In our final blog post this week for #Allergyweek, we have some dairy free (and gluten free) ranch dip! We also rounded up some Allergy friendly recipes from other sites that we pinned to our new Allergy Pinterest Board. Check it out here.
Whether you have a dairy allergy, or are lactose intolerant, it’s great to have substitutes! In fact, 30-50 MILLION people in the United States alone are lactose intolerant! That’s a lot of people going without cheese and yogurt! But when you have to suffer from the pain associated with trying to digest lactose, it’s better to just find a good substitute. Especially where kids are affected, you want them to be able to enjoy food without it making them ill.
Although we don’t have a milk allergy in my house, we often make our ranch dressing without milk. Ranch dressings and dips are my kids favorite way to eat any salad or vegetable. Store bought seasoning packets often have ingredients we don’t need- like MSG! Not to mention, the traditional way to make ranch dip includes milk! But making it with a milk substitute literally tastes just as good, according to my kids. We made this ranch dip with some nayonaise (you can use Mayonnaise), soy milk, and the seasonings (full recipe below)
Our skewered veggie pots were super simple! We didn’t bother making any flower shapes or designs. We simply skewered a variety of veggies, and kept them standing straight up by puncturing them into half a lemon in the bottom of our clean flower pot.
Then, we filled the “soil” with some chopped broccoli.
This snack just makes me feel like spring!
Need more snack ideas? We provide ideas and recipes for snacks every single day of the week! A new one every day in our meal planning service! Plus, our meal plans are written by registered dietitians, so you know your kids are getting all the nutrients they need, for as low as $6 per month! That’s much more affordable than visiting a dietitian on your own. Check it out here.
- 2/3 cup mayonnaise, light
- 1/3 cup soy milk
- 1 teaspoon parsley, dried
- 1/2 teaspoon chives, dried
- 1/4 teaspoon dill weed, dried
- 1 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon black pepper, ground
- 1 teaspoon salt
- 1 medium cucumber
- 2 medium carrot
- 1 cup cherry tomatoes
- Mix all ingredients together and chill until ready to serve. Serve with veggies.