For Mira Vale, going dairy-free wasn’t a trend—it was a necessity. After years of bloating, skin irritation, and general discomfort, she finally connected the dots.
“It took me a while to realize dairy was the common thread,” she says. “But once I cut it out, the difference was undeniable.”
At first, Mira panicked. The thought of life without creamy coffee, gooey grilled cheese, or her favorite yogurt parfaits felt… bleak.
But she was determined to make it work. “I didn’t want to feel like I was constantly missing out,” she explains. “I needed replacements that tasted good—really good.”
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Rather than chasing expensive specialty products, Mira turned to whole, versatile ingredients. Coconut milk for her morning lattes, avocado in her wraps, soaked cashews to make sauces that felt indulgent.
“I learned to lean into flavors and textures instead of trying to copy dairy perfectly,” she shares.
The turning point came when her Sunday brunch guests didn’t even realize the frittata had no cheese—and still went back for seconds. “That’s when I knew I was onto something,” Mira laughs.
Today, she doesn’t see her diet in terms of restriction. It’s simply evolved. “I feel lighter, my energy is better, and honestly, I don’t miss a thing.”
