dairy free recipes – Page 3 – Living Intuitively

Food

The BEST Cornbread (Vegan & Gluten Free)

October 25, 2021by Kayla ChristineLeave a Comment

Most Gluten Free Cornbread turns out too crumbly or just dry… But, not this one! It is just so perfect & moist – no one will ever know what it’s missing! This Gluten Free & Vegan Cornbread recipe can be made in a pan or into cornbread muffins, whichever you prefer I guarantee it’ll be just as tasty.

I serve mine along with my Gluten Free Chili recipe, which I definitely recommend you try if you haven’t already. Delish!

Ingredients:

1 cup Bob’s Red Mill Medium Grind Cornmeal

1 1/3 cup unsweetened plain oat milk

1 1/2 tablespoons apple cider vinegar

2 tablespoons Bob’s Red Mill Egg Replacer (plus 4 tablespoons of water)

1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

1/4 cup Lakanto Monkfruit Classic Sweetener

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon sea salt

1/4 cup Miyoko’s Vegan Butter, melted

Honey to drizzle on top

Step 1

Combine cornmeal, oat milk and apple cider vinegar in a large bowl and let sit for 10 minutes.

Step 2

Preheat oven to 375 degrees F. Line an 8×8″ pan with parchment paper and spray (I use coconut oil spray). Set aside.

Step 3

Combine the egg replacer and water, mix just to combine, set aside. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Step 4

Add the dry ingredients, egg mixture, and melted butter to the bowl with the cornmeal. Mix until thoroughly combined.

Step 5

Transfer to prepared pan and bake until golden & toothpick comes out clean, roughly 25-30 minutes. Then drizzle honey (or more melted butter) on top and voila!

Food

Buffalo Cauliflower (Dairy & Gluten Free)

September 5, 2021September 5, 2021by Kayla ChristineLeave a Comment

All the delicious, tangy flavor of buffalo wings without the mess and calories. I’ve never been a huge fan of buffalo chicken wings, so this substitution was an easy one. But even all you wing fans out there will love these spicy little buffalo-sauce-covered cauliflower nuggets.

Ingredients:

1 large head of cauliflower (cut into small florets)

1/4 cup Franks RedHot Sauce (plus more for serving)

2 tablespoons coconut flour

1 tablespoon Bob Mills Egg Replacer (plus 2 tablespoons of water)

1 teaspoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon onion powder

1 teaspoon salt

Vegan Ranch for dipping

Step 1

Preheat oven to 425 degrees. Line baking sheet with parchment paper, spray with cooking spray. Set aside.

Step 2

Place cauliflower florets in a mixing bowl. Drizzle olive oil and hot sauce, stir to coat. Then add all your seasonings, stir to distribute evenly.

Step 3

Add the egg replacer and water to coat cauliflower. Followed by coconut flour. Toss together and place in preheated oven immediately.

Step 4

Bake for 25-30 minutes, turning the cauliflower halfway through. Cook until fork tender. Remove from oven and drizzle a little more hot sauce on top and broil on high for 2 minutes (this will help the cauliflower crisp up).

Food

Buffalo Chicken Dip (Dairy & Gluten Free)

July 24, 2021by Kayla ChristineLeave a Comment

If you’ve been in need of an appetizer to totally impress your guests, look no further!

Not only does this take super minimal effort to put together, it is such a crowd pleaser. And the best part, your guests will never believe there is actually NO dairy in it.

Ingredients:

2 chicken breasts

8 oz dairy free cream cheese, linked here

1 cup shredded dairy free mozzarella, linked here

3/4 cup Franks Buffalo Sauce

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon minced dried garlic

salt & pepper to taste

Chips for dipping

Recipe Note: I use Miyoko’s dairy free cheeses majority of the time, because they truly taste the best and the ingredients are just on point. All of their products contain no fillers, no gums, and no soy – so my fellow stomach issue friends, this brand is for YOU. You can substitute any dairy free products you’d like if you have another preference, or even substitute real cheese (if that’s more your style). UP TO YOU 🙂 Enjoy!

Step 1

In a crock pot or pressure cooker, cook chicken breasts with 1/4 of the buffalo sauce, and all of the seasonings.

Step 2

Once chicken is cooked through, use two forks to shred it apart. Add chicken back into crock pot or pressure cooker, with the remaining buffalo sauce, cream cheese, and mozzarella for roughly an hour on a low setting to melt everything together.

Step 3

Before serving, transfer to an oven safe dish and cook for 15 minutes at 400 degrees.

Food

Breakfast Oat Bars (Gluten & Dairy Free)

February 15, 2021March 8, 2021by Kayla ChristineLeave a Comment

If you are a morning coffee person like I am then these are the perfect pairing. Simple, easy and delicious! Packed with protein, healthy fats and fiber to keep you full longer. And as always, gluten & dairy free!

VEGAN FRIENDS: Follow the directions in Step 2 to substitute the egg for a flax egg 🙂

Ingredients:

3/4 cup almond meal (or almond flour)

1 cup old fashioned gluten free oats

1 tablespoon chia seed

1 tablespoon cocoa nibs

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/4 cup unflavored plant protein

1 egg (or 1 flax egg)

3 tablespoons almond butter

3 tablespoons coconut oil, melted

6 tablespoons monkfruit maple syrup, linked here

Step 1

Preheat oven to 350F and line a 8×8 baking pan with parchment paper.

Step 2

Whisk together dry ingredients, set aside. Whisk together the wet ingredients, set aside.

VEGAN OPTION: Place 1 tablespoon of flaxseed meal in a small bowl, with 3 tablespoons of water. Mix together with a fork and place in fridge for 15 minutes to set up and thicken. Recipe hack – use this mixture to substitute eggs in just about any recipe! Works every time and you can thank me later 😉

Step 3

Add the wet ingredients into the dry ingredients, stir to combine. Once mixture comes together (it should be a little sticky), place into prepared pan.

Step 4

Bake for 10 minutes and you’re done! This recipe will make about 12 squares. Store in an airtight container in your fridge for 7 – 10 days. To reheat, I just place them in the microwave for 10 seconds, but they are also just as good cold!

Food

BUFFALO CHICKEN MEATBALLS (GLUTEN/DAIRY FREE)

February 8, 2021February 22, 2021by Kayla ChristineLeave a Comment

Super Bowl Sunday would be incomplete without something buffalo on the table… am I right?

Personally, I think these are a better party dish than everyone’s go to buffalo wings because not only are they SUPER easy to make, they also won’t make a disaster as your guests enjoy them! Oh and did I mention, they’re also healthy?

Ingredients:

1 lb ground chicken

1/2 cup almond flour

1 egg

1/4 of a yellow onion, chopped

2 garlic cloves, chopped

1/4 cup Franks Buffalo Sauce, linked here

You will also need roughly 1/2 cup to toss meatballs in once they are done cooking

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Pinch Sea Salt & Pepper

Step 1

Preheat oven to 400 F, line a baking sheet with parchment paper, set aside.

Step 2

Add all ingredients into a large mixing bowl, and combine until mixture comes together (I use my hands for this part, but you can use a rubber spatula if you’re not into touching raw meat with your hands).

Step 3

Form mixture into roughly 8-10 meatballs, about 2 tablespoons in size if you were to measure.

Step 4

Bake for 12 minutes, then remove and flip meatballs on to the other side. Return to over for another 12 minutes.

Step 5

Let cool for 10 or so minutes, then place meatballs in a baking tray or bowl and pour the 1/2 cup of buffalo you set aside on top. Gently toss to coat meatballs, and you’re done!

Food

Guilt-Free Thanksgiving Stuffing

November 16, 2020by Kayla ChristineLeave a Comment

Say goodbye to your traditional stuffing and hello to this low carb, keto friendly, gluten and dairy free showstopper!

Packed with protein and healthy fats, this stuffing is a total guilt free addition to your holiday dinner.

Ingredients:

2 tablespoons olive oil

7 tablespoons non dairy butter, divided(I use Miyoko’s Vegan Butter, linked here)

1 large head cauliflower, cut into small florets

4 stalks celery, chopped

2 carrots, peeled and chopped

1 lb Italian sausage, no sugar added

1 medium sweet onion, chopped thin

4 cloves garlic, minced

1 tablespoon fresh rosemary, minced

2 teaspoons fresh sage, minced

2 teaspoons fresh thyme leaves, minced

1/2 cup pecans, chopped

1 box gluten free bread cubes for stuffing (I use Aleia’s Savory Stuffing, linked here)

2 cups low sodium chicken bone broth

sea salt & black pepper to taste

garlic salt to taste

Step 1

Preheat oven to 425°F and lightly grease a metal baking sheet. Place cauliflower florets and chopped carrots on baking sheet, drizzle evenly with olive oil, and season with sea salt and pepper (roughly 1 teaspoon of each). Roast in oven for 15 minutes, then transfer to large bowl & set aside.

Step 2

Meanwhile, heat a large skillet over medium heat and add 2 tablespoons non-dairy butter. Add the onions, celery and garlic – sauté for 5 minutes, then add in the sausage. Break up any lumps with a spoon and cook until nicely browned and lightly caramelized, adding in more vegan butter if needed 1 teaspoon at a time. Add in the fresh herbs and pecans, cook for 2 minutes stirring occasionally to toast the pecans. Season with salt and pepper to taste (if needed).

Step 3

Transfer the above to the large bowl with the roasted cauliflower/carrots. In the same pan used to cook the sausage mixture, melt 5 tablespoons non-dairy butter. Add in bone broth and bring to a low boil until butter is fully melted. Remove from heat and add in the bread cubes, sprinkle with garlic salt to taste. Fold in cubes until they are all combined and then cover for 10 minutes. Fluff with a fork, and add to the large bowl with sausage mixture.

Step 4

Transfer mixture to a deep casserole dish so you can reheat it right before serving. To reheat, place in a 400°F oven for 15-20 minutes, until heated throughout.

Enjoy!