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Love & Food ForEva

Bringing loved ones together just like mom did.

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lasagna

Mom’s Famous Lasagna

October 13, 2015December 20, 2016 - Nikki 6 Comments

I imagine most people have a go-to lasagna recipe, but when I say my mom’s lasagna is famous, I mean it. Like, for real. She made it for every birthday, major holiday, and potluck party. Family and friends alike craved her lasagna. And after she passed away this was the first dish of hers that I tried on myRead more

Posted in Holiday, Pasta, Recipes - Tagged lasagna, main course, pasta, recipes

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.
New recipe!! Pasta is always a good idea, and it’s even better when it’s my ONE POT CREAMY SAUSAGE PASTA! It’s got all the goods: Italian sausage, mushrooms, spinach, and a creamy parmesan sauce yummmm :) Grab the recipe at the link in my profile! #loveandfoodforeva
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…. 🥱
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