As those of you who regularly follow this blog know, I've been experimenting with recipes that have multiple allergy restrictions--primarily those recipes that are dairy-free, gluten-free, and soy-free. While this may sound like a difficult task, for someone who has been diet-restricted for well over a decade now it hasn't been all that hard, at least in daily eating. Of course, I've had to change what I eat--more rice and quinoa than wheat, more legumes and other proteins other than soy products--but really, the only challenges I've encountered have come up with things like bakery items and one of the fussiest gluten-free creations: pancakes.

I've made other dairy-free gluten-free pancake recipes in the past, but this weekend, I wanted to experiment with some different flours and add a dairy-free buttermilk twist to my flapjacks, so I came up with these Dairy-Free Gluten-Free Buttermilk Pancakes. Prepared with brown rice flour, tapioca flour, and dairy-free "buttermilk" (I made mine with part coconut milk and part almond milk), they were a tasty success and suitable for people allergic to gluten, wheat, soy, and dairy.

Photo © 2012 Ashley Skabar, licensed to About.com, Inc.

Another decent Project: Food Budget report this week! My household was under budget at 112.25 for our week's food-spending, which consisted primarily of whole grains, lean proteins, and veggies, with a few tasty treats here and there. The most expensive staple of the week is usually the most expensive staple I buy: quinoa. But I keep buying it, so I obviously like it. (And by the way, has anyone else discovered how amazing Quinoa Pasta is?)

This Breakfast Quinoa has become one of my favorite healthy morning dishes over the past couple of years and one my favorite ways to enjoy the seed. Prepared with dairy-free almond milk or soy milk (I opted or almond milk this week), some slices of fresh banana, and coconut, it's an nice alternative to oatmeal or granola, and I always feel great after I eat it. To change it up, I sometimes add fresh berries, apple slices, and sometimes even a tablespoon or so of peanut butter. For the sake of food-budgeting, plain oats would obviously be the cheaper option. But quinoa, almond milk, a touch of agave, banana, shredded coconut, and a few nuts is just so good together.

Here are a few other things we enjoyed this week:

There are some really great foodies participating in the challenge, so for more budget-friendly tips, check out their efforts:

Photo © 2010 Ashley Skabar, licensed to About.com, Inc.

The point where many homecooks start to eat unhealthy is usually not anticipated; it just happens. You've been there: you've just had the longest DAY ever at work or school, your three kids suddenly seem like thirty, or somehow every red light had your name on it except the one that should have (should have) stopped that other car from slamming into you. Whatever the case, you're hungry and dinner is no where in sight. This is when the unhealthy, uber-processed stuff comes out from the back of the cabinet.

This is why I like coming up with recipes like this Vegan Creamy Pasta with Broccoli; it takes hardly any effort or time to prepare, it's healthy, and it's tasty. After a busy, long day this week, my husband and I came into the house and realized that we were starving and had nothing--NOTHING--that was ready or to eat or easy to heat up. (We really should have gone shopping that day, but obviously, we were already overbooked!) But I moved to the stove, turned on a pot of water to boil, and twenty minutes later, we had dinner. Not bad for being a healthy, tasty meal, right?

Photo © 2012 Ashley Skabar, licensed to About.com, Inc.

Happy Mother's Day, everyone! In celebration of dairy-free mamas everywhere, I thought I'd share 10 ways to cook what for many is a Mother's Day brunch essential: eggs.

I often wonder who it was that first decided to eat an egg, as well as how they prepared it, if they prepared it at all. I wonder this because an egg doesn't exactly look like something that's edible, or at least not like something that's appetizing (sure, I've seen snakes eat eggs, but they're snakes). Hard on the outside, runny on the inside- who'd know that that shell is filled with all kinds of vitamins, amino acids, and proteins, or that that runny goop can be prepared in such a variety of ways to produce such sumptuous savory results? Well, I, for one, am grateful to whoever it was that boldy went where humans in just about every culture would eventually follow. That's right, eggs are not dairy.

In many cultures like mine, however, it seems that eggs and dairy go together in most dishes (whether this developed because the chicken coop is so close to the dairy or simply because many cultures seem to use butter in everything is anyone's guess), so in honor of dairy-free Mother's Day brunch, I thought I'd share this article on 10 Ways to Cook Eggs without dairy! From baked to scrambled, you'll find a way to prepare the tasty protein that the whole family will love.

And, of course, if you're celebrating and dairy-free and egg-free brunch today, be sure to browse through this collection of Vegan Mother's Day Recipes and this one of Vegan Brunch Recipes! Have a great day, everyone!

Photo © 2011 Ashley Skabar, licensed to About.com, Inc.