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don't miss dairy

Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

Veggies & Sides

Eggless, Dairy Free "Egg" Salad

I’ve been eating tofu a lot lately, and it’s not because I need to. I love eggs and meat! Trust me, I am not going vegan. But I love the taste of tofu, and I love how light and easy it is to digest. It’s cholesterol free, very low carb, low in calories, and still packs protein. My stomach feels untroubled after eating tofu; I feel more relaxed and slim.

I was a little wary of tofu at first. It seemed foreign and tasteless. Then I realized it’s what you do with tofu that makes it delicious–just like the dairy free products I use. I started putting it in scrambled eggs and omelets, then added it to flavorful dishes like curry and soup. I really got crazy and made a recipe using tofu to make dairy free chocolate mousse. It’s pretty delicious. I love that Chipotle now has a tofu option for their burritos. I usually get chicken, but after trying the sofritas, I was completely sold. I noticed a huge difference in how my stomach and body felt after eating a burrito bowl with sofritas versus chicken. Tofu is just so much easier for the body to digest.

This tofu recipe is quick to mix up and full of flavor. Experiment with different spices to see what suits your tastes. Eric is adverse to this particular recipe because it has sweet relish in it–he hates vinegary things. But I love pickles. For a totally different flavor, I want to try it with curry next. The best thing about this tofu salad? No egg boiling, peeling, or slicing!


1 12oz package silken tofu
1/4 cup vegan mayonaise
1/4 teaspoon turmeric
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon dry mustard
1/8 teaspoon sea salt
2 celery stalks, finely chopped
1/4 cup chopped yellow onion
2 tablespoons sweet relish
1 teaspoon chopped fresh parsley
green olives for garnish *optional


1. Remove tofu from packaging, draining water, and place on paper towels. Pat dry. Mash or crumble the tofu into medium bowl.

2. In a small bowl, mix vegan mayonnaise, turmeric, pepper, paprika, mustard, salt, and then add to tofu.

3. Mix in celery, onion, relish, and parsley. Cover and refrigerate for 30 minutes. Serve on crackers as an appetizer, in a bowl as a veggie dip, or make an egg salad sandwich. It’s so delicious!

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Charred Citrus Broccoli

For anyone who has a child, or a husband, who won’t eat plain vegetables, this is a flavorful way to serve broccoli as a side dish. I made it most recently to go with a pulled pork tenderloin recipe. For awhile I was cooking broccoli by lightly steaming in the microwave or steam cooker then adding a little SmartBalance and Mrs. Dash all-purpose salt free seasoning. I could only get Eric to eat about two pieces–which he claimed was a full serving of vegetables–then I usually ate the rest. I love broccoli in any form!

At some point Eric started coming home from work raving about the vegetables they served at Google. Well, I’m no trained chef, but I wanted to give some dishes a shot. I asked Eric for the best descriptions he could possibly give. This was hard to work with, but I did my best. I know that Google chefs post typed ingredients above each dish served in the food places. If I asked a woman to figure out the ingredients for me, she would probably take a picture on her Android, or even ask the server in person, jotting it down and shooting me a quick text. However…

I made due with the description of crisp, crunchy, charred, and tangy. I immediately recognized why Eric loved this brocolli–he loves crispy, toasted, burnt things. When he asks for toast he means it better have some black on it. I looked up some recipes and experimented. What I came up with was apparently correct and “better than Google,” which makes me feel accomplished. This is the simple broccoli that he will get another serving of, or eat right out of the pan. I have broiled this recipe as well as baked it and the result is great either way.


1 head fresh broccoli
1/2 1 lime
1/2 1 lemon
1 teaspoon olive oil
sea salt
black pepper


1. Preheat your oven to 400 degrees Fahrenheit. Rinse and drain broccoli, shaking dry. Cut off the stem and discard, then break up the head into bite size pieces and place in a medium size bowl.

2. Coat broccoli pieces in the juice of half a lemon and half a lime, olive oil, then sprinkle with a dash or two of sea salt and black pepper. Stir to coat. The broccoli pieces will turn a brighter shade of green when evenly coated in citrus juice and oil, and liquid will be absorbed.

3. Line a baking sheet with foil and place broccoli pieces, spreading them apart (not on top of each other) so that they can charr evenly. Cook for 10 minutes, checking often. They are done when they are slightly blackened. Should be crisp, crunchy, charred, and tangy.

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Roasted Potato Wedges

I made these crispy potato wedges to go with my Irish Bangers as an appetizer for St. Patrick’s Day. I used Chef Paul Prudhomme’s Magic Salt Free Seasoning All Purpose Blend. I also recommend Mrs. Dash Salt Free Seasonings. I did add a little sea salt to bring out the flavor, but at least I can add the amount I want. I also used yellow fingerling potatoes because that’s what I had, but gold or russet potatoes will work well.

Be very careful when pulling out your potatoes from that dark, cool space in your kitchen. I had a near death experience when I lifted my bag of fingerling potatoes and a ugly brown spider was hanging from it. I almost had a heart attack along with my panic attack. Spiders are the scariest creatures on earth as far as I’m concerned. Eric knows me so well that as soon as he hears the involuntary scary spider sound coming out of my mouth (something between a scream and a yelp), it triggers his spider alert senses and he comes quickly with a fly swatter to save the day. Sigh…he is my hero.


2 lbs of potatoes, washed
2 tablespoons vegetable oil
1/2 teaspoon sea salt
2 teaspoons salt-free all-purpose seasoning


1. Preheat oven to 350 degrees Fahrenheit. Slice potatoes into skinny wedges, like fry cuts.

2. In a large dish, add wedges and vegetable oil, then toss until wedges are completely covered in it. Sprinkle on some sea salt, then transfer wedges to a nonstick baking pan.

3. Bake wedges for 40 minutes, stirring occasionally to brown all sides. Once wedges look browned and are crispy on the outside, remove them from the oven and sprinkle with all-purpose seasoning. You can place them in a paper towel lined tray or basket to absorb the excess oil and to serve less greasy wedges.

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