4 New Recipes and Dairy-free Alternatives

Goat-Cheese-Recipes

Many of us have jumped on the dairy-free recipes train with the Done with Dairy Toolkit. Well done, bravo!

As a result of the challenge, I’ve received a bunch of questions about goat dairy and the potential role it can play in the lives of folks that are sensitive to lactose. So today, I’m giving you the what, where, when, why and how of goat dairy so that you can make an educated decision on whether or not goat dairy may be right for you.

If your decision is a big fat, “yes”… well, I have 4 NEW goat cheese recipes that you can use to kick start your goat dairy journey.

And if your decision is a big fat, “no”… I give you dairy-free alternatives so that you can still rock them recipes!

Let’s begin!

How to decide if goat dairy is right for you

You’ve got the questions and I have the answers… hopefully. Here are three posts that I’ve written about goat dairy to help you decide if it’s right for you:

And below are 4 new goat cheese recipes that I shared with Happy Days Dairies last month.

Don’t worry… there are dairy-free substitutions that accompany each one.

Baked-Blueberry-Spread-main

Baked Blueberry Spread – A gooey goat cheese spread with fresh blueberries and a touch of sugar. Perfect served with crackers, cookies or a warm piece of toast.

Dairy-free alternative: use 150 grams of my vegan cream cheese and 2 tablespoons of non-dairy milk.

Savory Cheese Muffins (37)

Savory Cheese Muffins – A great way to start off the day or served as a side to any simple weekday meal.

Dairy-free alternative: stuff each muffin with a mound of hummus!

Mediterranean Veggie Dip (5)

Mediterranean Veggie Dip – This healthy dip will be a hit in your household. Drop spoonful’s of the dip in jars, top with veggie sticks and serve as a healthy afternoon snack.

Dairy-free alternative: use 1/2 cup of dairy-free yogurt.

Roasted Butternut Squash Spaghettini (22)-2

Roasted Butternut Squash Spaghettini -  A meatless dish of roasted butternut squash, pumpkin seeds and feta.

Dairy-free alternative: use 2 cups of cooked chickpeas and 1 tablespoon of lemon juice.

I’d love to hear from you…

Do you do your research before you change up things in your diet?

Or, do you let your body be your guide and just jump into things that feel right?

The more specific you are with your responses the better because your experience may be the solution that someone in our community is looking for!

This post was sponsored by Happy Days Dairies. All opinions expressed herein are those of Healthful Pursuit Inc. and are not indicative of the positions or opinions of Happy Days Dairies. Thank you for supporting the brands that I believe in and choose to feature here.

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  1. I do a lot of research but ultimately let my body tell me what’s working/not working! I had some serious flare-ups with my IBS last week and, when I started writing down what I was eating, realized my consumption of artificial sugar sky-rocketed so I needed to cut back. I also saw I was eating way more dairy than usual, so I cut that in half and am feeling much better now!

    Your Baked Blueberry spread looks just like something I’d get at my favorite fancy restaurant in town!

    • Way to go, Erica! It’s awesome that you used a food journal to help you pin point what was happening. Ya… that spread is pretty awesome! Have a great weekend :)

  2. Ooh yes! I’ll have the spaghetti squash pasta for dinner and a big vat of blueberry spread with the quinoa cakes you brought me for dessert please!! ;) These look awesome! As for my diet, I usually do a fair bit of research before making changes. It doesn’t feel like research though, because as you know, I’m a big food nerd and read about this sort of stuff for fun!

    • You still have those cakes? Wow, you go, girl! Mine would have been long gone.

  3. I am a big researcher in general, but ultimately default to what my body tells me. I am new to this website – came here after the lemon pudding post on Skinnytaste- and this is one of the best sites I have ever been to! You are truly helping me find new solutions for and healthy ways to treat my body.

    • Wow, thank you Tiffany! I’m smiling ear to ear :) I’m happy that you found me!

  4. I’m actually a bit confused in what is good for me or not.
    I’m sure that I’m gluten intolerant, so gluten is 100% forbidden. And I also know that I do not tolerate well processed meat (bacon, sausages, etc.) so I avoid pork and beef.
    I massively cut down my sugar intake and as result I gradually and slowly lost weight (just a few kg, my BMI has always been less than 25).
    A month ago (1st February) I decided to go dairy free. I read so many testimonials of people saying that although going gluten free was really necessary, going dairy free allowed them to reach a perfect well-being.
    So far, it has not happened. Everything is still the same. Probably because I’ve never had digestive issues (even when eating gluten), so I cannot expect any dramatic change.
    I would really love to know how to repair my screwed up hormonal system, so if anyone has advice, please share.
    Thanks!!!!

    • One thing that popped to mind that may or may not affect you: Do you drink any diet sodas? Anything else in your regular diet have any artificial sweeteners? Also, do you consume a lot of soy? Those are the things that I have heard seem to have an effect on many people’s hormonal systems. Just some food for thought. Cheers! :)

      • No sodas at all!
        I have never drank any sort of soda/fizzy drink (mum always forbade them because they cause teeth decay, so I do not even like them) and never used/use artificial sweeteners.
        As for soy, well, sometimes I eat tofu or I use a bit of tamari or gluten free ketjap manis and I occasionally use small amounts of soy milk when baking.
        I also avoid processed foods so the chances that I get soy or artificial sweeteners are pretty small.
        However I’m planning to replace all soy milk (we still have a few cartons in the pantry) with almond milk, but since we don’t use it often, it will take some time.
        Thank you anyway!!! ;-)

        • Erica mentioned food journaling… have you thought to write down the foods you’re eating to see if there is any correlation? It may help you connect the dots!

  5. You know, I never really examined my process before… I read a lot of recipes, cookbooks, and blogs and I have several friends who love food passionately from whom I have learned TONS, so I guess that qualifies as research. I have definitely read up on different things before I incorporated them: quinoa, hemp seed, chia seed, flax seed/meal, extra virgin coconut oil, etc.

    For a couple years, I had a weekly gathering at my house – we’d turn anywhere from two to eight kids loose in the house and the ladies would gather in the kitchen (there were no menfolk around as my hubby worked second shift at the time and everyone else left theirs at home). I overcame my salt aversion and learned how and when to use it in my made-from-scratch dishes. I also learned how to use most recipes as a guideline rather than a be-all-end-all (from someone who used to measure the water to make blue box mac & cheese).

    But, yeah, ultimately, if I enjoy a food and it doesn’t cause my body to react negatively, then I go for it! I wish it was more scientific, but… It’s not. I do eschew labels for myself like, “I’m a vegan.” I’m a human who truly enjoys vegan fare, along with a number of other delectable dishes! And I’m definitely going to investigate these four!

    • Wow Michelle, so well put! And, that gathering sounds absolutely lovely.

  6. I would and could probably eat that whole pile of pasta. It’s looks so delicious!

  7. I tend to research most anything I do, and changing my diet is no exception. If I’m taking the time to hunt it down, obtain it, learn to use it, and ingest it, I want to know the nitty-gritty of it first.

    That being said, I consider part of my research paying attention to what my body things of changes. I’m lactose intolerant, so I tried soy milk first as my dairy-free substitute (as I find lactose-free milk spoils too quickly for me to use it). It aggravated my endometriosis and ovarian cysts in ways I cannot even explain. So, off to almond milk we went. My body tolerates it well, so that’s what I use. Soy milk may be great for some (say, those who have nut allergies), but for me and my body, it’s a nightmare.

    • Wow, that’s awesome, Cherish. You really have a strong handle on what works well and the patience to delve deep into what works and what doesn’t. That’s health and it’s finest! Thanks for sharing your process :)

  8. I was a vegetarian for several years because of the gross-out factor of meat. I only recently have delved deep into vegan and fermented dishes. I recently got connected with a farm fresh dairy source and have introduced raw milk into my diet and started making milk kefir. The difference between how my body treats raw milk and how my body treats pasteurized milk is miraculous. I was never a huge milk drinker-more of a cheese eater- but I have really found something that works for my body. I had my gallbladder removed 18 years ago (I’m 27) and have spend most of the last decade trying to balance my digestion and how my body processes. Through weight struggles and hormonal imbalances, trying to stick with nutrient-rich, whole foods and eliminated excessively processed and complicated recipes has been the direction my body has been leading me to go. I have done a lot of research on historical diets and diets of other cultures and feel like I am honoring my Lord & Savior by treating and nourishing my body how our bodies were created to be treated and nourished. It’s become a type of worship for me and I’m loving learning more and more and learning how to listen to my body.

    • I agree! Keeping our bodies healthy and nourished is one of the best ways to honor the Lord- our bodies are His temple anyway, so we should keep it running smoothly and clean :)

  9. The blueberry spread looks amazing! Might be the first thing I enjoy after my 21 day sugar detox!

  10. I am a capital ‘R’ Researcher when it comes to anything and everything, so foods and diet are no exception. However, lately I’ve been feeling the call to listen to and honour my body more than I’ve done before (and, I’ll confess, more than I even know how to at the moment). I am so used to and comfortable with programs, rules, guidelines, etc. that it’s freaking me out (a lot!) to put those aside in favour of the quiet voice inside of me. However, I do believe that becoming more ‘holistic’ is one of my major purposes (and challenges) in life. Living in my head is great for the most part and has allowed me to adapt to many situations and excel in certain areas of my life. However, I’m ready to open up my heart, body, and spirit and see what they have to offer as well. :)

    • Commitment! So fabulous. Yes, it can be scary… but I think it has a lot to do with trust in our bodies and ourselves. It can be hard when we’re so used to being on the next best diet, program, routine that allowing ourselves to live without restriction forces us to trust our instincts. That can be scary. But, you have the knowledge inside of you and your body knows what you want and will guide you there. I’m sure of it!

  11. the raspberry spread looks wonderful…thanks for sharing these recipes. i admit i’m not a big researcher. i follow a couple of blogs that seem to do that for me. so i read those (and anything else i happen to come across). but i always read ingredient labels and, if in doubt, i wait to buy it after i’ve contacted the manufacturer. mostly though, i try to listen to what my body tells me.

  12. i just realized i typed raspberry instead of blueberry…oops! but i bet the spread would be delicious with raspberries…i’ll have to try that.

  13. Ooooer I love the Mediterranean Veggie Dip, especially the presentation. Storage and serving all in one, looks so yummy. Thanks for the great Goat’s Cheese roundup!

  14. I research! :-) I gather as much information as I can and then sift through and make my choices based on how my body reacts. Sounds great, right? Only it seems that recent changes I’ve made are causing havoc on my body! :( My *once* vegan diet now includes egg whites occasionally to up my protein, my dairy-free life ( I ABHOR dairy…UGH!) is now being altered to find an acceptable form to supplement calcium. Why? In just two months I have fractured a rib and I have a continuing hairline fracture/nerve problem in my ankle. I run, cardio-kickbox and practice yoga. My Dr. insists I can’t do those things on a vegan diet. OK…so I will revert to vegetarian for 30 days to see if I notice a difference. So far the only difference is that I really don’t like how I feel eating meat/dairy. I don’t eat processed food, wheat or refined sugars, no smoking or drinking,consume organic soy very occasionally, my diet is 100% organic. How do I up the calcium/protein/minerals my bones and muscles need without synthetic supplements my Dr. is suggesting? I have organic buckwheat, millet, quinoa, a variety of nuts, beans etc. daily with kale, spinach and loads of other greens & colorful veggies, fresh fruits daily. I drink mainly unsweetened almond and coconut milk usually blended with hemp, chia or flax (now occasionally w/egg whites). Ideas of what to change or add?? I’m on the small side so I know osteoporosis is a threat and I don’t want to crumble away!

    • Hi Lisa – thanks for sharing your story and your approach! Sounds like you’re very thorough. My favorite way to make sure I’m eating enough calcium is sesame seeds, almonds and kale. I eat them all a couple of times a day. Making crackers with them, on salads, milk, etc. I hope that helps!

  15. Thank you for posting this! I’ve been using goat milk as my dairy source for about two years now, and it has definitely made a difference. I love goat dairy. Those recipes look great, and it will be so fun to try some.

  16. Hi there, Its always great to see your exciting recipes. And this one is just looking Amazing. I am so tempted to try it pretty soon. Have a wonderful week ahead. Thanks for sharing awesome recipes.
    Best Regards, Sonia !!!

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