Archive for the ‘FOOD’ Category
gosh, this year has brought so much change and i’m feeling so incredibly grateful for everyone and everything in my life. i wanted to celebrate thanksgiving with some of my closest friends before we all head our separate ways for the holidays. i’m also really excited to have a space to entertain in my new home, so figured it was the perfect way to get me into unpacking mode and invite some friends over for the first time.
the inspiration for the evening was dutch masters meets 70’s california thanksgiving – a bit funky, but with lush, classical florals and traditional elements. we often work with Mirassou Winery and i was so happy that they supported the vision of this party and helped make it come to life. it ended up being such a lovely evening celebrating with some of the best people i know.
we’re also hosting a giveaway with Mirassou below where you can win some entertaining essentials for the holiday season!
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i have a few holiday parties coming up that are potluck style. these usually make me a little nervous because it’s not like i’m susie homemaker and i get worried i won’t have a very great dish to bring. usually i stick with something easy like macaroni and cheese or a fresh salad…until ivan showed me this recipe for mini chicken pot pies. how cute are they?! i’m gonna give them a shot for my potluck this weekend…they were so delicious!
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we’re back with another morning hack! last time we shared this simple pancake recipe that can be made ahead, and today we’re sharing a baked oatmeal bar made with Quaker Oats. i like to work out in the morning, it starts my day on the right foot and leaves me feeling energized for the day. i know there are split opinions on eating before working out but for me, personally, i have to eat something about 45 minutes before or i’ll start feeling really weak half way through my workout. i’ve been making a version of these bars for the past few months and thought i’d share the recipe i came up with using Quaker whole grain oats. they’re great kept in the freezer or refrigerator and you can pull them out when you’re in a hurry and off you go!
there are a lot of ways to adapt this recipe, you can keep them super simple with just oats, almond butter, coconut oil and dates or you can dress them up with a variety of toppings. the bar recipe is also completely vegan, which is awesome! and, if you’re interested we can find more time saving hacks, here.
Ingredients for the bar:
• 1 cup almond butter
• 10 dates
• 2 cups Quaker oats®
• 3 tablespoons coconut oil
Ingredient options for toppings:
• raw honey (coconut nectar for vegans)
• sliced almonds raw
• pumpkin seeds raw
• fresh blueberries
• goji berries
•grease a 9″ baking pan with coconut oil and set aside and preheat the oven to 350 degrees. in a food processor, combine the almond butter, coconut oil, Quaker Oats®, and dates. turn on high and let mix until a ball of dough starts to form, about 4 minutes, you can turn it off and check the consistency, if it’s too wet add more oats, if it’s too dry add a little more coconut oil. press the dough into the prepared pan and bake for 10-15 minutes, or until the edges start to brown.
• remove from the oven and let them cool in the pan completely, cut them into desired size and then select your toppings. i like to top them with just sliced almonds and pumpkin seeds because they keep really well that way. you can also store the bars with no toppings and then top them as desired when you’re ready to eat. these would also make for a great after-school snack.
i’ve also made a bite size no-bake version of these bars by rolling the dough into balls and keep them in the freezer. they’re great on the go!
photos by: ivan solis
(this post is in collaboration with The Quaker Oats Company, all opinions are my own)
It’s such a tradition when the weather becomes cool to grab my first pumpkin spice latte of the season. Once I discovered how amazing it is to make it homemade I decided to make this my go-to recipe.
• 2 tablespoons pumpkin puree
• 2 tablespoons pumpkin pie spice
• 1 tablespoon vanilla extract
• 3 tablespoons sugar
• 1 1/2 cup whole milk
• 6 scoops of ground coffee of your choice
• 1 teaspoon anise
• cinnamon for garnish
In a medium saucepan combine 2 tablespoons of pumpkin puree with 1 cup of whole milk. Heat on medium stirring constantly as to not let the milk burn and ingredients combine. Add 2 tablespoons sugar, 2 tablespoons pumpkin pie spice, 1 teaspoon anise and 1 tablespoon vanilla extract. Continue to stir for about 3 minutes or until mixture thickens. Remove from heat and set aside.
We used a french press and added 6 scoops of ground coffee with water brought to a boil. If your milk frother has the space, add 1/2 cup of milk.
To combine the ingredients, first add the desired amount of the pumpkin spice cream. Next fill the rest of the mug with the coffee and coat the top with the frothed milk. Garnish with cinnamon and enjoy!
photos and styling by: ivan solis
i tend to be an in the moment person, someone who thinks about what’s going on today and can sometimes forget to look back at the past and the things and people before me that helped shape me into who i am today. that’s one of the reasons that i love celebrating Dia De Los Muertos. originally celebrated in mexico this occasion is acknowledged throughout the americas today and offers us the opportunity to celebrate the lives of those we love who have gone before us.
we planned this celebration with Veuve Clicquot who believes that in order to toast to the future we must first honor our past. it turned out to be such a special and colorful day. we sourced all of our props from Olvera street here in los angeles, if you’ve never been it’s a Mexican market place that is considered the birthplace of los angeles.
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