Tag Archives: dairy free

Avocado, Beet and Strawberry Smoothie

While perusing the aisles at Costco this past weekend, something new caught our eye: Love Beets Beet Powder. Generally speaking, we prefer to get the actual fruit or vegetable—not a dried, powdered or concentrated version of it. But, we’re always open to trying new things. Plus, if this powder works well in variety of food options (as it claims to), it might allow us to get the benefits of eating beets when they are out-of-season and hard to find in the grocery store.

So, we bought it and our first experiment was to make a smoothie using it as well as frozen avocado chunks (also from Costco!). Good news? It totally worked. Even better news? This smoothie isn’t overly sweet and could easily be enjoyed as a breakfast, snack, or dessert. Best news? Otto loved it! We hope you will, too.

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Sloppy Joes

If you read our post last week, you’ll know that we went to Wisconsin to visit my parents for the Fourth of July holiday. Two of my sisters and their families and one of my Aunts gathered with us at my parents’ home. One of the many meals my parents made was Sloppy Joes. It took me back to my childhood. So, of course, the first thing I wanted to do upon getting home was create a version that’s a bit cleaner. It’s a simple recipe, but we think it packs in a lot of good flavor. We hope it helps you reminisce about your childhood with a smile the way it did for us.

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Chipotle Potato Salad

Happy Fourth of July to our American readers! We’re spending the holiday in the north woods of Wisconsin with family, and Otto has made his inaugural journey into the lake behind Grandma and Grandpa’s house. He even got himself out to the floating raft (with the help of a floatation device and mom and dad), setting the record for youngest grandchild to do so.

We’re mightily looking forward to the food and festivities that go along with summer holiday cookouts. Potato salad has always been a mainstay at family gatherings, and we wanted to add some variety to the salad that provided some kick and keeps the great flavor. We know you’ll enjoy it. There’s still time to get out to the store for this afternoon’s BBQs—you can do it!

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Chicken and Vegetables in a Coconut Cream Sauce

This is one of those recipes we threw together using what we had in the fridge and freezer, unsure if it would work. I told Brent, “I want to use those chicken breasts and vegetables in the freezer. Can you help me figure out what else we can cook them with to make it more than just a basic chicken and veggies sauté?” He said, “Sure. I can try,” and got to work.

When he first pulled out the rosé and coconut cream, I was skeptical. But it worked rather well. In fact, this dish reminds me slightly of chicken marsala. I think that’s because of the combination of truffle (a very umami flavor, like mushrooms), wine, and cream.

It’s kind of magical how sometimes he has a rough idea and I can execute it perfectly, but other times I’m the one with the vague idea and he execute a delicious dish. Still other times we bounce ideas off each other, split the prep and cooking work, and even make edits to our original plan as we’re cooking. Ultimately, what matters is that the food we make is delicious—for us, for our son, and for you.

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Beef and Mushroom Ragù

We recently bought a big container of baby Bella mushrooms to simply roast and serve as a side dish or snack on them during the week. But, when it came to it, I wasn’t excited about roasting them. I used to dislike mushrooms, and while I like them a lot now, I still prefer them mixed in with other foods.

Meanwhile, Otto loves mushrooms. I’m pretty sure they are his favorite food, and that feels like a serious parenting win. So, I came up with this recipe for him. We hope you enjoy it as much as he did!

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Spiced Mango Strawberry Banana Ice Cream

We have been hosting a lot of family and friends lately to celebrate Otto’s first birthday, the start of summer, and the first birthdays of Otto’s little baby buddies. For the most recent barbecue, I wanted to serve a fruity adult beverage.

Instead of buying a pre-mix that would be loaded with added sugar or preservatives, we bought a bag of frozen fruit at Costco: Organic Mangolicious Blend by Nature’s Touch. Of course, we didn’t use the entire bag for the frozen drink, and the next day I was craving ice cream. We didn’t have any on hand so I made my own using the frozen fruit!

This recipe is so simple but I think the flavors are pretty fantastic. I hope you will agree!

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Almond Butter Curried Chicken

True story: When I met Brent back in 2010, I was living on salads, cereal, spaghetti and (store-bought frozen) meatballs. Every so often I would get the urge to make something that was relatively fancy or sophisticated. One go-to was a peanut butter curry. I would heat and stir peanut butter, milk, and curry powder in a sauce pan until melted and fully blended. Then, I would add some extra salt, pepper, garlic and/or red pepper flakes for extra heat. I typically cooked the chicken separately and simply slathered on the sauce just before serving.

Reflecting back on that, I have to laugh. I had no idea dairy was the cause of all my sinus issues and I never even thought to look at the peanut butter ingredients on the label; I just purchased whichever brand was cheapest! I’ve come a long way, but sometimes, I still crave that peanut butter curry. Even though we are not strict about legumes, I usually don’t buy peanut butter. So, when I planned this recipe, I decided to use almond butter. I made a few other enhancements, too, including using the tagine so it could all cook together and make the chicken super tender. I hope you enjoy it as much as Brent, Otto, and I did! (Yes, our nearly 11-month-old had some and loved it!)

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