A few months ago, I discovered I had some serious auto-immune issues. It was recommended that I get rid of grains, dairy, legumes and sugar from my diet to help heal my immune system. Say what?! I am a HUGE food person so this news pretty much rocked my world. It’s been a major process eliminating these foods from my diet, but it’s coming. While I’m still grieving my precious baked goods and starchy carbs, there are some great alternatives for me out there. I’ve never consumed so many vegetables in my life and I’ve come to LOVE almond milk. It has make getting rid of dairy pretty painless.
And Merry Christmas to me, Silk has come out with Almond Nog this year! It’s absolutely incredible and I love it. It’s better than the real thing! While I’m not supposed to eat a ton of sugar, I decided for Christmas this year that I am going to make paleo gingerbread cupcakes with dairy-free eggnog frosting for a little holiday splurge! The cupcake recipe is still in the works, but I’ve completely nailed the frosting recipe. While sugary, it is completely dairy-free and perfect for the holidays. It’s a great alternative for those with food allergies or sensitivities. Heavens, it’s worth making allergies or not.
And for more Dairy-Free Recipes, check out the Silk Holiday Recipe site.
Do you have food sensitivities? What are your favorite holiday recipes?
- 4 Cups Powdered Sugar
- 3 Tablespoon Silk Almond Nog
- 1 Tablespoon Clarified Butter
- 2 Teaspoon Pumpkin Pie Spice
- Mix powdered sugar, Silk Almond Nog, Clarified Butter and Pumpkin Pie Spice in your Kitchen Aid mixture until ingredients form a frosting consistency. For thinner frosting add another Tablespoon of Silk Almond Nog.
This is a sponsored conversation written by me on behalf of Silk . The opinions and text are all mine.