Category Archives: Dairy-free

Link Up: All Things Pumpkin

If you’re a natural foodie and pumpkin lover, this is the hot spot for pumpkin recipes!

Soups & Entrees

Creamy Paleo Bacon Pumpkin Soup by Fed and Fit

Soup Is Medicine: 7 Spice Pumpkin Turkey Soup

Thai Curry Chicken Meatballs by One Lovely Life (Gluten-free, Dairy-free, Whole 30, Paleo)

Paleo Pumpkin Sausage Soup (AIP) by Beyond the Bite 4 Life

Meaty Rice-Stuffed Pumpkins by Paleo OMG

Pumpkin Cream Chicken Casserole by PaleoOMG

Pumpkin Cashew Coconut Curry over Coconut Rice by PaleoOMG


No Bake Pumpkin Tarts (Vegan, Paleo) by The Detoxinista

Pumpkin Cheesecake Recipe by Deliciously Organic

Mini Cinnamon Doughnuts by Raia’s Recipes

Pumpkin Delights Cookies by Paleo Parents

Pumpkin Cookies by Whole New Mom

Pumpkin Pie Shake by Deliciously Organic

Dairy-free Pumpkin Cheesecake Cups by Primally Inspired

Pumpkin Fudge (Dairy-free) by The Coconut Mama

Easy Pumpkin Custard or Crustless Pumpkin Pie by Balanced Bites

Pumpkin Spice Cookie Cutter Cookies by Multiply Delicious

Paleo Pumpkin Bread by Elana’s Pantry

Pumpkin Mousse (Paleo, AIP)


Paleo Pumpkin Spice Coffee Creamer (Dairy-free) by Predominately Paleo


Cauliflower Fried Rice with Sausage (Low Carb, Gluten-free, Dairy-free, with Egg-free and Grain-free options)

When I made this Cauliflower Fried Rice with Sausage, my husband said it was his favorite “replacement” meal to date.  My husband is a huge fan of authentic Asian cuisine, so that makes this dish a hit in our book!

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  • ground pork sausage (plain)
  • 1 large head cauliflower
  • red pepper
  • 1-10 oz package organic mixed veggies – including peas, carrots, green beans, corn (eliminate corn for grain-free option)
  • 3 eggs, preferably from pastured hens (leave out for egg-free option)
  • sesame oil or coconut oil
  • rice wine vinegar, to taste
  • salt, to taste
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ginger
  • 1 Tbsp. + 3 Tbsp. Tamari sauce or coconut aminos, or more, to taste
  • two pinches red pepper flake

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  1. In a large skillet, brown pork sausage with 1 tablespoon Tamari or coconut aminos, plus garlic powder, ginger, and one pinch red pepper flake.  Set aside.
  2. Dice red pepper and set aside.
  3. In a food processor or with a box grater, “rice” cauliflower.
  4. In a large bowl, blend cauliflower with Tamari or coconut aminos, rice wine vinegar, and a pinch of red pepper flake.
  5. Heat a large wok or skillet with oil.  When nice and hot, cook cauliflower in batches until tender.  When done, set aside in a serving dish.
  6. Next, make sure the wok or skillet is hot again and add oil.  Then, cook red pepper until tender but firm, then add to bowl with the cauliflower.
  7. Next, make sure the wok or skillet is hot again and add oil.  Then, add frozen mixed veggies and cook until tender.
  8. Return cauliflower, red pepper, and sausage to the wok or skillet to re-heat.  Add egg and stir until cooked.
  9. Serve hot with extra Tamari or coconut aminos, if desired.

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Update: this dish makes great leftovers!  The next morning, I put some coconut oil in a skillet, heated the “rice,” and stirred in a scrambled egg.  It made a delicious veggie-and-protein-packed breakfast!