Archive for the ‘FOOD’ Category
if i work out early in the morning, i usually crave something on the healthier side instead of my usual huevos rancheros or baked eggs. i’ve been getting shakes for a few weeks after class until i started making my own instead. shakes can be pretty expensive around here ($9-12) and i can make one using the produce in my fridge for a lot less. today we are going to show you 3 very simple shake recipes that jen put together for ya. we use this ninja professional blender from best buy and it chops up pretty much anything we throw in there in seconds. the only downfall to a super fast blender is sometimes i get spooked and jump back when i turn it on because it’s powerful. but i scare easily, haha.
watch this short video on how we use the blender for our 3 shakes…the inspiration was coffee, berries, and greens. thanks for the video, arian!
and here’s the breakdown of the ingredients…
The Speed Dater Recipe
• 1 cup cold coffee (either leftover brew or mix a heaping tablespoon of instant coffee into a cup of water. it’s actually quite good, but don’t tell anyone i said that).
• 1 1/2 cups almond mik
• 1/2 cup chopped , pitted dates
• 1 teaspoon vanilla
• 1 cup of ice
• pinch of salt
The Kale Colada Recipe
• 1 packed cup of chopped kale (be sure to remove the spine)
• 3/4 cup pineapple juice
• 1 1/2 cup coconut milk
• 1 pear (peeled and cubed)
• 1 cup of ice
The Old Schooler Recipe
• 1 banana
• 1 cup plain yogurt
• 2 tablespoons honey
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1/2 mango (peeled and cubed)
• 6 strawberries
note: you can freeze any of the fruit, especially the banana for more of an icy shake!
photos & recipe by: jen gotch
video by: modshift
art direction by: bri emery
want more food posts? go here!
(This post is brought to you by Best Buy. To learn more and find great deals on small appliances that do big things, visit BestBuy.com/DoBigThings. Thank you for supporting the sponsors that allow us to make new and unique content for you!)
Need a quick dinner, appetizer, or party side dish? Elevate the traditional homestyle french fry with these easy to make fingerling potatoes. Between the roasted garlic and fragrant rosemary, your kitchen will smell like a 5-star restaurant without ever leaving your home. So, who will you impress tonight?
Rosemary Fingerling Potatoes
• 1 ½ lbs. (1 bag) fingerling potatoes
• olive oil
• coarse sea salt
• 1 head of garlic
• 2-3 sprigs of rosemary
how to make the potatoes…
• Start the oven at 500°F. Line a baking sheet with tin foil.
• Wash the potatoes, cut them in half lengthwise, and put them in a large bowl.
• Make a bath of olive oil and coarse sea salt for the potatoes to hang out in. Stir gently, coating each one evenly.
• Cut the head of garlic in half crosswise, pop each clove out of its pocket and put them in the bowl. Add the rosemary by taking the sprig between your thumb and index finger and run it opposite threw your fingers, or you can throw the whole sprig into the mix. Give everything a good stir.
Now the potatoes are ready for the hot oven. Spread them out evenly over the lined baking sheet. Add a dusting more of coarse salt.
Let them do their thing for 20 minuets. Listen to them sizzle and smell the rosemary as it fills the kitchen. Just when you thought they were done, bake them on broil for 7-8 minuets, but don’t walk away or they will burn! Watch them bubble and get golden brown. Take them out of the dry hot sauna they have been baking in and set aside to cool while making the aioli. yield: 4 appetizer servings.
Lemon Garlic Aioli
• 1 cup mayo
• 2 lemons, juiced and zest
• 1 t. fine sea salt
how to make the aioli…
Pick out the heads of garlic from the potatoes and finely chop them. In a small bowl, add mayo, garlic, lemon juice and zest, and fine sea salt. Whisk until creamy.
*Try a variation with the aioli using a 1/2 cup of a good quality dijon mustard instead of lemon.
(recipe + photos by leslie grow for designlovefest– want more food posts? go here!)
morning everyone! today i’m going to share 3 things with you: a delicious biscotti recipe from jen, a tip about my favorite new iced coffee, and a couple of free desktop downloads.
i’ve been a fan of almond breeze for a few years now (ever since i got on a major cereal kick when i first met arian) so when they let me know about their new iced coffee, i was all ears. i am constantly looking for a fast way to get coffee in the middle of the afternoon but always find myself getting lazy and not going out to get it. insert almond breeze iced coffee…my new mid-day lifesaver.
and i know you must be thinking, “yeah sure bri, this is a sponsored post, how do i know that it’s actually good?” oh, just trust. they sent me 4 cartons and i had to use serious restraint not to drink all of them before we had to shoot this post. it’s soy & dairy free, 100 calories and all you do is POUR IT OVER ICE. easy and awesome. jen got addicted too and would make me bring her to-go cups of it in the morning before our workouts. my favorite was the carmel macchiato, but i was into all 4 flavors.
ok, i’ll let jen take it from here…have a great day! -bri
ok, so get ready, cause you are gonna make biscotti. i am not a big baker, and i cannot tell you how easy (and fun) these cookies were to make. oh, and please note that these aren’t like a lot of the biscotti that are floating around, no this is the real stuff. the SUPER crunchy, ready for dipping into coffee biscotti. oh, and a little celebrity trivia for you, one christopher columbus was known to have crunched on a biscotti while sailing the seas. i bet you thought i was gonna use a more current celeb. i didn’t. this just seemed cooler. -jen
what you’ll need:
• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt (not to be confused with the maldon salt you will sprinkle on your biscotti)
• 3/4 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 teaspoon almond extract
• 1/2 cup raw pine nuts
• 8 oz bittersweet chocolate chips
• a few pinches of maldon salt
let’s make biscotti:
• preheat oven to 325 degrees and line a baking sheet with parchment paper.
• in a large bowl whisk together flour, baking powder and salt.
• in another large bowl or stand mixer, beat sugar eggs, vanilla extract and almond extract until light and fluffy (about 3 minutes)
• mix in the pine nuts and then the flour mixture – just a bit at a time. beat until blended. the mixture will become a soft and sticky dough.
time to get baking:
• with moistened hands divide the dough into two equal halves and then transfer each to the baking sheet.
• form equal size logs that are a few inches high, and then bake until they are light brown (about 35 minutes). then let cool for 5 minutes, no longer or your biscotti will be difficult to slice.
biscotti means twice baked:
• before you start the second round of baking, slice the biscotti logs into 1/2 inch thick slices. note: using a serrated knife really helps!
• place the sliced biscotti, cut side down, back on the baking sheet and bake until golden (about 25 minutes)
how ’bout some chocolate:
• cover a large platter, board or baking sheet with wax paper
• in a double boiler melt those chocolate chips.
* once melted and smooth, remove from heat and quickly begin dipping the biscotti in one at a time, on an angle. cover with as much chocolate as you like.
* place the dipped biscotti on the wax paper, sprinkle the chocolate side with a bit of maldon salt and pop in the fridge for at least 20 minutes.
i recommend having something to dip these cookies in, since as i mentioned earlier they are traditional biscotti and super crispy. so ready, set, DUNK, CRUNCH and REPEAT.
also, we thought we would share a few watercolor desktop wallpapers for you to download inspired by this post! click through to download them!
CLICK THROUGH TO DOWNLOAD THE DESKTOP WALLPAPERS…
right before we moved out of our loft in the arts district in LA there was a restaurant that arian and i really enjoyed walking to. it was really mellow, had a romantic vibe, we would share olives and cheese, taste different beers, (shown above) get down with some flatbreads, and just relax. it’s actually a very special restaurant to me now because we ate there on our last night in the loft before we moved into our new place in silver lake. i remember sitting there with him and talking about the good times we had in our first place together and how we were excited for the future memories in our new house.
one of the coolest things about eat drink americano is the decor. it has a very rustic vibe. the food is served on wood boards, they have an enormous chalkboard wall with impressive typography, mismatched chairs and couches create unique vignettes.
i am a fan of their simple flatbreads & sandwiches. they sure don’t slack on the presentation…
pretty cool vibe, right?
and the tiramisu! my favorite dessert (and i am not much of a sweets gal) but this one i really love. served in a tiny jar with layers of goodness.
ps that bright watercolor shirt is by an artist named kindah khalidy and we are doing a giveaway with her shop tomorrow!
definitely check this place out if you are in the area. and maybe stop by poketo & apolis across the street for a little shopping beforehand.
YOU MIGHT ALSO LIKE:
this brunch spot
this downtown store
this LA city food guide
Don’t be intimidated by fish, it’s actually extremely easy to cook. With a little bit of fresh lemon juice, olive oil, and salt, you will have perfect buttery, flaky fish every time. For these tacos, I chose salmon, but any type of fish will do. And the mango salsa is just as easy, a few chopped ingredients and the natural flavors do all the work for you. Sweet mangos chill together with red onion, crunchy red pepper, and tangy lime juice creating a mysterious harmony, taming the heat of the chili pepper cream sauce. Wouldn’t these would be great as an appetizer or mixing up the weekend barbecue?
KEEP READING FOR FULL RECIPE…