Memorial Day was a few weeks ago and I got to thinking about how much my family and I really enjoyed our Memorial Day cookout meal. I thought it might be helpful to share it as it was simple, delicious and Independence Day is right around the corner!
When you have dietary restrictions such as dairy/gluten sensitivities or as in the case of my daughter the more severe celiac disease, quite often the traditional cookout food must be avoided as some picnic foods can contain dairy or gluten. With a little research and label reading in the grocery store and a few simple tweaks to some recipes, we were able to enjoy a delicious, healthy and gluten/dairy free Memorial Day picnic. We had hot dogs, baked beans (recipe below), cole slaw (recipe below), and cantaloupe and cucumber salad with lime and mint (recipe below). For dessert we had “red, white and blue parfaits” I layered coconut milk whipped cream (recipe below) with alternating layers of fresh strawberries and blueberries.
I was able to find some delicious natural grass fed hot dogs which only had a few ingredients in them and were gluten free by Applegate Farms and served them with Udi’s gluten free hot dog buns. I served them with the side dishes below…….
- 1/2 pound bacon (I used Applegate Farms uncured Sunday Bacon)
- 2 (14.5 ounce) cans Navy beans or Great Northern beans, rinsed and drained
- 3/4 cup packed coconut palm sugar
- 1 small onions, chopped
- 3 tablespoons organic ketchup
- 3 tablespoons molasses
- 1 tablespoon vinegar
- 1 tablespoon mustard
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish.
- Cook bacon until crisp, drain on paper towel lined plate and crumble when cool.
- Mix bacon, beans, water, brown sugar, onions, ketchup, molasses, vinegar, mustard, salt, and garlic powder together in the prepared baking dish. Cover dish with aluminum foil.
- Bake in preheated oven until bubbling, about 1 hour, stirring occasionally.
Squeeze lemon juice over a large shredded red and green cabbage mixed with shredded carrots; toss to coat. Sprinkle with a spoonful or two of coconut palm sugar and mix with mayonnaise (I use Just Mayo Brand which is gluten, dairy and soy free mayonnaise). Add salt and pepper to taste.
Cantaloupe and Cucumber Salad with Lime and Mint
Fill a bowl with chopped cantaloupe and peeled cucumber. Squeeze lime juice over cucumber melon combination add some chopped fresh mint and drizzle with honey.
Coconut Milk Whipped Cream
I used this whipped cream for Red, White and Blue parfaits. I layered the whipped cream and alternated it with fresh strawberries and blueberries.
One 15-ounce can full-fat coconut milk
1 tablespoon powdered coconut palm sugar or more to taste (optional)
1 teaspoon vanilla or more to taste (optional)
1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.
2. Open the can of coconut milk. There will be a firm, waxy layer on top.
3. Scoop out this firm layer coconut cream that has solidified at the top of the can.
4. Stop as soon as you reach the water at the bottom of the can; don’t include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)
5. Place this cream in the bowl of a stand mixer, or a large bowl.
6. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.
7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.