For some, the fourth of July means pool parties, yard volleyball, anticipating the booming display of fireworks, ice cold pitchers of that powdered lemonade stuff mixed with water, potato salad, macaroni salad, burgers and dogs ~(breath)~ strawberry-gelatin-whipped-cream-stuff salad, cheese puffies, chips & stuffies, cream-cheese dips and popsicle sticks. For some, that all sounds fantastic. For me and my food intolerant GFCF dieter, that sounds like a challenge! Good thing I like a challenge.

I don’t want our special diet to stop us from partying for our patriotism this Fourth of July. Those fireworks may be getting some “ooohs” and “ahhhs”this weekend, but these sparkling recipes will surely get those “mmmm’s”!

Strawberry-Avocado Spring Rolls
Spring Roll Skins (found on the ethnic foods isle at any grocery store)
3-4 cups organic butter lettuce, rinsed and dried
1/2 cup Organic strawberries, washed and sliced
1 ripe avocado, split, seed removed, skin removed and sliced

Set out a wide, shallow bowl of water. Take the spring roll skins one at a time and rest in the water for 2-3 minutes until the skin become soft and pliable.

On a flat surface, lay the soaked spring roll skin flat. Place a large handful of greens in the center. Lay the strawberries in a row and then the avocado in a row next to the strawberries. With both hands, roll the spring roll around the stuffing, using your fingers to get the leaves to remain inside and stretching the spring roll skin to manipulate. Start with one side, fold the sides in, and then bring the other side over top making a tight roll. Slice down the center to serve.

A quick and refreshing dip for your spring rolls that is sure to keep you hydrated in the summer sun:
Mix 1 teaspoon chia seeds with 1/4 cup cranberry juice and 5 drops of stevia liquid. Stir and let stand until a gel forms. (Similar to a poppy seed dressing)

Scoop N Dots
For a healthy version of those dairy-based dip-n-dots treats, try getting fruity instead! I have made these with many different melons, and our house favorite is a mixture of them all!

Simply take your smallest melon-baller (or even a 1/8 or ¼ teaspoon measuring spoon) and scoop round melon balls, laying them in a single layer on a baking sheet or into a glass casserole dish. Freeze for 2 hours or until frozen through.

Gluten Freedom Star & Stripes Cake
The day before: Freeze 12-14 peeled bananas in a large zip-top bag.

The cake:
1 16 oz. jar of almond butter, cashew butter, or tahini
Meat of 2 fresh coconuts
Dash of Coconut Milk

Filling:
Frozen bananas
3 cups grated organic coconut
2 cups almond meal
2 cups fresh or frozen blueberries

Topping:
Fresh Strawberries
Fresh Blueberries

For the cake, mix the nut butter and the grated flesh of the coconuts, adding just enough of the coconut milk to get the mixture to stick together. Press that mixture into the bottom of a glass rectangular dish.

For the filling, mix the frozen bananas in a blender or food processor, add in the coconut, almond meal, and blueberries and pulse until mixed through. Spread this mixture on top of the cake.

To top it all off – make your American flag with a blue corner-square of blueberries and vibrant red stripes of whole, sliced, or diced strawberries. With ingredients like these, you can’t go wrong!

Freeze for 2 hours or overnight. Set out at room temperature for a few minutes before serving.

This Independence day, let your Gluten Freedom ring. Enjoy any or all of these GFCF-friendly celebratory summer treats to get you through the Fourth of July weekend with grace, liberty and justice for all”!

A Happy, Healthy Independence Day to you!