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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)
Easy Salmon Kebabs
Ham and Swiss Sliders
Mixed Berry Cobbler
Halo-Halo (Filipino Dessert)
Firecracker Shrimp Tacos
DIY Taco Bar
Simple Shrimp Linguine

Instagram

loveandfoodforeva

🍎Back to school for this guy! A year and a half

🍎Back to school for this guy! A year and a half in the making and he couldn’t be more excited (when he got home he said “I loved it!” 🥺🤍)

In other news, our girl is 15mo today. In true Evie fashion, swipe for some serious mean muggin 🤣

Summer isn’t complete without some refreshing GA

Summer isn’t complete without some refreshing GAZPACHO 🍅 There’s nothing better for a sweltering hot day, just grab a loaf of your fave crusty bread! This recipe is so spot on - every time I make it, it tastes exactly as I remember my first bowl of gazpacho in Barcelona 🇪🇸 grab the recipe link in my bio!!

You make MISO happy I think RAMEN love 😆 I can’t resist a good pun, or a bowl of ramen even in the summer. And this one was totally homemade and ready in 20 minutes thanks to the fully cooked star of the show: @traderjoes Pork Belly!!! Let me know if you try it, it’s soooooo yum 🍜 ps it’s just as delicious without the pork belly for you vegetarians out there!! #loveandfoodforeva

{serves 4}
INGREDIENTS
🌿 7 cups chicken broth
🌿 1-inch piece fresh ginger, thinly sliced
🌿 2 cloves garlic, minced
🌿 3 ounces shiitake mushrooms, stems removed then sliced
🌿 8 ounces baby bok choy, halved lengthwise
🌿 2 tablespoons coconut aminos (or soy sauce but I like the sweetness coconut aminos gives)
🌿 1 Tablespoon sesame oil
🌿 1 teaspoon fish sauce (optional, but it gives that special umami taste, IYKYK!)
🌿 8 ounces Hong Kong pan fried style egg noodles
🌿 1 package of @traderjoes Pork Belly Fully Cooked
🌿 scallions, sliced for garnish

INSTRUCTIONS
1. Bring chicken broth to a boil in a large pot over high heat.
2. Meanwhile, rinse the pork belly with cold water, pat dry with paper towels. Slice it to your desired thickness and sauté in a nonstick pan until crispy. Set aside.
3. When the broth is boiling, add the garlic and ginger, cover, lower heat to medium and cook for 3 minutes. Then add the mushrooms and baby bok choy, cover and cook 5 minutes.
4. Raise the heat to medium high, add the noodles and cook for 3-4 minutes. Stir in the coconut aminos, sesame oil, and fish sauce.
5. Pour soup into a bowl, top with a few slices of pork belly and garnish with sliced scallions. Can also add a jammy egg for ramen heaven 🥰.

@gracie_withers you are a magician, so many good o

@gracie_withers you are a magician, so many good ones I can’t pick a favorite! I’ll treasure these forever 🤍 even though I could NOT stop sweating the entire time 😂

Who else indulged a little this weekend? 🙋🏻‍♀️ No need to feel guilty about it, just get back on track with a little reset like my GREEN GLOW DETOX JUICE 💚 Full of all the goods to give you energy and feeing ready to kick this week’s butt!! 💪🏼 Go get ‘em, friends!

INGREDIENTS
🌿 1 cup almond milk (or other nut milk)
🌿 1 green apple, peeled and cored
🌿 1 cucumber, peeled
🌿 1 mango, peeled and pitted
🌿 2 handfuls of kale
🌿 3-4 mint leaves
🌿 Handful of ice

1. Peel, then remove the core/seeds and pit from the vegetables/fruits.
2. Throw all the ingredients into a blender. Blend on high until everything is smooth and combined.

Happy sunny Sunday, friends! ☀️🌈 #loveandfo

Happy sunny Sunday, friends! ☀️🌈 #loveandfoodforeva

Right on cue, Evie stopped eating most veggies whe

Right on cue, Evie stopped eating most veggies when she turned one whyyyyyy….time to bust out my PUMPKIN VEGGIE MUFFINS! The recipe makes a LOT so you can freeze some. They are so so good, everyone in the fam will love them for a quick and easy breakfast or snack 😊 #loveandfoodforeva
.
Recipe link in my bio + below!
.
INGREDIENTS
🌿3 cups flour
🌿1/4 teaspoon kosher salt
🌿2 teaspoons baking powder
🌿2 teaspoons baking soda
🌿1 Tablespoon ground cinnamon
🌿1/2 Tablespoon ground nutmeg
🌿2 Tablespoons Chia seeds
🌿3 eggs
🌿15 oz can pure pumpkin puree
🌿2 large carrots, peeled & shredded
🌿2 large zucchinis, peeled & shredded
🌿1 cup applesauce, unsweetened
🌿2/3 cup sugar
🌿1 cup brown sugar, packed
INSTRUCTIONS
1. Preheat oven to 375 degrees F.
2. In a big bowl add the following ingredients and mix together with a spatula: flour, salt, baking powder, baking soda, cinnamon, nutmeg, and chia seeds.
3. In a second larger bowl add the wet ingredients and sugars: eggs, pumpkin puree, shredded carrots, shredded zucchini, applesauce, sugar, brown sugar. Mix well using a hand mixer (or a stand mixer).
4. Add about a quarter of the flour mixture to the wet mixture and carefully mix together with a spatula. Keep adding the flour mixture a quarter at a time until everything is well combined.
5. Spray your muffin tins with a non-stick cooking spray. You can make these into regular sized muffins or mini muffins. It should make about 24 regular muffins or 72 mini muffins.
6. Fill each cup 3/4 full, then bake for 22-25 minutes.
7. To test if they're done, put a toothpick in the center of a muffin and it should come out clean.

Is it really only Tuesday?! Daycare closed this we

Is it really only Tuesday?! Daycare closed this week = very tired working mama 🥱 Take me back to vacation and day drinking! I could really go for a couple of these RASPBERRY MANGO BELLINIS, what about you? #loveandfoodforeva
.
INGREDIENTS
🌿2/3 cup frozen raspberries
🌿1 cup mango nectar
🌿Prosecco
FOR GARNISH (OPTIONAL)
🌿Fresh raspberries
🌿Fresh mango
🌿Mint

INSTRUCTIONS
1. Blend frozen raspberries and mango nectar until smooth. Strain the mixture through a fine mesh sieve to get rid of seeds.
2. Fill each glass about 1/3 of the way with the raspberry mango puree. Top with Prosecco.
3. Garnish with fresh raspberries & mango and mint, if desired.

Happy Monday! Back to the grind…. 🥱

Happy Monday! Back to the grind…. 🥱

This little stud is 4 today!! How?! As the saying

This little stud is 4 today!! How?! As the saying goes: the days are long but the years are short, and boy am I feeling that extra hard today 😭 HBD to my sunshine…may God bless and guide you to achieve all that you ever dream of. I pray He keeps you safe all the days of your life 💙

Made this @themodernproper Broccoli salad today an

Made this @themodernproper Broccoli salad today and it tastes just like my favorite Whole Foods salad bar item!! But maybe even better. Amazing crunch and so flavorful, and easy! I didn’t use as much dressing and raisins as the recipe called for and it was perfection 👌🏼 Definitely making this again…and again and again 😋 #themodernproper

https://themodernproper.com/broccoli-salad

Happy July 4th weekend, friends! 🇺🇸💥 My p

It’s {MINT} LEMONADE season 🍋🌿 You’re go

It’s {MINT} LEMONADE season 🍋🌿 You’re gonna need to go ahead and make this ASAP 😎 link in my bio for the recipe, friends…happy Friday! ✌🏼
#loveandfoodforeva

My WEEKNIGHT ENCHILADAS are always a good idea 👌🏼 Creamy and cheesy and perfectly paired with crunchy tortilla chips and guac/salsa….and a little cocktail 🍹link to the full recipe is in my bio! #loveandfoodforeva

My baby girl turns one this weekend and it’s giv

My baby girl turns one this weekend and it’s giving me all the feels 😭 If my mom were here she would’ve started cooking a feast yesterday 😂 Birthdays and holidays were her jam, going all out and staying up at all hours to cook all my favorites: lumpia, pancit, chicken relleno, calderetta, and CHICKEN ADOBO of course. This is her simple recipe, which is total perfection 👌🏼 Grab the recipe link in my bio! #loveandfoodforeva

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loveandfoodforeva

🍎Back to school for this guy! A year and a half

🍎Back to school for this guy! A year and a half in the making and he couldn’t be more excited (when he got home he said “I loved it!” 🥺🤍)

In other news, our girl is 15mo today. In true Evie fashion, swipe for some serious mean muggin 🤣

Summer isn’t complete without some refreshing GA

Summer isn’t complete without some refreshing GAZPACHO 🍅 There’s nothing better for a sweltering hot day, just grab a loaf of your fave crusty bread! This recipe is so spot on - every time I make it, it tastes exactly as I remember my first bowl of gazpacho in Barcelona 🇪🇸 grab the recipe link in my bio!!

You make MISO happy I think RAMEN love 😆 I can’t resist a good pun, or a bowl of ramen even in the summer. And this one was totally homemade and ready in 20 minutes thanks to the fully cooked star of the show: @traderjoes Pork Belly!!! Let me know if you try it, it’s soooooo yum 🍜 ps it’s just as delicious without the pork belly for you vegetarians out there!! #loveandfoodforeva

{serves 4}
INGREDIENTS
🌿 7 cups chicken broth
🌿 1-inch piece fresh ginger, thinly sliced
🌿 2 cloves garlic, minced
🌿 3 ounces shiitake mushrooms, stems removed then sliced
🌿 8 ounces baby bok choy, halved lengthwise
🌿 2 tablespoons coconut aminos (or soy sauce but I like the sweetness coconut aminos gives)
🌿 1 Tablespoon sesame oil
🌿 1 teaspoon fish sauce (optional, but it gives that special umami taste, IYKYK!)
🌿 8 ounces Hong Kong pan fried style egg noodles
🌿 1 package of @traderjoes Pork Belly Fully Cooked
🌿 scallions, sliced for garnish

INSTRUCTIONS
1. Bring chicken broth to a boil in a large pot over high heat.
2. Meanwhile, rinse the pork belly with cold water, pat dry with paper towels. Slice it to your desired thickness and sauté in a nonstick pan until crispy. Set aside.
3. When the broth is boiling, add the garlic and ginger, cover, lower heat to medium and cook for 3 minutes. Then add the mushrooms and baby bok choy, cover and cook 5 minutes.
4. Raise the heat to medium high, add the noodles and cook for 3-4 minutes. Stir in the coconut aminos, sesame oil, and fish sauce.
5. Pour soup into a bowl, top with a few slices of pork belly and garnish with sliced scallions. Can also add a jammy egg for ramen heaven 🥰.

@gracie_withers you are a magician, so many good o

@gracie_withers you are a magician, so many good ones I can’t pick a favorite! I’ll treasure these forever 🤍 even though I could NOT stop sweating the entire time 😂

Who else indulged a little this weekend? 🙋🏻‍♀️ No need to feel guilty about it, just get back on track with a little reset like my GREEN GLOW DETOX JUICE 💚 Full of all the goods to give you energy and feeing ready to kick this week’s butt!! 💪🏼 Go get ‘em, friends!

INGREDIENTS
🌿 1 cup almond milk (or other nut milk)
🌿 1 green apple, peeled and cored
🌿 1 cucumber, peeled
🌿 1 mango, peeled and pitted
🌿 2 handfuls of kale
🌿 3-4 mint leaves
🌿 Handful of ice

1. Peel, then remove the core/seeds and pit from the vegetables/fruits.
2. Throw all the ingredients into a blender. Blend on high until everything is smooth and combined.

Happy sunny Sunday, friends! ☀️🌈 #loveandfo

Happy sunny Sunday, friends! ☀️🌈 #loveandfoodforeva

Right on cue, Evie stopped eating most veggies whe

Right on cue, Evie stopped eating most veggies when she turned one whyyyyyy….time to bust out my PUMPKIN VEGGIE MUFFINS! The recipe makes a LOT so you can freeze some. They are so so good, everyone in the fam will love them for a quick and easy breakfast or snack 😊 #loveandfoodforeva
.
Recipe link in my bio + below!
.
INGREDIENTS
🌿3 cups flour
🌿1/4 teaspoon kosher salt
🌿2 teaspoons baking powder
🌿2 teaspoons baking soda
🌿1 Tablespoon ground cinnamon
🌿1/2 Tablespoon ground nutmeg
🌿2 Tablespoons Chia seeds
🌿3 eggs
🌿15 oz can pure pumpkin puree
🌿2 large carrots, peeled & shredded
🌿2 large zucchinis, peeled & shredded
🌿1 cup applesauce, unsweetened
🌿2/3 cup sugar
🌿1 cup brown sugar, packed
INSTRUCTIONS
1. Preheat oven to 375 degrees F.
2. In a big bowl add the following ingredients and mix together with a spatula: flour, salt, baking powder, baking soda, cinnamon, nutmeg, and chia seeds.
3. In a second larger bowl add the wet ingredients and sugars: eggs, pumpkin puree, shredded carrots, shredded zucchini, applesauce, sugar, brown sugar. Mix well using a hand mixer (or a stand mixer).
4. Add about a quarter of the flour mixture to the wet mixture and carefully mix together with a spatula. Keep adding the flour mixture a quarter at a time until everything is well combined.
5. Spray your muffin tins with a non-stick cooking spray. You can make these into regular sized muffins or mini muffins. It should make about 24 regular muffins or 72 mini muffins.
6. Fill each cup 3/4 full, then bake for 22-25 minutes.
7. To test if they're done, put a toothpick in the center of a muffin and it should come out clean.

Is it really only Tuesday?! Daycare closed this we

Is it really only Tuesday?! Daycare closed this week = very tired working mama 🥱 Take me back to vacation and day drinking! I could really go for a couple of these RASPBERRY MANGO BELLINIS, what about you? #loveandfoodforeva
.
INGREDIENTS
🌿2/3 cup frozen raspberries
🌿1 cup mango nectar
🌿Prosecco
FOR GARNISH (OPTIONAL)
🌿Fresh raspberries
🌿Fresh mango
🌿Mint

INSTRUCTIONS
1. Blend frozen raspberries and mango nectar until smooth. Strain the mixture through a fine mesh sieve to get rid of seeds.
2. Fill each glass about 1/3 of the way with the raspberry mango puree. Top with Prosecco.
3. Garnish with fresh raspberries & mango and mint, if desired.

Happy Monday! Back to the grind…. 🥱

Happy Monday! Back to the grind…. 🥱

Follow on Instagram

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