holidays

Fresh Strawberry Pancakes (Low-FODMAP, Gluten Free)

Fresh Strawberry Pancakes (Low-FODMAP, Gluten Free)

Made with almond meal, oat flour and cornmeal, these strawberry pancakes are satisfying and high protein but still light and tender. They're gluten free and low FODMAP and perfect for a Valentine's Day breakfast. Serve these healthy pancakes with warm jam or go traditional with maple syrup. Click through to get the recipe!

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These fresh strawberry pancakes are light, nutritious and pretty. They’ll be great in the summertime, but maybe even more perfect as a fun Valentine’s Day breakfast.

I used gluten-free whole grain ingredients - mainly almond flour - so they’re tender and moist AND high in protein. The strawberry slices caramelize slightly in the skillet, making them even sweeter. 

The topping is super easy: warmed strawberry preserves. I’m also happy to report that these pancakes are just as good with maple syrup (my personal choice!). Or go wild and mix the two.

Do you have any favorite Valentine’s Day breakfast recipes? How about desserts? Leave a comment and let me know!

Want more low-FODMAP breakfast recipes from the blog?

Made with almond meal, oat flour and cornmeal, these strawberry pancakes are satisfying and high protein but still light and tender. They're gluten free and low FODMAP and perfect for a Valentine's Day breakfast. Serve these healthy pancakes with warm jam or go traditional with maple syrup. Click through to get the recipe!

Fresh Strawberry Pancakes (low-FODMAP, gluten free)

The warmed jam is a fun alternative pancake topping, but I’m a diehard maple syrup lover. Use whatever you prefer, or mix them. I haven’t tried substituting any other GF flours, but if you know your gluten-free ingredients, give it a shot and let me know how it goes!

Use certified GF ingredients if needed (you don’t need to avoid gluten on the FODMAP Diet) and choose preserves with no high-fructose corn syrup so they’re low-FODMAP.

Makes 8 to 9 5-inch pancakes (1 serving = 2 to 3 pancakes)

INGREDIENTS

2 tsp lemon juice or white vinegar
½ cup plus 2 tbsp lactose free milk
¾ cup almond meal (72 grams)
1/4 cup oat flour (30 grams)
¼ cup cornmeal (34 grams)
2 tbsp sugar
1 tsp baking powder
¼ tsp salt
2 large eggs
1 tsp vanilla extract
¼ tsp almond extract (optional)
3 to 4 drops red food coloring (optional)
Cooking spray
1 cup cored and sliced strawberries plus additional for garnish
Topping options: warmed strawberry preserves or maple syrup

INSTRUCTIONS

1. In a liquid measuring cup or medium bowl, combine lemon juice and milk; set aside. In a large bowl, whisk together the almond meal, oat flour, cornmeal, sugar, baking powder and salt.

2. In medium bowl, whisk the eggs. Add vanilla, almond if using, and milk mixture; whisk until combined. Add to bowl with dry ingredients and stir until just moistened. Stir in food coloring if using. Rest 3 to 5 minutes to allow dry ingredients to hydrate.

3. Heat a nonstick skillet or griddle to just above medium heat. Place 4 to 5 strawberry slices close together in the skillet. Pour about ¼ cup batter over strawberries. Cook until small bubbles appear and bottom side is golden brown, 1 to 2 minutes. Flip and cook until opposite side is golden, about 1 minute.

4. Repeat with remaining strawberries and batter, adjusting heat as needed so pancakes don’t brown too quickly. You can serve as you go, or transfer pancakes to a baking sheet and keep warm in a 175F oven. To serve with warm jam, heat jam in a microwave-safe bowl until it drips off a spoon, 60 to 90 seconds. Garnish with additional strawberries if desired.

Slow Cooker Sweet and Sour Cocktail Meatballs (low-FODMAP recipe)

Slow Cooker Sweet and Sour Cocktail Meatballs (low-FODMAP recipe)

These easy slow cooker meatballs are low FODMAP and the perfect game day snack! With ground turkey and less sugar than most crockpot meatball recipes, they're healthy and can easily be made gluten-free. You'll love these for appetizers, tailgating, or you super bowl party. Click through to get the recipe!

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Mini cocktail meatballs are the perfect game day snack. Why?

  • You can make them ahead
  • They feed a crowd
  • You serve 'em straight from the slow cooker
  • Meatballs - enough said

Low-FODMAP AND Less Sugar

Tasty and convenient as they are, it's hard to find a recipe that's low-FODMAP and healthy. Most call for a few bottles of high-sugar condiments like chile sauce, ketchup, and even an entire jar of jam. 

You don't need sugary processed ingredients to make great meatballs for your super bowl party. The base of this sauce is plain, simple canned tomato sauce, seasoned up with spices, tamari, and garlic oil.

The sweet and sour kick comes from vinegar and just 1/3 cup of brown sugar in a recipe that makes 15 appetizer servings - pretty good nutrition stats!

To make delicate, tender meatballs it's important not to over mix, but also to choose ground meat that's not TOO lean. I used 85% lean ground turkey and a bit of beef to make it interesting. Any combination of turkey, beef, or pork would be delicious.

Make These FODMAP Appetizers Anytime

While they're a great football snack, these cocktail meatballs work year round. I wouldn't be sad to serve these at a summer cookout.

Since you make them in the slow cooker, you can keep them warm and serve them straight from the slow cooker. Or fancy it up with a pretty serving bowl - they'll disappear fast.

Do you have a favorite low-FODMAP appetizer? Do you struggle with finding party food that's appealing AND belly friendly? Let me know in the comments!

These easy slow cooker meatballs are low FODMAP and the perfect game day snack! With ground turkey and less sugar than most crockpot meatball recipes, they're healthy and can easily be made gluten-free. You'll love these for appetizers, tailgating, or you super bowl party. Click through to get the recipe!

Sweet and Sour Cocktail Meatballs (low-FODMAP)


If you can’t find gluten-free breadcrumbs, regular ones are okay in this recipe because up to 24 grams of white bread (1 slice) is considered a low-FODMAP serving. You’ll be well under that if you stick to the meatball serving size. You can also make your own bread crumbs with finely ground toasted bread. Plain canned tomato sauce is usually free of onion and garlic, but always check ingredients. 

Makes about 60
1 serving = 4 meatballs

INGREDIENTS

For meatballs:
Cooking spray or oil
1 large egg
1 ½ lbs ground turkey (85% lean)
½ lb ground beef (80-85% lean)
½ cup (80 grams) fine gluten-free breadcrumbs (see note above)
2 tsp salt
1 ½ tsp paprika
1 ½ tsp ground ginger
1 ½ tsp ancho chile powder
½ tsp ground mustard powder
½ tsp freshly ground black pepper

For sauce:
15-oz can plain tomato sauce
⅓ cup packed light brown sugar
¼ cup red wine or white wine vinegar, plus additional to taste
2 tsp reduced sodium tamari or soy sauce
2 tsp garlic-infused oil
1 tsp ground ginger
1 tsp ground mustard powder
2 tsp cornstarch
3 tbsp water
Chopped fresh chives for garnish

INSTRUCTIONS

1. Preheat oven to 350F and arrange racks in upper and lower thirds. Line 2 large rimmed baking sheets with foil. If you have oven-proof metal racks that fit inside your baking sheets, use them and coat with cooking spray or oil; otherwise, generously coat the foil with cooking spray or oil. 

2. In a large bowl, whisk the egg. Add remaining meatball ingredients and gently mix until combined (over mixing causes meatballs to be tough). Roll meat mixture into balls, about 1-inch in diameter. Place on prepared baking sheets. Bake until meatballs are lightly browned, 20 minutes, switching positions of the baking sheets about halfway through.

3. Meanwhile, add all the sauce ingredient BEFORE cornstarch to a slow cooker and stir to combine. Add meatballs. Cover and cook on low for 1 hour and 40 minutes. Stir gently about halfway through cooking time.

4. In a small bowl, stir the cornstarch and water until cornstarch dissolves. Add to slow cooker and stir to combine. Continue cooking for 20 minutes or until sauce thickens slightly. Taste and check the seasoning, adding additional salt if desired. Add additional vinegar if you like a bigger sour kick. You can sprinkle with chives and serve from the slow cooker (set to warm) or transfer to a serving bowl.

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)

 

 

3 Low-FODMAP Holiday Appetizer Recipes!

3 Low-FODMAP Holiday Appetizer Recipes!

Recipes for Eggplant Caponata, Crostini with Prosciutto, Sage, and Mozzarella and Steak-Blue Cheese Bites with Savory Grape Jam are ALL low FODMAP and they'll wow your guests for Thanksgiving and Christmas parties! Click through to get all 3 appetizer recipes!

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This is an epic post, so I'm keepin' the chit-chat short! 

You want beautiful, delish appetizers to serve at holiday parties, but the FODMAP Diet means you're stuck with carrot sticks, right? Wrong, sister! 

Here are 3 fun, drool-worthy and totally tasty apps you can make to create a whole meal of small plates or take with you to a holiday gathering. 

What's on the menu:

Eggplant Caponata: A tangy-sweet topper for crackers or crostini that's easier and healthier than the traditional version (Read the recipe headnote to see how it morphs into an amazing pasta sauce too!)

Crostini with Prosciutto, Mozzarella, and Sage Butter: I adapted this from a favorite Italian restaurant. It is my go-to appetizer, and I love it.

Steak and Blue Cheese Bites with Grape-Red Wine Sauce: The grape sauce is savory and so easy. Trust me on this one.

Ready? Let's do this!

Low FODMAP Eggplant Caponata is easy and healthier than traditional versions. It's a great make-ahead appetizer recipe that also can be morphed into an awesome pasta sauce.
Crostini with Prosciutto, Mozarella, and Sage Butter and made with sourdough bread so they're low-FODMAP. The perfect go-to holiday appetizer recipe if you're on the FODMAP diet.

Eggplant Caponata (Low-FODMAP)

If you have leftover caponata, here’s an insanely good way to use it as a pasta sauce: Cook spaghetti according to package directions and reserve about 1 cup of the cooking water before draining spaghetti. Toss hot spaghetti with caponata (for each 2-oz serving of pasta, use about ⅓ cup caponata), adding pasta water as needed to loosen caponata and create a sauce. Add any additions you want - I used Italian tuna and steamed Swiss chard, plus parmesan. 

Makes about 3 cups (1 serving = ½ cup)

INGREDIENTS

Cooking spray
1 ¼ lb eggplant, chopped into 1-inch chunks
Salt and freshly ground black pepper to taste
1 leek
1 tbsp olive oil
1 packed cup drained roasted red bell peppers (from jar), chopped into ½-inch pieces
⅓ cup green or kalamata olives (or a mix), chopped
2 tbsp capers
2 tbsp tomato paste
¼ cup red wine vinegar
2 tbsp lemon juice
⅓ cup water
8 to 10 basil leaves, chopped

INSTRUCTIONS

1. Preheat oven to 400F and line a large rimmed baking sheet with foil. Mist foil with cooking spray and add eggplant. Coat eggplant with cooking spray and season with salt and pepper. Roast until lightly browned and very tender, tossing once or twice, 25 to 30 min.

2. Remove leek’s tough outer leaves and trim off a couple inches from the top. Chop remaining green (and light green if desired) parts to total about 1 cup chopped and wash thoroughly (discard white part).

3. Heat the oil in a large skillet on medium heat. Add leeks, season with salt and pepper, and cook, stirring occasionally until tender, 6 to 7 minutes. Add roasted peppers, olives, capers, tomato paste, red wine vinegar, and lemon juice; stir to combine. Stir in roasted eggplant and water and bring to a simmer. Simmer on medium-low heat, stirring occasionally, until liquid reduces and flavors blend, about 5 minutes (mixture will be thick, but you don’t need to reduce liquid completely).

4. Remove from heat. Stir in about half the basil and check seasoning. Serve with sourdough bread, gluten-free crackers or endive leaves. Garnish with remaining basil. May be made up to 3 days ahead; cover and refrigerate. Serve warm or at room temp.

Crostini with Prosciutto, Mozzarella and Sage Butter (Low-FODMAP) 

Traditional, slow-rise sourdough bread is low-FODMAP because the fermentation process consumes the fructans (aka FODMAPs) in the wheat. If the bread contains yeast or enzymes, this doesn't apply because they're added to speed up the fermentation process.

Makes 24 (1 serving = 3 pieces)

INGREDIENTS

Cooking spray
24 ¼-inch slices sourdough baguette (or low-FODMAP bread of choice)
4 to 5 oz prosciutto, torn into bite-size pieces
5 to 6 oz fresh mozzarella, thinly sliced
Freshly ground black pepper
4 tbsp butter
14 sage leaves, finely sliced (chiffonade)

INSTRUCTIONS

1. Preheat broiler to high and position rack in the center of the oven (not too close to broiler). Line a large, rimmed baking sheet with foil and mist with cooking spray. Place bread on foil and mist with cooking spray. Broil until light golden brown and crisp, 3 to 5 minutes, turning about halfway through (watch carefully, they burn fast!).

2. Top bread with enough prosciutto pieces to mostly cover it, then top with mozzarella. Season with black pepper. Return to broiler and cook until cheese is melted, 1 to 2 minutes.

3. In a medium skillet, melt the butter on just-above-medium heat. Add sage and cook, swirling pan occasionally, until sage is crisp, about 2 minutes. Transfer crostini to a serving plate. Drizzle the butter and bits of sage (you may have some leftover) over the crostini and serve.

Bite-size steak skewers with blue cheese are served with savory grape-red wine sauce and fresh basil. This flavor combo is amazing. The perfect FODMAP holiday appetizer recipe!

Steak & Blue Cheese Bites with Grape-Red Wine Sauce (Low-FODMAP)

Any cut of steak you like that can be sliced into thin strips will work in this recipe. Buy the larger amount if you’ll be trimming extra fat, like on a NY Strip for example. I like the slightly milder flavor of Gorgonzola, but choose any blue cheese that’s not overly crumbly works great.

Serves 8 (1 serving= 3 pieces)

INGREDIENTS

Cooking spray
1 1/4 to 1 1/2 lb NY Strip, top sirloin or flank steak, trimmed
Salt and freshly ground black pepper to taste
5 oz gorgonzola or other blue cheese, cut into ½-inch chunks
Grape-Red Wine Sauce (recipe follows)

INSTRUCTIONS

1. Prepare a grill. Bring steak to room temp, mist with cooking spray and season with salt and pepper. Cook to desired doneness (time depends on thickness and cut of steak), 140F on an instant-read thermometer for medium-rare. Rest 5 to 10 minutes.

2. Cutting against the grain, slice steak approximately 1/8-inch thick. Wrap each piece around a piece of cheese and skewer onto a toothpick. Serve with grape-red wine sauce.

Grape-Red Wine Sauce

Dream up other ways to use this sauce...how about on a sandwich or paired with other cheeses?

Serves 8 (1 serving=2 tbsp)

INGREDIENTS

1 lb red seedless grapes
¼ cup red wine
2 tbsp balsamic vinegar
Salt and freshly ground black pepper

INSTRUCTIONS

1. Add grapes to a medium saucepan. Add just enough water to thinly cover the bottom of the pan. Bring to a simmer. Simmer on medium heat, stirring occasionally, until grapes releases their juices and begin to soften and break down, about 20 minutes.

2. Add wine and balsamic vinegar. Continue simmering until sauce is thick and grapes are very soft, 10 to 15 minutes more. Season to taste with salt and pepper. Serve warm or at room temp.

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