**Disclosure- I was sponsored by LACTAID for this post & future posts. All opinions & thoughts are my own.
As I have told you before- I have incorporated LACTAID into many of my recipes lately after I was able to sit in on a LACTAID Briefing Session with dietitian Michelle Harrington, Cooper Munroe of The Motherhood & celebrity chef Melissa d’Arabian back in May. Some of you may have seen Melissa d’Arabian Wednesday on the TODAY Show talking about cooking lactose-free dinner options with LACTAID. You can watch the video of that segment below.
Cooking with LACTAID has been just as easy as when I was previously cooking with milk. One just substitutes for the other & there really isn’t any change in flavor. So I decided to share with you a recipe that I have been making quite often in my quest to stop buying pre-packaged breakfast foods for the kids. This means that every couple days I bake something & a lot of the time it’s muffins or a breakfast cake/bread of some sort. One of the kid’s favorites are these
They taste like an oatmeal raisin cookie- but so much healthier.
Adding LACTAID to them has made it so everyone in the house can enjoy them too.
Check out Melissa d’Arabian on The TODAY Show Wednesday!
Melissa shared a recipe for Chicken with lactose-free Creamy Mushroom Sauce. Watch HERE.
You can also view/print my other LACTAID recipe for – Ban-Apple Muffins
Melissa d’ Arabian
LACTAID Brand Spokesperson – Mom of four girls, Author of NY Times best selling cookbook, Ten Dollar Dinners, Celebrity Chef & Television Host, Was on live segments on the TODAY Show with Kathie Lee & Hoda
Michelle Harrington , R.D.
LACTAID® Regulatory and Nutritional Affairs Manager, Pediatric Dietitian at Children’s Hospital in Philadelphia