I went through a period of time this year when I was unable to digest dairy.

Actually I’ve got the last 28 years without dairy but back in November if you recall I suddenly was able to digest Greek yogurt and certain cheeses. I was ecstatic.

Then, my belly was sick.

Very sick.

And dairy had to go because I could no longer digest it.

But now?

Well, let’s just say I experimented last week and I think I’m good. Just a very, very, very little bit.

What better timing than the folks over at So Delicious to contact me and send me their newest product: Dairy-Free Greek yogurt, which is hitting the store shelves soon.

I decided to taste test these Greek yogurts n’ do a bit of recipe testing with them.

What else is a gal to do, right?

You know me…I’m always up for an adventure and a new recipe.

So, I gathered together a few of my favorite recipes and added Greek yogurt.

The result?


So Delicious.


Just ‘So’ Delicious.


Cranberry Coconut Smoothie

Gluten-Free and Vegan

Serves 1


  • 1/4 cup dried cranberries
  • 10 fresh cherries
  • 1 cup fresh blueberries
  • 1/2 ripe avocado
  • 1 large, ripe banana
  • 2 Tbsp. ground flax seeds
  • 1/2 cup So Delicious Vanilla Greek Yogurt
  • 2 fresh Basil leaves
  • 1 tsp. chia seeds
  • 2 Tbsp. coconut flakes
  • 1 tsp. agave nectar
  • 5 raw cashews
  • Dash of cinnamon


  1. Combine all ingredients in a blender; pulse until smooth.
  2. Pour into serving glass; serve chilled.
  3. Enjoy!

Carrot Coriander Dip

Gluten-Free and Vegan

Serves 4


  • 6 large carrots, shredded
  • 2 Tbsp. raw cashews
  • 1/3 cup So Delicious Plain Greek yogurt
  • 1/2 tsp. coriander
  • 1/4 cup fresh parsley
  • 1 tsp. lime juice
  • 1/2 tsp. cinnamon
  • 1/4 tsp. sea salt
  • 1/3 tsp. freshly ground white pepper


  1. Place all ingredients into a blender; pulse until smooth.
  2. Transfer to the stove top, cook on low heat for 4-5 minutes or until thickened.
  3. Enjoy atop grilled tofu, eggs, fish or as a dressing on salads.

Sweet Spinach Parsley Soup

Gluten-Free and Vegan

Serves 2


  • 1/4 cup curly parsley, chopped
  • 6 cups fresh spinach, chopped
  • 1 1/2 cups So Delicious Raspberry Greek yogurt
  • 2 Tbsp. freshly squeezed orange juice
  • 10 grapes
  • 1 ripe avocado, peeled, pitted and chopped
  • Pinch of cinnamon


  1. Combine all ingredients in a food processor; puree until smooth.
  2. Serve chilled.
  3. Enjoy!

Blueberry Chocolate Chip Cookies


  • 1/2 cup Earth Balance Butter Sticks
  • 1 cup vegan dark chocolate chips
  • 1 cup sugar
  • 2 Tbsp. ground flax seeds
  • 2 Tbsp. coconut flakes
  • 2 Tbsp. So Delicious Blueberry Greek yogurt
  • 1/2 tsp. almond extract
  • 1 1/3 cup almond flour
  • 1/2 tsp. baking powder
  • 1/3 tsp. sea salt
  • 1 cup pistachios, chopped
  • ½ cup fresh blueberries
  • 1/4 cup gluten-free rolled oats


  1. Preheat oven to 400 degrees F.
  2. Combine butter and chocolate chips in a small pan over medium heat; mix until melted then remove from heat.
  3. In a medium bowl, combine the melted chocolate mixture with sugar, flax seeds, So Delicious Blueberry Greek yogurt, coconut flakes and almond extract.  In a separate bowl, combine almond flour, baking powder and sea salt; slowly add this to the chocolate mixture along with chopped pistachios, blueberries and oats.  Mix well to combine, using hands.
  4. Place teaspoon sized balls of dough onto cookie sheets.  Bake for 7-9 minutes or until lightly golden brown.
  5. Remove from the oven; set aside to cool.
  6. Enjoy!

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Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

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  1. Greek yogurt is one of the things I really miss about dairy… I can’t wait to try so delicious’s greek yogurt, and it’s an even bigger plus, as their regular yogurt is my favorite! All these recipes look amazing as well!

    1. Hi Darling. It’s Soy-Free, Gluten-Free and Dairy-Free. Here are the ingredients from the vanilla flavor:

      1. Thank you Amie 🙂 I wish we had that here in Canada where I live. We don’t even get Coconut Milk yogurt. And I live in a city. 🙁 I hope it comes soon…if you know the folks at So Delicious – drop them a hint or two!

        Do you know much about Chicory Root? I know it’s a starch/fiber, but different people react differently to it. It is added to the Goat Yogurt I buy and Stevia I use.

        1. I will surely let them know and hope they bring you some So Delicious products soon. I don’t know much about chicory root but I am interested in finding out more. I’ve had to stay away from all additives except lean proteins/vegetables for the past few months because of my stomach problems but I am slowly adding back in ingredients such as stevia and chicory root and keeping my fingers crossed!
          Have a fabulous night darling.

  2. I can’t wait for the new Greek yogurt to come out! I’m already in love with their regular coconut milk yogurt. Your photos are gorgeous, and they’re making me really hungry. I will have to make your Cranberry Coconut Smoothie with So Delicious vanilla coconut milk yogurt today!

  3. Your recipes look fabulous!! I want that smoothie right now. 🙂

    I was just looking at the So Delicious regular yogurt yesterday but didn’t buy it because it only had 1 gram of protein. Does the Greek Yogurt have more?

    1. Thanks Britt; great to hear from you! I miss you darling and hope all is well with you down South. The yogurt was great and yes, lots of protein in this Greek yogurt…just the way we like it, right? Hehe…what did you think of my launch of Easy Eats online magazine? I’d love to hear your thoughts.
      Have a great night.

  4. hey Amie!!
    Sounds like everything is going really well, so glad to hear it. I’m sure experimenting with adding things back in will be a lot like me adding meat back into my diet… a VERY little at a time! The recipes sounds great. I’d love to try some. Can’t wait to see what you have for fall this year. It’s my fave with all the harvest vegies!!! Just made a risotto with beets, gorganzola and walnuts the other day that was AWESOME so i am raring to go with my squash and beets and all that good stuff

    1. Aw; thanks Sherilyn. So great to hear from you. The basil adds the sweetest flavor and I love it. How did you like Easy Eats magazine? We’ve been getting great feedback at EasyEats.com I hope you enjoy it! xoxo

  5. Hi Amie! Thank you for posting all of these delicious recipes! We’re delighted that you found so many creative ways enjoy our new Greek-style Coconut Milk Yogurts. They’ll start rolling out onto store shelves here in the US very soon. We also wanted to let our Canadian friends know that our traditional Coconut Milk Yogurts are coming to Canada in the next few weeks!

    1. Really!? I can’t wait…I hope they come to my location. I usually go for Goat’s yogurt or plain organic skim when needed. But I’d love to try an alternative that’s also not full of other additive like soy yogurts are.

    2. Thank you so much, Gail; so great to hear from you! So excited for the launch of these flavors! Enjoy your weekend! Love working with you and your team. xo

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