Mashed Sweet Potatoes (Lactose Free!)

I've had sweet potatoes while out to eat, and have always loved them.  While at the grocery store today, I decided to pick a couple up and try to make some mashed potatoes with them.  Since they're sweet, I figured it'd be easy to add ingredients that blended well with it.  Boy, was I right! These are sooo delicious. Definitely am going to be making these more often.

Ingredients
2-3 Sweet Potatoes, peeled and chopped
1-2 cups of packed Light Brown Sugar
2-3 teaspoons of cinnamon (or more, I didn't measure, I just dashed it in!)
1/4 teaspoon nutmeg (it's a strong spice, so you only need a little)
4 tablespoons Earth Balance buttery spread
1/2 teaspoon salt

Directions:

1. Peel, and chop the sweet potatoes into small cubes.   Wash well.

2. In a large pot, combine the potatoes, sugar, cinnamon and nutmeg.

3. Add just enough water to barely cover the potatoes.  Partially cover the pot, and simmer over low heat for 20 minutes, or until the potatoes are tender.

4. Drain, add potatoes to a large bowl.

5. Melt butter over medium-high heat.  Stir in cinnamon and salt.

6. Pour mixture over the potatoes, mash to desired consistency.

7.  Enjoy the yummy goodness!!

Creamy Mashed Potatoes (Lactose Free)

Who doesn't love creamy, mashed potatoes?!  These are sooooooooo yummy and creamy.  The secret ingredient really helps make them delicious.  Home-made potatoes are so much healthier for you too, and they're actually really easy to make.

Servings: 2

Ingredients:
1 1/4 pounds potatoes (usually 2 large is good)
3 tablespoons Earth Balance buttery spread, room temperature*
2 ounces (about 4 tablespoons) of Tofutti Better than Cream Cheese, room temperature*
2 tablespoons of Lactaid milk**
Salt, Pepper, and desired seasonings.

*Make sure the butter and cream cheese is at room temperature, this helps for creamier mashed potatoes.

Directions:

Peel and wash the potatoes.

Cut potatoes into even pieces, I usually cut a few thick slices, then halve them add them to a pot.

Add water to the pot, place on stove top and bring to a boil.  Then, boil potatoes for 20-25 minutes or until you can pierce a fork through the pieces easily.  If there is some resistance, they still need to cook a bit more.

Drain potatoes very well in a strainer, make sure to shake all excess water out.
 Oooh steamy. Free facial!

Return to the hot pan, and set it aside.  Allow time for the potatoes to steam, and the extra water to evaporate.  I usually prep my dinner, and wait until the potatoes stop steaming.

Mash your potatoes using a masher (highly recommended) or a spoon/spatula.

Add your seasonings like salt and pepper, garlic, herbs, etc. Whatever you desire!
PS: Aren't my S&P shakers, adorable?! I love them. :)

Add the butter, cream cheese and milk.

Stir with a spatula until smooth. If it seems a little thick, add a little more milk, 1 tablespoon at a time.

Voila! Enjoy your delicious potatoes. :)

Taco Bake

Saw this recipe on a website, and thought it sounded yummy, so I gave it a try.  It was delicious!  Next time, I may try cooking the beef with taco sauce though, I think it needs a bit more moisture.

Yields: 4 servings

Ingredients:
1 packet of taco seasoning
1 1/2 cups Bisquick
1/2 cup cold water
2 cups shredded cheese (I used Galaxy Veggie Cheese)

Directions:
1. Heat oven to 450F.  Spray a baking pan (I used a 9x9 pan).


2. Brown beef with taco seasoning. (I also threw in 1 clove of fresh, crushed garlic!)

3. Stir Bisquick and water together until dough forms.

4. Spread in pan.

5. Spread beef mixture over dough.

6. Bake 15-20 minutes, or until edges become brown.

7. Immediately sprinkle with cheese. Let stand 1-2 minutes to let cheese melt.

{PS: I used Veggie Cheese, which doesn't really melt. I even tried sticking it in the warm oven for a few minutes, but nothing really happened. I didn't want to dry out the bake, so next time I may put my cheese on for the last 5 minutes or so of baking.  I used regular cheese on my fiance's pieces, and it melted beautifully!}


8. Serve with chopped tomatoes, sour cream, or whatever you'd like!

Healthy Sandwich!

I don't know about you, but I love me a good sandwich for lunch sometimes.  I was getting bored with my plain ones, so I decided to  play around and create something new.  Well, it was delicious, so I figured I'd share it with you!

Ingredients:
Sliced Turkey
Veggie Cheese (I used the Galaxy sliced Cheddar Cheese)
Fresh Sliced Tomatoes
Fresh Italian Bread
1 teaspoon of mayo
1 teaspoon honey mustard

Build sandwich, and grill on a grill for a little crunch!  Enjoy!

Pancake Bites (lactose free)

I came across this recipe when a friend pinned it on Pinterest.  I viewed it, and thought it mostly sounded delicious, and super easy to make.  Some of the ingredients she used, I didn't have, and weren't lactose intolerant friendly.  So, I decided to try it out, but changing some things out to make them my own.  Definitely a great idea!

Yields: 12 Pancake Bites

Ingredients:
1 ½ cups Pancake Mix (Bisquick)
1 cup Lactaid Milk (or your milk of choice)
1 cup Maple Syrup*
Toppings (blueberries, cooked sausage, cooked bacon, apples, chocolate chips etc!)

*View ingredients before purchasing, it's best to stick to pure maple syrup.  Some commercial brands make it with butter, which of course some of us can't handle.

Directions:

Preheat over to 350° F.  Spray a nonstick 12 cup muffin pan with nonstick spray.

Mix Pancake Mix, milk and syrup together until thoroughly combined.

Pour batter into greased muffin pan, fill cups 3/4 way up.

Top with your chosen toppings.  I used frozen blueberries, and I chopped and cooked up some turkey bacon.  Be careful not to put in too many frozen berries, it can make the muffin a bit soggy.

Bake for 12-15 minutes.

Serve with warm syrup.  Delicious!

Slow Cooker Pulled Pork

Found this recipe on Pinterest!  By far, the easiest meal I've ever made.  Delicious.

Ingredients:
1-2 pounds of Pork Tenderloin (Butt or Shoulder work well too)
12 ounce can of your favorite Root Beer
18 ounces of your favorite BBQ sauce (or more if you feel it needs it)

Directions:
Place Pork in Slow Cooker full, no need to cut or anything.
Pour the root beer over the pork, and cook on low for 5 hours.
Drain root beer, and shred pork.  Return to Slow Cooker.
Pour in BBQ Sauce and let cook on low for 1 more hour.
Serve on Hamburger buns.  My fiance also likes pickles and onions on his sandwich.

Enjoy!

Raw "Green Monster" Juices

Okay, while looking around for some healthy foods and their benefits, I keep seeing articles for Green Juices or Smoothies.  They sound and look very odd, but apparently have a ton of health benefits.  So what exactly is a Green Monster Juice, and why is it good for you? 

Basically, you take a bunch of fruit and vegetables and blend them into juice form.  The key is using greens like kale, spinach, lettuce, chard, green apple, parsley, celery, lemon, ginger and cucumber, along with other fruits and veggies.   Most people don't get enough fruits and veggies in their diets, especially greens, which are packed with vitamins and nutrients. 

So, why juice? Since your body doesn't have to break down the fruits and vegetables in order to absorb the nutrition, it allows the body to focus on repair, healing, detoxification, and renewal. And as long as you use organic produce, the nutrition you introduce to your body via green juice has very few, if any, of the chemicals and toxins.  It's proven to improve your skin, energy and overall health. 

Taken from an organic health site: "Green juice helps your body return itself to a state of healthy alkalinity. Many foods in the typical diet (like a grande caramel macchiato with an extra shot, a double bacon cheeseburger, and pasta with cheese sauce) are acidic (the opposite of alkaline) foods, meaning that means that the body has to work hard to neutralize the affects of these foods on your blood. If the body is working like mad to keep your blood pH stable, it has less energy to fight assaults like cancer, chronic disease, and other infections.An alkaline body is more immune to disease."

I have a juice everyday for breakfast, and have noticed myself feeling better.  I even crave this drinks, rather than junk food!  I'm happy to say, I'm eating a lot healthier.  Here are a few recipes that I've tried personally.

Tips:
When using water, I pour a little in at a time.  I like my drinks looser and more juice like, so I tend to use about a cup of water per serving.  If you like them more thick and smoothie like, use less water and fruits like bananas for a thickener

If using a blender (recommended) blend ingredients one at a time to prevent jamming.

Blend all ingredients until smooth.  If using a regular blender, make sure to blend for at least 5 minutes to be sure everything is chopped.  Even if it looks smooth, you could get large pieces of spinach in your drink. 

Recipes: (Yields 1-2 servings each recipe)

Creamy Lime Smoothie

1 lime, peeled
1 banana
1 pear
1 tsp agave nectar (or honey)
2 cups fresh baby spinach (or other leafy green)
1/2 – 1 cup water


Green Blueberry Juice
1 banana
4 ice cubes
1/2 cup blueberries
1/4 cup water
1 cup spinach      

Raw Juice 1
1 cup water
1 cup spinach
1 cup red grapes
1 cup blackberries.

Raw Juice 2
1 cup spinach
Juice of 1 lime
1 cup strawberries
1 cup blueberries
2 cups water

Raw Juice 3 (This one is pink!)
4 large strawberries (or 7 small frozen)
1 chunk pineapple
1 bunch of red grapes
Water

Raw Juice 4
1 cup Spinach
1 cup blueberries
1 cup blackberries
1 cup water

Raw Juice 5 (Wicked Green, see photo below!)
1 apple, cored and finely chopped (I used granny smith)
1 3 inch piece of cucumber, finely chopped
1 cup packed spinach
3/4 cup brewed green tea, cooled
1/4 cup mint leaves
2 tablespoons honey

Raw Juice 6
1 cup spinach
1 bunch of red grapes
8 strawberries (I used frozen)
10 blackberries
water

Raw Juice 7
1 cup Spinach & Arugula mix
1 cup raspberries
10 dark cherries

Lactose Free Mac N' Cheese

Before I was diagnosed as Lactose Free, I LOVED Kraft* Macaroni and Cheese.  It was such a nice comfort food on rainy days or cold winter nights.  I've been wanting to make my own for a while, but I haven't been able to find any fake cheese.  Until one day when I was at my local grocery store shopping for taco ingredients, I came across this fine specimen! 

I was SO excited, I immediately purchased it and tried it on my tacos.  It tastes soo delicious!  Warning though, it does smell really weird, and the texture is a bit off, but it tastes like cheese to me, and that's all that matters. So, after investigating the internet I found a few recipes that used this "cheese" for homemade mac n' cheese.  I made a few adjustments, and made the recipe my own, and I have to say that It tastes pretty good! 

Just a warning to those with actual milk allergies, these Veggie Shreds, contain casein, a milk protein; if you want this to be completely dairy-free you'll need to use a vegan brand.  I'm pretty sure this company makes some vegan cheeses, but I'm not 100% positive.  I'm severely lactose intolerant, but this doesn't bother me one bit.  

Ingredients:
Yields: 3-4 Servings 


8 ounces macaroni (or another pasta of your choice) 
2 tablespoons Best Life buttery spread (or soy/vegan butter for milk free)
2 tablespoons flour 
1 cup Lactaid Milk or Soy Milk 
4 -8 ounces soy cheddar cheese (I recommend Veggie Shreds from Galaxy Foods) 
additional "milk" 
salt & pepper (optional) 

Directions:

1. Cook macaroni in boiling water, according to package directions. 
2. While the pasta is boiling, completely melt margarine in a medium saucepan over medium heat. 
3 Add flour until bubbly. 
4 Slowly add 1 cup soy milk while stirring. 
5 Bring to a boil, stirring constantly (a whisk works well). 
6 If the sauce does not thicken, add another Tbsp of flour. 
7 If using cheese that is not already shredded, grate cheese. 
8 Add slowly, stirring until the sauce thickens and you get the consistency you desire. 
9 I recommend using the full 8 oz of cheese!  I used even a bit more, I love it real cheesy. 
10 Add more soy milk if mixture gets too thick while stirring in the cheese. 
11 Add salt and pepper, if desired. 
12 Drain cooked pasta and mix in cheese sauce. 
13 Enjoy! 

*I nor this blog, is affiliated, sponsored or endorsed by Kraft Foods in any way.

Belly-Stuffing Baked Oatmeal

This delicious oatmeal so yummy and nutritious!  It's packed with vitamins, minerals and proteins meant to keep your bully full and satisfied longer.  The name says it all, after eating it my belly is so stuffed, I probably could have split this into two servings!

Yummy, all done!

Yields: 1 Serving
(If you'd like a larger serving size, feel free to comment and I will adjust for you)

Ingredients:
1/2 cup Quick Oats
1/2 teaspoon Cinnamon (I added way more, I adore the taste of it)
1 Egg
1/2 cup Lactaid or Soy Milk (I bet vanilla or almond would taste great!)
1/4 cup water
1 tablespoon Peanut Butter
1/2 teaspoon maple or agrave syrup

Directions:
1. Preheat oven to 375F.  Coat a small pan with cooking spray. (I used a silicon baking bowl, which was perfect size. It's seen in the photo.)

2. In a large bowl, combine oats and cinnamon.

3. In a medium bowl, beat egg, then add milk, water and peanut butter.  Add to oats mixture and mix well. 

4. Pour into pan, and bake for 20 minutes.

5. Drizzle syrup and enjoy!

Had trouble finishing the last few bites!!

Roasted Potatoes Recipe

What I like most about this recipe is, it's so simple and easy to make, yet uber delicious! I got sick of making boring mashed potatoes, and they aren't that great for you.  I've been trying to buy more fresh fruits and vegetables to make better side dishes and snacks.  These potatoes go great with almost any meal! Last night I had them with a homemade Chicken Salad sandwich, but I've tried them with other meats and varieties as well.  I'll post the recipe for the chicken salad as well. 

I originally found this recipe online, but I didn't have some of the ingredients it stated, so I made up my own combination of simple ingredients. 

Ingredients:

2 tablespoons olive oil
2 medium white potatoes cut into wedges
Salt, pepper, and Italian seasoning to taste

Directions:

1.    Mix olive oil and seasonings in bowl well.*
2.   Add potatoes and toss to coat well.
3. Spread onto a greased cookie sheet, making sure potatoes are flat and not overlapping.
4.  Bake for 20-25 minutes at 450°F, turning occasionally. 

20-25 minutes make for crispy potatoes, as seen in the photo.  If you'd like softer potatoes cook for only 15 minutes. 

*I use a tupperware container, and when everything is in, put the lid on and shake away! Sometimes there is a bit of olive oil and seasonings left in the container.  After spreading the potatoes on the pan, I brush the extra on potatoes that look bare. 

Glazed Doughnut Muffins - lactose free

Ingredients:
¼ cup vegan butter
¼ cup vegetable oil
½ cup sugar
1/3 cup brown sugar
2 large eggs
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon nutmeg             
1 teaspoon cinnamon                                                                    
1 teaspoon vanilla                                                                         
2 2/3 cups flour                                                                     
1 cup lactose free milk      

  Glaze Ingredients
3 tablespoons vegan butter, melted       
1 cup powdered sugar
¾ teaspoon vanilla
2 tablespoons hot water                                        
                                                                                
--I used Earth Balance Vegan buttery spread, and Lactaid Whole Milk

Directions:

1.    Preheat oven to 425°F and grease muffin pan or line with paper cups.

2.   In a large bowl, beat butter, oil and sugars until smooth.  Beat eggs, 1 at a time on low speed.  Add the baking powder, baking soda, spices, and vanilla until smooth.

3.   Stir the flour and milk into mix alternately, beginning and ending with the flour.

4.   Spoon batter into cups, about ¾ full.

5.   Bake for 16 minutes, cool 5 minutes in pan then move to wire rack to cool for 10 minutes before baking.

Glaze Directions

1.    In medium bowl, mix the butter, sugar, vanilla and water, whisk until smooth.

2.   When muffins have cooled, dip muffin top into glaze, allow to harden then dip again.

Dairy & Egg Free Apple Muffins

Looking for a delicious muffin to enjoy for breakfast?  Here is a very tasty apple muffin recipe that is also Lactose-Free and possibly egg free!

Ingredients:

2 cups Flour
½ cup white sugar
3 teaspoons baking soda
½ teaspoon salt
¾ cup 100% apple juice              
1/3 cup vegetable oil
1 egg (can substitute for 3/4 cup all-natural applesauce)
1 teaspoon ground cinnamon (I added more, I love cinnamon!)
2 cups apples, chopped

Directions:

1.    Heat oven to 400°F, and grease muffin pan or line with paper cups. 
2.   In a medium bowl, combine apple juice, oil and egg; blend well. 
3.   Add dry ingredients all at once and stir just until dry ingredients are moistened (batter will be lumpy).
4.   Stir in chopped apples.
5.   Fill cups 2/3 full, and bake for 18-22 minutes.
6.   Cool 1 minute in pan and serve warm. 

Welcome!

Hello,

This is my first post on this blog, so I figured I'd start off by writing a little about myself.
I've suffered from many health troubles over the years, starting off by being diagnosed with an incurable autoimmune disease at the age of 3.  Since then, I've been diagnosed with many other illnesses and have had many ups and downs, but I haven't let any of them bring me down.  I pursued my dream of photography last year, and am beyond happy and excited for the future of that.

Recently, I found out I'm severely lactose-intolerant.  I suffered over 2 years with horrendous gastro-intestinal (tummy) troubles without any answers.  Being an already thin person while loosing weight, it became increasingly alarming that everything I was eating would go right through me.  I saw a couple different GI specialists without answers, but finally found one that actually gave me some answers and possible tests to try.  First being, eliminating lactose and then trying to eat it again to see if that would help or not.  Welp, yes it was! I stopped lactose completely for two weeks and over the first few days, I noticed I was getting better, to the point where I had no symptoms.  I tried introducing a little back, and was in horrendous pains and had the tummy troubles for 3 days! I have stopped eating and drinking anything lactose, and am again symptom free.

My biggest worry has been, what do I eat? I love to cook, especially bake!  Slowly, but surely I'm learning what I can and can't use in recipes.  There doesn't seem to be a lot of lactose-free recipes out there, so I figured I'd share my recipes, and recipes I've found on the Internet that us lactose-freeers can enjoy!  I hope you enjoy this blog, and please feel free to comment on the recipes your substitutions, any lactose-free products you enjoy, and how you enjoyed or not enjoyed it.  :)