Approximately five years ago, when I founded Go Dairy Free, the blogging world had yet to take off. But I quickly discovered one comrad out in the field, Sarah of No Whey, Mama. It was hard not to fall in love with her mom-friendly (aka, quick and easy) and kid-friendly (aka, really yummy) recipes, but beyond the food, she quickly evolved into a very good, dairy-free friend. Sarah has since served as a recipe tester and editor for the book, Go Dairy Free, and is a regular reviewer and editor for this website. But I just realized the other day, I haven't featured any of her wonderful recipes in quite some time.

Well past due for a No Whey, Mama feature, I thought two of her fantastic, oat-based, dessert recipes would surely be well received. Not to mention, warm apple crisp and hearty oatmeal cookies seem quite seasonal, don't you think? Enjoy ...

Since my last Dutch Baby venture was such a dee-licious success, I set out to create a savory version the other day. But, I couldn't stop with that one challenge alone. Oh no, silly me decided to go for the gusto and make it grain-free too! Luckily it worked out okay, but I used ground almonds, and was surprised at how bready the first trial turned out. It was good, but somehow the texture didn't really go with the flavor. So in round two, I switched to cashews, using half the amount, and a star was born!

However, this new concoction wasn't really a Dutch Baby anymore. Determined to find a name, I went online to read about the various types of egg dishes (yes, I do waste too much time on completely useless activities once in a while). The most comparable dish I could find was a quiche, but since this recipe contains no cheese, cream, or dairy of any kind, it seemed like a bit of a stretch. I mean, a healthy quiche?

I have never really had a quiche, so I turned to my husband for his taste-testing expertise. He said, "It's kind of like a quiche, but different. It's good though!" And thus, the Smoked Salmon Crustless (Sort of) Quiche was born ... View the Recipe on One Frugal Foodie.

My husband and I are smoothie fanatics. It is a delicious and dare I say indulgent way to inject healthy fruits, vegetables, and a dose of protein into your diet. So when Kristin O'Connor of Nourish This sent in her "Wild Smoothie" to share on Go Dairy Free, I jumped at the recipe.

Kristin said, "With berries, spinach, protein powder and flaxseed, the Wild Smoothie has important nutrients that growing bodies need. It's a great recipe to get kids involved with, and it's tasty!" She isn't kidding either. Kristin shows us just how kid-friendly this recipe is in a demo video on Healthy Child. So read on for the recipe, and head over to Healthy Child for her helpful how-to video ...

I wasn’t sure about featuring an ice cream recipe as we are heading into fall, especially since I still want to tinker with this one a bit, and I had already packed my ice cream scoop (no photo-worthy mounds of ice cream), but the response I received on my blog was an overwhelming, "it's never too late for ice cream!"

This Uber-Rich Peanut Butter Ice Cream is of course dairy-free, but it is also egg-free, vegan, soy-free, gluten-free, and as I made it, free from refined sugars. Not to mention, the entire recipe cost less than $2 to make! Quite a bargain compared to those new coconut milk-based pints at Whole Foods for up to $7 a pop.

The PB chunks are a version of the Peanut Butter “Chips” from my book, Go Dairy Free: The Guide and Cookbook. The “Chips” are fairly firm and would probably be teeth-breakers in ice cream, so I softened them a bit to still be relatively firm yet forgiving in the ice cream. View the full recipe on One Frugal Foodie.

Perhaps you missed the news about Gluten-Free Deliciously, a new gluten-free/wheat-free cookbook that offers many dairy-free and egg-free options, or maybe you were just waiting for a little sample of what's inside? For the latter, I am here to oblige ... or should I say the author, Jennifer Cinquepalmi, was more than happy to provide a teaser recipe. She promptly submitted this dairy-free sample (and photo) from the cookie department of Gluten-Free Deliciously, with the following recipe notes:

"This recipe boasts of having no butter, shortening, or margarine, making it a tasty treat without the fat of most cookies. It is also egg-free and gluten-free.  Be sure to measure the ingredients accurately."

Two weeks ago, I was in the kitchen, experimenting yet again. I have been in constant pursuit of the perfect Thai Lettuce Wraps. It was my fifth round of attempts (yes, I said fifth). All prior recipes were okay, but not quite there, so I decided to go with a different inspiration, one with a tomato-y base.  I used a recipe as my general guide, and all seemed to be going well, until I added the coconut milk. Way, way too much. The seasonings were so diluted in the sauce that I knew the remaining chunks of veggies and meat wouldn't be flavorful enough on their own.

I was about to give in, serve them in the lettuce wraps, and chalk it up as another mediocre attempt when something compelled me to just give the sauce a little taste to see if it was worth salvaging in some other way. IT WAS DELICIOUS. I seriously impressed myself. Not wanting to waste a drop, I added more light coconut milk and served it up as a chunky soup / stew. We licked our bowls clean within mere minutes. Needless to say, I have already made this Creamy Thai Tomato Soup again, and again. You can view the full recipe (with vegan option) on One Frugal Foodie.