I’ve met loads of people who have described their relationship with milk products by using the word, love. I must say, I empathize. Whenever I’m in Jamaica, the milk is just so amazing, and the ice cream and condensed milk are outstanding because of it. The bloat from dairy is not so outstanding. One tip for moo-ving away from my love for milk products has been what many people do with their own love-hate relationships, taking breaks. I break up with dairy constantly. We both know that we are no good for one another, but we tend to get back together here and there. When I’m sensible, I run back to coconut milk, and we are fantastic together. My tip for you is to incorporate coconut milk in your meals when you also need to break up with dairy.
Coconut milk is not only creamy, but dairy-free. Pree (look at) this beautiful array of coconut milk options.
Makes 4 servings
You will need:
3 garlic gloves
1-2 tablespoon of olive oil
1 yellow onion
1 cup of spinach
2 cups of grape tomatoes
4 servings of whole wheat pasta (measure according to the box)
4 chicken breasts
I don’t know about you, but the cold weather makes me feel so lazy at times. Combine that with a late workout session and I just want to lay down and watch Netflix or something. In truth, sometimes you just want something you can make with whatever you have lying around the kitchen. A dish you can leave on the stove while you relax without having to worry about it.
Quinoa and gungu peas Recipe
Yield: 4 servings
Prep Time: 10 minutes
(8 hours for soaking dried gungu peas)
Cook Time: 1 hour and 40 minutes when using soaked gungu peas
45 minutes to 1 hour when using canned gungu peas
Total Time: 9 hours and 40 minutes when using soaked gungu peas
55 minutes to 1 hour and 10 minutes when using canned gungu peas