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.
Healthy Pumpkin Basil Seed Pudding
I have lots of chia seed pudding recipes on this blog, but when I started using basil seeds… I became an immediate fan. They hydrate in about 15 minutes, so you can have basil seed pudding for breakfast TODAY. No need to plan ahead, which I love. They are nutrient dense, packed with fiber, omega-3 fatty acids and important minerals. They have a great texture, keep me full all morning long and today, we are making a nutritious pumpkin basil seed pudding which is going to be my go-to fall breakfast until further notice. Let’s get started… This recipe creates 2 servings with each serving containing 28 grams of protein with just 11 net carbs. Begin by whisking 3 tablespoons of basil seeds, 1/4 cup of pure pumpkin puree and 7-8 drops of monkfruit or a teaspoon of maple syrup into 1 1/2 cups of unsweetened vanilla almond milk. This
Pumpkin Chip Biscotti
If you are not already aware of this, pumpkin and chocolate make a great combination! I know that it isn’t a classical pairing, but they really do compliment each other quite well and these pumpkin chip biscotti really prove this. The recipe is simple and just adds a generous amount of miniature milk chocolate chips to my already fabulous spiced pumpkin biscotti and then dunks their tops with melted semi-sweet chocolate. Chocolate in and chocolate on… and theres no such thing as too much chocolate, so we are good… Let’s get started… Begin by gathering 6 tablespoons of melted butter, 3/4 cup of granulated sugar, 1/2 cup of pumpkin puree, 1 large egg, 2 teaspoons of vanilla extract, 2 teaspoons of pumpkin spice, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of cinnamon, 1/2 teaspoon of salt, 2 1/4 cups of all purpose flour and 2/3 cup of miniature milk
Hummingbird Bars
I love a good hummingbird cake or these hummingbird muffins, so I wanted to import the warm, welcoming flavor if this Jamaican cult classic into something healthy that I can enjoy guilt free for breakfast all week long. Enter – these hummingbird bars. They may not be the most beautiful piece of food on this blog, but they are good. Really good. A bunch of simmered fruit, dried fruit, nuts, oats, coconut and warm spices all come together to create chewy, moist bars that have no processed sugars, but a whole bunch of flavor. Let’s get started… When it comes to the ingredients in these bars, a bunch of them are flexible. This recipe is a great one to use when you have a bunch of stuff to use up in your pantry. To get started, you will need apples, pineapple and some orange juice. While you can absolute swap
Pumpkin Pecan Coffee Cake
Coffee cake can seem a lot more complicated than it actually is. The cake is as straightforward as any other cake and the crumb topping only requires some basic crumbling skills (which is even easier than it sounds), but when you put those two elements together they transform into something very special. Now that covers your standard coffee cake, but today we are baking up a pumpkin pecan coffee cake. This fall inspired version of a classic coffee cake is warmly spiced, tender and much more moist than most traditional coffee cakes are thanks to the pumpkin involved. This cake is absolutely delicious and one of my favorite things to serve along side a mug of coffee from mid September all the way to Christmas. Let’s get it started… Begin by whisking 1 1/4 cup of pumpkin puree with 1/3 cup of brown sugar, 1/2 cup of canola oil, 1/4
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.
