Tag: dairy-free

Dessert of the Month: Blackberry-Macadamia Ice Cream

by in Amy's Whole Food Cooking, September 16, 2014

blackberry ice cream
What better way to bid farewell to summer than with a bowl of delicious ice cream? Here, rich, creamy macadamia nuts are blended with fresh blackberries to create an irresistible marriage of texture and flavor. Most dairy-free ice creams are made with an all coconut-milk base, and with good reason: The richness of full-fat coconut milk is the perfect replacement for cream. The only downside, if you can call it that, is that the ice creams all taste like coconut. A base made from macadamia nuts offers a nice change of pace, and the nuts’ buttery flavor goes perfectly with the honey and vanilla. With only five ingredients (not counting the water!), this ice cream could not be simpler to make — you don’t even need to turn on the stove. Read more

Free of Gluten and Dairy, But Always Full of Flavor

by in Cookbooks, September 8, 2014

deep-dish pizza
When Silvana Nardone’s son Isaiah was ten, he was diagnosed with an allergy to gluten and dairy. His first reaction was, “What am I going to eat?” But lucky for him, his mom was more than up to the challenge. “He told me the one thing he really wanted to be able to eat was cornbread, so I spent the next two months trying — and failing — to mimic the exact taste and texture of gluten-full cornbread,” says Nardone, who is also a contributor to Healthy Eats. Eventually, she nailed it and was inspired to keep finding ways to make Isaiah gluten- and dairy-free versions of all his favorite foods. In her latest cookbook, Silvana’s Gluten-Free, Dairy-Free Kitchen, she shares what she has learned. Read more

Summer Squash Pizza (What Can’t This Pie Do?)

by in Scaling Back on Sodium, September 1, 2014

summer squash pizza

What’s the best way to use up an abundance of summer vegetables? Pizza, obviously. And in as much time as it takes to order delivery, you can make a summer pie that’s bursting with flavor and able to satisfy hungry guests. Bonus points: This pie is gluten-free, meat-free and dairy-free too. So what’s the trick?

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Breakfast of the Month: Coconut Pancakes with Cherry Compote

by in Amy's Whole Food Cooking, August 26, 2014

pancakes with cherry compote

Although these whole-grain pancakes are free of gluten and dairy, they are still decadent in the best way and definitely worthy of a special weekend breakfast. The batter is made up of four different forms of coconut: coconut flour, coconut milk, coconut oil and dried coconut. Since coconut has a naturally sweet flavor, you don’t need much in the way of additional sweeteners for a delicious pancake. Plus, the dried coconut flakes, added to the batter as they cook, result in a delightfully crunchy top. A cherry compote offers a quick and easy way to dress the pancakes up, but they are just a good with lots of fresh berries, summer fruit or even just a smear of jam. Read more

Dessert of the Month: Almond-Vanilla Mini Cakes with Rhubarb

by in Amy's Whole Food Cooking, May 20, 2014

rhubarb cakes
These mini cakes are a lot like macaroons: Crisp on the outside, thanks to plenty of almond meal,  and tender inside, from the combination of maple syrup and coconut oil. Not only are these little cakes dairy- and gluten-free but they’re also packed with nutritious ingredients, including chia seeds, flaxseeds, and flours ground from whole grains and nuts.

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Mexican Macaroni and Corn

by in Healthy Recipes, July 5, 2013

Everyone loves a good bowl of comforting mac and cheese, right? When it’s too hot to turn on the oven to make baked macaroni and cheese, make this easy, stove-top version instead. It’s extra-flavorful and you can whip up this easy dish in no time. I’ve tossed in corn and spinach for added fresh flavor (plus fiber) as well as red pepper flakes for a bit of heat to fire up summer celebrations. And did I mention, it’s both dairy and gluten-free? So you can rest assured your guests all have something to enjoy. Leftovers for this dish taste great the next day added to a fresh bed of leafy greens such as arugula.

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Chocolate-Covered Bananas

by in Gluten-Free, Healthy Recipes, Valentine's Day, February 14, 2013

chocolate-covered bananas
Let’s not make dessert complicated this Valentine’s Day. For the easiest, tastiest dessert, all you need are three ingredients and three steps: cinnamon crackers, bananas and chocolate; then melt, roll and freeze! These are ingredients you most likely already have in your pantry, and if you don’t they’re certainly easy to find at any grocery store. The dairy-free chocolate-covered bananas are made extra-special with a crunchy coating of crushed cinnamon crackers. If you have kids, invite them to help out in the kitchen by peeling bananas or crushing the crackers. With such a tasty and simple recipe, this might just become a year round dessert staple.

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Chocolate Love Bark

by in Gluten-Free, Healthy Recipes, Valentine's Day, February 11, 2013

chocolate bark
The perfect Valentine’s Day pair is chocolate and nuts. This homemade chocolate bark is super simple to make. Just combine dairy-free chocolate chips and your favorite nut: hazelnuts, pistachios, pecans, walnuts — whatever you like. Chocolate Love Bark is also kid-friendly; ask kids to help you choose the nuts and sprinkle them onto the melted chocolate. This dessert is perfect for bringing to a Valentine’s Day party or for gifting; it keeps well wrapped up in plastic wrap or in a container.

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Touchdown Baked Nachos

by in Gluten-Free, Healthy Recipes, February 1, 2013

baked nachos
You’ve got a hoard of people coming over to watch the big game and boy, are they going to be hungry! These nachos are gluten free and loaded with veggies: spinach, avocado, cilantro and salsa. Sesame seeds give them some crunch. If you’ve got some extra time, swap the jarred salsa for freshly made Game Day Salsa. The nachos are also dairy-free, so guests with multiple allergies can enjoy this savory, melted delight too.

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The Veggie Table: Raspberry-Lime Sorbet

by in The Veggie Table, June 23, 2012
sorbet

When I was a kid, it was a treat to get an ice cream cone on a hot summer day. But when I became lactose intolerant, I had to give up my favorite cookies-and-cream-flavored treat for something dairy free. Fortunately, I found a favorite summer dessert in raspberry sorbet with rainbow sprinkles on top. It was sweet, refreshing, and I didn’t miss a scoop of ice cream one bit after I discovered sorbet.

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