July Fourth Party Menu


Today is the 235th anniversary of the signing of the Declaration of Independence! Even though the reason for the celebration is often forgotten in the hectic business of family gatherings and festivities, it is an event definitely worth remembering.


Here are a few quick menu ideas, to help you plan your party.  Hope you are blessed with lots of soft green grass to lay out your picnic blanket, and plenty of trees for shade. Here the monsoon season has actually begun, or so we hope, bringing us the first rainfall yesterday since last November! Yippee!! And, no, in case you were wondering, getting no rain for this long is not normal, even considering that we live in the high desert.  If you also find yourself living  in a state that is extremely dry, please forego the at home fireworks displays. There are beautiful displays in almost all towns across the country, and it would be a tragedy if another wildfire were to begin. Smoke is still hanging very thickly in the air from several wild fires burning in the surrounding areas, namely Los Alamos and Santa Fe.

If you are hosting  a July Fourth celebration, below are links to a selection of our most popular summertime recipes.


Sparkling Cranberry Juice with Green Tea 

Fillet of Sole with Green Salad and Rainbow German Potato Salad

Easy Gluten Free Potato And Zucchini Pie

I Dream of Coconut Milk Ice Cream Cake

Strawberry Shortcake

Happy July Fourth. Always feel free to leave your comments, we love hearing from you! Have fun and enjoy the day.

Coconut Crusted Chicken with Sweet Potato Fries

Coconut Crusted Chicken with Sweet Potato Fries

When you eat gluten free, as well as corn free, creating something like a breaded chicken, or fish recipe, becomes a bit more difficult. We created this recipe along time ago,  and it completely simulates the crunchy texture of standard  breading, minus the bread. The chicken turns out moist, and the coconut gives it a nice, slightly sweet flavor. Continue reading

Valentine’s Day Cookies

Valentine's Day Cookies

We’ve got this gift of love, but love is like a precious plant.

You can’t just accept it, and leave it in the cupboard,

or just think it’s going to get on by itself. You’ve got to keep watering it.

You’ve got to really look after it and nurture it.

John Lennon

Valentine's Day Cookies

In honor of Valentine’s Day,  here is a wonderful cookie recipe that works without fail. You will need to get the following ingredients. Continue reading


Quesadillas - Gluten Free

All of our lives are so busy, that many times we find ourselves at a loss for ideas of what to make for lunch or dinner. The gluten free lifestyle generally doesn’t lend itself to the consumption of commercially available fast food. Usually, if it doesn’t contain outright gluten in the meal, it is at the very least severely cross-contaminated, putting one’s health at risk, not to mention all the other ingredients, i.e. preservatives, flavorings, coloring, etc. Who wants to eat that anyway? This simple recipe has been an easy standby in our family for some time. It has stood the test of time as a quick meal after school, or coming home after a long day at work, whenever there is not enough time for a more elaborate lunch or dinner. Continue reading

Holiday Cookies

Holiday Cookies

In the spirit of sharing, here is one of our family’s easy gluten free holiday cookie recipes. They are always fun to make, especially with children who never cease to enjoy the endless possibilities for creative decorations.

Holiday Cookies


  • 2-1/2 sticks (250g) softened butter
  • 1 cup (200g) sucanat
  • 3 eggs
  • Pinch of salt
  • Grated rind of one organic lemon
  • 3-3/4 cups (500g) gluten free flour consisting of:  3/4 cup (100g) brown rice flour, 1-1/2 cups (200g) sorghum flour, 1-1/2 cups (200g) tapioca flour, and 1-1/2 tsp. guar gum

Decoration Options:

White Frosting:

  • 2 cups (250g) powdered sugar
  •  2-3 Tbsp. lemon juice


  •  Gluten free colored sprinkles, gluten free chocolate, or carob frosting of your choice.


Using a food processor, or standard hand mixer, whip the softened butter, sucanat and eggs to a creamy consistency. Add the salt and lemon rind and mix again. Slowly add the flour, a tablespoon at a time; the dough should be smooth and pliable. Remove from the food processor, or the mixing bowl, wrap in foil and place in the refrigerator for about one hour. Preheat the oven to 350°F/180° C.

Line cookie sheets with parchment paper.  Remove the dough from the refrigerator and divide into five equal portions.  Choose five different cookie cutter shapes of your choice. Roll out the dough to 1/4-inch thickness. Cut out with cookie cutters and place each one on the lined cookie sheets, at least 1/2-inch apart to allow for spreading.

Bake the cookies on the middle rack of the oven, for about 10 minutes, or until golden in color. Let the cookies cool on the baking sheet for about five minutes before removing to a cooling rack.  Let the cookies cool completely before decorating.

White Frosting: To 2 cups (250g) powdered sugar add 2-3 Tbsp. lemon juice and mix well. With a pastry brush, spread the frosting evenly on the cookies and let dry.

Chocolate Frosting: In a double boiler, melt any favorite gluten free chocolate bar of your choice over low heat. Using a pastry brush, spread the melted chocolate on the cookies. You can also place the melted chocolate in a pastry bag outfitted with a fine tip, and decorate each cookie with designs of your choice.

Colored sprinkles: Spread a very thin layer of white, or chocolate frosting on the cookies, and add the colored sprinkles on top of the frosting.

 Happy Holidays from our home to yours.