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DIY Healthy Nutella

DIY Healthy Nutella

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Put the hazelnuts into a food processor or blender and blend on medium speed for a few minutes

  • 2 cups roasted hazelnuts
  • 1/2 cup maple syrup
  • 1/2 cup cashew milk
  • 1/4 cup cacao powder
  • 2 Tbsp. coconut oil
  • 1 tsp. vanilla essence
  • 1/4 tsp. celtic sea salt
4.5/5 (12 Votes)

Apple Spiced Refrigerator Jam

Apple Spiced Refrigerator Jam

By

In the food processor, blend up the apples

  • 2 apples peeled and cored (I used gala.)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 2 T maple syrup (This is optional. Taste the mixture and if it’s not sweet enough, add the syrup.)
  • 2-3 T chia seeds
4.3/5 (12 Votes)

Quinoa and Black Bean Stuffed Peppers

Quinoa and Black Bean Stuffed Peppers

By

Heat oil in saucepan over medium heat

  • 2 Tbs. olive oil
  • 1 medium onion, finely chopped
  • 2 ribs celery, finely chopped
  • 3 large carrots, diced
  • 1 Tbs. ground cumin
  • 1 tsp. oregano
  • 1/2 tsp. paprika
  • 2 cloves garlic, minced
  • 2 15-oz. cans diced tomatoes, drained, liquid reserved
  • 1 15-oz. can black beans, rinsed and drained
  • 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
  • 1 cup cooked quinoa
  • 1 1/2 cups grated reduced-fat pepper Jack cheese, divided( optional)
  • 4 large red bell peppers, top cut off and seeds removed
4.6/5 (5 Votes)

Crunchy Cilantro Slaw

Crunchy Cilantro Slaw

By

1. Combine all of the ingredients in a medium bowl

  • 4 cups green cabbage, finely shredded
  • 1 cup radishes, sliced like matchsticks
  • 3 green onion, sliced
  • 1/4 to 1/3 cup cilantro, chopped
  • 1 serrano or jalapeño, minced (seeds removed)
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
4.6/5 (9 Votes)

Mango Date Smoothies

Mango Date Smoothies

By

Place all ingredients in blender and process until smooth

  • 1 cup ripe mango, peeled, pitted and diced
  • 3/4 cup Blue Diamond Hint of Honey Vanilla Almond Breeze
  • 3/4 cup vanilla frozen Greek yogurt
  • 1/4 cup Blue Diamond Honey Roasted Vanilla or Honey Roasted Cinnamon Almonds, chopped
  • 4 large Medjool dates, pitted
  • 1 pinch allspice
4.4/5 (14 Votes)

Tuscan Rice and Custard Torta (Torta di Riso alla Carrarina)

Tuscan Rice and Custard Torta (Torta di Riso alla Carrarina)

By

Cook the rice with a pinch of salt in boiling water, as you would pasta

  • butter, for greasing pan
  • 1 1/4 cups (250 grams) of sugar, plus extra for dusting
  • 1/2 cup (100 grams) of short-grain risotto rice (such as Arborio or carnaroli)
  • 2 pinches of salt, dived
  • 6 large eggs
  • 1/4 cup (60 milliters) of liqueur such as rum, brandy, or sambuca
  • Zest of 1 lemon or orange
  • 1 teaspoon vanilla extract (or the seeds of half a vanilla bean)
  • 2 cups (500 milliters) whole milk, warmed slightly
4.4/5 (17 Votes)

Rigatoni with Sweet Sausage, Escarole, Cannellini Beans and Garlic Broth

Rigatoni with Sweet Sausage, Escarole, Cannellini Beans and Garlic Broth

By

In a large deep frying pan, heat the oil over moderate heat

  • 1 tablespoon olive oil
  • 1 pound mild or hot Italian sausage
  • 3 medium or 2 large cloves garlic, minced
  • 2 cups canned low-sodium chicken broth or homemade stock
  • 1-2 heads escarole, torn into 2-inch pieces (about 8 cups)
  • 1 cup drained and rinsed canned cannellini beans (from one 15-ounce can)
  • 1/3 cup freshly grated Parmigiana Reggiano, plus more for serving
  • Kosher salt and coarsely ground black pepper to taste
4.5/5 (4 Votes)

Peach Streusel Kuchen

Peach Streusel Kuchen

By

Combine bread flour, sugar, and salt in the mixing bowl of stand mixer and whisk till combined, about 30 seconds

  • Topping:
  • 2 1/2 cups (375g) unbleached white bread flour
  • 1/3 cup (70g) sugar
  • 1/2 tsp salt
  • 1 1/4 tsp instant yeast
  • 1 large egg
  • 2 tbsp (30g) butter, softened
  • 3/4 cup (180ml) milk
  • 4 fresh peaches**
  • 1/2 cup (75g) all-purpose flour
  • 1/4 cup (40g) almond meal (ground almonds)
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 3 tbsp (30g) butter, softened
4.7/5 (29 Votes)

Chickpea Stew

Chickpea Stew

By

Heat 2 Tbsp. oil in a medium pot over medium-high heat

  • 4 tablespoons olive oil, divided
  • 2 skinless, boneless chicken thighs
  • Kosher salt
  • 3 large garlic cloves, minced
  • 2 tablespoons ground cumin
  • 2 tablespoons tomato paste
  • 3/4 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 2 15-ounce cans chickpeas, rinsed, drained
  • 1/2 cup chopped drained roasted red peppers from a jar
  • 2 tablespoons (or more) fresh lemon juice
  • 2 cups 1' cubes country-style bread
  • 3 tablespoons coarsely chopped flat-leaf parsley
4.3/5 (4 Votes)

Raspberry Crumble Bars

Raspberry Crumble Bars

By

These raspberry bars are awesome but you can use any preserves you’d like to create these delicious cookie bars

  • CRUST:
  • 1 1/2 cups blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Celtic sea salt
  • 1/4 cup unsalted butter, melted (or coconut oil)
  • 1 tablespoon pure honey
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon coconut flour
  • 1/2 cup homemade honey-sweetened raspberry preserves (or your favorite fruit preserves)*
  • TOPPING:
  • 3 tablespoons butter (or coconut oil), melted
  • 1 teaspoon pure honey
  • 3/4 cup blanched almond flour
  • 1/2 cup unsweetened coconut, finely shredded
  • 1/4 cup almonds, sliced
4.3/5 (14 Votes)