The hardest meal for me to eat dairy free is breakfast. The days of good ol’ milk and cereal or a yogurt with fruit are gone! And I can not seem to get into having cereal with any other type of milk. So I have been playing around with some other options and I’m loving this version of oatmeal. It keeps me full and is delicious!
1/2 c. rolled oats
1 c. water
1 T. nut butter of your choice
1/4 c. Dairy/Soy free mini chocolate chips
1. Microwave rolled oats and water for 1 1/2 minutes or until preferred consistency
2. Stir in nut butter and chocolate chips.
Ever since we have found out Lucy has a dairy allergy, I hate to say this, but I felt a little shorted on all the good food. I am SUCH a dairy fan and used to eat cheese with pretty much every meal, have a yogurt a day, and maybe even a glass of milk with fruit as a snack. Oh yeah, I was over doing it big time!
But honestly, I have felt better than ever since giving dairy up! And it has made losing the baby weight REAL easy. Most things I would have eaten before just need simple tweaks to make them dairy free- like our favorite waffle recipe! How simple! It helps me feel like I’m still getting to splurge on food.
Dairy Free Waffles
revised using Basic Waffle Recipe from “Waffles”
2 large eggs
1 1/2 c coconut milk (I used sweetened)
1/2 c canola oil (any oil you have will work though!)
1 t pure vanilla extract
1 1/2 c flour
1 T baking powder
1/4 t salt
Fresh fruit or nuts (optional)
1. Whisk together wet ingredients.
2. Mix dry ingredients in large bowl. Make a well in dry ingredients and pour wet mixture in. Mix together until smooth. Add in any other desired ingredients like fresh fruit or nuts.
*** We use this waffle maker and absolutely love it!
Have you seen all those “Tasty” videos floating around on Facebook and Instagram? They all look so yummy and make me hungry everytime I see one. So when I was asked to bring dessert over to some of our friends’ house, I jumped on the opportunity to give one of those recipes a try. The chocolate chip brownie cheesecake had caught my eye because I am always a fan of brownies, and why not add something wonderful like cheesecake on top?! I did make some tweaks, as the recipe called for a brownie mix but I prefer homemade brownies (and I didn’t have a brownie mix!) Also, my cheesecake topping turned out a little more lumpy than the Tasty video’s- maybe I will have to attempt making this again soon to see if I can get it creamier! But I will admit, even though it wasn’t as pretty, it tasted darn delicious! Here’s the recipe I used.
Chocolate Chip Brownie Cheesecake
Brownie “Crust” (using recipe for Fudgy Cocoa Brownies from cocoa box):
½ cup butter or margarine
⅓ cup SACO Premium Cocoa
1 cup granulated sugar
1 tsp vanilla extract
½ cup all-purpose flour
¼ tsp salt
16 ounces softened cream cheese
1 c sugar
1 tsp vanilla
8 ounces whipped cream
1 c mini chocolate chips
Preheat oven to 350°F.
Grease one 8-inch square baking pan.
In a medium saucepan melt butter over low heat (or melt in microwave in a one-quart container). Remove melted butter from heat, add cocoa, and stir until well-blended.
Add sugar and mix well.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla, flour and salt.
DO NOT OVERBEAT.
Spread in prepared pan and bake 25 to 30 minutes, or until wooden toothpick tests done. Let crust cool completely.
Beat together the cream cheese and sugar, and mix in vanilla. Fold in whipping cream and then add chocolate chips. Mix well. Spread topping on cooled brownie crust. Refrigerate for 4 hours, then serve.