Dairy Free Queso – The Recipe

A little while back I shared a few recipes for my fellow dairy-free eaters that want to enjoy taco night!  Coming to terms with my dietary restrictions and not being able to enjoy some of the staples of taco night (sour cream… queso…) has been an ongoing process, but within the last year and a half, I’ve finally mastered saying no and working to find healthier alternatives that work with my diet! Enter; dairy free queso.
Dairy Free Queso - The Recipe - bee life blog
What You’ll Need:
– Cashews (2-cups)
– Nutritional Yeast (1/3 cup)
– Almond Milk (1/2 cup)
– Corse Sea Salt (2 teaspoons)
– Lime Juice (1 tablespoon)
– Chili Powder (1/2 teaspoon)
– Fresh Cilantro, chopped (1/4 cup)
– Rotel Tomatoes w/ chile peppers  (10oz can)

Step-by-Step:
1. Soak your cashews over night in water (5-hours minimum)
2. Drain cashews and mix with all ingredients except the Rotel Tomatoes.  Using a food processor blend ingredients on high until smooth.  I opted to try and use our Vitamix for this portion, I wish I would’ve pulled out the food processor – the consistency wasn’t as smooth as it should’ve been.
3.  Once the ingredients are blended, put mixture into skillet on stove top and mix in Rotel Tomatoes.  On medium/low heat stir as needed to warm and mix everything together.
4. Garnish and serve with chips and salsa!

This recipe was surprisingly easy to make and not time intensive – which is nice for a change when it comes to a dairy-free recipe!  I will definitely be giving this recipe a go with round two, this time using the food processor and probably a little more nutritional yeast to help with that cheesy flavor.  The recipe above was adapted from The Cookie Rookie – but will probably try a few others and adapt together. Do you have a dairy free queso recipe? Tips? Leave a comment, below!

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3-Recipes I’m Dying to Try

Since we’ve been in #weddingdiet mode, we’ve been trying to be a bit more conscious with our dinner choices, on top of some recent dietary restrictions I’ve been faced with, the options become extremely limited.  So we’ve had to try a few more options and stick solely to the basics; meat and veggies.  But with this comes prep time and planning which are two crucial items when trying to eat right!
Three Recipes - the bee life
The goal for me, is finding recipes that can easily be tailored to fit within my dietary restrictions, which pretty much means, no cheese and nothing too spicy, among other things that I’ve just learned to stay away from – and even just in general the more plain the food is, sadly the safer it is for me! So although these recipes I’m dying to try will need to be altered – it doesn’t mean you all have to suffer too!

Beef Taco Salad Pizza: This looks so delicious, and very few ingredients too, which makes pulling this one together affordable!  I would have to ditch the cheese and sour cream, but the seasoning and avocado will make up for any lost taste!

Black Bean Quinoa Burger: This plump looking burger calls for some spicy mayo, this would definitely need to be substituted out in addition to the cumin and cayenne called for in the actual burger.  I love the idea of mango and avocado topping this quinoa black bean burger – mouth officially watering.

Greek Grilled Eggplant: This recipe again is super easy and low cost, making it a perfect busy-day dinner!  Ingredients are probably all housed beyond maybe picking up a fresh eggplant to slice up and grill. I think you could probably guess by now, no feta for me! But some fresh basil would be a great topper.

Have any great, easy recipes? Leave a comment below and share them with me!

Avocado Eggs – The Recipe

I’ve always seen the pictures on Pinterest of eggs cooked in avocados, and thought two things:

1. YUM
2. That looks like too much work

Well I was right about only one of those statements, YUM.  These guys are super easy to make so follow along and prepare to be amazed and so happy you tried something new.

What You’ll Need:
– Ripe Avocados (a little squishy)
– Eggs
– Muffin Pan
– Any other toppings; sriracha sauce, bacon bits, tomatoes,  onion… the options are endless.

Step-by-Step:

  1. Cut your avocado in half and remove the pit.  Next scope out more of the center to create a little nook for your egg.
  2. Place your eggs in the muffin pan so they rest and are secure, then crack an egg into each of your avocado halves. The egg will probably overflow a little bit, that’s OK.
  3. Add any seasonings or extra toppings, carefully, and then place carefully into the oven. You’ll want it at 450 and you’ll cook for at least 15 minutes.  Once 15-minutes is up check to see if it’s still gooey, if so, throw in for another 2-minutes, you might have to repeat this a few times – at least we have too.
  4. Let cool and then scoop out of the skin or eat from the skin and enjoy! It’s great by itself or enjoy on a salad like we often do for dinner.

We usually make these for dinner but these would be awesome with a side of bacon and some toast on a weekend morning and a warm cup of joe!

Enjoy!