Here are some dairy free recipes you can make at home:

Breakfast

    Eggs in avocado

    Ingredients:

    • 1 avocado
    • 2 eggs

    Method:

    1. Slice an avocado in half and remove the stone. Place half of the avocado in a dish where it doesn’t wobble
    2. Crack an egg into the avocado hole
    3. Place in a 200-degree oven for 15 minutes until it’s set

    Nut butter and banana toast

    Ingredients:

    • 2 seeded or granary bread
    • 1 tbsp almond/cashew nut butter
    • 1 banana

    Method:

    1. Toast bread
    2. Spread toast with nut butter and add sliced banana on top

    Lunch

    Spicy chicken avocado wraps

    Chicken and avocado wraps - Dairy free recipes

    Ingredients:

    • 1 cooked chicken breast sliced / pre-packed sliced chicken 
    • ½ lime squeezed
    • ½ tsp chilli powder
    • 1 tbsp olive oil
    • 1 avocado
    • 2 wholemeal wraps
    • ½ sliced red pepper

    Method:

    1. Heat a saucepan and add chicken, lime, chilli powder, olive oil
    2. Slice avocado and red pepper thinly and add to wrap then adding chicken. Roll and cut in half

    Carrot and butternut squash curry soup

    Ingredients:

    • 1 butternut squash peeled and diced
    • 200g carrots
    • 100g lentils
    • 200ml coconut milk
    • 500ml vegetable stock
    • 1 tbsp curry powder

    Method:

    1. Add all ingredients into a saucepan and simmer for 15 - 20 minutes until vegetables are cooked
    2. Blitz ingredients in a food processor until smooth

    Dinner

    One pot Mexican stew

    Ingredients:

    • ½ red onion
    • 1 garlic cloves crushed
    •  200g tin chopped tomatoes
    • 2 chicken breasts
    • 1 tsp chipotle paste
    • Brown basmati rice/corn tortillas to serve

    Method:

    1. Add all ingredients to one pot and simmer for 20 minutes until chicken is cooked
    2. Shred chicken once cooked and serve with rice or tortillas

    Shepherdess pie

    Ingredients:

    • 300g Maris Piper potatoes
    • 300g sweet potatoes
    • 1 carrot
    • ½ onion
    • 1 stick celery
    • 150g mushrooms
    • 1tbsp balsamic vinegar
    • 50ml vegetable stock
    • 200g tin lentils
    • 200g tin chickpeas
    • 15g breadcrumbs
    • ½ lemon

    Method:

    1. Preheat oven to 200 degrees
    2. Peel and chop both types of potatoes and simmer for 15 minutes until cooked. Drain and mash
    3. To a saucepan add carrot, onion, celery, mushrooms, vinegar, stock, lentils, chickpeas and simmer for 15 - 20 minutes until cooked
    4. Transfer to an oven dish and add mashed potato to top followed by breadcrumbs
    5. Place in oven for 10 minutes until the top is golden

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