FOODIE 101: CONFESSIONS OF A “DAIRY QUEEN”
I have a confession to make, so I can’t come clean at Confession, because I’m born and bred Jew! So that’s why I’m confessing something online to all my loyal #zenonaplate followers that definitely takes a backseat to , “I want to be Kaitlin Jenner!” confession! Although my confession has to do with food, it may have a bigger impact on your life than you really know. Here it goes, drum roll please…
I’m a former “Dairy Queen” Addict! So I wasn’t exactly fueling my dairy addiction at America’s Favorite Fan Food, aka “Dairy Queen”, or from my toddler days of viewing “Dairy Queen” as America’s favorite Ice Cream Palace! Instead, I’m speaking in a #zenonaplate lingo, and that means my daily #zenonaplate plates consisted of more dairy than a “Dairy Queen” could actually handle! A typical week consisted of occasional breakfast cereal with milk, to my morning love affair with Starbucks skim milk lattes, and of course to my secret nightly flings between PinkBerry and Tas-ti Delight to feed my dying love for dairy! Although I had separation withdrawals from my dairy love over the past two years, I found other alternatives that go better with my #zenonaplate lifestyle!
However, just because I’m no longer the “Dairy Queen” it doesn't mean that I have to give up dairy a 100 percent, but with smart planning I can have every once in a while! Read on to find out some other ways help you cut back on processed dairy, and figuring out what dairy is the best for your dairy cravings!
The following below outlined in the quotes is taken directly from http://www.healyourlife.com/25-reasons-to-adopt-a-dairy-free-diet
“Some would say that dairy comes naturally from the cow and therefore can be included in the Earth Diet, while others say that nature intended cow’s milk to be consumed by baby cows or goats and not humans. Some people living this lifestyle choose to have dairy and others choose to avoid it completely.
When I was healing my body I eliminated dairy completely. Since my health transformation, I pick and choose when to have dairy and am extremely selective about it.
Two Reasons Dairy Is Toxic For Humans
1. The dairy industry has changed and milk has a lot of hidden dangers.
2. We have over indulged in dairy products and it has become too much for the body to digest.
If you want to heal your body from any health issue I suggest eliminating, or at the very least, cutting back on dairy. When I went dairy-free my health was completely transformed. Dairy includes milk, cheese, butter, margarine, whey, processed cookies, cakes, biscuits, yoghurt and is also hidden in a multitude of other prepared foods.
When the body wants change and attention, it will direct our focus by creating some kind of illness. It is then up to us to face it, address it and create an action plan to heal it. Dairy might be causing you a lot of unnecessary health issues that you are not aware of. If you are having the following health issues, I would recommend eliminating dairy from your diet for 14 days and see if you notice improvements.
Dairy can cause these 25 health issues:
2. Inflammation in the body
3. Slow Metabolism
5. Stuffy blocked nose and other sinus problems
7. Psoriasis and other skin rashes & issues
10. Thyroid issues
11. Weight Gain
12. Tiredness and fatigue
13. Ear infections
15. Acidity, which leads to all types of acidic disease including cancer
16. Weakened immune system
17. Excess mucus in the body
18. Excess parasites
19. Ovarian issues
20. Weakened eye sight
21. Cancer risk
23. Dull hair & skin
24. Chronic constipation
25. Weak bones and fracture risk
Why Dairy Is So Much Worse For You Now
The dairy industry has changed dramatically in the past 20 years. Once upon a time, if you kept your own cows on your farm, you knew for the fact that they were free range, relaxed, happy cows, grazing in the fresh field.
You milked them at leisure, resulting in milk that was much cleaner compared to milk from a modern-day conventional farm. It all went wrong as the demand for dairy grew and grew. The dairy industry had to keep up with consumer demand for milk, cheese and yogurt, and so farmers had to find a way to produce excessive amounts of dairy.
This means machine milking the cows, whether or not they are ready to be milked. Many of these cows get sick and tired. Their milk becomes full of mucus and the farmers then injected them with hormones and antibiotics to keep them alive in order to be able to produce more milk. These same cows are also fed with GMO corn and grain.
All this leads to extremely unhealthy cows, producing extremely unhealthy milk. There are many documentaries you can watch on this topic.
Most people think they should be drinking dairy because it is high in calcium and good for their bones - this could not be further from the truth. Milk actually causes weak bones and there are many foods out there with much higher amounts of calcium.
Nourish Your Body With These High Calcium Non-Dairy Foods
If you are worried about not getting enough calcium in your diet, the following foods are VERY HIGH IN CALCIUM and safer than dairy.
• Bok Choy
• White beans
• Snap Peas
• Chia Seeds
• Black eyed peas
• Turnip Greens
• Sesame Seeds
• Oats “
Some other Great Articles on why you should cut back on dairy
#ZENONAPLATE STRATEGIES TO CUT BACK ON DAIRY
1.Go for Plant based milks like almond, coconut, Oat, Hemp, Soy, and even Rice Milk
2.Go for plant based yogurt like milk coconut, almond, soy
3.Replace Butter with vegan butter, or olive oil or coconut oil
4.Replace Cheese with vegan chesses or look for nut cheeses
5.Modify recipes with dairy free alternatives (see below)
6.Read package labels to look for dairy free products
7.Skip on regular ice cream and replace with plant base ice cream or make fruit sorbet
8.Be smart and selective when eating dairy. Limit to once or twice a week and use with recipes or if you know that your on the go and won’t be home to cook meals. The less processed dairy has the least amount ingredients and is labeled organic, grass fed, and does not contain low fat, and with cheese its white color not orange (cheddar.) With yogurt ,always go for plain brands that are not flavored and opting for yogurt that is Greek style with beneficial bacteria is an extra plus, because it rebalances the bacteria in the gut.
Goat Milk is less processed than cow milk so going for goat milk, and goat cheese over cow dairy is better. There is less lactose than cow milk which means higher lactose often triggers inflammation and allergies.
#ZENONAPLATE PASTA EXPLOSION (VEGAN, GF)
Multi Grain Gluten Free Penne Noodles –Half the box- 3 cups
Quinoa Gluten Free Veggie Curls – 3 Cups
1 bag of frozen organic mixed veggies your choice (I used peas, corn, carrots)
3 cups of crushed tomatoes with basil Muir Glen
3 Tablespoons of sundried tomato paste
1 Cup of white butter beans organic
3 Tablespoons of Fresh Parsley
3 Tablespoons of Golden raisins
two packets of Stevia
Treeline Treenut Cheese whole square
2 cans of coconut cultured Greek yogurt style
2 Tablespoons of chopped nuts (almonds recommend)
2 5 oz unsweetened Applesauce
1/8 tsp of salt
Half a lemon squeezed
Boil both types noodles until they are soft and then take to a strainer and drain. Next find a separate bowl to mix ingredients for the white sauce, which is a replacement for a cheese sauce. Next, take the treeline cheese first and break into pieces with your hands until broken up completely.
Then add the remaining white sauce ingredients and mix around until uniform. Then set aside the bowl. Next, combine all the red sauce ingredients starting with the crushed tomatoes, and save the parsley for last. Once that’s done set aside. Preheat oven to 350 Fahrenheit. In a sauté pan cook the frozen veggies until soft and set aside in a separate bowl.
Next, get a medium to large cooking pan that can hold lasagna or baked pasta. Oil the pan with olive oil so the pasta doesn’t stick and make sure you have all four bowls next to each other: pasta, veggies, white sauce, and red sauce because it make easier to combine everything in the pan.
Start by pouring all the red sauce in the pan, and then take pasta and do another layer. Use only ½ of the entire white sauce when mixing into the pan because we want the red sauce to still have a bit more of dominating taste, and leave the second half for another dish or to add on when baked pasta is finished.
Make sure to scatter the white sauce while adding the veggie mix evenly until pasta looks like big explosion! Then scatter parsley on top, and pop in oven for 20-25 minutes. I did around 22 minutes.
#ZENONAPLATE PUMPKIN TOFU MUESLI WITH TANGY CHERRY TOMATO MIX (VEGAN, GF)
Tofu Half a block (1 cup cubed or a bit more)
1 Cup Imagine Pumpkin Soup
Bob’s Muesli Gluten Free
Salt, and Pepper
2 cloves of garlic
¼ cup of chopped onions
TANGY CHERRY TOMATO MIX
1 Cup of Organic Salsa
½ cup of Blueberries
1 Cup of cut up Cherry Tomatoes
1 Cup of Cubed and diced Red and Yellow Bell Peppers
Turn on burner to medium, and put a tablespoon of olive oil and let it spread over the pan. Take garlic, onions, mixed peppers, and cherry tomatoes and put in pan and cook for a minute in half before adding salsa, and half lemon squeezed.
Season with ginger and salt too. Then cook in the salsa for a minute before adding blueberries and then continue to cook until the mixture has become soft, and the liquid from salsa is no longer existent, and set aside.
For the tofu mix make sure you have a new clean pan, and then start the process all over. Turn burner on to medium and put olive oil and let it spread over the pan. Then place tofu on pan and cook for a minute in half to two minutes before adding pumpkin soup and then cook tofu in pumpkin soup for a minute before adding the gluten free Muesli.
When you add the Muesli put a tablespoon of honey on top before adding around in the mixture and then cook everything all together until pumpkin soup has thickened up and is not as liquid. Then decorate plate with baby spinach and serve with a cup of tofu and then top with tangy cherry tomato mix. Garnish with raisins, sliced lemon and parsley.
#ZENONAPLATE CARROT CAKE (DAIRY FREE, GLUTEN FREE)
3 Egg whites
1 teaspoon of vanilla extract
1 half of a lemon (juice from this into egg mixture)
1 cup of Coconut Flour (gf)
1 Cup of sweet rice flour (gf)
1 5 oz unsweetened applesauce
1 cup of pure carrot juice (store bought or make your own)
½ cup of coconut lite
4 Tablespoons of powdered peanut powder (I used cinnamon flavor)
½ cup of Stevia
1 teaspoon of baking soda
2 Tablespoons of Coconut Oil
½ teaspoon of Ginger
½ teaspoon of Cinnamon
3 Tablespoons of Honey
1 Cup of Shredded Carrots
3 Tablespoons of golden raisins
Garnish: Coconut Whip Cream(SoDelish) , Cinnamon, and Golden Raisins
NOTES: TO MAKE VEGAN REPLACE THE EGGS WITH EITHER A VEGAN EGG REPLACER OR FLAX SEED MEAL IN RELATION TO USING 7 EGGS
Save for the end (Two spoonfuls of Carrot Juice to pour on top of pan before putting into oven)
Preheat Oven to 350 Degrees Fahrenheit. In a large bowl start with cracking four eggs, and three egg whites. Put one teaspoon of vanilla extract with the lemon juice and beat the eggs until uniform. Then add the rest of the liquid ingredients except for the honey and mix around. Then add all the dry ingredients and mix until uniform.
Add three tablespoons of honey and mix in. then add the one cup of shredded carrots and mix in until evenly. Add 3 Tablespoons of Golden Raisins in, and mix around until everything is uniformly distributed. Take a bundit pan and use coconut oil to prep the pan for the dough. Pour dough in the pan and spread around with a spatula until evenly around in the pan.
Then take two spoonfuls of carrot juice and spread on top of the cake dough evenly before popping in the oven for 58-60 minutes. Take out and cool for 25 minutes before using coconut whip cream store ready or home made.
#ZENONAPLATE MAC AND CHEESE WITH EGGPLANT SIDE (VEGAN, DAIRY FREE)
1 Box of Rotelle Quinoa Gluten Free
Frozen organic grilled eggplant bag(buy one and cut up too around 1 ½ cups )
2 Cups of cut up cherry tomatoes seasoned in garlic powder
1 cup of Mixed Peppers (Bell peppers tri color minced and diced)
1 ½ Cup of Veggie Juice (Lakewood Organic Fresh Pressed
½ lemon (juice from it) (use 1 cup in beginning and ½ cup after)
1 packet of stevia
½ Cup of treeline (treenut) garlic and herb cheese and 2 Teaspoons (vegan cheese)
1 cup of SoDelish Coconut milk lite (culinary style)
½ tsp of salt
1 Cup of Carrot Juice
2 teaspoons of tapioca flour (gf) or cornstarch for thickening
1/8 tsp of paprika
Boil the noodle for 10-15 minutes until soft and the put in a strainer and run cold water. Next, take the bag of frozen organic eggplant or the cut up eggplant and put in a pan that is heated on medium with olive oil. Add the mix peppers and start cooking for a few minutes before adding 1 cup of the veggie juice and season with salt.
Cook until the eggplant is no longer frozen and the veggies start getting soft. Add the cherry tomatoes that have been seasoned in ginger to the mix. The squeeze half a lemon and cook for a few more minutes before adding another the remaining 1/2 cup of veggie juice. Cook until liquid is no longer there. Put Stevia packet or sprinkle a teaspoon of stevia around to add a bit of sweetness
For The Sauce: In a small bowl put the measured amount of treeline cheese along with the coconut milk, carrot juice, salt, and paprika and only one teaspoon of tapioca flour or corn starch. Save the other teaspoon for the pan. Mix around and use the cooking utensil to break up the treeline cheese, so the sauce is not clumpy.
Next, heat a new pan with a bit of olive oil and pour the sauce on the pan. Add another teaspoon of tapioca flour within 30 seconds of the pan being hot and mix sauce around. Then add all the noodles from the strainer. Begin to cook the sauce with the noodles on a medium heat for around 4 minutes until it really thickens up and your starting to see the noodles. The goal of this dish is flavor and texture of the sauce being cheesy with a vegan cheese, so you want the noodles to look they are swimming in cheese but a bit baked (see picture).