4 Fantastic Dairy Alternatives

1: Almond Milk– My favorite for my morning smoothie!

Almond milk is a mixture of ground almonds and water. It has tons of vitamin E, manganese, selenium, magnesium, potassium, zinc, iron, fiber, phosphorus, and more calcium than any other nut! Be sure to choose one without carrageenan, and additive derived from seaweed found to cause intestinal discomfort.

I like Califa Farms and any store brand such as 365 by Whole Foods.

Be sure to buy the unsweetened kind! I find that the sweetened kind, of any brand, just tastes weird. Unsweetened almond milk tastes more like skim milk from a cow.

2: Coconut Milk

Coconut milk is naturally sweet and creamy- great for use in your morning coffee! It’s high in medium-chain triglycerides, a healthy fat which is easy to digest and helps us burn fat. Coconut milk is available both in a can and in a carton. The jury is out as to which way is better.

Canned coconut milk has more fat and calories while coconut milk in a carton has less fat and calories.

Personally, I don’t think calories matter. I believe that as long as you’re eating healthy foods, and not eating when you’re not hungry, you don’t have to worry about calories.

Besides that, the fat in coconut milk helps you burn fat! I prefer the canned coconut milk to the coconut milk in a carton. But then, I pretty much only use it for cooking, baking and making chia seed pudding. I get mine from Trader Joe’s.  That being said, if you’re using it in your gluten free cereal, the stuff from a carton works better for sure. It’s closer to the texture of regular skim milk.

My favorite thing to make using coconut milk is chia seed pudding. It’s a yummylishious toothbrush for your insides!

3: Cashew Milk

I LOVE CASHEWS! In any form!

My favorite is cashew milk ice cream.

coconut+milk+ice +cream

Cashew milk is water-soaked cashews blended with water. It has fiber, antioxidants, copper, and magnesium. Use it in your gluten free cereal, in your morning coffee or to make pudding.

cashew milk

Cashew butter is my absolute favorite nut butter, but that’s a subject for another post.


4: Coconut Milk Yogurt

I know lots of people love, love, love their yogurt! If you’re trying to transition into a dairy free life, you don’t have to go completely cold turkey. Really, if you’re trying to go dairy free, you can take baby steps to get yourself there. You can start by switching to full fat, plain, Greek cow’s milk yogurt. And then, when you’re ready, switch to eating coconut milk yogurt.

Here’s why:

  • It can make the transition a little easier for you.
  • Yogurt is fermented, which for many reasons, makes it more tolerable than regular milk for lots of people.

Just make sure you’re getting plain, full fat, Greek yogurt.

Here’s why:

  • Most flavored yogurt has so much sugar in it that any benefits you may get from the good bacteria in yogurt are pretty much nullified.
  • When you see things like “low fat” or “fat free” on packages, that usually means that the food has gone through some sort of process that’s not natural and not good for you to eat.
  • The fat in full fat yogurt helps you to stay feeling full longer, which is always a good thing.
  • Full fat, plain, Greek yogurt is just yummier than the fat free kind!

But we’re supposed to talking about coconut milk yogurt here, right?

Ok, when you’re ready to make the jump (which isn’t so big, by the way) I suggest you go for coconut milk yogurt. (pic)

The plain, unsweetened kind, of course. Remember, you can always flavor this stuff and sweeten it yourself- with stevia, berries, honey, whatever you feel like.

Here’s my favorite way to eat yogurt:

  • 1 cup yogurt (Greek or grass fed or grass fed Greek or coconut)
  • ½ grapefruit, peeled of all the outside part and the little see-through part between the sections and then broken into tiny pieces
  • ½ cup gluten free granola like this one:
  • 5 drops liquid stevia

Trader Joes gluten-free-granola


P.S. I totally skipped rice milk and soy milk on purpose. I’ll explain why in another post.


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