Almond Milk Recipes

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Since going dairy-free I have been enjoying my coffee with almond milk. Just a regular, commercial brand that I picked up at the grocery store. I was trying to figure out what else I can do with it so I googled “Almond Milk Recipes” thinking it would return a bunch of results about cooking/baking etc. with almond milk. Boy was I wrong (in a good way, not like that time I typed “” rather than “” when I was about 14.. hah!) instead I got a bunch of recipes to MAKE YOUR OWN ALMOND MILK. I don’t know why I didn’t think that it was possible to do, perhaps because I think of it like milk and I’ve never once thought “oh, I’ll just go milk a cow so I can eat cereal this morning”.

The recipes look really easy, I’ve collected a few of them that I want to try over the next couple of weeks. I’ll update this post once I find one that I like!

The Creamiest Almond Milk + a dessert recipe <a side note, this looks like an awesome blog, she’s got a section called “Reskills” where she explores teaching readers how to re-learn forgotten living skills that people had in previous generations, sewing, growing your own food, cooking meals from scratch, very cool!>

A whole bunch of different almond milk recipes, with reviews

The ubiquitous version of the recipe

Elana’s Pantry version + a link to a recipe for using the leftover almond pulp

I figured out I can probably just substitute almond milk for milk in virtually every recipe. First on the list to make will probably be these – Almond Milk Pancakes and here’s another recipe by the Non-Dairy Queen. I think I’ll be perusing her website on my lunch break today!


1 dress down, a few more to go

Success! I managed to make the Prudent Baby Most Flattering Shirt Dress over the weekend and it was pretty easy! I had a few fumbles, but for my first dress (first article of clothing, really) I think it looks pretty good. I wore it on the weekend to go see Wicked with my mom and sis.

I wasn’t able to get a full shot of me in it (no one home + no tripod = slanty half pictures of me in the dress) so I snapped a few on the hanger. All pictures were taken after the dress had been worn for about 8 hours and it got pretty wrinkly. I wore it with a funky gold/copper belt and strappy copper sandals. It was the perfect outfit to take in a matinee at the theatre. (By the way – isn’t Wicked the best show ever? Man, if you haven’t seen it and ever get the chance to, do it! I loved it to pieces).

The directions were very easy to follow and even though I had never sewn with elastic thread or bias tape I was able to figure it out with a little help from google. I found these instructions helpful:

Single Fold Bias Tape Tutorial (with photos)

Sweet Shirred Summer Dress Pattern (help with elastic thread sewing)

I messed up a bit on the elastic, so I would recommend you go slow. Like Jaime from Prudent Baby, I had to take in the sides of the top after sewing the middle with elastic as it was a little balloon-like. But after a little adjusting, I’m happy with it. A good start to my Summer of (Almost) no Pants. Next up some skirts!

Menu Planning Monday

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Sigh. Back to work this week, so the husband is going to be starting to cook a few meals to take some of the burden off me. Still going strong with the dairy-free meals!

Monday – (HUSBAND COOKING DAY) BBQ Steak with Corn and Asparagus
Tuesday – Appy night – chicken tenders, steak bites, green salad
WednesdaySpaghetti with Sweet Cherry Tomatoes, Marjoram and Extra Virgin Olive Oil from Jamie Oliver
ThursdayGrilled Chicken Tostadas from Martha Stewart
Friday – Chicken Stir-fry
Saturday – Just me so I’ll do something with leftovers, maybe a salad since I never seem to eat enough of them!
Sunday – I’m out at Wicked with my mom and sis and the husband will be at his parent’s house, so no meal needed

Our favourite meal from last week was the roasted chicken with potatoes. I’ll post my adapted recipe soon!

Click here to download my menu planner and grocery list

Recipe: Steak Lettuce Wraps

Steak Lettuce Wraps

by: Michelle @

<ahem, no picture for this because we dove in and ate and I forgot again. Bad Michelle. I’m going to have to start leaving the camera downstairs by the kitchen table! Next time I’ll be better..>


  • 2 medium sized steaks cut into strips
  • 2 cups of carrots, peppers, onions and whatever other veggies you want, cut into strips
  • bean sprouts
  • cripsy Asian noodles
  • whole peanuts, toasted in a dry pan or roasted in the oven (careful – they burn quickly!)
  • head of lettuce (bibb works great but head lettuce works well too and is much less expensive. We’ve even done this with hearts of romaine and made lettuce “boats”)
  • hoisin sauce
  • teryaki sauce


  1. Heat skillet and add a touch of oil. Fry steak strips with a squirt of teryaki and hoisin sauce until cooked through and remove from pan.
  2. Add a touch more oil if necessary and stir fry vegetables until cooked but still crunchy.
  3. Toss in cooked steak and any juices. Throw bean sprouts on top and toss in the peanuts.  Stir to combine, taste to see if it needs more hoisin or teryaki (sometimes we add a bit of soy). Empty pan into a big serving bowl.
  4. Separate the lettuce leaves into whole pieces (as best you can, it takes some practice, but if you get smaller pieces, don’t worry about it).
  5. To eat – take a lettuce leaf, put a little dab of hoisin or teryaki sauce in the bottom, add a scoop of the steak and veggie mixture and top with some crispy noodles.  Roll it up as best you can and shove it in your mouth!

Recipe: Vegetable Risotto Stuffed Peppers

Vegetable Risotto Stuffed Peppers

by: Michelle @

This made enough for dinner AND lunch for us both the next day.


  • 4 Red, Yellow, Orange or Green Peppers (just pick your favourite!)
  • 1/2 medium onion, diced
  • 1 clove garlic, minced
  • Arborio rice (or your favourite risotto rice), enough for 1 serving.
  • Chicken stock, read your rice package for directions
  • 2 small zucchinis, cubed
  • about 1 cup of broccoli, chopped (feel free to add more if you want to, I am not the biggest fan of cooked broccoli, that’s why I stuck with 1 cup)
  • Parmesan cheese
  • grated mozzarella
  • butter, olive oil, salt & pepper


  1. Slice your peppers in half from top to bottom, leaving half the stem on each side (because it looks pretty!) Remove the seeds and white membrane. Place face up on a baking dish and pop it in a 400 degree oven until slightly soft. Mine took about 15 min. You can turn them over during cooking if you’d like.
  2. While the peppers are cooking, saute half the onions, half the garlic, all of the zucchini and all of the broccoli in olive oil until tender. Remove from pan. (SEASON AS YOU GO!)
  3. In the same saute pan add more olive oil, the remaining onion and garlic and cook until onion is slightly transparent. Add the risotto rice to the pan and stir until the rice has absorbed some oil and is nice and shiny.  Then follow the package directions to make the risotto. Never made risotto before? Go check out Jamie Oliver’s website, he’s a wiz at rice!.
  4. Once the risotto is nice and al dente, toss in a handful of Parmesan cheese, a small pat of butter and stir until combined (PLEASE PEOPLE, DON’T ADD CREAM TO YOUR RISOTTO, AS LONG AS YOU FOLLOW THE DIRECTIONS ON THE PACKAGE OR ON JAMIE’S WEBSITE YOU WILL GET A NICE CREAMY TEXTURE!).
  5. Add your vegetables back into the rice and stir to combine.
  6. Place a scoop of the rice and veggie mixture in each pepper and top with a little bit of grated mozza.
  7. Place under the broiler until cheese is nice and brown (about 5 min)
  8. Serve and enjoy!

These were filling enough that I didn’t need bread or salad to go with them, you could certainly use them as a side dish to go along with meat, just choose smaller bell peppers!

Sipping on: Grapefuit-mint sodas

MMMMMMmmmm. This drink just tastes like summer! It was a happy accident as I was hoping to have a virgin mojito, but we had no limes! Insert grapefruit as a super yummy substitute. The best part? They are really easy to make!

Grapefruit-Mint Sodas

recipe by: Michelle @ dohdums

  1. Make a simple syrup using a 2:1 ratio (2 parts water to 1 part sugar) – combine and simmer gently on the stove for a few minutes until the sugar has dissolved completely. I make a few cups of this and just store it in the fridge in a sealed container.
  2. Once the sugar has dissolved, turn off the stove and add a big handful of chopped mint leaves. Cover and let steep for 5 minutes then strain and cool.
  3. Get a big tall glass and fill with ice. Pour in club soda and add your mint simple syrup to taste, then squeeze in about half a grapefruit (I like Ruby Reds!) and stir it up.
  4. Garnish with a sprig of mint and a slice of grapefruit if you desire.


Blog modifications

Hi guys,

Just a quick note to let you know I’m making a few minor adjustments to the blog including a new Recipes section.  I’ll be posting a few recipes that already exist on the blog but I’m just making them easier to find! 🙂

Hope you are all having a wonderful Tuesday, the sun is shining here so we are playing outside!