Food that's made of WIN!
Jan. 30th, 2011 08:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fenchurchI was compiling a list of things I could write about on LJ today, when it occurred to me that it was pretty much all about food... so I figured I would run with it!
I know I've mentioned it before, but I cannot begin to tell you how wonderful life has been since I dropped cow's milk from my diet. I've now gone a total of TEN FULL MONTHS with no sinus infections and no bronchitis (which so completely blows away my previous record that it's not even funny). As a result, I've been all about the alternatives and, thankfully, there's so much that's absolutely incredible!
First up is ice cream!
I *finally* got around to tracking down and trying some of LaLoo's Goat Milk Ice Cream (thatpetzipellepingo actually told me about last summer... apparently, sometimes these things take awhile to sink in). Okay, technically what I've tried is their frozen yogurt (in particular, the Cajeta de Leche Frozen Yogurt), but WOW. I absolutely can't wait to try some of their other products -- it's incredibly rich and creamy and just... ice cream!
And on another ice cream note... last week, I got a bit of a craving for cookie dough ice cream. Not exactly a hopeful thing when you're not doing cow's milk, but then I discovered that the folks at Purely Decadent have come out with a line of Coconut Milk based ice creams (their soy based ice creams are actually pretty good too) with a cookie dough version. I've got to say that until I tried LaLoo's Goat Milk Frozen Yogurt, Purely Decadent's Coconut Milk Cookie Dough Ice Cream was the best ice cream alternative I'd ever found. Now, I'll probably go for the goat milk stuff... unless I'm really craving cookie dough. And for my friends out there who are gluten free, it has the added benefit of using a gluten free cookie dough!
One of the things I've really been craving lately, for some reason, is the Roasted Garlic & Gorgonzola Penne from Pasta Ya Gotcha. With my discovery of some wonderful sheep milk blue cheeses, this one shouldn't be all that tough... except that I'm also dealing with Weight Watchers at the same time and I could never quite get the Points values down low enough to make it worth my while. And then I watched the latest episode of Hungry Girl and immediately rushed out to the grocery store to buy some Tofu Shirataki!
Oh my gosh, you guys!!! These are possibly the best invention EVER. Shirataki noodles are normally made with yam flour, but these have thrown tofu into the mix, as well, and it has made the texture absolutely perfect! I picked up some of their Fettuccine Style noodles (one serving, btw, is only 20 calories. Yes, really) and prepped them using Hungry Girl's suggestions, microwaved them for a bit, dried them off again and tossed in an ounce of sheep's milk blue, about a tablespoon of fresh-grated sheep's milk romano and about a tablespoon of plain goat's milk yogurt. Microwaved it for another minute and mixed it together then topped it with some chopped fresh garlic that I'd been tossing around in pan on the stove. EXACTLY what I've been wanting and so, so good!
And finally, I'm about to try my very first attempt at a goat's milk cheesecake, using the wonderful suggestions I got from my previous post on the subject. I'm planning on trying out the recipe thatcuriouswombat found (the one that, embarrassingly enough, was on a website I've visited many times in the past and is for the exact brand of goat yogurt that I use every day): Goat Yogurt Cheesecake. I'm thinking it'll be best if I try cutting these recipes in half while I'm experimenting, because I don't think it would be a good idea to have *that* much cheesecake hanging around the house. Although my cow's milk-free neighbors have graciously volunteered to take some of it off my hands! I'll definitely be posting updates on this as I go along...
Crossposted from my LiveJournal
I know I've mentioned it before, but I cannot begin to tell you how wonderful life has been since I dropped cow's milk from my diet. I've now gone a total of TEN FULL MONTHS with no sinus infections and no bronchitis (which so completely blows away my previous record that it's not even funny). As a result, I've been all about the alternatives and, thankfully, there's so much that's absolutely incredible!
First up is ice cream!
I *finally* got around to tracking down and trying some of LaLoo's Goat Milk Ice Cream (that
petzipellepingo actually told me about last summer... apparently, sometimes these things take awhile to sink in). Okay, technically what I've tried is their frozen yogurt (in particular, the Cajeta de Leche Frozen Yogurt), but WOW. I absolutely can't wait to try some of their other products -- it's incredibly rich and creamy and just... ice cream!And on another ice cream note... last week, I got a bit of a craving for cookie dough ice cream. Not exactly a hopeful thing when you're not doing cow's milk, but then I discovered that the folks at Purely Decadent have come out with a line of Coconut Milk based ice creams (their soy based ice creams are actually pretty good too) with a cookie dough version. I've got to say that until I tried LaLoo's Goat Milk Frozen Yogurt, Purely Decadent's Coconut Milk Cookie Dough Ice Cream was the best ice cream alternative I'd ever found. Now, I'll probably go for the goat milk stuff... unless I'm really craving cookie dough. And for my friends out there who are gluten free, it has the added benefit of using a gluten free cookie dough!
One of the things I've really been craving lately, for some reason, is the Roasted Garlic & Gorgonzola Penne from Pasta Ya Gotcha. With my discovery of some wonderful sheep milk blue cheeses, this one shouldn't be all that tough... except that I'm also dealing with Weight Watchers at the same time and I could never quite get the Points values down low enough to make it worth my while. And then I watched the latest episode of Hungry Girl and immediately rushed out to the grocery store to buy some Tofu Shirataki!
Oh my gosh, you guys!!! These are possibly the best invention EVER. Shirataki noodles are normally made with yam flour, but these have thrown tofu into the mix, as well, and it has made the texture absolutely perfect! I picked up some of their Fettuccine Style noodles (one serving, btw, is only 20 calories. Yes, really) and prepped them using Hungry Girl's suggestions, microwaved them for a bit, dried them off again and tossed in an ounce of sheep's milk blue, about a tablespoon of fresh-grated sheep's milk romano and about a tablespoon of plain goat's milk yogurt. Microwaved it for another minute and mixed it together then topped it with some chopped fresh garlic that I'd been tossing around in pan on the stove. EXACTLY what I've been wanting and so, so good!
And finally, I'm about to try my very first attempt at a goat's milk cheesecake, using the wonderful suggestions I got from my previous post on the subject. I'm planning on trying out the recipe that
curiouswombat found (the one that, embarrassingly enough, was on a website I've visited many times in the past and is for the exact brand of goat yogurt that I use every day): Goat Yogurt Cheesecake. I'm thinking it'll be best if I try cutting these recipes in half while I'm experimenting, because I don't think it would be a good idea to have *that* much cheesecake hanging around the house. Although my cow's milk-free neighbors have graciously volunteered to take some of it off my hands! I'll definitely be posting updates on this as I go along...Crossposted from my LiveJournal
