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Delicious dairy and gluten free appetizers recipe! Imagine this: You’re at a party. After a long week of work, you are starving! From across the room, walks your gracious host with a plate of beautiful, mouthwatering appetizers. Well, it doesn’t get much better than that now does it? Unless, of course, you have celiac and are dairy intolerant. Therefore, you have to let them pass you by, as your stomach growls fiercely.
Gluten Free Appetizers
Nobody finds drooling all that attractive, so I try to keep it to a minimum when I’m out in public. Thinking over all the years I have been gluten and dairy free, I realize how challenging it has been, especially being at a party and not partaking in the special foods. It is also extremely hard for my daughter, Kara, who has Down syndrome. She LOVES food and gets her feelings hurt when she can’t partake in a celebratory feast.
Not only is it hard for you to not give in to the temptation, it is hard to say no to the people who are offering you the food. It seems rude to say no to a special dish when someone has gone through all the trouble of creating lovely appetizers for you, their guest. Certainly, they must feel put-off by the fact that you don’t want to sample any; especially if they have not had much experience with food allergies.
Not only that, but no matter how polite I am, I always get the sense that some hosts and hostesses feel badly when they realize they haven’t prepared for people like me with food allergies. Wouldn’t you feel guilty if you made a special appetizer and realized your guest couldn’t eat it?
Over time I have learned to pre-eat. You know, eat before you go just in case they don’t have anything besides carrots for you to snack on. But even then, it takes away from the whole party feeling. No one wants to be the odd man out not taking part in the festive dishes.
And this folks, is why I am sharing this recipe for dairy and gluten free appetizers recipe. And, over the next couple of weeks, we will share a couple more.
Start with the Meat
We like to always use grass-fed organic meat when we can. When you start with high quality ingredients, you will not doubt end up with a superb product. Meat that is grass-fed, organic, and hormone and anti-biotic free has been proved to have higher omega-3 fatty acids, less fat, and more vitamins. We couldn’t just do plain meatballs, there had to be a little surprise inside right?
When you’re making your meatballs per the recipe below, you can easily pop an olive in the center before you bake them. Did you know that olives are high in vitamin E?
Vitamin E is also known for being great for the skin. Olives are regularly eaten as part of a Mediterranean diet.
I personally, am not a big fan of olives by themselves. However, when combined with the meatballs, vegetables, spices and dip, I have to say, they taste really good!
Tomatoes and Cucumbers
You can’t go wrong with cucumbers! Check out this article on several benefits of cucumbers by Dr. Mercola. Apparently, they are beneficial for your heart, digestion, inflammation, and more! I love using cucumbers in my fresh veggie juices because they provide so much liquid.
One of my faves is the version of a Robeks cool cucumber juice we make at home with less apple juice for sugar control.
Tomatoes are known for their lycopene content which is another powerful antioxidant. Tomatoes and nightshades are not good for everyone though. Some individuals are sensitive to night shades and eating them causes inflammation and joint pain. Many people have to avoid or limit them in order to alleviate their symptoms. I did for quite some time when I was sick with Lyme disease.
Still today, I am pretty careful not to eat too many nightshades or eat them too often. You can read about some anti-inflammatory spices which are nightshade free if you need to modify this recipe to be free of nightshades.
Dairy and Gluten Free Appetizers Assembly
Grab some little toothpicks, plop the meatballs at the tip then add to them like a shish kabob. An olive, a small tomato, a thin cucumber slice curled for some flare and voila! Yummy delicious appetizer that is friendly for those with gluten and dairy allergies or sensitivities.
If you prefer, you can even put a piece of pineapple or colored peppers on the toothpicks instead of the olives and tomatoes.
- Preheat the oven to 400 degrees F
- In a large bowl, mix together all ingredients until the texture is homogeneous.
- Shape the meat mixture into small balls and fill them with green olives.
- Place the meatballs on the pan and bake for 15 minutes or until well done.
- Serve with garlic mayo and thin cucumber slices and cherry tomatoes as you see in the images.
- Garlic Mayo:
- Place the cloves of garlic, capers, salt and pepper and mayonnaise in a food processor and mix for 10 seconds; Add lemon juice slowly and mix gently. Taste as you add the lemon and only add as much as you feel you want in your dip.
- If you like Chili Flavor:
- Add the mayonnaise mix and 4-5 tsp chili sauce, 2 drops of tabasco and mix gently by hand.
- Refrigerate for 1 hour before serving.