Posts Tagged ‘dairy free’
August 9, 2016
I love the summer. All the sun is a perfect match for pineapple, coconut and the beach. This is a no-cook overnight oatmeal that has all the fun flavors of summer. The below recipe is dairy-free. However you could substitute regular yogurt and milk if you wanted. This makes roughly 4 generous portions. Pineapple or coconut not your thing? Check out the banana nut, chocolate coconut, or chocolate peanut butter versions!

You will need:
- 2 1/2 c old-fashioned oats
- 4 T honey
- 1 pineapple, cored and chopped into bite-sized pieces
- 1 can (14 oz) lite coconut milk
- 1 c soy milk
- 1 c sweetened coconut, shredded
- 1/2 c sliced almonds
- 1/2 c chopped macadamia nuts
Then you will…
- In a large bowl, mix together all the ingredients, except for the nuts.
- Refrigerate overnight.
- Stir and serve topped with nuts.
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Posted in Breakfast, Quick 'n Easy, Vegetarian | Tagged almonds, coconut, coconut milk, coconut milk yogurt, dairy free, honey, macadamia nuts, oats, overnight oatmeal, overnight oats, pineapple, soy milk, vanilla | 1 Comment »
August 1, 2016
I have bunch of coconut oil at home right now and was looking for creative uses. I found a variation of rice krispie treats that used coconut oil instead of butter for a dairy-free version. It was a delicious way to mix up these childhood favorites.
You will need:
- 1/4 c coconut oil
- 10.5 oz marshmallows
- 5 c rice krispie cereal
Then you will…
- Line a 9×13 inch baking pan with foil and lightly grease with nonstick cooking spray.
- In a large nonsticket skillet, heat the coconut oil over medium heat.
- Add the marshmallows and stir constantly until melted and smoothly mixed into the oil.
- Remove from heat and stir in the cereal.
- Lightly spread the treat mixture into the prepared pan. Avoid pressing too much if you want light, airy treats.
- Allow to cool for at least an hour before cutting and serving.

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Posted in Dessert, Quick 'n Easy | Tagged coconut oil, dairy free, dairy free and gluten free dessert, dairy free dessert, gluten free, gluten free dessert, marshmallow, rice krispie treats, rice krispies, rice treats | Leave a Comment »
July 24, 2016

We made this chicken dish for a visiting friend, who was eating dairy-free and gluten-free food. Even my cheese-loving husband said he would enjoy having it again! We served it with zoodles (fresh zucchini noodles) for a wonderfully light summer dinner.
You will need:
- 1 lb chicken breast
- Salt and pepper, to taste
- 3 T olive oil
- 8 oz baby bella mushrooms, sliced into 1/4-inch pieces
- 4 cloves garlic, minced
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1 lemon, zested and juiced
- 3/4 c lite coconut milk
- Pinch of red pepper flakes
Then you will…
- Pat the chicken dry and season both sides with salt and pepper to taste.
- Heat the olive oil in a large skillet over medium heat.
- Sear the chicken breast on one side, about 2 minutes.
- Flip the chicken and move it to one side of the pan to continue cooking.
- Meanwhile, add the mushrooms and garlic to the other side of the pan. Stir and allow the liquid from the mushrooms to cook off, about 5-6 minutes.
- Add the asparagus, lemon zest and juice, coconut milk and red pepper flakes. Stir.
- Flip the chicken to coat it in the pan sauce.
- Allow to simmer for 2-3 minutes before serving.
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Posted in Dinner, Poultry, Quick 'n Easy | Tagged asparagus, chicken, coconut milk, creamy chicken, dairy free, garlic, lemon, lemon chicken, lemon juice, lemon mushroom chicken, lemon zest, mushroom chicken, mushrooms, zoodles | Leave a Comment »