dairy-free Archives - Daily Dose of Greens

How to Improve Your Mornings with Overnight Oats

May 16, 2018 by maryrossfowler 2 Comments

I know, I know, overnight oats have been a thing for quite a while now. And yet, I’m just now jumping aboard the overnight oats train because, well, I’m SO TIRED OF OATMEAL. There, I said it. When I do eat it, it’s because I know it’s good for me, not because I legitimately enjoy eating a bowl of warm mush. But I’ve found that I actually look forward to eating my overnight oats because they’re already prepared when I wake up, I try lots of fun flavors, and it’s like eating dessert for breakfast every morning! …

Date Ice Cream with Toasted Almonds (Vegan)

May 13, 2017 by maryrossfowler 5 Comments

In preparation for the warm weather, I decided to dust off my beloved ice cream maker and get to work creating a new ice cream flavor you guys. And I hate to brag, but this Date Ice Cream with Toasted Almonds is fantastic! The dates are naturally sweet and caramelly (now an adjective), and the toasted walnuts, cinnamon, and vanilla impart their own subtle flavors that round out this perfectly creamy dessert. Add some freshly toasted almonds, and you have arrived at dessert heaven! …

Nutritious Orange “Julius”

May 11, 2017 by maryrossfowler Leave a Comment

I typically get my recipe inspiration from all kinds of sources — books, magazines, cooking shows, restaurants, etc. — but my idea for this healthful Orange “Julius” came from a dream I had about drinking the Dairy Queen classic beverage. I haven’t had one in years, but I remember how creamy and refreshing they are. After my dream, I decided I must have an Orange Julius. Of course, the ingredient list for the DQ version is abysmal (egg white solids???), so I set out to create a nutritious version. …

10-Minute Cream of Mushroom Soup

October 6, 2016 by maryrossfowler Leave a Comment

As a mom, I totally understand the need for expedience in the kitchen. I’d love to say my family lives off of homemade casseroles and fancy dishes, but I’m a real human being who, believe it or not, does not live in the kitchen. Regardless, feeding my family well is still a high priority, so getting takeout can’t always be my go-to option. Solution? Quick, nutritious soups that even my toddler will eat! Last week I posted my 10-Minute Roasted Tomato Soup, and this week it’s a 10-Minute Cream of Mushroom Soup. Mmmmmm . . . …

10-Minute Roasted Tomato Soup

September 24, 2016 by maryrossfowler Leave a Comment

Happy fall, everyone!

As I mentioned in my last post, it’s time for me to return to posting soup recipes since the weather will be turning cold soon. And just to ease you into making soup again, I decided to start with a super quick, super easy roasted tomato soup that tastes like it took an hour to make!…

Cucumber Bites with Lemon Dill Ricotta

July 21, 2016 by maryrossfowler Leave a Comment

If you live in the Southeast and aren’t doing any gardening this summer, you’re really missing out! We’ve had afternoon rain showers almost daily, which have kept my vegetable garden quite happy. I planted my garden late this year because we had our garden boxes rebuilt and more organic soil brought in, delaying everything. But for whatever reason, the plants love the new soil and the weeds don’t. I’m so happy! …

Fudgesicles w/ Protein (+ A Product Review!)

June 1, 2015 by maryrossfowler 1 Comment

You know you’ve made it as a food blogger when you’re mailed a product and asked to do a review on your blog!

And I’ll admit, because I believe it’s possible to eat all of the protein you need from eating only plants, I generally don’t endorse protein powders.

BUT . . .

When I received my sample of Nature’s Food Organic Protein, I was impressed by its ingredient list and the fact that it’s 100% vegan, gluten-free, soy-free, and lactose-free. It’s also free of preservatives, cholesterol, and artificial flavors and sweeteners. The main reason I like this product, however, is the fact that it contains Bacillus coagulans, which is a beneficial probiotic (good bacteria). Probiotics help boost your immune system and aid in digestion by improving gut health, and should be part of everyone’s diet! …

Three-Bean Salad

May 21, 2015 by maryrossfowler 1 Comment

It’s unofficially summer, which means it’s time to give the soup bowls a little break and get excited about cold salads again! One summer picnic and potluck staple is the three-bean salad, which seems to have been forgotten by my generation.

Well it’s time to bring it back! Try this super easy three-bean salad recipe, and you’ll wonder why you don’t keep simple hearty salads like this one in your fridge at all times! …

Red Bean Ice Cream (Vegan)

May 20, 2015 by maryrossfowler 2 Comments

I’m continuing my Asian-inspired ice cream flavors this week with this red bean ice cream made with sweet red bean paste! Last week I posted a black sesame ice cream, which you absolutely must try!

Red bean paste (known as anko) is a common filling to mochi, dumplings, cookies, and other Chinese and Japanese desserts. At first the idea of beans in my desserts made me cringe, but after I tasted that sweet red paste, my mind was filled with new dessert recipe ideas!

But first, ice cream . . . 🙂 …

Asparagus Fries With Sweet Mustard

April 16, 2015 by maryrossfowler Leave a Comment

I’ll admit, I like asparagus, but I don’t love it. For me, it really depends on how it’s cooked.

I had a bunch of asparagus in the fridge, so I decided to dredge each spear in my super-nutritious flax batter and bake them. What resulted was a delicious appetizer or side dish that I believe even kids would love! I call them asparagus fries, even though they’re not technically fried. I dipped them in a store-bought maple champagne mustard, but any honey mustard would do. …

Piñata Peppers With Vegan Queso

April 12, 2015 by maryrossfowler Leave a Comment

If you keep up with my blog, you know that I love Mexican flavors — cilantro, cumin, lime, etc. If I had to choose one type of cuisine to eat for the rest of my life, it would be Mexican. And fortunately, it’s very easy to turn Mexican ingredients into a plant-based, super-nutritious meal!

I call this dish “Piñata Peppers” because the peppers are stuffed with all kinds of colorful ingredients — rainbow quinoa, black beans, corn, fire-roasted tomatoes, jalapeño peppers, and fresh cilantro. I top them off with my vegan queso, which adds a creamy element and makes them even more special. …

Peanut Butter Brussels Sprouts w/ Lemon and Raisins

April 8, 2015 by maryrossfowler Leave a Comment

I know what you’re thinking: peanut butter and Brussels sprouts??? Weird…

But please trust me on this one. Give this quick recipe a try, then thank me later. All you need is about ten minutes and six ingredients, and you have an amazing side dish that your kids may even love! …

How to Improve Your Mornings with Overnight Oats

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Date Ice Cream with Toasted Almonds (Vegan)

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Nutritious Orange “Julius”

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10-Minute Cream of Mushroom Soup

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10-Minute Roasted Tomato Soup

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Cucumber Bites with Lemon Dill Ricotta

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Fudgesicles w/ Protein (+ A Product Review!)

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Three-Bean Salad

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Red Bean Ice Cream (Vegan)

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Asparagus Fries With Sweet Mustard

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Piñata Peppers With Vegan Queso

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Peanut Butter Brussels Sprouts w/ Lemon and Raisins

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