Dairy Free Hollandaise Sauce

So being dairy free – do you remember the smooth, creamy, buttery taste of hollandaise sauce? Don’t worry, I won’t make your mouth water for nothing!

When I lived in Kelowna, I used to go on Sunday’s with friends to a place called the Jammery for Eggs Benny!   They would do English Muffins w/cream cheese, apricot jam, ham, eggs and hollandaise sauce – it was TO DIE FOR!!!! 

So I was thinking about that – mouth watering and decided to try out a recipe and see what happened?    Now it’s been a long time since I’ve tasted hollandaise – but I felt like it was close!

This recipe is by no means good for you!

Dairy Free Hollandaise Sauce

1/4 cup dairy free margarine

1/4 cup coconut milk

1 tsp onion powder

1 tsp turmeric ( I added more but I love turmeric!)

1 tsp lemon juice

Whisk together all ingredients over medium heat!   Add salt to taste.  Depending on the coconut milk you use, you may need to add some thickener to it – I added about 1 tsp sifted cornstarch.   Continue whisking together until everything is combined and warmed!

I served over a peice of dairy free toast (which I cut the corners off of to make it look pretty), sautéed kale  and of course with a perfectly poached egg!

It was oozy and delicious and perfect for a lazy weekend treat!

Sorry it took me awhile to post – but I hope you enjoy this recipe!!   Next time I will recreate the Jammery’s recipe with dairy free cream cheese and apricot jam!! Mmmm!!

xo Jessica

Mason Jar Key Lime Pie

So I was watching the news this morning – and they mentioned key lime pie!   KEY LIME PIE (drool).    As they made it, they named off a bunch of ingredients as I whizzed together an almost raw, gluten free, dairy free Key Lime Pie (vegan too if you switch out the honey for another sweetener).

For the Crust

1/2 cup walnuts

1/4 cup coconut

3 medjooled dates (pitted)

3 tsp maca powder

Pinch of sea salt

Whiz all crust ingredients together in food processor.   The crust will not be solid when finished, it’s more crumbly!    If you want it more solid, use more dates.

Use 2 heaping TBSP per mini mason jar

 

For the Top

2 ripe avocados

Juice of 1 – 2 limes – if you are using actual key limes you will have to use a few more.  A little under 1/4 cup lime juice.

Zest of one of limes

1-2 TBSP honey or sweetener of choice (or enough to your taste)

Put all top ingredients together in food processor and whiz together until smooth.  Taste and adjust flavors as needed.  You may like it sweeter, or want more lime or lime zest at this point!

Spoon 2 TBSP on top of crust. 

Awesome breakfast or snack – plus it freezers awesome (and will help avocado stay green– so would be a great snack to send with the kids in their lunch kits – as it should be thawed by lunch time!

And of course there is something special about mason jars!  I don’t know why but I love them – they range up there in my favorite things with sharpies, bath and body works and lululemon

Enjoy!

Jessica

ps.  Thank you to the news this morning for inspiring this recipe!! It was tasty!

Mom’s Oat Bran Muffins Revised

First off – DFB is close to hitting a pretty incredible milestone – 750 page views away from 100,000!!!! That is SO crazy – blows my mind and totally humbles me. 

Thank you, thank you!

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Moving on………

Awhile back I posted a recipe for my FAVORITE muffins in the whole wide world!  My mom always made them and they are so tasty, but they weren’t dairy free (and they had shortening in them).  She had made them dairy free a couple of times but now they are off travelling for 6 months, so I had to revise them for myself…

Long story short… this is what I came up with and they are fantastic!

Mom’s OAT BRAN MUFFINS
(with Dairy Free Betty alterations)

300 DEGREES FOR 20 MINUTES
MAKES 45 MEDIUM MUFFINS

2 CUPS BOILING WATER
2 CUPS BRAN
PUT IN A BOWL 1 AND LET SOAK

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5 CUPS FLOUR

5 TSP BAKING SODA
1 TSP SALT
PUT IN BOWL 2 TOGETHER

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3/4 CUP SMASHED BANANA

1/4 CUP OIL (I used grape seed)

2-3 CUPS SUGAR – BROWN & WHITE MIXED
4 EGGS (Vegan Option – 4 TBSP chia with 8 TBSP water)
4 CUPS ALMOND MILK + 4 TBSP VINGEAR
4 CUPS OATS

1 TBSP PUMPKIN PIE SPICE  (I like them spicy)

4 PEELED AND LARGE GRATED CARROTS + 1/4 CUP MULBERRIES (I ran out of dried fruit)

other options - 2 CUPS RAISINS OR ASSORTED OTHER THINGS
IE: SHREDDED CARROT, BANANA, DRIED APRICOT ETC.
Into bowl # 3

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MIXED ALL INGREDIENTS TOGETHER AND BAKE

Hope you enjoy!!

They are perfect to toss in the freezer and then pull out for lunches! 

Savoury Vegan Waffles

Well hello!

So since I burst your bubble about Starbucks Pumpkin Spice Lattes (even soy) containing dairy (sorry again, it’s in the syrup) – I decided I needed to make it up to you with a recipe!

I am a fan of savoury breakfasts – most mornings I have eggs and toast – mainly because I cannot think of anything else to eat that is savoury.  Until the other day.

I was laying in bed on Sunday thinking what I could make that was eggless for breakfast.  I had a craving for waffles, but wasn’t digging the whole “maple syrup” thing.

Then it came to me – savoury breakfast waffles – oh yes. 

I searched the internet, and apparently I’m not the only person that has thought this up.  BUT from what I could see – most contain CHEESE!   Being dairy free and not particularly enjoying dairy free cheese I had to come up with a plan…

Savoury Vegan Waffles

makes 5-6 waffles

1 3/4 cup all purpose flour

2 tsp. baking powder

1/2 tsp. salt

2 tbsp. chia in 4 tbsp. water (or 2 eggs)

1 1/2 cup almond milk (or milk of choice)

1/2 cup vegetable oil

1/8 cup nutritional yeast

1/2 tsp. garlic powder

1 pinch savoury (or spice of choice)

Pre-heat waffle maker.

Mix together dry ingredients

Add in wet ingredients and mix together until just combined.

Add 1/2 cup mixture to waffle maker per waffle..

Let waffles cook until desired texture – I prefer mine crunchy, so I cook them and then pop them in the toaster!

Toppings

I just did what I knew would work – for me savoury and mushrooms are a perfect marriage – so I sautéed up some mushrooms and kale in water with a pinch of salt.

Other options could include;

avocado

eggs

earth balance butter

grilled onions/veggies

Or you could even make it into a sandwich – with whatever fillings you want?  veggies and hummus?

 

My bottom line – I LOVED them – like really really loved them.  I am going to try to supplement something for the oil, as it’s a lot for a recipe.

My plans for the extras are to freeze them individually so I can pop them into the toaster for a quick snack!

Hope you enjoy this recipe! 

I start a photography course tomorrow – so expect to see my blog full of photos soon!!

Empty the Pantry Granola!

So if you knew me in my pre-dairy free days, you would know that one of my FAVORITE things was yogurt with granola and fresh fruit!  

I NEVER buy soy yogurt because it’s so expensive,  but the other day a 12 pack was on sale for under $5!!  I get this brand – and it’s very tasty!

So I had this 12 pack of “yogurt” so I KNEW I needed some granola to go with it!

Voilà -  I made some and it was perfect!

Empty the Pantry, Dairy Free Granola!

I call this empty the pantry, because I pretty much just used anything I had little bits of!!

2 cups oats

1/2 cup chia seeds

1/2 cup dry millet

1/2 cup dry buck wheat oats

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Preheat the oven to 350.

Mix all above ingredients into a large bowl

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Add to the mix;

1 TBSP Mesquite (optional)

1 TBSP Lucuma (optional)

1 TBSP cinnamon

1 TBSP vanilla

1/8 cup oil

1/4 cup liquid sweetener – I used maple syrup.

Mix together – taste and adjust flavours – you may want to add some salt to the mix too!

Put mixture on a baking sheet – and bake for 10 minutes

After 10 minutes flip granola and pop back into oven.

At this point – watch the granola so it doesn’t burn.   After about 5 minutes – I turned off the oven and just let the granola sit in the hot oven for a couple hours!

It came out perfect and crunchy!

The buckwheat grouts and millet added an awesome crunch and the mesquite and Lucuma added a really satisfying flavour (as well as boosted the nutritional stats!)

This granola would be great to wrap up as a gift for someone too!!   It should last awhile in an airtight container!!

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Do you have a favourite granola recipe?

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I’ve noticed a bit of a fade in the 30 miles in 30 days challenge!  Don’t loose hope!

I know though, I’m having a hard time with it too – because I am doing so many fitness classes at work – I’m tired when I get home and want to just hang out!  But we can still keep going!   We are only on week 2~~~  So feel free to join still!!

Super Easy Flourless Oatmeal Pancakes

Thank you all so much for my grad post!!  It’s so exciting that it’s all over!  I learned a lot and met amazing people on that 10 month journey!  Kudos to anyone and everyone that has done more than 1 year of school! Phewf, it’s a lot of work!

Moving on!

So you know when I said I don’t like oatmeal on my ABC’s?

I lied.

I LOVE oatmeal when it’s in the form of pancakes!

A few years back when I did Body for Life – I found this pancake recipe.  I don’t think it’s the exact one I used to use – but it’s close and it’s good!

Super Easy Flourless Oatmeal Pancakes

Serves 1.

1/2 cup oats (not instant)

1 tsp baking powder

1 TBSP protein powder of choice (I used Vanilla Sun Warrior) – Optional

1 egg

1/4 cup water or milk of choice

Splash of vanilla.

That’s all folks!  Mix it together in a bowl and then cook in a pan!  Makes 2 pancakes!

Because there is no sugar – it’s nice to add something sweet to them – you could easily exclude the vanilla and make these savoury as well!

These ones are topped with Sunflower Seed Butter, Maple Syrup and Dried Cherries!

So awesome – so easy!

Do you have a super easy breakfast recipe?

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On another note – because the blogger community is so awesome I know you’ll head over to Susan’s blog and send her some love, prayers and support for her recent news.  I think the more people on her side sending her healthy vibes the better – so send her as much love and support as possible.

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Hope you have a wonderful Saturday! 

Perfect Pancakes!

Happy Holiday Monday!!!

Glad you guys have enjoyed the last couple of posts! I have a whole swack of them scheduled for this week!! 

We found out (thanks to Ali!!) that the green stuff is chickweed!

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I wanted to pop in quickly and tell you about this great pancake recipe I found!

You can find it here.

The changes I made;

Used regular flour (didn’t have WW)

I used a DUCK egg instead of a chicken egg (D’s boss gave us duck eggs from their mini farm!)

Swapped brown sugar for artificial sugar! 

They were SO good!!  Perfect pancakes!!

They are PERFECT for folding up and adding goodies to too!!   (which I did for lunch)!

Hope you enjoy your day off (if you have one!)

I am hoping my sore throat goes away, as I don’t want to be sick   I came yesterday and is still here this morning *double pout*.

What are your sore throat tricks?