Archive for the ‘FOOD’ Category



tomorrow is national oatmeal day and what better way to celebrate then with oatmeal pancakes! we partnered with The Quaker Oats Company to bring you this simple breakfast recipe and the best part is, you can make the batter ahead of time and pull it out when you’re short on time in the morning or just want to spend a few extra minutes under the covers and not cooking in the kitchen.

i used to be able to skip breakfast but i started eating it when we began the #dlfgetfit challenge and now i can’t go back. it really does set my mood for the day and helps keep me from the 11am i want to eat everything in sight feeling.

Makes 3 servings (9 small pancakes or 6 medium)

• 1 1/2 cups whole wheat flour
• 1 1/2 cups Quaker Oats
• 3 tablespoons coconut sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 3 teaspoons vanilla extract
• 6 tablespoons coconut oil
• 3 teaspoons cinnamon
• 3 eggs

to keep the pancakes from being too sweet we served ours with apple topping and a bit of syrup.

apple topping: 
• 1 red apple
• 1 green apple
• 2 teaspoons cinnamon
• 1 tablespoon lemon juice

additional topping ideas: 
• greek yogurt
• maple syrup
• walnuts

In a food processor combine the whole wheat flour, Quaker Oats, coconut sugar,( available in your health food store, it’s very similar in taste to brown sugar!) baking powder, baking soda, salt, buttermilk, vanilla extract, coconut oil, and cinnamon. in a separate bowl, whip the egg whites with a whisk until light and fluffy. add egg whites and yolks into the food processor and pulse on high until you a achieve a smooth consistency. batter keeps in for up to 5 days in an air tight container in the refrigerator.

In a medium sized non stick pan or skillet, place a scoop of the cinnamon oatmeal batter. I found that using a non stick pan I was able to avoid the use of oil or butter but it can also be an added option to your taste. Cook on medium to high heat until browned on each side.

We topped our pancakes with a less sweet version of an apple compote. Dice one red and green apple and place in a small bowl. Mix in 1 tablespoon of lemon juice and the 2 teaspoons of cinnamon. Toss ingredients together and let set for a minute or two. The cinnamon and lemon juice really brought out the flavors of the apples! you can also heat the apples over the stove top for 5 minutes, stirring occasionally and they will release their juices and makes for a great syrup alternative. apple topping keeps for 5 days in an air tight container in the refrigerator. Once the pancakes are garnished with the apple compote, place a dollop of greek yogurt, a handful of crushed walnuts and drizzle your favorite maple syrup.

find more tips, tricks and hacks here to simplify your morning routine and help get you out the door ready to start your day!

photos and styling by: ivan solis

(this post is in collaboration with Quaker Oats, all opinions are my own)



toasted marshmallow cupcakes, need i say more? s’mores might be my favorite dessert so these cupcakes really hit the spot, super simple and delicious. they’d be perfect for a halloween party or the next time you need to bring a dish to pass!

makes 12 cupcakes or 6 large cupcakes 

• chocolate cake mix (including ingredients required to make this mix)
• marshmallow fluff
• 1 package of graham crackers crushed
• 1/4 cup butter
• 3 tablespoons cocoa powder
• 1/4 cup whole milk
• 2 cups powdered sugar
• 1 teaspoon vanilla

marshmallow cupcakes | designlovefest
marshmallow cupcakes | designlovefest

What you’ll need to top the cupcakes
pastry bag
• kitchen torch

marshmallow cupcakes | designlovefest
marshmallow cupcakes | designlovefest

• Preheat oven to 350 degrees. Follow the mixing directions on your chocolate cake mix. We used a cupcake tin that makes 6 large cupcakes. Using cupcake paper liners, drop the cake mix about three quarters of the way. Place in the oven and bake for 18-21 minutes, or until a toothpick comes out smooth when poking the cupcakes.

marshmallow cupcakes | designlovefest
marshmallow cupcakes | designlovefest

• We like having our frosting homemade and love this recipe found here.

• Here comes the fun part! To start layering your cupcakes. Fill a pastry bag with chocolate frosting and and give a generous layer of frosting to each cupcake. Using a spoon drop a scoop of marshmallow fluff right on top (mini marshmallows are another great option as they can stack well and stick to the frosting) Using the kitchen torch, lightly brown the marshmallows. Crush one to two graham crackers and garnish the tops of each cupcakes.

marshmallow cupcakes | designlovefest
marshmallow cupcakes | designlovefest
marshmallow cupcakes | designlovefest

photos and styling by: ivan solis




When I can, I love spending time having breakfast or brunch with friends and family. I feel like spending a morning with the people I care about can start the day in a positive note. So that’s why I love this simple recipe that takes just a few minutes to make and a few ingredients. I can make big batches of these and not have to worry about all the mess and time it can usually take to make breakfast for a large group.

eggs in a basket | designlovefest

Eggs In A Basket
makes 4 servings

• 4 eggs
• 4 slices of whole wheat toast
• butter
• half a cup of shredded Mexican blend cheese
• a handful of chives diced
• salt and pepper to taste

eggs in a basket | designlovefest
eggs in a basket | designlovefest

Preheat oven to 375. Grease the muffin tin of your choice with butter. Cut the crust off of each bread slice you will be using. Then begin to create a crater shape by placing the bread over the tin and pressing down.

eggs in a basket | designlovefest
eggs in a basket | designlovefest

Crack an egg over each crater created by the toast. Salt and pepper to taste. Place in the oven and bake for 15 minutes. If you like your cheese to create a delicious crust over the eggs, place a good amount of shredded cheese 10 minutes into the baking process. Then let it bake for the remaining amount of time. Once out of the oven, serve hot and garnish with diced up chives. One thing of note, I find that the eggs continue to cook as they cool so if you like your eggs a little runny then subtract about a minute or two in the baking process. Each oven varies a bit so after a bit of practice your eggs will come out just the way you love them!

eggs in a basket | designlovefest

photos and styling by: ivan solis



at least once a week i go over to my dear friend victoria’s house (sfgirlbybay) for some friend hangout time where we usually have wine, netflix and luckily for me she makes dinner! we often have tacos of some kind, but these carnitas tacos are my favorite. SO GOOD. i thought i’d share the recipe for her salsa and the carnitas….

recipe from this amazing Mexico cookbook
• 1 cup vegetable oil
• 31/4 lb pork loin, cut into bite-size pieces
• 1/2 onion
• 1 cup milk
• 1 small bunch aromatic herbs
• thinly pared zest of 1 orange
• sea salt and pepper
• flour tortillas
• salsa (recipe below!)

• heat the oil in a saucepan. add the mean and onion and cook over medium heat, stirring occasionally, for about 8 minutes, until evenly browned.


• remove the onion. pour in the milk and 1/2 cup water, add the herbs and orange zest and season with salt and pepper. reduce the heat to low and cook, stirring occasionally, for 2 hours or until the liquid has evaporated.


• remove the meat from the pan and serve immediately with warm flour tortillas and salsa…

Victoria’s Salsa

• 3 Large Tomatoes
• 1 Large Lime
• 2 Tablespoons chopped Red Onion
• 1 Teaspoon of chopped Jalapeño
• Handful of fresh Cilantro
• Coarse See Salt & Pepper to taste

• put all ingredients in a food processor and blend to consistency you like best. i go pretty smooth!


photos by: ivan solis
thanks for sharing, victoria!



Pasta is one of those meals that can be simple to make and a go-to solution for an easy weeknight dinner. I recently tried making a homemade creamy pasta sauce and I am convinced I will never have the jar stuff again, so easy and delicious!

• 1 package linguine
• 2 egg yolks
• 2 garlic cloves chopped
• 1 lemon juiced
• half a cup cherry tomatoes sliced
• 1 cup of heavy cream
• 3 tablespoons olive oil
• 1 small head of cauliflower
• half a cup of finely grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. While the water is heating, combine 1 cup heavy cream with half a cup of grated Parmesan cheese in a medium size bowl. Freshly squeeze one lemon and continue to mix, salt and pepper to taste. Next add two eggs and combine until smooth.

Once the water is boiling, cook the linguine until al dente. On a medium sized skillet heat 3 tablespoons of olive oil on medium to high heat. Roast the cauliflower florets until slightly browned, then add sliced cherry tomatoes and finely chopped garlic. Cook for an additional 5-10 minutes until the cauliflower is slightly tender and the tomatoes have been roasted.

Drain the water from the linguine and add in the cream mixture and cook on low heat, stirring consistently. Cook until the sauce has thickened, about 2-5 minutes.

Instead of mixing all the ingredients together, I thought it would be great to top the pasta with cauliflower and tomatoes so that each person could have the amount that they like. Sprinkle in a bit of Parmesan cheese and some fresh herbs of your choice. I had thyme in the garden and I take advantage of using it whenever possible.

photos and styling by: ivan solis

Next Page
 photo 1_zps2362d795.jpg
 photo press_zps16ed2344.jpeg
 photo Screen Shot 2015-05-22 at 10.03.19 AM_zpsg1m0imz2.png
 photo sidebar-phone-cases_zpskevd5tcq.jpg
 photo sidebar-popularpost-1_zpsz5tmrrtc.jpg
 photo DSC_06321_zpsnjbkhkd0.jpg
 photo 16B03IFOR_large_zpsso1liol6.jpg
 photo sidebar-diy-post_zpsqx4tfhnp.jpg
 photo mail_zps0136b91f.jpg
 photo jobboard-check_zps431bea8e.jpg
 photo downloads_zpsd641254d.jpg
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!
Ugg Boots Different Colors