Mission Accomplished Gfreeandfabulous Tri-Berry Tart


The more I eat gluten, dairy and sugar free, the WHOLE lot better I feel!! Probably not the most grammatically correct sentence, but it’s true! And… The more I cook and explore this amazing world of fabulous eats… The more excited I get!

Cooking, baking and creating are all outlets for me! I love to take a few earth friendly, wholesome ingredients and just let my imagination take me away!!

My passion is recreating yesteryear’s comforts into today’s healthful, body-fueling wonders!

Recently, I was walking around one of my favorite market’s bakery. I was on the hunt for something delicious, beautiful, bountiful and nourishing to the body and soul!! I don’t ask for much out of life do I?? haha!! I wanted the perfect combination of culinary yumminess, beauty and, actually, something that will also promote wellness upon every bite! I mean, think about it… though a certain dessert may look amazing and taste great… once upon a few bites, sickness ensues.. bloating takes over… and your left with an overall feeling of blah! The dessert may be lovely upon first bite…but not too far into devouring a slice of that decadent creation… does the illness factor set in!

I would like my “treats” for special occasions to not just look and taste great… but leave me feeling great too!!

So… to no surprise… I walked away from that beautiful bakery on a mission to create a dessert that fit my very tall order!

After all, this was for a special occasion- my husbands birthday! We were having a a few people over for dinner who also have diet restrictions.. So if I were to succeed, I would not only make myself and my hubby happy – but our guests would not have to refrain from the after dinner birthday rituals of dessert!

And well- today’s post is all about that mission accomplished!

A wonderful, beautiful, bountiful, yummy Gfreeandfabulous Tri-berry Tart!

Taking my passion for reworking recipes of yonder days gone by… Combined with the list of approved ingredients from our guests – I decided to create a yummy tart!

Not only was it yummy… We each filled our plates with a delicious helping and walked away feeling nourished, well and happy!

This is one recipe you will love! I will be posting the recipe soon! I have a few variations I’ve been playing with and once I have those pictures ready to load… I will post all!

If you can’t wait and want to make the Gfreeandfabuous Tri-Berry Tart sooner rather than later – let me know and I will send you the recipe ūüôā

Cheers to your health and happiness!


Gfreeandfabulous Mochachino Cupcakes


So… It is once again a bit absurd how long it took me to get this yummy recipe posted for you all! Your patience deserves a standing ovation! I applaud you now!

I am giving you my quick and easy version of this recipe that I’ve made quite often… I will soon (haha!) post the extended version with my ratio of alternative gluten free flours. But seriously… Why go through all that fuss when this is just as yummy!!

There is a lot of flexibility with this recipe as far as add-ins! I like to add dairy-free chocolate chips, cinnamon and coconut! It’s also super yummy with peanut butter frosting! And burnt sugar frosting when I want to be a little naughty with my indulgences! Of course in anything that I use a sugar, I only use organic evaporated came juice or agave nectar, pure maple syrup or honey. And often a combination of those. Personally I am soooo not a fan of powdered sugar, organic or otherwise. I’ve used it and probably will use it again on a rare occasion… But I opt for using coconut flour, coconut butter, organic sugar melted down to a syrup, honey and other ingredients that I combine to make a yummy frosting that is more like a food group rather than a detriment to our bodies.

Let me know if you make these, I would love to see your pics! And feel free to ask any questions if anything comes up!

Cheers to you and your sweet yummy treats! May you be GFREEANDFABULOUS!!

Decadent Gluten Free Chocolate Mochachino Cupcakes

2 Cups Trader Joes All Purpose Baking Mix
1 1/2 Cup Raw, Organic Cocoa Powder
1 Tsp Baking Powder (Aluminum Free)
1 Tsp Baking Soda
1/2 Tsp Sea Salt
1 c coconut oil
1 c coconut sugar
1/2 c agave nectar
3 tbs pure organic vanilla extract
2 large eggs (or alternative)
1 cup strong coffee (I use Starbucks DECAF VIA’s for this and I use two VIA packets dissolved into one cup warm water)

Preheat Oven to 350 Degrees.
Prepare your muffin tins with paper liners or non stick spray.
Combine all dry ingredients in one large kitchen aid bowl with paddle attachment ( or you can mix by hand or with hand held mixer) mix on low until evenly combined.

Combine all wet ingredients in medium bowl and mix with whisk just until combined evenly.

Slowly add wet ingredients to dry ingredients and mix on medium speed for about 2-3 mins until smooth.

Using a 1/4 cup measuring cup, pour batter into muffin cups.

Bake for about 15-20 minutes depending on your oven… Mine usually take 18-20. But some ovens run hotter so keep an eye on them. Toothpick in center comes out clean – they are done.

Let cool for about 5 minutes before removing cupcakes from trays. Then move cupcakes to cooling racks to cool the rest of the way.

For frosting- you can make this a purely coffee frosting or add cocoa to make it a mocha frosting. Either way it’s really yummy. I’ve given you measurements for both options. HOWEVER: if you want to add the cocoa powder – you must add it to the powdered sugar first… And mix the two together and mix until lumps are smooth (sifting the two together works great here) If you do not blend them first, they will not mix well in your frosting.

Mocha Frosting:
1 packet of Starbucks Via( I use decaf)
1/4 c hot water
6 Tbs Coconut Butter or regular dairy butter if you prefer dairy.
2 1/2 C Organic Powdered Sugar
1/2 c raw organic cocoa powder (if desired)
1/4 c unsweetened coconut milk
1 Tsp pure organic Vanilla
(If you love cinnamon, you can add 1/2 Tsp)

This is the quick version:
Dissolve 1 Starbucks Italian or other strong roast in 1/4 cup of hot water. Make sure all of the coffee granules completely dissolve. Let cool.

Beat coconut butter (or other butter) with powdered sugar (or chocolate/powdered sugar mix) and alternate mixing in the sugar and two liquids: coffee and coconut milk. So, to clarify, you have coconut butter in bowl, then you add a little of your sugar mixture, blend well, next add a little coffee, blend well, next add more sugar mixture, next add coconut milk, etc etc etc… Until all sugar and liquids are evenly distributed into the Coconut butter.

The idea is to be sure everything mixes in smooth and perfect!

Add vanilla last. Mix well.

You can do this process by hand using a whisk, by your kitchen aid or other stand mixer or by a hand held electric mixer. Whichever is your favorite way to work ūüôā

Spoon mixture into piping bag with your favorite tip. Or spread with knife. Sprinkle with raw cocoa powder sifted thru a fine mesh sieve.

A couple of notes:
1) When using coconut oil – measure while it is still in is solid state, then melt down to liquid state before adding to cupcake recipe.

2) When making frosting, add more or less liquid and/or powdered sugar to reach your desired consistency. I’m always tweaking with the mixture as I’m mixing it.

3). Last but not least… enjoy and please don’t forget to share with someone you love ūüíó

May your home be gfreeandfabulous!!

Ciao Bella,

Recipe Updates

Hello Again Gfreeandfabulous Friends,


Since beginning my blog… boy have I come a long way baby! ¬†I will be updating many of my recipes… with new found nutritional yumminess! I’ve baked and cooked and baked and cooked some more… since this all began! ¬†Lots of pics and updates coming soon! I have a little side business baking alternative cakes and cupcakes for special occasions for friends and family who have special dietary needs. ¬† This has given me lots of good “excuses” for testing my recipes out on the “real world”..haha! ¬†I’ll post some of the “fan favorites” that have gotten repeat requests! WOOHOO!

Also – I posted on facebook today – but wanted you to know a GREAT BAR that I’ve discovered for those inbetween times, on the go times..or really ANY TIME you need a good, solid pick me up – with WHOLE FOOD nutrition – that is GLUTEN, SOY and CHEMICAL FREE!! ¬†You can count on one hand the ingredients used in these bars!

RISE BARS  www.risebar.com

See my Facebook post today (Monday April 29th, 2013) for a coupon for a Buy One Get One!

Happy, Healthy Eating Everyone!



Hello Peeps!

It’s been a while… Amazing how busy life gets! So many exciting things have been happening for me personally- most of all- I’ve been working on a lot of lifestyle changes to help create a healthier lifestyle as I continue to work through the challenges of living with an autoimmune condition… One of the most important things to staying strong is nutrition! Duh, right? Well, I think nutrition is the one KEY ingredient to many of our plaguing health issues today! Our foods have change from their original intents and so have our health issues!

I wont get going on THAT tangent… Just suffice it to say, I have found many food sensitives that can be linked to some of the symptoms I’ve dealt with for many years!

My gluten free cooking was always part of a deeper quest to find better foods to feed my family and myself. I have many friends who also deal with health issue where gluten is a menace! I have a little home baking business of which I bake alternative for those who have special dietary needs! I LUV it!

I have many new recipes and lots of cool stuff I will be posting soon!

I’m working on linking all my sites so that I can share my discoveries with you all!

If you haven’t already noticed by my Facebook, twitter and Instagram posts of recent, I am IN LUV with the Tone It Up program! The girls at Tone It Up – Katrina and Karina – are the real deal! And for once, someone has created a program for us every day peeps who want REAL whole food nutrition to help heal and fuel our bodies! These girls are SO inspiring!! AND, for those who know me well, know my passion for the sand, the waves and all things tropical- the girls of Tone It Up create everything with an awesome beachy theme!! I definitely found my place amongst their community!! They sing my tune!

I highly highly recommend joining their program and following their blogs! It is a program for the entire family! I have completely converted my pantry and refrigerator to be inline with this way of living! My family is on board, and well….after all, I do all the cooking, so they don’t really have a choice.. Haha!!

Visit their website at: http://www.toneitup.com

And their protein can be found at:

In the coming weeks I’ll be posting my daily menus, recipes and work outs… Hopefully you can find something yummy to help bring more bliss to your daily cooking, eating and living!

My Instagram is:

My Facebook:
Marcie Lemos


Join me and together lets rock our worlds!!

Cheers to your health and fitness fun!


Gfreeandfabulous Scones

GFreeandFabulous Ingredients:

1 Cup Oat flour

2 Cups Spelt Flour

3/4 Cup Organic evaporated cane juice crystals

3/4 tsp sea salt

1 tsp baking soda

2 1/2 tsp Aluminum-free baking powder

2 1/2 Cups Bobs Red Mill Gluten Free Oats

1 Cup Raisins – tossed in oat flour and chopped

1 Cup Coconut Oil – measured dry, then melted

2/3 C Coconut or Almond Milk

1 Tbs apple cider vinegar

Some flour for dusting wooden cutting board.

Additional coconut or almond milk for brushing tops of scones.

Additional evaporated cane juice crystals for sprinkling tops of scones.

Gfreeandfabulous Directions:

Preheat Oven to 325 Degrees.

Line baking sheets with parchment or silpat liners.

In stand mixer (or by hand) combine flours, sugar, salt, soda, baking powder and oats.  Toss in raisins and mix well to combine.  With mixer on medium speed, drizzle in coconut oil, coconut or almond milk and vinegar.  Continue mixing until mixture sticks together.  Transfer to wooden cutting board and knead lightly. Shape into a 12-14 inch log.  Cutting at diagonals, cut out triangles.

Place triangular-shaped scones onto prepared baking trays.  Brush coconut or almond milk over tops of scones.  Sprinkle with some evaporated cane juice crystals.

Refrigerate for about 30 minutes.

Remove from refrigerator and bake for 20 minutes.  Remover from baking sheet and cool on wired racks.

Enjoy with your favorite tea or espresso drink!

Gfreeandfabulous Mocha Almond Fudge Cupcakes

Gfreeandfabulous Mocha Almond Fudge Cupcakes..yummy!!

My most favorite ice cream flavor is Mocha Almond Fudge! ¬†A decadently rich and luscious treat. ¬†However, we can’t eat ice cream all the time, can we?! ¬†Well, I decided to take my favorite parts of Mocha Almond Fudge ice cream and put it into a healthier, gluten-free, yummy version of a cupcake! ¬†I hope you enjoy these as much as we do here at home! ¬†They really are best when savored slowly… peel back the paper liner, cut small bites and savor the flavors of every bite! Mmmm…Yummy!

Gfreeandfabulous Ingredients:

For the cupcakes:

1 C Bobs Red Mill Gluten-Free All Purpose Baking Mix

1/2 C Oat Flour

1/2 C Coconut Flour

2 Tsp Aluminum-Free Baking Powder

1/4 Tsp Baking Soda

1 Tsp Fine Sea salt

1 C Organic Cocoa Powder

1/2 C Coconut Oil  (measured dry, then melted)

1/2 C Agave Nectar

1/2 C Freshly brewed decaf espresso

1/2 C Unsweetened Applesauce

1/4 C Coconut Milk

2 TBS Vanilla

1 TBS Apple cider vinegar

4 TBS Organic Muscavado Brown Sugar

3 Eggs (or egg replacer equivalent)

For the frosting:

2 C Organic vegan powdered sugar

2 Tbs Coconut oil

2 Tbs Strongly brewed espresso

1/2 tsp Sea salt

For the drizzle:

1/3 c Dairy free chocolate chips (I like the Enjoy Life brand found at Whole Foods Market

2 tbs Coconut oil

For the candied slivered almonds:

1 Tsp Honey

1 Tsp Organic evaporated cane juice crystals

1 Tbs Coconut oil

1/2 Tsp water

1/3 c toasted slivered almonds

Gfreeandfabulous Directions:

Preheat oven to 350 Degrees.

Line 12 muffin cups with paper liners.

In medium bowl mix flours, baking powder, baking soda, salt, and cocoa powder.

In large bowl mix melted coconut oil, agave nectar, applesauce, brewed espresso, vanilla, coconut milk, apple cider vinegar, Muscavado brown sugar and eggs (or egg replacer.)

Fold dry ingredients into wet ingredients until well blended.

Fill cupcake cups 2/3 the way up.

Bake 13-15 minutes or until toothpick inserted comes out clean.

Remove from oven and transfer cupcakes to wire racks to cool.

While cupcakes are baking, prepare frosting & candied nuts.

HoneyCandied Slivered Almonds:

In pan over medium heat, mix honey, evaporated cane juice crystals, melted coconut oil & water.   Heat until bubbly. Simmer until golden, about 5-7 minutes.  Add toasted slivered almonds.  Mix and simmer 2-3 minutes more.  Pour out onto parchment paper. Spread out, but allow nut mixture to create clusters.  Let cool.

Cafe-Latte Frosting:

In stand mixer fitted with whisk attachment (or bowl with electric mixer) (or by hand) Mix organic, vegan powdered sugar, melted coconut oil, brewed espresso, and vanilla. Mix until well blended and mixture reaches spreading consistency. Add more powdered sugar or espresso until desired consistency is reached. ¬†This frosting is best when made in small batches… repeat steps if additional frosting is needed. ¬†Small batches made with TLC make for extra yummy frosting ūüėÄ

Chocolate Drizzle:

Over low heat melt coconut oil in small saucepan.  Add chocolate chips and melt slowly until smooth.  Cool slightly and spoon into plastic bag Рif using bag.

To assemble:

Frost cupcakes with Cafe-Latte Frosting Рspreading and swirling frosting by hand.  Drizzle with chocolate drizzle using a wire whisk, fork or spoon frosting into small plastic bag and cut small slit in tip of bag and drizzle over frosted cupcake. Top with almond cluster.  Enjoy!

Marcie’s gfreeandfabulous Banana Nut Muffins

Warm, yummy and oh so good for you!

Marcie’s¬†¬†gfreeandfabulous Banana Nut Muffins¬†Preheat Oven to 375 Degrees.Line muffin tin with paper liners.¬†¬†Fabulous Ingredients:¬†

  • 2 1/2 medium-size ripe bananas
  • 1 egg (or flax meal replacement)
  • 1/4 c local honey
  • 1/3 c unsweetened applesauce
  • 1/4 c pure maple syrup (or if you prefer not to use maple syrup-add 1/4 cup more applesauce)
  • 1/3 c coconut oil – scooped into measuring cup, then melted
  • 1/4 c freshly brewed decaf espresso
  • 2 Tbs¬†Burbon Vanilla
  • 1/2 c coconut flour
  • 1 1/2 c Bobs Red Mill Gluten- Free Oat flour
  • 1/2 c almond meal
  • 1 cup chopped walnuts or pecans
  • 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves -mixed
  • 2 tsp Aluminum-free baking powder
  • 1/2 tsp fine sea salt
  • 1/2 tsp Bobs Red Mill Baking Soda


Fabulous Instructions:

  • Mash bananas. Add egg, honey, applesauce, pure maple syrup, melted coconut oil, espresso and vanilla.
  • Mix all dry ingredients together, including nuts.
  • Fold wet ingredients into dry ingredients
  • Spoon mixture into muffin cups, filling 3/4 the way full.
  • ** Optional – lightly sprinkle organic¬†evaporated cane juice crystals on top before baking

Bake at 375 for 15-19 minutes.  Checking at 15 minutes by inserting toothpick into center for doneness.  When tooth pick comes out clean, muffins are done.  These are deliciously-moist muffins. Do not over bake.  Enjoy!