Gluten Free

Low-FODMAP Thumbprint Cookie Recipe

Low-FODMAP Thumbprint Cookie Recipe (gluten free, egg free)

These sweet little cookies are low FODMAP, gluten free, egg free and only call for 5 ingredients! They're ridiculously easy - what more could you want. The star ingredient is almond meal which keeps the cookies soft and tender. They're also low in sugar so you can enjoy a treat and stay healthy! Click through to get the 5 ingredient recipe.

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I love making Christmas cookies, and there's no need to give 'em up just because you're following a special diet. 

But these cookies aren't just low-FODMAP. They're better for you health-wise too. Here are all the reasons why you should add them to your cookie tray:

  • They're incredibly easy - Just 5 ingredients (plus salt!)
  • They're made with nutrient-packed almond meal, not flour
  • They're low in sugar 
  • They're low-FODMAP, gluten-free and egg-free
  • They stay soft and tender for a few days (thanks to that almond meal), but they also freeze great

Convinced? Sure you are...on to the recipe!

>>> Psst! New to FODMAP? Click here to get started with the FREE 7-Day FODMAP Jumpstart so you can relieve IBS fast!

Low-FODMAP Almond Thumbprint Cookies (gluten free, egg free)

Adapted from this recipe by King Arthur Flour. 
A low-FODMAP serving of almonds is 12 grams, and the whole recipe uses 96 grams. King Arthur makes a super-fine almond flour, and if you use that the cookies will have a shortbread-like texture. Since I had almond meal on hand - and it's easier to find - that's what I used and it works great.

Makes 12 cookies - Recipe may be doubled
(1 serving=1 cookie)

INGREDIENTS

1 cup (96 grams) almond flour
3 1/2 tbsp  (49 g) unsalted butter, at room temp
3 tbsp (25 g) powdered sugar
1/4 tsp sea salt
1/2 tsp vanilla extract
4 tsp strawberry jam

INSTRUCTIONS

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. Add add all ingredients except jam to the bowl of an electric mixer and mix on medium speed until a cohesive dough forms (or mix by hand).

3. Scoop heaping teaspoons of dough and roll into 1 1/4-inch balls. Arrange on prepared baking sheet about 1 1/2 to 2-inches apart.

4. Use your thumb to make an indentation in the center of each ball of dough. Fill with 1/4 tsp jam (overfilling cookies will cause jam to boil over in the oven).

5. Bake 9 to 12 minutes, or until the edges of the cookies feel just set. Cookies will not brown much.

6. Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving. Cookies keep at room temperature for 3 days or in the freezer for 3 weeks; defrost at room temp.

Want more EASY holiday treats? Check these out!

Orange-Pecan Cookies (low-FODMAP, gluten-free)

Fudgy One-Bowl Brownies (low-FODMAP, gluten-free)

 

 

One-Pan Cheesy Mexican Rice (and Free Cookbook Preview!)

One-Pan Cheesy Mexican Rice (and Free Cookbook Preview!)

 

My One-Pan Cheesy Mexican Rice with Ground Beef is the ultimate one-dish meal! It's easy enough for weeknight dinners, and it's kid and family friendly, as well as low fodmap and gluten free. Click to get the recipe and a bonus sneak peek at the Calm Belly Kitchen Cookbook: Crave-Worthy Low FODMAP Recipes for Everyday!

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Today's recipe is:

  • Easy (as in, "after-work easy")
  • Cheesy (easy and cheesy!)
  • Low-FODMAP (and gluten free)
  • Made completely in one pan
  • Crazy-good

This magical unicorn of a recipe is my One-Pan Cheesy Mexican Rice with Ground Beef. Not only is it a tasty, all-in-one, low-FODMAP meal, it's the first recipe I'm sharing from the Calm Belly Kitchen Cookbook.

It's also got a really great backstory.

I've been developing the recipes for this cookbook since January. I planned them out and put them on my calendar. Week after week, I'd churn out a few more: testing them, planning the photo shoots and props, writing the text.

(For the record, it's an ebook, but I couldn't resist that cool mock up!)

Some of my original recipe ideas didn't pan out like I expected, or they just didn't fit into the book as it took shape. Somewhere in March, I figured out that I had about 45 recipes, but I wanted to hit 50.

So I asked you guys! If you've been part of the Email Crew for awhile, you might remember that around the end of March I asked you to nominate recipes you'd like me to create for the book. 

The suggestions were priceless because I got tons of insight into what you're really craving. I picked my top 3 and left it up to a vote. One-Pan Cheesy Mexican Rice with Ground Beef was the clear winner. 

A few people in the community have already tried it out and posted about it on Facebook:

I'm so glad I decided to ask for input (and help with recipe testing!) from the Calm Belly Community. It's made this book so much better than it could have been if I'd just worked away in secret.

The full recipe for my Cheesy Mexican Rice is below for you, but if you'd like a full sneak peek at the Calm Belly Kitchen Cookbook with 3 of my favorite recipes, click the button!

Your free preview includes the Cheesy Rice along with my Slow Cooker Chicken Goulash and Chewy Walnut Chocolate Chip Cookies, which both of my reader recipe testers gave 5 out of 5 stars!

And if you don't care about a preview, but want to pre-order the Calm Belly Kitchen Cookbook at the lowest price it will be in foreseeable future, click here!

The price goes up on the official release date, May 16th. Your card won't be charged until you receive your purchase on that date!

The Calm Belly Kitchen Cookbook is a PDF file ebook (ipad not included obviously!).

Click here to pre-order before the price goes up!

One-Pan Cheesy Mexican Rice with Ground Beef

It's best to use “instant” or “minute” rice since it takes a bit longer to cook with this method. I like using brown rice, but instant white rice will also work and should cook faster (use 1 ½ cups water for instant white rice). Regular white rice also works, but you'll need more water and the cooking time will be about 40 minutes.

Serves 6

INGREDIENTS

Cooking spray
1 ¼ lb ground beef
2 tsp ancho chile powder, divided
2 tsp cumin, divided
Salt and freshly ground black pepper to taste
2 ½ cups instant brown rice (see note above)
15 oz can petite diced tomatoe
15 oz can tomato sauce
2 cups water
8.75 oz can sweet corn, drained
4.5 oz can chopped green chiles
5 scallion tops, sliced
1 packed cup (4 oz) grated colby jack or cheddar cheese
Chopped fresh cilantro for garnish

INSTRUCTIONS

1. Heat a large saute pan or skillet with a lid on medium-high heat. Coat with cooking spray and add beef, 1 tsp of the chile powder, and 1 tsp of the cumin; season with salt and pepper. Cook, crumbling the meat with your spoon, until no longer pink, 6 to 7 minutes. Transfer to a paper towel-lined plate to drain.

2. Add rice to the skillet and stir well to coat with the juices from the meat. Add tomatoes, tomato sauce and water. Cover and bring to a simmer; reduce heat to medium low. Cook, stirring occasionally, until rice is tender, 20 to 25 minutes (The directions on the rice box don't apply; it takes a bit longer to cook with this method.).

3. Stir in corn, green chiles, scallions, beef, and remaining 1 tsp each of chile powder and cumin. Taste for seasoning and add salt and pepper if needed. Sprinkle cheese all over the top. Cover the pan and reduce heat to low. Cook until cheese is melted, 3 to 5 minutes. Rest 5 minutes, sprinkle with cilantro and serve.

Don't forget to grab your free sneak preview from

the Calm Belly Kitchen Cookbook. My team of robot

butlers will send it straight to your inbox!

Slow Cooker Chicken & Wild Rice Soup (& Bonus 1-Week Low-FODMAP Menu!)

Slow Cooker Chicken & Wild Rice Soup (& Bonus 1-Week Low-FODMAP Menu!)

This hearty chicken and wild rice soup is a cinch to make in the slow cooker. Thanks to a healthy secret ingredient, it's extra creamy and satisfying. Click through to get this easy recipe and a free 1-week low-FODMAP menu. The menu shows you how to repurpose and jazz up leftovers so you're NOT spending hours cooking every night (win!).

This slow cooker soup is so rich and creamy that it's more of a chowder than a soup. I've eaten it 3 times this week, and I'm sad to run out! I'm so in love with it that I put together a whole week's worth of low-FODMAP meals around it.

More on that in a second, but if you want to just grab the free 1-week dinner menu right now, click the button!

This soup is packed with moist, shredded chicken, veggies and wild rice. To keep the leeks from getting so soft that they melt away, I saute them in a little garlic oil and add them at the very end so they retain their texture and bright oniony flavor. 

But the thing that really sets this recipe apart is a very simple secret ingredien

To get that thick, creamy texture with zero dairy, I stir two egg yolks into the soup. Not only do they thicken, but they add an extra hit of satisfying protein and healthy fat that makes this a meal in a bowl (but don't let that stop you from having a nice green salad on the side!). They don't taste "eggy" either, just rich and delicious.

This hearty chicken and wild rice soup is a cinch to make in the slow cooker. Thanks to a healthy secret ingredient, it's extra creamy and satisfying. Click through to get this easy recipe and a free 1-week low-FODMAP menu. The menu shows you how to repurpose and jazz up leftovers so you're NOT spending hours cooking every night (win!).

The soup recipe is below, but I also put it into a 1-week menu of low-FODMAP dinners for you to download! I was putting together some recipes for a FODMAP Coaching client last week, and I realized how awesome it would be to create a menu for the whole community. 

So often, when websites offer free meal plans and menus, they just give you 7 totally different recipes as if you have an hour or two to spend cooking every night of the week (and unlimited money to spend on ingredients). I know you don't have that kind of time because you've told me. 

So this menu features four main dinner recipes  with instructions on how to repurpose the leftovers or ideas for different side dishes to jazz them up on day two.

To get the menu delivered straight to your inbox, just click the yellow button and let me know where to send it! 

You'll also be added to the Calm Belly Email Crew, which means every Friday you'll get even more tips, inspiration and bonuses that you won't find on the blog.

So what do you think of this recipe? Have you ever used egg yolks as a thickener before? I'm absolutely loving my slow cooker right now, so if you have a favorite recipe to share, leave a link in the comments!

If you liked this post, would you take a second to share it on Pinterest or Facebook? Thank you...I'm giving you a big computer hug right now!

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Slow Cooker Chicken and Wild Rice Soup

Low-FODMAP, Gluten Free (if made with low-FODMAP, GF broth)

Although I say adding egg yolks is optional, it's a great technique that makes this soup extra special. Stirring them in at the end creates a rich, creamy texture without tasting “eggy.” Since veggies tend to get a little too soft in the slow cooker, I like adding the sautéed leeks at the very end so they retain their bite and pack more onion-like flavor. However, if you want to add them at the beginning, sautéed or not, the soup will still be fantastic. Herbes de Provence is a blend of dried herbs, usually thyme, rosemary, marjoram and lavender; find it in the spice section. Dried thyme may be substituted.

Author: Julie-Calm Belly Kitchen             Recipe type: Main dish
Prep time: 10 mins    Cook time: 4 to 8 hours, 30 mins    Total time: 4 to 8 hours, 40 mins
Serves 4 to 5 

INGREDIENTS
 
4 carrots, peeled and chopped
1 large zucchini, chopped
1 lb boneless, skinless chicken breasts, cut in half if large
1 tbsp butter
1/2 teaspoon dried herbes de Provence or dried thyme
1 bay leaf
4 cups chicken broth
1 cup water
3/4 cup wild rice-brown rice blend (I use Lundberg)
2 egg yolks (optional)
2 tsp garlic-infused or regular olive oil
1 small leek, green parts only, sliced
3 tbsp lemon juice (from 1 lemon)
Salt and black pepper to taste
Grated parmesan cheese for serving
Chopped fresh Italian parsley for serving

INSTRUCTIONS

1. Add all ingredients through rice to a large slow cooker and cook until chicken breasts are opaque in the thickest part (165F on an instant-read thermometer) and rice is tender, 4 hours on high, or 8 hours on low.  Transfer chicken breasts to a cutting board.

2. In a small bowl, whisk the egg yolks. Slowly pour about ¼ cup of the hot soup into the yolks as you whisk (this heats up the yolks so they don't start to scramble when you add them to the hot soup). With the slow cooker on high, slowly pour the yolk mixture into the soup, stirring as you pour. Cover the slow cooker and cook on high for 10 minutes.

3. Heat the garlic oil in a skillet on medium heat. Add leek, season with salt and pepper, and cook until tender, 6 to 8 minutes. Shred the chicken and add it back to the slow cooker along with the leeks. Cover and cook for a few minutes, just until chicken is heated through. If soup is very thick, add water or broth (I added about ½ cup) to thin as you like. Turn off slow cooker and stir in the lemon juice. Season to taste with salt and black pepper. Ladle into bowls and top with Parmesan and fresh parsley.

Sardine Spaghetti with Tomato-Caper Sauce (Gluten Free, Low-FODMAP, Dairy Free)

Sardine Spaghetti with Tomato-Caper Sauce (Gluten Free, Low-FODMAP, Dairy Free)

This Sardine Spaghetti is a simple pasta dish that's ridiculously healthy and  packed with flavor. The quick tomato-caper sauce goes so well with the savory sardines. This dish is gluten free, dairy free and low-FODMAP, but you won't be missing out on anything. Click through for the recipe!

This pasta dish is one of my favorites. I easily make it twice a month. It's definitely a “Go-To Meal” for me, but I haven't stopped and written up the recipe until now.

If you need a simple, seriously healthy meal to break up your holiday feasting, this is it! Sardines are considered a superfood, but I (and probably you, too) wouldn't be eating them if they weren't so tasty.

Sardines are little umami powerhouses—they have that addictive savory-salty-funky flavor that's considered the “fifth taste.”

 

 

Sometimes eating clean or dealing with dietary restrictions means losing out on those special flavor boosters that take a recipe from “really good” to “crazy delicious.” Not the case here!

 

If you need more convincing, the sardines make this meal ridiculously healthy. Just the highlights:

  • Bone-building vitamin D, which is hard to come by if you don't eat a lot of dairy or get a lot of sun
  • More iron than the same amount of steak so your immune system stays strong, and you don't get sick so often
  • Omega-3 fatty acids, which sharpen your memory (yup, this recipe will make you smarter)

 

Lastly, I'm dedicating this recipe to one of my favorite people on the internet as a little holiday gift. She's helped me make this website and all the content that goes with it something I'm truly proud of. I know she appreciates the magical deliciousness of sardines, so this is for you, Regina!

 

So, have I talked you into whipping up some sardine spaghetti, or are you already a fan of these tasty little fish? If you have a great recipe with sardines, please share in the comments!

This Sardine Spaghetti is a simple pasta dish that's ridiculously healthy and  packed with flavor. The quick tomato-caper sauce goes so well with the savory sardines. This dish is gluten free, dairy free and low-FODMAP, but you won't be missing out on anything. Click through for the recipe!

Sardine Spaghetti with Tomato-Caper Sauce (Gluten Free, Dairy Free, Low-FODMAP)

If gluten-free pasta hasn't won your heart (my favorite brands are Jovial and Trader Joe's), this dish is just as good with quinoa. The sauce (you can always double the recipe to have leftovers) is also great over roasted fish, with eggs and toasted bread for breakfast, or added to a rice bowl. I use Ian's panko-style GF breadcrumbs because they stay crispier than the traditional kind. My favorite brand for sardines is Crown Prince (I like the water-packed variety), which I buy at Whole Foods, because the bones and tails are already removed. You can also substitute tuna (the Italian-style packed in olive oil works especially well). If you're low-FODMAP, stick to 1/8 of an avocado per serving.

Author: Julie~Calm Belly Kitchen             Recipe type: Entree
Prep time: 5 mins        Cook time:  30 mins        Total time: 35 mins
Makes 3 low-FODMAP servings or 2 larger servings (can be doubled)

 

INGREDIENTS

2 tbsp extra-virgin olive oil or garlic-infused oil, divided
3 tbsp gluten free breadcrumbs
Salt and freshly ground black pepper
3 oz (about 3 big handfuls) spinach leaves
2 to 3 scallions, sliced (green parts only for low-FODMAP)
¼ tsp red chile flakes (or to taste)
1 (14.5 oz) can petite diced tomatoes (regular diced is good too)
1 tbsp drained capers, roughly chopped
6 oz gluten-free spaghetti
2 (4.37 oz) cans sardines, drained and de-boned if necessary
¼ to ½ avocado, chopped
Lemon wedges for serving


INSTRUCTIONS

1. Heat 2 tsp of the oil in a large skillet on medium. Add breadcrumbs and stir to coat with oil. Cook, stirring occasionally until lightly toasted, about 3 minutes. Season with salt and pepper to taste. Transfer to a small bowl and set aside.

2. In the same skillet, heat 1 tsp of the oil on medium heat. Add spinach and season with black pepper to taste. Cook, stirring frequently until wilted, about 2 minutes. Transfer to another bowl and set aside.

3. Add remaining 1 tbsp oil to the same skillet and heat on medium. Add scallions and chile flakes and cook until scallion is tender, about 1 minute. Add tomatoes with their juice. Raise heat to medium high and bring to a simmer. Cook, stirring occasionally, until sauce thickens slightly, 8 to 10 minutes. Stir in capers and remove from heat.

4. Meanwhile, bring a large pot of water to a boil on high heat. Season with salt and add spaghetti. Cook until al dente according to package directions and drain. Return pasta to the pot you just cooked it in. Add sardines, spinach and tomato sauce (for low-FODMAP, reserve about ¼ cup of the sauce for another use). Place pot over low heat and stir gently to combine. Cook just until heated through, 1 to 2 minutes. Top each serving with breadcrumbs and avocado and serve with lemon wedges.

 

Nutrition Information
Serving size: 1/3 of recipe  Calories:545  Fat:24 g Saturated fat:4 g Carbohydrates:63 g Sugar:4  g Sodium:457 mg Fiber:6 g Protein:21 g

 

Vegan Nut & Veggie Tart with Green Herb Sauce (Low-FODMAP, Gluten Free, Dairy Free)

Vegan Nut & Veggie Tart with Green Herb Sauce (Low-FODMAP, Gluten Free, Dairy Free)

If you are vegan or plan to cook for vegans or vegetarians, this meatless main dish is perfect for a crowd! It makes a beautiful holiday main course, and it can be made ahead of time. It's full of delicious winter vegetables, plus rice, lentils and nuts, so it doesn't taste heavy like most vegan nut loaves. Click through for the recipe!

Ah, holiday cooking. So many dietary needs to take care of. Enter the vegan tart. This recipe is for you if…

  • You're a vegan or vegetarian.
  • You're cooking for vegans or vegetarians sometime soon.
  • You want a crazy-nutritious meatless main dish for the holidays.

But let me backtrack for a second. This recipe came about through an informal collaboration with Alana, the very talented writer behind the blog, A Little Bit Yummy.

She had a lot of readers asking for a vegan nut loaf recipe to make for the holidays. However, being allergic to nuts, she asked if I'd be interested in developing the recipe.

My answer: Heck, yes!

Through the past 9 years of doing freelance recipe development, some of my favorite jobs have been the ones that are different from my personal eating style. Stretching that creative muscle is always a good idea: It's both fun and mentally engaging!

Let's get into the details...

Here's what the ingredients look like before stirring in the nuts and right before going in the oven. Everything stays super-moist, without any crumbling.

Here's why I think this is the vegan recipe you need to try this season:

It won't weigh you down. Some vegan nut loaves have the heft of a hockey puck and come in at 1,000 calories per serving (it happens!). Not this tart. Instead of mostly nuts, this recipe consists of brown rice, lentils and a bunch of winter veggies. It will make your kitchen smell like Thanksgiving.

The sauce. The sauce alone is a gem. With the creaminess of avocado and a tangy hit of lemon, you'll want to eat it straight. Double the recipe if you want; whip it up anytime you've got extra herbs on hand; put it on everything!

It's not a loaf, it's a tart! If you've never found the look of traditional vegan nut loaves all that enticing, this pretty tart is the answer.

No advanced cooking skills. There are quite a few steps to get all the components together, but they're easy-peasy. Plus, you can do some or all of it ahead if you want.

Freedom of choice. If you really want to make a loaf, this recipe should fit in 2 standard loaf pans. But there are other fun possibilities: Use a muffin tin to make individual servings for a potluck or buffet. Use mini muffin tins to make appetizers (cute!)--just be sure to decrease the baking time. I love baking in my cast iron skillet because it looks great at the table, but a pie plate or similar-sized baking dish will work too.


So are you convinced? I'd love to know how many of you follow a vegan or vegetarian diet. Do want to see more recipes like this? Will you give this one a try? Let me know below in the comments!

 

If you are vegan or plan to cook for vegans or vegetarians, this meatless main dish is perfect for a crowd! It makes a beautiful holiday main course, and it can be made ahead of time. It's full of delicious winter vegetables, plus rice, lentils and nuts, so it doesn't taste heavy like most vegan nut loaves. Click through for the recipe!

Vegan Nut and Veggie Tart with Green Herb Sauce (Low-FODMAP, Gluten Free, Dairy Free)

A cast iron skillet is great for baking this rustic tart, but any oven-safe 9-inch pan will work, as well as any similar-size baking dish, such as a pie plate. If you use a baking dish, I recommend greasing it with butter or ghee as noted in the recipe. The easiest way to shred the carrot and parsnip is with a food processor with a shredding disk. If you don't have this attachment, you can grate them on a box grater or cut into very thin strips (julienne) with a knife.

Author: Julie-Calm Belly Kitchen             Recipe type: Entrée
Prep time: 50 mins        Cook time: 25 mins        Total time: 1 hour, 15 mins
Makes 8 servings


INGREDIENTS

For Tart:
2 tbsp olive oil, divided
3/4 cup (84g) walnuts
3/4 cup (84g) pecans
1 medium carrot, peeled and shredded (about 1 cup/85 g shredded; see note above) 
1 medium parsnip, peeled and shredded (about 1 cup/85 g shredded; see note above) 
½ tsp dried rosemary
½ tsp dried thyme
Salt and freshly ground black pepper to taste
1 medium leek, green part only, chopped (about 1 cup)
1 rib celery, diced (about 2/3 cup)
¾ cup (105 g) cooked brown rice
2/3 cup (92g) rinsed and drained canned lentils
3 small slices (75g) low-FODMAP, gluten-free bread
1 cup unsweetened almond milk
1 tbsp chia seeds
Nonstick cooking spray, butter or ghee for greasing your pan (see note above)

For sauce:
1 cup (packed) mixed parsley and cilantro (leaves and thin stems)
¼ avocado, chopped
2 tbsp lemon juice (from 1 lemon)
1 tsp Dijon mustard
1 tsp hot sauce (optional)
3 tbsp extra virgin olive oil
¼ to ½ cup water
Salt and freshly ground black pepper to taste


INSTRUCTIONS

1. Preheat oven to 350F. Spread walnuts and pecans on a large, rimmed baking sheet and bake until fragrant and light golden brown, 7 to 8 minutes, stirring them around about halfway through. Transfer to a plate and set aside until completely cool (I like to do this a day or two ahead of time). When cool (otherwise they can turn into a paste), finely chop in a food processor fitted with the metal blade.

2. If the shredded carrots or parsnips are very long, roughly chop so pieces are no longer than 1 inch. Heat 1 tbsp of the oil in a large skillet (if you'll be baking the tart in a 9-inch oven-safe skillet, you can use that) on medium. Add the carrot, parsnip, rosemary, thyme, and salt and black pepper to taste. Cook, stirring frequently, until tender and lightly browned, 5 to 7 minutes. Transfer to a large bowl.

3. Add remaining 1 tbsp of the oil to the same skillet and heat on medium. Add leek, celery and salt and pepper to taste. Cook, stirring frequently, until tender and light golden brown, 6 to 8 minutes. Add to bowl with carrot mixture. Add the rice, lentils and chopped nuts and stir until combined.

4. Place the bread in a shallow bowl or small baking dish in a single layer. Add the almond milk and allow the bread to soak until very soft but not dissolving, about 5 minutes, turning once. Tear into small ½-inch pieces and add to bowl with veggie mixture (discard remaining almond milk). Stir until combined.

5. In a small bowl, stir together the chia seeds and 3 tbsp warm water. Set aside until mixture thickens to a gel-like consistency, about 5 minutes. Add to bowl with veggie mixture and stir until combined. Taste for seasoning and add extra salt, pepper or herbs (or other spices) as desired. Coat a 9-inch oven-safe skillet (such as cast iron or stainless steel) with nonstick cooking spray; or coat a 9-inch pie plate or similar-size baking dish with butter or ghee. Add veggie mixture and pat into an even layer. Bake at 350F until slightly puffed in the center and lightly browned at the edges, 25 to 30 minutes. 

6. Make the sauce: In a food processor fitted with the metal blade, combine herbs, avocado, lemon juice, mustard and hot sauce if using. Pulse until herbs are chopped, scraping down the bowl as needed. With processor running, slowly pour the olive oil in through the feed tube, followed by ¼ cup of the water. Scrape down the sides of the bowl. Add more water as needed until the sauce is thick but pourable (you should be able to drizzle it off a spoon). Season to taste with salt and pepper.

7. When tart is done baking, cool for 10 to 15 minutes. Cut into slices and drizzle with the sauce to serve. Tart may be made up to 2 days ahead. Cover and refrigerate. To reheat, cover with foil and bake at 275F until heated through, about 20 minutes; or transfer to a microwave-safe plate and microwave on medium power for about 2 minutes or until center is hot. For the most vibrant color, it's best to make the sauce just before serving.


Nutrition Information
Serving size: 1/8 of recipe (including sauce)  Calories: 360  Fat: 26 g Saturated fat: 3 g Carbohydrates: 29 g Sugar: 3  g Sodium: 108 mg Fiber: 6 g Protein: 8 g