Garciamoss' profile page
Recipes
Brown Sugar Banana Parfaits with Maple-Glazed Pecans
By garciamoss
Preheat oven to 350°. Toss pecans, maple syrup, and salt on a parchment paper–lined rimmed baking sheet; spread ...
- 1 cup pecan halves
- 1/4 cup pure maple syrup
- pinch of kosher salt
- 3/4 cup rye whiskey
- 1/2 cup (packed) light brown sugar
- 3 tablespoon sugar
- 3 tablespoon unsalted butter
- 6 bananas, peeled, cut on a diagonal into 1/4” slices
- 1 pint vanilla ice cream
An Anti-Inflammatory Cucumber Smoothie
By garciamoss
This smoothie tastes delicious, and combines two of the most powerful superfoods on earth
- 1 cup cucumber
- 1 cup fennel
- 1 cup apple
- 1 1/2 - 2 cups coconut water (water works as a substitution)
- 1/2 avocado
- Juice from 1/2 of a lime
- Dash of sea-salt
Pumpkin Pie Shake
By garciamoss
Place all ingredients in a blender and blend until smooth
- 2 cups canned coconut milk (I prefer Native Forest)
- 2 cups water
- 1/2 cup cooked and pureed pumpkin
- 1 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
- 4 raw organic, pastured egg yolks (optional)
- 8 tablespoons maple syrup (substitute honey for GAPS)
- 1 cup ice cubes
Pollo Relleno (Chicken Stuffed with Manchego, Mushrooms, and Spinach)
By garciamoss
Heat oven to 475°. Season chicken with salt and pepper
- 1 (4 1/2–5-lb.) chicken
- Kosher salt and freshly ground black pepper, to taste
- 4 tbsp. unsalted butter, softened
- 5 cloves garlic, minced
- 10 oz. thinly sliced Manchego fresco or provolone
- 6 oz. white button mushrooms, thinly sliced
- 1 bunch spinach (about 5 oz.), tough stems trimmed
- Salsa verde and tortillas, for serving (optional)
Skillet Tuna Noodle Casserole
By garciamoss
Bring a large pot of water to a boil
- 8 ounces whole-wheat egg noodles
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 8 ounces mushrooms, sliced
- 1/2 teaspoon salt
- 1/2 cup dry white wine
- 6 tablespoons all-purpose flour
- 3 cups nonfat milk
- 1/2 teaspoon freshly ground pepper
- 12 ounces canned chunk light tuna drained (see Note)
- 1 cup frozen peas, thawed
- 1 cup finely grated Parmesan cheese, divided
- 1/2 cup coarse dry whole-wheat breadcrumbs (see Tip)
Sautéed Tilapia over Swiss Chard with Tarragon Butter
By garciamoss
Heat the oil in a 10- to 12-inch nonstick skillet over medium-high heat
- 1 Tbs. extra-virgin olive oil
- 2 cloves garlic, minced
- 1 lb. Swiss chard, fibrous stems and ribs discarded; leaves coarsely chopped, washed, and dried
- Kosher salt and freshly ground black pepper
- 5 Tbs. unsalted butter (4 Tbs. cut into small pieces)
- 2 tilapia fillets, 6 oz. each
- 1 shallot, chopped
- 1 Tbs. fresh lemon juice
- 1-1/2 Tbs. chopped fresh tarragon
Brussels Sprouts with Pancetta
By garciamoss
Pancetta and Parmesan cheese add salty flavor to the roasted Brussels sprouts
- 2 pounds fresh Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 (1/8-inch-thick) pancetta slices
- 1 tablespoon freshly grated Parmesan cheese
Homemade Chocolate-Hazelnut Spread {ATK}
By garciamoss
Walnut or vegetable oil can be substituted for the hazelnut oil
- 2 cups (8 ounces) hazelnuts
- 1 cup (4 ounces) confectioner’s sugar
- 1/3 cup (1 ounce) cocoa powder
- 2 tablespoons hazelnut oil
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Summer Rolls
By garciamoss
Combine lime juice, sesame oil, chile and salt in a medium bowl; set aside
- 1 teaspoon fresh lime juice
- 1 teaspoon dark (toasted) sesame oil
- 1 small red chile pepper, seeded and minced
- 1/2 teaspoon salt
- 1/2 pound medium shrimp, peeled and deveined
- 8 large green or red leaf lettuce leaves
- 1 medium carrot, julienned
- 1 small daikon radish, julienned
- 1/2 cup mung bean sprouts
- 1/4 cup peanuts, toasted and chopped
Seared Tilapia with Spicy Orange Salsa
By garciamoss
Using a sharp paring knife, cut off the ends of the oranges to expose a circle of flesh
- 4 medium navel oranges (about 2 lb.)
- 1/2 cup small-diced red onion
- 1/2 cup coarsely chopped fresh cilantro
- 2 Tbs. fresh lime juice
- 1 tsp. ground cumin
- Kosher salt
- 1 fresh serrano or jalapeño chile, minced (seeds included)
- 4 5-oz. tilapia fillets
- Freshly ground black pepper
- 2 Tbs. mild olive oil