Dr. Tom and Dr. Steph’s Gluten-Free Fourth of July Menu
Dr. Tom and Dr. Steph’s Gluten-Free Fourth of July Menu
Land of the Free Coconut Collard Greens
Ingredients: 2 to 4 Servings- 2 bunches collard greens, kale or mustard greens (about 1 pound total), stemmed and roughly chopped, 1 clove of garlic crushed, 2 tablespoons extra virgin olive oil, 1 small yellow onion thinly sliced, 3/4 cup coconut milk, 1 tablespoon lemon juice, black pepper to taste, sea salt to taste.
+ Bring a large pot of salted water to a boil. Add greens and cook for 2 minutes; drain well and set aside.
+Mix all other ingredients to together and pour over greens.
Red, White and Blue Grilled Veggies and Artichoke Crab Dip
For the dip
Ingredients: 8 Servings- 14 oz of Artichoke Hearts drained and chopped, 7 oz can wild Dungeness crab or Blue crab meat, drained and chunked, ¾ cup Primal kitchen mayonnaise, ½ cup Romano Cheese (or dairy-free option), ½ tsp of garlic powder, ½ tsp sea salt.
+ Mix all ingredients together. Sprinkle with light dusting of smoked paprika. +Bake at 350 degrees for 30 minutes or can be served cold with vegetables.
For the veggies
Ingredients: 1 head cauliflower, 1-2 Red Bell Peppers, 1 Red Onion, cut into large pieces (for dipping). 1 Tbsp macadamia nut or grape seed oil.
+Wash and cut veggies into ‘dipping’-sized pieces
+Toss with oil and place in grilling basket
+Toss basket over hot grill until lightly cooked, still crisp
+serve with dip
+Can also cut up some celery sticks and other green veggies if you want some
‘greens’ in the mix…this is a free country, so eat whatever veggies you want!
**If you can’t eat crab, cheese, artichokes or substitutes…then here’s a recipe for
Onion Garlic Hummus
Ingredients: 2 large sweet onions, thinly sliced, ¼ cup macadamia nut oil, 1/3 cup olive oil, 1 can garbanzo beans/chickpeas or 2 cups home-soaked/cooked beans, ¼ cup plus 2 Tbsp fresh lemon juice, ¼ cup tahini (or if can’t do sesame, raw almond butter), 4 fresh garlic cloves, minced, 1/8 tsp each sea salt and pepper.
+In large skillet, sauté onions in macadamia nut oil until softened. Reduce heat to medium-low/low and cook, stirring occasionally, for 30 minutes or until deep golden brown.
+Transfer onions to a food processor; add all remaining ingredients and process for 30 seconds or until smooth. Serve in a nice bowl with the veggies.
Wild Western Alaskan Salmon Grilled on Cedar Planks
Ingredients: 4 wild Alaskan salmon fillets (about 6 ounces each), 1 tablespoon of your favorite natural herb seasoning, 2 Tbsp olive oil. Cedar planks
+Soak cedar plank(s) in water for at least 30 minutes prior to use. Season salmon. Place salmon fillets on cedar planks and grill for 12 minutes at 400 degrees, depending on the thickness of filets. Remove from grill and serve over a bed of spinach, with your favorite vegetables or on a salad.
All-American Grass Fed Beef Burgers with Bacon, Cheese (optional) and Apple
Ingredients: 1 pound 90% lean ground grass-fed beef, ⅓ cup finely chopped red onion
2 ounces grass-fed farmer, mozzarella or feta cheese cut into ¼-inch cubes, 4 strips cooked nitrate-free beef or pork bacon, 1 tablespoon Dijon mustard, ½ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper, ½ cup shredded peeled Granny Smith apple, grape seed oil cooking spray (optional)
+Combine beef, onion, cheese, bacon, mustard, salt, pepper and apple in a large bowl and form into four (4-inch) patties. Grill over medium heat or broil, flipping once, until done to your taste, 6 to 8 minutes. Or, spray a large skillet with cooking spray and cook over medium heat, 6 to 8 minutes.
+Serve with either large collard leaves (steam-softened) or large Boston lettuce leaves to wrap, or gluten-free buns of your choice.
+Load them with lettuce, tomato, onion, organic dill pickles, etc.
American Classic Paleo Chewy Chocolate Chip Cookies
Ingredients (these can be made a day or 2 before and kept in fridge):
3 cups almond flour (Dr. Steph uses 1 cup blanched almond flour and 2 cups Trader Joe’s almond meal)
½ cup arrowroot powder
½ tsp baking soda (aluminum free)
½ cup melted coconut oil
¼ cup grade B maple syrup
2 Tbsp organic blackstrap molasses
1 tsp vanilla
1 ½ cups dark chocolate chips (look for dairy, gluten-free such as Enjoy Life)
In large bowl, mix the almond flours, arrowroot powder and baking soda until well combined
Add the melted coconut oil and mix well with wooden spoon (old school and less mess)
Add the rest of the liquids and mix until doughy…might need to get your hands dirty here
Mix in the chips
Dough will be somewhat soft due to the melted coconut oil. Form it into a blob that’s about 2 inches thick and fairly even onto on a large piece of plastic wrap, or in a large glass storage dish. This way, you can simply cut your cookies and place on a sheet rather than goop them out and form them with your hands. Chill dough in fridge for about 30-60 minutes to set, or wrap well and freeze for later.
Ready to Bake??
Preheat oven to 350 degrees
Prep a couple baking sheets with some parchment paper
Simply cut the dough into ½ inch slices (so they’re about ½ tall and 2 inches around) and place on baking sheet with some space in between. They may be kind of square shaped. You can always roll the dough into a 2 inch tube and cut your cookies off that way.
Bake for about 10 minutes, let cool on pan for a few minutes then finish cooking on cookie rack.
Store in fridge to keep fresh. Serve right out of fridge for a nice, cool treat!
From all of us at Living Health,
Have a Happy, Healthy and Safe 4th of July from all of us here at Living Health Integrative Medicine!