This weekend we celebrated Penny’s 2nd birthday. I am one of *those* people who makes an event out their pups’ birthdays. We usually have a barbeque, since both of their birthdays land in the summer.
My usual go-to for a BBQ is veggie dogs, baked beans and chips. It’s one of my favorite junk food meals! When I think of BBQs, this usually comes to mind:
I was stumped for a bit on what to make without gluten or processed food.
I decided to grill up some veggies and top them with pesto.
We grilled up asparagus, eggplant and veggie kabobs (from Trader Joe’s), and topped it with homemade pesto (basil, spinach, olive oil, nutritional yeast, garlic, lemon juice, sea salt and pumpkin seeds whirled in the food processor).
I also topped a side of warmed, red kidney beans with the pesto. We ate this alongside fresh tomatoes topped with olive oil, balsamic vinegar, sea salt and chopped basil. I made a fresh mix of marinated artichokes, fresh olives and sun-dried tomatoes + homemade hummus. We used Trader Joe’s brown rice wraps warmed up and cut to dip into the hummus. These wraps, along with corn tortillas have made this no gluten part of the diet, so much easier!
This tasted like a Mediterranean feast! Not bad for my first gluten-free BBQ.
Dessert was fresh sliced peaches and figs. I love this time of year!
Happy 2nd Birthday to my (not so) little Penny!