Grapefruit Smash

Grapefruit Smash Yield: 1 servings
Nutrition Facts
Calories 370 Fat 0.53g Cholesterol 0mg Sodium 0mg Carbohydrates 77.75g Fiber 11.04g Sugars 51.73g Protein 5.31g
Ingredients
3 grapefruit segments 1 teaspoon sugar 1 ounce whiskey Ginger ale Small grapefruit segment or peel, for garnish
Directions
Add grapefruit segments and sugar to a glass. Muddle together until grapefruit has released its juices. Add ice and whiskey to the glass and gently stir to combine. Top with ginger ale and serve garnished with grapefruit segment.

Vegan Chipotle Black Bean and Quinoa Burger

Vegan Chipotle Black Bean and Quinoa Burger

Ingredients 1 cup pre-rinsed quinoa 1½ cups water ¼ teaspoon kosher salt 2 – 15 ounce cans black beans, rinsed and drained (or 4 cups cooked black beans) 1 teaspoon ground cumin 3 green onions, green and white parts, chopped 1/3 cup Chipotle Vegenaise or vegan mayo mixed with chipotle chili powder to taste ¼ teaspoon black pepper ½ cup plus 6 tablespoons garbanzo bean flour or all-purpose gluten free flour Olive or grapeseed oil Directions Combine the quinoa, water and ¼ teaspoon of salt in a small saucepan with a lid. Bring to boil, lower the heat to low, cover the pan and simmer for 10 – 15 minutes or until all the water has been absorbed. Remove from heat and let sit, covered for 5 minutes. Fluff with a fork. Alternately, you can use 2½ cups cooked quinoa. Place half of the black beans in a food processor with the ground cumin, green onions, Chipotle Vegenaise, and ¼ teaspoon of pepper. Process until the mixture is smooth. Add the remaining beans and pulse a few times until you have a somewhat chunky puree. Put the bean mixture into a mixing bowl, add the cooked quinoa and 6 tablespoons of flour, stir to combine. Place the remaining ½ cup flour on a dinner plate. Portion the bean mixture into 6 equal sized patties. Add just enough oil to a large skillet to coat the bottom and heat over medium-high heat until it starts to simmer. Place the patties into the flour and coat both sides. Add the patties carefully to the hot skillet, do not over crowd the skillet. Cook for 3 – 4 minutes per side or until golden brown. A gluten free recipe that serves 6 people.

Gluten Free Caramel Apple Oat Squares Recipe

Gluten Free Caramel Apple Oat Squares Recipe

Ingredients

Apple Oat Squares

Gluten free non-stick cooking spray
¾ cup Creamy Sunbutter
½ cup unsweetened applesauce
¼ cup unsalted butter or dairy free buttery sticks, at room temperature
1 teaspoon lemon juice
2½ cups gluten free rolled oats
½ cup brown sugar, packed
1 teaspoon ground cinnamon
½ teaspoon kosher or fine sea salt
1 teaspoon pure vanilla extract
2 medium apples, peeled, cored, and chopped

Caramel Sauce

4 tablespoons brown sugar
1 tablespoon unsalted butter or dairy free butter
2 tablespoons cream or full fat coconut milk

Directions

Preheat oven to 350 degrees. Generously spray an 8 by 8 inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over the sides of the pan.

In a mixing bowl, stir together the Sunbutter, applesauce, ¼ cup butter, and lemon juice until smooth. Add the oats, brown sugar, cinnamon, salt, and vanilla. Stir in the chopped apples. Pour the batter into the prepared pan. Level the top with a spatula. Bake for 35 – 40 minutes or until golden brown and fairly firm (they will firm up more after cooling but will always be on the soft side).

Let cool to room temperature then refrigerate for 2 hours or up to a day ahead.

Remove the bars from the pan by lifting the parchment out. Place on a cutting board and cut into 16 squares.

Make the sauce:

In a small skillet or saucepan, mix all the sauce ingredients and cook over low heat, stirring,  until smooth and thickened – about 2 minutes. Drizzle over the top of the bars.

Servings:

A gluten free, nut free recipe that makes 16 bars.

Ingredient Keywords Look Out For

It can take a while to learn which foods are safe for celiac patients to eat and which are unsafe. Here are some common keywords to look out for when doing your gluten-free shopping: 

Unsafe Ingredients 

Oats: Commercially produced oats may have significant amounts of wheat and barley to make them unsafe for people with celiac disease. Look for oats that are processed without contamination, which will be labeled as gluten-free.

Rye: Rye is usually used in rye and pumpernickel breads. In rye Whisky, the gluten will be removed in the distilling process. 

Wheat: If you happen to see “flour” or “bran” on the ingredient label, it is best to assume that the source is wheat and forget about the product. 

Barley or Malt: Anything with “barley” or “malt”” should be skipped. “Malt” labeled as “corn” or “rice” should be safe. All non-gluten-free beer has barley malt. 

Soy Sauce and Soy Sauce Powder: Soy sauces will list “wheat” or “barley” in the ingredients. Watch out for sauces that have “soy sauce” in the ingredients.” 

Seasonings: Sometimes you’ll just find the word “seasoning” in a product’s ingredients. In this case, it’s best to skip the product. Most products will list the seasoning ingredients in brackets, however. 

Questionable Ingredients...... people continue to argue whether the following ingredients have gluten: 

Maltodextrin 
Natural flavors 
Caramel coloring 
Vanilla 
MSG 
Distilled alcohol 

7 Food Safety Tips for July 4th

Who doesn’t love a festive Fourth of July picnic with family, friends and delicious food?!

While planning for the fun and festivities, it’s also important to pay special attention to food safety, especially in summer months when foodborne illnesses are on the rise.

Use these tips as a checklist for planning your next cookout or picnic and have a happy, healthy July 4th!

7 Food Safety Tips for July 4th

1. Pay attention to temperature.

A general rule of thumb for entertaining: keep hot foods hot and cold foods cold. Keep cold foods chilled to 40°F or below and hot foods heated to 140°F or above.

2. Chill out.

Carry cold perishable food like raw hamburger patties, sausages, and chicken in an insulated cooler packed with several inches of ice, frozen gel packs, or containers of ice.

3. Store safe.

Be sure raw meat and poultry are wrapped securely to prevent their juices from cross-contaminating ready-to-eat food. If possible, store these foods near the bottom of the cooler, so that juices don’t contaminate other foods in the cooler.

4. Travel right.

If you can’t keep hot food hot during the drive to your location, plan and chill the food in the refrigerator before packing it in a cooler. Reheat the food to 165°F as measured with a food thermometer.

5. Serve smart.

Instead of using large serving bowls, serve dips and items with dairy in smaller containers. Make several in advance and keep them chilled in the refrigerator or coolers until you need them.

6. Prevent double-dipping!

Offer serving spoons and small plates to reduce opportunity for guests to eat items like dip and guacamole directly from the serving container (double-dipping is a “no-no” and can increase the chances for food contamination).

7. Follow the 2 hour rule.

The two-hour rule is in effect: food should not sit at room temperature for more than two hours. If bringing hot take-out food (like chicken fingers, wings etc.), eat it within 2 hours of purchase (or within 1 hour if the temperature is above 90 °F).

For more information on food safety, be sure to visit FoodSafety.gov to learn about best food safety practices and utilize “Ask Karen,” an online database with nearly 1,500 answers to specific questions related to preventing foodborne illnesses, in both English and Spanish, or to call the USDA Meat & Poultry Hotline at 1-888-MPHotline.

Summer Salad

Summer Salad

Ingredients

• 5 ounces mixed lettuce leaves, washed and spun dry
• 1 pint blueberries, washed
• 1 pint strawberries, washed and hulled (if desired)
• few sprigs parsley
• few sprigs mint
• 4 1/2 ounces Brie cheese, sliced into small pieces
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar
• 1/2 teaspoon honey
• salt and pepper
• Blue Diamond almonds (optional)

Directions

Place first six ingredients in serving bowl and arrange attractively. Make dressing by mixing all other ingredients in small cup until thoroughly blended and then drizzle over salad. Top with almonds or other nuts if you’d like.

Crunchy Asparagus Spears

Crunchy Asparagus Spears

Asparagus are so good for you, but let’s be honest—they’re hard to want to eat sometimes. These crunch asparagus spears create the opposite problem; they’re hard to stop eating. Pair some of asparagus with some barbecue chicken, and you’re set for a great, nutritious meal!

Recipe*:

Ingredients

• 1 (1 lb.) bunch thin to medium fresh asparagus spears
• 1 Box Cheddar Cheese Nut Thins ® from CDF Proud Sponsor Blue Diamond
• 1/4 cup grated Parmesan cheese
• 1 teaspoon powdered garlic
• 1/2 teaspoon salt
• 3/4 teaspoon McCormick Smokehouse Pepper
• 2 eggs
• 1 tablespoon spicy brown mustard
• 1/2 cup CDF Proud Sponsor Bob’s Red Mill gluten-free all-purpose flour

Directions

1. Preheat oven to 425°F and line a baking sheet with foil.
2. Place Cheddar Nut Thins ® in a medium bag; pound to make coarse crumbs.
3. Place in a shallow dish with Parmesan, garlic, salt and pepper.
4. Beat eggs and mustard together in another shallow dish.
5. Place Bob’s Red Mill gluten-free flour in a third shallow dish.
6. Trim tough ends from asparagus (~1 inch) and rinse
7. Roll asparagus in flour until well coated. It helps if the asparagus is slightly wet.
8. Dip each in egg, making sure all flour is covered
9. Cover with crumbs and press lightly to coat well
10. Place on lined baking sheet.
11. Spray asparagus lightly with oil. 
12. Cook 15 minutes for thinner and 20 minutes for thicker asparagus
13. Dust with additional Parmesan cheese, if desired.

*Recipe derived from Blue Diamond recipe collection.