Dairy Free Archives

Mashed Butternut Squash

Creamy butternut flavored with coconut oil, cinnamon, and nutmeg. (OMG, yes.)

Butternut Squash Smoothie

Smoothies can be seasonal, too. This one’s made for fall.

Broccoli Rabe Smoothie

For when your blender is sick of spinach and kale.

Baked Eggplant

Crunchy greens and cucumbers, salty olives and feta…it’s a classic we never get sick of.

White Bean Soup with Spicy Sausage

Hearty, filled with vegetables, and ready in half an hour.

INGREDIENTS 16 ounces pork tenderloin 2 tablespoons Dijon mustard 2 garlic cloves, chopped sprinkle sea salt sprinkle freshly ground black pepper DIRECTIONS Preheat oven to 425 F. Season the pork with salt and pepper to taste. Mix the mustard and garlic together and rub all over the tenderloin. Heat a large nonstick ovenproof skillet over medium-high heat. Add the pork and sear until all sides are brown, turning occasionally, about 5 to 7 minutes. Transfer the pan to the oven and roast until cooked through, about 15 minutes. Let the pork rest for 10 minutes. WHY WE LOVE THIS RECIPE A serving of pork contains 50 percent of the daily iron your body needs in an easily-absorbed form. Served at a special dinner alongside roasted root vegetables, mashed sweet potatoes, and other delicious sides, it’s a total winner.

Raw Brownie Batter

Vegan, gluten-free chocolate gooey bliss. You’re welcome.

Chocolate Cherry Smoothie

This creamy smoothie tastes like a chocolate cherry dessert but is filled with antioxidants, protein, fiber, and healthy fats instead of white flour and white sugar. Enough said. INGREDIENTS 1 cup milk or milk alternative 1 cup frozen cherries 1/4 avocado, frozen 1 tablespoon almond or peanut butter 1 cup baby spinach 1 teaspoon vanilla extract 1 scoop chocolate protein powder List Item DIRECTIONS Add all ingredients to a blender. Blend until smooth, and enjoy! WHY WE LOVE THIS RECIPE Sweet cherries are an all-time favorite summer snack, but there are a few ways to make sure you can enjoy them year-round. Our favorite is by freezing them and then throwing them into smoothies. Their health benefits are seriously impressive. They’re packed with antioxidants that protect your body against free radicals, and eating them has been associated with decreasing inflammation. They’re also a great source of dietary fiber (which most Americans don’t get enough of!), vitamin C, and potassium. Pair this with a smoothie combo of greens, avocado, almond butter, and cacao, and you’re sipping on a nutrient packed, energizing, satiating, and seriously delicious breakfast.

Dairy-Free Ice Cream Sandwiches

Recipe courtesy of Nutritious Life Studio student Beth McLaughlin, APRN-CNP. INGREDIENTS 20 graham cracker squares 1 1/2 cup dairy free yogurt, plain 1 1/2 cup coconut milk whipped cream 1 1/2 cup fresh fruit, blueberries, strawberries or pineapple, diced 1-2 teaspoon vanila extract DIRECTIONS Line a cookie sheet with parchment paper. Line up the graham cracker squares. In a bowl, mix the yogurt, fresh fruit, whipped cream and vanilla. Top 10 of the graham cracker squares with this mixture, then place the other half on top to make a sandwich. Quickly place into the freezer for 1-2 hours, then sit at room temp for a few minutes before eating. Optional: Wrap them individually in parchment paper for quick snacks.