dairy free lasagna

“I like to make lasagna for my husband around this time of year. My grandma used to make Lasagna on Christmas Day, and this recipe is the closest to what I make (As I don’t follow a recipe) I do use eggs in the meat…much better consistency and there’s no allergens there.”

Amanda, Esthetician / View Recipe

Lauren’s Signature diP

INGREDIENTS:
1lb Velveeta Cheese
1qt mayonnaise
1 bunch green onions chopped
2 cans crab

INSTRUCTIONS:
Melt the Velveeta In chunks in the microwave, stir in mayo in small batches and continue heating around 30 seconds at a time, stirring between until its smooth, mix in crab and onions and let sit overnight. Serve warm (I keep mine in a small crockpot) with sourdough bread cubes or vegetables.

Lauren, Signature Stylist 

twice baked butternut squash

“I add sautéed bell pepper and zucchini with the shallots, and do goat cheese instead of gorgonzola.”

Lindsey, Executive Stylist / View Recipe

Mushroomy Green Bean Casserole

INGREDIENTS: 
1 bag (12 oz) of fresh green beans
1 can (10.5 oz) condensed cream mushroom soup
6 oz can French’s Fried Onions (or similar)
Enough chicken broth to cover the green beans
8 oz fresh mushrooms, sliced
½ Onion, chopped (to taste)
Garlic, minced (to taste, maybe 3 cloves)
5 oz Half & half
Butter
Salt
Pepper

Preheat oven to 350 degrees F. Boil green beans till al dente in chicken broth. Saute sliced mushrooms and chopped onion in butter with salt pepper and minced garlic. Add a can of condensed cream mushroom soup. Fill empty can about halfway with half & half; Whisk into mushroom mixture. Add drained green beans and stir to coat with the sauce. Add half a can of French’s Fried Onions to the mixture and stir. Bake Covered in a buttered casserole dish for 30 minutes, until bubbly. Uncover dish and top with the rest of French’s Fried Onions and bake uncovered for 10 minutes.

Jennifer, Nail Technician 

Zucchini Bread

INGREDIENTS: 
1/3 cup unsweetened, unflavored plant milk , such as almond, soy, cashew or rice
1 avocado , halved, seeded , peeled, and mashed.
1 tbsp. Flaxseed meal
1/2 cup pure cane sugar or date sugar (I used Monk sugar )
2 tsp. Pure vanilla
1 tsp. Lemon zest
1 1/2 cups spelt flour
1/2 tsp regular or sodium free baking powder
1/2 tsp. Baking soda
1/2 tsp. Sea Salt
1 1/2 tsp. Ground cinnamon
1/4 tsp. Ground Allspice
1 cup shredded zucchini *
1/3 cup chopped walnuts (optional )

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
   Line an 8×4 inch non stick or silicone loaf pan with parchment paper. In a large bowl stir together the first four ingredients (through sugar)Beat with a mixer on medium until smooth and creamy. Beat in vanilla and lemon zest. Add the next six ingredients (through allspice); beat until well combined. Fold in zucchini, and if desired, walnuts.
2. Pour batter into the prepared loaf pan. Bake 60 to 70 minutes or u Tim top is very firm to the touch and sides are pulling away from pan. Cool in pan on a wire rack 30 minutes. Use parchment to lift bread from pan to wire rack. Let bread cool completely before slicing.

*Tip, Use the large holes of a box grater to get perfectly grated zucchini. Also I added Lilly’s dark chocolate chips to mine too! 

Reece, Changes Stylist / Recipe from Forks Over Knives : The Cookbook