As a lot of you know, I started this blog as a way of encouraging myself to eat healthier. It’s still a process, and I’m by no means perfect, but over time I’ve made a lot of great changes to my diet. One of the biggest permanent changes has been eliminating dairy milk from my diet. At first I thought it would be so hard, and that I’d never get used to the taste of other milks. I started by switching to Almond Milk – which was ok, but I didn’t love it. And honestly, not loving it made it harder to make it a permanent change.
After a few months though, on a whim, I tried Silk Soy Milk. I loved the flavor of soy milk. If you go back into my recipes you’ll ever see the point where I switched from including other non dairy milks, to just soy milk. So why am I such fan? First off, I like the taste. I don’t need to buy flavored varieties to make it palatable. And after a few months now – I’ve even got Joe drinking it. (This alone is fairly shocking.) He adds it to his iced coffee, no complaints, and when we run out, now he replaces it with more soy milk, instead of buying dairy. For me, I’m glad we’ve switched out to soy milk because I find that my body runs a lot more smoothly (to put it nicely!) when I have less (or no) dairy. I know running, and eating well are a big part of healthy living, but so are these small changes – they add up!
Another reason I prefer soy milk is that it I find it easier to cook and bake with. It’s creamier like dairy milk and when I rework my old recipes substituting dairy for soy, they always turn out perfectly. Plus, soy milk is the only non-dairy milk I’ve found that really replicates the consistency of buttermilk when I add lemon juice. Since I do a lot of baking (ok, maybe a little less now that I’m trying to lose weight for the wedding!) I need something that is going to work in my old recipes as well as my new ones. Besides baking, I just add soy milk the way I did dairy – except now as bonus I’m saving even more calories with it (which means more for the occasional bite of chocolate!!!). I add it my granola with a banana for breakfast, and we all know I love my green smoothies, and I just add Silk soy milk to the mix to make it taste a little creamier while still being one of the healthiest breakfasts I can eat!
Lately I’ve been jonesing on a combo of banana, pineapple, strawberries, basil, parsley, spinach, cashews, flax and soy milk as my go-to breakfast now that I’m recommitting to my #100DaysOfFallFit. It’s super refreshing with the basil. I’ve haven’t quite got the proportions down right (more basil, less parsely?), but when I do, I can’t wait to share it with you!
If you want to know more about what smoothies I’m drinking, my workout routines, wedding planning, or just zany Brooklyn adventures, follow me on Facebook, Twitter, Instagram and Pinterest! (And share with me what you are making and doing too!)
This post was sponsored by Silk Soy Milk. Thank you for supporting our sponsors that enable us to continue to grow and improve Lorimer Street Kitchen! As always, all thoughts an opinions are my own.