Dairy Free





Foodie Friday

Making Dinner Look Complicated, the Easy Way

Dinner time in our house is all about making sure those little mouths are fed. We don’t usually spend a lot of time on presentation because there’s not much time to spend. But there’s a simple way to dress up dinner when you want to feel like a master chef on a weeknight: Pesto. A few tablespoons can turn baked chicken into Italian Chicken – top it with some tomato slices and you’ve got a gourmet meal on your hands, with about 5 minutes of prep.

That said, I like to make my own pesto to keep on hand for just such a culinary occasion.

Homemade Basil Pesto

What You’ll Need:

4 C Fresh Basil Leaves (about 3 bunches)

1/2 C Grapeseed Oil + a drizzle or two

1/3 C Pine Nuts

2 Garlic Cloves

1 t Salt

How You’ll Do It:

1 – Toast the pine nuts. To do this, put the nuts in a dry skillet (no oil here) and cook over medium-low heat, stirring frequently for about 3-5 minutes or until golden. Take them out of the pan and let them cool on a plate for a minute.

2- Put everything in a blender and blend until paste forms. You’ll want a spatula to push the basil down every so often.

3 – Store your pesto in a jar and drizzle a layer of oil on top. This keeps it from oxidizing and will help maintain that fresh green color. It’ll keep for about a week in the fridge or up to six months in the freezer


by Shalice Noel

Foodie Friday

Free of Tyranny, and Dairy

Mason jars are fantastic – they make adorable glassware, vases, and storage containers. And this Fourth of July, they are the perfect vessel for a red white and blue treat. There are a lot of versions of these layered fruit parfaits but most include dairy, which excludes my lactose intolerant kiddo, and cake or pudding which tend to have a lot of artificial ingredients. So I’m creating my own parfait without dairy, artificial ingredients or even gluten. This really is the land of the free. 

Independence Day Jar Parfait

This one is particularly fun as a build-your-own dessert once all the pieces are prepped. And any leftover coconut cream can double as a fruit dip!

What You’ll Need

6 8oz Mason Jars

1 14oz Can Extra Thick Coconut Cream (chilled)

1-2 Teaspoons Vanilla

1 Tablespoon Agave Nectar or Honey

1lb Strawberries, sliced

2 pints Blueberries

1 cup pomegranate seeds

12 Fat Free Vanilla Meringue Cookies 

How You’ll Do It

1 – The coconut cream layer can be a little tricky on a hot day. It can easily melt and lose its texture. I recommend keeping the can in the fridge until you’re ready to use it. First, you’ll need to drain any water left in the can so you’re only dealing with the thick cream. Then whip it in a steel bowl using an electric mixer so it’s nice and fluffy. Add the agave nectar and vanilla to taste and mix until it’s incorporated and totally spoon-licking delicious. Now pop that bowl back in the fridge to keep it cool.

2 – Place the meringue cookies in a large zip lock back and smash them up with a meat pounder or the bottom of a heavy spoon handle until it’s crumbly, but not powdered. This is a great way to let off any steam or holiday prep stress. You can also snack on a few cookies as you go – I know I did.

3 – Get Layering. If you’re doing a make-your-own-dessert station, place each ingredient in it’s own bowl with a serving spoon. I like to start with a spoonful of coconut cream on the bottom, then alternate layers of strawberries, blueberries, pomegranate and meringue crumbles and top it all off with some more coconut cream. The only rule is to always separate the cream and the meringue crumbles by fruit – otherwise that meringue can get a little soggy. 

my top MISA LOS ANGELES  / cutoffs TOPSHOP

Foodie Friday

Breakfast Party of 9

I’m introducing a new addition to the blog, Foodie Fridays, to share a few fun recipes, tips and tricks for feeding a family of six that I’ve picked up over the years.

Today’s recipe comes from my sister. We recently stayed with her and her five kids in Chicago and between our families we had nine children under one roof. Nine. Hungry. Kiddos. How do you feed all those kids breakfast without losing your mind?

Amy’s Puffed Pancake

What I love about this one is that it’s something you can prep the night before, then just toss it in the oven in the morning and bask in the rave reviews.

What You’ll Need:

6 Eggs

1 C Flour (If you’re gluten free, I’d chose a flour blend that has already done the math on which GF flours combine to imitate the fluffy texture you get with wheat flour. I’m a fan of King Arthur, but comment if you have another favorite)

1 C Milk (can use almond milk)

1t Salt

1T Butter (to grease the dishes)

Toppings of your choice – we like agave, maple syrup, lemon curd, or powdered sugar

How You’ll Do It:

1 – Whisk the eggs, flour, milk, and salt together. If you’re prepping this the night before, cover your bowl and put it in the fridge until you’re read to bake.

2 – Preheat the oven to 425°

3- Melt the butter in two 9×13 pans

4 – Pour the mix into the pan and put it in the oven for 15-20 minutes. It will puff up and create some crazy wavy textures in the oven, then it will settle and flatten out once it cools. So if it looks a little wild, you’re doing it right.

5 – Serve with your favorite topping and enjoy the satisfied faces on all nine kids.