Tuesday, February 7, 2023

Gluten-free summer favorites

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Whether you’re gluten-free by choice of diagnosis, these summer recipes will be right up your alley!

Gluten-Free Summer Spaghetti with Bacon

  • 1 lb. (2 8 oz. boxes) Pamela’s Spaghetti
  • 4 Tablespoons extra virgin olive oil, divided
  • 4 cloves garlic, minced
  • 4 slices bacon, cooked and crumbled (optional)
  • 3 cups fresh tomatoes, diced
  • 1/4 cup fresh basil, sliced thin
  • fresh parmesan cheese (for serving, optional)
Gluten-Free Summer Spaghetti with Bacon
  1. Cook the spaghetti according to the package directions and prep the rest of the ingredients while the pasta is cooking.
  2. When the pasta is done, add the drained pasta to a serving bowl and toss with 2 tablespoons of the extra virgin olive oil.
  3. Heat the remaining 2 tablespoons of extra virgin olive oil in a small pot or skillet and add the garlic. Cook on medium-low heat for a few minutes until the garlic is fragrant. Pour over the spaghetti and toss to combine.
  4. Top the spaghetti with the bacon, tomatoes, basil, and fresh parmesan cheese and serve warm.

Summer Quinoa Salad with Sunbutter Sauce


  • 1 c quinoa, rinsed
  • 2 c water or broth
  • 1/2 c basil leaves, chopped
  • 1 lb boneless skinless chicken breast
  • 1 tbsp olive oil
  • 1-pint grape tomatoes halved
  • 2 medium peaches, pitted and diced
  • 4 Persian cucumbers, diced
  • 4 tbsp sunflower seeds
  • 4 tbsp hemp seeds
  • 1/2 c sunbutter sauce
  • sea salt, to taste
  • cracked black pepper, to taste
Summer Quinoa Salad with Sunbutter Sauce
  1. Place the quinoa into a fine-mesh sieve and rinse under cool running water. Place the rinsed quinoa into a small pot and add 2 cups of water or broth, plus a pinch of salt. Heat over high heat until the water comes to a boil. Reduce heat to medium-low, cover, and cook until the quinoa has absorbed all the water, about 15 minutes.
  2. Toss the cooked quinoa with the chopped basil leaves.
  3. While the quinoa is cooking, grill the chicken. Place a grill pan over high heat. Rub the chicken thighs with the olive oil, then sprinkle each side with salt and pepper. Grill 6-7 minutes per side, or until an instant-read thermometer reaches 165* in the thickest part of the chicken. Allow the chicken to rest for 5 minutes while you chop the vegetables, then slice against the grain into 1/2″ slices.
  4. Place 1/4 of the cooked quinoa into a salad bowl. Top with 1/4 of the tomatoes, peaches, and cucumbers, then 1/4 of the grilled chicken. Sprinkle the salad with a tablespoon each of sunflower seeds and hemp seeds, then drizzle with 2 tbsp sun butter sauce. Serve immediately.

Shrimp Spring Roll Salad {Gluten-Free, Dairy-Free}


  • 2 tablespoons lime juice
  • 1 tablespoon minced ginger
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon agave
  • 1 teaspoon sesame oil
  • 1 tablespoon ginger oil
  • 2 small English cucumbers cut into matchsticks
  • 8 ounces bean sprouts
  • 4-ounce rice vermicelli cooked according to package directions
  • handful basil mint, cilantro, Thai basil, chopped
  • 28 large shrimp peeled, deveined, rinsed and thoroughly dried
  • 1 tablespoon minced ginger
  • 2 birds eye chilis
  • 1 tablespoon ginger oil
Shrimp Spring Roll Salad {Gluten-Free, Dairy-Free}
  1. In a small bowl combine lime juice, 1 tablespoon minced ginger, fish sauce, rice vinegar, agave, sesame oil, and 1 tablespoon ginger oil. Whisk until smooth.
  2. Heat a pan over medium-high heat and add 1 tablespoon ginger oil. Add 1 tablespoon minced ginger and cook until just translucent. Add shrimp, in a single layer, and birds eye chilis. Cook shrimp for a few minutes per side until cooked through. Mix. Remove from pan.
  3. In a large bowl combine rice vermicelli, bean sprouts, cucumbers, and herbs. Toss until mixed. Drizzle sauce mixture on top and mix.
  4. Serve topped with 7 shrimp each.

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