Archive for the ‘FOOD’ Category
i had the best weekend in malibu, it’s only an hour away from my house but it feels like you’re on true vacation out there. i also got to stay at the most beautiful house with some of my best friend’s from high school. it was pretty great! i posted a lot of pictures on instagram is you want to take a look. anyway, this tropical breakfast bowl feels like a little bit of vacation right at home. enjoy!
• 1 cup low fat plain yogurt
• 1 banana
• 1 nectarine sliced
• 2 tablespoons golden raspberries
• 1 tablespoon shredded coconut
• 2 small figs chopped
• 1 tablespoon slivered almonds
• edible flower mix
Tropical Bowl: Flavored yogurt can pack in a ton of sugar so we made our own by using a plain yogurt base and blending it with a banana. In a blender mix 1 cup low fat plain yogurt and 1 banana till you have a smooth consistency, about 30 seconds. Pour into a bowl and begin to layer your toppings. It would be a fun thing to make with kids too…they can all pick out their favorite toppings and make food art for breakfast.
We chose toppings that were in season now which can give this bowl a lot of variety throughout the year. For the edible flowers make sure they are organic. Often you can find a small variety of edible flowers at the produce section of your grocery store. Or another great option is your local farmers market. Of course, the flowers aren’t a must, but if you are throwing a brunch party it’s a nice touch!
photos by: Ivan Solis
more food posts here!
other fun warm weather recipe ideas below!
you can find them here: waffle cones, summer citrus salad, road trip snacking, mango ginger fizz, triple layer smoothies, fruit ice cubes
breakfast is most definitely my favorite meal. today, we’re going to be cooking up these breakfast crepe squares, and you will be shocked at how easy they are to make! i love how they look on the table too. we used almond breeze instead of milk and they turned out perfectly! you can assemble beforehand and put them all in the oven, however we think they come out a little prettier if you assemble them after the ingredients are cooked on their own. since we were only making 4 servings it was easy to do this way, but if you are making a lot you might want to consider baking them in the oven!
BREAKFAST CREPE SQUARES
Makes 4 servings
• 1/2 cup all-purpose flour
• 1/2 tablespoon sugar
• 3/4 cup Almond Breeze Almondmilk Original Unsweetened
• 6 eggs
• 1 1/2 tablespoons unsalted butter melted
• 12 slices of prosciutto
• 1 large sprig of fresh baby dill
• 4 tablespoons goat cheese
• salt and pepper to taste
• 1 tablespoon olive oil
How to make the crepes: In a blender combine 1/2 cup all-purpose flour, 1/2 tablespoon sugar, 3/4 cup unsweetened almond breeze, 2 eggs, and 1 1/2 tablespoons unsalted butter melted. Mix until smooth. On a non-stick pan lightly grease with butter on low to medium heat. (we used a non stick pan that didn’t require the added butter so we saved some fat and calories!) evenly pour about 1/4 cup of batter and move the pan in a circular motion as to cover the full surface of the pan. Cook each side for about 1 minute or until the bottom begins to brown. Flip and repeat process.
Breakfast crepe squares: Grab 12 slices of prosciutto and cook on a non stick pan a few batches at a time on medium heat, about 10-15 seconds on each side. Set aside on a plate with a paper towel to grab excess grease. We choose to have our eggs sunny side up. Using the same pan cook each egg for about 2 minutes on medium heat or 3-5 minutes on low heat for that perfect egg yolk.
To assemble the crepe squares lay a crepe on a plate and then center your egg on the crepe and begin to layer 2-3 slices of prosciutto. About 1 table spoon of goat cheese for each crepe was a great amount. Fold over each end to create a square (the cheese helps the corners to stay down) and garnish with fresh baby dill. Salt and pepper to taste.
I love the idea of having a crepe bar where people can assemble their own toppings. For an even healthier option you could try turkey and spinach with egg white. Or you could make a sweeter crepe with berries and creme or nutella. The options are endless with these!
These came out so beautifully, we hope you try them for your next brunch!
photos by: ivan solis
want more food posts? click here!
(this post is in partnership with Blue Diamond Almond Breeze Almondmilk. all opinions are my own.)
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.
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
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!