Tomato Tart


1 tomato, thinly sliced

5 – 7 leaves of basil

1 tablespoon olive oil

Salt and pepper

Feta cheese (optional)

Simple pie crust (check out my recipe here)


Roll out pie crust according to instructions

Fill crust with the tomato and basil

Drizzle with olive oil and top with salt and pepper

Crumble Feta on top

Bake in the oven for 15 minutes at 350 degrees


Macaroni and Cheese

Macaroni and Cheese


1 cup cooked gluten free pasta (I like Banza and Jovial)

1/4 cup butter

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup gluten free flour

1 3/4 cup oat milk

8 ounces sharp cheddar cheese


-Preheat oven to 375 degrees

-Cook pasta according to directions on package

-Meal butter in a sauce pan over medium heat and add salt and pepper

-Stir in flour and turn heat to low

-Remove pan from heat and stir in oat milk slowly

-Once the oat milk is combined, stir in the cheese slowly

-Combine the cheese sauce with cooked pasta and pour into a baking dish

-Bake uncovered in the oven from 30 minutes

Strawberry Marsala

Strawberry Marsala


1 cup strawberries, quartered

1/8 cup sugar

1/4 cup Marsala wine

Whipped cream (optional)


Combine strawberries, sugar, and wine in a bowl and stir until sugar dissolves

Let the mixture marinate in the fridge for 15 minutes (or overnight)

Spoon strawberry mixture into a bowl and top with whipped cream


Gluten Free Raspberry Rhubarb Crumble


For the filling:

1 cup chopped rhubarb

2 tablespoons lemon juice

1/4 cup sugar

1/4 cup GF flour

1 cup fresh or frozen raspberries

For the crumble topping:

1 cup GF flour

1/3 cup sugar

1/4 cup brown sugar

1 stick cold salted butter

1/2 teaspoon cinnamon

1/2 teaspoon cardamom


Combine lemon juice, sugar, flour, rhubarb, and raspberries in a bowl

Pour mixture into a baking pan

In another bowl, combine all ingredients for the crumble topping until the mixture is crumbly

Distribute the crumble topping evenly over the filling

Bake in the oven at 350 degrees for 35 – 40 minutes


A Classic Cheese Board

Here are some tips and tricks to create the best charcuterie board:

  • Cut up hard cheeses into small, one bite pieces
  • Position the cheeses first on the board
  • Fill in open space with some sprigs of rosemary or any other fresh herbs
  • Fill two to three small bowls with olives, jam or nuts (measuring cups can be used instead of bowls)
  • Fold up the meats into fourths and curve them around round cheeses or bowls