Alisa Flemming is the genius behind both sites AND the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living
A few months ago, I was convinced that I needed to ‘Go Dairy Free’ because I was having persistent stomach problems that were agitated every time I ate Greek yogurt. I promptly bought Alisa’s book, confident that if anyone had the knowledge to help me navigate the world without milk, it was her.
Just to be sure, I made a trip to my doctor’s office so I could be 100% confident the problem was dairy. After a thorough review of my symptoms and the very best effort to convince my doctor I had a milk allergy, I was diagnosed with a bad case of acid reflux. I swallowed my pride along with some meds and my belly was better in a few days.
Back to the Book…
In the meantime, I’d been reading Alisa’s book and was amazed. It truly is what the title claims – a guidebook AND cookbook.
Yes, a guidebook. When Joe and I went to Montreal in May, we bought a travel book that highlighted everything we could ever want to know about Montreal – where to eat, the best places to stay, when the museums were open, and even the local’s favorite dives.
Alisa does the same thing but it all centers around going dairy free. She guides you through:
- what milk is made of
- raw milk vs. pasteurized milk
- milk allergy symptoms
- lactose intolerance
- infants & milk allergies
- nutrition information including dairy free sources of calcium
- dining away from home
- grocery shopping & tips
- common dairy foods
- dairy substitutions with recipes including oat milk, hemp milk, & nut milks
- butter, cheese, & cream alternatives with – yep – recipes
And what about the recipes?
This is where Alisa’s book took an unexpected and delightful turn – she’s peppered her favorite dairy free recipes with the best recipes in the blogosphere. It’s a never ending resource – I found out about some fabulous dairy free blogs I would have never found on my own. Now I not only have her book but access to all the recipes on the blogs as well.
And, though I don’t have to eat dairy free I’ve found a wealth of recipes that are simple, healthy, and delicious.
If you have to eat dairy free or if you want to enhance your ability to cook food for people you love, add this cookbook to your collection. Though the baking recipes are not gluten-free, Alisa says that she’s gotten great feedback from her gluten-free readers stating they’ve been able to easily adapt them.
What’s my favorite so far?
You know I have a sweet tooth – but with all the cooking I’ve been doing for my own book I’ve been playing around with her savory recipes. At the top of my list is a recipe from Alisa, Mushroom & Sage Stuffed Bell Peppers. The filling is so delicious that I’m surprised there was any left to stuff the peppers with.
Best of all, this dish will freeze. So all of you who love to stock your freezer with meals for busy nights, add this recipe to your list. Thaw them overnight in you refrigerator and bake as directed. They’re just as delicious as if you put them directly in the oven.
The recipe below has been adapted for two – the book recipe makes 6. I’ve finally almost figured out how to cook enough food for Joe and I without having any go to waste.
Buy the book…and Download a Free One, Too!
Alisa also just released Smart School Time Recipes, a FREE e-book with over 125 healthier, transportable recipes for kids and adults. Download your copy from GoDairyFree.org. (I have a recipe or two in this book.)
Serves: 2 over-stuffed peppers
- ⅓ cup long grain brown rice
- ¼ cup green lentils
- 1⅓ cup vegetable stock
- 1 tablespoon extra virgin olice oil, divided
- ¼ teaspoon garlic powder
- ⅓ teaspoon salt
- ⅓ teaspoon dried sage
- 1 cup baby spinach leaves, packed
- 2 ounces sliced mushrooms (I used baby bellas)
- 2 green bell peppers, tops sliced off and seeds removed
- diced jalapeno stuffed green olives, or Definitely Not Parmesan*, optional
- Combine the rice, lentils, vegetable broth, 1 teaspoon olive oil, garlic, salt, and sage in a medium sauce pan. Cover and bring to a boil Simmer for 40 – 45 minutes until liquid has been absorbed and rice & lentils are tender. Taste and adjust seasoning, adding pepper and more salt if desired.
- Preheat oven to 350F. Combine rice and lentil mixture with spinach and mushrooms. Stuff the bell peppers (as Alisa says – pack it in there!). Place the peppers in an appropriate sized baking dish and drizzle each pepper with 1 teaspoon of extra virgin olive oil. Bake for 30 – 40 minutes until peppers are soft. To serve, top each pepper with diced green olives or Definitely Not Parmesan.
To make this into a freezable dish, blanch pepper in boiling water for 3 minutes before stuffing. Place in a freezer-safe container. Thaw in your refrigerator and drizzle with olive oil right before baking.