After Nate was born, something funky happened and my body stopped tolerating dairy. I can’t say I’m thrilled with it. I kept trying to eat it, hoping that something would change. I really didn’t want to add one more thing to my ‘can’t eat’ list.
But, my best efforts failed and at least for today I can’t eat dairy.
I feel better. So. Much. Better. No stomach pain. No digestive distress. But, gosh I miss my yogurt and cottage cheese.
My favorite little guy is dairy-free too.
So often, at holiday get-togethers there are lots of dairy-full appetizers. At least in my family. Everything is sour cream, cream cheese, or cheese based. And it’s good. Oh, gosh it’s good. But I can’t eat it. And Nate can’t eat it either.
As a mom I have an intense drive to make sure Nate is always included in the meal. And if it just so happens that the food I make is healthy too it’s all the better.
Nate covered in hummus.
Nate is his momma’s son. At least when it comes to food. He’ll eat fruit and veggies all day long. Give him a choice between beans and raisins and Nate chooses the beans. He loves hummus. He loves blackberries. And he loves this pesto, too.
What are some of the new foods you’ve brought into your family since your diet changed?
A nutritious dairy-free, nut-free pesto perfect for spreading and dipping. Adapted from The Moosewood Restaurant Cooking for Health.
- 1/2 cup sun-dried tomatoes
- 1/2 cup raw pepitas (shelled pumpkin seeds)
- 2 cloves garlic, grated on a microplane
- 1/2 - 3/4 cup extra virgin olive oil, divided
- 2 cups fresh basil leaves, packed
- 1/2 cup fresh tomatoes, chopped
- 2 - 3 teaspoons nutritional yeast
- Cover the sun-dried tomatoes with filtered water and microwave until the water boils. Let sit for 5 minutes then drain.
- Add the sun-dried tomatoes, pepitas, garlic, 1/2 cup of olive oil, basil, fresh tomatoes, and nutritional yeast to the work bowl of a food processor fitted with a steel blade. Begin to process, adding more oil as needed to achieve a smooth pesto.
- Serve with fresh vegetables, rolled in tortillas, as a sandwich spread, or toss with pasta.
- Refrigerate leftovers.