This week by request of my followers I am sharing some dairy free ideas. What dietary needs or ingredients would you like me to feature next week? I’d be happy to gear our menu around your goals and experience a toddler menu in your shoes.
Going completely dairy free would be hard for me. I LOVE CHEESE! I know there are dairy free “cheeses” but they are just not the same. During my career working as a Newborn Specialist I worked with one little guy who had several severe food allergies. (Peanuts, dairy, eggs, walnuts, pine nuts…) We had to carry an epi pen with us everywhere we went and we had an emergency plan that I thankfully never needed to implement. He did have 2 serious episodes when his family had to call 911 due to exposure to dairy. Now he is almost 4 years old and he has outgrown most of the allergies.
Through my time working with this baby I had to start thinking differently about food ideas. Sometimes he would have breakfast for lunch or we would create unusual sandwiches and snack ideas. I hope you enjoy these ideas!
almond milk soaked odwalla bar
To make this snack easier (and safer) for Baby Babe to eat I soaked it in almond milk and made sure none of the pieces contained a chunk of walnut.
salami, avocado and hummus on pita bread with roasted zucchini
Here’s one of those out of the box sandwich ideas that I learned to whip up for the little one with allergies. I have found that sandwiches for babies and toddlers are easier to serve if they have something creamy to soften the bread. I love mixing hummus (protein) with avocado (healthy fats) and using that mush as a layer in a sandwich. I do watch how often I serve salami and other deli meats due to sodium intake. I just think about her diet the way I do my own, some things are OK in moderation! At the beginning of the week I roasted some zucchini in olive oil and garlic so we could add it to any lunches that needed a veggie. I love roasted zucc!
green curry coconut chicken, basmati rice and steamed broccoli
This was my favorite meal of the week! We had an extra busy week and Daddy had to work in the evenings so I needed some very quick dinners. I sautéed some chicken tenders in a tiny bit of sesame oil, steamed the broccoli and added a 90 second bag (microwavable) of rice. This two ingredient sauce is so simple and delicious! It’s nice to have something creamy when you’re eating dairy free. For our meal I tossed the broccoli and chicken with the sauce and served over rice. I find the Thai Kitchen green curry paste to be very mild and flavorful.
Green Curry Coconut Sauce:
- One can of coconut milk
- 2 tablespoons of green curry paste
Whisk ingredients in a small saucepan. Bring to a boil then reduce the heat and simmer for 3-5 minutes until it thickens slightly. It’s that easy!
mashed banana mixed with apple butter
served on diary free mini pita bread for lunch
Not Dairy Free
Here are some more meals we shared throughout the week that included dairy.
This is SUCH a budget friendly recipe! Onions and beef stock are inexpensive and can be kept in the pantry as a “back up” meal. Homemade French bread and Swiss cheese (instead of gruyere) makes it even more affordable! Baby Babe really liked this dinner, but just in case I gave her some gas drops that night! 😉
marbled stuffed potato with stuffed roasted mushrooms
This is a good way to sneak in extra veggies if you have a picky eater! The sweet potatoes mixed in this recipe give it a colorful look. Crispy stuffed mushrooms are a fun way to change up a veggie side and you can make them with whatever you have on hand. I start with a stuffing of panko bread crumbs, cheese and something to bind it together like sour cream, mayo or even ranch dressing. You can add minced red bell pepper, sundried tomatoes, diced green onions or artichoke hearts…. really whatever you’re in the mood for or whatever you have in he kitchen!
homemade veggie pizza
We make homemade pizza every Friday night. Our bread machine does the dirty work and we have found our favorite dough recipe and just stuck with it for years! We used the leftover veggies in our fridge this week: tomatoes from the garden, broccoli, mushrooms, artichoke hearts and oregano. Mmmm now I’m hungry! Is it Friday yet?