A couple of months ago I began working with Lactaid and I’m so glad I did because we’ve officially figured out Kendall’s tummy problems. I thought I knew that milk was the culprit but now that we’ve been 100% using Lactaid we know for sure.
A main issue is Kendall loves milk and my family loves pasta. With pasta comes creamy yummy sauces but that usually means I need to add milk. In the past I tried cooking with Soy but it never really reacted to the heat and cooking like regular milk so I wasn’t sure how Lactaid would be in our favorite dishes. So since May I’ve been adding Lactaid to any dish that calls for milk (and didn’t tell my husband) and I am happy to report that every dish came out just as yummy.
Now a few weeks ago I discovered a new recipe thanks to The Today Show and celebrity chef Melissa d’Arabian. Melissa has partnered with Lactaid to show that you can cook with Lactaid and create family loving meals just the same as regular milk would give you.
I made her Chicken with lactose-free mushroom sauce a few nights ago and it was truly to die for! You can find a whole list of recipe ideas at recipes.lactaid.com!
See how easy it is to use Lactaid? Delicious and lactose-free!
I showed you this recipe in May but for those who didn’t see it; I give to you my Lactose-Free Baked French Toast With Orange Syrup!
- Nonstick cooking spray
- 2 eggs, slightly beaten
- 1 cup LACTAID® Reduced Fat Milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- 8 (1/2-inch-thick) slices French bread
- 1/4 teaspoon finely shredded orange peel
- 1/2 cup orange juice
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 1/8 teaspoon ground cinnamon
- Sifted powdered sugar (optional)
- Heat oven to 450 degrees F.
- Coat a large baking sheet with cooking spray. In a pie plate combine eggs, LACTAID® Reduced Fat Milk, vanilla, and 1/8 teaspoon ground cinnamon. Soak bread slices in egg mixture for about 1 minute per side. Place on prepared baking sheet.
- Bake in a 450 degree F oven about 6 minutes or until bread is lightly browned. Turn bread over and bake 5 to 8 minutes more or until slightly puffed.
- For orange syrup, stir together orange peel, orange juice, honey, cornstarch, and 1/8 teaspoon cinnamon. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat.
- Sift powdered sugar over toast, if desired. Serve with warm orange syrup.
If you’re thinking of substituting Lactaid in your next “milk-based” recipe, here are a few tips from Melissa:
•Most recipes can swap Lactaid for regular milk cup for cup. Most people will not notice the slightly sweeter taste of the Lactaid milk.
•When substituting Lactaid for cream in recipes, work in a teaspoon of corn starch.
•Substitute lactose-free milk for buttermilk by adding vinegar
If you have a favorite recipe please comment below and let me know.
Disclosure: This conversation is made possible through The Motherhood blogger network in partnership with Lactaid. I received compensation for my time, not my opinions. As always, all thoughts and opinions remain my own unless noted otherwise.