Tosha Larios: Ferrero Rocher Nutella Cake Roll

If you love hazelnut, this is the recipe for you! It has Ferrero Rocher stuffed in the middle, and halved on top, and has sprinkled chopped hazelnuts on top as well. 

Ingredients:

• Cake roll batter (see recipe below)

• Nutella Buttercream (see recipe below)

• Chocolate Ganache (see recipe below)

• White chocolate ganache (see recipe below)

• Ferraro Rocher Candy

• Chopped hazelnuts

Instructions:

1 Preheat oven to 375F.

2 Line a jelly roll pan with wax paper, and spray liberally with non stick spray. 

3 Pour cake batter into the pan, and spread flat with an offset spatula.

4 Bake for 10 minutes, or until cake springs back after being touched.

5 Remove from oven and immediately invert onto a piece of parchment paper. Gently roll the cake up, with the parchment paper, starting at one end, and set aside to cool.

6 When cooled, unroll cake and spread on Nutella buttercream. Place a line of Ferraro Rocher at the start of the roll, and re-roll the cake around the chocolates.

7 Place cake roll onto a long rectangular cake.

8 Top cake roll with additional Ferraro Rocher (whole and halved), ganaches, and chopped nuts.

9 Slice and serve so each piece has a Ferrero from the center of the roll.

10 Keep cake in the fridge. It is best consumed within 2-3 days.

Cake Roll Batter

Ingredients:

• 1 cup flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 4 eggs

• 1 cup granulated sugar

• 1 teaspoon lemon juice

• 1/4 cup milk

Instructions:

1 Combine the flour, baking powder and salt. Mix and set aside.

2 In a stand mixer, whip the eggs, sugar and lemon juice until thick.

3 Heat the milk and slowly add it to the egg mixture and whip until very thick.

4 Add half of the flour mixture to the egg mixture, and use a spatula to fold together. Once combined, add remaining flour amount and continue to fold until incorporated.

Chocolate Ganache

Ingredients:

• 1 tablespoon Butter

• 2/3 cup heavy cream

• 1 1/4 cups chocolate chips

Instructions:

1 Heat cream in microwave until very hot.

2 Add chocolate chips and butter and let sit for 5 minutes.

3 Stir until chips melt and mixture becomes smooth.

4 Allow to cool slightly before using.

Nutella Buttercream

Ingredients:

• 1 cup butter, softened to room temperature

• 2 cups icing sugar

• 3/4 cup Nutella

• 3-4 Tablespoons heavy cream or milk

• 2 teaspoons vanilla extract

Instructions:

1 In bowl of a stand mixer, cream butter until light and fluffy.

2 Add icing sugar and combine.

3 Add vanilla, Nutella and cream one tablespoon at a time until desired consistency is reached.

Giant Reese’s Cupcake

Giant Reese’s Cupcake

Tools & Equipment:

1. Spatula
2. Serrated edge knife
3. Spoon
4. Electric mixer
5. Cake board (9") - I iced mine with orange fondant
6. Silicone giant cupcake mold

Cake Supplies:

1. 1 chocolate cake mix, prepared
2. Approx 300g milk chocolate (to make your giant cupcake case)
3. 2 tablespoons smooth peanut butter 
4. 2 cups buttercream frosting
5. 1 small batch ganache

Peanut Butter Cream Frosting Ingredients:

1. Powdered sugar - 1lb 13oz / 850g - Sifted
2. Whole milk - 1-2 tablespoons (add / subtract to alter frosting consistency)
3. Vanilla extract - 1 teaspoon 
4. Unsalted butter - 250g / 9 1/4oz
5. Smooth Peanut Butter - 2tbsp 

Whip all ingredients together

Ganache recipe:

1. 300g dark or milk chocolate
2. 100g whipping cream

Combine the two ingredients. Place in microwave for 30 second intervals, stirring in between until your ganache is completely smooth.

Putting it all together: 

1. Bake giant cupcake using the chocolate cake mix of your choice and the giant silicone cupcake mold. 

2. Make your giant cupcake case by melting 300g milk chocolate and coating the giant silicone cupcake mold. Let cool. I like to coat 2 times for structural integrity!

3. Cut the edges off of the chocolate cupcake and cut the cake in half so you have two cake rounds. 

4. Place one of the cake rounds into the chocolate cupcake case. 

5. Layer the peanut butter cream and top with the second cake round. 

6. Top with the prepared ganache. Enjoy!

Video available: https://youtu.be/y5BSOGCYptA?si=npU-7tM6ztu6Zob6

Food as Medicine with Tosha Larios: Healing with Herbs and Spices

Food as Medicine with Tosha Larios: Healing with Herbs and Spices

Did you know that the spices and herbs in your kitchen can do more than just add flavor to your meals? Tosha Larios, a leader in food as medicine, shows us how simple ingredients can boost our health and help prevent illness. In this article, you’ll learn about the incredible health benefits of common herbs and spices, and how you can use them every day. Let’s dive into this natural approach to health with Tosha Larios.

What is Food as Medicine?

Food as medicine is a simple idea: the food we eat can help us stay healthy and strong. Instead of relying only on medications, we can turn to natural foods for vitamins, minerals, and antioxidants. Tosha Larios believes that by adding certain herbs and spices to our meals, we can improve our health and even fight off common illnesses.

For more tips on eating for health, check out Tosha’s blog on Cooking with Dr. T.

1. Turmeric: The Golden Healer

Turmeric, the bright yellow spice often found in curry, is a powerful anti-inflammatory. Tosha Larios recommends adding turmeric to your diet because it can help reduce inflammation, which is linked to many chronic diseases. Just a small amount each day can make a big difference in keeping your body healthy. Try adding a pinch of turmeric to your smoothies, soups, or roasted vegetables.

Fun Fact: Turmeric works even better when combined with black pepper!

Learn more about growing plants like turmeric at Star Track Farm.

2. Ginger: Nature’s Pain Reliever

Ginger is another incredible root that can reduce pain and inflammation. Tosha Larios loves using ginger for stomach problems, too. It’s great for nausea, and it also helps digestion. You can add ginger to tea, stir-fries, or even smoothies. Fresh ginger works best, but dried ginger powder also has benefits.

3. Garlic: The Immune Booster

Garlic isn’t just delicious—it’s also a superfood for your immune system. According to Tosha Larios, garlic has antibacterial and antiviral properties, which can help protect you from colds and infections. Eating garlic regularly can help boost your immunity, keeping you healthier year-round. Add it to pasta, soups, or salads for a tasty health boost.

Explore more science-based health tips with Tosha’s STEM with Dr. T blog.

4. Cinnamon: Blood Sugar Balancer

Cinnamon does more than add flavor to desserts. Tosha Larios shares that cinnamon can help balance blood sugar levels, making it great for people who struggle with blood sugar spikes. Try adding a sprinkle of cinnamon to your morning oatmeal, yogurt, or coffee for a sweet, healthy touch.

5. Rosemary: Memory Enhancer

Rosemary is known for its ability to improve memory and concentration. Tosha Larios suggests adding rosemary to your diet if you want to boost your brain health. Rosemary can be used in cooking, especially with roasted meats and vegetables. Plus, just the smell of rosemary is believed to enhance focus.

Learn more about Tosha’s work in sustainable farming and growing herbs at Star Track Farm.

How to Use These Herbs and Spices Every Day

Using these herbs and spices daily doesn’t have to be hard. Start by adding one new herb or spice each week to your meals. For example, you might start with turmeric in a smoothie or ginger in tea. These small steps can make a big difference for your health over time.

If you want more ideas on how to make food work for your health, visit Tosha Larios’ website.

Why Food as Medicine Matters

The food we eat has a powerful impact on our health. Tosha Larios shows us that we don’t always need to rely on medication to feel our best. By including herbs and spices in our diet, we can take control of our health in a natural way. Food as medicine is an easy, affordable, and safe approach to wellness. And the best part? You can start today!

Connect with Tosha Larios

Follow Tosha Larios on social media to learn more about using food for health and healing. She shares tips, recipes, and information on how to make food work for you.

• Twitter

• Pinterest

• Facebook

Backlinks for More Inspiration:

• Visit Star Track Farm to learn more about growing food and herbs.

• Discover more recipes and health tips on Cooking with Dr. T.

• Explore science-based wellness with STEM with Dr. T.

• Learn more about Tosha Larios and her mission: ToshaLarios.com.

#FoodAsMedicine #ToshaLarios #NaturalHealth #HealthyLiving #HerbalRemedies #StarTrackFarm #CookingWithDrT #STEMwithDrT #GarlicPower #TurmericHealth

By embracing the concept of food as medicine, you’re taking a step toward a healthier, happier life. Tosha Larios’ easy-to-use tips show how small changes can have a big impact on our well-being. Whether it’s adding a pinch of cinnamon or a dash of garlic, start using food to fuel and heal your body today. Visit ToshaLarios.com for more tips on how to live a healthier life with the power of food.

Homemade Brownies

Homemade Brownie

Ingredients

– ½ cup unsweetened cocoa powder

– ½ all-purpose flour

– 1 cup sugar

– ½ cup butter

– 2 eggs

– 2 cups chocolate chips

– ¼ teaspoon salt

– ¼ teaspoon baking soda

– 1 teaspoon vanilla extract

– chopped pecans

– caramel syrup

Instructions:

1. Cream together the butter, sugar and eggs.

2. Add the vanilla extract, and combine. 

3. Mix in the cocoa powder, flour, baking soda and salt. 

4. Once the ingredients are incorporated, add the chocolate chips and combine. 

5. Bake in a preheated oven at 350F, for 25-30 minutes. 

6. Garnish with chopped nuts and caramel.

https://youtube.com/shorts/IQhFikEixJo?si=99JCBdP5Qe-1o_PV

Vegan chocolate mousse

Ingredients

• ½ avocado, pitted, peeled and cubed

• 8 oz of melted dark chocolate (or 5 tablespoon unsweetened cacao powder)

• ¾ cup full-fat coconut milk (refrigerate the can for 4+ hours and use only the thick, creamy part)

• 2½ tablespoon pure maple syrup (or agave nectar or date paste)

• ¼ teaspoon sea salt

• ¼ teaspoon vanilla extract 

Instructions

• Add all ingredients to a high speed blender or food processor.

• Blend for about 20 seconds, then stop and scrape sides of jug down.

• Repeat until mousse is smooth and lump-free.

• Spoon into two containers and decorate with fresh berries, whipped cream, grated chocolate and/or cacao powder.

Almond Flour Chocolate Chip Cookies

Almond Flour Chocolate Chip Cookies

A cookie recipe that has no grains and is vegan friendly, this is a healthier chocolate chip cookie made with real foods and healthy fats.

Ingredients

• 2 cups almond flour

• 1/2 cup coconut sugar

• 1/2 tsp baking soda

• 1 tsp salt

• 2 eggs

• 1/3 cup melted coconut oil

• 2/3 cup almond butter

• 2 tsp vanilla

• 1/2 cup chocolate chips

Instructions

1 Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

2 In a large mixing bowl, combine dry ingredients (almond flour, coconut sugar, baking soda, salt).

3 Make a well and add wet ingredients (eggs, coconut oil, almond butter and vanilla) and mix to combine.

4 Fold in chocolate chips.

5 Use a cookie scoop to scoop onto prepared pan, placing with space in-between so that cookies don't bake into each other.

6 Bake 13 minutes. Let cool.

Healthy Green Soup

Simple green soup that is full of green vegetables such as celery, zucchini and greens to include dandelion and kale that is a delicious way to detox!

Ingredients

• 1 tbsp coconut oil

• 1 small onion , diced

• 1 1/2 zucchini , cut into pieces

• 3 cups celery , chopped

• 1 apple , diced

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp ground ginger

• salt & pepper to taste

• 4 cups bone broth (vegetable stock to make it vegetarian)

• 1 can coconut milk

• 4 cups chopped & packed greens (dandelion greens + kale)

Optional toppings

• roasted cauliflower or other vegetables

• cooked quinoa

• cooked brown rice

• pumpkin seeds

• sunflower seeds

• chopped avocado

• roasted chickpeas

• drizzle of more coconut milk

Instructions

1 Add coconut oil to a soup pot and heat over medium heat for 30 seconds. Add onion and let cook until translucent, about 3 minutes.

2 Add zucchini, apple, celery and spices and saute, stirring frequently, for 2 minutes.

3 Add broth. Bring the vegetables and broth to a boil and then lower to a simmer, stirring occasionally, until the zucchini is very tender—about 10 minutes.

4 Add coconut milk and greens and stir. Keep simmering and stirring until the greens have wilted and are bright green. Remove from heat and let cool slightly.

5 Once cool enough, blend using an immersion blender or a high-speed blender.

6 Serve warm with optional toppings.

Chocolate Coffee Energy Bites Recipe

Chocolate Coffee Energy Bites

These bites combine minimal ingredients to make a delicious healthy energy bite with no refined sugar.

Ingredients

• 1 3/4 cup old fashioned oats

• 1 cup nut butter (almond butter, cashew butter or sunflower seed butter)

• 1/3 cup honey

• 1 scoop protein powder

• 2 tbsp cocoa powder

• 3 tbsp ground coffee

Instructions

1 Combine all dry ingredients for chocolate coffee energy bites in the stand mixer. Mix on low until combined.

2 Add wet ingredients, and mix until dry and wet ingredients are incorporated. Scrape down sides and mix again if needed.

3 Remove bowl and try to form a ball. Balls should stick together. If needed, add a bit more honey to make them stick.

4 Use a cookie scoop or eyeball them to be a similar size. Line placed energy balls on a piece of waxed paper.

5 Store in an airtight container in the refrigerator.

Roasted Veggies and Chicken Bowls

These bowls combine nutritious powerhouses—brown rice, avocado, roasted asparagus, and sweet cherry tomatoes—with a creamy, herby dressing!

Ingredients

• 1/2 lb. asparagus, ends trimmed

• 2 Tbsp. extra-virgin olive oil, divided

• kosher salt

• Freshly ground black pepper

• 1 lb. boneless skinless chicken breasts

• 1 tsp. garlic powder

• 1 tsp. dried oregano

FOR THE DRESSING

• 1 c. mayonnaise

• 1 c. Greek yogurt

• 1 1/2 c. chopped basil leaves

• 1/2 c. chopped parsley

• 1/4 c. chopped chives (plus more for garnish)

• 1/4 c. lemon juice

• 2 cloves garlic, coarsely chopped

FOR THE BOWLS

• 4 c. cooked brown rice

• 1 avocado, sliced

• 1 c. halved cherry tomatoes

Directions

1. Roast asparagus: Preheat oven to 425°. On a large baking sheet, toss asparagus with 1 tablespoon oil and season with salt and pepper. Bake until the asparagus is tender, about 15 minutes.

2. Cook chicken: Heat remaining olive oil in a large skillet over medium heat. Season both sides of chicken with garlic powder, dried oregano, salt and pepper. Add chicken to the hot skillet and cook until golden and cooked through, about 8 minutes per side. Remove from heat and let rest for 10 minutes before slicing into strips.

3. Make dressing: To a food processor, add mayonnaise, yogurt, basil, parsley, chives, lemon juice, and garlic. Pulse until smooth then season with salt and pepper to taste.

4. Assemble bowls: Divide rice between 4 serving bowls. Top with avocado, cherry tomatoes, cooked chicken and roasted asparagus. Drizzle dressing over each bowl. Serve immediately.

Slow Cooker Fiesta Ranch Chicken Wraps

These wraps are perfect for a busy weekday lunch or dinner recipe- crunchy and fresh with the right amount of kick!

• 1 cup plain yogurt (or light sour cream)

• 1/2 Tablespoon avocado oil

• 1 Tablespoon warm water

• 1/2 teaspoon dried parsley

• 1 teaspoon onion powder

• 1 teaspoon dried chives (or dried onions)

• 1 1/2 teaspoons chipotle chili powder

• 1/2 teaspoon ground cumin

• 1 teaspoon minced garlic

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1 teaspoon crushed red pepper

• 2 Chicken breasts

Ranch Chicken Wraps

• 4 large whole wheat tortillas (or lavash flatbread)

• 1 1/2 cups spinach, chopped

• 1 medium bell pepper, thinly sliced

• 6-8 medium grape tomatoes, sliced

• 1/2 cup corn, cooked

• 1/2 cup beans, cooked

• 1 medium avocado, sliced

Instructions

• Mix together the yogurt, oil, and warm water in a medium bowl.

• Mix in the parsley, onion powder, chives, chili powder, cumin, garlic, salt, pepper, and crushed red pepper (optional).

• Place the chicken breasts in the slow cooker.

• Spread 2-3 Tablespoons of the homemade ranch sauce over the chicken (making sure not to dip the spoon back into the bowl of ranch to prevent contamination).

• Place the lid on the slow cooker and cook on high for 2 hours.

• When the chicken is almost done cooking, lay out each tortilla or wrap.

• Layer the tortillas with the leftover ranch dressing, chopped spinach, sliced bell peppers, sliced tomatoes, corn, beans, and avocado slices.

• Once the chicken is done cooking, use two forks to shred it into small pieces.

• Add chicken to each wrap.

• Roll each tortilla into a wrap and cut into halves.

• Serve and enjoy!

CHICKEN LETTUCE WRAPS

Looking for a quick weeknight dinner? Chicken Lettuce wraps are one of my favorite dinners for busy nights. It’s made from simple, fresh ingredients and can be on the dinner table in 30 minutes!

CHICKEN LETTUCE WRAPS

FOR THE CHICKEN LETTUCE WRAP FILLING:

1 Tablespoon avocado oil (olive or coconut oil would work well too)

1 lb. ground chicken (we grind raw chicken breast or chicken thighs in our food processor)

6–8 oz. white, button or baby bella mushrooms, finely minced

1 (8oz.) can water chestnuts, drained and minced

2 green onions, sliced

2 teaspoons fresh ginger, minced

1 clove garlic, minced

1/4–1/3 cup soy sauce

1/2 teaspoon sesame oil

TO SERVE:

Lettuce leaves (butter lettuce, romaine hearts, or iceberg lettuce work well)

Dipping sauce

DIPPING SAUCE:

1/4 cup. dijon mustard

1/4 cup. soy sauce

A few dashes of chili oil or sriracha

1. Prepare the filling by heating the oil in a large skillet or sauté pan over medium heat. Add chicken and cook until fully cooked all the way through, about 6-8 minutes.

2. Add mushrooms, water chestnuts, and green onions. Cook 3-5 minutes, or until mushrooms are softened.

3. Add ginger, garlic, and 4 Tbsp soy sauce and sesame oil and cook 1 minute longer, stirring to coat chicken mixture.

4. Add additional sauce as desired (be careful not to make it too soggy)

5. Scoop meat mixture onto lettuce cups. Top with dipping sauce.

DIPPING SAUCE:

1. In a small bowl, whisk together mustard, soy sauce, and a few drops of sriracha to taste. Spoon sauce over the lettuce wraps and enjoy!

check out more: https://www.reddit.com/u/ToshaLarios/s/QboXtAWfJ2

Creamy Broccoli and Avocado Soup

This soup is a delicious, hearty, colorful, nutrient-dense and comforting meal in a bowl. It is also an incredible way to limit waste in your kitchen!!

Creamy Broccoli and Avocado Soup

Ingredients 

• 1 tablespoon olive oil

• 1 medium sweet onion, roughly chopped

• 3 garlic cloves, roughly chopped

• 1 teaspoon sea salt

• ½ teaspoon black pepper

• 1 ½ lbs broccoli, cut into florets, stems peeled and cut into rounds

• 6 cups vegetable broth

• juice from 1/2 lemon

• 2 cups baby spinach, kale, Swiss chard or other greens (roughly chopped)

• 1 cup fresh parsley, roughly chopped, stems removed

• 2 Avocados, reserve 1/2 avocado for serving

For Serving:

• fresh herb infused oil

• lemon zest

• avocado, diced or sliced

• red pepper flakes

Herb Infused Oil For Serving:

• ⅓ cup olive oil

• 1 teaspoon lemon zest

• ½ cup roughly parsley and basil

• Sea salt, to taste

• Red pepper flakes

Instructions

• Make the infused oil and set aside. Stir all the ingredients together well and set aside to use for serving the soup.

• In a large saucepan set over medium heat, sauté the chopped onion in oil, butter or other cooking fat just until it turns translucent and tender.

• Add chopped garlic, season with salt and pepper, cook for another minute or two.

• Add the broccoli florets and stems along with chicken broth (veggie broth or water). Bring to a boil.

• Reduce the heat to low, cover the pan with lid and allow to simmer until the broccoli florets and stems are tender, approximately 10-15 minutes.

• Add the lemon juice, greens, herbs and avocado. Stir.

• Turn off the heat and using a hand held immersion blender or working in batches in a high speed blender, puree the soup until creamy and smooth.

• Serve topped with fresh avocado, herb oil or fresh herbs, lemon zest and red pepper flakes.

CHICKEN, CUCUMBER AND TOMATO SALAD

Beat the heat with this fresh dinner idea.

Ingredients:

1. Leftover Chicken Breast (2 large breasts or about 2 cups)
2. Garbanzo Beans, Drained and Rinsed (1 15.5 ounce can)
3. Cucumber, Diced (1 large)
4. Grape Tomatoes (about 1 cup, quartered)
5. Roasted Red Pepper (1 large, or more)
6. Avocado (1 large)
7. Feta Cheese (3/4 cup)
8. Chopped Walnuts (1/2 cup)
9. Light Olive Garden Italian Dressing (1/2 cup)
10. Optional: Olives, quinoa, bell pepper, corn
11. Dice cucumbers and the roasted red pepper into bite-sized pieces. Quarter the grape tomatoes.
12. Dice chicken into bite-sized pieces. Slice avocado either in bite-sized chunks or slices.
13. Add everything to a bowl, along with the dressing. Combine gently with a spoon.
14. Season with garlic powder, salt and pepper if needed. 

Chickpea salad sandwich

Try this yummy chickpea salad sandwich!

INGREDIENTS

1- 15 oz can chickpeas, drained and rinsed

2 tbsp onion, finely minced

2 tbsp celery finely minced

5 tbsp vegan ranch

2 slices ezekiel bread or gluten free bread

2 romaine lettuce leafs

½ cup sprouts or microgreens

INSTRUCTIONS

1). Drain and rinse the chickpeas, add them to a bowl and gently mash them with a fork. You want it to have some texture but make sure there are no whole chickpeas left.  

2). Add the onions, celery, ranch, and mix well.  

3). Season to taste with salt and pepper. 

4). Toast your bread then assemble your sandwich with sprouts/microgreens and lettuce. Enjoy!

Stuffed Bell Peppers

Enjoy the mix of veggies and filling ground chicken and quinoa that make this a wonderful way to balance produce and protein in your diet.

Ingredients

6 large bell peppers

1 lb lean ground chicken or turkey

15 oz can black beans

½ cup uncooked quinoa

1 cup water

1 cup frozen corn

1 cup cherry tomatoes

⅓ cup yellow onion

2 tbsp chili powder

1 1/2 tbsp cumin

3/4 tsp salt

2 clove garlic

½ cup shredded pepper jack cheese

Directions

1. Prepare bell peppers by cutting off the stem and carefully removing the seeds and stems.
2. Strain and rinse beans, cut cherry tomatoes in half, finely chop yellow onion, and mince garlic.
3. In a large mixing bowl, combine ground chicken, beans, quinoa, corn, tomatoes, onion, chili powder, cumin, salt, and minced garlic. Stir until well-combined.
4. Stuff bells peppers with the mixture. In a large slow cooker, add about one cup of water, or enough water to fill the slow cooker with a ½ inch of water.
5. Carefully place the stuffed peppers in the slow cooker standing upright.
6. Cook on high for 4 hours, or low for 7-8 hours, or until the center of the peppers reaches 165 Fahrenheit, and peppers are fork tender.
7. Top each pepper with cheese and cook for an additional 2-3 minutes, or until cheese is melted.
8. Remove from the slow cooker and serve hot!

Tosha Larios Chickpea Burgers

Ingredients

1. 1 tablespoon ground flaxseed
2. 15 ounce can chickpeas, rinsed and drained
3. 1 yellow onion, roughly chopped
4. 2 carrots, roughly chopped
5. 2 garlic cloves
6. ½ cup rolled oats
7. ½ bunch of fresh parsley
8. 1 teaspoon ground cumin
9. 1 teaspoon curry powder
10. ½ teaspoon smoked paprika
11. salt and pepper to taste

Directions

1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
2. In a small bowl, whisk the ground flaxseed with 3 tablespoons of warm water and set aside to thicken up.
3. In food processor, combine the chickpeas, onion, carrots, and garlic. Pulse until the mixture is crumbly. Add in the flax, oats, parsley, cumin, curry powder, and smoked paprika. Season with salt and pepper and pulse until the mixture starts to form into a ball. Don’t pulse until completely smooth; the burgers need to have a bit of texture.
4. Divide into 4 parts and form into patties. Place on your prepared baking sheet and roast for 18-20 minutes, flipping the burgers halfway through.
5. Serve with a fresh veggies and a dollop of yogurt with dill and fresh lemon.

Tosha Larios Chicken Tacos

Ingredients

8 small corn Tortillas

Shredded Chicken

3 large organic chicken breast

4 oz green chilis, canned

2 tbsp tomato paste

1 tbsp chili powder

1 tbsp cumin

1/2 tsp sea salt

Pico de Gallo

4 medium tomatoes

½ cup white onion, finely chopped

¼ cup cilantro, packed

½ jalapeno, finely diced seeds and ribs removed

½ lime, juiced and zested

salt to taste

Directions

1. Prepare chicken by adding the chicken breast, chilis, tomato paste, chili powder, cumin, and sea salt to a pressure cooker and cook on high for 15 minutes.
2. While the chicken is cooking, prepare the pico. Slice tomatoes into small cubes. Finely dice the white onion, roughly chop the cilantro, and finely dice the jalapeno, removing the seeds and ribs.
3. In a bowl, combine the tomatoes, onions, cilantro, and jalapeno. Juice and zest the lime and add to the bowl. Stir to combine and salt to taste.
4. Once the chicken is cooked, shred with two forks.
5. Toast corn tortillas on a seasoned cast iron skillet over medium-high heat until light charred on each side, about 20-30 seconds per side.
6. Assemble tacos by adding chicken and topping with pico.

Tosha Larios Pear & Oat Breakfast Cookie

Ingredients

1. 2 eggs
2. 1 medium banana
3. 1 medium pear
4. 1 ½ cup rolled oats
5. ½ cup whole wheat flour
6. ½ cup chopped walnuts
7. ⅓ cup maple syrup
8. 3 tbsp coconut oil, melted
9. 2 tbsp chia seeds
10. 2 tbsp flaxseed meal
11. 1 tsp cinnamon
12. ¼ tsp nutmeg

Directions

1. Preheat the oven to 350°F. In a large mixing bowl, mash the banana until smooth. Add eggs, maple syrup, and coconut oil and whisk until well combined. Dice pears into small pieces, discarding the core.
2. Fold in pears, rolled oats, whole wheat flour, walnuts, chia seeds, flaxseed meal, cinnamon, and nutmeg. Stir until a sticky dough forms.
3. With a lightly oiled ¼ cup measuring cup, spoon the dough onto a baking sheet lined with parchment paper. Gently press the cookies with the back of the measuring cup to flatten. Bake for 18-22 minutes, or until the cookies are lightly toasted and golden, and the pears are tender. Allow to cool before serving. Store cookies refrigerated in an air-tight container, and enjoy within 5 days!

Vegetables and Rice

INGREDIENTS

1. 8 oz of mushrooms chopped
   
2. ½ cup onion, diced
   
3. 2 cups napa cabbage, finely shredded
   
4. 3 tbsp low sodium soy sauce
   
5. 1 green onion, thinly sliced
   
6. ¼ cup cilantro, chopped (optional)
   
7. ¼ tsp toasted sesame oil
   
8. Chili flakes (optional)
   
9. 4 cups steamed Jasmine rice
   
10. 2 tbsp toasted cashews, chopped (optional)

INSTRUCTIONS

1. Steam rice according to package directions.
2. While rice is steaming, in a medium large pot or pan add the mushrooms, onions, and cabbage, 3 tbsp low sodium soy sauce and cook over medium high heat.  
3. Cover with a lid for a few minutes to help them release their water and then remove the lid and cook down for another 5-10 minutes until they are no longer super watery.
4. Once the vegetables have cooked down, turn off the heat and add the cilantro, green onions, chili flakes if using, and the ¼ tsp toasted sesame oil if using.  
5. Stir to mix well. Serve with steamed rice and enjoy!