Archive for the ‘FOOD’ Category



i can’t tell you how happy i am to be home and cooking in my own kitchen. i had so many amazing meals during my trip but sometimes it’s nice to whip up something simple at your own place. these thai tacos that ivan photographed are definitely on my list!

thai shrimp tacos
makes 3 servings 

8 ounces cooked and peeled shrimp
2 large sprigs of basil chopped
3 large carrots
• 2 persian cucumbers
• 1 lime squeezed
• 2 tablespoons spring onions
• 1 tablespoon sesame oil
• 1 avocado diced
• sprigs of cilantro as garnish
• 1 piquillo red chili (optional)
• salt and pepper to taste
• 1/2 garlic clove diced
• 1 tablespoon cooking oil

Thai inspired shrimp tacos: de-frost 8 ounces of cooked and peeled shrimp in a bowl of cold water, about 20 minutes (follow defrosting instructions if the shrimp comes packaged). In a skillet on medium heat use 1 tablespoon olive oil to lightly brown 1/2 garlic clove diced. Add shrimp and continue on medium heat for about 1 minute or until shrimp have slightly shrank and are tender. Add salt and pepper to taste. Set aside.

Peel 3 large carrots and 2 persian cucumbers into thin shoe string size strips and place in a medium size bowl. Squeeze 1 lime and add 2 tablespoons spring onions, 1 tablespoon sesame oil and 2 large sprigs of basil chopped. Mix well add salt and pepper to taste.

Heat 3 corn tortillas (either on a skillet with oil or in the microwave) and begin to layer your tacos with the thai inspired slaw. Proceed with the garlic shrimp and top with 1 diced avocado. Garnish with cilantro and pequillo red chili ( it has a similar taste to a bell pepper with a lower heat level)

photos and styling by: Ivan Solis 



i love road trips during the warm summer months. just driving and experiencing new places with people i love, or unwinding in my old favorite spots (palm springs!). road trips are a wonderful opportunity to create memories of a lifetime. one thing i’m guilty of is getting hangry if i haven’t eaten in too long, so i’ve learned that without proper planning a road trip can easily become a nightmare.

someone told me a cute story about a wedding vow they heard a bride tell her husband. “i promise that if i’m ever angry with you i will either eat an apple or take a nap before we talk about it.” i thought that was funny. being hungry can make people irrational, it’s true!

this year, i thought of making cute little snack packs for me and my travel companions. wouldn’t it be fun to hand these out to your girlfriends while you all load in the car? if you knew me, you would know i am an almond addict…always eating them at home, in the car, and at work. i have a strange habit of loving to bite them perfectly in half. weird, i know!

how to make them:

we got inspired by these fun and colorful bento boxes (you can buy them, here!). lining the boxes with these cactus motif linens (we made our own napkins from fabric we purchased, here!) give it that special touch. since kumquats and cherries are in season, we took advantage and paired them with our favorite blue diamond almonds.

these lightly salted almonds provide a subtle flavor that blend greatly with the sweet tartness of the cherries. and the honey roasted chipotle almonds have a sweet kick that go well with the citrus flavor of the kumquats.

and finally, these spinach turkey wraps made with non-dairy spread, help finish this healthy little snack pack. what’s your favorite road trip snack? we’d love to hear!

photos and styling by: ivan solis
want more food posts? click here!
this post is in partnership with blue diamond almonds. all opinions are my own.

Blue Diamond Almonds



i absolutely love eva’s food styling skills and recipes. she has such a beautiful aesthetic that makes you want to be exactly in the moment she’s capturing, eating waffles on a cozy saturday morning. that sure sounds nice!

Vanilla Bean Waffles with Berries, Mascarpone, & Honey
By Eva Kosmas Flores of Adventures in Cooking
1 3/4 cup flour
1/4 cup corn meal
3 tablespoons granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon allspice
2 eggs, separated
1 2/3 cup milk
2/3 cup olive oil
1 teaspoon vanilla extract
1 vanilla bean, split down the middle
1/3 cup mascarpone
1/4 cup honey
1/2 cup fresh berries

• Mix the flour, corn meal, sugar, baking powder, salt, and allspice together in a medium bowl. Set aside.

• In a separate medium bowl, whisk together the egg yolks, milk, olive oil, and vanilla extract and whisk until combined. Use a blunt butter knife to scrape the vanilla paste out of the inside of each half of the vanilla bean pod, adding the vanilla bean paste to the milk mixture. Whisk until the bits of paste have smoothed out and are incorporated into the liquid.

• Add the flour mixture and whisk gently until nearly combined (it’s okay if there are still a few lumps). Set aside.
• Whisk the egg whites in a small bowl until they are frothy and have soft peaks. Fold the egg whites into the batter and set aside.
• Heat the waffle iron and prepare according to manufacturer’s directions. Garnish with the mascarpone, honey, and fresh berries. Serve immediately

recipe + photos by Eva Kosmas Flores of Adventures in Cooking for designlovefest– want more food posts? go here!



i’ve always loved the way candied rose petals look, and i was surprised to learn how easy they are to make! it’s the extra touch that would turn a normal dessert into something special for a shower or birthday. they add the prettiest punch of color!

honey citrus mini bundt cakes
inspiration from martha stewart

3 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter room temperature
• 1/3 cup honey room temperature
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 1/2 cup yogurt
• 1 cup confectioner sugar
• 1/2 cup superfine sugar
• 4 tablespoons pasteurized egg whites
• 2 tablespoons grated lemon zest

How to make sugared flower garnishes: We followed this tutorial from bon appetit. Cut one large rose from the garden, also known as “Strawberry Ice Rose”. It has a delicate fushia ombre effect on the petals (make sure you know the source of your flowers, ours is local and organic, important if you will be consuming them). Pluck each petal and pat any moisture. To be on the safer side, we used 4 tablespoons pasteurized egg whites and beat it slightly, set aside. Brush each rose petal on both sides with egg whites and dip into 1/2 cup superfine sugar. Lay rose petals on a cooling rack and let dry for at least two hours.

How to make honey citrus mini bundt cakes: In a medium bowl whisk 3 cups all purpose flour, 2 tablespoons lemon zest, 1 teaspoon baking powder 1 teaspoon baking soda and 1/2 teaspoon salt. In a stand mixer whisk 3/4 cups butter and 1/3 cup honey at room temperature on medium speed till it is mixed well, about 2 minutes. Drop in 3 eggs whisking one at a time ensuring it is integrated in the mixture. Add 1/4 cup fresh lemon juice, 1/4 cup orange juice. With the stand mixer on low speed slowly add in the dry flour mixture with 1/2 cup yogurt for about 1 to 2 minutes. Preheat oven to 350 degrees. We used a six mini bundt cake pan that were non-stick (others might require that you butter and flour your bundt pan).  Spoon batter to your desired pan shape and smooth over with a spatula. Place in oven and bake for 50 minutes or until a toothpick comes out clean. Cool the mini bundt cakes before laying them out to cool completely in a cooling rack. Entire cooling could take around 1 to 2 hours.

How to make lemon glaze: In a small bowl bring 1 cup confectioner sugar and 1/4 cup fresh lemon juice to a thick glaze. Pour over the center of each mini bundt cake until you have a desired effect and coating. Once hardened place mini bundt cakes to a serving platter. Garnish with sugared rose petals.

photos and styling by: Ivan Solis




my love for potatoes is no secret, i’ll take them pretty much any time of the day and in any form. i love the idea of serving these scalloped potatoes at a brunch with friends, you could prepare them the night before, pop them in the oven in the morning and you’re set. we love this recipe from gimme some oven and we were inspired to swap the traditional cream for almond breeze instead which has a subtle nutty flavor and paired really well with the nutmeg. enjoy!



• 6 potatoes sliced (we used Yukon gold potatoes)
• 2 cups Almond Breeze Almondmilk Original
• 1/2 cup grated Parmesan cheese
• 2 teaspoons fresh thyme sprigs
• 1 teaspoon nutmeg powder
• 1 bay leaf
• 1 cup cheddar cheese
• 1 garlic clove sliced
• 3 tablespoons all purpose flour
• 1 cup vegetable stock
•salt and pepper to taste

scalloped potatoes | designlovefest
scalloped potatoes | designlovefest
scalloped potatoes | designlovefest

HOW TO MAKE THE SCALLOPED POTATOES: Thinly slice 6 Yukon potatoes (we used a mandolin for an even consistent cut). In a saucepan melt butter on medium heat, add in 3 tablespoons all purpose flour and whisk until smooth. Leave in 1 bay leaf and begin to add the almond breeze while constantly stirring with a whisk. Add 1 thinly sliced garlic clove, 1 teaspoon nutmeg powder, 2 teaspoons fresh thyme sprigs. Mix in 1/2 cup grated Parmesan cheese and 1 cup vegetable stock and bring the mixture to a simmer to thicken. Salt and pepper to taste. Remove bay leaf and remove almond milk mixture from heat.

scalloped potatoes | designlovefest



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Why hello there designlovefest readers! Welcome to my place of inspiration + creation. Thanks for stopping by. I believe in giving credit where credit is due, so if at any time you see work that is improperly recognized, please send me quick note and I’ll gladly update the information.

Similarly, all graphic design elements and layouts present here were created specifically for designlovefest and should therefore be credited appropriately if reposted. We like to keep things nice and friendly here on the web, you see. It’s all about spreading the love. Ok, enough serious talk....go get inspired!