It’s hard to easily describe the impact food allergies can have on an individual and a family. Some days it’s really nice to just know what was causing so much pain. Most days it feels like we’re with Captain Jack Sparrow when he asks “but why is all the rum gone??” Eliminating food groups is difficult for anyone, but sometimes you have to accept your circumstances and move on.
Personally, I try hard to avoid extremes on my health journey. Unless there’s a medical reason to avoid certain foods or food groups, I try my best to stick with my philosophy of eating a little better every day. My husband feels the same way, but unfortunately, his body no longer processes dairy well. Without going into too much detail, my husband had increasingly severe IBS over a number of years, but when he cut out dairy, the symptoms all but disappeared.
At any rate, since I’m in charge of the daily cooking around here, I’ve had some major adjustments to make. For the first few months I relied heavily on Asian food, but my husband quickly became tired of sweet and sour chicken or a quick curry. So I set out to bring more familiar foods back to the table, this time without relying on the delights of dairy for their cool, creamy effect, or their nice spicy, heat.
Today I want to share some recipes that have made dairy-free cooking more appealing to me. Now, fair warning. I still eat dairy and so do my children, so don’t freak out when you see it on my blog. But I know how to cook without it, and I’m always looking to add dairy-free recipes to my repertoire. So please e-mail me with your own ideas; I’d love to connect and swap sympathies.
To start us off, here are 3 dairy-free recipes that I have personally adapted to keep flavor abundant and bring some variety to the table.
(Pardon the butter, my husband is fine with it; just use olive oil if you want to go fully dairy-free)