Sunday, July 28th, 2013
2 years, 8 months.
I know, I know… After having just written to you a few days ago “Never Talk About Politics, Religion, Or Food You Don’t Eat,” the very next day I followed it up with “A Parent’s Prayer For Wisdom, Humility, And Grace,” which is obviously religious in nature.
And now here I am writing about food we don’t eat.
Of course, my point was that when do we talk about politics, religion, and food we don’t eat, it should be done in a way that’s inclusive, not exclusive. Plus, it has to be a conversation with someone who is already curious or open-minded enough to want to hear what you have to say.
I suppose anyone who has read the title “Non-Dairy, Plant-Based Options For Eggs, Cheese, Milk, & Butter” wants to be here, so I’m going to give this a shot.
As a quick refresher, it was about 4 and a half months ago that, sort of accidentally, I refrained from eating eggs or dairy for a weekend.
It was no coincidence that my severe sinus pressure, which had plagued me constantly since 1992, disappeared. Not to mention, whereas I used to be horribly allergic to cats as well, I can now pet and hold a cat without sneezing, coughing, itching, getting watery eyes, or having a headache for the rest of the day. Plus, I used to regularly get severe sinus infections with congestion and fever… that’s all gone too.
I don’t know the science behind this, I just know it’s been true for me. Needless to say, I have continued not eating eggs or dairy since that random, fateful weekend.
That had to be a bit challenging for Mommy at first, as you can imagine, because that meant she had to rethink all our meals, as well as which ingredients we kept in our fridge and pantry.
But Mommy is great! She has totally embraced this lifestyle change, and now, both you and Mommy are more non-dairy and plant-based as well.
The biggest help for her was a food blog called Oh She Glows. What a lifesaver! It has been really good about helping us understand the non-dairy, plant-based alternatives for the ingredients we use to depend on.
So, since our family’s meals are made without eggs, cheese, milk, or butter, what do we use instead?
I see this question asked frequently on Facebook, as several people I know have children with food allergies.
Here’s a quick cheat sheet for what we do for these following American food staples:
Eggs in dessert: Applesauce or chia seeds.
Eggs for breakfast: Avocados.
Dairy milk: Rice milk and coconut milk. (I’m not loyal to a certain brand for either.)
Cheese: Avocados, unsalted cashews, or unsalted sunflower seeds.
Butter: Earth Balance Natural Buttery Spread Original, which is non-dairy and plant-based, consisting of a natural oil blend from palm fruit, canola, soybeans, flax, and olives. Not to mention, it’s also non-GMO and gluten-free.
Since you and Mommy still do consume some eggs and dairy, our meals are constructed in a way that eggs and dairy can be added to the meal if desired.
Okay, then, that’s how our family survives without eggs and dairy. Any questions?
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