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Love & Food ForEva

Bringing loved ones together just like mom did.

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meet nikki vega…

Hi, I'm Nikki :) I started this blog as a way to remember my mom, Eva. She made the most delicious food, and she showed her love by cooking for people. This is where I carry on her traditions and share delicious recipes that will help you make memories with your loved ones. Thanks for stopping by, I sincerely hope you enjoy!

Most Popular Recipes

Snickerdoodle Overnight Oats
Turkey Quinoa Stuffed Bell Peppers
Filipino Lumpia (Lumpiang Shanghai)
Ham and Swiss Sliders
Easy Salmon Kebabs
Halo-Halo (Filipino Dessert)
Mixed Berry Cobbler
Firecracker Shrimp Tacos
Dairy Free Blueberry Muffins with Lemon Glaze
DIY Taco Bar

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loveandfoodforeva

G R A T E F U L 🤍

G R A T E F U L 🤍

Gimme all the hot chocolate! It’s cold and rainy

Gimme all the hot chocolate! It’s cold and rainy and my PERFECT HOT CHOCOLATE is keeping me warm tonight annnd getting me in the holiday spirit! 🎄This recipe is simple and easily customizable - I made it with just oat milk today and it was 🙌🏼 #loveandfoodforeva
.
Recipe link in bio + below!
.
INGREDIENTS
🌿5 oz bittersweet chocolate
🌿2 cups milk of choice
🌿2 cups half & half (or other milk)
🌿2 Tablespoons granulated sugar
🌿2 Tablespoons powdered sugar
🌿2 Tablespoons unsweetened cocoa powder
🌿1/2 teaspoon cornstarch
🌿1 teaspoon vanilla extract
🌿1/8 teaspoon kosher salt

INSTRUCTIONS
1. Pour milk and half & half into a medium saucepan. Heat over medium-high heat for a couple minutes, just until little bubbles start to form around the edges of the liquid.
2. Add the rest of the ingredients: granulated sugar, powdered sugar, unsweetened cocoa, cornstarch, vanilla extract, kosher salt, and chocolate. Use a whisk to mix together, whisking continually for a couple minutes until the chocolate is completely melted. Lower heat, keep whisking one more minute.
3. Serve immediately, garnish with marshmallows, a cinnamon stick and/or whipped cream!

Something glorious happened this weekend, the baby

Something glorious happened this weekend, the baby decided to take two 2-hour naps instead of a hundred cat naps which meant I had time to bake my absolute favorite DAIRY FREE BLUEBERRY MUFFINS WITH LEMON GLAZE 🍋 #loveandfoodforeva #itsthelittlethings
.
Recipe link in bio + deets below!
.
INGREDIENTS
🌿1 1/2 cups unbleached all-purpose flour
🌿1/2 teaspoon kosher salt
🌿2 teaspoons baking powder
🌿1/2 cup granulated sugar
🌿1/4 cup brown sugar
🌿4 Tablespoons coconut oil, melted
🌿1 large egg
🌿2/3 cup unsweetened plain almond milk
🌿1 1/2 teaspoons vanilla extract
🌿2 teaspoons fresh lemon juice
🌿6 oz fresh blueberries
🌿1 Tablespoon granulated sugar
🌿1 teaspoon cinnamon
🌿1 cup powdered sugar
🌿2 Tablespoons fresh lemon juice

INSTRUCTIONS
1. Line a muffin tin with paper liners. Preheat the oven to 375 degrees F.
2. Combine the flour, baking powder and kosher salt in a large bowl.
3. In a separate smaller bowl, whisk together the white sugar, brown sugar, melted coconut oil, egg, almond milk, vanilla extract, and 2 teaspoons of fresh lemon juice.
4. Add the wet mixture to the flour mixture and gently fold the ingredients together. Be careful not to over mix. Add the blueberries to the mix and fold in gently.
5. Combine 1 tablespoon white sugar and 1 teaspoon cinnamon in a small dish.
6. Divide the batter equally (filling about ¾ of the way up the muffin liners) and sprinkle each muffin with the cinnamon sugar.
7. Bake for 18-20 minutes, until the tops are firm.
8. While the muffins bake, make the lemon glaze by whisking together 1 cup of powdered sugar and 2 Tablespoons of fresh lemon juice until smooth.
9. When the muffins are done, transfer them to a cooling rack. Let sit for at least 10 minutes before drizzling the lemon glaze on top.

Working from home has its perks but the struggle i

Working from home has its perks but the struggle is real when it comes to lunch ideas...just me?? Oh ok cool, cool 😏 Well in case you ARE like me and need some inspiration, try my quick and delicious spin on a classic: MEDITERRANEAN TUNA SALAD!! #loveandfoodforeva
.
Recipe link in my bio + details below!
.
INGREDIENTS
🌿(2) 7-ounce cans Premium Tuna in water, drained
🌿1/2 cup marinated artichoke hearts, chopped
🌿1/4 cup Kalamata olives, chopped
🌿3 tbsp red onion, diced
🌿2 tbsp parsley, chopped
🌿1/4 cup 2% Greek yogurt
🌿1 tbsp Dijon mustard
🌿1 tbsp freshly squeezed lemon juice
🌿1 tsp dried oregano
🌿1/4 tsp kosher salt
🌿1/8 tsp freshly ground black pepper

INSTRUCTIONS
1. In a small bowl whisk together all the dressing ingredients: Greek yogurt, Dijon mustard, lemon juice, dried oregano, kosher salt, and black pepper.
2. In a medium bowl combine all other ingredients: tuna, artichoke hearts, olives, red onion and parsley.
3. Add the dressing to the large bowl and carefully fold all the ingredients together until fully combined, being careful not to crush the artichoke hearts and olives.
4. Serve with your favorite toasted bread.

Amidst all the craziness in this world, you are my

Amidst all the craziness in this world, you are my home, my anchor. Happy anniversary, mahal. Cheers to 13 years!! 🥂

Brrrrrr!! How’s the weather where you are? It wa

Brrrrrr!! How’s the weather where you are? It was so windy here in Virginia that a skylight legit flew off the roof and came crashing onto our deck! Fun times..... thank God for my BUTTERNUT SQUASH SOUP, so warm and hearty and good for the soul 🤍Recipe link in bio! #loveandfoodforeva

Hope you had a Super Halloween! 🦸🏼🦸🏻‍♀️🦸🏻‍♂️👶🏻 #rushehalloween

Okaaaaaay @whatsgabycookin killed it with this rec

Okaaaaaay @whatsgabycookin killed it with this recipe for her grandma’s Swedish Meatballs!!! Simple ingredients, easy to make, and beyond yummy....I’m obsessed!!

Have you ever bought a gigantic container of crois

Have you ever bought a gigantic container of croissants from Costco, only to have them go stale before you can eat them all?! My CROISSANT BREAD PUDDING is here to save the day!! I legit just threw this together in 10 minutes and the house smells ah-maaaazing 🙌🏼 #loveandfoodforeva
.
Recipe link is in my bio + full deets below!
.
INGREDIENTS
🌿4 large eggs
🌿2 cups milk
🌿2 cups half & half
🌿1 1/2 cups white sugar
🌿1/2 cup light brown sugar
🌿2 tsp vanilla extract
🌿1 tsp ground cinnamon
🌿1/8 tsp kosher salt
🌿6 large croissants, sliced in half horizontally
🌿1/4 cup golden raisins
🌿1/4 cup pecans, roughly chopped
INSTRUCTIONS
1. Preheat the oven to 350 degrees F. In a large mixing bowl, add the eggs, milk, half and half, white and brown sugars, vanilla, cinnamon, and kosher salt. Carefully whisk together until combined and eggs are broken up.
2. Spray a 9x13 baking dish with nonstick cooking spray. Line the dish with the bottom halves of each croissant. Sprinkle the raisins and pecans on top, then cover with the top halves of the croissants (brown side up).
3. Pour the liquid mixture over bread. Using your hands, lightly push down on the croissants so it can soak up as much of the liquid as possible.
4. Bake for 35-40 minutes, until the croissant springs back when you push on it.

Midweek pick-me-up 💚 #loveandfoodforEva

Midweek pick-me-up 💚 #loveandfoodforEva

our answered prayers 🤍

our answered prayers 🤍

Now that Autumn temperatures are finally here, giv

Now that Autumn temperatures are finally here, give me all the cozy, comfort foods! Like my SIMPLE SHEPHERDS PIE - easy, hearty, and tastes like home ♥️ Click the link in my bio for the recipe! #loveandfoodforeva

Rainy Mondays need carbs and chicken cutlets, amir

Rainy Mondays need carbs and chicken cutlets, amiright?! #loveandfoodforeva

Chicken. It’s what’s for dinner! If you’ve n

Chicken. It’s what’s for dinner! If you’ve never roasted a whole chicken I’m here to say: YOU 👏🏼 CAN 👏🏼 DO 👏🏼 IT 👏🏼 If it seems intimidating, trust me when I say it’s one of the easiest meals you can throw together! It takes less than 10 min to prep, stick it in the oven, and let it go! See below for how I made this one!! Or click the link in my bio to check out another super easy version for my HERB ROASTED CHICKEN!! #loveandfoodforeva
.
INGREDIENTS
🌿3.5 pound chicken
🌿4 Tablespoons melted butter
🌿1 head of garlic
🌿1 lemon
🌿big bunch of fresh rosemary
🌿1/4 cup any spice rub you like (I used a mix of kosher salt, black pepper, dry mustard, ground thyme, garlic powder, onion powder, dried oregano, brown sugar, chili powder, cumin, and paprika)

INSTRUCTIONS
1. Pat the chicken dry with paper towels. Season inside the chicken with a quarter of your spice mixture.
2. Cut the garlic head in half and the lemon in quarters then put them inside the chicken cavity along with the fresh rosemary.
3. Brush the outside (all sides) of the chicken with the melted butter then sprinkle with the rest of the spice blend.
4. Roast at 350 degrees F for 1hr 25 min. Remove from oven, cover with foil, and let rest for 30 min. The chicken is done when a meat thermometer reads 165 degrees F in the inner thigh area.

Did someone flip a switch?! It went from 90 to 55

Did someone flip a switch?! It went from 90 to 55 real quick and it’s got me craving one of my favorite soups of all time: RED PEPPER SOUP WITH PARMESAN TOASTS!! Simple, whole ingredients...so flavorful and comforting👌🏼 #loveandfoodforeva
.
Recipe link is in my bio + full deets below!
.
INGREDIENTS
🌿3 red bell peppers, cut into thin slices
🌿3 shallots, finely diced
🌿3 garlic cloves, minced or pressed with garlic press
🌿1/2 cup unsalted butter (1 stick)
🌿32 oz chicken broth
🌿1 teaspoon paprika
🌿2 teaspoons kosher salt
🌿1/2 teaspoon freshly ground black pepper
🌿1/2 cup heavy cream
🌿1 Tablespoon balsamic vinegar
🌿Italian parsley, for garnish
PARMESAN TOASTS
🌿1 baguette
🌿2-3 Tablespoons unsalted butter
🌿1/2 - 3/4 cup freshly grated Parmesan

INSTRUCTIONS
1. Melt unsalted butter in a large soup pot over medium heat. Add the diced shallots and stir frequently, allowing them to cook for 2 minutes.
2. Add the sliced red peppers and pressed garlic. Stir frequently, allowing the vegetables to cook for another 2 minutes.
Add the kosher salt, black pepper, and paprika. Stir well to combine.
3. Add chicken broth. Raise the heat slightly, cover the pot, and bring to a boil. Once boiling, remove the cover, turn off the heat, and allow to cool for about 15 minutes.
4. While the soup cools, preheat the oven to 300 degrees to make the Parmesan Toasts.
5. Cut the baguette into 1/2 inch slices, then lightly butter each slice. Lay in a single layer on a baking sheet. Bake for 4 minutes, until lightly toasted.
6. Take the bread out of the oven and sprinkle with shredded parmesan. Bake for another 3-4 minutes, until the cheese is melted. Remove from oven and set aside.
7. Use the immersion blender for about 2-3 minutes to process the soup to create a smooth consistency. Or spoon it in batches into a blender to process. Be very careful if you are using a blender - fill your blender only about half way and make sure the soup is close to room temp before blending.
8. After processing the soup, add the heavy cream and balsamic vinegar. Stir to combine. Serve with the Parmesan toasts and chopped Italian parsley for garnish.

Hello October! 🍁 Heres this months #kidlunch id

Hello October! 🍁 Heres this months #kidlunch ideas....check out my stories (and my KIDS MEALS highlight) for details! Happy almost Friday, friends!! #whatsrowaneating #whatifeedmykid

Happy place 🌊☀️ . Thank you @deraedtteam f

Happy place 🌊☀️
.
Thank you @deraedtteam for sharing your beautiful home with us! We cannot wait to come back! #obx

Follow on Instagram

loveandfoodforeva

G R A T E F U L 🤍

G R A T E F U L 🤍

Gimme all the hot chocolate! It’s cold and rainy

Gimme all the hot chocolate! It’s cold and rainy and my PERFECT HOT CHOCOLATE is keeping me warm tonight annnd getting me in the holiday spirit! 🎄This recipe is simple and easily customizable - I made it with just oat milk today and it was 🙌🏼 #loveandfoodforeva
.
Recipe link in bio + below!
.
INGREDIENTS
🌿5 oz bittersweet chocolate
🌿2 cups milk of choice
🌿2 cups half & half (or other milk)
🌿2 Tablespoons granulated sugar
🌿2 Tablespoons powdered sugar
🌿2 Tablespoons unsweetened cocoa powder
🌿1/2 teaspoon cornstarch
🌿1 teaspoon vanilla extract
🌿1/8 teaspoon kosher salt

INSTRUCTIONS
1. Pour milk and half & half into a medium saucepan. Heat over medium-high heat for a couple minutes, just until little bubbles start to form around the edges of the liquid.
2. Add the rest of the ingredients: granulated sugar, powdered sugar, unsweetened cocoa, cornstarch, vanilla extract, kosher salt, and chocolate. Use a whisk to mix together, whisking continually for a couple minutes until the chocolate is completely melted. Lower heat, keep whisking one more minute.
3. Serve immediately, garnish with marshmallows, a cinnamon stick and/or whipped cream!

Something glorious happened this weekend, the baby

Something glorious happened this weekend, the baby decided to take two 2-hour naps instead of a hundred cat naps which meant I had time to bake my absolute favorite DAIRY FREE BLUEBERRY MUFFINS WITH LEMON GLAZE 🍋 #loveandfoodforeva #itsthelittlethings
.
Recipe link in bio + deets below!
.
INGREDIENTS
🌿1 1/2 cups unbleached all-purpose flour
🌿1/2 teaspoon kosher salt
🌿2 teaspoons baking powder
🌿1/2 cup granulated sugar
🌿1/4 cup brown sugar
🌿4 Tablespoons coconut oil, melted
🌿1 large egg
🌿2/3 cup unsweetened plain almond milk
🌿1 1/2 teaspoons vanilla extract
🌿2 teaspoons fresh lemon juice
🌿6 oz fresh blueberries
🌿1 Tablespoon granulated sugar
🌿1 teaspoon cinnamon
🌿1 cup powdered sugar
🌿2 Tablespoons fresh lemon juice

INSTRUCTIONS
1. Line a muffin tin with paper liners. Preheat the oven to 375 degrees F.
2. Combine the flour, baking powder and kosher salt in a large bowl.
3. In a separate smaller bowl, whisk together the white sugar, brown sugar, melted coconut oil, egg, almond milk, vanilla extract, and 2 teaspoons of fresh lemon juice.
4. Add the wet mixture to the flour mixture and gently fold the ingredients together. Be careful not to over mix. Add the blueberries to the mix and fold in gently.
5. Combine 1 tablespoon white sugar and 1 teaspoon cinnamon in a small dish.
6. Divide the batter equally (filling about ¾ of the way up the muffin liners) and sprinkle each muffin with the cinnamon sugar.
7. Bake for 18-20 minutes, until the tops are firm.
8. While the muffins bake, make the lemon glaze by whisking together 1 cup of powdered sugar and 2 Tablespoons of fresh lemon juice until smooth.
9. When the muffins are done, transfer them to a cooling rack. Let sit for at least 10 minutes before drizzling the lemon glaze on top.

Working from home has its perks but the struggle i

Working from home has its perks but the struggle is real when it comes to lunch ideas...just me?? Oh ok cool, cool 😏 Well in case you ARE like me and need some inspiration, try my quick and delicious spin on a classic: MEDITERRANEAN TUNA SALAD!! #loveandfoodforeva
.
Recipe link in my bio + details below!
.
INGREDIENTS
🌿(2) 7-ounce cans Premium Tuna in water, drained
🌿1/2 cup marinated artichoke hearts, chopped
🌿1/4 cup Kalamata olives, chopped
🌿3 tbsp red onion, diced
🌿2 tbsp parsley, chopped
🌿1/4 cup 2% Greek yogurt
🌿1 tbsp Dijon mustard
🌿1 tbsp freshly squeezed lemon juice
🌿1 tsp dried oregano
🌿1/4 tsp kosher salt
🌿1/8 tsp freshly ground black pepper

INSTRUCTIONS
1. In a small bowl whisk together all the dressing ingredients: Greek yogurt, Dijon mustard, lemon juice, dried oregano, kosher salt, and black pepper.
2. In a medium bowl combine all other ingredients: tuna, artichoke hearts, olives, red onion and parsley.
3. Add the dressing to the large bowl and carefully fold all the ingredients together until fully combined, being careful not to crush the artichoke hearts and olives.
4. Serve with your favorite toasted bread.

Amidst all the craziness in this world, you are my

Amidst all the craziness in this world, you are my home, my anchor. Happy anniversary, mahal. Cheers to 13 years!! 🥂

Brrrrrr!! How’s the weather where you are? It wa

Brrrrrr!! How’s the weather where you are? It was so windy here in Virginia that a skylight legit flew off the roof and came crashing onto our deck! Fun times..... thank God for my BUTTERNUT SQUASH SOUP, so warm and hearty and good for the soul 🤍Recipe link in bio! #loveandfoodforeva

Hope you had a Super Halloween! 🦸🏼🦸🏻‍♀️🦸🏻‍♂️👶🏻 #rushehalloween

Okaaaaaay @whatsgabycookin killed it with this rec

Okaaaaaay @whatsgabycookin killed it with this recipe for her grandma’s Swedish Meatballs!!! Simple ingredients, easy to make, and beyond yummy....I’m obsessed!!

Have you ever bought a gigantic container of crois

Have you ever bought a gigantic container of croissants from Costco, only to have them go stale before you can eat them all?! My CROISSANT BREAD PUDDING is here to save the day!! I legit just threw this together in 10 minutes and the house smells ah-maaaazing 🙌🏼 #loveandfoodforeva
.
Recipe link is in my bio + full deets below!
.
INGREDIENTS
🌿4 large eggs
🌿2 cups milk
🌿2 cups half & half
🌿1 1/2 cups white sugar
🌿1/2 cup light brown sugar
🌿2 tsp vanilla extract
🌿1 tsp ground cinnamon
🌿1/8 tsp kosher salt
🌿6 large croissants, sliced in half horizontally
🌿1/4 cup golden raisins
🌿1/4 cup pecans, roughly chopped
INSTRUCTIONS
1. Preheat the oven to 350 degrees F. In a large mixing bowl, add the eggs, milk, half and half, white and brown sugars, vanilla, cinnamon, and kosher salt. Carefully whisk together until combined and eggs are broken up.
2. Spray a 9x13 baking dish with nonstick cooking spray. Line the dish with the bottom halves of each croissant. Sprinkle the raisins and pecans on top, then cover with the top halves of the croissants (brown side up).
3. Pour the liquid mixture over bread. Using your hands, lightly push down on the croissants so it can soak up as much of the liquid as possible.
4. Bake for 35-40 minutes, until the croissant springs back when you push on it.

Midweek pick-me-up 💚 #loveandfoodforEva

Midweek pick-me-up 💚 #loveandfoodforEva

Follow on Instagram

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