Posts Tagged ‘Dairy Free’

Pumpkin Nut Quinoa Breakfast

Monday, September 16th, 2013

Pumpkin Nut Quinoa BreakfastI can’t think of two ingredients I am loving more than pumpkin and quinoa right now. Today’s recipe is a deliciously satisfying pairing of pumpkin and quinoa together in this Pumpkin Nut Quinoa Breakfast. The best part is the fun topping addition of sugared pecans that make this dish such a standout!

Pumpkin Nut Quinoa Breakfast

Over this past year I have showcased lots of fun recipes to try with quinoa from basic preparation to summer salads to breakfast bowls to stuffed peppers. What you might not know though is that there is another variety of quinoa that you can purchase for your baking and breakfast needs. Quinoa flakes remind me of Cream of Wheat in their texture, but they are packed with loads of protein. They can be found at natural food stores and are often available in both a boxed variety or can be purchased in the bulk section of the store.

Last winter I became addicted to these quinoa flakes for a hot breakfast bowl. I dressed mine up simply with a little stevia, maple syrup, and almond milk, but I wanted to try another spin with this ingredient for the Fall.

Pumpkin Nut Quinoa BreakfastThis recipe for Pumpkin Quinoa can be modified to your own dietary needs. I prepared mine with almond milk, but you can use regular milk too. The nuts are tossed in cinnamon, cloves, and nutmeg and a little egg white. They remind me a lot of these Sugar & Spice Nuts that I love to share around the holidays.

If you are vegan, try substituting the egg white with 2-3 tablespoons of water and 1 tablespoon of flax, mixed well, to coat the nuts. For those living gluten-free, no modifications need to be made! It is one of those recipes that is easy to modify for your family!

I hope you enjoy this recipe as much as I did. I reheat my leftovers in the microwave and add a little milk to thin them out again. This is a great one to tuck in your fridge for a hot breakfast all week long!

Pumpkin Nut Quinoa Breakfast

Pumpkin Nut Quinoa Breakfast
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A deliciously gluten-free dish that can be enjoyed on Fall mornings. This pumpkin quinoa is packed with protein and has added flavor & texture from the amazing sugared pecans that adorn it.
Ingredients
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon cornstarch
  • Pinch of Salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 egg white (see above for vegan substitution)
  • ¼ teaspoon vanilla extract
  • 1 cup pecan halves
  • 1¾ cup water
  • 1¾ cup milk (or milk substitute)
  • 1⅓ cups quinoa flakes
  • 1 cup canned pumpkin
  • ¼ cup half-and-half (or additional milk substitute)
  • ¼ cup light brown sugar
Instructions
  1. Preheat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper.
  2. Place the sugar, cinnamon, cornstarch, salt, ground cloves, and ground nutmeg in a plastic bag, seal the bag, and shake to mix.
  3. Pu tthe egg white and vanilla in a bowl, and beat until slightly foamy. Add the pecans and stir to coat them well. Using a slotted spoon, lift the pecans out the bowl and transfer them to the bag of sugar and spices. Shake, making sure the pecans are well coated with the seasoning. Spread the pecans out on the prepared baking sheet, and bake for 30 minutes. Remove from the oven and let them cool on the baking sheet.
  4. Meanwhile, place the water and milk in a large saucepan and bring to a boil. Add the quinoa flakes and reduce the heat to medium. Cook for 5-10 minutes, until the liquid has decreased by half and the mixture is thick.
  5. Combine the pumpkin and the half-and-half (or milk substitute) in a small bowl and whisk until smooth. Swirl the pumpkin into the quinoa and sprinkle with the brown sugar. Divide among four bowls, sprinkle with nuts, and serve immediately.

Source: Deliciously G-Free (affliliate)

Looking for more things to do with the rest of the can of pumpkin? Be sure to check out these 11 pumpkin recipe ideas for your Fall cooking!

 

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Greek Quinoa Salad

Monday, August 26th, 2013

Greek Quinoa Salad from MomAdvice.com.

Labor Day festivities are just around the corner and with that comes the fun with grilling out and sharing dishes with friends. Today I wanted to share a delicious Greek Quinoa Salad that can be made with many of the veggies lurking in that backyard garden and that easily pairs with a few items you just might have in your pantry.

Walmart challenged me to create a unique dish for Labor Day and I couldn’t wait to share this one. You see, I have been going through a bit of an identity crisis since my visit with my allergist. I was advised to limit my pasta intake and it has been a hard sacrifice for me because I happen to love my pasta…and, sadly, my pasta salads are my claim to fame in the cookout world.

I’m thankful that I discovered quinoa last year because it has helped me so much with my pasta hurdle. I hope you caught my Mexican Quinoa Stuffed Bell Peppers I made last week and that handy tutorial for preparing your quinoa in the rice cooker! I have been continuing to experiment with this delicious and protein-packed ingredient for my summer cooking and couldn’t wait to pair it with some of my favorite Greek flavors. This quinoa salad proves that there are certainly some fun ways around that pasta hurdle and I doubt you will even miss your pasta after you try this!

Greek Quinoa Salad from MomAdvice.com.

The most labor-intensive part of this recipe (no pun intended!) is the chopping. It is an awful lot of chopping, but the flavors are so worth it. This Greek Quinoa Salad is filled with fresh vegetables like cucumbers, tomatoes, red peppers, and fresh parsley. The salty bites come from the Greek olives and the bites of feta cheese (optional, should you be dairy-free). The whole salad is tied together with a delicious red wine vinaigrette made even more flavorful the longer that it sits.

Greek Quinoa Salad from MomAdvice.com.This is one of those recipes that you can customize depending on what you have growing in your garden or what is on sale that week in your store. If you are shopping Walmart, be sure to bring the competing store fliers in and have them price match those produce prices for you!

I hope you enjoy this recipe and I hope it can be your very own, “claim to fame,” at your next cookout! Happy Labor Day, friends! Greek Quinoa Salad from MomAdvice.com.

 

Greek Quinoa Salad
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Greek Quinoa Salad has all the right flavors, colors, and textures with a light vinaigrette dressing to round it all out.
Ingredients
  • 1 lemon, zest and juice
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon dried oregano
  • 1 clove garlic, smashed and finely chopped to a paste
  • ¼ cup extra-virgin olive oil
  • 1 cup vegetable or chicken broth
  • 1 cup quinoa
  • Kosher salt and pepper
  • 2 cups red and yellow grape tomatoes, halved
  • 1 cup pitted Greek olives
  • 1 red bell pepper, diced
  • ½ cucumber, diced and seeds removed
  • Feta for sprinkling on salad (optional)
Instructions
  1. In a bowl whisk together the lemon juice, vinegar, oregano, garlic, salt, pepper, and zest from one lemon. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
  2. Rinse the quinoa in a strainer until the water runs clear.
  3. Prepare quinoa as directed above in a rice cooker or according to package directions.
  4. Transfer the cooked quinoa into a bowl, fluff with a fork and let sit for 5 minutes to cool slightly.
  5. Add the tomatoes, olives, chopped red bell pepper, chopped cucumbers and dressing and toss to coat.
  6. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
  7. Just before serving, transfer to a platter and sprinkle feta on top.
Adapted from Bobby Flay Fit

Looking for more fun cookout dishes? Be sure to check out the Best Steak Marinade in Existence, my Corn Grilled in the Husks, my Three Cheese Grilled Potatoes, and my delicious Grilled Portobello Burgers to tempt your tummy!

 

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Mexican Quinoa Stuffed Bell Peppers

Wednesday, August 14th, 2013

Mexican Quinoa Stuffed Bell Peppers

Looking for an easy recipe that is gluten-free, dairy-free, and vegan? Look no further than these Mexican Quinoa Stuffed Bell Peppers for a fun weeknight meal. You will love these bell peppers for a meatless dish that is packed with protein and very filling with just the right balance of sweetness, from the peppers, and spice from the enchilada sauce,  in this recipe.

Walmart challenged me to come up with a gluten-free dish made from their grocery aisles of ingredients. Quinoa may sound like an ingredient that you can’t find at your store, but Walmart not only sells quinoa, but they now sell a couple of varieties of quinoa on their store shelves. No need to run to a specialty market to find this ingredient anymore!

Mexican Quinoa Stuffed Bell Peppers

If you haven’t bought or prepared quinoa before, then be sure to check out my tutorial on preparing quinoa in an inexpensive rice cooker or on your stove-top. If you decide you love it as much as I do, a rice cooker makes making batches of quinoa for recipes simple.

You will find quinoa over in the rice aisle right at the top. I took a picture in our aisle to help you locate it.

Mexican Quinoa Stuffed Bell Peppers

To make these extra special, I mixed up a batch of my favorite homemade enchilda sauce for these to swim in. I love to make my own sauce because it gives me control over the amount of salt and spice in my dish. You can certainly use a jarred gluten-free enchilda sauce though If you are wanting to keep this gluten-free, be sure to read the back of the tomato sauce label or enchilada sauce label’s ingredients thoroughly before purchasing or eating. 

Unfortunately, Walmart doesn’t offer a lot of dairy-free cheese options (yet!), but you could definitely make these without cheese or head to a specialty market to pick up my favorite dairy-free shreds, Daiya Pepperjack Shreds, for an extra kick. I have been dairy-free for a year now and those happen to be my personal favorite. These peppers really don’t need the cheese though, thanks to the flavorful sauce on the bottom!

Mexican Quinoa Stuffed Bell Peppers

These peppers get a double protein punch thanks to the quinoa and the black beans in this recipe.  Roma tomatoes add a little tomato flavor and the green chilies add a little kick to to the dish. Sprinkled with a little fresh cilantro and a saucy bottom, I promise you won’t miss the meat or cheese or gluten at all!

I prepared mine with red peppers because I love their sweetness, but you can do this same preparation with any variety of pepper you love!

I hope you love these as much as me and I hope you won’t judge that I made a 9×13″ dish just for myself.

Because it is HARD being dairy-free so I have to treat myself all the time…and I do all.the.time.

You know, to get through it.

5.0 from 1 reviews

Mexican Quinoa Stuffed Bell Peppers
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
A gluten-free, dairy-free, & vegan Mexican-inspired quinoa stuffed pepper that is delicious, filling, and protein-packed.
Ingredients
  • 5 bell peppers (any color), sliced in half stem-to-tip, seeds removed
  • 1c quinoa, uncooked
  • 2 cups water or vegetable broth
  • 1 (15oz) can black beans, drained and rinsed
  • 1 small tomato, seeded and diced
  • 1 (4oz) can diced green chiles, undrained
  • Handful of chopped cilantro
  • ½ teaspoon salt
  • Pepper, to taste
  • ½-1 cup dairy-free shreds (optional)
  • 28-ounce jar of enchilada sauce (or a double batch of my homemade version, linked above)
Instructions
  1. Prepare quinoa as instructed on the box or using the method linked above for cooking in your choice of vegetable broth or water.
  2. Prepare enchilada sauce recipe (linked to above) or omit this step if using prepared enchilada sauce.
  3. Slice the peppers in half and remove the seeds. Microwave pepper halves 3-4 minutes to soften slightly.
  4. Once quinoa is cooked, add it to a mixing bowl. Stir in the rinsed black beans, tomato, green chiles and their juices, cilantro, salt and pepper (to taste).
  5. Pour enchilada sauce into a 9×13″ baking dish.
  6. Fill the peppers with the filling and then rest them in the enchilada sauce. Sprinkle with cheese if desired.
  7. Cover the pan with foil and bake at 375 degrees 30 minutes.. Remove foil and cook about 5 minutes longer. If cheese isn’t melted still, turn broiler on high and cook for an additional 2 minutes.
  8. Serve peppers drizzled with enchilada sauce.
Recipe Adapted from One Lovely Life.

 

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Fresh Peach Sorbet

Monday, July 1st, 2013

Fresh Peach SorbetPeach season is upon us and what could be better than putting those fresh peaches to work in a peach sorbet. This homemade peach sorbet tastes rich and creamy, but is dairy-free and packed with fresh fruit, for the perfect summer treat!

Fresh Peach Sorbet

I was a kid that grew up on the good old-fashioned canned peaches and humbly admit that I had never eaten a fresh peach until this year. Once I tasted how delicious a fresh peach peach was, I realized just what I had been missing all of these years.

Each month, Walmart is challenging  me to use one of their produce items a new way and to share some easy tips for selecting your produce. Have you seen my past projects? I bet you would love our Baked Strawberry Doughnuts and Blueberry Sangria Lemonade that I created with some of the past produce picks.

Fresh Peach Sorbet

How Do I Pick the Perfect Peach?

Look for peaches that have a slight give when pressed, but try to avoid peaches that are heavily bruised. When examining the stem end, they should have a yellow, amber, or golden hue, but not a greenish tinge.

If you have peaches that you’d like to ripen further, leave them at room temperature in a dry area. Check them daily to see if they have reached the desired ripeness and upon reaching that, refrigerate them. Refrigeration helps to stop that ripening process so even those super ripe peaches will last a couple of days longer in your refrigerator.

This month marks one year that I have started my journey on a dairy-free diet. It’s been one of the hardest things I have done, but one of the most beneficial to my health. There are few things that I can’t replicate or substitute, and the only true challenges that present themselves are when I am not at home and able to control what is being served.

Although I have never been a big ice cream eater, sometimes I crave that ice cold treat in the summer. I decided to create this peach sorbet as a special treat for myself. I love this recipe for a lot of reasons; it is jam-packed with fresh fruit, it doesn’t even require you to peel a peach, it has no dairy, and it tastes like summer in a dish.

What’s not to love?

Fresh Peach Sorbet

Why Is There Alcohol in Your Sorbet?

If you don’t want your ice cream or sorbets to freeze as hard as a rock, you can add a little alcohol to your ice cream or sorbet recipes to keep the ice cream softer and easier to scoop. I promise that you won’t even taste it.

Alcohol basically acts as an anti-freeze agent in your ice cream and a little bit will go a long way in your recipes (only 1-3 tablespoons necessary per batch). To read more about the science behind alcohol in your ice creams or sorbets, check out this awesome post from David Lebovitz that explains it a bit more.

If you don’t keep alcohol in your home, try purchasing those mini bottles of alcohol for your homemade ice cream batches. I promise, you will thank me when you don’t have to wait an hour for the ice cream to thaw so you can scoop it!

Why Don’t You Peel the Peaches for the Sorbet?

Why make more work for yourself? Your food processor will do a great job of breaking the skin down in your sorbet and you won’t even taste it. I think it adds some pretty flecks of color throughout the batch and it is less work for you! That is what makes this recipe such a winner with this fruit!

Fresh Peach Sorbet

Fresh Peach Sorbet
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
An easy dairy-free sorbet packed with fresh peaches for a fun summertime treat! Low in calories, rich in fresh fruit, and easy to make!
Ingredients
  • 1 cup sugar
  • ½ cup water
  • 2 pounds fresh peaches (any variety)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lightly beaten egg white
  • 1 tablespoon vodka
Instructions
  1. In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup.
  2. Cut and pit your peaches, leaving skins intact.
  3. Add the peaches to your food processor and purée until smooth.
  4. Transfer the mixture to a bowl and add syrup and lemon juice.
  5. Chill the mixture until cold.
  6. Stir in egg white and vodka.
  7. Add the mixture to your ice cream maker and run as directed (I churned mine for about 15 minutes).
  8. Serve sorbet immediately or transfer to an airtight container and put in freezer to harden for a few hours.

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Dairy-Free Crustless Quiche

Monday, January 7th, 2013

One of the hardest things I did this year was to start eating a dairy-free diet. This dairy-free crustless quiche recipe got me through many cheesy-filled get holiday togethers and was created just for myself for Christmas morning this year. You won’t believe how decadent this dairy-free crustless quiche tastes and, I highly doubt, you will even miss the milk or cheese.

Dairy-free doesn’t mean egg-free for me, but it did mean giving up the cheese and milk in my life. I made an easy transition into drinking almond milk (remember those infamous milk allergy mugs), but other transitions were a little more challenging. Our weekly pizza night now has a special alternative-cheese section for me, tacos and enchiladas also have an alternative-cheese section, creamy & decadent main dishes have been abandoned for now,  and I have had to learn some new ways of snacking. Although it has been challenging, the rewards have been so worth it for my stomach.

Although a round of allergy testing proved, I am not allergic to milk, my body’s response to it is to attack itself for three days straight if I have any dairy. As I get older, I want to deal with that less and less. Who has time to be sick for three days?  Luckily for me, there are many great dairy-free options at the supermarket and natural food stores to keep me full and happy.

What I love about this quiche is that it offers the perfect balance of layers of delicious veggies with an egg mixture mixed with a little spice and the mild flavor of rice milk.

Although many times you need to go to natural food stores to stock up on dairy-free alternatives, this dish can be created with supplies bought at your local Walmart stores. The rice milk is available with a couple of other milk alternative options over by the coffee/tea section of our store. I am becoming a fan of rice milk for cooking and I think you will too!

Don’t feel limited to the vegetable options I am sharing though, the beauty of a quiche is that it can be created from whatever you might need to use up in your vegetable drawer of your refrigerator!

Dairy-Free Crustless Quiche
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A dairy-free crustless quiche that is healthy, packed with veggies, and loaded with flavor.
Ingredients
  • Dairy-Free Crustless Quiche
  • 1 Tbsp. olive oil
  • 1 teaspoon minced garlic
  • 3 handfuls fresh baby spinach, roughly chopped if desired
  • 1 red bell pepper, diced
  • 2 cups fresh mushrooms
  • 1 pint cherry mushrooms, sliced in half
  • 6 eggs
  • ¾ cup plain rice milk
  • 3 Tbsp. all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. sweet paprika
  • ⅛ tsp. black pepper
Instructions
  1. Preheat your oven to 350 degrees.
  2. Heat oil in a large saute pan over medium-high heat. Add minced garlic and heat for one minute.
  3. Toss in chopped bell peppers and mushrooms and cook for five minutes.
  4. Remove from the heat.
  5. In a separate large bowl, whisk together eggs, flour, baking powder, rice or almond milk, salt, paprika, and black pepper.
  6. Stir in the sauteed vegetables and fresh spinach, and stir until well combined.
  7. Pour mixture into a greased pie pan.
  8. Place the sliced cherry tomatoes on top, cut side down.
  9. Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted comes out clean.
  10. Remove from the oven and allow the quiche to set up for at least five minutes.
  11. Cut and then serve immediately.

What healthy eating plans do you have for the New Year? Any advice for someone who is trying to go dairy-free with their diet? I would love to hear your ideas!

I am a part of the Walmart Moms program, and Walmart has provided me with compensation for these posts  My participation is voluntary and opinions are always my own.

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Painted Milk Allergy Mugs

Tuesday, October 2nd, 2012

In our family each family member seems to need to drink a different variety of milk. I wanted to create these painted milk allergy mugs for our family and wanted to show you this easy fifteen minute craft that might help your own family with the dinner hour.

Without going into an annoying list of all of our health issues these days, we have all had to make some dietary changes for our health and that means three varieties of milk in our fridge. I recently snapped a picture on Instagram (find me on there under momadvice!) and commented that our family doesn’t need an additional fridge in our garage for beer, but one just for all of our milk. It is a game of milk tetris in this fridge. I knew we weren’t alone, but it surprised me just how many friends commented that their fridge looked just like ours.

Pouring three varieties of milk each dinner hour can get confusing. One mix up could really ruin someone’s day… literally.  Since one of us would rather not spend the afternoon in belly pain if they grab a cup of whole milk instead of their almond milk, I thought it was time to make labeled cups for each of us. I had been dying to try out Martha Stewart’s new line of paints at Michael’s so I headed over there to grab the supplies and found some inexpensive glasses at a local discount store to complete the supplies for this project.

How to Stencil Your Glassware

1. Clean your glasses with soap and water, then rub with rubbing alcohol to remove any remaining residue on the glass.

2. Apply the reusable adhesive stenciled letters for your milk labels. If you have a shorter cup, feel free to substitute words like, “almond” or “coconut” with the word “nut,” to save on space.

3. Pour a small amount of paint on a disposable plate. Using your brush, apply a thin layer of paint, doing your best to stay within the stencil. If needed, apply a second coat.

4. While your paint is still wet, carefully peel off stencil.

5. Allow the paint to dry for one hour and then place the glasses on a cookie sheet.  Set the glasses in a cool oven.  Set oven to 350°F and bake for 30 minutes.  Glass must heat gradually with the oven to avoid breakage.  Do NOT place glass in a hot oven.  After 30 minutes, turn the oven off.  Allow glass to cool completely in oven.  Wait 72 hours before using.

6. Clean all stencils, rushes, and tools immediately after using them, before the paint has dried. You can use a stencil cleaner to clean. Let dry. Attach backing to stencils and then store for another use.

It’s that easy, friends! I hope it helps another family struggling to keep track of the milk cups! Of course, I can’t wait to do some other fun projects with these stencils! Have a great day!

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