Tag Archives: dairy alternative

Coconuts!

The one food I really miss since having allergies is ice cream.  Luckily, there are some non-dairy alternatives.  I have tried a couple, but none even come close to So Delicious non-dairy ice cream, made with coconut milk.  The So Delicious products do not have any coconut flavor to them, the coconut milk is merely the same texture as dairy milk.  I think I might even dare to say that I like this ice cream better than regular ice cream.

Here are some of my favorite So Delicious products:

coffee milk creamer… also comes in flavors

perfectly smooth yogurt… my favorite flavors are raspberry and mango

I’ve tried the chocolate, pomegrante chip, and chocolate peanut butter, all delicious!  I really need to try other flavors… for research of course.  🙂

So coconut milk can replace dairy milk, but what are the health benefits?  Well, coconuts are making a come back from theirimgres.jpeg previous bad rap of being “too” fatty.  Yes, coconuts have a high fat content.  But no, this isn’t always a bad thing.  In fact, coconut oil is coming back into health food stores, right next to healthy olive oil.

Coconut oil is a great alternative to butter for vegans because it is animal free.  Many vegan bakers agree that coconut oil is actually better in baking than regular butter; it is flakier, smoother, and has perfect texture.  And it is certainly a better alternative to processed Crisco.  As a cook, coconut oil would be great sauteed with veggies, or when stir frying meat… or even on popcorn!

Coconuts do have saturated fats in them, but they also have an acid that raises your HDL level, good for cholesterol.  Other health benefits of coconuts include clearing up skin acne, aiding the immune system, preventing osteoporosis, and even raising energy levels.  Bring on the coconut milk ice cream!

While some research still needs to be done on the health benefits of coconuts, they are certainly a great substitute for dairy products and definitely get my seal of approval.  But like anything else we eat, it is better in moderation.  It’s just nice to know that I can have my ice cream and eat it, too.

Here is a New York Times article on coconut oil’s comeback.

And another great resource about coconuts, if you are curious.

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Fake out!

Since my diet consists of mostly meat and vegetables (just call me the modern day cavewoman), I am always trying to spice up these staples.  Chicken can get overused, so this week I made Walnut Crusted Turkey Cutlets with a Honey Mustard Sauce.  On the side, I made Fake-Out Mashed Potatoes.  They are really mashed cauliflower, but have the exact same consistency as mashed potatoes…and do not fake out on taste!

Walnut Crusted Turkey

Take 2-3 cupes of walnuts and put them in a food processor to crumble them.

In a large shallow bowl, pour the walnut crumbs and mix with a few squeezes of honey.

Take each turkey cutlet and roll it around the walnut/honey mixture until it is coated.

Bake at 375 for 30 minutes, until turkey is done and crust has formed.

Serve with Honey Mustard Sauce.

Dressed and Sauced!

Honey Mustard Sauce

3 tbsp. favorite dijon mustard

3 tbsp. white wine vinegar

3 tbsp. honey

1 tbsp. lemon juice

shake of dill

3 shakes of thyme

pinch of salt

Shake or stir to combine, pour over turkey (or use as salad dressing!)

Fake Out Mashed Potatoes

Cut up an entire head of cauliflower so there are small florets.

Steam them in a steamer or above boiling water.  It is important to steam the cauliflower to make sure there is no excess water.

When the cauliflower florets are fork tender (about 15 minutes), place them in a large pot.

Add 3-4 tbsp. cream cheese (I use a soy brand, Tofutti), a sprinkle of cheese (I use rice mozzarella), chopped chives, salt, and pepper.

Using a hand mixer (or put the entire mixture in a blender if you don’t have a hand mixer), blend the cream cheese and cauliflower until it starts to look like…. mashed potatoes! Fake outs!


Ta Da!

Happy Allergy Free Eating!

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