BLUEY SMOOTHIE

Start your day with a super smoothie! This recipe from the American Heart Association includes two sources of calcium: fat-free milk and fresh spinach. Feel free to substitute almond milk for a dairy-free alternative.

More Dairy Recipes

DAIRY-FREE SPINACH ARTICHOKE DIP

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup frozen chopped spinach (thawed)
• 1/2 cup chopped artichoke hearts
• 1/2 cup plain greek-style almond milk yogurt OR unsweetened coconut milk yogurt
• 2 tablespoons nutritional yeast
• Salt, to taste
• Bagel chips, for serving

Instructions

1. In a skillet, saute garlic in olive oil for one minute.
2. Stir in spinach and artichokes. Cook one minute, just until warmed. Remove from heat.
3. Stir in the almond milk yogurt and nutritional yeast. Season to taste with salt.
4. Transfer to small serving bowl and serve with bagel chips.

Recipe from GoDairyFree.org

EGGPLANT, CHEESE & TOMATO BAKE

Ingredients

• Cooking spray
• 1 large eggplant, sliced (about 16 to 20 slices)
• 2 medium zucchini, diced
• 1 medium onion, diced
• 2 teaspoons olive oil
• 3 cups sliced button mushrooms
• 2 tablespoons water
• 3 medum garlic cloves, minced OR 1 1/2 teaspoons jarred minced garlic
• 1/4 teaspoon pepper
• 28-ounce can no-salt-added tomato sauce
• 8-ounce can no-salt-added tomato sauce
• 3 tablespoons chopped fresh basil OR 1 tablespoon dried basil, crumbled
• 3/4 cup fat-free ricotta cheese
• 1 cup shredded low-fat mozzarella cheese
• 1 cup plain bread crumbs OR 1 cup plain panko

Instructions

1. Preheat the oven to 375°F. Lightly spray a large baking sheet and a 13 x 9 x 2-inch baking dish with cooking spray.
2. Arrange the eggplant, zucchini, and onion in a single layer on the baking sheet. Lightly spray with cooking spray. Cover with aluminum foil. Bake, covered, for 10 minutes. Remove the foil. Bake for 10 minutes.
3. In a small saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the mushrooms, water, garlic, and pepper for 6 minutes. Stir in the tomatoes, tomato sauce, and basil. Reduce the heat and simmer for 10 minutes, stirring occasionally.
4. In the baking dish, layer half the tomato-mushroom mixture; half the eggplant, zucchini, and onion; all the ricotta; half the mozzarella; the remaining tomato-mushroom mixture; and the remaining eggplant, zucchini, and onion. Sprinkle the remaining mozzarella over all. Top with the bread crumbs.
5. Bake for 30 to 45 minutes. Let cool for 10 minutes.

Recipe from the American Heart Association

COTTAGE CHEESE VERY BLUEBERRY PANCAKES

Ingredients

• 3 large egg whites OR 2 large eggs
• 3/4 cup low-fat, no-salt-added or low-sodium cottage cheese
• 1/2 cup fat-free milk
• 1 cup whole-wheat flour
• 1 teaspoon baking soda
• 2 teaspoons sugar
• 12 ounces frozen blueberries (with liquid), thawed
• Cooking spray

Instructions

1. In a medium bowl, stir together the egg whites, cottage cheese, and milk.
2. In a large bowl, stir together the flour, baking soda, and sugar. Pour the egg mixture into the flour mixture. Stir just until moistened but no flour is visible. Do not overmix.
3. Gently fold the blueberries with the liquid into the batter.
4. Lightly spray a griddle or large skillet with cooking spray. Heat over medium-high heat. For each pancake, ladle a 1/4 cup of batter onto the griddle. Cook for 3-4 minutes, or just until bubbles begin to form on the top of the pancakes and the edges are a little dry. Reduce the heat to medium low. Gently turn over the pancakes. Cook for about 3 minutes, or until the second side is golden brown and the pancakes are fairly firm to the touch.
5. Transfer the pancakes to a cooling rack, placing them in a single layer and leaving space between. Repeat with the remaining batter.

Recipe from the American Heart Association