Archive for the ‘FOOD’ Category

08.22.14

HEALTHY BREAKFAST IN A JAR

i personally believe that breakfast is the best meal of the day and these pretty parfaits we made in the office are the perfect breakfast treat or afternoon pick me up. we created one fruit smoothie base and set out several fruit and granola options to mix on top. and it was a hit. we also froze a few and they were great the next day.

breakfast parfaits
yields 3-4 servings

what we used: 

• 2% plain greek yogurt
• 1 cup water
•  8 ounces frozen raspberries + blueberries
• bananas
• honey
• raw buckwheat grouts (soaked over night and rinsed)
• vanilla granola
• chopped almonds
• figs
• grapes
IMG_1907-edit

how to make it:

• combined the water, three cups greek yogurt, 8 ounces of frozen raspberries, 1/4 honey and 2 bananas in a blender. blend on high until smooth with no chunks. pour equally into three or four separate containers (we used glass jars)

• place all of the remaining ingredients in bowls and allow people to mix as they please in their jars! we liked combining the frozen blueberries first into the smoothie base so that they melted and added an extra sweetness. the figs were also a big hit. if you’ve never used buckwheat grouts, make sure to buy them raw and soak them over night. they’re good for you and they have a nice texture, so give them a go!

(photos by sheila gim for designlovefest– want more food posts? go here!)

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08.19.14

APPLE AND ROSEMARY HAND PIES

For me, the backbone of any delicious pie is a rich and luxurious pie crust. Flakey, golden, buttery, and slightly sweet, it should be just as flavorful as the filling…

CLICK THROUGH TO SEE FULL RECIPE…

(more…)

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08.13.14

FLORAL DRINKS

floral_drink_selex_59

colorful summer cocktails with flowers?! what could be better. they’d make the perfect start to a dinner party or a sweet addition to a weekend brunch or shower. cheers, friends!floral_drink_selex_55

one note regarding the flowers – we highly recommend that you use organic flowers when using them as edibles or garnish for your food and drink. and, we did not eat these flowers, just used them as pretty accents…

rosewater lemonade

• 2 tbs rosewater water
• 1 tbs simple syrup
• 1/2 cup lemonade
• 2 oz vodka

combine all ingredients over ice and shake. top with rose for garnish. yield 1 serving.

chamomile whiskey

• 1 tbs honey
• 1 chamomile tea bag
• 1.5 oz whiskey
• 1 cup hot water

steep tea bag in hot water. stir in honey and let sit until cool. combine with whiskey over ice. add fresh chamomile for garnish. yield 1 serving.

greyhound

• 1 cup grapefruit juice
• 1.5 oz gin
• 0.5 oz simple syrup

combine all ingredients over ice and mix. add flower (these are diantus) for garnish. yield 1 serving.

into edible flowers? check out this pretty cake idea!

(photos + styling by sheila gim for designlovefest– want more food posts? go here!)

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08.04.14

EGGS THREE WAYS!

eggs and toast is one of my morning staples. but i recently went on a two week cleanse where i wasn’t eating gluten, so i had to switch up my routine. these are a pretty and colorful breakfast option for those days when you want to keep it light…and they look cool too, right??

ingredients: 

• red, orange + yellow bell peppers
• avocado
• red onion
• eggs
• maldon salt
• black pepper
• parsley
• green onion
• olive oil spray

(optional: hot sauce or sriracha)

how to make them: 

• pre-heat the oven to 275°F. grease a cookie sheet, slice the avocados in half and scoop on the inside of the circle to make room for the egg and place on the pan. crack an egg and carefully place inside the avocado. we propped the avocados up against each other so they wouldn’t tip over and spill the egg out the side. cook for 35-40 minutes, check on them occasionally.  

• cut the red onion onion in half at the widest part and then cut each side again to make 1/4 -1/2″ thick pieces. pull out the largest outer rings. place a frying pan over medium-high heat and grease with oil. place the red onion in the pan, cook on one side for 2 minutes and then flip over. next, crack an egg in the center. some of the egg many spill out from under but don’t worry, you can peel that off later. cover with a lid and cook until desired consistency.

• for the peppers, wash and dry them – start at the bottom and move up an 1 1/2″ and cut. creating a cup with the bottom of the pepper. then cut the remaining pepper into 1/2- 3/4″ rings. clean out the seeds and any white flesh. place in a greased skillet over medium-high heat. cook on one side for 2-3 minutes and then flip over. crack an egg in the center and then cover with a lid. cook until desired consistency.

• crop green onion + parsley. serve in bowls along side salt, black pepper and hot sauce as toppings and garnish. delicious!

(photos by sheila gim for designlovefest– want more food posts? go here!)

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07.30.14

BANANA ICE CREAM

banana01-550x731

i’m going to encourage you to buy an ice cream maker (we used this one!). you don’t have to, i swear…but if you do, you will not be sorry.  let’s make some banana “ice cream!”banana02-550x796

what you’ll need:

• 4 ripe bananas
• 1/2 cup almond breeze (unsweetened or sweetened depending on your sweet tooth)
• 2 tablespoons maple syrup
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 vanilla bean
• pinch of salt

banana03-550x733

in addition, i would recommend having the following sundae ingredients on hand to really impress your guests. chocolate syrup, chopped almonds, toasted coconut and waffle cone cookies. i skipped out on the whipped cream cause i felt like we were going for the whole non-dairy thing…but if that isn’t an issue for you, add that in, too!

for the ice cream: 

now i warned you about the ice cream maker. but you will see how easy this recipe and so many others will be if you have one, and if you don’t…well i have a suggestion for you at the end, so sit tight.

• combine all of the ingredients in a blender and before you blend, slice the vanilla bean lengthwise and then run a knife down the inside of the bean to extract the seeds. add these to the other ingredients in the blender and blend until smooth.  transfer ingredients into said ice cream maker and voilà. it’s that easy. literally i think going to the grocery store is the hardest part of the recipe. you may want to keep the ice cream in the freezer until just before you serve. this stuff melts fast!

• if you don’t have an ice cream maker, you can slice the bananas into thin pieces and freeze on parchment lined baking sheets, preferably over night. add these and the rest of the ingredients into a blender, blend until smooth and serve immediately. this will have a bit more of a soft serve texture, but still really delicious!

(photos and recipe by jen gotch for designlovefest – want more food posts? click here! this post is in partnership with almond breeze. all opinions are my own.)

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