Coconut Madelines: a Gluten Free Dessert Cookie

Yesterday I was craving coconut macaroons, but I really wanted to try out my new Madeline pan. So, these coconut madelines were born. These are good enough to have with your morning coffee for a luxurious treat and fancy enough to make for company. I used a combo of gluten-free flour and almond flour and made them a bit cakey. The combo of coconut cream, mascarpone cheese and butter make them extra moist, and the addition of lavender simple syrup takes the flavor up a notch (you can’t taste the lavender, it just gives it a little extra something). These were devoured by the kids and adults alike. Click here for an affiliate link to my Madeline pan: Recipe below:

Makes 24:
1/2 c. gluten-free flour (I love the one Pillsbury makes)
1/2 cup almond flour (a fine one would work best)
1/8 tsp. sea salt
1/2 tsp. baking powder
1/2 cup granulated sugar
Stir all of the above together until thoroughly mixed in a large bowl.

In another bowl:
2 large eggs. Start beating them with a hand mixer and slowly pour 1/4 c, lavender simple syrup (regular simple syrup will do, and if you don’t have that maple syrup will also work) into the mixture, beating until creamy. While still mixing, add:
1/4 c. Mascarpone cheese
4 tablespoons coconut cream (from a can of full-fat coconut milk that’s been refrigerated)
1/2 stick melted butter

Once that mixture is creamy, add in:
1 tsp. vanilla extract
1.5 tsp. coconut extract
1 tsp butter extract

Stir with a spoon until just blended.

Fold the dry mixture into the wet mixture gently and stir until just blended. Add one cup of unsweetened coconut flakes (I used bobs red mill). Again, stir until just blended. I split this recipe in half and added about 1/2 c. chocolate chips to one half.

Preheat your oven to 375 Fahrenheit and brush melted butter over the cups in your pan. Scoop one small melon baller’s worth (about a heaping tablespoon) of dough into each cup and bake for ten minutes. Allow to cool on a baking rack before dusting with powdered sugar. Enjoy!

Tuna Tostadas: an Easy Dinner Idea

This is not your regular tostada. This is a piled-high chip-full of perfection. Fish tostadas are something I’ve made a lot over the years and it is always a crowd pleaser. And it’s sooo easy… it’s basically nachos. This one has feta cheese and seared tuna with a drizzle of Cholula. Recipe below:

Makes four:

  1. About half a can of refried beans heated and stirred with a couple tablespoons of water
  2. Four tostada shells
  3. Half a white onion, chopped finely
  4. Two small tuna steaks
  5. Four oz crumbled feta cheese
  6. A few sprigs of thyme
  7. One small avocado, sliced

Spread the beans onto the tostada shells. Sprinkle the onions and feta on top. Add the sliced avocado. Sear your tuna in a separate pan with butter, salt and pepper, about 2 minutes on each side (according to instructions for your particular fish). While the tuna is searing, place the pan of tostadas in the broiler until they are warm and the cheese gets melty. Slice the tuna thinly and place on top of the rest of the ingredients. Add a sprinkle of thyme leaves (cilantro would be good here too) and drizzle with Cholula.

Buckwheat, Oat and Raisin Gluten-Free Muffins

What could be better than coffee and a muffin? I made a latte with some Javy coffee concentrate microdose and it was a perfect match. These muffins are gluten-free and made with buckwheat, oats and raisins. Recipe below:

Makes 12 standard size muffins:
1/2 c gluten free flour (I use @pillsburybaking)
1 cup old fashioned oats
1/2 c. Buckwheat flour (I used @bobsredmill)
1/2 c. Ground flax seed
1/2 cup raw or coarse sugar
1/4 tsp sea salt
1 tsp. Baking soda
1.5 tsp cinnamon (I use Vietnamese cinnamon and it really makes a difference)
1 and 1/4 c. buttermilk
1 egg
1 tablespoon white vinegar
1/4 c. avocado oil
1 tsp. Butter extract
2 tsp. vanilla extract
1 c. Raisins

Preheat your oven to 350 degrees Fahrenheit. And grease a standard sized muffin tin. Mix the dry ingredients thoroughly. Add the wet ingredients and mix until just blended. Fold in the raisins. Spoon into the muffin tin and bake for 20 minutes, or until a fork comes out clean. Enjoy!

Corn Salad and Baked Thyme Salmon

Need a fresh salad idea for your summer menu? Try this corn salad I paired with baked thyme salmon:

For four:
Four ears of corn
Ten sprigs of asparagus
1/2 red onion
3 medium sized tomatoes
1 avocado
1 orange or yellow bell pepper
1/4 c. Lime juice
Handful of fresh herbs (I used chives, thyme, cilantro and parsley)
About ten balls of fresh coriander (or about 1/4 tsp dried)
4 tablespoons butter
Salt, pepper and tajin or chili powder to taste (for the corn)

Roll the corn cobs in the butter and coat with salt, pepper and tajin. Bake at 400 degrees Fahrenheit for 30 minutes. At the 20 minute mark, add the asparagus to the pan, being sure to coat it In some of the butter and spices as well. Remove the pan from the oven and let them cool. Meanwhile, chop all of the other ingredients finely and mix in a bowl with the lime juice. Smash the coriander with a knife and chop it up too.

Once the corn and asparagus are cool enough to touch, cut the kernels off of the cobs and add them to the salad. Chop the asparagus to about 1 inch pieces and add them too. Toss and top with whatever meat you like, or eat it on its own with a sprinkle of feta or goat cheese.

The salmon is just drizzled with a bit of avocado oil and baked at 350 for 25 minutes with salt, pepper and thyme sprigs. I topped it with a purple thyme flower.

Strawberry banana frozen yogurt

Looking for an easy, not too sweet summer dessert? This one is a creamy, whole-milk strawberry-banana frozen yogurt.

You’ll need:
1/4 cup heavy whipping cream
2 cups of good quality, grassfed yogurt (plain)
2 teaspoons vanilla
About two cups fruit of your choice, I used frozen strawberries and bananas
1/4 tsp #himalayansalt
1/3 cup sugar

Sprinkle the sugar over the fruit and let it sit at least a half hour.
Add all of the ingredients to a high powered blender, I use my Ninja.
Blend for at least 60 seconds, or until everything is whipped and smooth.
Add it to your ice cream maker and freeze according to instructions. Mine took about 30 minutes. Enjoy!

Links to shop (these are affiliate links):

Ninja blender:

Cuisinart Ice Cream Maker:

Stuffed bell peppers with an egg on top

These bell peppers make a nice light dinner on their own or can be served with pasta or risotto. They are also the perfect way to use an abundance of herbs if you have a garden!


1lb grassfed ground beef

1/2 cup chopped herbs (oregano, parseley and basil work well)

Sea salt, to taste

Cracked pepper, to taste

One egg for the meat mixture

1/4 cup Parmesan cheese

1/2 cup goat cheese

1/2 can tomato sauce

An egg to top each pepper

Four large bell peppers


Slice the bell peppers open lengthwise, remove stem and seeds. Place side by side on a parchment-lined pan, like this one. Mix one egg, herbs, spices, Parmesan and beef in a bowl thoroughly. I usually mix with my hands. Separate the mixture into 8 equal portions and smoosh into the halved bell peppers.

Top each one with a couple of tablespoons of the sauce, then sprinkle a bit of goat cheese on each one. Bake at 350 for about 25 minutes. Take the pan out of the oven and create a little divot in each. Gently crack an egg on top. Add a bit more salt ans bake another ten minutes.

Hidden veggie brownies—a gluten-free dessert recipe

Brownies are asked for all the time in my house. It is difficult to get just the right combo of chewiness and fluffiness – the ratios have to be just right to get them how you like them. I have probably made 20 different brownie recipes and experimented with several of my own. This one is a little chewy, a little cakey, very moist, and has a sweet and saltiness I love. It also includes my favorite chocolate bar in the world — Cadbury Dairy Milk — and two cups of spinach, which serves to cut the sweetness, add moisture, and force some nutrition into my picky children. If you have picky eaters like I do, these brownies feel like winning.


  • Two sticks of unsalted, grass fed butter. (Click here for the one I like)
  • One large Cadbury Dairy Milk Chocolate bar
  • 1 cup organic semi-sweet chocolate chips
  • 1 cup coarse sugar
  • 1/4 cup gluten-free flour blend
  • 1/4 cup oat flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter extract
  • 1 teaspoon almond extract
  • 3 large eggs
  • 2 cups fresh spinach
  • 1/2 cup unsweetened raw cacao powder
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt


Preheat the oven to 350 and prepare your pan. I like to use a 9×13 Pyrex lined with parchment and sprayed with coconut oil spray. Melt the butter and chocolate together in the microwave. Stir to mix it. Place the spinach in a blender and pour the butter mixture over it. Blend until totally smooth and there are no chunks of spinach.

Crack the eggs into a batter bowl and whisk lightly until they are completely blended. Slowly whisk in the chocolate/butter/spinach mixture. Once blended, slowly add in the sugar, flour, oat flour, cocoa powder, baking powder and salt. Add the extracts, and mix just until blended (don’t over mix). You can do this by hand or in a stand mixer like this one.

Pour the mixture into the pan and spread evenly. Bake about 28 minutes or until a toothpick comes out clean (check it at 25 minutes because ovens vary).

Allow the brownies to cool at least 30 minutes. These do crumble a little bit when warm, so send the kids outside to enjoy them!

Gluten-free Spring Blueberry Pie

When my three-year-old son Gus asked me: “Mom, you make me a blueberry pie?” Of course I immediately ordered the ingredients. This one was made with frozen wild blueberries and definitely had a fresh texture. You can use any gluten free pie crust for this! This one is my go to. And my favorite gluten free flour (King Arthur) can be purchased here:


  • Three cups frozen organic wild blueberries
  • Three tablespoons corn starch or arrowroot powder
  • 1/2 cup to 3/4 cup honey, to taste
  • 1 tsp cinnamon (or more to taste)
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom
  • A dash of sea salt
  • 1 apple, peeled and grated (I used honey crisp)
  • Five teaspoons butter
  • 1 egg (for an egg wash before baking)

After rolling out one half of the crust and lining a pie pan with it, mix all of the filling ingredients except the butter. The apple helps it hold together, but you won’t taste it or see it in the final product. Pour the filling into the prepared crust. Drop the teaspoons of butter into the filling, evenly spaced.

Add your top crust. I did mine in a lattice style (Here’s a tutorial!). Brush the beaten egg over the top of the crust with a pastry brush. Bake at 400 degrees for 20-30 minutes, or until it’s golden brown. Let cool completely.

This pie has a very fresh texture! If you like more of a jelly-like filling, you can cook the ingredients in a saucepan for ten minutes before filling the pie. For a beautiful pan, click here.

*This post contains affiliate links.

Mango protein smoothie with spirulina and probiotics

This smoothie is part of a trick I have for getting back on track after a day of over-indulging. In this week’s case, Saturday was filled with birthday cake and pizza for our daughter, and Sunday morning was definitely a groggy one. We were craving something extra healthy, and I had just gotten my new Ninja blender in so this was the perfect breakfast. This smoothie has full fat Bulgarian yogurt for probiotics, grassfed vanilla protein powder and spirulina for extra nutrients. And the ninja did not disappoint … this blended in about 30 seconds! (This post contains affiliate links.)

Recipe (for two 16 oz smoothies)

  • 2 scoops vanilla whey protein (we like this kind)
  • 2 scoops spirulina (like this one)
  • 2 cups coconut milk (the kind in the carton)
  • 1/2-3/4 cup frozen banana slices
  • 1 cup frozen mango chunks
  • 1 tsp vanilla
  • 3/4 cup whole milk yogurt (I use Bulgarian for extra probiotics)

Add all items to the blender and blend until smooth! Enjoy! (To check out the Ninja, click here).

Coconut Milk Banana Ice Cream

This recipe is sooo easy if you have an ice cream maker, and so good. The one I use is an older version of this one and it has lasted nearly 17 years! I added some grassfed gelatin to this because it helps it not get so icy after freezing. Enjoy!

1 can full fat coconut milk

1/4 cup organic cane sugar

3/4 cup frozen banana slices

1 tablespoon vanilla

1/4 tsp sea salt

1/4 tsp almond extract

1/2 tsp coconut extract

1 tablespoon grassfed gelatin

Blend all ingredients in a high speed blender until creamy, two or three minutes. Pour into ice cream maker and let it run until frozen. Store in airtight freezer safe container.

*This post contains affiliate links.