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I was born with a lactose intolerance along with an intolerance to digest fats. My husband was not intolerant when I met him but seems to be developing an intolerance that is getting worse every year. Luckily my daughter does not seem to have a problem with lactose (yet!).
A few weeks ago, I wrote about LACTAID and mentioned that Melissa d’Arabian would be featured on the TODAY Show, well the show went great. You can check it out below to learn more about cooking (from someone who knows much more about cooking than I do). She made a tasty chicken in creamy mushroom sauce using LACTAID® Milk with sautéed spinach with garlic for a side. It looked amazing.
Over the years, I have learned what food will trigger my intolerance immediately and what will upset my stomach but be tolerable. There are just some foods that I can not seem to give up no matter how much they disagree with me. Once of those foods is ice cream, I can tolerate certain brands more that others and portion size is key to managing my intolerance of the lactose.
Recently I found out that Lactaid has various flavors of Lactaid Ice Cream available in certain markets and was so excited only to be saddened when I found out that Portland was not one of those markets. So I set out to make my own Lactaid based ice cream.
I broke out the old ice cream maker and replaced all the milk and most of the heavy cream in my Peanut Butter Cup ice cream recipe with Lactaid milk. It was softer than prior times I made it but it was oh so delicious and I was able to tolerate a larger portion.
Creamy Garlic Potatoes
Submitted by: Makers of LACTAID® Brand Products
- 1 3/4 pounds potatoes
- 1 teaspoon salt
- 2/3 cup all-purpose flour
- 3/4 cup canola oil (not consumed)
- 2 cloves garlic, minced
- 2 1/3 cups LACTAID® Reduced Fat Milk
- 2 teaspoons chopped parsley