To mix up the monotony of scrambled eggs (over-easy, oh how I miss thee), we seasoned the pan by first adding leftover seasoned ground turkey from Thursday night’s taco salad.
Scramble eggs as usual, and top with your choice of taco-friendly ingredients. In my case, that was avocado, tomatoes and goat milk yogurt.
Love a good caprese, but mozzarella got you down? Simply layer goat milk yogurt in between each slice of tomato for a creamy (but not overpowering) substitute. Finish with olive oil, fresh basil and salt & pepper to taste.
Smoked salmon is one of my all-time favorite indulgences. Here’s an easy way to enjoy it guilt-free with smashed potatoes and goat milk yogurt.
Steam red potatoes in a microwaveable bowl, covered by a plate, for 5-10 minutes – until potatoes can be pierced with a fork. Then, simply smash potatoes with a fork in the same bowl, and top with sliced lox and goat milk yogurt. Super satisfying and satiating!
We’ve made burritos since college, but fortunately our eating habits have become much healthier since then. So tonight I decided to makeover our old standby as a quinoa burrito bowl, apropos for a more health conscious era.
Brown the ground turkey and season with salt, cumin and chili pepper. Meanwhile, cook the quinoa and prepare veggies as desired. Serve with a dollop of goat milk yogurt; season with salt, and stir to enjoy. Bye bye burrito!
After indulging in some incredible NOLA cuisine, I needed a light Saturday breakfast that would bring me back to reality. Enter spinach. Specifically spinach that was set to expire that day. So I used it up in a healthy breakfast burrito…
Just sautée a batch of fresh, washed spinach in olive oil or butter and season with salt. Crack two eggs and cook on low until set to your preferred doneness; sprinkle with salt. Pour the mixture onto a tortilla and wrap like a burrito. I had mine with goat milk yogurt for dipping.
And in case you were wondering about the aforementioned New Orleans food adventures, here’s a peek:
On my journey to find greener pastures to replace cream cheese, sour cream, yogurt, and triple-cream brie, I’ve only encountered one or two trolls. But rather than resort to bland soy or tofu substitutes, I’ve happily swapped in goat cheese for cream cheese, goat milk yogurt for sour cream, and continued to indulge in addictive gourmet chevre that will dominate any cheese board. Burritos and bagels, rejoice!
For those of you trying to cross that bridge, here’s some of my favorite dairy goat grub:
Once you make the switch – oh, the places you’ll go! Here are my recipes featuring goats milk substitutions.
With that, I’ll leave you with a sleeping baby goat at Surfing Goat Dairy: