Beautiful food is my passion. Whether I am cooking for friends and family or styling food for photo shoots, I love creating beautiful dishes that you know you will love before you even take a bite.
In addition to creating clean, modern and beautiful content for restaurants, businesses and ingredient companies, I also have been collecting my favorite recipes to share with you here on Espresso & Lime.
Whether you are here for the recipes or here to create beautiful content for your business, food has brought us together and this makes me happy.
Food Styling
Product Photography
Food Photography
Recipe Development
Welcome
I'm Fallon, and I specialize in food styling, project photography, food photography and recipe development. We lived on the tiny island of Okinawa, Japan for several years and I found myself cooking in a very small kitchen without an oven, but with easy access to incredibly fresh fruits, vegetables and some of the best seafood in the world. As a girl who used her oven almost every day, my cooking style had to adapt and this was an eye opening, educational experience that taught me so much about food and the many ways that you can accomplish beautiful dishes from around the world.
Basil Seed Pudding
If you have been here for a while, it will be no surprise to you that I love chia seeds. I make chia pudding for breakfast regularly, keep chia jam in my fridge often and love adding them into my baked oats. They are a regular part of my cooking plans and have been for years, but I have recently added a new little seed to my pantry and they are giving chia seeds a run for their money… Basil seeds are similar to chia seeds, but they do have their own unique characteristics… Chia Seeds vs Basil Seeds Consistency – chia seeds take longer to rehydrate and develop a thick, hearty pudding while basil seeds rehydrate much quicker and have a creamier texture Nutrition – chia seeds have more omega-3’s and basil seeds contain more iron and calcium. Both are great sources of fiber Availability – chia seeds are
Sticky Honey Cashew Chicken
There is no such thing as too many easy weeknight dinners in my opinion. The more the merrier I say and this honey cashew chicken has officially been added to my list. It is sticky, delicious and gives all of the Asian take-out vibes in under 30 minutes. What more could we ask for from a quick chicken dinner? Let’s get started… Begin by collecting your ingredients. This meal comes together quickly, so having everything prepped before you get started will help the process go smoothly. Prep the chicken – Combine 2 pounds of boneless skinless chicken (you can use breasts or thighs) cut into bite sized pieces with 2 tablespoons of soy sauce and 2 tablespoons of cornstarch until all of the chicken is coated and then set it aside Prep the sauce – Whisk 1/3 cup of soy sauce, 1/4 cup of honey, 2 tablespoons of rice vinegar, 2 teaspoons
Lemon Blueberry Scones
I know that there are some very strong opinions in this area, but when it comes to scones, I prefer mine a little cakey and a little crumbly. I have some friends that won’t even try a cakey scone sighting the fact that they aren’t authentic, while others complain about how dry a typical scone tends to be. We can’t please everyone, but we can bake scones that will fall right in between both camps and that is exactly what we are doing today… These lemon blueberry scones are packed with bright, cheerful flavors making them a wonderful way to start any day or kick off a weekend brunch. They are simple to bring together and can be baked nestled together in a cast iron skillet giving them tender sides or placed apart on a baking sheet giving them more crisp baked surface area… whichever sounds better to you! If
Chocolate Cashew Fudge Cookies
Cashews are highly nutritious nuts that are a wonderful source of healthy fats, plant protein and minerals, but until this week, I had never added them into cookies… until this week… These chocolate cashew fudge cookies are special. The actual cookie is fudgy, chewy and boldly chocolate and the addition of crisp, buttery cashews makes them virtually irresistible. If you are thinking, “Do I actually need another cookie recipe?”… you do and this is the one. Let’s get started… Begin by whisking 1/2 cup of room temperature salted butter with 1/2 cup of granulated sugar, 1/3 cup of brown sugar, 1 large egg and a teaspoon of pure vanilla extract until creamy. Add a cup of all purpose flour, 1/3 cup of natural unsweetened cocoa powder, 2 teaspoons of espresso powder (this is optional, but highly recommended!!), 1/2 teaspoon of baking soda and 1/2 teaspoon of salt and mix until everything is
I absolutely love my Victoria Cookware cast iron skillets. They are durable, easy to clean, maintain wonderfully even heat and are oven safe.
If you make smoothies, sauces, salsa or soup then you should definitely have a great blender in your kitchen and I love my Ninja.
A kitchen scale makes a huge difference in baked goods and weighing your ingredients can ensure delicious results.
