I received a message from a friend today, that her daughter has been directed by their doctor to avoid milk and milk products. She was wondering what tips I have and which replacement food products we like. It took me right back to the early day's of our son's food allergy diagnosis. It's overwhelming, and time consuming to figure out what is safe to eat! I remember wading the waters and even misreading labels. One big oops was misidentifying a lactose free cheese as being dairy free. Hives and a bellyache later, I have not made that mistake again. So, to help take some of the guesswork out for you, here is our list of go-to milk replacement items!
(This post is definitely not sponsored, because I haven't yet found any free fake cheese on our doorstep, so opinions are all our own!)

• Unsweetened Almond Milk- We chose almond milk as our go-to milk for several reasons. It has as much calcium as cow's milk and still has some fat in it, which is helpful for young kids. It also has a mild flavor, so I've found it to be great in cooking and baking. Coconut milk is also a great alternative.

• Earth Balance "Butter"- Earth Balance brand has multiple 'butter' replacements. My favorites are their buttery sticks and their buttery spread. These have been amazing for baking and also great for grilled cheese and bagels. They even have soy free and organic versions. 

• Yogurt- There are many alternatives when it comes to yogurt. Our favorites are SoDelicious almond milk and coconut milk, yogurts. 

• Ice Cream- SoDelicious is also our favorite brand for ice cream products. The coconut milk ice cream is beyond amazing. (My husband and I are ice cream junkies, and we do not feel like we are missing out when we eat our son's ice cream. yes, sometimes we eat his ice cream... mean parents...) They also make ice cream sandwiches and bars, so that has been great for giving  us our son some variety! 

• Daiya "cheese"- After some trial and error, our son's favorite "cheese" is made by Daiya. Because his allergy was diagnosed at a young age, he has never known anything different. However, I too have found the Daiya shredded cheese to be mild in taste and it melts very well. We use it for mac and cheese, pizza, quesadillas and plain, as a snack.

• Snacks- Finding milk free snacks can feel tricky at first. Many foods, that you wouldn't expect, have some form of milk in them. The best advice is to read the label every time, and know which words, beside milk, indicate a milk protein is present in the food. Sometimes ingredients will change or an unexpected food will have milk in it. Panko crumbs, cereal bars and bread oftentimes have milk in them, so read the label  on every product, even if it seems unlikely to have milk in it.

As mentioned, when reading labels, there are many words that can indicate a milk protein is present. These words can include milk, butter, cheese, casein & caseinates, cream, dairy product solids, ghee, lactose and whey. For a more inclusive list follow this link.

Strawberry picking season has been in full swing, on the Eastern Shore, and I've been happy for any and all reasons to take advantage of my favorite time of year. Thankfully, my dear friend Anna is of the same mindset and she served up a most refreshing strawberry dessert, last week. Her delicious version included vanilla "cows milk ice cream" (our five year old's description of dairy), butter and homemade whipped cream. These would not work for our son with a milk allergy, however, with a few adaptations I soon had an allergy friendly version, that did not disappoint anyone in our family. This recipe also includes coconut milk whipped cream, which can be used many times over, for various desserts. It is light, refreshing, and all things summer! I hope you all enjoy it as well!

Ingredients:
Graham cracker crust:

• 12 Graham crackers, finely crushed
•  3 Tbsp vegan butter (I used earth balance buttery sticks)
• 3 Tbsp sugar

Filling:

• 2 C strawberries, diced
• 1/3 C sugar
• 1/3 C fresh lemon juice
• 2 C dairy free ice cream (I used 'So Delicious Vanilla Bean- Coconut milk ice cream')

In a food processor or blender, crush the graham crackers until they are a fine, even consistency. Add the sugar and then the melted butter. Press into a pie pan, and chill for 30 minutes.
To prepare the filling, combine the strawberries, sugar, and lemon juice, in a small saucepan. Cook on the stove top for approximately 15 minutes, until the strawberries are very soft and all ingredients are well combined. Strain the mixture and discard (or save and use in a smoothie) the remaining pieces of strawberries. Chill the strained juice in the refrigerator, until cooled.
Once the strawberry mixture has cooled, add the softened ice cream to it. A whisk is helpful to combine the two together. Pour the filling into the crust, and freeze for 6 hours.
Serve as is, or top with coconut milk whipped cream. (See recipe below)


Coconut Milk Whipped Cream:

• 1 can chilled, full fat, coconut milk 
• 2 Tbsp powdered sugar (more or less per your taste preferences)
• 1 tsp vanilla

Chill the can of full-fat coconut milk for 24 hours in refrigerator. This chilling time is necessary because it allows the solidified fat to rise to the top, and separate from the watery liquid.Scoop the thickened coconut cream off the top, and place into a mixer, with the whisk attachment. Do not add the liquid that remains in the can.
Whip the cream on high, for 3-5 minutes until it becomes firm. Add the sugar and vanilla and whip until combined. Use this to top the strawberry lemonade pie, fresh berries, or eat it straight from the bowl!!