Dairy-free, egg-free Banana French Toast

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At our house, we have a tradition we like to call ““Breakfast Fridays.”  That’s where we have breakfast food for dinner and my darling son gets to stay up late with daddy watching TV and eating snacks until they both fall asleep on the couch. LOL. He looks forward to this bonding time with his dad every week.  And it gives mommy some much needed “me time” on a Friday night to catch up on my Netflix, blog, or finish reading that novel on my nightstand that I keep telling myself I’m going to finish.

Well, this past Friday we had Dairy-free/ Egg-free Banana French toast. Wait? You can make French toast without eggs?  Yes!!!! You can!  And I’m gonna show you how.

Dairy-free/Egg-free Banana French Toast-makes about 4 slices

Ingredients:

  • “safe” bread (I just used 4 slices of a “safe” whole wheat sandwich bread)
  • ¼ cup of banana puree ( I mashed mine with a fork, but you can totally use a blender)
  • ¼ cup non-dairy milk (we use Almond milk in our house)
  • 2 tbsp. sugar
  • 1 tbsp. vanilla extract
  • 1 tsp. cinnamon

Mix together the banana puree, non-dairy milk, sugar, vanilla and cinnamon in a dish flat and wide enough for dipping the bread. Coat each side of a piece of bread by dipping into the mixture.  Now, be careful with this process. Dip one side, then flip the bread immediately to dip the other side.  Don’t allow the bread to sit in the mixture.  If you do, it will be a soggy mess and just won’t cook up right.  Next, brown each side of the bread slices in a medium-high skillet. About 3 minutes per side.  Flip them over a few times while they’re browning to prevent burning on either side.

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Next transfer the slices to a 400 degree oven to finish cooking. Bake about 10 mins., flipping halfway through.

I topped ours with some powdered sugar, sliced strawberries and bananas, and warm maple syrup.

Enjoy!

Dairy-free, Egg-free Chocolate Cupcakes w/ Cookies & Cream Frosting

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Chocolate should be a food group, don’t you think? I mean c’mon! Everything’s better with chocolate on it!  Okay, maybe not everything…but you’ve got to admit, a little chocolate does make things better.  At least for me it does.  I’m a bit of what some would call a choco-holic.  I admit…it’s a problem.  I love chocolate cake!  And I love chocolate cookies!  Seriously, I go through a package of Oreos in a few days! It’s my guilty pleasure.  At night I look forward to my crunchy, sweet 10 o’clock snack while hubby and I catch up on Netflix.  And by the way, Oreos are milk and egg-free!  Score!

This recipe is the perfect marriage of chocolate cake and chocolate cookie. Yum!  But don’t fret…I realize I’ve got to balance out all that chocolate going on.  So, I do this with a dairy-free cream cheese frosting which adds just a hint of tang.   These little gems are seriously good!

 

Dairy-free/Egg-free Chocolate Cupcakes w/ Cookies & Cream Frosting-makes about 15 cupcakes

Ingredients:

            Chocolate Cake Batter:

  • 1 box “dairy-free, egg-free” Chocolate Cake Mix

Cookies & Cream Frosting:

  • 6oz. dairy-free “cream cheese”
  • ½ cup vegan butter
  • 3 cups of confectioner’s sugar

Prepare cake mix according to package. I use Cherrybrook Kitchen cake mixes because they’re allergy friendly, and don’t contain milk or egg.  Pour batter into lined cupcake pan and bake according to instructions.  Let cool.

To make the frosting simply beat the vegan butter and dairy-free cream cheese together. Add in sugar a cup at a time and continue to beat until fully incorporated. Gently fold in crushed Oreos.

Top each cupcake with a generous amount of frosting and a cookie, then enjoy!Cupcake1

 

Dairy-free, egg-free S’mores Sandwich Cookies

 

 

Do you love S’mores? I do. No, correction…I LOVE S’mores!  It’s that fluffy marshmallow melted onto that crunchy sweet graham cracker with just a hint of saltiness, all smothered in smooth, rich melted chocolate! OMG…all that ooey-gooey deliciousness, that’s what I love!

In fact, I love it so much that I have multiple S’more recipes. And today, I want to share with you one of my favorites: S’more Sandwich Cookies.  This yummy recipe is quick, easy, and best of all, it’s dairy and egg-free, which is a must in our house due to food allergies.  Now don’t panic! Just because there’s no dairy or eggs, doesn’t mean there’s no flavor. These cookies are fantastic! Trust me, you won’t be disappointed!

Dairy-free/Egg-free S’more Sandwich Cookies-makes about 18 cookies, depending on size

Ingredients:

            Cookie Dough:

  • 2 ¼ cups of flour
  • 1 cup crushed graham crackers
  • 1 tsp. baking soda
  • Dash of salt
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 tbsp. vanilla
  • 1 cup vegan butter
  • ¼ cup non-dairy milk
  • 1 cup of miniature marshmallows (I chopped mine to make them even smaller)

Chocolate Filling:

  • 1 cup dairy-free chocolate chips
  • 1 tbsp. non-dairy milk

Mix dry ingredients (first 4) together in a bowl. In a separate bowl mix wet ingredients (remaining 5), except for marshmallow.  Add dry ingredients, a little at a time, to bowl of wet ingredients.  Mix together. Gently fold in marshmallow.  Scoop cookie dough onto parchment paper lined baking sheet (may use a small ice cream scooper for small size). Flatten slightly.  Bake at 350 degrees, for 15-18 mins. until golden brown.  Let cool.

To make the chocolate filling, mix together chocolate chips with non-dairy milk and microwave on high for 20 seconds to melt.

To make the sandwiches, flip one cookie over so the bottom side is up. Spread on some of the chocolate filling and top with another cookie to form a “sandwich”.  Enjoy!

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Dairy-free Avocado Ranch Dressing

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I absolutely love salads!  It’s the versatility of the thing.  From pasta salads, to taco salads, to tossed salads, the possibilities are endless!!  All you gotta do is through together a bunch of veggies of your choice, add meat, don’t add meat, add a carb, don’t add a carb-it’s up to you.  You can totally make it your own unique yummy creation.  However, we all know that the star of the show is the dressing!  Sweet, tangy, spicy whatever your tickles your fancy, just make sure it’s yummy and it’ll certainly be an easy breezy crowd pleaser.

I have to admit, this was inspired by the Chik-fila Avocado Lime Ranch dressing.  So far this Spring/Summer I’ve been addicted to their Spicy Southwest Salad with that dressing.  But, of course it contains egg and dairy, so it’s not allergy-friendly for us.  So I got to thinkin’, like I often do, “how can I recreate this safely at home?” And the light bulb went off!  It’s soooo easy!  Seriously, this was a no-brainer…pondering time was like 30 seconds flat.

I made this Avocado Ranch dressing by simply taking Hampton Creek’s Just Ranch and throwing in some “special additions”.  It was quick, easy, safe, and turned out Delicious!  Try this.  Trust me-you won’t be disappointed!

What’s your favorite summer salad? Leave a comment and let me know!

 

 

Dairy-free Avocado Ranch Dressing – serves a variable amount

 

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Ingredients:

  • 1/2 bottle of Hampton Creek Just Ranch
  • 1/2 ripe avocado
  • 1 clove of garlic
  • 1 lime
  • 1 tsp. apple cider vinegar
  • 1 tsp. black pepper
  • 1 tbsp. honey
  • dash of salt

 

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Add Just Ranch to blender.  Slice avocado in half and remove pit.  Scoop the flesh from one half of the avocado and add to blender.  Add remaining ingredients and blend until smooth.  If it’s too think just add some water a little at a time until you get the right consistency for you.  We liked it thick and creamy.  Enjoy!

 

 

Allergy-friendly Shopping Haul

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Hi guys!

I know…I’ve had writer’s block for like a year and a half.  At this point…you can’t even make excuses or try to give reasonable explanations for that long of a hiatus, you just have to apologize ( I am truly sorry), ask for forgiveness (please forgive me), and do better.  Which, I plan to do.  I got my second wind…and I’m about to soar!

Okay, moving along….here’s today’s post.  It’s a haul! Yay!

Keep in mind, as always…what we consider allergy-friendly (milk-free, egg-free) may not be allergy-friendly for you.  Always, always check ingredients.  So, here’s a little about each of the items in today’s haul.

Hampton Creek’s Just Italian:  Love it!  Tastes great! A little heavy on the spice though. I found it at Walmart, so I didn’t have to search multiple stores, which is great. No egg, No dairy…win! win!

Hampton Creek’s Just Mayo:  Ya’ll know I love this stuff! ‘Nuff said.

Sky Valley’s Korean BBQ sauce:  It’s vegan, so I’m excited to try it.  I haven’t yet, but i’ll be particularly surprised if it tastes even remotely authentic.  My best friend is half Korean, so I’ve eaten a fair share of Korean BBQ so far in my adult life, and i’ll probably judge this stuff pretty hard. I’ll keep you guys posted.

Organicville Marinara Sauce:  It’s vegan, so it gets my vote right there, and it happens to taste fabulous! It has just the right amount of spice, not too overwhelming.  I get it at Target, so it’s fairly easy to find.  I do have one complaint about it, it’s kind of thin in consistency, but you can fix that by adding a bit of tomato paste to it.  However, if you add paste, you may have to do some seasoning additions as well, particularly sugar.  But, all in all, it’s my go-to jar marinara sauce.

Hampton Creek’s Just Cookies: They’re dairy free, and egg free.  I found these at Target and was super stoked!  But, when I looked on the back of the package, it did say “may contain milk”…bummer:(  That means, I won’t be giving it to my DS because of the risk of contamination, but my husband and I will eat them.  I got the chocolate chip, and they were really, really good.

Hampton Creek’s Just Ranch:  Best. Dressing. Ever…that’s all I’ve got to say.

Have you tried any of these products?  If so, leave me a comment and let me know your thoughts!

 

Milk-free, egg-free Sweet Potato Pie

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Hi guys !  I’m baaaaaack!  Okay, okay…I’m not even going to bother apologizing or giving you guys some old lengthy, tired excuse for my hiatus, cuz’ I’m sure you’re sick of hearing those…and I’m sick of giving them. LOL.  Just blame it on my mind, and not my heart, please.

Anyway…with it being Holiday season and all, I’m sure Sweet Potato Pie is on almost everybody’s menu.  I know it’s a family favorite for us!  I have finally discovered the art of making Sweet Potato Pie sans milk and egg, that’s actually delicious !! It’s also ridiculously easy, too.  And trust me when I say no one can tell that it doesn’t have milk or egg in it.  I’ve had family members say that they can’t tell the difference, so this is not just me talking here.  It really is the truth!!!

Go ahead and try this one out, I promise you won’t be disappointed.  I pray you all have Safe and Happy Holidays and a blessed New Year !

 

Merry Christmas to all…and to all a good night!

 

Milk-free, egg-free Sweet Potato Pie – serves a variable amount (depending on how small you slice it)

Ingredients:

  • 1 “safe” prepared pie crust ( I make my own from scratch, but that’s another recipe for another day)
  • 1 can of Sweet Potato Puree (be sure to get the puree, not the mix)
  • 1/4 cup of almond milk mixed with 3tbsp. of flour to form a thickening
  • 3/4 cup of white sugar
  • 1/4 cup of brown sugar
  • 3 tbsp. melted butter (we use Earth Balance, it’s vegan)
  • 1 tsp. cinnamon
  • 1 tbsp. vanilla extract
  • dash of salt

Preheat oven to 350 degrees.  Whisk all ingredients together.  Pour into prepared pie crust (I like to sprinkle a bit of cinnamon on the top, for presentation, but this is optional).

 

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Bake at 350 degrees for 1 hour.  Let cool.

 

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Then cover with aluminum foil and refrigerate for at least 3 hours, but preferably overnight (this is so the pie can “set-up”).  Enjoy!

 

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Pot Roast

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Now, there’s really not anything milk or egg-free about this recipe.  It’s just a really good recipe.  LOL. So, I had to share it with y’all.  You can thank me later.  (*wink, wink*)  It really is delicious!  It is soooo tender and juicy and effortless.  I mean other than chopping up the veggies, it really is minimal work.  The sauce is a recipe I’ve added to and taken away from, which I found on allrecipes.com, and I cannot for the life of me remember the name of the contributor (but shout-out to you girl !)

Now, for this recipe I utilized my good ol’ crockpot/slow cooker.  Admittedly, the crockpot has not necessarily produced the best results in the past.  That’s probably less about the device, and more about the person operating the device…(*side-eye*)  The thing I’ve noticed is that I just can’t seem to get it right…either the food is overdone and dried out, or watery and under-seasoned.  That’s until now…I finally got it right!  Well, pot roast anyway.  My husband loved this!  And he always calls whatever I cook in the slow cooker a “crockpot creation”.  He hates when I cook in the slow cooker, cuz’ it never turns out right!  This time he scarfed his food down and even said that this is the best “crockpot creation” I ever made. LOL.  He’s so funny!

Anyhoooooo, definitely get a good cut of meat.  I bought a 2.5 lb cut of chuck roast.

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Ain’t it purrrrty???  It really was a beautiful cut of meat.  Cheers to a super-easy, super-tasty crockpot meal !

Use “Mommy’s Meat Seasoning” of course, throw in some chopped veggies, make the sauce right in a measuring cup and set-it and forget-it !  (that’s so cliché) (*another side-eye*)

Pot Roast-serves about 4

Ingredients:

  • 2-3 lbs. cut of roasting meat (I used chuck)
  • Mommy’s Meat Seasoning
  • 1/2 yellow onion, sliced
  • 1/2 green pepper, sliced
  • 1/4 cup of Soy Sauce
  • 4 tbsp.  Worcestershire Sauce (I use Annie’s cuz’ it’s Vegan)
  • 3 tbsp. of water
  • a splash of oil
  • a dash of sugar (of course)
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Here we go….

Season your meat thoroughly to your taste and put it in the crockpot.  Mix together the soy, and worcestershire sauces with the oil and water and sugar.  Add your sliced veggies to the crockpot and pour the sauce mixture over it.

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Cook on high for 4.5 hours, or low for 6-7 hours.

Serve with white rice and Voila! Soooooo good!

Okay, here’s a real close-up of the meat.

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Go on and grab you a fork full !

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