Don’t let the dairy get you down.

We think life should be delicious no matter what, so take a look at our dairy-free ideas below.

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Post image for Chicken Tacos with Mango-Avocado Salsa

Your family will thank you when these tacos hit the table. We left the seeds in the jalapeño for a spicy kick; omit them if you prefer a mild salsa. Recipe courtesy of the Cooking Light Gluten-Free Cookbook.

Ingredients

1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
¼  teaspoon ground red pepper
¾ teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1½ teaspoons olive oil
½ cup diced peeled mango
½ cup diced peeled avocado
½ cup chopped tomato
⅓ cup chopped onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon minced jalapeño pepper
4 (8-inch) brown rice tortillas (such as Food for Life)

Directions

Heat a nonstick skillet over medium-high heat. Combine first 4 ingredients; stir in ½ teaspoon salt. Rub over chicken. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into ¼-inch-thick slices.

While chicken cooks, combine mango and next 6 ingredients; stir in remaining ¼  teaspoon salt.

Warm tortillas; top evenly with chicken and salsa. Yield: 4 servings (serving size: 1 tortilla, 1 chicken breast half, and ½ cup salsa).

CALORIES 392; FAT 9.3g (sat 1.2g, mono 4.2g, poly 2.3g); PROTEIN 42.4g; CARB 33.1g; FIBER 4.5g; CHOL 99mg; IRON 2.1mg; SODIUM 711mg; CALC 33mg

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Dairy-Free Summer Treats

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As the temperatures go up, aches and pains can flare along with the sun, so it’s important to keep cool. And yes, we can cool from outside of the body with air conditioning, but why not add a little temperature drop from the inside with a few summer favorites? We have a few dairy-free options […]

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Q&A with cookbook author Elizabeth Gordon

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What do you do, having spent your whole life cooking and baking in a family of culinary professionals, when you’re suddenly diagnosed with severe food allergies as an adult? If you’re Elizabeth Gordon, you start down the new path of creating a career out of developing recipes and teaching about allergy-free foods.

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Spring Risotto

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Though this risotto by Elizabeth Gordon is loaded with green spring vegetables, there is no reason your risotto can’t contain any number of other ingredients. Use this recipe as a basic starting point and then add whatever vegetables you have in your refrigerator, sautéed.

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Butternut Squash Latkes

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Latkes are the essence of Hanukkah. Elana’s Pantry puts a spin on this time-honored treat by using butternut squash instead of potatoes.

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