The Best Non-Dairy Yogurts

Wow, Chels! How do you come up with these riveting blog post ideas? I know, I know. But this is a topic near and dear to my heart. Probiotics are hella important, but if you’re like me, you just can’t with dairy sometimes. Also, I hate eating breakfast, despite the fact that breakfast foods are arguably the best foods. It’s too early!

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It has been my personal mission to evaluate all of the non-dairy yogurts. I went through a Chobani phase in undergrad, and I found that yogurt is basically the only thing that keeps me full and gives me energy to last until lunch. I’m more of a bagel gal, but they’re not exactly brain food. So here it is, my definitive ranking of dairy free yogurts! You’ll thank me!

Love It

Forager Project Dairy-Free Cashewgurt

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This is hands-down my favorite dairy-free yogurt. It’s creamy, it tastes amazing, and the flavors are bomb. The lemon is to die for. This brand also comes in a drinkable kefir, which is so convenient—I really have a hard time eating breakfast, so I love the option to drink it. This is also, incidentally, the only non-d yogurt that my husband will eat. He loves it!

Kite Hill Almond Yogurt

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Best almond yogurt in the game. Peach is the best. Don’t @ me. Also, Kite Hill comes in TUBS at most grocery stores, so you can buy in bulk for cheaper. I, however, am lazy, and will not eat yogurt unless it is perfectly portioned for me.

So Delicious Coconut/Almond Yogurt

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This brand is ubiquitous, so no matter your grocery sitch, you’ll be able to find it. The coconut is more popular than the almond, but the almond is better than the coconut. I know we’re all in this together, and we’re trying to convince ourselves that coconut products are good, but, they’re not. They’ll do.

Almond Dream Almond Yogurt

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This one is also pretty common and accessible at most non-specialty grocery stores. This was actually the first almond yogurt I ever tried!

Silk Almond/Soy Yogurt

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Silk will always do. I’m trying not to eat much soy, but they have an almond variation!

Trader Joe’s Coconut Yogurt

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TJs, or at least mine, has stopped carrying soy yogurt? They have coconut and vanilla flavors in their coconut yogurt, and it’s passable. It’ll do for a breakfast but it leaves much to be desired. It’s a little watery, so be prepared!

Stonyfield O’Soy (Dairy Free)

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This was the first non-d yogurt I ever tried. Back in the day, when I was a youth, non-dairy products were not common, so #thatveganlife was tough. O’Soy, now renamed just Dairy Free, is the ol’ reliable of yogurts. Get on it.

Leave It

Lavva Dairy Free Yogurt

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I feel like this should have been really good, but if I’m remembering correctly, it was totally inedible. It’s apparently a blend of coconut, plantains, and pili nuts, which, again, sounds good, but *very Randy Jackson voice* this one gets a no from me, dawg.

Daiya Greek Yogurt

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I normally like Daiya products, but I straight up threw this one away. It was so, so gross.

Still to Try

Good Karma Foods Dairy Free Yogurt & Nancy’s Organic Soy Yogurt

I’ve heard good things—I’ll report back when I try them!

***

P.S. If I do eat dairy yogurt, which is rare, I go Siggis or Noosa. Best flavors ever.

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The G.O.A.T.s (Greats Oats of All Time)

Overnight oats are one of the only foods I can tolerate eating in the morning. If I had it my way, I’d fast until 2pm every day and skip straight to lunch—burritos anyone? Don’t get me wrong—breakfast food is incredible, but I’m not making my incredible hollandaise sauce on a weekday morning before work, you feel me? And for the especially lazy among us, here’s some info from Oats Overnight.

Oatmeal is a bland, neutral food, so it tastes good no matter what you put in it. I’ve been trying to get creative and move away from the traditional, I’ll call it Starbucks, method of brown sugar, nuts, and dried fruit. I cut the sweetness way, way down, since breakfast is supposed to be healthy, but feel free to sweeten to taste.

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The main instructions for overnight oats are incredibly simple:

Place 2/3 cup (a whole cup makes soooo much) oats and 2/3 cup milk (non-dairy/unsweetened preferred) in a mason jar, yogurt cup, or bowl. Mix. Put into the fridge at night. Take out and eat in the morning.

Basically, for all of the following, put the listed ingredients in at night and save the toppings until morning. This yogurt cup I found at Target is the perfect vessel. Here are some of the varieties I’ve come up with to spice up my morning forcefeeding.

Just Another Matcha Monday

2/3 c organic oats (or Quaker, you do you)

2/3 c non-dairy milk

1 tsp chia seeds

1/4 tsp matcha powder

1 tsp honey

optional topping: coconut flakes, blueberries

Graceland (inspired by this recipe)

2/3 c oats

2/3 c milk

1 tbsp organic peanut butter (crunchy preferred for texture)

1/2 tsp all-natural maple syrup

1 tsp chia seeds

dash of freshly-ground Himalayan pink salt

topping: 1/2 banana, sliced

The Blanched Dubois

2/3 c oats

2/3 c milk

1/2 tsp maple syrup

1/4 tsp vanilla extract

1 tsp chia seeds

2 tbsp blanched slivered almonds

optional toppings: 1/2 banana, sliced, handful of sliced strawberries

Tropic Thunder

2/3 c oats

1/3 c milk (2/3 if juice is omitted)

1/3 c all-natural fruit juice (pineapple, orange, or a blend)

1 tsp chia seeds

1/2 tsp organic coconut sugar (omit if using sweetened juice)

toppings: fresh sliced mango, coconut flakes

A few other ideas for things you could add to any of the above recipes: flax meal, protein powder, maca powder, spirulina (in the Tropic Thunder)

These all fall under the category of “sweet breakfast,” but I plan to follow this post up with some savory variations! I have an idea for an “everything bagel” variety that I can’t wait to test.

Until next time,

c

 

 

 

 

Mexican Breakfast Pizza

You heard me correctly! Mexican. Breakfast. Pizza!

I couldn’t tell you why, culturally, I like to eat beans with breakfast, but I always have. However, there are only so many ways to do breakfast burritos before you get bored. Enter the Mexican pizza. Inspired by the not-so-classy Taco Bell dish, this is a super healthy, vegetarian version that will keep you full all morning. Plus, if you get your proportions right, you can eat it like a pizza!

Here, I jazz up your average refried beans as unfried beans—all of the fiber, way less fat! Pulsing spinach into the beans adds a hidden serving of greens that even the pickiest eater won’t detect! Bon appetit!

Mexican Breakfast Pizzas

prep time: 5-10 minutes, cook time: 5-10 minutes (serves 2)
  • 2 flour tortillas (8″-10″)
  • olive oil
  • 1 large handful spinach
  • 1 can black beans, drained and rinsed
  • 1/2 c. salsa, more to top
  • salt
  • 3 eggs, whisked
  • shredded cheese (optional)

Preheat oven to 350.

In a food processor, combine 1 can of drained and rinsed black beans with 1/2 cup of salsa, a drizzle of olive oil, and a handful of spinach (baby spinach or stems removed). Pulse until it reaches a hummus-like consistency. Salt to taste. Heat in microwave or on stovetop.

Place 2 tortillas on a baking sheet in a single layer and drizzle with olive oil. Bake for 5 minutes, or until lightly browned and crisp.

Whisk together 3 eggs and scramble, cheese optional.

Place each tortilla on a plate. Spread the bean mixture onto the tortilla, divide the eggs evenly between the servings and sprinkle with cheese. If you are deeply ambitious, broil it for a couple of minutes to melt the cheese.

Add toppings to your heart’s content! Slice 4 ways with a pizza cutter, or dig in with a fork and knife. Bonus points if you serve it with a Tequila Sunrise.

Optional toppings:

  • Hot sauce/sriracha
  • Salsa
  • Leftover roasted veggies
  • Sauerkraut (don’t @ me, ‘kraut is good on everything)
  • Sliced avocado
  • Pico de gallo
  • Shredded lettuce
  • Sliced black olives
  • Pepitas

This is, quite literally, one of the easiest breakfasts you’ll ever make. It’s so fun to get creative with your pantry staples! We tried to get a picture of these, but accidentally devoured them instead. Oops!

xoxo,

c

 

Eggy Brekkie Tacos

If you’re anything like me, you often find yourself wondering, “How can I incorporate more tacos into my every day life?” Soft or hard, veggie or bean, I love all tacos indiscriminately (get your mind out of the gutter).

Breakfast tacos aren’t exactly a stunning innovation. The breakfast burrito is a restaurant menu staple for good reason—Tex-Mex and breakfast foods are a beautiful marriage of flavors. But it is my life’s mission to eat (specifically cruciferous) vegetables at every meal, and damn it, I will accomplish it!

These tacos are endlessly customizable, and a great way to pack some serious nutrition into your morning. Plus, everything tastes better in a taco shell. It’s literally science.

Cauliflower is my favorite here, but other veggie options include broccoli, sweet potato, Brussels sprouts, or zucchini!

Eggy Brekkie Tacos

  • soft corn tortillas, taco size
  • 1-2 eggs (per person), scrambled
  • leftover roasted veggies (I recommend cauliflower)
  • salsa

Optional toppings might include: shredded cheese, sour cream, avocado, bean dip, hot sauce, sauerkraut—if you can dream it, you can do it!

If you don’t have any leftover veggies (I seem to always have something in my fridge), toss your chopped veggie of choice in olive oil, salt, and black pepper, and roast until soft and slightly browned.

Scrambled your eggs and heat up as many tortillas as you plan to eat. I like to heat my tortillas over the open flame on the stove, but the microwave or the oven on a very low setting will work just as well. As soon as everything is piping hot, assemble your tacos by dividing the scrambled eggs and vegetables amongst the tortillas. For the less adventurous (read: messy) eaters among us, combine all desired ingredients into a bowl and top with the corn tortillas, chopped. Dig in!

There you have it: every food group before 10 am. Brb—gonna go whip up some more breakfast tacos!

 

This morning’s variation: spinach, black bean dip, salsa, scrambled eggs, beet & red cabbage sauerkraut, hot sauce

 

I Got My Hash Pipe

There is no food I love more than potatoes. Potatoes are the single greatest thing to ever grow out of the earth. Basically, you can do anything to a potato and it still tastes delicious.

One of my fave things to do to a potato is to make them breakfast-appropriate. We don’t eat your typical meat-and-potatoes diet (obviously), so incorporating my beloved potato into meals can be a tad difficult.

Thus, Lazy Sunday Hash was born! And yes, I’m making it on a Wednesday because I don’t abide by the rules of society. This recipe has the added bonus of minimal prep-time and effort!

hash with organic ketchup (for when you run out of eggs)
Lazy Sunday Hash

serves 2 very hungry people, or up to 6 reasonable people

  • 2 Russet potatoes, diced
  • 1 handful of fresh organic green beans, chopped
  • 1 handful of chopped scallions
  • 2 cloves garlic, minced
  • 1/2 red onion, chopped
  • 2 tbsp avocado or olive oil
  • 2 tsp paprika
  • salt & black pepper to taste

Preheat the oven to 350 (use that lovely roast setting if you’ve got it!)


Prep your veggies and put them all into a glass baking dish. Sprinkle on your spices. Toss in the avocado oil until well coated, and stick in the oven.


Slow-roast for an hour, removing and stirring every 15 minutes for even cooking.

**If you don’t have an hour to kill, set the cook temp higher and stir more frequently. The hash is done when the potatoes are fork-tender.


This hash is best-served underneath two over-easy eggs & a generous sprinkling of hot sauce!

Enjoy, mes amis!

—DellaBites