Welcome to Gluten-Free Wednesdays, a carnival of gluten-free eating ideas.
Please take time to browse a few of the links and comment on them. Thanks for stopping by and for your participation. This carnival would be no fun at all without you!
Giveaway: I have a Bob’s Red Mill giveaway for the first five people who enter the Spar for the Spurtle contest. Hurry though. Entries have to be in by Friday.
Video: You might find it funny, you might find it gross, or you might hope that it works. Last week I shared a video of my brother showing a simple way to peel hard boiled eggs.
Monthly Theme: July’s theme is zucchini. The theme is just a suggestion, not a requirement, but I do look for theme related recipes to highlight each week.
Last Week’s Highlights:
Swordfish and Vegetable Kabobs – Avocado Pesto
Baked Zucchini Sticks – In Flora’s Kitchen
Chocolate Zucchini Brownies – Hope’s Kitchen
Summer Veggie Medly – I’m a Celiac
Easy Sautéed Zucchini – The Willing Cook
My Submission: This week I have a zucchini recipe to go with this month’s theme.
The Carnival: Please read!
- Keep the links to gluten-free eating ideas (recipes, reviews, menus)
- If you’re new, please read the guidelines.
- Leave a link back (I will not highlight any recipes that do not link back.)
- Thanks for participating!
If you get this post by email, remember to click over to the site later in the day or sometime tomorrow to see what great ideas have been gathered here.
So flattered you included my kebab recipe from last week in the highlights! Thanks!
Hi Linda,
I’ve linked up my South Jersey trip report, which includes reviews of our B&B and its breakfast and a restaurant that’s popular among gluten-free diners.
I made zucchini bread and muffins/cupcakes today. So good! But I’m having issues with my photography equipment. Hope to get it resolved so I can share the post for next week’s roundup to properly meet your monthly challenge. 😉
Thanks for hosting! Off to watch the video …
Shirley
Thanks so much for hosting! This week, I shared my Veggie Curry over Millet. It’s Gluten Free, Vegan, and Body Ecology Diet friendly!
I’m having fun spiralizing zucchini for different “pasta” dishes. Maybe I’ll have one to link up by the end of the month! Today I have a Creamy Kale and Cherry Salad. Hugs to you, Linda!!
Thanks for hosting! I shared a recipe for zucchini chips and for cherry salsa.
Amanda
Thank you for hosting, this week I shared my Lemon and Blueberry Cake.
Thank you for hosting! It is my first time at Gluten Free Wednesdays. I have posted a Zucchini Pasta with Creamy Avocado Sauce recipe. It it GAPS, Paleo, vegan, and delicious!
http://empoweredsustenance.blogspot.com/2012/07/zucchini-pasta-with-creamy-avocado.html
Linda,
Thank you so much for featuring my Easy Sauteed Zucchini this week! It is a staple in our house because of its ease of preparation, healthiness, and of course, great taste. I’m sharing my Beans & Rice recipe this week. Although zucchini isn’t called for in the recipe, I’m sure it would be a great addition 🙂
Michelle
Hi Linda,
Great picks from last week. My zucchini are starting to pile in from the garden. Love finding new ways to use them in the kitchen.
This week I am sharing:
(1) Raw Mexican Chocolate Ice Cream (vegan, cane-sugar free, dairy free)
http://www.thetastyalternative.com/2012/07/raw-mexican-chocolate-ice-cream-vegan.html
(2) Chewy Grain Free Granola Bars (dairy free, cane-sugar free, SCD)
http://www.thetastyalternative.com/2012/07/chewy-granola-bars-grain-free-dairy.html
(3) Raw zucchini pasta with two awesome raw dressings
http://www.thetastyalternative.com/2011/11/raw-pasta-two-ways-with-two-delicious.html
Have a great rest of your week.
Be Well,
–Amber
Linda,
You can never get enough zucchini recipes for zucchini season. Thanks for hosting. I linked a fresh herb pesto made of spinach, basil, and parsley.
THANK YOU SO MUCH for featuring my Summer Veggie Medley! I’m honored!