Each year I cook gluten-free foods for the Boat of Hope benefit for the Hope Chest Dragon Boat Team of WNY. Breast cancer survivors racing a big boat with a dragon on the helm? You betcha! I’m all for it. Originally it started because I wanted to give something back to the amazing chiropractors and staff at Naturally Chiropractic. After two post-partum hemorrhages, a complete placenta previa, and three years breastfeeding, I was wiped out. They helped put me back on the map. However, after attending the benefit year after year and hearing these incredible women sharing their stories (and because I have a pair of boobs myself, I suppose), breast cancer has become my favorite cause. If someone raises that flag, I usually fall in, even if I have to slog through mud to do it. If you missed it, here’s my post about running in the Dirty Girl Mud Run to benefit the National Breast Cancer Foundation.
I had so many requests for my recipes that I began posting them on my website last year. They are gluten-free and delicious. I hope you enjoy them and the Hope Chest Team credo – Paddle with a Purpose, Workout like a Woman and Empower Yourself!
I’m serving apple cider vinegar hummus, my neighborhood BFF Melissa’s famous salsa, fruit “salad” with balsamic vinaigrette, Vietnamese rice noodles, quinoa chocolate chip breakfast bars and raspberry-coconut blondies. Click the links to take you to the recipes.
I didn’t take a pic of the salsa because I couldn’t keep people out of it long enough! This is the perfect fresh salsa for any happy hour, party, burrito, taco salad, scrambled eggs, well…just about anything! I’m sure she’ll make it again this summer and I can nab a pic of its tomato, fresh corn and black bean magnificence.
The hummus was a hit! I have to admit, I thought I would miss the lemon juice, but I didn’t. Tahini is an investment, but the ability to whip this up on the spur of the moment is worth the $8.
I could eat this Vietnamese rice noodle salad for hours. Refreshing, light, and crisp!
My fruit “salad” was composed of spring mix lettuce, orange segments, apples, sliced grapes, and my very favorite balsamic vinaigrette.
Once again, I trawled the Gluten-Free Goddess’s website for baking inspiration. I made her Gluten-Free Quinoa Breakfast Bars, straight-up, no substitutions. Then I made my own version of her Gluten-Free Raspberry Coconut Almond Bars because her version was going to cost an arm and a leg to make in a half-sheet size!
Since I already had all the ingredients on hand to make the quinoa bars, I used a half-batch of the quinoa bars as a base, then used the streusel, the jam, and the coconut-almond topping from the original recipe (except I used butter instead of vegan substitute). Honestly, I would do it all differently. They were a bit squishy for my liking – too much butter in the streusel, I suspect. I love the concept, but I need to work on the execution. Next year!
We had a beautiful day for the Boat of Hope benefit for the Hope Chest Dragon Boat Team! I had so many requests for the gluten-free recipes I made for the event that I promised to post them all here. Here’s the menu:
Quinoa Breakfast Bars – I got this recipe from the Gluten-Free Goddess’s website. She wrote such a passionate intro to the recipe, I knew I was going to love it. It’s a fabulous recipe and a fabulous blog.
Mocha Rum Cheesecake – Marlene, my heroine in Scrumptious, insisted I make her signature cheesecake. 🙂 To make it gluten-free, omit the crust, garnish with whipped cream and sprinkle with hazelnuts.
Roasted Bliss Potatoes with Chimichurri – This link will take you to my chimichurri recipe. Be sure you look at the very bottom of the recipe if you want to know how I roasted the potatoes.
Click the links above and they’ll take you where you want to go!