While fireworks light up the sky, why not make your Fourth of July sparkle with a mix of the perfect outdoor menu  and a little red, white, and blue!

To get you inspired, we’ve taken a step up from the basic burger and created the perfect palate –  from the salads to the desserts – all created from wellness expert and gluten-free guru Elana Amsterdam. Amsterdam, based in Boulder, Colorado, is the founder of elanaspantry.com, a website that boasts over 1 million views per month, offering simple, healthy recipes, and lifestyle advice with her readers.

photo provided courtesy of elanaspantry.com

She has written articles for Parents, Shape Magazine, The Denver Post, and Delicious Living and has been featured in a variety of media outlets including Crain’s New York Business, Fortune Magazine, The Washington Post and The Wall Street Journal, and has appeared on CNN and MSNBC.

Her first book, The Gluten-Free Almond Flour Cookbook, published by Random House in July 2009, went into its 5th printing just a year after its release. The book was named one of the “Best Cookbooks of 2009” by The Denver Post. Gluten Free Cupcakes, released April 2011, contains delightful, healthy, nutrient dense desserts.

Her latest cookbook, Paleo Cooking from Elana’s Pantry offers delicious gluten-free, grain-free, and dairy-free recipes.

“While I’m known as a gluten-free blogger and cookbook author, I’ve been grain-free since 2001 and for the last few years and have leaned more and more toward Paleo,” says Amsterdam.. “That’s why my new book is called Paleo Cooking from Elana’s Pantry. It’s full of recipes for breakfast, entrees, vegetables and more. My favorite section is ice cream. I also love the Paleo Bagels!”

 

 

 

 

 


 

July 4th Menu

 

Flax Focaccia becomes Parsley Bruchetta

photo provided courtesy of elanaspantry.com

Flax Focaccia becomes Parsley Bruchetta. This flat type bread is full of super healthy fiber and is delicious to boot!

2 cups golden flaxmeal
1 teaspoon baking soda
½ teaspoon cream of tartar
1 teaspoon celtic sea salt
1 tablespoon agave nectar or honey
5 eggs, whisked
½ cup water
⅓ cup olive oil

  1. In a large bowl combine flax meal, baking soda, cream of tartar and salt
  2. In a smaller bowl, mix together agave, eggs, water and olive oil
  3. Stir wet ingredients into dry, mixing well, then allow to stand for 2-3 minutes so that batter thickens
  4. Pour batter into a 9 x 13 inch baking dish
  5. Bake at 350° for 20 minutes or so until a knife comes out clean
  6.  Remove from oven and cool

 

Rosemary Parsley Topping

1 batch focaccia
1 small onion, minced
¼ cup parsley, finely chopped
1 tablespoon rosemary, minced
¼ cup olive oil

  1. Slice focaccia bread into squares and place on a parchment lined baking sheet
  2. In a small bowl, combine onion, parsley, rosemary and olive oil
  3. Spoon mixture onto bread squares
  4. Bake at 350° until onions are browned
  5. Remove from oven and bread will be crunchy; drizzle with more olive oil if desired
  6. Serve

copyright © 2013 elana’s pantry. all rights reserved.

 

Cherry Arugula Solstice Salad

photo provided courtesy of elanaspantry.com

The red cherries in this dish really “pop” for the fourth!

 

  • 1 cup cherries
  • 5 ounces arugula
  • ¼ cup olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon dijon mustard
  1. Pit each cherry and then cut in half
  2. Rinse and spin the arugula
  3. Place arugula and cherries in a large salad bowl
  4. Place olive oil, vinegar and mustard in a small jar and shake well to create dressing
  5. Toss dressing onto salad
  6. Serve

Serves 4-6

copyright © 2013 elana’s pantry. all rights reserved.

 

Kaleslaw

photo provided courtesy of elanaspantry.com

An easy summer salad…and the almonds give it that extra crunch.

  • 2 heads kale, any variety
  • 4 large carrots
  • ¼ cup marcona almonds, coarsely chopped

 

  1. Chiffonade the kale into thin strips
  2. Using a hand held julienne slicer, julienne the carrots
  3. In a large bowl, toss together kale, julienned carrots and almonds
  4. Coat with a couple of tablespoons of Marcona Almond Mayonnaise
  5. Serve

copyright © 2013 elana’s pantry. all rights reserved.

 

Grilled Chipotle Orange Chicken

photo provided courtesy of elanaspantry.com

A tangy gluten-free chicken dish that can easily be thrown on the grill.

  • 1 lb chicken breast, boneless, skinless
  • 3 cloves garlic, pressed
  • 1 tablespoon herbes de provence
  • 2 tablespoons agave nectar or honey
  • 1 teaspoon celtic sea salt
  • 1 tablespoon chipotle chile powder
  • 1 cup orange juice, freshly squeezed
  1. Rinse chicken breasts and pat dry with a paper towel
  2. Place chicken in a 9 x 13 inch baking dish
  3. Pour orange juice over chicken breasts
  4. In a small bowl, combine garlic, herbes de provence, agave, salt and chipotle, then rub mixture onto chicken breasts
  5. Marinate chicken in refrigerator, time permitting for up to 5 hours
  6. Place chicken breasts on a plate, and reserve marinade
  7. Grill each side of chicken on barbecue until chicken is cooked through
  8. Cook marinade, bringing to a boil, then reduce heat and cook for 10-15 minutes
  9. Serve chicken with marinade

copyright © 2013 elana’s pantry. all rights reserved.

 

Grilled Salmon Paprika

photo provided courtesy of elanaspantry.com

Quick and easy grilled salmon will leave your patriotic guests impressed!

  • 1 ½ pound salmon fillet, cut into (6) 4 ounce pieces (leave skin on)
  • ¼ cup agave nectar
  • 1 tablespoon smoked paprika
  • ½ teaspoon ground cumin
  • 1 teaspoon celtic sea salt
  1. Rinse salmon, pat dry and place in an 11 x 7 baking dish
  2. In a small bowl, combine paprika, cumin and salt
  3. Drizzle agave over salmon, the sprinkle with paprika mixture
  4. Marinate for 30 minutes to 5 hours
  5. Grill salmon (skin side down) for 4-5 minutes, then turn over
  6. Grill on other side for 3 minutes, or until salmon is cooked through

copyright © 2013 elana’s pantry. all rights reserved.

 

Apple Blackberry Crisp

photo provided courtesy of elanaspantry.com

There’s nothing like baked fruit desserts in summer, so this gluten free Apple Blackberry Crisp is the perfect healthy and scrumptious, warm weather delight.

• 5 apples, peeled, cored and sliced (Gala, Braeburn or Honeycrisp)
• 1 pint fresh blackberries
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 1 tablespoon arrowroot powder
• 1 cup blanched almond flour
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 2 tablespoons grapeseed oil
• 2 tablespoons agave nectar

 

  1. Place apples and blackberries in a large bowl
  2. Sprinkle with lemon juice, vanilla and arrowroot, tossing to incorporate all ingredients
  3. Place apple-blackberry mixture in an 8 x 8 inch baking dish and set aside
  4. To make topping, in a medium bowl, combine almond flour, salt, baking soda, oil and agave
  5. Crumble topping over apple-blackberry mixture
  6. Cover with tinfoil and bake at 350° for 60 to 75 minutes until fruit is juicy and bubbling
  7. Remove from oven and uncover
  8. If topping is browned, allow to cool for 10-15 minutes
  9. If topping is not yet browned place in oven uncovered for 5 minutes, or until browned
  10. Serve and enjoy!

Serves 6

copyright © 2013 elana’s pantry. all rights reserved.

 

Blueberries and Cream Cupcakes

photo provided courtesy of elanaspantry.com

Enjoy these delicious gluten-free cupcakes, decked out in blue and white for Independence Day.

• ½ cup coconut flour, sifted
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 3 eggs
• ½ cup agave nectar
• ½ cup grapeseed oil
• 1 tablespoon vanilla extract
• 1 cup frozen blueberries (for cupcakes)
• fresh blueberries (for decorating)

 

  1. In a small bowl, combine coconut flour, salt and baking soda
  2. In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand blender
  3. Mix dry ingredients into wet, blending with a hand mixer
  4. Gently fold in frozen blueberries
  5. Scoop batter one heaping ¼ cup at a time into a paper lined 12 cup muffin pan
  6. Bake at 350° for 20-25 minutes
  7. Cool 1-2 hours and then top with Whipped Cream Frosting
  8. Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting)
  9. Serve

Makes about 9 cupcakes

copyright © 2013 elana’s pantry. all rights reserved.

 

Get your outdoor space decked out for the Fourth with these patriotic pieces from Oriental Trading Company (www.orientaltrading.com). We’ve got you covered from the picnic table to the front door, just in time for your backyard Independence Day BBQ!

 

 

Patriotic Utensil Caddy

Keep this woven wood caddy packed with the necessary items for all your summertime picnics. Without handle, 5 1/2″H x 10 1/4″W x 6 3/4″D; with handle, 10 3/4″H.

$12.00

Available at www.orientaltrading.com

 

 

Americana Wreath

Made of natural pods, dyed in Americana colors, this wreath looks charming in a country setting. 11″ diameter.

$12.00

Available at www.orientaltrading.com

 

 

“Happy 4th of July” Patriotic Yard Stake

A stars & stripes barn star tops this festive red, white and blue lawn ornament you’ll enjoy year after year. Painted with a “Happy 4th of July” message, this patriotic yard stake is a great way to dress up your home for summer fun. Metal. With attached stake, 37″H x 13″W.

$15.00

Available at www.orientaltrading.com

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