Health & Diet Tips

My Favorite Dairy-Free Recipes

When you are avoiding dairy, it can start to feel like your food options are dwindling. But as a non-dairy eater too, I have found some amazing recipes that are tasty and free from dairy. Check out my favorites...


In this article you'll find the following beloved dairy-free recipes:


Chia Porridge

1 cup unsweetened almond milk

2 Tbsp. Chia seeds

2 Tbsp. chopped walnuts or your favorite nut*

12 tsp. vanilla

1 tsp. cinnamon

6-8 drops liquid stevia or a little honey


Place almond milk in pan, add chia, nuts and cinnamon and stir. Heat until just warm and remove pan from burner. Mash banana and stir into chia porridge. Let sit until it has thickened up and reached desired consistency (usually 3-5 minutes). If it is too thick, top with a little more almond milk.


Optional toppings:



Shredded apple

*Substitute nuts with toasted pumpkin seeds or dry roast chickpeas


Add 2 Tbsp. canned pumpkin, ½ tsp. nutmeg and a pinch of cloves to make it a fall favorite!


Chocolate Pudding

1 avocado

4 T cacao powder

1/4 cup honey

3-4 dates

1/4 cup fresh squeezed orange juice

1/2 tsp vanilla

1 T coconut oil, melted


Blend all ingredients. Add water as needed to reach desired consistency. Let chill a couple of hours or overnight



Delicious Fruit Smoothie

1 ripe banana sliced (about 1/2 cup)

10 ounces frozen sliced strawberries (or fresh)

½ cup unsweetened almond milk


Blend all ingredients in a blender. Add more almond milk if it is too thick.




Fruit Popsicles

4 ½ cups diced pineapple (fresh or thawed frozen, not canned)

½ cup full fat canned coconut milk (more if needed)

1-2 Tbsp honey, to taste


Blend all ingredients in a blender until completely smooth (unless you like some fruit chunks). Add more coconut milk if needed. Taste and add a bit more honey if needed. Pour into popsicle molds and freeze 3-4 hours or until completely firm. Run under cool water to release from molds and store in airtight bag in freezer.




Coconut Lime Chicken (From The Whole Cook)

Prep Time: 5 mins Cook Time: 20 mins Total Time: 25 mins Servings: 4 people


4 chicken breasts

2 tbsp cooking fat of choice, (I use coconut oil - also consider avocado oil or grape seed oil.)

1/4 cup chicken stock

1/4 cup lime juice

1 1/2 cup canned coconut milk, unsweetened and full fat (should not say lite or low fat) 1 tbsp minced garlic

1/2 tsp salt

1/2 tsp pepper

1/8 cup fresh chopped cilantro

Additional salt & pepper to taste.



1. Add your cooking fat of choice to a large skillet and heat on medium high heat.

2. Unless your chicken breasts are already fairly thin slice them horizontally. This will give you very thin cutlets so they'll cook faster and more evenly.

3. Add your chicken breasts to the hot pan. Liberally salt and pepper the side facing up. Saute until each side has some browning and chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side.

4. Remove chicken from the skillet and set aside on a plate. Lower heat to medium.

5. Add chicken stock, lime juice, coconut milk (stir it in the can so that you don't have any separation), minced garlic, 1/2 tsp salt, and 1/2 tsp pepper to the skillet. You'll have a bit of coconut milk remaining in your can. Set it aside because we'll drizzle some of that on top after everything is finished. Stir your sauce, scraping up any browned bits remaining in the pan from when you cooked your chicken.

6. Add the chicken breasts back to the skillet with the sauce. Cover. Let simmer on medium to medium low for 5 minutes.

7. Right before serving use a spoon to scrape up some of the remaining coconut milk from the can and drizzle it over your chicken. Sprinkle fresh chopped cilantro. You're done!

8. Serve with vegetables or potatoes to take full advantage of the yummy coconut lime sauce!


Do not under any circumstances use any coconut milk other than canned unsweetened coconut milk. I get this question a lot. Canned coconut milk is thick and not as watered down as the kind you'll find in the refrigerated section of the store. This results in a strong coconut flavor and that's what we want in this dish! I prefer Thai Kitchen (make sure it says unsweetened and does not say low fat) but there are other brands that work well too!

Nutritional information is for 1 chicken breast plus 1/4 of the sauce. If you slice each breast in half and end up with 8 thin cutlets remember that 2 of those cutlets is the equivalent of 1 breast. If you only have 1 thin cutlet then you'll need to 1/2 the nutritional info.


Serving: 1chicken breast, Calories: 407kcal, Carbohydrates: 7g, Protein: 26g, Fat: 31g, Saturated Fat: 25g, Cholesterol: 72mg, Sodium: 457mg, Potassium: 688mg, Fiber: 2g, Sugar: 3g, Vitamin A: 70IU, Vitamin C: 9.1mg, Calcium: 24mg, Iron: 1.9mg




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