Our Story

When I moved out on my own after college, I began trying lots of new recipes. I thought I was a decent cook and had visions of happily preparing a plethora of delicious meals for my family some day in the future. I wasn't a gourmet cook by any means, but I thought that most of the meals I made were pretty good.

And then I met Shawn. He's what you might call a "meat and potatoes" kind of guy. As long as that meat doesn't have anything on it. And as long as those potatoes don't have anything on them. Hmmm... some of these recipes might need to be adapted, but I still think this will work. And, besides, once he tries them, he might find new things he likes, right?

And then, one winter about three years ago, we discovered that Shawn was lactose intolerant. Not just the take a Lactaid pill and everything will be okay kind of lactose intolerant, but REALLY lactose intolerant. He will react to a drop of milk in just about anything.

So, I had to rethink the way I cook. Not only was I accounting for his picky eating, I now had to read every label at the grocery store for things that have milk in them. Did you know that some barbeque sauce has milk in it? Yes... EVERY label.

My hope is that I can help others out there that might be facing the same issue: the need to make dairy-free meals that even picky eaters will eat. I'll post recipes I make so you can try them for yourself. You'll find that I often make two of something- one for me, and one for him. There are some things that I don't mind (substituting soy milk in a recipe), and some things that I do mind (me giving up cheese). So, to me, it's worth making two pans of something so that I can eat it the way I like, and Shawn can eat it without any issues.

I'd love to hear your feedback, your comments, and your questions. I'll do my best to share what's worked for us.