Maria Degiorgio

11/02/2026

Jumping on the latest trend — my cartoon self is here! 😄✨

Feeling your best starts with taking care of yourself 💚

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koreanscience

09/06/2022

Mystery is the beauty of summer nights...
🌌

15/12/2021

19/03/2021

𝙶𝚕𝚞𝚝𝚎𝚗 𝚏𝚛𝚎𝚎 𝚕𝚊𝚜𝚊𝚐𝚗𝚊
Ingredients:

500gr lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 can crushed tomatoes
2 tbsp tomato paste
2 cans canned tomato sauce
½ cup water
2 tablespoons coconut sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 gluten free lasagna noodles
16 ounces lactose free ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese
Plant based béchamel
Directions:

In a Dutch oven, cook ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, spread some of the béchamel and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella, Parmesan cheese and béchamel . Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

19/03/2021

𝐺𝑙𝑢𝑡𝑒𝑛 𝑓𝑟𝑒𝑒, 𝑟𝑒𝑓𝑖𝑛𝑒𝑑 𝑠𝑢𝑔𝑎𝑟 𝑓𝑟𝑒𝑒 𝑎𝑛𝑑 𝑣𝑒𝑔𝑎𝑛 𝑇𝑟𝑎𝑑𝑖𝑡𝑖𝑜𝑛𝑎𝑙 𝑀𝑎𝑙𝑡𝑒𝑠𝑒 𝐾𝑤𝑎𝑟𝑒𝑧𝑖𝑚𝑎𝑙 (𝐿𝑒𝑛𝑡 𝑏𝑖𝑠𝑐𝑢𝑖𝑡𝑠)
Ingredients:

5 cups pure ground almonds
1 1/4 cup coconut sugar (or for less calories use 3 tablespoons natural stevia)
2 tsp cinnamon
2 tsp mixed spice
1 tbsp unsweetened organic cocoa powder
2 medium eggs, room temperature (or water - as needed for vegans)
Zest and juice of one orange
2 tsp orange blossom water
2 tsp pure vanilla extract
2 tsp almond essence or liquor
Honey or agave syrup, to glaze
Chopped roasted hazelnuts, for topping
Instructions:

Preheat the oven to 175 degrees Celsius. Line in a baking sheet with parchment paper.

In a large bowl combine the almonds with the coconut sugar, cocoa powder, spices and orange zest. In a separate bowl mix the remaining wet ingredients together.

Pour in the wet mixture, a little at a time until it forms a dough.
Divide the dough into 12 equal log shaped portions. Press with your fingertips onto the parchment paper to flatten slightly.

Bake for around 12-14 minutes in the middle rack, then move to a higher rack for another 2-4 minutes. Take out of the oven and glaze with honey while they are still hot. Sprinkle the top with chopped roasted hazelnuts.

Let cool completely before serving. Enjoy!

11/03/2021

𝐶ℎ𝑖𝑐𝑘𝑒𝑛 𝑠𝑛𝑑 𝑀𝑢𝑠ℎ𝑟𝑜𝑜𝑚
Ingredients
1½ pounds Chicken Breast boneless and skinless, pounded to ¼ inch thick (2 chicken breasts)
1 teaspoon Salt
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
½ teaspoon Paprika
¼ teaspoon Fresh Ground Pepper or to taste
2 tablespoons Olive Oil
8 ounces Mushrooms sliced (not too thin)
2 tablespoons ghee butter
2 tablespoons Tapioca Flour
2 cups Chicken broth
Instructions
Add the salt, garlic powder, onion powder, paprika and black pepper to a small bowl and stir to combine.
Cut each chicken breast in half, lengthwise to make two thinner pieces. Pound each piece down to about ¼ inch thick using a meat mallet. Season the chicken on both sides with the prepared seasoning mix.
Clean the mushrooms and slice them. Don't slice them too thin so they hold up in the sauce.
Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, add the chicken.
Cook 3-5 minutes on each side (depending on the thickness) until the chicken is golden brown and cooked through.
Make sure the internal temperature of the chicken at its thickest part is at least 165°F
Remove the skillet from the heat. Remove the chicken from the skillet and place it on a plate or pan and keep warm.
Do not wash the skillet. Place it back over medium heat and add the ghee butter.
When the butter is melted and foaming add the mushrooms. Cook the mushrooms for 1-2 minutes, stirring frequently.
Sprinkle the tapioca flour over the mushrooms, stirring well to mix. Cook the mushrooms for 2 minutes, stirring frequently.
Slowly add the chicken broth to the mushroom mixture, while stirring and gently scraping any bits off the bottom of the skillet. Use a wooden spoon or spatula, moving in small circles around the pan.
Bring the mushroom sauce to a simmer and cook for approximately 5 minutes (or until it thickens), stirring occasionally. Taste the mushroom sauce and add salt and pepper, to taste, if needed.
Add the chicken back to the skillet. Turn it to coat with the mushroom sauce. Then, lower the heat to medium-low, cover and cook about 5 minutes to warm through.

24/02/2021

𝑊ℎ𝑖𝑡𝑒 𝑝𝑒𝑠𝑡𝑜 𝑠𝑝𝑖𝑛𝑎𝑐ℎ 𝑙𝑎𝑠𝑎𝑔𝑛𝑎
INGREDIENTS
* 2 tablespoons extra virgin olive oil
* 6 tablespoons ghee butter
* 12 ounces wild mushrooms, roughly torn
* kosher salt and pepper
* 2 cloves garlic, minced or grated
* 1 tsp dried oregano
* 1/4 cup tapioca
* 2 cups cashew nut milk
* 2 cups vegetable broth
* 2 cups shredded lactose free cheese
* 1 cup grated parmesan cheese
* 2 cups lactose free ricotta cheese
* 2 (10 ounce) packages frozen spinach, thawed and drained
* 1/2 cup basil pesto, homemade or store bought
* 1 box gluten free no-boil lasagna noodles.
INSTRUCTIONS
1.Preheat the oven to 350 degrees F. Grease a 9x13 inch pan.
2. Heat the olive oil In a large skillet over medium heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Remove the mushrooms from the skillet to a plate. 
3. Add the butter, garlic and oregano, salt, and pepper and cook 30 seconds or until fragrant. Whisk in the tapioca flour and cook for about 1 minute. Add the milk and broth. Bring to a boil and stir for 1 minute. Remove from heat and stir in the cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.
4. In a medium bowl combine the ricotta, spinach, and pesto.
5. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture, another 1/4 of the cheese sauce, and half of the mushrooms. Place another 3-4 lasagna noodles on top and then top with the remaining ricotta cheese mixture, another 1/4 of the cheese sauce, and the remaining mushrooms. Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with a 1/2 cup of parmesan cheese. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving.