When Harper Sloan decided to go dairy-free, it wasn’t because of a trend. It was because she felt off—bloated after meals, low on energy, and often battling unpredictable digestion.
For years, she’d chalked it up to stress or poor sleep. But after eliminating dairy for just one week, the difference was so noticeable it was almost unsettling.
“I didn’t realize how much dairy was affecting my gut until I took it out,” Harper says. “Suddenly I wasn’t waking up with that heavy, sluggish feeling.”
Still, switching to dairy-free didn’t come without challenges. “At first, I thought my food would be boring,” she admits. “Yogurt was my comfort, cheese was my reward.” But instead of focusing on what she was losing, Harper started experimenting with ways to make her meals more satisfying—both for her taste buds and her digestion.
She began with simple swaps: coconut milk for cream, nutritional yeast for cheesy flavor, and almond yogurt for breakfast bowls. Then, her creativity took over. She found that roasting vegetables in olive oil and finishing them with tahini created a creamy richness she hadn’t expected. Her dairy-free pesto with avocado and basil became a new staple—not just because it tasted good, but because her gut felt good after eating it.
What started as an experiment turned into a lifestyle. Harper began noticing fewer stomach issues, improved skin, and steadier moods. “I wasn’t chasing perfection,” she says. “Just meals that worked with my body, not against it.”
Now, her kitchen is full of color, texture, and flavor—and not a trace of dairy. “It’s not about restriction,” Harper adds. “It’s about making room for what helps you thrive.”
