Lyndsay Homme – Milk Free Mom

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Dairy, Gluten, and Egg-Free Corndog Muffins

Gluten, Dairy, and Egg-Free Corn Dog Muffins

1 cup dairy-free milk of choice (I used almond)
2 teaspoons apple cider vinegar
1/3 cup sugar
1/3 cup canola oil
2/3 cup cornmeal
1 1/3 cup gluten-free flour
3/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
4  dairy-free hot dogs (I used Applegate dogs.)

Preheat your oven to 350°F, and spray or line your muffin tin.

In a large bowl, mix together your milk and vinegar. Let this sit about five minutes while you work with the rest of the ingredients. You’ll notice the milk will curdle a bit. This is what we’re looking for.

In a separate, large bowl combine the cornmeal, flour, salt, baking powder and baking soda.

To your milk and vinegar mixture, whisk in your sugar and oil. Slowly stir in the flour mixture, just until combined. Fill muffin cups halfway with batter.

Cut your hotdog into one inch pieces, or small bite-sized pieces if you’re feeding these to smaller children. You can put one piece into the middle of the muffin, or press a few small pieces into the batter.

Bake for about 15 – 20 minutes until cooked through. Serve warm.



White Bean Lemon Tuna Salad


Dairy Free White Bean Tuna Salad

Dairy-Free White Bean Lemon Tuna Salad

makes 8 servings (1/2 cup each)

1 yellow pepper, finely diced
1/2 cup red onion, finely diced and soaked in water for 5 minutes
zest and juice of 1 lemon
1/4 cup finely diced sundried tomato
15 oz can of chickpeas, drained and rinsed
15 oz can of cannellini beans, drained and rinsed
1 tablespoon of finely chopped flat leaf parsley
1 can chunk light tuna in oil, drained (use an additional can for a more bold tuna flavor)
a drizzle or two of olive oil
salt and pepper to taste

Drain your onions after soaking for five minutes. Combine all of your ingredients in a large bowl, gently, until well combined. Season with salt and pepper to taste. Refrigerate and serve cold.





(nutrition calculated at 1/2 cup serving size, and should be regarded as an estimate.)

White Bean Lemon Tuna Salad



Dairy-Free Slow Cooker Chicken with Bacon & White Beans

Dairy Free Chicken With White Beans And Wine


Dairy-Free Slow Cooker Chicken with White Beans and Wine

serves 4

8 slices bacon, diced
2 large onions, diced
6 celery stalks, diced
4 carrots, diced
5 garlic cloves, minced
1 cup white wine
1 cup chicken stock
2 bay leafs
1 sprig thyme
2 lbs boneless, skinless chicken thighs (breasts will work also)
2 (15 oz) cans northern beans, drained and rinsed
salt and pepper to taste

Cook your bacon over medium heat, until it’s crisp and all the fat is rendered out. I cook mine right in the stove-top safe pot of my slow cooker. This is the one that I use (affiliate link). If you don’t have a stop-top safe pot in your slow cooker, you can cook the bacon and vegetables in another pot, then finish everything in the slow cooker.

Once the bacon is cooked, remove it with a slotted spoon and set aside. Add in your onions, celery, and carrots, and cook about 8 minutes or until they are soft. Add your garlic and cook about two minutes.

Add in your bay leafs, thyme, and wine. Cook for about 5 minutes or until the wine has reduced. Give it a stir and add in your stock and chicken. Sprinkle the bacon over the top, and put the pot back into your slow cooker. Cook on low for about 8 hours. During the last hour of cooking stir in your beans. Season to taste with salt and pepper, and serve with a piece of crusty bread.



Kid-Friendly, Dairy-Free Chicken Curry


Traditional Chicken Curry is a bit too heavy on spice for some American kids’ palates. This recipe is prepared on the milder side, and is a great way to introduce little taste buds to some international flavors. I used a mild, Indian curry in this recipe to accomodate my little one, but feel free to go bolder or increase the amount to your liking.  We followed up our meal with some facts about Indian culture, a look at the map, and some images of Indian architecture. It was a great introduction to some new flavors, and to learn about a different place in our world.

Kid-Friendly Dairy-Free Chicken Curry

serves 4

1 lb boneless, skinless chicken thighs
1 lb bag frozen vegetables (I used a variety containing cauliflower, red and green pepper, summer squash and zucchini)
11 oz coconut milk (I used this Light Culinary Coconut Milk from So Delicious)
1 tablespoon olive oil
2 tablespoon mild Indian curry powder

Heat the oil in a large, nonstick skillet over medium heat. Add in your chicken and lightly brown on both sides. Stir in your coconut milk and curry powder, cover and simmer on low heat for about 10 minutes or until your chicken is cooked through. Shred your chicken if you’d like, or leave them as whole thighs. I like to shred mine so it’s already cut for the little one, and the flavor permeates throughout the meat.

Add your frozen vegetables to the top of the chicken and cover. Cook about 7 minutes, or until your vegetables are heated through but not soggy. Give the mixture a gentle stir, season to taste, and serve hot with rice.

Chocolate Strawberry Oatmeal

dairy-free chocolate strawberry oatmeal

Dairy-Free Chocolate Strawberry Oatmeal

serves one

1/2 cup old fashioned oats
1 cup almond milk (I used unsweetened )
pinch of salt (optional)
1 teaspoon dairy-free 100% unsweetened cocoa
1 teaspoon chia seeds
3 or 4 strawberries, sliced
small handful of nuts, chopped (I used raw cashews. Almonds are excellent with this also)

In a large cereal bowl, combine all of the ingredients except strawberries and nuts. Heat in your microwave on 50% power for 3 1/2 minutes. Let sit for two minutes, then top with your strawberries and nuts.

Vegan Eggnog Cake

Eggnog Bundt Cake

Vegan Eggnog Cake

2 cups all purpose flour
1 1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vegan butter, melted (I used Earth Balance buttery spread)
2/3 cup vegan eggnog (I used So Delicious)
1 teaspoon vanilla extract
3/4 vegan vanilla yogurt (I used this one from So Delicious)

Preheat your oven to 350°F, and spray or grease a bundt cake pan. In a large bowl, combine your dry ingredients. Create a well in the center, and add in your wet ingredients. Mix well. Pour batter into prepared pan and bake for about 45 – 50 minutes, or until cake tester comes out clean.

Cool on wire rack for 20 minutes. Carefully remove cake from pan, upside down, onto your serving dish or cake stand. Allow to cool completely, uncovered.

Vegan Eggnog Glaze

1 cup powdered sugar
sprinkle of cinnamon
1/4 cup vegan eggnog

Add your ingredients into a large bowl, and whisk until smooth. Drizzle over cake.


How to Host a Dairy-Free Sundae Bar

We love summer in our house. Sunbathing on the beach, mini golfing, exploring nature, and the list goes on. One of our favorite things to do is have all of our friends and family over for a big old-fashioned cookout. Of course, you can’t have a summer cookout without the ultimate summer dessert: sundaes. And what’s better than a sundae? A dairy-free sundae bar!

SO Delicious Dairy-Free Sundae Bar


My friends over at friends at Evite®, in partnership with So Delicious® Dairy Free, are sponsoring this post to share fun ways to create the perfect dairy-free sundae bar for your next summer cookout. From drool-worthy flavors, to sweet finishing touches, we’ve got everything you need to knock your guests’ socks off.


SO Delicious Dairy-Free Ice Cream


We go through quite a bit of So Delicious® Dairy Free Frozen Dessert in our house, and for good reason. This stuff is delicious. Creamy and flavorful, these frozen desserts impress even the greatest of dairy lovers. They’re the perfect base for sundaes, and have plenty of flavors to choose from. Offer one or two of the basic flavors in your sundae bar, such as chocolate, vanilla, or strawberry, in addition to a few of the more “grown-up” flavors. Salted Caramel Cluster, Cappuccino, and Dark Chocolate Truffle are personal favorites, and are guaranteed to wow your guests.

When assembling your sundae bar, be sure to include bowls, spoons, cones, ice cream scoops, serving spoons for toppings, and napkins. Disposable items are perfectly acceptable, and you can dress them up by choosing fun, summer patterns and colors. Present your spoons in something fun, like these cute little mason jars with a simple tied bow:


Ice Cream Bar Utensils


Toppings are a necessity, and you’ll want to offer a variety of them. Be sure to include allergy friendly, gluten-free, and vegan options for your guests. My little guy loves topping his sundaes with fresh fruit, crushed cookies, and a big, soft dollop of So Delicious® Dairy Free CocoWhip. The adults will love nuts, dairy-free chocolate chips, and vegan chocolate, caramel, or peanut butter sauce.


Dairy-Free Sundae Bar Toppings


Good gluten-free options to include are brownies and big, chewy cookies. You’ll also want to have gluten-free cones on hand to offer to your guests. Of course, don’t forget the cherries!


With these few tips and a variety of bowls, cones, and cookies, your guests will have some pretty amazing options to create their own special treat. You’ll satisfy the cone lover:


Dairy-Free Ice Cream Cones


The banana split / sundae lover:


Dairy-Free Sundae


The cookie sandwich lover:


Dairy-Free Frozen Cookie Sandwiches


There’s something for everyone’s sweet tooth, and this dairy-free sundae bar is guaranteed to be a great hit.

Have you hosted a dairy-free sundae bar? Let us know what you’re favorite ideas are in the comments! Share your pics with us on Instagram, and don’t forget to tag @milkfreemom, @evite, and @so_delicious.

Check out this post for more tips on creating the perfect dairy-free sundae bar from Evite®, and be sure to visit So Delicious® Dairy Free for more dairy-free products and ice cream flavors.

(Photo Credits: Evite®)

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Easy Taco Rice (dairy and soy free)

Easy Dairy Soy Free Taco Rice

Easy Taco Rice (dairy & soy-free, vegan)

serves 4

2 cups Minute Rice
1 3/4 cup water
1/4 cup taco sauce
1 green bell pepper, finely diced
half large onion, finely diced
1 tomato, finely diced
1 clove garlic, minced

salt & pepper to taste
1 tablespoon olive oil

Heat the olive oil in a large saucepan over medium heat. Add in the pepper and onion and saute for about 5 minutes, until soft and nearly browned. Add in your tomato and garlic, stirring for one or two minutes until the garlic is fragrant.

Add in your water and bring to a boil. Stir in your rice, salt, pepper, and taco sauce. Remove from heat and allow to sit five minutes. Fluff with a fork, adjust seasoning if needed, and serve hot.

Easy Taco Rice Nutrition

(Nutrition facts calculated without the addition of salt. Sodium will vary depending on the amount of salt you add to your recipe. All nutrition facts should be regarded as an estimate.)

Dairy-Free Banana Raisin Nut Bread

Dairy-Free Banana Nut Raisin Bread
Banana Nut Raisin Bread


Banana Nut Raisin Bread

makes about 12 slices

3 bananas
2/3 cup coconut oil, melted
1/3 cup maple syrup
1 egg
1 teaspoon vanilla
1/4 cup raisins
1 teaspoons baking soda
pinch of salt
1 1/2 cup whole wheat flour 
2 tablespoons chopped almonds

Preheat oven to 350°F, and lightly grease a loaf pan.

In a large bowl, mash your bananas. Mix in the oil, maple syrup, egg, and vanilla. Add in your flour, baking soda, and salt, and mix just until moist. Gently fold in the raisins and nuts.

Pour batter into loaf pan and bake for 45-50 minutes, until golden brown and tester comes out clean.