Posts in Recipes
The 6 Best Dairy Free Products

I work with a lot of my clients on gut-healing which includes leading them through a personalized elimination plan and reintroduction to pinpoint which foods are causing digestive symptoms. One of the main culprits for many is dairy. Sad but true, because cheese is so so delicious but sometimes we need a break from it in order to heal our guts. With my guidance, I always empower my clients to discover how foods make them feel, so that they can make decisions about what they eat on a day to day basis to feel their best!


I am therefore constantly on the lookout for new products, especially dairy free replacements if dairy is a no-go.

The market of dairy free products is a saturated one, with so many choices it can be hard to know which ones taste good and are made with good ingredients.

But all good, I have done the taste testing and label reading for you!

I have narrowed it down to my top 6 favorite dairy-free products that I always have on rotation when my tummy needs a break from the real thing.

1.     MILK: Forager Project Cashew Milk. Doesn’t get better than this for taste and ingredients. Forager has been around for a minute and has perfected their milk. I love using for smoothies and chia seed pudding as it doesn’t leave a funky after taste like almond milks can.

2.     MILK: Native Forest Simple Coconut Milk.  This is the only coconut milk I have found that doesn’t add Xanthum Gum! You can buy it on Amazon if you can’t find this in your store.  Make sure the label has the word “SIMPLE” on it ;)

3.     CHEESE/CREAM CHEESE: Kite Hill Ricotta Cheese. One word – texture!! I don’t know how they do it but the texture is just like real ricotta and it tastes dang delicious. I am not a big fan of their cream cheese, because 4 out of 5 that I buy always have mold when I open them (what’s up with that?), but I have used this as a spread on bagels and it’s a better cream cheese alternative.

4.     CHEESE: Miyoko’s Vegan Mozz. Holy crap this stuff is epic. It melts, browns and bubbles just like real mozzarella cheese. I kid you not. I would never lie to you!  So the next time you want to make that panini or pizza dairy free, get this stuff pronto.

5.     YOGURT: Forager Project Cashewgurt. I have tried so so so many dairy free yogurts. I still haven’t found a coconut one I like that is versatile, and the almond milk ones have weird aftertastes. There are oat milk ones out on the market now but the ingredients are shit. Forager has nailed it with the texture and mild taste. I don’t only just eat it with granola and fruit but also mix it into dressings and tuna salads.

6.     BUTTER: Miyokos Vegan Butter. Vegan butters can be, errrrr, quite industrial with their ingredients. But this one is really good, made with coconut oil, and melts and bubbles in the pan, and is delicious on bread too!

Tada! Hope you enjoy some new ideas for products and leave in the comments your favorites! Always on the hunt for something new.

Blueberry Cream Pie French Toast

When I was younger and my grandparents would come to visit, we would pick them up from the airport and stop at the Marie Callendar’s restaurant which right off of the freeway. Although the location doesn’t exist anymore, and neither do my Marie Callendar carvings, the warm and fuzzy memories have remained. They had a refrigerated rotating pie stand on display right when you walked in the door, showcasing all the featured pies. I had two favorites - the Chocolate Cream and most definitely the Double Cream Blueberry Pie.

I’ve taken my childhood pleasure and recreated it into the most delicious breakfast treat - blueberry cream pie french toast! The outcome was absolute heaven, like angels dancing on my tongue. I kid you not, this healthy french toast is other worldly. Get your booty to the kitchen and make immediately!

I also have 12 more healthy breakfast ideas I’m sharing with your in my free Favorite Breakfast Recipe Ebook, so I don’t leave you hanging after enjoying this tasty and healthy breakfast recipe.

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Ready to make this mind blowing blueberry french toast?!! Of course you are… you were already drooling just looking at the photo. You know what’s up. So here is how you can DO IT.

(serves 1)

2 pieces sprouted wheat bread
2 eggs
splash of unsweetened nut milk
1/2 tsp. vanilla extract 
a few shakes of cinnamon 
1/4 cup frozen blueberries
1-2 tbsp. maple syrup 
1 tbsp. melted coconut butter


Whisk the eggs, nut milk, vanilla and cinnamon in a shallow bowl. Dip each piece of toast on both sides until the egg mixture is fully saturated. Cook on a non-stick skillet for 3-4 minutes on both sides. While the french toast cooks place the blueberries and maple syrup in a sauce pan. Heat until the maple syrup starts to bubble and turn heat to medium-low until the blueberries soften. Mash half the blueberry compote with a fork. Place french toast on a plate, top with blueberries and drizzle with the melted coconut butter.  DIVE IN AND ENJOY!!

Asparagus and Corn Summer Pasta

David and I always go through the “what’s for dinner?” text at around 3 or 4 o’clock almost every day. This typically plays out as one of us suggesting what we are craving and the other agreeing or suggesting something better (usually me, just saying). David makes a stop at the grocery store to pick up the ingredients and I cook it up when he gets home. Because teamwork makes the dreamwork. And speaking of dreams… that is what this quick and easy pasta recipe is made of!


The pasta dish is the perfect blend of melty parmesan cheese with my favorite summer veggies and duh, bacon of course! I added a generous amount of pepper and also butter for a cacio e pepe vibe and the result was perfection.

Best of all, this dish literally took 15 minutes to cook and can be customized for a party of one or a family of 4. All you need to do is adjust by dividing in half or one-fourth of the serving sizes below.

It’s time for a summer pasta party in your mouth!

(serves 4)

1 box pasta of choice. I chose pasta spirals, but imagine it would be good with fettuccine, rigatoni or orecchiette.
1 bunch asparagus, chopped into small pieces
1 cup frozen sweet corn
1/2 stick of grass-fed butter
1/2 cup to 3/4 cup of shredded parmesan cheese
1 packet of nitrate-free and sugar-free organic bacon
Salt and pepper to season


Cook pasta according to instructions on the box. Use a large heavy bottom pan. While the pasta is cooking, make the bacon in a cast iron skillet. 2 minutes before the pasta is done cooking, add in the corn and the asparagus. Drain the pasta with the veggies and reserve about 1/2 cup of pasta water. Add the pasta and veggies back into the pan with a splash of the pasta water. add in the butter and stir in to melt. Add in 1/2 cup of parmesan cheese and stir to melt. Chop up the cooked bacon and add to the pasta. Add a generous serving of black pepper and a good sprinkle of salt. Stir until everything is combined. Scoop into bowls and sprinkle with the remaining parmesan cheese and DIG IN!

Easy Vegan Curry Bowl

Less cooking and more chilling this holiday weekend. David and I drove up north an hour and a half outside of the city to relax for the three-day weekend. We bought the ingredients at a local farm stand to make this super simple and satisfying vegan curry bowl. I love this dish because it only requires a few ingredients and minimal prep and cooking time. So you can spend less time in the kitchen and more time out in nature or relaxing on the couch with a good book.


I moved in with David almost two years ago, we live in the Mission District of San Francisco. We share a wall and a beautiful outdoor deck with our neighbors who David has known for 10 years. For the three day weekend, while they stayed in the city, they gave us the keys to their place up in the forest near Sebastopol, CA. We spent yesterday eating at a roadside bakery, driving country roads and wandering redwood groves with trees big enough for us to stand in.


At night when we sleep the quiet is deafening. As city folk we are used to constant street noise, and when you escape for a quiet weekend it can be hard to get used to the quiet at night. Truth be told it took me a while to fall asleep last night, but once I did… I was out! Are used to sleeping with the hum of the city, or the quiet of the country?

We kept meals simple while staying here, and with access to a kitchen we are able to make simple yogurt bowls with local granola, sandwiches with local bakery bread and this easy vegan curry bowl for dinner with veggies purchased from the farm stand down the road. I have had this recipe on repeat for the past two weeks. Enjoy!

Weeknight Vegan Curry Bowl
(serves 2)

3 tablespoons coconut oil
3 garlic cloves, chopped
2 tablespoons minced ginger
1/2 teaspoon coriander
3 teaspoons yellow curry powder
1/2 teaspoon tumeric
can of chickpeas
1 cup coconut milk
1/2 cup veggie broth
1/2 bunch of dino kale, stems removed and chopped
1 cup cooked brown rice
1/2 avocado
Sea salt
Lemon Juice

In a dutch oven heat the oil over medium heat and add the garlic and ginger to cook for a few minutes with the coriander, turmeric and curry powder. Add the chickpeas, veggie broth and coconut milk and bring to a boil. Reduce the heat and simmer for 3-4 minutes to let flavors come together. Add the kale and a pinch of salt and cook for another 5-10 minutes with the lid on to allow the kale to cook and steam. Season with more salt, pepper and a big squeeze of lemon. Serve over 1/2 cup of rice with chopped avocado. 

Recipe adapted from this book, which I highly recommend buying. It has a ton of really great recipes!

Creamy Banana Zoats

If it’s raining or below 50 degrees where you live, I have the cure for your seasonal blues. I am eating a warm bowl of these right now as I type this, while looking out the window at rain here in San Francisco. There is nothing better than a warm bowl of oats when it’s cold outside. It’s like slipping into a cozy pair of socks, but for your tummy. Oh yeaaaahhhhh.


If you follow me on Instagram you know I have been making these Zucchini Oats with Banana for the last month again and again. They are just that good. I make mine with a secret ingredient that makes these zoats even more delicious and creamy.

1/2 cup rolled oats

1/2 cup water

1/2 cup forager cashew milk

1 small zucchini, shredded

1 small and ripe banana, sliced

1 tbsp. of butter, this is the secret ingredient. If you are dairy-free, omit and they will still be amazing!

1 tsp. cinnamon

1/2 tsp. vanilla extract (worth it to buy real vanilla without alcohol)

pinch of good sea salt


Place all the ingredients in a pot and stir to combine. Heat to a boil and then simmer until the banana literally melts into the oats (drool factor is way high) and the oats are creamy without sticking to the bottom of the pan. From start to finish this takes about 10-15 minutes. I like to stir every few minutes or so with a spatula so that nothing sticks to the bottom. Top with walnuts, nut butter*, hemp seeds, yogurt... the world is your bowl of zoats!

*Use my code BALANCEBYMOLLY20 for 20% off of all Georgia Grinders nut butter. I personally like to top my banana zoats with their creamy cashew butter.

Easy Healthy Dairy-Free Turmeric Latte

Want to get in on the turmeric trend? I’ve got you covered with this creamy and delicious turmeric latte that is dairy-free and oh so delicious. I have had this warm drink on repeat since the temperatures have dropped and I ain’t mad at it. Seriously, it’s like sunshine in a cup!

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I technically can call this a “double” turmeric latte, as there is twice the dose in this frothy drink. So if you usually like an extra shot in your espresso, maybe you can think of this as the same. Except without the espresso… oh wait and without the caffeine. But I was close!

This latte is best enjoyed on a mellow afternoon or in the evening to wind down and soothe your tummy. Turmeric boasts some major anti-inflammatory properties due to the active compound curcumin. Read below for the recipe and how to get your latte extra creamy and frothy!

1 bag Numi Turmeric Tea
1 scoop Further Food Turmeric Tonic*
1 scoop collagen peptides
1 tbsp. coconut butter
8 oz. hot water
4 oz. coconut milk

Brew an 8 oz. cup of the turmeric tea for 8-10 minutes. Cover to keep hot. Remove the tea bag and pour the tea into your blender. Add the turmeric tonic, collagen, coconut butter and coconut milk. Blend on high for 5 seconds until frothy. Pour that liquid sunshine into a glass and get cozy!

*a 10% discount is automatically applied for the Turmeric Tonic and collagen peptides. Woo Hoo!

RecipesMolly AllimanComment
Gluten Free Strawberry Scones

This scones were created by mistake when I was trying to make muffins one day. Best mistake I have ever made! These are perfectly fluffy, moist and laced with sweet strawberries. I bet these would be amazing with any berry you can find. They are also super easy to make, so if you have ever been intimidated to make scones then these babies are for you! Now grab a bowl and get baking, your mouth will thank you.


Gluten-free, sweetened with just a bit of honey, flakey and perfect. You have to make these ASAP. They are my favorite baking mistake I’ve ever made. 


1 cup fresh strawberries, chopped
2 cups GF flour blend (I used King Arthur Flour)
1/2 teaspoon baking soda
pinch of salt
3 eggs
1 tablespoon melted coconut oil
1 tablespoon melted ghee
Juice of 1/2 lemon (approx. 1 tbsp.)
1 teaspoon vanilla extract
1/4 cup honey


Preheat oven to 325 degrees. Mix the dry ingredients together in a large bowl. Whisk the wet ingredients together in a medium bowl. Combine the wet with the dry using a rubber spatula. Lastly, stir in the strawberries gently. Lightly dust a surface with left over flour. Place the dough on floured surface flipping a few times to coat and then use your hands to shape into a circle. Mine was 9” across and scones are about 1 inch thick. Use a sharp knife to cut into 6 scone wedges (you could also divide the batter twice and make 12 smaller scones). Slightly separate the scones and cook for 20 minutes on a greased baking pan or a silpat on a baking pan. Remove, let cool and dive in! Best enjoyed with more ghee and honey. 


RecipesMolly AllimanComment
Gluten Free + Vegan Curried Stuffed Zucchini

This dish is both vegan and gluten free, AND packed full of protein. I am using Millet which I refer to as a super grain because it has both 10g of protein and 8 g of fiber per half cup serving. I also feel like Millet is the forgotten grain next to its contenders brown rice and quinoa.  So if you are looking to mix it up, this recipe is for you with tasty curried millet with tender zucchini.



This recipe turned out legit and was worth the extra time in the kitchen. This is a 30-minute meal and I’m more of a 5-minute meal girl  But sometimes it’s fun to cook and experiment and see what comes of it. I almost forgot how happy cooking a good meal feels, the therapy of chopping and prepping and plating. The magic that your hands can create. I’ve told you all before that July is my month to CREATE. So here is this recipe I created to share with all of you.

Stuffing: 4 large zuchhinis (round or regular) // 1 tablespoon coconut oil or ghee // 1/2 can of white beans // 2 cloves garlic // 1/4 cup cilantro // 1/4 cup dried cranberries (I used @honestlycranberry since they are unsweetened!) // juice of one lemon

Sauce: 1/2 cashew milk or non-dairy milk // 1/2 tablespoon curry powder // salt and pepper // 1.5 cups cooked millet

Preheat oven to 350 degrees. Trim edges of the zucchini and scoop out seeds. Save the removed pulp and chop and set aside. Place zucchinis onto a baking sheet or a shallow baking pan and place in the oven while you prepare the stuffing.  

To prepare the sauce, heat oil or ghee in a skillet and add the chopped garlic and zucchini pulp. Cook for 2-3 minutes until juices start to release. Add in the cashew milk, curry powder, cranberries and white beans. Stir in for another 2 minutes. Turn off the heat and add lemon juice. Add cooked millet to the pan and stir to combine with the sauce. 

Take the zucchini out of the oven, spoon in the millet stuffing and place back into the oven and bake for 15-20 minutes covered until the zucchini is tender. Divide onto two plates and enjoy! 

Easy Detox Salmon Tacos

These salmon tacos have become one of my favorite dishes to make for my 10-day detox, The Balance Cleanse. I even had two friends who bought my cleanse kick it off by making these tacos for a cleanse party! These tacos (and a few variations) are a part of my cleanse recipe packet but I thought I would share with you so you can join in on the fun too. 


The best thing about these tacos is that they cook up in 10-15 minutes depending on how thick your fish is.  Great option for a quick lunch, or a dinner when you come home from work hangry and want something delicious and healthy.

Detox Salmon Tacos
(Serves 2-3)

-       One packet Siete Foods Tortillas (any flavor, or corn tortillas if not on my cleanse)
-       1 lime
-       2 tbsp. coconut or avocado oil
-       1 avocado
-       1 pound wild or sustainably farmed salmon*
-       Salt + Pepper

* You can also use cod, red snapper or halibut. 
If you are a vegetarian or want to mix it up, use these ingredients instead of fish:
-       1 can garbanzo beans
-       1 head cauliflower
-       1/2 tsp. turmeric
-       1 tsp. cumin
-       1/4 tsp. chili powder
-       1 lime
-       2 tbsp. olive oil or avocado oil

Cole Slaw:
-       1/2 cup dairy free plain, unsweetened yogurt
-       juice of one lemon or lime
-       handful chopped parsley or cilantro (ok to omit if you don't have)
-       1/2 head of green or purple cabbage
-       salt and pepper

Thinly slice cabbage into ribbons and combine in large bowl with remaining ingredients.  Leftovers will keep in an airtight container for 2 days.

For fish: Add a generous amount of salt and pepper to fish of choice.  Cook in a cast iron skillet with 1 tablespoon of avocado or coconut oil with skin on flipping once after 4-6 minutes. If your fish is a thicker piece, finish in the over at 350 degrees for 3-5 minutes until cooked through. Or if you are like me, I like my salmon a little pink in the middle. Squeeze with half of lime when done cooking and use the other half for garnish. 
For veggie: Preheat oven to 400 degrees. Combine chickpeas, chopped cauliflower, spices and a glug of oil in a bowl and stir to combine. Pour onto baking sheet into one layer. Roast 20 minutes and flip/stir halfway through with squeeze of half of lime.  Squeeze other half of lime when done roasting.

Serve with Cole Slaw and sliced avocado on tortillas of choice. Happy eating!!

The salmon I used for this recipe is sustainably farmed. As our population grows and salmon becomes a more popular source of Omega 3's, we can't all possibly eat only wild fish or else we would eventually deplete our resources. Contrary to popular belief, you CAN eat farmed fish that is sustainable, safe and good for you!

Be careful when shopping for salmon that has had "color added."  A lot of health food stores, including Whole Foods, don't always carry naturally farmed fish and often add dyes and colors. 

Here are some resources that have helped me when choosing salmon and other fish:

Cranberry Orange Bliss Balls

I have to admit, it has been a while since I have taken out my food processor and put it to good use. I was in need of a nutrient dense snack while on the balance cleanse that is also low in sugar and high in healthy fats. These Orange Cranberry Bliss balls came to the rescue and came together in 5 minutes. Really, you have no excuse not to make them. 


I have been really into the orange cranberry combo lately, especially because blood oranges have been in season. You have the option to use a regular orange or a blood orange for this reason. I also recently found unsweetened cranberries on Amazon and have been using them in and on everything. Finally, dried cranberries without all the unnecessary added sugars. 

The great thing about these delicious snack balls is that they are free of nuts (except for coconut), so in case you have any allergies you are in luck.  And if not, no matter, these are amazing and you should make them immediately. Here is how you can DO IT.

↠1 cup unsweetened coconut shreds

↠1 tbsp. each of hemp + ground flax seeds

↠3/4 cup each of raw sunflower and pumpkin seeds

↠3/4 cup coconut butter (soft, not hard)

↠1/4 cup coconut oil, melted

↠3 tbsp. unsweetened dried cranberries

↠juice from 1 blood orange (or regular orange)

↠zest from one blood orange (or regular orange)

↠2 tbsp. raw honey

Place all ingredients in your food processor. Process on high until clumps form. Stop and scrape down the sides if needed. Roll into balls. I was able to make one dozen. Note that if the balls crumble when you try and roll them, place in refrigerator for an hour to chill and then roll. ENJOY!!