Monday, March 30, 2015

Chocolate Covered Strawberry Smoothie & a Giveaway!

Hello all you lovely Dairy Free Betty followers!   It has truly been FOREVER!   Of course there is always action on my facebook page but as for blogging, I’ve dropped the ball!  But here I am!!  And lucky for you guys – I have a bunch of giveaways lined up!  It’s going to take me a bit to get back into the swing of things & I think my blog deserves a bit of a makeover – so we’ll see what happens!

Moving on…
(EDITED - CONTEST NOW CLOSED - please see my facebook page for the winners!)  I've been lucky enough to get a huge box of goodies from NuNaturals including Cocoa Syrup which is probably my FAVORITE new treat!   

I have created a few yummy things since receiving the box of goodies but this is my favorite!   It’s a super simple and tasty Chocolate Covered Strawberry Smoothie!!  (who doesn't LOVE chocolate covered strawberries?).   

Side note – I've also started following the Trim Healthy Mama eating plan – which I will save a review for another day but if you follow the plan this would be a Fuel Pull option!!
Chocolate Covered Strawberry Smoothie
~1 cup frozen strawberries
~1 scoop protein powder (I love Sun Warrior & LeanFit Complete Green – affiliate links)
~1-2 cups of unsweetened almond milk (Silk is my favorite)
Drizzle of NuNaturals Cocao Syrup (let’s be honest, I use a bit more than a drizzle – this stuff is amazing)

Blend the first 3 ingredients in your blender until smooth!  Adding more or less almond milk depending on desired thickness!   Pour into an insulated cup, mason jar or cup of choice & drizzle with NuNaturals Cocao Syrup!   Enjoy!   Mmmmmmmmmm 

Why the name Chocolate Covered Strawberry smoothie?  Because that’s what it reminds me of – juicy strawberries with delicious chocolate!  Enjoy!

Now the lovely Ron (The "SUGAR-FREE POPPA") at NuNaturals have offered up a giveaway for FOUR winners and it can be anyone WORLD WIDE!   This is what you’ll get;

  • 1 one bottle of the   Cherry Vanilla  Stevia Liquids
  • 50 pkt box of our NuStevia White Stevia Powder packets
  • PLUS a bottle of our NEW COCOA SYRUP, and a bottle of the NEW COCOA MINT SYRUP. 

That’s a retail value of $ 54.00 , PLUS A FREE BONUS PRODUCT !
PLEASE NOTE – They cannot ship to PO BOXES.

How to win?
1) Like NuNaturals on facebook 
2) Like Dairy Free Betty on facebook
3) Comment on this post telling me your favourite recipe using Stevia or why you’d love to win this!!

Winners will be announced on my facebook page on Sunday April 5th! If you provided your email address – I will also contact you via email!  You will have 36 hours to get in touch to claim your prize!


Don’t want to wait but want to make a purchase?  Head to and use the Discount Code BLG0615  and you will receive - 15% DISCOUNT on your ENTIRE ORDER. This discount remains  EFFECTIVE UNTIL  JUNE 30, 2015 .

Online ordering customers may also receive FREE SHIPPING to the CONTINENTAL U. S. on all orders exceeding   $35.00 after discounts.

Please note – I did receive free products to make this post possible – however, my opinion is 100% my own, as always!

Sunday, June 29, 2014

Super Easy and Quick Curried Chickpea Dish


So this is a recipe I HAD to post for a few reasons:
#1 It’s SUPER easy, fast and cheap!
#2  My meat eating hubby LOVES it!
#3 It may be my kiddos favorite meal
#4 It’s perfect to take to a potluck and is good cold or hot!
#5 Left overs are soooo yummy – it’s actually even better the next day!

1 can chickpeas – rinsed and drained
1 can full fat coconut milk
1 x Bullion cube (chicken or veggie)
1 TBSP Curry powder* (I prefer mild so F can eat)
1 cup frozen peas
1/2 bag of spinach
Salt and pepper to taste (but I find you don’t need it with the bullion)
Serve over cooked rice or quinoa.  We also love it with papadums!
I also add raisins to mine –because I love the savory curry with sweet raisins!

Add chickpeas and coconut milk to a pot and simmer for 10 minutes (helps soften up the chickpeas a bit)  add in bullion cube and curry powder.   About 5 minutes before serving add frozen peas and spinach!  Serve!!!

*you may need to add extra curry powder!   I have 2 different kinds and one I add a TBSP and the other I have to add 3 TBSP! 

That’s all – I said it was easy!!

Please note if serving to little people – the curry powder stains clothes – so I usually give F his when he’s just in a diaper!


Friday, May 2, 2014

Lemon-Lime Green Smoothie & China Study All–Stars Collection Review

You all know I love cookbooks!  For me they have to have a few things for me to love them – great color photos, easy to find ingredients, quick to make and of course dairy free recipes!

Loving this China Study All-Stars Collection for all these reasons!  It has recipes from a few of my favourite plant based bloggers (Happy Herbavoire, Plant Powered Kitchen, Blissful Chef to name a few!) and a few that I haven’t heard of yet (but need to look up!)

I always judge a good cookbook by how many pages I have folded down “to make!” And this one is fully dog eared!   Lots of the recipes are kid friendly too (well my little kiddo would be a fan!)

I get a chance to share a recipe with you guys and I decided to choose something that includes a few of my very favourite ingredients –lemon, lime and kale!  Why did I never think to put these ingredients together in a smoothie before? Silly silly me?  This is amazing!

Lemon-Lime Green Smoothie Photo



1/2 cup water

1/4 lemon, peeled

1/4 lime, peeled

1 small frozen banana, peeled

1/2 cup green grapes

1 cup curly kale, stems removed

1. Add liquid to blender, followed by soft fruit and remaining ingredients. Add the greens to your blender last.

2. Blend on high for 30–45 seconds (depending on your blender) or until the smoothie is creamy.

This smoothie is a bit sweet, a bit sour and perfectly creamy!  Delish!

I decided to pair them with a new energy ball recipes for a perfect quick easy breakfast (or perfect snack!)  Lemon, Lime, Banana, Coconut?  Yes please!

I make these little babies for my little baby!   It was a way to get in a ton of healthy fats into my little monster!


Balls of YUM!

1/4 cup oats

1/4 cup pepitas (green pumpkin seeds)

1/4 cup chia seeds

2x TBSP softened coconut oil

4-5 medjool dates (1/2 cup soaked regular dates)

Blend oats, chia & pepitas in the food processor until broken down into a flour like consistency. (you can leave them in a bit bigger chunks if you like – I like it smaller for toddlers!)  Add coconut oil and dates and whiz in food processor until all ingredients are incorporated!   Place into the fridge to let the coconut oil harden.  If it’s not sticking together – add more dates – they should easily roll into ball shapes!

Roll into balls!  Size dependant on who’s eating them!  I like to make some larger ones for myself and then I make finger pinching bite size ones for the monster!

These have been toddler approved by 3 kids and a few mommies too! This is just a base recipe also you can switch up ingredients too  (swap quinoa for oats, hemp hearts for chia!) You could also add some spice if you like – cinnamon, a dash of vanilla etc!



What better way to welcome the spring than with a cookbook full of enticing plant-based recipes that will help clean up your diet!

Want a chance to win your very own copy of China Study All Star Collection! Comment here and tell me why you’d like to win this book & how you like to welcome Spring!

1 entry per person and its’ open to US & Canada (No PO Boxes please), do not have to be a blogger to enter!  Contest closes May 9th at 8pm!

*winner will be announced on my facebook page &  will have 48 hours to respond!

Ready set – GO!

**Review Copy & Give away copy provided by BenBella Books, Inc.

Sunday, March 30, 2014

21 Day Fix–Dairy Free Betty Style!


It’s been awhile! 

Hope there are a few of you out there still?

Life is crazy around these parts!  I now have a 13+ month old and he’s BUSY!!!!!  Started a business,we are selling out house – I think we are at 25+ showings so far? (and I’m selling my pre-hubby condo) & I’ve been doing a 90 day fitness challenge (Bikini Body Mommy – I highly recommend)! Life is good – but it’s busy!

I’m trying to find a way to get myself back to blogging because I really miss you all!

I knew at the end of my 90 day fitness challenge – I was going to need something to stay motivated – and I saw the 21 day fix and it sounded pretty awesome!  I’ve been LOVING the HIIT sessions with Bikini Body Mommy – >30 mins and can do at home – yes please! So I decided to do the 21 day fix to try to get my food portions in check also!  (PLEASE NOTE – I am not a beach body coach and I paid for this program 100% on my own!)


So – I start tomorrow! (EEK)

I’m thinking it will be great – I’m worried because I love carbs and I’m not sure how I will survive on the carb portions I get – BUT we shall see!   I was thinking of keeping you all updated on the progress – maybe throwing in a recipe here or there?

Another thought I had was blogging about toddler snacks – as I’m having a hard time finding wholesome healthy foods for my little guy!

Curious to hear what you guys would like to see on Dairy Free Betty? I’m hoping to dedicate some more time – start writing out recipes again etc?

(I made AMAZING turkey burgers yesterday – wishing that I wrote down what I put it – would have been a great start!)


So tell me your thoughts? What dairy free goodness would you like to see?

Looking forward to hearing from you all!


Sunday, January 12, 2014

Meal Plan January 13-19

Glad everyone enjoyed the meal plan so much!  It was one of my top posts of all times!

Anyways – here’s what’s on schedule for this coming week! 

dairy free meal plan week 2

Monday – Burger, Homemade Fries & Salad (I’m making myself these Lentil Walnut Burgers)

Tuesday – Chicken Soup with Homemade Bread ( Vegan Irish Soda Bread)

Wednesday – Family Dinner

Thursday -  Chicken & Brown Rice Casserole with asparagus and probably salad  - in the recipe – will sub unsweetened almond milk for milk & use the non condensed milk version.  

Friday – BBQ Pork and Veggies (peppers, onions and zucchini), roasted sweet potatoe (served with sweet chili sauce) – I will likely skip the pork and have BBQ tofu (marinated in hoisin sauce)

Weekend sometime – Turkey with all the Fixins – probably everything here – we went for dinner at people’s houses for Christmas and missed out on Turkey Leftovers!



Other things I’m making for a successful week – So a bunch of girlfriends and I are doing the 90 day Bikini Body Mommy Challenge – it’s a free online workout challenge and we are officially done week #1!  It’s hard work – but I’ve seen results in the first week – WOOO!

To keep myself eating ok – I need to do prep on the weekend – so I will me making;

Kale Chips (sorry the recipe is a little wacky on here – but hopefully you can read it)

Quinoa Coconut Granola Bars

Some kind of hummus – (likely will be making the curry/raisin one which I love to eat with carrots)

My friend Tasha’s low fat Granola to go in cultured coconut milk yougert!

PS – if you are ever looking for Dairy Free Snack ideas – check out this post – huge list (with links!)

Hope you are enjoying these meal plans!!

Sunday, January 5, 2014

Meal Plan January 5-10

Hey guys!

So I posted on facebook last night to see if anyone was interested in seeing our weekly meal plan – even if it didn’t include recipes and there was lots of interest!  So here is the first one!

Meal Plan week 1

So a few words about my eating – I have a husband that loves to eat meat – so I always include meat in our dinner meals – I really enjoy chicken and seafood but red meat and pork I could always pass on (and often do!) I typically eat pretty plant based for my breakfast/lunch and snacks.  We don’t often plan for dinner on Saturday or Sunday – we usually either throw something (think soup/stews) together or go out for dinner either at friends houses or restaurants or we plan last minute and make a big dinner like Newfoundland Jiggs Dinner or my husband cooks!! (which I love!)  

Breakfasts – for breakfast I often have toast with avocado, nooch and sea salt; sugar free cereal with fresh fruit and sees/nuts and almond milk; eggs and toast; coconut yogurt with berries and seeds; scrambled eggs with veggies; leftovers from dinner; green smoothies; rice or wasa crackers with nut butters and dates – you get the idea…  Mom’s muffins are one of my favorites!

Lunch – lunch is often the veggie left overs from dinner;  or a snack plate that’s full of veggies, hummus, crackers, fruit; salad rolls are another favorite with peanut butter sauce; stir-fried veggies; quinoa salad etc. 

Snacks – dates stuffed with nut/seed butter; kale chips; tortillas chips with salsa/guac, energy balls; apples or celery with nut butter; fruit & nut trail mix; banana with peanut butter and sunflower seeds; larabars; smoothies.

Are you interested in seeing more posts like this? 


Friday, December 20, 2013

Happy Herbivore Light & Leans Q&A, recipe & giveaway


I’ve been lucky enough to review all of Lindsey (Happy Herbivore) cookbooks now and Light & Lean is my new favorite!


Each of her cookbooks are filled with quick & easy low fat vegan recipes! And bonus – the recipes all have ingredients you most likely already have in your cupboard!

This awesome book is loaded with tasty recipes (I’ve made about 10 already) and it also has a section on workouts you can do anywhere!  There is a fantastic section all about 100 calories too – which was very enlightening for me – and something I now think about on a daily basis (can’t share though  - you must get the book!)


I am lucky to be apart of this virtual book tour and got to ask Lindsey a few questions, share a recipe AND host a giveaway! So here ya go!

Interview with the Happy Herbivore herself!

DFB Question #1 If you had to “wow” someone with an appetizer, entre, side and desert from this book which would you choose? 

HH Answer #1 – Any dish.

DFB Question #2 – Many of my readers have kids with dairy allergies – can you give me a few of your recipes from this book that have been a hit with younger kids? 

HH Answer #2  - All of ‘em—my testers all have kids or grandkids. I don’t put recipes in my books they don’t eat. :)

DFB Question #3  - What’s the best tip you can give someone that is needing to go dairy-free (vegan) for health reasons? 

HH Answer #3 - Keep your motivations in focus when times feel tough.

DFB Question #4 – A personal one, I’m sure many can relate too.   I have tried adopting a plant based diet – and loved it.  I also dropped quite a few pounds easily, and really enjoyed the food – however – I found it hard to stick to living with a meat eating husband (who has no interested in giving up meat) and a busy little guy (so making separate meals isn’t an option).  Do you have any tips for someone who wants to try to eat this way, but has time constraints, or opposition from family members? 

HH Answer #4 - You’ve got to be a little bit selfish. You’re no good to anyone if you’re sick or not feeling your best. Make plant based meals and charge hubby with cooking his own meat if he wants to add it to the meal.


Caribbean Bowl

Caribbean BowlSingle serving

Soy-free, Gluten-free, Quick, Budget, Single Serving

I love the pairing of black beans and pineapple! Inspired by the Caribbean Chili (in full cookbook), now you have a Caribbean Bowl too! Avocado and guacamole also make a nice addition.

2 c kale, chopped

½ c cooked quinoa

½ c black beans

½ c pineapple salsa

½ c diced or crushed pineapple

2 green onions, sliced

Line a pot with a thin layer of water, bring to a boil, add kale, and cover for about a minute (the kale will

turn bright green). Give it a stir so all of the kale is bright green and softer, then drain. Mix in quinoa

and/or beans to warm it up a bit, if desired. (I like to serve this with everything warm except the salsa,

pineapple, and green onion, which are chilled.) Transfer to a bowl and toss with salsa, pineapple,

and green onions, leaving a few onion pieces for garnish. You can also drizzle hot sauce on top if desired.


Make it a Wrap: Divide ingredients (skipping quinoa and using spinach instead of kale) into two wraps, for approximately 196 calories each.

Per bowl

Calories . . . . . . . . . . . . . . 347

Fat. . . . . . . . . . . . . . . . . . . 3.9g

Carbs . . . . . . . . . . . . . . .65.6g

Fiber. . . . . . . . . . . . . . . . 12.6g

Sugars. . . . . . . . . . . . . . . .8.3g

Protein. . . . . . . . . . . . . . 16.7g

WW Points. . . . . . . . . . . . . . 9


And giveaway time!  All you have to do is answer 1 question on here or on my facebook page (which I will transfer over to my blog)  Open to anyone in Canada or US (excluding PO boxes!) Contest closes Dec 27th at 8pm – winner will be announced on my facebook page & will have 48 hours to respond!

Since I got inspiration from the “100 Calorie” part of this cookbook;

What’s one healthy tip that’s stuck with you overtime?


**Thanks to BenBella for hosting this giveaway!

Sunday, December 8, 2013

Apple Butter

Well hello!

So I won’t go on about my lack of posting – I’ll just say HI!  Miss you guys & lets get down to business!


Apple butter by Dairy Free Betty

Apple butter… have you tried it?   It has to be one of the easiest and tastiest things out there!

What you need -



Apples (I used about 6) cut the core and seeds out and quarter (leave skins on) – I used an assortment of what was in the fridge – Fuji, gala, Ambrosia.


Sprinkle of ground ginger (optional)

1/2 Lemon


Put apples in crockpot – turn crockpot on high for about 3 hours.  Once apples have broken down to an apple sauce consistency – blend all apples in a blender until smooth!  If you are lucky enough to have a high powered blender – it should take about 30 seconds!  You shouldn’t have to add any liquid – if you do have to remember the more liquid you add – the longer you will have to cook it for!

Once it is smooth add the apples back into the crockpot and add cinnamon (to taste) and juice from 1/2 lemon.   Cook with the lid off for another 3-4 hours or until you can’t handle the smell anymore and you need to eat it and/or it becomes a caramel color!

Yup – that’s all folks!

This stuff is amazing!  It’s smooooth like butter (probably where it got it’s name) and caramelly sweet!  SO GOOD!  I love it smothered on my favorite muffins!  And is great eaten off the spoon!   My little guy is a huge fan too!

This stuff is TOTALLY giftable!

NOTE – I’ve also added pears – it does make the butter a bit more gritty – but still good!


Hey! It’s almost Christmas! I feel SO uninspired to do any baking this year – but here’s a post from a few years ago when Christmas baking was my thing!  (now chasing around an almost walking 9.5 month old entertains my days!)  I HIGHLY recommend the peanut butter cups!

PS. I did decorate though – and my hubby and I have been doing Elf on a Shelf for each other every night (so fun) our Elf’s name is Starsky Waffleplums – awesome no?



Just to keep you coming back for more! December 20th – I am hosting another giveaway for the new Happy Herbavoire Cookbook – which is EASILY in my top 3 favorite books right now!  I also got the chance to do a Happy Herbavoire Interview AND will be posting a recipe or two from the book!



PSS…  I really love and appreciate you guys!  I know I don’t post often, but I’m always just an email or message away! And I try to have a presence on Facebook so join the fun there! 


Jessica xo

Friday, November 15, 2013

Jazzy Vegetarian {Recipes and Giveaway}


So apparently I live in a hole! I have never heard of the Jazzy Vegetarian until Ben Bella books offered to send me a review copy of her new cookbook!  Apparently she’s kind of a big deal!!  Who knew!?  I guess that’s what I get for not having cable! 

jazzy-vegetarian-classics (1) 

Anyways – moving on!   I LOVE COOKBOOKS  - so I get pretty excited every time Lindsey from Ben Bella books sends me an email offering me a cookbook to review (and giveaway!!)

I am fairly picky about cookbooks though – I love them to have dairy free recipes, bright colors, thick paper, lots of crisp clear photos and bonus points if they include savoury breakfast recipes!    This cookbook covered all the basis – in fact – when I opened the package I had a moment of oooohing and aweing at it because of how beautiful it was! (yes I’m a cookbook nerd…)

Ok moving on – I made 2 of the recipes from the book for dinner one night and they were just great!  Thankfully I was sent photos to include from the cookbook, because trying to stuff a potatoes was messy process for me, and they did not turn out blog worthy whatsoever!  (update – I am currently having troubles getting the photos attached in this post!)

Steamed Green Beans and Carrots with Orange Sauce

Makes 4 servings | Nut free, no oil

The refreshing citrus notes of the orange juice enhance this colorful green beans and carrots combo. A finishing sprinkle of gomasio adds a subtle crunch, but if you cannot find gomasio in your market, plain toasted (or raw) hulled sesame seeds substitute perfectly.

4 carrots, scrubbed and sliced into sticks

3 cups green beans, cleaned and trimmed

2 tablespoons orange juice (freshly squeezed or store-bought)

1 tablespoon freshly squeezed lemon juice

1 teaspoon maple syrup

2 teaspoons gomasio (optional)

Fit a medium sauce pan with a steamer basket, and bring two inches of water to a boil. Add the carrots, cover, and steam for 5 minutes. Add the green beans, cover, and steam for 6 to 7 minutes more, or until the carrots and beans are crisp-tender.

Meanwhile, put the orange juice, lemon juice, and maple syrup in a small bowl. Whisk to combine. Transfer the cooked carrots and beans to a medium bowl. Add the sauce and toss to coat. Sprinkle with the gomasio (if using), toss lightly, and serve.


*Dairy Free Betty note – I served these to my little guy without the sesame seeds) and he loved it!! 



Twice-Baked Potatoes

[Makes 6 servings] [Nut free, no oil]

Both my grandma and my mom often made twice-baked potatoes, and I just loved them! Because it was one of my favorite dishes as a child, I set out to create an equally delectable spud, stuffed with a smooth and savory filling that is reminiscent of childhood culinary bliss!

3 very large russet potatoes, scrubbed, baked, and cooled (see note)

1 cup cooked white beans (drained and rinsed if canned)

¼ cup nondairy milk, plus more as needed

⅛ teaspoon garlic powder

⅛ teaspoon sea salt or Himalayan pink salt, plus more as needed

2 tablespoons minced onion

2 tablespoons diced sweet red pepper

¼ teaspoon paprika

¼ teaspoon Italian seasoning

Freshly ground pepper, to taste

Chef's Note

The russet potatoes may be baked up to 24 hours in advance of preparing this recipe. After they have cooled, wrap them tightly in foil and store them in the refrigerator until use.

Preheat the oven to 375 degrees F. Line a small, rimmed baking pan with unbleached parchment paper.

Slice each potato in half lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon, leaving about ¼ inch of the potato skin and pulp intact. Put the potato pulp, white beans, nondairy milk, garlic powder, and ⅛ teaspoon salt in a high-performance blending appliance and process until smooth. If the mixture is still lumpy, add more nondairy milk, 1 tablespoon at a time, to achieve a smooth consistency. Put the potato mixture in a medium bowl. Gently stir in the onion and pepper. Using a large spoon or piping bag, spoon or pipe one-sixth of the potato mixture into each potato skin. Place the potato on the prepared baking pan. Repeat until all of the potato skins are filled. Sprinkle the tops of each potato with paprika, Italian seasoning, salt, and pepper to taste.

Tent the baking pan with foil and bake for 40 minutes. Uncover and bake for 15 to 20 minutes or until the tops are crispy and slightly golden. Cool for 5 to 7 minutes and serve.


*** Dairy Free Betty note – I’ve never had twice baked potatoes before, so not how to compare them but they were good!  I highly recommend baking the potatoes a night ahead as otherwise it becomes a 2+ hour process!



{Open to anyone in Canada or the US – you do not need to be a blogger to enter!}

~TO ENTER  -  Leave a comment here or on facebook - telling me what things you look for in a good cookbook and/or your favourite cook book!

Giveaway open until Friday Nov 22nd at 8pm!   The winner will have 48 hours to contact me with their address – I will post the winner’s name on facebook and contact them if they provide an email address!!

Good luck!!!


PS – Book available for purchase here.  Please note I have started up an amazon store which will include my favourite products. I will receive a small commission should you purchase items from my store. I promise to only include items that I love and have personally tried!


I received the Jazzy Vegetarian Cookbook as a free review copy from Ben Bella Books – but as always my opinion is 100% my own!

Tuesday, October 15, 2013

Dairy Free Snack Ideas

Well hello,

I know one thing I’m always on the hunt for is great snack ideas.  I have a few guidelines for them too, now that I’m a busy mom of a crawling little monster – they have to be quick & healthy! 


Here is my current list;

Ants on a log (can sub almond butter, sunflower seed butter, hummus?)

Raw Pies

          - my favorite – banana lemon pie

banana lemon pie - dairy free betty

Hummus with crackers and veggies;

              - Artichoke Hummus

              - Curried Hummus w/raisins

              - Dessert Hummus 

Great cracker recipes

            - Endurance Crackers (Oh She Glows) I LOVE these!

Energy Balls

             -2 Minute protein balls

              -Step by step energy balls

             -Chocolate Peanut Butter Balls

             -Peanut Butter Chocolate Balls (guest post)

Trail mix (my favorite is chocolate chips, dry roasted soy beans, craisins and matcha pumpkin seeds)

Apples or other fruit with dip

           -Caramel Apple

           - Cashew Cream

Muffins or Loaves

             -Healthy Banana Bread

             - MY FAVORITE Mom’s Muffins (they take some time to make but makes 45 muffins which freeze awesome!)

             - Smitten Kitchen’s AMAZING zucchini bread – I’ve made this recipe many times, it’s a keeper (and it makes two glorious loaves!) I have subbed apple sauce for oil before and it worked out great!

Kale Chips

          - with a cheesy coating

          - another cheesy coating


           - Creamsicle Smoothie

           - Smoothie Madness (includes funky monkey, Cake Batter, Green Monster, Pina Colada and Hot (Pink) Date)

            - Oatmeal Cookie Smoothie (from Happy Herbavoire) 

Frozen banana

          -Slice banana in 1 inch rounds sandwich with peanut/almond butter and dip in chocolate – freeze!  (YES!)

          - Banana Soft Serve (with bonus recipes for dairy free chocolate and caramel sauce!)

dairy free betty snack ideas

Hard Boiled Eggs

Dairy Free Nuts and Bolts

2012-12-16 09.21.25[5]

Pita, English Muffin or Tortilla Pizzas

Fruit and Brownie Kebabs

Pudding & Yougerts

     -chia pudding (step by step guide from choosing raw!)

    -chocolate avocado pudding

    - How to make your own dairy free yougert – super easy!   (Oh She Glow’s link)

A little more sinful – Peanut butter cups, fruit and nut bark, marshmallow snowflakes and chai tea candied nuts! 

From Facebook 

Holly from My Plant Based Family (one of my new fav blogs!) says “I love hummus, Parfait's with non-dairy yogurt, avocado mousse, potatoes, frozen no bites, dry roasted edamame, fruit and nut butter...”


Do you have any other suggestions?  Feel free to leave a comment here or on facebook! And as always – feel free to PIN AWAY – there is a new PIN IT button just above the title of each post!


Monday, October 7, 2013

Guest Post <Saffron Chicken Tagine on Honey Raisin Couscous>


Hiya guys!  Today I’m excited to have a post from my bestest friend Tasha from her new blog Imperfect Girl Trying to Live a  Healthier Life!  Her blog isn’t 100% dairy free, however, she strives to eat dairy free as much as possible and almost always suggest dairy free alternatives if she does use dairy!  Her blog is fantastic for meal idea as she’s always posting mouth watering ideas and recipes!  Also check out her facebook page here!  Thanks Tasha for doing this post – this recipe is mouth watering!


Hello DFB followers! I feel very honoured that Dairy Free Betty asked me to do a guest post.  My name is Tasha, and I am an Imperfect Girl Trying to Live a Healthier Life.  I started my blog in May as a way to document and share my journey toward living a holistically healthier life.  I hope you enjoy this recipe, it is one of my favourites...

Saffron Chicken Tagine on Honey Raisin Couscous




2 tsp cinnamon, ground coriander, ground cumin, paprika and turmeric

3 chicken breasts

1 tbsp olive oil

1/2 cup sliced mushrooms

1/2 diced onion

1 TBSP grated fresh ginger

1 clove of garlic minced

2 cups chicken broth

1 cup pitted dates or raisins

1 tsp lemon juice

pinch of saffron

14oz jar artichokes drained and quartered

1 cup frozen peas



1/2 cup juice (orange or apple)

1/2 cup chicken broth

1/4 cup golden raisins

2 tsp lemon zest

2 tsp olive oil

2 tsp honey

1 tsp sat

3/4 cup dry couscous


Mix together 2 teaspoons of each cinnamon, ground coriander, ground cumin, paprika, & turmeric, in a large resealable bag.  Cut up 3 chicken breasts into bite sized pieces.  Get the chunk wet & toss them in the resealable bag coating them with the spices.

Heat 1 Tablespoon of olive oil in a large deep skillet, over medium heat. Add the chicken breast, and sauté until brown on all sides, about 5 minutes.


Add 1/2 cup sliced mushrooms and 1/2 a small diced onion to the pan, cook 2 minutes.  Stir in 1 tablespoon of fresh grated ginger, and a clove of chopped garlic, sauté 30 seconds, stirring constantly.  Add 2 cups of chicken broth, 1 cup of pitted dates (I also use raisins when I don't have dates on hand), 1 tsp lemon juice, and a pinch of saffron threads.  Reduce heat and simmer for 20 minutes.


At the 15 minute point of simmering prepare couscous.  In a medium sized saucepan add 1/2 cup of juice,  (the original recipe calls for apple juice, but I often use orange juice.  This time I used Happy Planet Mango Peach.) 1/2 cup of chicken broth, 1/4 cup golden raisins, 2 teaspoons lemon zest, 2 teaspoons olive oil, 2 teaspoons raw honey, 1 teaspoon sea salt, and bring to a boil.  Add 3/4 cups dry couscous of choice ( I used whole wheat), stir in, cover with lid, and remove from heat.  Let stand for 5 mins, and then fluff with a fork.




Increase heat and add a mixture of cornstarch and water and stir in to pan.  When sauce begins to thicken, add 14oz of artichoke hearts, drained and quartered, as well as 1 cup of frozen peas.  Lower heat and cook for 5 more minutes.


Serve over Honey Raisin Couscous.




I hope you enjoy this recipe as much as I do. Enjoy!


Yum hey?

Tasha has a long list of meal ideas for when I come to visit, this is officially being added to the list! 

Have a great day – and my next post (hopefully) will be full of a TON of dairy free snack ideas!

PS – I changed my commenting section back to how it used to be – so now everyone should be able to comment!!


Thursday, October 3, 2013

Maple Rooibos London Fog


You know those days when you just want to curl up with a good book, in comfy PJs and drink something rich and soothing?  This has become my go-to drink for days like this!

Dairy Free Betty Maple Roobis London Fog (4)

I’ve had London Fogs many times in coffee houses – I love flowery taste of Earl Grey, but I’m not a fan of black tea.  Just recently Rooibos tea has made an appearance in my life. It has become increasingly popular!   Rooibos also has many benefits and is great for having before bedtime because of it’s calming and relaxing properties (yay for more restful sleep)and now you can find this caffeine free tea in many different flavours – so I was incredible excited to find Earl Grey Rooibos and I knew I had to make a London Fog STAT!

Dairy Free Betty Maple Roobis London Fog (1)

Maple Rooibos London Fog

1 tsp (or to taste) Maple sugar* or syrup (or sweetener of choice)

1 cup unsweetened milk of choice – I used natural organic So Nice Soy Milk (may need to use more depending on cup size)

1 teabag Earl Grey Rooibos Tea (or 1 tsp loose leave in a tea filter*)

Pretty mug – because you deserve to drink your tea in a pretty mug!

I am lucky enough to have a cappuccino maker so I can steam my milk and I get a lovely foam…

Dairy Free Betty Maple Roobis London Fog (2)

You can also heat milk on the stove top or in the microwave and whisk or use one of these - having the foam really makes it extra luxurious!

After milk is heated and frothed – pour milk only into cup (using a spoon to hold back the foam), add tea bag and let it sit. (one awesome thing about rooibos is you cannot over-steep – because it doesn’t contain tannins, it will not get bitter) - Cover if possible. 

Once tea has steeped, take out tea bag (or leave in!!) and quickly steam up your foam again if desired – scoop foam into cup and sprinkle (or drizzle) with maple sugar or syrup!

Dairy Free Betty Maple Roobis London Fog (4)

Grab yourself a good book, turn on some tunes and sip away! This drink is a perfect companion for “one of those days”!


-can use any sweetener – but the maple sugar/syrup adds that hug factor.  I got my maple sugar at Costco!

-Rooibos tea is fairly fine and you might find it doesn’t fit well in tea strainers – I like to buy the disposable filters – like these guys!  (I bought my Earl Grey Rooibos tea here – you can also order online!

-You can also experiment with any tea you like! I also love this with Vanilla Rooibos or Chocolate Mint Rooibos!

Hope you enjoyed this! 


You may have also noticed some changes to my blog!  I’m trying to refresh and renew it & make it easier for you!  Please take a look around and feel free to let me know if you’d like to see anything added!  I plan on doing a quick little video describing the changes once I am all finished!

Also if you have a dairy free (or vegan) blog – please send me a facebook message, email or leave a comment and I will add you to my blog list on the right!

Take care,

Jessica xo

Monday, September 30, 2013

What I’m Loving Monday!


Well hello there!

Hard to believe another Monday is here!?  I thought it might be fun to show some pictures of some of my recent “loves, likes and leave it” items!   Please note – I pay for all these products* and always give my honest opinion.

*I will note if I received products as review items – however my opinion of them is always honest!




This hummus from Costco!  So creamy with amazing flavor!  This is my favorite base for pizza!


Another Costco find (thanks to my BFF) These are awesome for individual pizza’s or Panini! (More on my favorite Panini coming soon!)



If you follow me on facebook you already know this – while it’s not a product – it’s too amazing not to share!  Spabettie’s Pumpkin Caramel – it’s so incredibly easy to make and seriously amazing!  As you can see – it didn’t last long – and yes I used a spatula after this photo and ate every single bit!


Baby Products I’m loving!

This stuff is fantastic – it’s smell is incredible and if your baby has any dairy sensitivies (even skin) it’s a vegan product!


While I’m still having fun making baby food – I have been buying these also for backup! They taste great (Some baby food tastes SO bad, I make sure to taste it before feeding it to my little man!) I love that it’s organic and cheap – because sometimes life doesn’t allow me to buy organic veggies and fruit.


And a few products I haven’t LOVED but that I’ve liked…

DSC_3039I’ve really enjoyed this in my potato salad – I didn’t enjoy it so much on my beloved toast with mayo, cucumbers and tomatoes.  I will however likely buy it again, but it won’t be a staple in my fridge!

Leave It? (but maybe I’m missing something)


DSC_3038   I think maybe I am missing something with this stuff? Has anyone else tried it out? I was expecting yogurt constancy and instead it’s fairly thick – not a Greek yogurt kind of thick but thicker.  I could only eat a few tablespoons at a time – the taste was ok, but it was more the texture I didn't love.

I will try this again, because I’m honestly thinking I maybe got a bad batch of it?  I’m curious to know if anyone else has tried?


Curious to know what products you are loving, liking or leaving?   Leave a comment or a facebook comment!

Much love,


Wednesday, September 25, 2013

4 Ingredient Potato Salad (VEGAN)


I am trying to blog more – I really am!  I’ve been updating sections of my blog, and am thinking of doing a total blog overhaul in the next little bit to clean it up, add things like PIN IT buttons and just to give it new life!   Please let me know if you have any suggestions!  If anyone has any tips on moving from blogger – wordpress please contact me!!!


Ok moving on!

We were so lucky this summer to head out on our friend’s boat.  We spent the day out on the water enjoying the sunshine and the company – we even got to see some Orca whales towards the end of the evening – even though I’ve lived on the coast my whole life, I have never seen Orca’s up close and personal – check out a few of the photos I took!  Amazing!


DSC_2734Plus there was an incredible sunset that night…



Anyways onto the food!  We had a BBQ on the boat and our friends made this awesome potato salad that I had to share!  With only 4 ingredients – it’s easy as can be!


4 Ingredient Vegan Pesto Potato Salad

2lbs potatoes of choice – cut into cubes

3/4 cup Veganise Pesto Mayonnaise

Juice from 1/2 lemon

1 cup frozen peas

Optional – daiya cheddar shreds.



Boil potatoes until soft about 10 minutes

Put frozen peas into a strainer

Pour the potatoes and the hot water over the peas

Let potatoes and peas cool.

Once cooled – add veganise and lemon juice (and any extras you choose – I added 1/4 red pepper and chives for added color and crunch – but it’s great as is also!)  Mix together.

Add salt and pepper to taste (optional)

Our friends also added daiya cheddar shreds which added even more creaminess to this – but totally optional!



There you have it – super simple and perfect for a BBQ or potluck – or a quick easy addition to dinner!

Lucky us – we got to enjoy this while gazing at this beautiful view.


Hope you enjoyed this quick and easy recipe!  Coming up in the next few days – a post about a few of my new favorite (and not so favorite) things!

Much love,


Friday, September 13, 2013

No-Bake Peanut Butter Bars & a GIVEAWAY


One of my favorite things about blogging (other than being able to hopefully help people out) is that publishing companies often offer me up free review copies of their new cookbooks that have just or are about to be published!  When BenBella Books, Inc contacted me this time to check out the China Study Cookbook by T. Colin Campbell, PHD, I was super excited!

I read the China Study a few years ago – if you have not read this book please do.  It’s very eye opening.  From the website;

“In The China Study, Dr. T. Colin Campbell, Professor Emeritus at Cornell University, details the connection between nutrition and heart disease, diabetes and cancer. Recognized as the most comprehensive nutritional study ever conducted on the relationship between diet and the risk of developing disease, The China Study cuts through the haze of misinformation and examines the source of nutritional confusion produced by government entities, lobbies, and opportunistic scientists.”

After reading the book, I felt inspired to follow the ideas laid out in the book, I remember wishing that there were recipes at the end – so I could take steps towards living a more whole food, plant based life.

Fast forward a few years and they now have published a book that is the “Official Companion to the China Study” and I’m lucky enough to be able to share one of the yummy recipes with you & offer a giveaway for the cookbook for anyone in the US or Canada!

It was a natural choice for me to choose a peanut butter/chocolate recipe – because let’s face it – that combo cannot be beat!   Check out the recipe and see below for the giveaway!


No-Bake Peanut Butter Bars

Preparation time: 15 minutes | Chilling time: 1 hour

Makes 9 servings

These bars are rich, creamy, sweet, and satisfying—everything a dessert should be!

1 cup low-fat graham crackers, crushed

1/4 cup crushed walnuts

1/2 cup reduced-fat, unsweetened coconut

1/3 cup natural peanut butter

1/4 cup nondairy milk

1 cup nondairy chocolate chips

5 tablespoons rice or almond milk

1 | Crush graham crackers in food processor. In separate bowl, add walnuts, coconut, and peanut butter. Stir in crushed graham crackers.

2 | Slowly add milk and mix. If mixture does not hold together, continue adding additional milk until all ingredients stick together. However, don't make it too soft, and, if necessary, use your hands.

3 | Spread mixture evenly into a 9 × 9 nonstick baking dish.

4 | In a saucepan, melt chocolate chips together with rice or almond milk over medium heat. Stir until smooth.

5 | Spread chocolate mixture on top of peanut butter mixture. Refrigerate for 1 hour or until hardened. Cut into squares and enjoy!


To Enter the Giveaway

Leave a comment telling me about your favourite plant based recipe OR why you would want to win this book!   That’s it!  One Entry per person*****

Contest Closes Wednesday September 18th at 8pm! Winner will be announced on facebook and have 2 days to provide me with their address!


  *****YOU DO NOT NEED TO HAVE A BLOG TO ENTER!!  Just use the NAME/URL option and type in your name and your email address (which will never be shared!)


*Permission to publish recipe and use photo were given by BenBella Books, Inc

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