eat.
In the meantime, be sure to pick up some of the Just Great Stuff whole food bars, which you can order online. They are pricey, but a great whole foods alternative.
- Kinnikinnick’s Soft Bread Makes the Perfect Breakfast Treat March 31, 2012
Last week as my birthday approached, I carefully planned my menu. What treats would I indulge in? I surprised myself by going back to the basics (dark chocolate, toast, red wine – you know, the good stuff). So my birthday breakfast was one of my all-time fave’s – toast, sunflower seed butter and sliced banana. I’m a simple girl, clearly.
This time though I mixed it up with Kinnikinnick’s white, soft bread. At 70 calories a slice, it is tasty and there’s no need to worry about calories (as if you were anyway – calorie counting is so lame – I just couldn’t believe how low-cal the slices were!). Check out my quick and delicious breakfast go-to. This will last you from morning until noon.
Toast bread, spread on sunflower seed butter and top with sliced banana. Remaining banana can be sliced in half and coated with sunflower seed butter for an additional treat or if you’re still hungry.
- Artichoke Frittata – Gluten/Dairy/Soy-Free March 16, 2012
I go through food phases – as you’ve probably noticed. Sundried tomatoes, artichokes and goat cheese is a combo I come back to again and again (it’s so yummy…and Mediterranean). Check out this easy and delish dish that can work as breakfast, brunch, lunch or dinner. The recipe below is for one serving, so double as you need.
2 organic, cage-free eggs
1/2 c shredded goat feta crumbles
1/4 c frozen artichoke hearts
1/8 c sundried tomatoes in oil
Beat eggs in medium size bowl, and add salt and pepper. Stir in cheese, artichoke hearts and sundried tomatoes until well blended. Heat skillet on medium-high heat with non-stick olive oil spray (or 2T of extra virgin olive oil to grease the pan). Pour egg mixture into skillet once hot. Let cook 5-7 minutes until golden brown on bottom (use spatula to lift up and check). Then, flip entire egg mixture to uncooked side (although by now it will be pretty heated through). Since it’s for one, it’s easy to flip with just a spatula. Let cook 3-5 minutes or until golden brown. Let cool a few minutes and enjoy.
- Gluten/Dairy/Soy/Sugar-Free Lunch – Tuna with Veggies March 9, 2012
Having a quick, healthy and easy lunch at the ready is super important for those days when I’m famished and don’t have time to cook. Here is one of my favorite, uber easy lunches to prepare, and of course, I have my friends at Trader Joe’s to thank.
- Organic, fresh mixed veggies (I like fresh, but frozen of course will do – as long as they are organic), go for a big batch so you can use them throughout the week
- 1 packet of the Trader Joe’s Tuna in Red (or Green) Curry sauce
Stir-fry veggies with organic extra virgin olive oil and sea salt and pepper. Boil tuna in curry sauce once the veggies are nearing completion. When veggies are cooked through (although I like them with a little crunch!) place a dinner portion in a bowl or on a plate. After 5 minutes of boiling, the tuna packet should be ready to be served (the packaging says 3 minutes, I prefer 5). Pour the packet contents over the veggies. Serve and enjoy!
- Gluten/Dairy/Soy-Free Chicken With Tapenade February 12, 2012
You know that whole “everything but the kitchen sink” line that cooks/chefs use when they put a little bit of everything into a dish? Well, this recipe could very well be one of those. One day, burned out with my usual chicken and veggies routine, I decided to mix things up. I grabbed a jar of Trader Joe’s Roasted Red Pepper & Artichoke Tapenade (which I had never tried before but fell in love with!), some veggies, chicken and giant white beans and created this! I hope you enjoy it as much as I did.
1lb organic chicken
1 jar Trader Joe’s Roasted Red Pepper & Artichoke Tapenade
1 jar giant white beans (also at TJ’s in a tomato sauce, or grab a container at any olive bar)
1/2 package frozen artichoke hearts
1 c organic, fresh spinach
1 package of organic stir-fry veggies (I get them fresh from TJ’s, but frozen will work as well)
In a separate bowl, pour tapenade over chicken. Let sit in fridge for 30 min-1 hour. Then, place chicken and tapenade in skillet and cook on medium high heat. In separate skillet, saute veggies (not avocado) and white beans. Once chicken is fully cooked through, cut up into bite size pieces. Pour veggie and bean mix in with the chicken, cook on low until all mixed together. Voila! Makes 4 servings. Top with sliced avocado for an added creamy kick. Lightly season with sea salt.
- Petunia’s Pies Millionaire Bar Knocks It Out of the Park for Gluten/Dairy/Soy/Sugar-Free Goodie Bar February 4, 2012
As you know, I love treats. Cookies, cupcakes, bars – all of it. However, when you’re eating gluten/dairy/soy/refined-sugar-free, that can be very, very tricky. I know you know this.
And that’s why I am SO thrilled that Petunia’s Pies & Pastries (who makes such yummy gf goodies, but almost all products have soy making it impossible for me to eat!) just released its Millionaire Bar.
It has it all. Sunflower seed butter (my fave!), blueberry jam (makes the bar in my opinion), cashew butter, almonds, hazelnuts, coconut – the works. I ate it in one sitting, but I probably shouldn’t have. This bar is a meal. Great for carb loading before a big race or workout, or if you’re like me and just want to eat it for lunch, or dinner, or well, even breakfast.
The Millionaire bar hits New Seasons & Whole Foods February 7th, so put it on your calendar now so you too can devour these delicious bars.
Thanks Lisa & thank you Petunia’s – we heart you!
- Gluten-Free, Dairy-Free, Soy-Free Chicken Quesadilla at Verde Cocina Cafe in PDX January 20, 2012
I haven’t eaten a quesadilla at a restaurant in YEARS. Finding a restaurant that offers dairy-free cheese is almost impossible, and they are usually served on flour tortillas. But, not anymore. On a recent hike through the Multnomah Village and Hillsdale areas, we discovered Verde Cocina Cafe, which boasts gluten-free and dairy-free goods.
Ladies and gentleman, I have never in my life experienced a quesadilla this good. EVER. Goat cheese, chicken, handmade corn tortillas, garbonzo beans, kale, onions, carrots – this dish had it all. It was healthy, delicious and is big enough to reserve some for leftovers or to serve as your one big meal of the day.
Order this at Verde Cocina, or share with us any of the other goods you’ve enjoyed there in the comments section below. I will definitely be back!
- Eat Gluten/Dairy/Soy/Corn/Tree Nut-Free at Tula Baking in Portland January 13, 2012
Happy Friday the 13th! This is one of the luckiest days of the year (and one of my best friend’s birthdays!). I spent today enjoying the company of some very powerful women and noshing on some delicious treats from Tula Gluten-Free Bakery Cafe.
One of things I love about Tula, other than the delightful smell of the cafe, is that they do an excellent job of labeling all of the items in their pastry case (which look delish!) with the various allergens they contain. It makes the ordering process move a lot more quickly and takes the guess work out of what I can/cannot eat. Check out my tasty dishes below. From top to bottom – Red Nectar Rooibos tea with hemp milk, large mixed greens salad with balsamic dressing and pear turnip soup (doesn’t sound good but was divine!) with gluten-free crustini. Oh, and be sure to pick up a bag of their GF granola or focaccia bread to go!
I am feeling so blessed to live in Portland, Ore. where we have access to so much healthy, allergen-free food. Thanks Tula and thank you Portland!
- Gluten-Free, Dairy-Free, Soy-Free, Sugar-Free Breakfast – Eggs & More January 6, 2012
On the gluten/dairy/soy/refined sugar-free path, creativity is essential. I just created this tasty number a couple of weeks ago and then proceeded to make it everyday for lunch until I decided I wanted something else. Yes, I’m one of those. If I love something I’ll eat it until I’m totally over it. Try this out as a quick and easy breakfast or lunch dish.
2 organic, cage-free eggs
1-2 slices of pepper jack almond cheese (or goat mozzarella is delish too!)
1 c fresh spinach
2-3 slices of organic turkey meat
Heat skillet to medium heat and crack two eggs into the pan. Season with sea salt. Cook eggs until they are ready to flip, turn over and place cheese on top. Let cook for 1 min. Then add spinach, begin to saute around eggs and cheese. Next, lay down turkey slices until they are seared and warm. Once eggs are done, put them on a plate, followed by the sauted spinach and turkey. Voila!
- Happy New Year! Get the Best Gluten/Dairy/Soy-Free Coconut Snacks Here… January 2, 2012
I’m not going to lie, I have a serious sweet tooth. And so, I am always on the prowl for yummy snacks sans refined sugar. Right now, I am in a state of serious coconut bliss (and yes I love the “ice cream” too!). Check out some of the best gluten-free, dairy-free, soy-free snacks out there (that also are not loaded with sugar) featuring my fave food right now – coconut.
Grow Your Family Healthy presents: Kettle Corn, sweetened with coconut nectar crystals
This is one of my favorite treats to bring to potlucks. It’s a huge hit AND it keeps you from eating the entire bag by yourself. Unless of course, you’re like me and stand next to the bowl the entire night long, making faces at anyone else who attempts to eat this delicious and healthy treat. Find it at Food Front on Capitol Hwy in Portland, People’s Co-Op in PDX, Lillian’s Market in Gresham and Lifesource in Salem.
Larabar, Coconut Cream Pie
This is my go-to bar snack. Not every store carries this flavor. New Seasons and Whole Foods do.So Delicious Coconut Nog Yes, I will be buying out Whole Foods stock on this one. It is divine and half the calories of regular nog. Heat it up and serve with a shot of brandy for a cozy evening beverage. Or do what I’m doing and sip on some after lunch or dinner as dessert!
Jennies Coconut Macaroons
By far my favorite cookie these days, and they only contain three ingredients. Love bringing this to potlucks as well. People are always surprised how delish, simple and healthy they are.
Coconut Bliss Chocolate Hazelnut Fudge
You will forget you even knew about dairy ice cream after digging in to this delectable flavor. Whatever you do, do not eat straight from the container. Before you know it the entire thing will be devoured. I warned you, okay?
Well, there you have it – my coconut love is complete! Do you have any favorite coconut gluten/dairy/soy, low-sugar goods you want to share? Leave a comment below.
- Support Feeding America This Holiday Season December 22, 2011
Primrose Schools is currently raising awareness for Feeding America and their efforts to help Americans in need. Feeding America is the nations leading domestic hunger-relief charity. On a mission to end the hunger in America, communities, organizations and individual people are helping Feeding America collect food to help relieve hunger this holiday season.
Primrose Schools, the nations Leader in Educational Day Care, is using Feeding America’s virtual food drive to help support the charity and to teach their students the true meaning of giving. Based on the foundation of a balanced learning curriculum, Primrose is teaching the children the importance of volunteering and helping others. To get involved and help support Feeding America and Primrose Schools check out their Facebook page where a “like” donates 1 can (or $1), and a “share” donates 2 cans (or $2).
- Holiday Dessert: Gluten/Dairy/Soy/Refined Sugar-Free Pumpkin Pie December 19, 2011
I love me some pumpkin pie, and since I became allergic to soy I’ve been missing it terribly. I had a wonderful tofu-filled pumpkin pie recipe that I used for years prior, but that just wouldn’t do, so last year I gave up and baked an apple pie.
Fortunately, I stumbled across Jill Muhm’s pumpkin pie recipe (of the Healthy Muhm). It is delicious, easy and tastes just like pumpkin pie from the old days (you know when we could eat gluten/dairy/soy/refined sugar!). And you can top it with Rice Whip (Whole Foods has their own brand in the refrigerated section and it’s yummy!).
Gluten/Dairy/Soy/Refined Sugar-Free Pumpkin Pie
15 ounces organic pumpkin puree
3/4 c coconut palm sugar (I recommend SweetTree Sustainable Sweetener)
1 T cinnamon
3 organic eggs, lightly beaten
1 c organic light coconut milk
1 Whole Foods Gluten-Free pie crust (butter used)
Preheat the oven to 350 degrees. Combine all ingredients until creamy and smooth.
Pour pumpkin mixture into the unbaked pie crust. Bake for one and a half hours (or until knife inserted in the center comes out clean.) Let cool 1 hour before serving.