Bottom line: What you eat is your responsibility.

Bottom line: When eating at restaurants ask what’s in the food and how it is prepared.

Bottom line: Maybe, but many elite athletes would disagree including Joe Namath who said that his performance “shows you don’t need meat to play football.”

Bottom line: Dairy products show up in more foods than you might think so always check your food labels.

Bottom line: Cooking dairy-free can be quick and yummy!

Cooking dairy-free can be as simple as substituting rice milk for cow’s milk in your oatmeal, or cooking vegetable-based meals. I’d like to share two of my favorite recipes. They are quick, easy, and dairy-free. As an added bonus, they are also gluten-free!

Berry Smoothie
¾ Cup Frozen Berries
1 Banana
1 heaping Tbsp peanut butter
1-1/2 Cups Almond milk Vanilla Flavor (add ½ tsp vanilla extract if using original flavor)

Directions:
1. Add all ingredients to blender and blend on high.
2. Add more milk for a thinner shake. Add ice for desired thickness.

Chicken Taco Casserole
3 large boneless, skinless, organic chicken breasts
1 yellow onion, diced
1 bag (24 ounces) pinto beans
2 cans (9 ounces) chopped green chilies
1 Tbsp ground cumin
1 Tbsp garlic salt
5 Cups water
Fritos or Rice

Directions:
1. Place all ingredients in crock-pot.
2. Cook on high heat for 4-5 hours.
3. Shred chicken with fork.
4. Place Fritos on plate and mash. Use brown rice as a healthier option.
5. Place chicken mixture on Fritos and top with your favorite items such as avocado, salsa, cilantro, and lettuce. I add a sprinkle of lime juice.
6. Leftovers can be made into burritos and frozen.