Basic Dairy Free and Egg Free Breakfast Ideas


These recipes will not knock your socks off due to creativity. They will probably not be shared all over Facebook. But, they are yummy, dairy free, egg free, and very budget friendly. That means these recipes are PERFECT for us.

Oatmeal: Told ya. Not creative. But healthy and safe. I buy a huge container of quick oats for around $2. Use a microwave safe bowl. Scoop 1/4 c of quick oats in the bowl and add 1/2 c almond milk (or any non-dairy milk or water). Microwave for approximately 90 seconds. Mix well and add desired toppings. I use a little bit of brown sugar and toss in frozen blueberries for SG’s oatmeal. For myself I only use brown sugar. The Huzz doubles this recipe and prefers to use water instead of almond milk. This is SO much cheaper than buying the pre-flavored packets at the store. And it’s just as quick to make! I use the Target brand because it’s cheaper and SG is fine eating it. Note: The basic recipe of how to microwave this recipe is on the back on the container. The recipe I used comes from that but the add on ideas are mine. I do omit the salt.

Cream of Wheat: Yummy, creamy, hot and sweet! My sweet Mom makes this with evaporated milk and it’s DELISH! However, canned food and anything dairy is outlawed in our house. I follow the basic directions on the back of the box, but use almond milk (not water!), omit the salt, and add sugar. I use a little more than 1/4 c sugar for the 4 servings recipe. I add the sugar when I add the milk and when it boils, whisk in the cream of wheat. The key is to whisk and stir the entire two and a half minutes once the cream of wheat is added. I hate lumps in my cream of wheat. I know the sugar isn’t that healthy, but it’s soooo good!

Pancakes: I’ve tried several different homemade pancake mixes. Some were good, some were blah. Then I found this recipe from Once a Month Mom. We LOVE it! The best part is, the recipe makes a giant batch of dry mix, which means I just have to add the wet ingredients when I want to make pancakes. So convenient! Click to here to see the recipe from Once a Month Mom. I adapted the recipe to make it dairy and egg free. Here are the changes I made:

  • Use non-dairy milk instead of cow’s milk
  • Use safe margarine or vegan buttery sticks instead of butter
  • Use one cup of pre-packaged natural applesauce for the egg

image These pancakes taste “normal” to us. You can always mix in a few safe chocolate chips or frozen blueberries to spice it up a bit. These freeze beautifully. We always have leftover pancakes, which is awesome for those mornings when I’m exhausted and need an easy breakfast for SG.

I also shared links to two great vegan recipes in my “Vacationing with Food Allergies” post. Click here to read it and find the links to blueberry muffins and banana bread. They are delicious and also freeze well.

Mealtimes with special diets can be challenging, but over time, it does get easier. Do you have any yummy dairy free and egg free breakfast ideas to share? Please do!

A Good Reminder


Lately I’ve been camping out, so to speak, in the book of Psalms. I’ve gone through and read all the verses I underlined in the past. I have settled on Psalms 147 & 148 lately. Psalm 147 has really been a balm to my soul and a reminder that God is indeed who He says He is. That He is mighty and good. I’m going to share a bit of Psalm 147 and the view I stare at everyday as I read it. They fit well together.

Praise the LORD.
How good it is to sing praises to our God,
how pleasant and fitting to praise him!

The LORD builds up Jerusalem;
he gathers the exiles of Israel.
He heals the brokenhearted
and binds up their wounds.

He determines the numbers of the stars
and calls them each by name.
Great is our Lord and mighty in power;
his understanding has no limit.

The LORD sustains the humble
but casts the wicked to the ground.

Sing to the LORD with thanksgiving;
make music to our God on the harp.
He covers the sky with clouds;
he supplies the earth with rain
and makes grass grow on the hills.
He provides food for the cattle
and for the young ravens when they call.

His pleasure is not in the strength of the horse,
nor his delight in the legs of a man;
the LORD delights in those who fear him,
who put their hope in his unfailing love.

Psalm 147:1-11 (NIV)
(Italics and bold were added by me.)


These verses have been a good reminder that God is in control. He made the stars and calls them by name! He hears the call of the young ravens and provides for them. Isn’t that amazing? I just love it. Our almighty God tending to His creation. He made you and He made me. I need to continue to rest in Him and trust in Him.

I’ve also been reminded to praise the LORD more. Really. I have so many things to be thankful for. And if I had nothing else, Jesus alone is praiseworthy. There’s a song at church we sing (I have no idea of the author) but part of it is “To You alone belongs the highest praise!”

My hope is in The Lord, friend, and I wouldn’t have it any other way.

Sopa de Arroz con Pollo (Chicken & Rice Soup)


This is not your typical chicken and rice soup recipe. This soup is an ode to my Puerto Rican heritage. We make a delicious arroz con pollo (chicken and rice) and I used the leftovers once to make a soup. We LOVED it. The problem was, I didn’t want to have to make arroz con pollo every time I wanted this soup. I decided to try my hand at re-creating the taste of arroz con pollo in soup.

The key to this recipe is the sofrito. Click here to read how to make it. It’s really easy and only requires a blender or food processor.

Here’s what I call “Mami’s Special Sopita.”

48 oz chicken broth
14 oz Hunts tomato sauce
3 cubes of sofrito
2 tsp minced garlic (I use jarred)
Generous sprinkle of Adobo seasoning (found in spanish food aisle)
Olives (as little or as many as you like)
Approximately 2 Tbs olive juice

2 c of cooked rice
Cooked and cut up chicken (I generally use 1-2 chicken breasts or leftover garlic chicken. It really doesn’t matter how much chicken you use. Use what you have!)

1. Cook the rice. I use a rice cooker.
2. Use a large pot. Put the first seven ingredients in the pot. Bring to a boil and then simmer while the rice cooks.
3. When the rice is ready, add the rice and chicken. Simmer until the chicken is heated through.

Note: The longer the rice simmers, the thicker the soup will become. Eat it right away if you like a thinner soup or let simmer a while longer if you want a thicker soup. Also, If you don’t have rice, try adding noodles instead of the rice. Allow enough time for the noodles to cook in the broth. I tried this last week and it was equally delicious!

This has become a family favorite and I make it when I have leftover chicken. It also freezes well. I took this soup with us on vacation and added a little chicken broth to the frozen hunk and it worked beautifully.

Do you have any favorite soup recipes to share?