Thankfully, dairy
free cheese choices abound and I've had lots of fun experimenting (like with this dairy free queso dip recipe, but we'll get to that soon).
Not exact matches
Serve plain or with greek yogurt, cottage
cheese, coconut creme or sugar
free coconut milk vanilla ice creme (this one is a good
choice)
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy -
free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of
choice (rice, soy, hemp) 1 cup dairy -
free Swiss
cheese substitute 1/2 cup gluten -
free, dairy -
free cracker crumbs (use buttery - type cracker) Vegetable oil spray
1 gluten -
free crust of
choice, pre - baked 2 (8 - ounce) packages cream
cheese, room temperature 3 teaspoons Matcha Green Tea powder 3/4 cup sugar 3 large eggs + 2 yolks, room temperature 1/2 cup mascarpone or crème fraiche - Topping of
choice
1 (16 - ounce) package silken tofu, drained 1 cup sugar 2 (8 - ounce) packages dairy -
free cream
cheese 1 egg, * room temperature 2 teaspoons vanilla 1 gluten -
free crust of
choice, prebaked - Topping of
choice
1 cup white corn grits 1/4 cup chopped onion 4 cups water 2 tablespoons butter 1/4 cup half & half (I used fat
free) 2 - 4 ounces
cheese of your
choice
Top with about 1/2 cup of dairy
free cheese sub of
choice (I drizzled a bit of cashew
cheese on mine, as I had some on hand), if desired.
Lately, my favorite meal of
choice has been this Dairy -
Free Pumpkin Mac and
Cheese.
Filed Under: Clean Eating, cruciferous vegetables, gluten -
free, healthy
choices, side dishes, vegetables, vegetarian Tagged With: gluten -
free gratin, gluten -
free panko bread crumbs, healthy broccoli and
cheese sauce recipe, nutritional yeast
/ / If you're dairy -
free, simply omit the goat
cheese and replace with a filling of your
choice.
1 Tbsp olive oil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten -
free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan
cheese, grated 1 Tbsp Parmesan
cheese, grated, for topping 1 Tbsp fresh herbs of your
choice (optional)(I used tarragon.)
Visitors can also grab a meaty burger to go along with their brew at local eateries including 1909, with their famous 1909 Burger or Bison Burger made with a
free - range patty, smoked applewood bacon, horseradish havarti, red onion, tomato, wild baby arugula, and garlic aioli; Cork Fire Kitchen's Chef's Grilled Burger with tomato, lettuce, pickles, onions, mayonnaise,
choice of aged cheddar, swiss, or pepper jack
cheese; Creekside Grille at Wilson Creek Winery serving the Creekside Burger made with natural ground chuck, lettuce, onion, cabernet vinegar pickles, fiscalini white cheddar, and house thousand island on a brioche bun; Crush & Brew, offering three varieties of sliders and full - size burgers (paired with must - indulge French fries) including the Crush Burger with red onion marmalade, brie, and Canadian bacon; E.A.T. Marketplace, serving burgers on Fridays including the EAT Burger made with grass - fed California beef, organic farm greens, fontina
cheese, organic salad greens, and house pesto aioli; and the Tilted Kilt Pub & Eatery, serving up The Double D Burger, made with two deep - fried patties, applewood smoked bacon, cheddar
cheese, Lilt Burner mayo, lettuce, and tomato.
2 (8 - ounce) packages cream
cheese or dairy -
free cream
cheese, room temperature 1 1/2 cups sugar 5 eggs, room temperature 2 cups Greek yogurt, sour cream or dairy -
free sour cream 2 tablespoons cornstarch or arrowroot 1 teaspoon pure vanilla extract 1 gluten -
free crust of
choice, pre-baked Topping of
choice
Ingredients: • 1 pound pasta (of your
choice, gluten
free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat
cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat
cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat
cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash /
cheese mixture with the pasta and serve this delicious healthy kids meal
Low - salt pretzels; fat - and sugar -
free yogurt or cottage
cheese; celery sticks filed with low - fat / low - sodium peanut butter; any kind of pre-washed fresh fruit (nature's gift to humanity); dried or dehydrated fruit, such as raisins; apricots, pears, apples, roasted or raw almonds, walnuts or peanuts (not oiled or candied); low - fat string
cheese or chunked low - fat
cheese; and even baked chips or healthy pita chips in moderation are all great
choices.
You may use the sauce (anything liquidy, saucy and spreadable like cream
cheese, flavored oils, pesto, Nutella, Peanut Butter, pumpkin puree, etc...) and toppings of your
choice, may they be savory or sweet, gluten -
free, vegan, vegetarian or non - vegan / vegetarian.
I am headed to France for the second time since going dairy -
free and it is hard to pass on all the
cheese and pastries, but I know it's been a worthwhile
choice for me (and Milo).
So now I have a copy of their menu, I replicate the meal
choices with healthier options (ie they serve pizza, I make him circle pizzas with gluten
free bread, my homemade sauce, and raw
cheese) and he doesn't feel left out anymore.
Ingredients: 1 cup chickpea or garbanzo flour (Bob's Red Mill makes a great one) 1 cup water 3 TBSP of olive oil + 1 1 TBSP of olive oil 1/2 tsp salt 2 cloves minced garlic 1 tsp dried oregano Toppings of
choice (tomato sauce, pesto sauce, fruits, vegetables,
cheese, nitrate
free meats, etc) Instructions: Whisk together all ingredients save... Read More»
Filed Under: BlogHer, Gluten
Free, Healthy
Choices, Savory, Sincerely Brigitte Tagged With: black beans,
cheese, chili powder, cilantro, corn, cumin, diced tomatoes, enchilada sauce, green chiles, quinoa, Sincerely Brigitte
cheese, Sincerely Brigitte Chipotle
cheese
Milk and yogurt contain small amounts of carbs, and protein foods such as eggs, peanut butter or
cheese are all or mostly carb -
free, so these are also low GI breakfast
choices.
Fat -
free or low - fat milk, low - fat yogurt, low - fat
cheese, or low - fat cottage
cheese are all great
choices and are high in calcium, vitamin A, B - 12, and are excellent sources of protein.
For the cream
cheese protein frosting, I used fat
free cream
cheese, Jamie Eason Lean Body for Her Whey Protein Isolate in Natural Vanilla (any vanilla protein should work), Pyure Organic Stevia Blend, unsweetened cashew milk (or milk of
choice), and pure vanilla extract.
Feel
free to use dairy -
free cream
cheese or sweetener of
choice instead.
My
choice foods include
cheese / mayo -
free lunchmeat sandwiches, egg - white omelettes with veggies, and protein shakes with fruit.
I used grated Parmesan
cheese (can sub vegan Parmesan), unsweetened cashew milk (can use milk of
choice), a little bit of whipped cream
cheese (can use vegan or any other variety of cream
cheese), tapioca starch (any starch will do), Smart Balance Omega 3 Buttery Spread (feel
free to sub regular butter or ghee), fresh garlic cloves, lemon zest, black pepper, and salt.
When I dine out and a gluten -
free meal is not available, my
choices are limited to
cheese cubes, fruit, and a plate of greens.
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Admirals Clubs have a recently expanded menu of
free snacks like soup (one of two
choices is vegetarian in larger airports with smaller clubs offering only a vegetarian soup), crudités,
cheese, crackers with hummus, lentil or pasta salad, and snack mix during much of the day.
It's a «grab - and - go» healthy -
choice snack breakfast — juice, apples, bananas, yogurt, peanut -
free granola bars,
cheese and crackers...»
The expedition went horribly awry when she started digging around the trolley for her half - eaten
cheese & bacon roll (I know, I know, not a responsible food
choice, but I was so thrilled she'd finally agreed to eat something after two sustenance -
free days) and caused an avalanche of all the produce I'd stacked high around her.