Dairy-Free Recipes You Need To Make!
I am always on the lookout for delicious dairy-free recipes and wanted to compile some of my favorite dairy-free recipes that you should add to your must-make list ASAP! These dairy-free recipes are so delicious, you won’t miss the dairy one bit!
Now that I am back from traveling this past week, I am getting back into the swing of things with these healthy recipes that are delicious and perfect for any night of the week!
Banana Mango Smoothie Bowl (Dairy-free, egg-free, 30 minutes or less, refined sugar free, paleo-friendly, vegan friendly)
Green Coconut Curry Ramen (30 minutes or less, egg-free, paleo-friendly, grain-free, and dairy-free)
Spaghetti Squash Alfredo with Chicken and Caramelized Onions (Dairy-free if you substitute the butter for olive oil or ghee, grain-free, and paleo-friendly)
Mocha Fudge Fruit Parfaits (30 minutes or less, dairy-free, gluten-free, vegan friendly)
Lemon Poppy Seed Loaf with Vanilla Lemon Glaze (Dairy-free, gluten-free, and paleo-friendly)
One-Pan Chicken in Mushroom Sauce (Dairy-free if you substitute the butter for ghee or good quality oil, 30 minutes or less, egg-free, nut-free, and paleo-friendly)
Sea Salt Frozen Hot Chocolate (30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly, vegan friendly)
Butternut Squash Curry Soup (Dairy-free if you substitute the butter for ghee or good quality oil, egg-free, gluten-free, paleo-friendly)
4-Ingredient Chai Popsicles (Dairy-free, egg-free, gluten-free, vegan friendly, paleo-friendly)
Meatball and Veggie Soup (30 minutes or less, grain-free, dairy-free, paleo-friendly, nut-free)
Chocolate Chip Banana Pancake Casserole (Dairy-free, gluten-free, paleo-friendly)
Easy Scallop Pasta (Substitute the butter for ghee or good quality oil to make this dairy-free, nut-free, paleo-friendly)
Creamy Pumpkin Casserole (30 minutes or less, dairy-free, refined sugar free, gluten-free)
Download a free dairy-free e-cookbook today!
My friends at Pacific Foods have created a free e-book for you to cook with! Plus you can take their un-graded quiz (testing your non-dairy knowledge), for the chance to win a variety 12-pack of Pacific non-dairy beverages!!
Dairy-Free Recipes You Need To Make!
Growing up, Chicken Marsala was a staple in our house. My Mom made it often, and I never ever got sick of it! I am so excited finally share this cleaner and healthier version with you made with no white flour and made in ONE PAN. Serve it over gluten-free pasta or completely on its own!
I am so excited to partner with my friends at Pacific Foods to bring you today’s recipe. The Organic Chicken Broth is a staple in my pantry! It adds such a great flavor to sauces, soups, and even when cooking rice. I even use it in the slurry used to thicken this dish instead of water!
The flavors from the ‘breaded’ chicken, caramelized mushrooms, and Marsala reduction sauce make for a delicious take on this Italian-American classic! Paleo-friendly, gluten-free, and you only need ONE-PAN!
- 1 1/2 pounds boneless skinless chicken breasts
- 1/4 cup arrowroot flour
- 1 teaspoon fine sea salt, more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons butter, more if needed
- 2 shallots, minced
- 2 garlic cloves, minced
- 1 8 ounce container mushrooms, cleaned and sliced (1 1/2 cups)
- 1 cup dry marsala wine
- 1 cup Pacific Foods Chicken Broth
- 1/2 teaspoon lemon juice
- 1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
- 1 teaspoon salt, more to taste
- 1 teaspoon pepper, more to taste
- Pinch red pepper flakes, more to taste
- Fresh parsley, for garnish
- Place arrowroot flour in a wide shallow bowl and set aside. Place chicken in a plastic bag, and using the flat side of a meat pounder or a rolling pin, gently pound chicken to 1/4 inch thick.
- Pat chicken dry and season with salt and pepper. Dredge chicken in the arrowroot flour, shaking off the excess flour. Transfer to a plate. Make sure there is a good amount of space between each piece of chicken on the plate.
- In a skillet heat 2 tablespoons butter and add chicken to the skillet. Working in batches, cook until brown on both sides, about 3 minutes per side. Transfer to a plate lined with paper towels and set aside. Add more butter between batches if necessary.
- In the skillet, add mushrooms and cook, stirring frequently, until mushrooms have released their juices and browned. Should take about 8-12 minutes. Add shallots and garlic and sauté for 2 minutes. Add more butter to the pan if needed.
- Add the masala wine and bring to a boil for 1-2 minutes, letting the alcohol burn out. Pour in the chicken broth, lemon juice, thyme, red pepper flakes, salt, pepper and the slurry. Let cook down for 2-3 minutes.
- Place chicken back in the sauce. Simmer for 10 minutes. Garnish with fresh parsley and serve hot over rice, pasta, or on its own!
This post is sponsored by Pacific Foods. All opinions are always 100% my own!
If you’re looking to stock your pantry with healthy, clean ingredients, look no further! I’ve partnered today with Pacific Foods to bring you my handy guide to Stocking Your Paleo Pantry! This will help you build that perfect pantry filled with nourishing ingredients and get your clean cooking on it’s way!
This guide outlines my favorite items for baking, the condiments, oils/fats, and sauces I use, and even fresh ingredients that I always have on hand!
You may find that you have many of the spices or ingredients in your pantry already, and are already off to a fabulous start!
My two biggest tips when you are kicking off your new year, new lifestyle, or wherever you are at on your clean eating journey:
1. GET RID of the items in your pantry that you constantly snack on (and don’t want to be), and ones that are filled with preservatives or added sugars. If you’re always reaching for the bag of chips out of habit, take the plunge and toss them. It might be painful at the moment, but you’ll thank yourself later on when you’ve lost the habit!
2. READ LABELS! When you are shopping, reading labels is so important. Especially with items such as ketchup, marinara sauce, mayonnaise, nut butters, and so on. Often you’ll find they have added sugars, junky oils, and preservatives that you can avoid very simply by picking up a different jar in the store! Once you become a label reader you’ll never look back!
Have fun stocking your pantry with my staples! I use all of these ingredients on a regular basis and each one serves a purpose when cooking in my kitchen! You can save this image to your phone, or download a printable PDF to take with you to the grocery store.
This post is sponsored by Pacific Foods. All thoughts and opinions are 100% my own, and I only work with brands that I 100% stand behind!
Stocking Your Paleo Pantry
This Creamy Pumpkin Casserole is my new favorite fall fish. This optionally dairy-free dish has pumpkin, spinach, and chicken and is topped with a delicious sauce and baked to perfection. It’s Paleo and Whole30, too.
Dairy-free Pumpkin Casserole
I know most people think of sweet when they think of pumpkin, but savory pumpkin dishes are so delicious! There are so many good ones like pumpkin soup and Pumpkin BBQ Sauce and of course, this casserole! This hearty fall dinner is packed full of pumpkin flavor, both in the sauce and within the casserole itself. Plus, this one is paleo friendly and lower-carb thanks to the use of spaghetti squash as the base!
- Cooked Spaghetti Squash
- Shallot and Onion
- Chicken (optional)
- Parmesan Cheese (optional, omit for dairy-free)
- Almond Milk
If you are all about the pumpkin recipes, check out these others:
- Homemade Pumpkin Purée
- How to Make Pumpkin Butter
- Gluten Free Pumpkin Pie (Nut-Free, Too!)
- Sea Salt Chocolate Pumpkin Cups
Creamy Pumpkin Casserole
This Creamy Pumpkin Casserole is my new favorite fall fish. This optionally dairy-free casserole has pumpkin, spinach, and chicken and is topped with a delicious pumpkin sauce and baked to perfection. It's Paleo and Whole30, too.
- 1 large spaghetti squash, about 5 cups cooked
- 1 shallot, minced
- 1 onion, minced
- 2 garlic cloves, minced
- 4 cups pumpkin or squash of choice, peeled and diced
- 1 pound boneless skinless chicken breasts, cubed
- 2 cups spinach
- Optional: 1/3 cup fresh Parmesan cheese
For the sauce
- Cook spaghetti squash. Find instructions here.
- In a large skillet over medium heat heat 1 tablespoon oil and add onion shallots, and garlic cook for 1-2 minutes, until shallot just starts to become translucent. Add in pumpkin or squash and cook until just about tender, about 8 minutes. Add in chicken, and a big pinch of salt and pepper and continue cook until no pink remains, about 8 minutes. Add in 2 cups of spinach and cook for 3-5 minutes, until spinach starts to wilt. Remove from heat and set aside.
- In a small bowl mix all sauce ingredients together and set aside. Grease a 8" x 8" (or similar sized) casserole dish and set aside.
- Take spaghetti squash out of oven, let cool. Using a fork scrape out the spaghetti squash into a greased casserole pan. Add in pumpkin and chicken mixture, and top with the sauce. Top with Parmesan, if desired.
- Bake at 400 degrees for 10 minutes, and broil for 5 minutes.
- Let cool for 10 minutes before serving.
Creamy Pumpkin Casserole
Are you ready for Fall? Fall recipes, cooler weather, apple picking, all things pumpkin, leggings, boots, scarves? Ready or not, it’s a-comin’! This Spaghetti Squash Alfredo with Chicken and Caramelized Onions is hearty comfort food meets healthy and nutritious! A perfect meal all autumn long!
Spaghetti Squash Alfredo
Let me tell you, this Alfredo isn’t your ordinary Alfredo sauce. It’s creamy and delicious, but not JUNKY! Wait what? Yes! Plus caramelized onions and chicken. You guys, run to make this one!
The combination of the good quality mayo + Pacific Foods Original Almond Milk (my favorite milk substitute for baking or cooking) + garlic and spices gives you ALL THAT FABULOUS FLAVOR.
Want more spaghetti squash recipes? Try these:
- Spaghetti Squash Enchilada Casseorle
- Spaghetti Squash Primavera
- Spaghetti Squash Italian Casserole
- Spaghetti Squash Pad Thai
Creamy, healthy, goodness. How are you celebrating Fall?
Spaghetti Squash Alfredo with Chicken and Caramelized Onions
These 4-Ingredient Chai Popsicles couldn’t be easier to make! And they have such a warm and unique flavor, and naturally separate in the freezer to make a really beautiful layered look! They’re also dairy-free, Paleo and vegan friendly.
Easy Chai Popsicles
Summertime means it’s popsicle season! Are you a chai fan like I am? These 4-ingredient chai popsicles are creamy, flavorful, and the perfect summer cool down treat! Not much is better than cooling down outside with a delicious, creamy popsicle that’s packed with flavor while also having none of the added refined sugars that goes into conventional store-bought popsicles. Plus, it’s made with only FOUR ingredients, and is SO easy to make.
What is Chai spice?
A chai spice is a blend of warm spices. The ingredients can vary but here is what I use in mine:
For this recipe you’ll make a slightly larger amount of chia spice than you’ll need, but you can store the rest to use for various recipes that call for a Chai Spice blend. It will keep for up to a year in your cabinet, assuming the spices you are starting with are fresh.
How to Make These Chai Popsicles
It’s so simple to make these Chai spice popsicles. There is no cooking required at all. Simply: Blend, pour, freeze, devour. The popsicles will have a natural separation which will give you a total flavor experience with each bite! And they look so beautiful.
Want to know more about making popsicles? Check out this guide on building your own popsicles HERE.
If you like this summertime dessert recipe, check out these others:
- 4th of July Blueberry Pie (Gluten-Free)
- Protein Fudgsicles
- Gluten-Free Cherry Pie Bars
- Chia Honey Lime Fruit Salad
4-Ingredient Chai Popsicles
Three things I love: veggies, soup in the Fall, and good ‘ol meatballs! I also love a soup that can be altered and customized to satisfy everyones wants, needs, and desires! Take this soup for example, you can totally get creative! Add in some beans, throw in your favorite veggies or whatever you have on hand, other meat additions- anything goes.
Meatball and Veggie Soup
This soup is flavorful, easy, packed with veggies and protein, and the perfect weeknight meal.
Like this soup recipe? Try these:
Next time you are using Pacific nut milks in your coffee, broth in your soups, pumpkin in your baked goods, take a photo and share on social! YOU will be helping a family in need. Let’s make a difference! P.S. Need some inspo? Aside from this soup, try my Bananas Foster Chia Pudding and my Easy Scallop ‘Pasta’ Dish– and don’t forget to take a photo of it and tag away!!
Meatball and Veggie Soup
For the soup
- 2 carrots, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red pepper, chopped
- 2 handfuls kale, chopped
- 1 zucchini, chopped
- Any other veggies of choice: broccoli, green beans, celery, potatoes
- 2 tablespoons extra-virgin olive oil, or oil of choice
- 1 quart Pacific Foods Organic Chicken Bone Broth
- 1/2 cup crushed tomatoes
- 1/2-1 teaspoon fine pink sea salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 teaspoon fresh lemon juice
- Optional: red pepper flakes, to taste
- Optional: black beans
For the meatballs
Disclaimer: This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own and I only work with brands that I truly stand behind. My sponsors help make LCK possible!