With my nutrition studies, I've come to discover that certain "food trends" actually come from strong reasons. Let's take for example vegetable milk. The market has exploded in the last years, every decent supermarket has at least one option, coffee houses have started to use them for lattes and capuccinos, you can order them everywhere online.
The main reason this happened is the lactose intolerance that's been more and more diagnosed so people needed an alternative to dairy milk. 🥣
Even for people who tolerate lactose, the reason I would recommend cutting on dairy products is that milk prevents many antioxidants from doing their job, minimising their health advantages. So adding those fresh berries to your breakfast müsli or granola with milk / yogurt is, besides taste enhancing, quite pointless.
This unfortunately applies to salads with yogurt dressings or vegetables gratins. For me the hardest thing is to cut on cheese. But making efforts! 🙈
Now I have my breakfast granola with almond milk. This way I can get all the antioxidants in seabucktorn, which is an immunity star thanks to its very high vitamin C content. Perfect for this (already too cold) weather. ⭐
Pay attention to labels though, most vegetable milks are sweetened or contain some weird ingredients that makes them way worse than advertised. Making it homemade is actually super easy - I first tried it 4 years ago using @simplegreensmoothies tips!