Archive for the ‘FOOD’ Category

02.05.18

CHICKEN FAJITAS

CHICKEN FAJITAS | designlovefest
CHICKEN FAJITAS | designlovefest

weeknight dinners can be hard, it’s tough sometimes to muster up the energy to cook something after a long day. we all want to be those people who are making something delicious and trying out new recipes but that’s not always possible. enter the fajitas, cut up whatever vegetables you have in the fridge, add a protein (chicken, steak, beans, tofu), toss it all in your cast iron and you’re good to go with zero worry about messing this “recipe” up. because it’s actually barely a recipe, it’s more of an idea that you can add and subtract from as needed. we purchased everything we needed for this recipe at trader joe’s. their onion salt in particular is very good as is there prepackaged cauliflower rice and corn tortillas. – joanie

CHICKEN FAJITAS | designlovefest

CHICKEN FAJITAS 
serves 3 people 

what you’ll need:
• 2 chicken breasts – patted dry, salt and pepper each side.
• 3 bell peppers
• 1/2 red onion
• 1 package cilantro
• 2 limes
• 1 package tortillas
• 1 package cauliflower rice
• olive oil
• sour cream (optional)
Trader joes chili lime seasoning
Trader joes onion salt

CHICKEN FAJITAS | designlovefest
CHICKEN FAJITAS | designlovefest
CHICKEN FAJITAS | designlovefest
CHICKEN FAJITAS | designlovefest

how to make:

• i recently learned about this new chicken cooking technique from  which if you aren’t following yet, you should be. they have great recipe ideas and tips. to cook the chicken, take a cold cast iron pan, without any oil and put your chicken skin side down on the pan and place it over low heat and let it cook, about 5-7 minutes per side without moving it. this will give it a nice browned outside. flip it over and do the same thing to the other side. you may need more time depending on the thickness of your chicken. remove chicken, set aside, covered.

• cut the bell peppers into strips and thinly slice the red onion. add to the same heated cast iron with some olive oil and cook for an additional 10-20 minutes, i like my vegetables to get really cooked down and browned but you can cook for as long or short as you’d like. stirring occasionally. salt to taste.

• in a separate pan heat 2 tablespoons of olive oil on medium heat. add the cauliflower rice and season the salt and garlic salt to taste. stirring every other minute until cauliflower rice is tender; about 5-7 minutes. remove from heat and mix with 1/2 lime and 1 cup chopped cilantro.

CHICKEN FAJITAS | designlovefest

serve fajitas with heated tortillas. we served our tacos with a dollop of sour cream!

CHICKEN FAJITAS | designlovefest

images by: 
styling by: joanie cusack + ivan solis

01.30.18

LAMB MEATBALL PITAS

lamb meatballs | designlovefest

you’re going to want to make these tonight! super simple, no crazy spices that you have to buy and put in your pantry never to reach for again and they’re meatballs which are almost impossible to mess up. we used lamb and they turned out super moist and flavorful but you could use ground chicken as well. the onions and cilantro are best if you finely chop them which is something we neglected to do. you could also grate your onion, something i’ve done in the past and would recommend! these barely needed any breadcrumbs and if you wanted to make them gluten free i think you could skip them all together. serve on a toasted pita with a smear of yogurt and you’ll be so happy you did. – joanie

lamb meatballs | designlovefest
lamb meatballs | designlovefest
lamb meatballs | designlovefest

what you’ll need:

for the meatballs:
• 1 pound of ground lamb meat
•  salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 egg
• 1 tablespoon breadcrumbs
• quarter onion diced finely
• 1/4 cup finely chopped cilantro
• 1/2 cup feta cheese
• 2 tablespoon avocado oil (olive oil is also fine)

for the yogurt sauce: 
• 2 cups greek yogurt
• 1/2 cup finely chopped mint
• 1/2 lemon juiced

for serving: 
• red onion as garnish
• 1 persian cucumber diced
• 4-8 small flatbreads

• in a large bowl mix (i like to use my hands!) the lamb meat with big pinch of salt, paprika, garlic powder (or fresh garlic!), breadcrumbs , finely chopped onion, egg, feta cheese and cilantro. and with the palms of your hands roll into meatballs.

lamb meatballs | designlovefest
lamb meatballs | designlovefest
lamb meatballs | designlovefest
lamb meatballs | designlovefest

• in a skillet heat 2 tablespoons of avocado oil on medium heat. cook each meatball for about 8-12 minutes, until cooked through, rolling them around as to get all sides of the meatball cooked. set aside on paper towels.

lamb meatballs | designlovefest
lamb meatballs | designlovefest

• for the yogurt, mix the mint and lemon juice with 1/2 teaspoon salt. set aside.

lamb meatballs | designlovefest
lamb meatballs | designlovefest

• to assemble start with your flatbreads and a good smear of the mint yogurt, lamb meatballs, diced cucumber and slivers of red onion.

lamb meatballs | designlovefest
lamb meatballs | designlovefest

images by: 
styling by: joanie cusack + ivan solis

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01.23.18

POTATO SKINS ON GAME DAY

potato skins | designlovefest
potato skins | designlovefest

can i get a show of hands for all of us who grew up ordering potato skins at TGI Friday’s?! they were one of my favorite foods growing up and i haven’t had them in 10+ years so it felt good to revisit them with this simple recipe that’s perfect for any upcoming Super Bowl parties you might be hosting. i think most potato skins are fried but the method of baking and then broiling on each side works great and leaves them crispy but not over done. i think you could play around with different toppings but i personally think the classic version is best. enjoy! – joanie

potato skins | designlovefest

Potato Skins
serves 6

• 6 russet potatoes
• olive oil
• sour cream
• shredded cheddar cheese
• 6 strips of bacon
• chives

potato skins | designlovefest
 
potato skins | designlovefest
potato skins | designlovefest
potato skins | designlovefest

• preheat your oven to 425, wash the potatoes, pat dry, poke with a fork a few times and brush with olive oil and a sprinkle of salt. place them in the oven to cook for 60-75 minutes until very tender when poked with a fork.

• while the potatoes cook fry the bacon until crispy and set aside. once cooked, chop into small pieces

• once the potatoes are done, let them cool slightly and then cut them in half lengthwise and scoop out the center. you don’t want to scoop out all the potato as it will make it too flimsy to fill and you also want a nice layer of potato for serving.

• turn the broiler on, and flip the potato skins face down on a cooking sheet, brush with olive oil and sprinkle with salt, place in broiler for 3-4 minutes until slightly toasted. flip over, sprinkle generously with grated cheese and put them back in until cheese is hot and bubbling. remove from oven.

• fill them with bacon bits, sour cream and top with chives. serve ’em hot and with a side of frank’s hot sauce!

potato skins | designlovefest
potato skins | designlovefest
potato skins | designlovefest
potato skins | designlovefest

images by: 
styling by: joanie cusack + ivan solis

01.15.18

BREAKFAST SMOOTHIE

breakfast smoothie | designlovefest

i love the idea of having a smoothie for breakfast, it’s fast, versatile and satisfying. i will admit that i’ve been known to try and make my smoothies too healthy by stuffing them with too many greens and powders which ends up making the drinking process less than enjoyable. i’m working on scaling that back and adding just a few key ingredients to keep me full and nourished but not being over zealous with my add-ins. this smoothie hits that mark, it has bee pollen for immunity, hemp seed for protein, flaxseed for healthy fats, almond butter to keep you full and a bit of fruit to sweeten it up. we used coconut milk for our smoothie but i often just use water and i feel like that works just as well. if you’re looking to add in greens, a big handful of spinach would work well in this. also, i know there is a lot of noise out there right now about limiting fruit intake and cutting out bananas from your smoothies but i don’t agree with that philosophy at all and believe that eating fruits is an important part of a well balanced diet!  – joanie

breakfast smoothie | designlovefest

for the most part, i buy my fruit frozen instead of fresh except when it comes to bananas. for those, they are most nutritious if they are really ripe and brown so i buy a bunch and let them get ripe and then cut and freeze for later use.

Banana, strawberry, almond butter smoothie
serves 2-3

what you’ll need:
• 2 cups strawberries
• 1 teaspoon chia seeds
• 3 tablespons hemp hearts
• 2 teaspoons flax
• 2 frozen bananas
• 2 tablespoons almond butter
• 3 cups of liquid (water, coconut water, coconut milk, nut milk)

optional garnishes:
• whipped coconut cream or greek yogurt
• bee pollen
• sliced strawberries

breakfast smoothie | designlovefest
breakfast smoothie | designlovefest
breakfast smoothie | designlovefest
breakfast smoothie | designlovefest

• blend the smoothie ingredients in a blender until smooth, you can adjust the liquid based on how thick or thin you prefer your smoothie. we garnished ours with vegan whipped coconut cream. To make the whipped cream leave a can of coconut cream in the refrigerator overnight. open the can and spoon out the top firm layer, living the liquid below it in the can. using an electric beater whip until soft peaks form.

breakfast smoothie | designlovefest
breakfast smoothie | designlovefest

• garnish smoothies with sliced strawberries and bee pollen.

breakfast smoothie | designlovefest
breakfast smoothie | designlovefest

images by: 
styling by: joanie cusack + ivan solis

01.08.18

FISH TACO BOWLS

fish taco bowl | designlovefest

we’re back! and feeling excited and inspired for another year of recipe posts. we hope you like following along because we have such a great time putting these together and gathering inspiration. i used to hit the new year with a sense of guilt over all of the indulging i’d done over the holidays but i really tried to not do that this year and instead just focus on portions, eating less sugar and more vegetables with every meal. i’m working towards eating a more plant based diet this year, which is not to say i’m cutting out meat just not making it the focus of every dinner. we especially love when you tell us if you made a recipe and how it turned out so please don’t be shy about commenting or tagging us on ! today we’re featuring fish taco bowls which is something Ivan has been asking to make for soooo long. and i’m so glad we finally did! they were delicious and if you’re eating on the light side you can total skip the rice! – joanie

fish taco bowl | designlovefest

coleslaw:
• 2 cups of  thinly sliced purple cabbage
• 2 cups of thinly sliced green cabbage
• 1/4 cup mayo
• 1 lime juiced
• 2 tablespoons rice vinegar
• 1 teaspoon salt

cod fish:
• 1 lbs wild caught cod fish or mahi mahi
• 1 teaspoon paprika powder
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt

cilantro lime rice:
• 1 cup white rice
• 1/4 cup chopped cilantro
• 1/2 teaspoon salt
• 1/2 tablespoon olive oil
• 1/2 lime juiced

extras:
• avocados
• diced tomatos
•  lime wedges 

fish taco bowl | designlovefest

• cook 1 cup of white rice according to the package’s directions. once cooked put into a large bowl and mix in the cilantro, salt, olive oil and lime juice. fluff rice with a fork.

• to make the coleslaw, mix all the coleslaw ingredients together and set aside in the fridge. the longer it sits the more flavor will settle in.

• in a small bowl mix in the paprika, chili powder, onion powder, garlic powder and salt. coat each side of the fish. in a skillet heat 1 tablespoon of olive oil on low to medium heat. cook each side of the fish for 4-5 minutes on each side.

fish taco bowl | designlovefest
fish taco bowl | designlovefest

• to assemble bowls first place a layer of the cilantro lime rice, then the coleslaw, cod fish, a spoonful of chopped tomato, slices of avocado and lime wedges.

fish taco bowl | designlovefest

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