When I was 18, I had two surgeries to remove 16 inches of intestines. Long story short, almost 10 years later, I still have trouble eating certain foods. My biggest offender? Dairy. And though I still looooove a big ol’ pile of macaroni and cheese or a bowl of ice cream, I try to limit those things because I know how they make my body feel.
There are so many people these days going dairy-free for a variety of reasons. It is easier for me to stick to being dairy-free when I have a plan for what to eat and what to cook. That way, I’m not running to the store to grab something quick — which usually has dairy in it. Below are some breakfast options my family LOVES that are VERY yummy, while still being dairy-free!
This banana bread is soooo yummy — it’s one of my family’s favorites. You can serve it room temperature or warm — just pop a slice in the microwave for 15-30 seconds!
- 1 ½ cups flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp ground cinnamon (I like to add a little more!)
- ⅛ tsp salt
- 3 Tbsp applesauce (can use 1 egg instead)
- 3 ripe, mashed bananas
- ¾ cup sugar
- ¼ cup oil
Grease loaf pan. Preheat oven to 350°. Combine all dry ingredients. In a separate bowl, combine all wet ingredients. Mix dry and wet ingredients until just combined. Pour into loaf pan. Bake 45-55 minutes.
Bacon and Spinach Egg Muffins
These egg muffins are great to make ahead for busy days! They will keep in the refrigerator for up to a week – just microwave for 30 seconds to a minute before serving. They are also great with salsa, avocado, or (dairy-free) sour cream!
- 12 eggs
- ½ cup dairy-alternative milk (I use almond milk)
- 6 or more strips bacon or turkey bacon, cooked and crumbled
- 2 cups spinach leaves, chopped
- Splash of salsa
- 1 tsp dried, minced onion
- ½ tsp garlic powder
- Salt and pepper
- You can also add ingredients like: bell pepper, broccoli, zucchini, mushrooms, etc.
Preheat oven to 350°. Crack eggs into large bowl, whisk until yolks are broken up and creamy. Add milk. Stir in bacon, spinach, salsa, and spices (season as heavily as desired). Grease muffin tin liberally. Spoon mixture into muffin tin, filling cups about 3/4 full. Top each with more salt and pepper. Bake 15-20 minutes, until egg is cooked.
These are a great fall-time (or anytime!) treat. You can turn them into cupcakes with a little cream cheese frosting! I always buy the pre-made, canned frosting – look at the ingredients list to see which ones have dairy and which ones don’t.
- 1 ½ cups flour
- 1 cup sugar
- 2 eggs
- 1 Tbsp pumpkin pie spice (or more, if you like things spicier)
- 1 tsp baking powder
- ⅓ cup oil
- 1 tsp salt
- 1 ¼ cups canned pumpkin
Preheat oven to 350°. Line or grease muffin tin. Combine flour, pumpkin pie spice, baking powder, and salt. In a separate bowl, combine sugar, pumpkin, eggs, and oil. Add dry ingredients to wet ingredients and mix well. Pour into muffin tin, filling cups about 2/3 full, and bake for 20-25 minutes.