Tag: Gluten Free

Heirloom Tomato Tartlets with Whipped Herb Ricotta

Spring is officially underway, and I can’t think of a better way to kick this beautiful season off than with these equally beautiful (and delicious) heirloom tomato tartlets. The recipe may look complex, but it is very simple and sure to wow whomever you decide to share them with. The crust is made using a gluten and grain-free almond flour. Almond flour is light and gives the crust a delicate buttery flavor that melds perfectly with the filling–more about that to come. The dough is pressed into 4-inch tartlet pans and chilled while the filling is made.

To create the super creamy filling, egg is whipped along with ricotta cheese and plenty of herbs like thyme, garlic and basil. No need for a mixer to whip the filling, just vigorously mix with a fork or spoon until fluffy. Pour the filling into crusts and top with mini heirloom tomatoes that are tossed in olive oil and balsamic to lightly flavor and help caramelize the tomatoes as they bake. Be sure to shake off any excess balsamic vinegar and olive oil before placing tomato halves on top. Bake tartlets for 25-30 minutes and allow them to set at room temperature for ten minutes before lifting from pans.

Serve these tarts alongside a big salad for a meatless Monday dinner with farm to table vibes. The tarts are also delicious for breakfast. If you are feeding a larger crowd, simply double the recipe. A big glass of chardonnay or sauvignon blanc pairs beautifully with the creaminess of the ricotta cheese.

Happy Spring and more delicious seasonal recipes to come!


Heirloom Tomato Tartlets with Whipped Herbed Ricotta

15 minutes

30 minutes

45 minutes

Yield: 2 tartlets

Heirloom Tomato Tartlets with Whipped Herbed Ricotta


  • 2/3 cup almond flour
  • 4 tbsp grass-fed butter, softened
  • 1/8 tsp sea salt
  • 1 cup heirloom cherry tomatoes, halved
  • 1/2 tsp olive oil
  • 1/2 tsp balsamic vinegar
  • For Filling
  • 1/2 cup Ricotta cheese
  • 1 egg
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp minced garlic
  • 1/8 tsp black pepper
  • 1/8 tsp sea salt
  • Fresh chopped basil for serving


  1. Preheat oven to 350 and grease two 4 inch tartlet pans with olive oil. In a mixing bowl, combine butter and gradually stir in almond flour and sea salt. Divide dough into two balls. Press dough into prepared tartlet pans. Refrigerate.
  2. In a separate mixing bowl, combine Ricotta cheese, egg, dried basil, thyme, garlic, black pepper and sea salt. Use a spoon to whip and combine ingredients until fluffy. In a small bowl toss tomatoes in olive oil and balsamic vinegar.
  3. Divide filling between tartlet pans and spread evenly. Arrange tomatoes in top gently pressing into filling. Place tartlets onto a cookie sheet and bake 25-30 minutes or until crust edges are golden brown. Let tartlets stand at room temperature 10 minutes before slicing.
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Coconut Lime Cupcakes with Cream Cheese Frosting

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I wanted to make a dessert recipe that screamed “Summer!” without a ton of sugar and processed ingredients. I love all things coconut and lime pairs very well, adding a juicy burst of flavor.

Instead of traditional flour, I used a combination of coconut and tapioca flours. Coconut flour is great for baking gluten free dishes with a nice coconut aroma and tapioca starch keeps the cupcake batter light while remaining allergy-friendly. I really enjoy desserts with a cream cheese based icing. It helps cut through the richness of a dessert and doesn’t add heaps of unnecessary sugar. Instead of buying store bought cupcakes, try this crowd pleasing cupcake recipe full of summertime goodness.

Coconut Lime Cupcakes with Cream Cheese Frosting

Coconut Lime Cupcakes with Cream Cheese Frosting


  • 1 cup coconut flour
  • 1 cup tapioca starch
  • 1 tbsp baking powder
  • 2 eggs
  • 1/3 c coconut oil, melted
  • 1.5 cups unsweetened almond milk
  • 1/2 cup coconut sugar
  • 1 cup unsweetened shredded Coconut
  • 1/3 cup lime juice
  • 2 tbsp lime zest
  • 8 oz cream cheese
  • 1 tsp vanilla extract
  • 2 tbsp raw honey (the thick kind)
  • 1 tbsp milk


  1. Preheat oven to 350 and line a muffin tin with paper liners. Cream together coconut sugar and eggs using a hand mixer. Add melted coconut oil and almond milk, beat once more until combined.
  2. Gradually mix in coconut flour, tapioca starch and baking powder. Add lime juice, lime zest and coconut. Stir. Use a 1/4 cup measuring scoop to add cupcake batter to muffin tin. Bake 30 minutes.
  3. In the meantime, beat cream cheese, vanilla extract, and raw honey. Add milk and beat once more. Pour frosting into a piping bag. Refrigerate.
  4. Allow cupcakes to cool 20 minutes. Frost and refrigerate until serving.
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Strawberry-Kiwi Cream Cheese Tart

Strawberry Kiwi Cream Cheese Tart Main Image

Warmer weather and chilled desserts go hand in hand. This weekend I am having my mom and stepdad over for a BBQ. I wanted to create a dessert for us to enjoy after dinner that would feel Spring-like. I have been making this oat crust for all sorts of dessert recipes from protein pie to piña colada bars. It is safe to say that it has become my go-to crust recipe for desserts. I like it because it is full of fiber and taste like cookies, providing a nice crumbly texture for just about any filling or topping. I thought it would make the perfect base to be topped with a lightly sweetened cream cheese filling and fresh strawberries and kiwi. I hope you enjoy this strawberry kiwi cream cheese tart as much as we will!


Strawberry-Kiwi Cream Cheese Tart

Strawberry-Kiwi Cream Cheese Tart


  • 1 c oat flour
  • 1/4 c old fashioned oats
  • 1/4 c cane sugar
  • 1/2 c melted butter
  • 2 16 oz packages cream cheese at room temperature
  • 1 tbsp vanilla extract
  • 1/3 c powdered sugar
  • 2 tbsp unsweetened almond milk
  • 2 c thinly sliced strawberries
  • 1 c thinly sliced kiwi


  1. Preheat oven to 350. Grease a tart or pie pan.
  2. Combine oat flour, butter and sugar in a mixing bowl. Mix until combine and moistened.
  3. Press crust mixture into pan using hands.
  4. Bake 20-25 minutes or until light golden brown. Remove from oven. Cool at room temperature.
  5. Using a hand mixer, beat together cream cheese, powdered sugar, almond milk and vanilla until smooth.
  6. Spread cream cheese filling over crust.
  7. Top with sliced kiwi and strawberries. Refrigerate 2 hours. Slice and serve.
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Creamy Sun Dried Tomato Chicken


I adapted this delicious dish from a recipe my mom used to make. She would serve it over bow tie pasta. I left out the pasta and upped the nutrient content by adding fresh portobello mushrooms and peas. This dish walks the line between healthy and decadent, but it is the quality fat that is important. Using grass-fed butter and organic heavy cream, you don’t have to feel guilty for enjoying this rich creamy sun dried tomato chicken recipe. Don’t fear the fat!

4 chicken breasts (organic)
1 cup sliced baby portobello mushrooms
1/2 cup peas
Salt and pepper to taste
3 tbsp grass-fed butter, divided
2 cloves garlic, minced
1 tsp red pepper flakes or cayenne
3/4 cup chicken stock
1/4 cup white wine
1/2 cup organic heavy cream
1/3 cup sundried tomatos in olive oil, drained and sided thinly
1/3 cup grated Parmesan
1/4 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp dried basil
1/4 cup fresh basil leaves,chiffonade

Preheat oven to 400

Season chicken breasts with salt and pepper.

Melt two tablespoons butter in a large skillet over medium heat. Brown each side of chicken breast for approx. 3 minutes. Set aside into oven safe baking dish.

Melt remaining butter. And garlic and red pepper. Stir and cook until fragrant. Add broth, white wine, heavy cream, sun dried tomatoes, parmesan, and all seasonings except basil chiffonade.

Bring to boil and simmer until thickened, about 5 minutes. Add mushrooms and peas. Stir.

Pour over chicken in oven safe dish. Bake for 25-30 minutes. Garnish with fresh basil.