This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine. When I first started this dairy- and gluten-free life, I expected that I would MAGICALLY grow baking and cooking skills. I purchased some cool tools, like my KitchenAid stand mixer and my cast iron cook ware, a few aprons & cookbooks, and took off to conquer
I know I don’t OFTEN do recipes, but I had to share with you this recipe for Red Curry Chicken that is easy, dairy-free, gluten-free and all around clean. My husband is a big fan of red curry with coconut milk and while I’m not, if I make it at home, it’s healthier and I can balance the ingredients to get it just right. AND
I have a confession to make. My home is overrun with bananas. See: And that’s just my freezer! It started a few weeks back when my CSA sent me a package with 15 nearly ripe bananas. On Day 2, they were black. And girly girls WON’T eat them unless they are very, very yellow. So what on Earth do you do with all those bananas?
Going dairy-free is tough for families. For one thing, there is not a whole lot of support. You have to learn on your own that there are other sources of calcium besides cow’s milk. You learn that Non-GMO is always the best way to eat and that foods and brands verified by the Non-GMO Project are hard to find. You discover that some nut milks