Skip to content

Home
About
Recipe Index
- Appetizer/Side
- Asian
- Breakfast
- Dessert
- Drinks
- Game Day
- Holiday
- Meat
- Pasta
- Salad
- Seafood
- Soup
- Toddler
- Vegetarian
Articles
- Dear Rowan
Contact

Love & Food ForEva

Bringing loved ones together just like mom did.

Skip to content

Asian
Breakfast
Dessert
Drinks
Meat
Pasta
Salad
Seafood
Side
Soup
Vegetarian

DSC_0871

December 6, 2015 4000 × 2667 DSC_0871

Add veggies, herbs, & seasoning to the slow cooker.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Comment

Name *

Email *

Website

I’m looking for….

Search for:

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
Mixed Berry Cobbler
Halo-Halo (Filipino Dessert)
Easy Salmon Kebabs
Firecracker Shrimp Tacos
Mini Breakfast Burritos
Dairy Free Blueberry Muffins with Lemon Glaze

Instagram

loveandfoodforeva

Happy 3rd birthday to my sweet little man! I’ll

Happy 3rd birthday to my sweet little man! I’ll always be your biggest fan! #thisis3 #birthdayboy

Can I get a slow clap 👏🏼 for my CAULIFLOWER

Can I get a slow clap 👏🏼 for my CAULIFLOWER FRIED RICE?! It’s so full of flavor you won’t even notice there are no carbs, I promise! #loveandfoodforeva
.
Link to recipe in my bio + details below :)
.
INGREDIENTS
🌿1 pound Riced Cauliflower (see note below)
🌿2 Tablespoons sesame oil
🌿½ sweet onion, diced
🌿2 garlic cloves, minced
🌿½ teaspoon ground ginger
🌿2 beaten eggs
🌿2 tablespoons low sodium soy sauce
🌿2 tablespoons oyster sauce
🌿1 teaspoon Sriracha (add more for more spice)
🌿1 cup frozen vegetable mix: corn, peas, carrots, green beans (defrosted and drained of excess water)
🌿6 oz uncured bacon, chopped & fried

INSTRUCTIONS
1. Cook the bacon to your desired crispiness. Put on paper towel-lined plate and set aside.
2. Heat a wok over medium high heat. Add sesame oil. Then add garlic, onions, and ground ginger. Stir to cook until fragrant, about 2 minutes.
3. Add riced cauliflower, stirring occasionally for 2-3 minutes. Add defrosted vegetables and stir occasionally for another minute.
4. Make a well in the middle of the wok and add the beaten eggs. Stir the eggs in the middle of the well for a few seconds then toss all the veggies with the eggs and stir occasionally until they’re cooked (about 2 minutes).
5. Add soy sauce, oyster sauce, and sriracha to veggies. Stir to combine. Turn off the heat. Add the cooked bacon and stir to combine. Top w/sesame seeds and green onions (optional).

This is my take on a PB&J OATMEAL BOWL, and man wa

This is my take on a PB&J OATMEAL BOWL, and man was it good!! This ones going into the rotation for sure. Sending love and light to you all 💫 #loveandfoodforeva
.
INGREDIENTS:
🌿1/2 cup rolled oats
🌿1/2 cup water
🌿1/2 cup oat milk
🌿pinch of kosher salt

Mix everything above in a deep bowl and microwave for 2-2.5 minutes. Mix in 1 Tablespoon brown sugar, then add toppings:

🌿melted peanut butter
🌿strawberries
🌿cocoa nibs
🌿bananas

It’s SUMMER QUINOQ SALAD season 😎 You need th

It’s SUMMER QUINOQ SALAD season 😎 You need this in your life, trust me! This recipe barely counts as cooking, just chop and mix! #loveandfoodforeva
.
Link to full recipe in my bio + details below!
.
INGREDIENTS:
🌿1 cup quinoa, uncooked
🌿1/2 cup frozen sweet corn
🌿1/4 cup red onion, small dice
🌿3/4 cup garbanzo beans, from a can - rinsed & drained
🌿12 cherry tomatoes, cut in half
🌿2 small avocados, diced
🌿1/4 cup cilantro, roughly chopped

DRESSING:
🌿2 Tablespoons fresh lime juice (1-2 limes)
🌿1 Tablespoon agave
🌿3 Tablespoons extra virgin olive oil
🌿1 teaspoon cumin
🌿1/2 teaspoon kosher salt
🌿1/4 teaspoon black pepper
🌿Dash of cayenne (optional)

INSTRUCTIONS:
1. Cook quinoa according to package directions.
2. Meanwhile, wash, cut, and prep all the produce. Then mix the dressing ingredients together in a small bowl - whisk well.
3. When quinoa is done, add it to a large bowl. Stir around for a bit, then let cool for 10 minutes.
4. Once the quinoa is slightly cooled, add all the produce to the quinoa EXCEPT for the avocado (reserve for later). Also add about half of the dressing. Stir everything together until well combined. Give a taste, and add more dressing if you need more flavor. I typically use about 3/4 of the dressing.
5. Once the seasoning is right, add the avocado and fold gently into the quinoa to combine, being careful not to smash the avocado. Serve at room temp or slightly chilled.

Happy fourth from these bathing beauties 🇺🇸

Happy fourth from these bathing beauties 🇺🇸 #july4th

It’s July?!? Took some time for a little self ca

It’s July?!? Took some time for a little self care by making myself a smoothie bowl for brunch today, and it was heaven.... especially bc the baby slept all morning 🙌🏼 #loveandfoodforeva
.
TROPICAL SMOOTHIE BOWL:
🌿1 banana
🌿1 cup frozen pineapple
🌿1 cup frozen mango
🌿1 cup frozen mixed berries
🌿1/2 cup almond milk
🌿juice from half a lemon
🌿toppings: banana stars, granola, hemp hearts, local honey

We are back to daycare part time (woohoo!) so @yum

We are back to daycare part time (woohoo!) so @yumboxlunch lunches are back!! #whatsrowaneating
.
Check out my stories + KIDS MEALS highlight for meal details!!

You ever have a craving for something hit hard?! T

You ever have a craving for something hit hard?! This is that thing for me right now, and should be for you too since it’s super easy to throw together! Try my EASY SALMON KEBABS this weekend while enjoying the beautiful weather ☀️ #loveandfoodforeva
.
Link to recipe in my bio + also below!
.
INGREDIENTS
🌿3 tablespoons olive oil
🌿1½ tablespoons fresh parsley, finely chopped
🌿2 garlic cloves, finely minced
🌿½ teaspoon kosher salt
🌿1/4 teaspoon ground black pepper
🌿1 1/2 pounds wild salmon fillet (skinless), cut into 1-inch cubes
🌿2 bell peppers, cut into pieces roughly the same size of salmon cubes
🌿2 large lemons, 1 sliced into very thin rounds, 1 cut into wedges for serving
🌿8 metal skewers (if using wooden skewers, soak in water for at least 1 hour prior to grilling)

INSTRUCTIONS
1. Heat your grill over medium heat.
2. In a small bowl add the olive oil, parsley, and garlic. Whisk together until well blended. Set aside.
3. Using 2 skewers for each kebab, thread alternating pieces of salmon, bell pepper, and lemon that’s been folded in half. Repeat until you have 4 kebabs.
4. Using a brush or spoon, cover the kebabs on all sides with the oil and seasoning mixture. Then sprinkle the kosher salt and black pepper evenly on both sides.
5. Grill the kebabs, turning 1-2 times, until the salmon is opaque (between 6-8 minutes).
6. Squeeze fresh lemon juice on top of each kebab. Serve immediately.

Introducing Baby Evie🤍 Rowan is the sweetest bi

Introducing Baby Evie🤍 Rowan is the sweetest big brother, and my heart is so full!! #lovefest
.
Everly Rose Rushe
born June 13th at 10:16am
21” long, 8lbs 13 oz

“No one is born hating another person because of

“No one is born hating another person because of the color of his or her skin, background, or religion. People must learn to hate. And if they can learn to hate, they can be taught to love, for love comes more naturally to the human heart than it’s opposite.” - Nelson Mandela

#amplifymelanatedvoices #blackouttuesday #istandwithyou

“I alone cannot change the world, but I can cast

“I alone cannot change the world, but I can cast a stone across the waters to create many ripples.” - Mother Theresa
.
June 1st, as good a time as any to pray for a renewed, fresh start. May we never stay silent, but instead stand up for injustice and always strive to do more (educate ourselves and our families - especially our children, sign petitions, donate to @blackvisionscollective @bailproject).
.
At the end of the day, we are one ☝🏼
Birth place: Earth 🌍
Politics: Freedom 🇺🇸
Race: Human ✌🏻✌🏼✌🏽✌🏾✌🏿
Religion: Love ♥️🧡💛💙💚💜
#justiceforgeorgefloyd #justiceforahmaud #justiceforbreonnataylor

He turns three soon and I can actually see him tra

He turns three soon and I can actually see him transforming from toddler to little boy 😭 #bigboyroom

Real talk: the past month was a blur and I failed

Real talk: the past month was a blur and I failed to take pics of any lunches because most of them were just MEH 🤷🏻‍♀️ so here are some lunches from the good old days when we had full time child care and all was right in the world 😂 #whatsrowaneating
.
Details on each meal in my stories + under my KIDS MEALS highlight 😘

My MIXED BERRY COBBLER is calling my name, so I’

My MIXED BERRY COBBLER is calling my name, so I’m thinking this needs to happen this weekend. How about you? 🥰 #loveandfoodforeva #mdw2020 🇺🇸
.
Recipe link in bio + deets below!
.
INGREDIENTS:

FRUIT FILLING
🌿6-7 cups mixed berries, washed and dried
🌿¾ cup sugar
🌿1 Tablespoon fresh lemon juice
🌿2 ½ Tablespoons cornstarch
🌿1 teaspoon cinnamon
🌿½ teaspoon nutmeg

TOPPING
🌿1 1/2 cups all-purpose flour
🌿1 1/2 cups sugar
🌿1/4 teaspoon kosher salt
🌿1 1/2 sticks (12 tablespoons) unsalted butter, melted

INSTRUCTIONS
1. Into a large bowl add all of the filling ingredients: berries, 3/4 cup sugar, fresh lemon juice, cornstarch, cinnamon, and nutmeg. Stir gently to combine everything together. Pour the fruit filling into a square baking dish or 9-inch pie dish.
2. Preheat your oven to 375 degrees Fahrenheit.
3. Next, in another large bowl, combine all of the topping ingredients: flour, 1 1/2 cups sugar, kosher salt, and melted unsalted butter. Stir together with a rubber spatula until the mixture just starts to come together. It will have a similar consistency to wet sand.
4. Form the dough into small rounds about 1/4 inch thick, but no need to be precise. Top the fruit filling with the dough rounds, overlapping where necessary to make it all fit in the dish. Any leftover dough crumbs can be sprinkled on top.
5. Put the baking dish/pie dish on a foil-lined baking sheet, then bake for 40-45 minutes. The crust should be golden brown.
6. Remove from oven and let cool for at least 30 minutes before serving. Optional: top with vanilla ice cream!

It’s GAZPACHO season! Can’t wait to make this

It’s GAZPACHO season! Can’t wait to make this for dinner soon🍅#loveandfoodforeva
.
Recipe link in my bio + deets below!
.
INGREDIENTS
🌿5 vine ripened tomatoes
🌿½ English cucumber, peeled/chopped
🌿1 red bell pepper, chopped
🌿1 small sweet onion, chopped
🌿1 jalapeño pepper, seeded/diced (optional if you don't like spice)
🌿2 garlic cloves, minced
🌿1 teaspoon kosher salt
🌿¼ teaspoon ground black pepper
🌿½ teaspoon ground cumin
🌿¼ teaspoon dried oregano
🌿1 pinch cayenne pepper
🌿1 pint cherry tomatoes
🌿1/4 cup extra virgin olive oil
🌿1 lime, juiced
🌿1 Tablespoon red wine vinegar
🌿1 teaspoon Worcestershire sauce
.
INSTRUCTIONS
1. Fill a medium pot with enough water to cover the vine ripened tomatoes, but don’t put tomatoes in the pot yet. Set water over medium high heat until boiling.
2. While waiting for the water to boil, using a sharp knife, score the bottom of each tomato with an X. Once water is boiling, carefully put the tomatoes in the pot for 2 minutes.
3. Prepare an ice bath. Once the 2 min are up immediately remove the tomatoes and put into ice bath.
4. Starting where you marked an X on the tomatoes, peel pack the skins using your hands or a sharp knife. Cut tomatoes in half and scrape out the seeds (throw away). Roughly dice.
5. Into a large bowl add all the chopped/diced vegetables: vine ripened tomatoes, cucumber, red bell pepper, sweet onion, jalapeno, garlic. Also add the salt, pepper, cumin, oregano, cayenne pepper, and black pepper.
6. Put the cherry tomatoes, olive oil, lime juice, red wine vinegar, & Worcestershire sauce into a blender. Cover and puree until smooth. Pour the pureed mixture through a strainer into the large bowl of chopped vegetables. Using the back of a wooden spoon push the tomato puree through the strainer to get all the juice out. Discard remains.
7. Pour all the contents of the large bowl back into the blender. Purée for about 10-15 seconds. Return mixture to the large bowl and cover with plastic wrap.
8. Chill for at least 2 hours to overnight. Serve with fresh cilantro or parsley, a splash of olive oil, and crusty baguette!

With temperatures finally heating up I’ve got ic

With temperatures finally heating up I’ve got iced coffee on the brain! My EASY VIETNAMESE ICED COFFEE is a fun way to switch things up at home! Cheers! #loveandfoodforeva
.
Recipe link in my bio + deets below!
.
INGREDIENTS
🌿8 Tablespoons Café Du Monde Coffee and Chicory
🌿4 cups water
🌿8 Tablespoons sweetened condensed milk
🌿ice cubes
INSTRUCTIONS
1. Add coffee granules to a coffee maker, along with the water. Brew.
2. Add 2 Tablespoons of sweetened condensed milk to each glass, then add 1 cup of brewed coffee on top of the milk.
3. Fill to the top with ice cubes. Stir to combine the milk and coffee with a long spoon/straw.

Taking a moment to celebrate this good boy right h

Taking a moment to celebrate this good boy right here! He’s 14 today, and if you know Rocky, you know he’s just THE best. Cheers to you, our miracle pup! 🎉🤍🎉#rockyrushe #birthdayboy

Follow on Instagram

loveandfoodforeva

Happy 3rd birthday to my sweet little man! I’ll

Happy 3rd birthday to my sweet little man! I’ll always be your biggest fan! #thisis3 #birthdayboy

Can I get a slow clap 👏🏼 for my CAULIFLOWER

Can I get a slow clap 👏🏼 for my CAULIFLOWER FRIED RICE?! It’s so full of flavor you won’t even notice there are no carbs, I promise! #loveandfoodforeva
.
Link to recipe in my bio + details below :)
.
INGREDIENTS
🌿1 pound Riced Cauliflower (see note below)
🌿2 Tablespoons sesame oil
🌿½ sweet onion, diced
🌿2 garlic cloves, minced
🌿½ teaspoon ground ginger
🌿2 beaten eggs
🌿2 tablespoons low sodium soy sauce
🌿2 tablespoons oyster sauce
🌿1 teaspoon Sriracha (add more for more spice)
🌿1 cup frozen vegetable mix: corn, peas, carrots, green beans (defrosted and drained of excess water)
🌿6 oz uncured bacon, chopped & fried

INSTRUCTIONS
1. Cook the bacon to your desired crispiness. Put on paper towel-lined plate and set aside.
2. Heat a wok over medium high heat. Add sesame oil. Then add garlic, onions, and ground ginger. Stir to cook until fragrant, about 2 minutes.
3. Add riced cauliflower, stirring occasionally for 2-3 minutes. Add defrosted vegetables and stir occasionally for another minute.
4. Make a well in the middle of the wok and add the beaten eggs. Stir the eggs in the middle of the well for a few seconds then toss all the veggies with the eggs and stir occasionally until they’re cooked (about 2 minutes).
5. Add soy sauce, oyster sauce, and sriracha to veggies. Stir to combine. Turn off the heat. Add the cooked bacon and stir to combine. Top w/sesame seeds and green onions (optional).

This is my take on a PB&J OATMEAL BOWL, and man wa

This is my take on a PB&J OATMEAL BOWL, and man was it good!! This ones going into the rotation for sure. Sending love and light to you all 💫 #loveandfoodforeva
.
INGREDIENTS:
🌿1/2 cup rolled oats
🌿1/2 cup water
🌿1/2 cup oat milk
🌿pinch of kosher salt

Mix everything above in a deep bowl and microwave for 2-2.5 minutes. Mix in 1 Tablespoon brown sugar, then add toppings:

🌿melted peanut butter
🌿strawberries
🌿cocoa nibs
🌿bananas

It’s SUMMER QUINOQ SALAD season 😎 You need th

It’s SUMMER QUINOQ SALAD season 😎 You need this in your life, trust me! This recipe barely counts as cooking, just chop and mix! #loveandfoodforeva
.
Link to full recipe in my bio + details below!
.
INGREDIENTS:
🌿1 cup quinoa, uncooked
🌿1/2 cup frozen sweet corn
🌿1/4 cup red onion, small dice
🌿3/4 cup garbanzo beans, from a can - rinsed & drained
🌿12 cherry tomatoes, cut in half
🌿2 small avocados, diced
🌿1/4 cup cilantro, roughly chopped

DRESSING:
🌿2 Tablespoons fresh lime juice (1-2 limes)
🌿1 Tablespoon agave
🌿3 Tablespoons extra virgin olive oil
🌿1 teaspoon cumin
🌿1/2 teaspoon kosher salt
🌿1/4 teaspoon black pepper
🌿Dash of cayenne (optional)

INSTRUCTIONS:
1. Cook quinoa according to package directions.
2. Meanwhile, wash, cut, and prep all the produce. Then mix the dressing ingredients together in a small bowl - whisk well.
3. When quinoa is done, add it to a large bowl. Stir around for a bit, then let cool for 10 minutes.
4. Once the quinoa is slightly cooled, add all the produce to the quinoa EXCEPT for the avocado (reserve for later). Also add about half of the dressing. Stir everything together until well combined. Give a taste, and add more dressing if you need more flavor. I typically use about 3/4 of the dressing.
5. Once the seasoning is right, add the avocado and fold gently into the quinoa to combine, being careful not to smash the avocado. Serve at room temp or slightly chilled.

Happy fourth from these bathing beauties 🇺🇸

Happy fourth from these bathing beauties 🇺🇸 #july4th

It’s July?!? Took some time for a little self ca

It’s July?!? Took some time for a little self care by making myself a smoothie bowl for brunch today, and it was heaven.... especially bc the baby slept all morning 🙌🏼 #loveandfoodforeva
.
TROPICAL SMOOTHIE BOWL:
🌿1 banana
🌿1 cup frozen pineapple
🌿1 cup frozen mango
🌿1 cup frozen mixed berries
🌿1/2 cup almond milk
🌿juice from half a lemon
🌿toppings: banana stars, granola, hemp hearts, local honey

We are back to daycare part time (woohoo!) so @yum

We are back to daycare part time (woohoo!) so @yumboxlunch lunches are back!! #whatsrowaneating
.
Check out my stories + KIDS MEALS highlight for meal details!!

You ever have a craving for something hit hard?! T

You ever have a craving for something hit hard?! This is that thing for me right now, and should be for you too since it’s super easy to throw together! Try my EASY SALMON KEBABS this weekend while enjoying the beautiful weather ☀️ #loveandfoodforeva
.
Link to recipe in my bio + also below!
.
INGREDIENTS
🌿3 tablespoons olive oil
🌿1½ tablespoons fresh parsley, finely chopped
🌿2 garlic cloves, finely minced
🌿½ teaspoon kosher salt
🌿1/4 teaspoon ground black pepper
🌿1 1/2 pounds wild salmon fillet (skinless), cut into 1-inch cubes
🌿2 bell peppers, cut into pieces roughly the same size of salmon cubes
🌿2 large lemons, 1 sliced into very thin rounds, 1 cut into wedges for serving
🌿8 metal skewers (if using wooden skewers, soak in water for at least 1 hour prior to grilling)

INSTRUCTIONS
1. Heat your grill over medium heat.
2. In a small bowl add the olive oil, parsley, and garlic. Whisk together until well blended. Set aside.
3. Using 2 skewers for each kebab, thread alternating pieces of salmon, bell pepper, and lemon that’s been folded in half. Repeat until you have 4 kebabs.
4. Using a brush or spoon, cover the kebabs on all sides with the oil and seasoning mixture. Then sprinkle the kosher salt and black pepper evenly on both sides.
5. Grill the kebabs, turning 1-2 times, until the salmon is opaque (between 6-8 minutes).
6. Squeeze fresh lemon juice on top of each kebab. Serve immediately.

Introducing Baby Evie🤍 Rowan is the sweetest bi

Introducing Baby Evie🤍 Rowan is the sweetest big brother, and my heart is so full!! #lovefest
.
Everly Rose Rushe
born June 13th at 10:16am
21” long, 8lbs 13 oz

“No one is born hating another person because of

“No one is born hating another person because of the color of his or her skin, background, or religion. People must learn to hate. And if they can learn to hate, they can be taught to love, for love comes more naturally to the human heart than it’s opposite.” - Nelson Mandela

#amplifymelanatedvoices #blackouttuesday #istandwithyou

Follow on Instagram

Copyright © Love & Food ForEva · All Rights Reserved