I sprang out of bed today and now I’m yawning as I type this post. I think I need some outside time, a little fresh air and sunshine. We went out in moonlight last night for a midnight Hannaford run. It was pretty nippy out last night, in the low 50s. Again, not complaining! I will be begging for that chill when the thermometer shoots up to 90 degrees F in the next few weeks/months. My fresh produce supply was running on E, so I had to refill. But you know I can’t buy only what I actually went for; I almost always throw a ton of few other things in the cart.
I picked up a London Broil to grill when we got home—yes, at 1:00am. You say middle-of-the-night, I say dinnertime! I also made the box of gluten- and dairy-free Road’s End Organics mac ‘n cheese I picked up from Nature’s Pantry a few weeks ago, and my beloved side salad. Dinner feels incomplete without it.
London Broil is a toughie, so I sliced it into smaller pieces, and then rubbed it with a little EVOO + sea salt + pepper and grilled it for a few minutes on each side. It’s definitely a cut to marinade first.
Salad bowl x 2. Quite often I refill my salad bowl when my greens get low. My new favorite salad dressing: Extra virgin olive oil, balsamic vinegar, Lo-Salt (low-sodium salt), black pepper, and lots and lots of garlic powder, not garlic salt. OMG, it is SO GOOD!
The London Broil was good, but… Road’s End Organic mac ‘n cheese was better!!!
I love that it’s so much lower in sodium than most other boxed mac ‘n cheese.
Like I said in my previous post, it’s basically rice pasta with nutritional yeast and flavorings. Yet it’s SO tasty! I made it non-vegan by mixing the cooked pasta and sauce packet with a few teaspoons of casein- and lactose-free ghee (clarified butter) and about 1/4 cup goat’s milk.
Delicious! It really does taste like Alfredo. The pasta was firm, but it took about 14 minutes to cook, not the recommended 6-10 minutes; I kept testing it and it was still too firm. So, I let it cook until it was the right texture, then I drained it and rinsed it under cold water before I put it back on the stove with the other ingredients, per the instructions on the box. Dustin LOVED it, too. He ate all of it before he touched his steak! It’s going on my perma-shopping list.
Yum!
Guess what else jumped into my shopping cart and begged me to take it home with me? Purely Decadent gluten-free, dairy-free non-dairy frozen dessert! aka coconut milk “ice cream.”
I had a scoop for dessert…
Oh, man!! So Delicious is an understatement!
It is so creamy and decadent. It does have a mild coconut flavor, but it’s not overpowering. I loved the thin chocolate slivers and cookie dough. This pint is going to go quickly. Best non-dairy “ice cream” I have had thus far. It’s very creamy and smooth, much like cow milk, but with a coconut background flavor. Amazing stuff. This, too, is going on my perma-shopping list. I can’t wait to try their other flavors.
Our plans to have a yard sale last weekend fell through, so we’re going to try to have one again this weekend. So, after I finish my office work (which never ends), I’m going to gather some more treasures to sell. I love retail, it makes the day go by very quickly. hehe
Question: What is your favorite non-dairy “ice cream”?
{ 4 comments }
I make wicked tofu ice creams in my ice cream maker at home. I don’t think anybody has ever been able to guess taht they’re made out of silken tofu rather than milk.
Oddly enough, I didn’t start doing that because of an allergy; it was simply because I had trouble getting the eggs + milk + heat formula right at first. Now we like the tofu stuff better anyhow.
It’s a tie between Coconut Bliss and Cafe Gratitude’s Mint Chocolate Chip. Another fave is just throwing frozen bananas into a food processor.
gosh your food looks delicious!
Hope your yard sale goes well this weekend. I’ve never had goat’s milk before! I’ve had goat cheese though…
Twitter: therunnyegg
June 15, 2011 at 7:01 PM
I want to find that mac and cheese!
Favorite non dairy ice cream — honestly I haven’t really found any that I like! But there are so many varieties I haven’t tried — like coconut bliss.
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