Traditional recipes

Our top five dairy-free recipes

Our top five dairy-free recipes

Going dairy free is no mean feat. Milk, cream, butter and cheese crop up in all kinds of dishes, in particular naughty and slightly delicious ones.

When we started looking at dairy-free recipes with Jamie we were worried that we would struggle to make some really delicious dishes – however, what we found was that there are some really easy swaps and methods to get the most amazing results without ever using any lactose-filled ingredients. There’s no compromise on flavour in any of them, and here are our five absolute favourites from the whole bunch.

Dim sum buns have become one of Jamie’s favourite foods. You can get some amazing beef & barley ones at his restaurant, Fifteen, and they crop up in a few of his books with lots of lovely fillings. What’s great is that they’re made with coconut milk, so they’re gorgeously soft, slightly sweet and totally vegan. All you need is meat-free filling – in this case some earthy mushrooms and sweet and salty hoisin sauce – and you’ve got a meal so moreish you’ll be fighting over them at the dinner table!

Puddings are tricky things for the dairy free – we put milk or cream in almost every sweet baked treat. But some desserts have amazing hacks that make them simple to make vegan. Who would have guessed that the answer to dairy-free mousse lies in the avocado? Well… Jamie did. The creamy texture and subtle flavour makes it the perfect replacement for cream. All you need to do it max out the chocolaty goodness.

We are living in the future! Who would have thought it was possible for vegans to chow down on an American classic like this? Well, clever Jamie and his food team have come up with this; crunchy on top, gooey inside and loaded with lovely garlic and mustard. It’s comfort classic, finally edible for everyone.

Not strictly a shepherd’s pie, because lamb’s been nowhere near it, but it is a damned delicious pie. It features a hearty root veg mash atop a lovely sweet filling of lentils, chickpeas, sun-dried tomatoes and mushrooms. And if all the sounds a bit soft, we’ve scattered some zesty breadcrumbs over for a little crunch.

For another great recipe, check out world champion free-runner Tim Shieff’s epic vegan shepherd’s pie on Food Tube

You always want what you can’t have, and the thing that I missed most when I went vegan for a week (apart from Cheddar cheese) was cake. I don’t even eat that much cake, but as soon as I knew I couldn’t have this ultimate treat, I wanted it more than ever. But now you don’t have to worry about that, because we’ve got the most amazing dairy-free brownies ever. And if you’re feeling particularly naughty, you could totally serve it with some of Jamie’s dairy-free ice cream.

THE Dairy-Free Books

The 1st edition sold over 50,000 copies, and the 2nd edition is even better! It now has over 250 recipes (over half are new and improved), renovated and expanded dairy alternative guides, and more tips than you can shake a stick at. It’s also been fully redesigned and expanded into a massive 450+ page book. It’s an extreme value! For more details, see the Go Dairy Free 2nd Edition Info Page.

You can get Go Dairy Free from Amazon, Barnes & Noble, and other booksellers.

Five Ice Cream Recipes We’d Like You to Know More About!

I scream, you scream. We all scream for ice cream! Ice cream desserts, that is. I know we here at like to focus on just that, baking. But it is the middle of July here in New York City and for many of us it is too hot to even turn on an oven. If you can&rsquot handle the heat, but won&rsquot stay out of the kitchen, these five creamy and dreamy ice cream recipes on this website we'd like you to know more about:

There is this misconception that ice cream and frozen desserts are hard to make. While it is true that they are time-consuming, time-consuming does not equal difficult. So let&rsquos start with the basics and work our way up.

Not a fan of vanilla? Never fear! Think of the vanilla ice cream as a blank canvas. We can help you adjust the recipe so it&rsquos the flavor of your choosing! Be it cherry, chocolate chip cookie dough, or dark chocolate, this basic vanilla ice cream recipe is both simple and versatile enough to become an instant summer (or winter, if you&rsquore like me and crave ice cream when it is already cold out) classic. Plus it is egg and gluten-free!

There is ice cream, and then there is gelato. For those of you who aren&rsquot familiar, gelato is milkier Italian ice cream, and is therefore much more dense than regular American ice cream. In my opinion, the Italians make it better! This citrus gelato is a great choice when you can&rsquot decide between lemonade and ice cream. We use it in our Meyer Lemon Gelato Pie recipe.
Meyer lemons are much sweeter than your average, commercially grown lemon found at many grocery stores. These lemons, which lack the sour taste typically associated with lemons, make for excellent desserts. If you cannot find the thin-skinned Meyer lemon, feel free to substitute normal lemon juice, though the final result may be more tart than anticipated. Sorry, Americans, Italians are the ice cream champs!

This recipe is for all of our dairy-free readers! Yes, you can finally partake in all the fun of homemade ice cream with none of the milk. And nothing says summer like melons! Watermelon, Cantaloupe, even Honeydew sorbet would be nothing short of utterly refreshing, without that heavy feeling dairy leaves some people with. It is also an excellent way to use up whatever melons or fruit you&rsquove had sitting in your fridge for the past few days. Plus, since it&rsquos mostly fruit, you can even toss it in some fruit and coconut yogurt and call it a parfait. I&rsquod like to see ice cream successfully pass itself off as a healthy breakfast!

Nothing reminds me of July like orange push pops. Every time I have one, my mind instantly is transported to my childhood summers- camp in the early 2000s. This frozen yogurt push pop is the grown up version of that classic treat- made with real orange curd, not orange puree. The frozen yogurt also adds another healthy kick. Plus, the plastic wrapper of the push pop creates a barrier between that delicious orange confection and clean summer clothes- something any parent, or messy eater, can appreciate. Both grown-ups and children alike will go bananas for these Vanilla-Orange push pops!

Okay, so this one does involve some heat, as you need to bake the cookies for the sandwich &ldquobread.&rdquo But the cool relief of the finished product makes it all worth it! Plus the cookies (and ice cream) are gluten-free, making it a sure favorite among any of your dietarily-challenged friends and family. There is something so summery about coconut. I can be in the middle of Manhattan, and one bite of this coconut ice cream sandwich has me thinking that I&rsquom in Hawaii. While I can&rsquot trade my yellow cabs for pink sand quite yet, this sandwich is a pretty good substitution- and costs way less than a trip to Maui. I&rsquom nuts for this coconut ice cream sandwich, and I am sure you will be too!

That rounds off our five awesome Ice Cream desserts. We can&rsquot wait to hear what you think of them. Just don&rsquot get a brain-freeze!

Dairy Free Dining in Disney World: Top Five Picks

If you have a food allergy, you know it can be challenging to eat out. Dairy free Dining in Disney World is not as difficult as it can be at your average restaurant. I want to give you my top five dairy free recommendations in Walt Disney World. A few pointers before we get into the dairy free delights!

Disney can’t help you if you don’t let them know you have an allergy. Inform your server because most dining restaurants have an alternative allergy friendly menu. The allergy menu clearly states if the dish is dairy free, gluten free or other common allergy friendly options.

If you are going to a special dining experience it is important to tell them when you place the reservation (or at least advance notice) so that there is an option for you.

#1 Afternoon Tea at Garden View Tea Room in the Grand Floridian

You may not realize by the name of this experience that you will be full by the end of it! I honestly felt like I had too much food! This is not only magical because it is at the magnificent Grand Floridian but you also get to enjoy a tea fit for a princess, with courses! I will definitely be doing this on every future trip!

This reservation cannot be made through My Disney Experience, you have to call to reserve it. My husband made sure to tell the cast member helping him reserve this dining experience that he had someone in his party who had an allergy. The chef came out to chat with me before we were served. He was so kind and accommodating. He let me know the only dessert I could partake in with a dairy allergy was the scones.

My husband got an amazing tower of treats, I was a little jealous. He had the cutest little swan pastry with grey stuff inside, as well as French macarons. I hope in the future they provide more diary free and gluten free options for desserts.

However, by the time the scones came out I was already so full. My selection was a little different than my husband’s who didn’t have an allergy. You can see cheese on my fruit plate because he wanted mine in addition to his! Everything was excellent.

Each of us got to choose a pot of tea

Fruit platter (for dairy eaters: this includes cheese)

Finger Sandwiches- assorted

#2 Dole Whip

My go-to refreshing dairy free treat is pineapple Dole Whip. The most iconic place to get a Dole Whip is at Aloha Isle in Magic Kingdom. Currently they serve a cup of dole whip as well as a float with pineapple juice. Typically they had an option to get it served on top of a pineapple upside-cake. (Menus are limited due to current Covid restrictions).

You can also find Dole Whip at Animal Kingdom at Tamu Tamu Refreshments. Currently they offer a new Simba Sunset: DOLE Whip Pineapple with Watermelon, Strawberry and Coconut-flavored Syrup.

Disney Springs near the World of Disney store has a kiosk that has pineapple Dole Whip.

EPCOT’s Flower and Garden festival also served Dole Whip at the Pineapple Promenade.

A few resorts also serve Dole Whip. Keep your eye out for those special new flavor options they premiere for limited times!

#3 Dairy Free Milkshake at Sci-Fi Dine-In Theater

When we went on a trip in 2016 I didn’t know to ask about Dairy Free Dining in Disney World. When we were planning our trip in 2019 I did more research and realized there were more options for dairy free ice cream, even though it wasn’t listed on the standard menus.

My first time at the Sci-fi Dine-In Theater I didn’t know I could get a milkshake! I was so excited to finally order my first chocolate milkshake in years with my meal. My husband and I shared, which was a mistake. He liked it way more than he thought he would so he ended up ordering a second milkshake in a different flavor, cookies and cream. He was more fond of the cookies and cream, and I preferred the chocolate.

This was made with Tofutti brand ice cream. Which is important to note because this is a soy based dairy free alternative. I limit my soy intake so I was glad to be made aware what this was made with. Disney is bringing more plant based milk options into drinks so hopefully they will get more options that are not soy based.

#4 Erin McKenna’s Bakery

Erin McKenna’s located in Disney Springs is a must for anyone with an allergy because the entire menu is gluten, dairy, egg, and soy free. There are so many options too! My favorite flavor is always mint chocolate. Her thin mint did not disappoint! I also loved the chocolate chip cookie- half dipped in dark chocolate. It was the BEST! My husband was a big fan of the bakery sink. He bought it for us to share and we shared it over the course of a couple days! It is a cup full of crumbled baked goods so you get to try a variety. Brownie, donut, cookie, so many different textures and flavors! It is the perfect treat to share and sample items.

Our Top 5 Recipes For Weight Loss (Whole Food, Plant-Based Vegan Diet)

MEET THE KROCKS: We are a married couple who started on a life-changing whole food, plant-based weight loss journey in June 2018. To date, we have lost over 300 pounds combined and we aren’t done yet! Read Our Story

We’re getting “Back To Basics” here in the Krock kitchen, so we thought it would be a good time to share our favorite recipes for weight loss! This list includes all of the recipes we’ve developed and made time and time again throughout our most successful periods of weight loss. Whether you are new to our channel and just getting started or have been around for a while, hopefully you can find a new favorite.

#5A: Brian’s Quick Red Beans & Riced Veggies

Brian and I couldn’t agree on number five… so we decided to split this one! Up first, Brian’s pick was his Quick Red Beans & Riced Veggies.

This is Brian’s favorite thing to make when he’s really hungry and wants to put together something quick. It packs a ton of flavor and is super filling!

#5B: Jessica’s Three Ingredient Chocolate “Nice” Cream

You all know I love my sweets, so I had to include my Three Ingredient Chocolate “Nice” Cream recipe as my number five pick.

I love to make a big batch and divide it up between these cute single serving cups so I don’t go crazy and eat the entire bowl! It helps me stay on track because I can still enjoy a nice, sweet, chocolatey treat without the guilt.

#4: Weird Green Soup & Weird Orange Soup

I feel like we have become known for our “weird” colored soups, and these are definitely still a staple in our kitchen. Up first, the “Weird Green Soup” is our take on the “Too Busy To Cook Vegetable Bean Soup” from the Eat To Live Quick & Easy Cookbook.

The base of the soup is really easy to put together, and Brian customized it with a really great spice blend to amp up the flavors. For a while there, we were making a giant batch of this at least once a month.

Over time, Brian started tweaking the “Weird Green Soup” recipe into a more Italian-style soup and it became “Weird Orange Soup.”

This one uses less spices, but still packs a ton of veggies and flavor. They may look weird, but we definitely owe a lot of our weight loss to this tasty pair of soups!

#3: Super Smoky Hummus

If you’ve watched our videos, you’ve probably heard us talk about this next one a lot. This was actually the very first recipe we shared on our channel… Super Smoky Hummus!

It took a while for us to develop a hummus that we both enjoyed, but now we use this stuff on everything! It even makes a great oil-free salad dressing (just trust me… try it). We also love adding a dollop to the top of a nice bowl of chili.

#2: Brian’s Super Tasty Vegan Chili

I think this next one might actually be our most popular recipe. I named it Brian’s Super Tasty Vegan Chili for a good reason! It’s super tasty!

We’ve had so many people tell us that they made it for their family and friends who aren’t even plant-based and they loved it!

We always make a GIANT batch so we can keep some in the freezer.

When we are in weight loss mode, we pretty much always end the day with a giant salad! We like to do a Weekly Salad Prep so our fridge is stocked with chopped veggies at all times.

Eating salads not only helps us get in a ton of raw veggies and nutrients, but it allows us to eat a ton of food so we aren’t hungry later on in the evening!

Over time, our salads change, but the version I shared below is still my favorite.

Not only does this salad taste delicious and keep me full, but it looks so pretty, I can’t help but feel great about eating it!

We also like to mix it up sometimes and top our salads with our Spicy Buffalo-Style Chickpeas or “Crispy” Baked Italian Tofu.

We hope you have enjoyed this list and will find a new recipe you love. Be sure to watch the video here and let us know which recipes are your favorites!


If you are looking for more information about our weight loss “adventure” or following a whole food, plant-based diet, please check out these videos:

223 cal
Instead of always filling up on rice or pasta, try using quinoa to add bulk to your meals and salads instead. This tasty meal is packed with colour and nutrition which are ideal for your healthy eating plan.
Recipe here.

Did you know that our Healthy Mummy Smoothies are dairy free? And that you can flavour them in any way you like – which means that if you’re looking for a vegan option (and therefore dairy is off the menu) there are loads of other options for the liquid component.
Recipe here.

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Lemon Baked Cod with Parmesan Cheese - Savory Tooth

Cod - Parmesan Cheese - Lemon - Garlic - Butter - Fresh Parsley - Paprika

If you're like me and tired of making chicken every night. It's so easy to make, probably easier than chicken. Fish cooks up so quickly you know. The parmesan cheese and lemon flavor meld really well together. You'll probably be adding this to your weeknight dinner rotation. I like it because it can be made with ingredients that I already have in my cupboard. Well, I don't keep codfish in my cupboard. But you know what I mean. No extra cost buying some fancy ingredient that I use once and then it sits in my cupboard forever.

Our Top 5 Fave No Added Sugar Recipes! #YUM

There’s nothing wrong with the odd sweet treat every now and again, especially when it’s MNB approved made with natural sweeteners, nutrient rich ingredients and plenty of love… Our move Over Sugar eBook has pages of inspiration, recipes and ways to kick sugar to the curb. We’ve got you covered on all things saccharine with tips and tricks on how to stay on the sugar-free bandwagon.

Some of our favourite ingredients such as honey, rapadura, coconut oil, dates and cacao are getting some serious air time on the #ljnoaddedsugar hash tag on instagram where you can see our sporty sisters showing up some seriously sweet culinary skills. Here are TEAM MNB’s top 5 fave no added sugar recipes…. #YUM!

If you check out Lana Houlihan’s instagram you’ll notice she is the queen of ‘mug cakes’ and a big fan of wisdom script font. We love this recipe because it’s both sweet and spicy – and anything with lemon in it gets our lick of approval. The pears are definitely the sweet shiny crown to this cake and worth the 30-40 minute wait. Devour still steamy, fresh out of the oven.

  • 1 ½ cups (225g) whole meal plain flour (or flour of choice)
  • 1 ½ tsp. baking powder
  • ½ tsp. each cinnamon, cardamom, ground ginger & ground cloves
  • ½ cup (160g) apple sauce
  • 1/3 cup (60g) Natvia
  • 1 tsp. vanilla extract
  • ¼ cup unsweetened almond milk (or milk of choice)
  • 2 eggs
  • 4 medium firm ripe pears (about ½ kg), peeled, cored & sliced
  • 2 tbsp. Natvia
  • 2 tbsp. lemon juice

Preheat oven to 180C. Grease and line a 20cm spring form cake tin. Place 2 tbsp. Natvia in a medium saucepan and stir until dissolved. Add pears and lemon juice and cook for 3-4 minutes, stirring constantly, until pears soften slightly. Remove from heat and allow to cool for about 10-15 minutes. Arrange pear slices in the base of prepared tin, reserving the poaching liquid.
In a bowl, combine flour, baking powder and spices. In a separate bowl, whisk together the apple sauce and 1/3 cup Natvia. Add vanilla and eggs, whisking until incorporated. Add flour mixture to the wet mixture and stir until combined. Finally stir in the milk and reserved poaching liquid.
Pour batter over pear slices. Bake for 30-40 minutes or until a skewer inserted comes out clean. Allow to the cake to cool in the pan for 15 minutes, then carefully remove from tin and turn over onto a plate.

Our insta friend Laura Graham, made these yummy-looking healthy muffins and our MNB in-house nutritionist @fihealthnut tells us not to feel guilty one bit about eating these lil’ fellas. If you love a good comforting berry muffin and want to stay well in the lines of the clean eating movement – then this recipe is for you.

  • 1 cup of mixed berries crushed
  • 3 eggs
  • 1/4 cup of coconut oil (melted)
  • 2 ripe bananas mashed
  • 3 tbsp. of almond milk
  • 2 cups of almond flour
  • 1/2 cup of chopped/ flaked almonds
  • 1 tsp. cinnamon
  • 2 tsp. of gf baking powder
  • 1 tbsp. of chia seeds
  • Pinch of sea salt

Use a food processor to mix wet ingredients separately, combine wet and dry ingredients together and pour into muffin tins. Bake at 180 degrees celsius (350 Fahrenheit) for 25-30 mins.

How sweet is this #ljnoaddedsugar contributor? She made these tarts for Mothers Day! I think we know who the golden child is now hey Emma? But seriously, these tarts look as though you need french pastry skills to make but are anything but. Make a crust, fill it with healthy choc, top it with some of your favourites. BOOM. Maybe make a batch for your mum for some uber brownie points. Check out more recipes on Emma’s instagram here.

  • 1/2 cup of crushed almonds, almond meal or crushed walnuts
  • 1/2 cup dates
  • 1/3 cup coconut oil, melted
  • 1/2 cup shredded coconut
  • Pinch of Himalayan salt
  • 1/2 cup raw cacao powder
  • 1/3 cup organic honey or maple syrup
  • 1/3 cup coconut oil, melted
  • 1 tsp. cinnamon

Place the 5 ingredients for crust in a food processor until well combined. Spoon into muffin tray and press down to form mini crusts. Pop in freezer while you make the choc filling. Combined all ingredients for choc filling and spoon or pour into crusts. Top with raspberries or nuts and place in fridge for an hour to set. Enjoy!

You’ll shortly realise there is a strong caramel streak happening in the #ljnoaddedsugar world – and it’s no surprise when it’s THAT delicious and THAT healthy to make. We were surprised Laura Jane even got these to instagram – who’s got that kind of willpower when there’s raw (healthy) caramel in front of you? Kudos to you sister.

  • 1/2 cup buckwheat
  • 1 cup shredded coconut
  • 5 medjool dates (deseeded)
  • Pulse ingredients together to it forms a dough, then press into cake tin.
  • 1 cup medjool dates (deseeded)
  • 1/2 cup almonds
  • Pinch of salt
  • Vanilla paste
  • 2tbs coconut oil
  • Soak date in boiling water for about 10min. Place everything in blender until it all combines. Spread over base (try not to eat all the caramel before hand). If you want a thicker caramel section, Laura says double the ingredients.

Mix in a bowl until smooth and combined, then spread over caramel Place cake in fridge for an hour or two – Enjoy!

We are currently salivating just looking at this creation. Holy Dooley Emma Lauren! Something that looks that good cannot be healthy, right? Yet another Mothers Day #ljnoaddedsugar creation that’s a little involved with each layer, but it’s totally worth the time and effort. Especially if you want to impress and use some serious super food ingredients.

French Breads and Baguettes

    (coconut free, dairy free)Baguettes are not just unique because of their size and shape. That narrow bun is especially known for being crunchy on the outside and uniquely fluffy on the inside. If you&rsquore a big baguette fan, it might be worth investing in a French bread pan to test your recipes, like this one from Skinny GF Chef. We like this simple recipe because it doesn&rsquot call for as many eggs as other recipes we found. Since egg free breads are hard to find, we&rsquore looking forward to testing this out with egg substitutes.
  1. French Bread(dairy free)Take a look at that loaf! This recipe is detailed and seemingly intimidating, but don&rsquot let the ingredient list turn you away just yet. If you&rsquore serious about mastering a Paleo French bread, this might be a good place to turn. The blend of various binding agents is what makes this bread more likely to turn out like the classic. It&rsquos advised that you invest in a bread pan to bake this up as traditionally as possible. Be sure to read over all the instructions to not miss a beat (like putting the bread in the oven before preheating). While delicious, save this one for special occasions, it&rsquos very high carb and high glycemic! A final note, because this bread contains sorghum (in the grass family), it would not be considered Paleo by staunch advocates.
  1. Cassava French Bread(nut free, dairy free, *uses yeast)We stumbled across this in our ever continuous hunt for an almost true, Paleo French Bread, but were surprised to read it bakes up more like a brioche! This nut free option uses the less common cassava flour and yeast to give it the bread flavor that&rsquos greatly missed. Fear not, Paleo enthusiasts! Yeast has been more or less &ldquoapproved&rdquo since our ancestors ate foods with yeast long before we were mixing it up for bread.A word of caution: as with many French breads, the ability to over-snack is easy. Since this uses cassava flour, it will have a higher carbohydrate content, making it more likely to increase your blood sugar.

Dairy Free Instant Pot Yogurt

I have never been so excited to share a recipe with you! That’s mostly because it’s never taken me this long to get a recipe to a point where I’m satisfied. I have probably made variations of this recipe about ten times to get it to where it is. I have eaten a lot of yogurt, and had ample opportunity to experiment with yogurt photography.

A couple of months ago I made Instant Pot Yogurt, and fell in love. It was creamy and delicious! My belly does not always do well with dairy though, so I’ve been cutting dairy back as much as I can. I bought several dairy-free yogurts at the grocery store, and they were fine, but I wanted to make a better version.

I started off using canned coconut milk, a few tablespoons of coconut milk yogurt, and honey. That didn’t work, so I tried a half cup of coconut milk yogurt. That didn’t work either, so I changed from honey to maple syrup, thinking that maybe the honey was killing the cultures. It was a good thought, but didn’t work. Next I tried coconut cream, it turned out thicker, but still not what I wanted. So, I tried soy yogurt, but again, no. Then, I got a new probiotic and thought, “I wonder if I put this in if it would work?” Bingo. It did.

The first time I made the yogurt with probiotics and coconut cream, I didn’t care for the taste. I found myself adding handfuls of granola to drown out the probiotic taste, so I tried again and cut back the probiotic. It was better, but still wasn’t sweet enough for me. Then, there was a beautiful twist of fate … I stopped at a different grocery store to get coconut cream and purchased Coco Lopez cream of coconut. I didn’t realize at the time that it was a sweet coconut cream. I made the recipe with two cans of Coco Lopez. It was diabetes inducing sweet. I ate every last bite of it, and loved it, but knew I had to cut back on the sweetness. The next time I used one can of Coco Lopez and one can of coconut cream. It was good, but I wanted it sweeter. Apparently I was becoming a bit of a perfectionist on this dairy free yogurt journey. So, the final time I made it with two cans of Coco Lopez and one can coconut cream. PERFECTION. This dairy free Instant Pot yogurt was finally what I had dreamed!

Note: If you prefer less sweet yogurt, this works with one can of Coco Lopez, one can of coconut cream, two probiotics, and 1.5 teaspoons of gelatin.