Flora & Vino -

SunButter S’mores Energy Balls

Skip the campfire and make SunButter S’mores Energy Balls with SunButter, oats, chocolate chips, and vegan marshmallows for summer snacking.

Hi friends!

We’re getting ready for our annual camping trip, and I can’t wait for a few days away to slow down, spend time in nature, and settle into a different pace.

There’s something about sleeping under the trees, cooking outside, and stepping away from the usual routine that always feels like a reset.

It’s also been a little while since I’ve shared a new post here, and I’ll admit that sitting down to write again feels both familiar and a little strange.

Life has been full behind the scenes, and while I’m not quite ready to share every update yet, I’m really happy to be back in this space with you.

I’m also especially happy to be returning with a recipe inspired by one of my favorite summer traditions!

When you’re craving the nostalgic flavors of a gooey campfire s’more but don’t want to light a fire (or turn on the oven), these SunButter S’mores Energy Balls are the perfect solution.

They’re made with wholesome pantry staples like rolled oats, creamy SunButter, gluten-free graham crackers, dairy-free chocolate chips, and vegan mini marshmallows for all the classic s’mores flavor in a convenient no-bake snack.

Whether you’re packing them for road trips, enjoying them after a summer hike, or keeping a batch in the fridge for afternoon pick-me-ups, these little bites are satisfying, kid-friendly, and incredibly easy to make.

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Frozen SunButter Banana Bites

Frozen SunButter Banana Bites made with bananas, creamy SunButter, and dark chocolate. An easy freezer snack that’s vegan and gluten-free.

Lately, I’ve been all about simple snacks that require minimal effort but still feel satisfying and nourishing.

During seasons when cooking feels overwhelming, I find myself reaching for easy freezer treats again and again.

Not to mention a frozen treat is the best way to beat the summer heat.

These Frozen SunButter Banana Bites were born out of one of those moments when I wanted something sweet, comforting, and made with simple ingredients.

They’re made with creamy SunButter, naturally sweet bananas, and a rich dark chocolate coating.

These bite-sized treats are the perfect balance of wholesome and decadent!

They’re naturally vegan, gluten-free, and easy to keep stocked in the freezer for afternoon snacking, healthy desserts, or whenever a chocolate craving strikes.

Best of all, they come together with just a few simple ingredients and minimal prep time.

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SunButter Stuffed French Toast

SunButter Stuffed French Toast made with creamy SunButter and your favorite jam. Top with fresh berries and maple syrup!

Lately, it feels like yoga keeps finding its way back to me in new forms.

I’m now teaching three yoga classes every week, and every time I share my sequence and intention with students I feel full.

I’m also about to lead a workshop in June that combines two of my favorite things…food and asana!

Together we’ll move on the mat and then make a simple seasonal recipe together afterward.

I also recently started strength training with a personal trainer and have been discovering a different kind of empowerment through lifting heavy things.

The first time I squatted 70 pounds I felt unbelievably strong and capable in a way that surprised me.

I just lifted…THAT?!

I think all of this has me craving community and growth lately, which is why it’s feeling bittersweet to near the end of my 300 hr yoga teacher training program.

Even so, I know this isn’t really an ending, it’s just another invitation to keep learning, studying, and finding myself in the right rooms with the right people.

Meanwhile, summer seems to have arrived overnight here in Maryland, and after temperatures nearly hit 100 degrees this week, I’m not sure I’m fully ready for it!

So for now, I’m leaning into slow mornings, cozy brunch, and recipes like this SunButter Stuffed French Toast.

This SunButter Stuffed French is made with creamy SunButter and topped with a bright summer berries for the ultimate spring brunch moment.

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My Go-To Green Smoothie

My Go-To Green Smoothie made with frozen berries, a handful of spinach, and a spoonful of SunButter. Perfect for a quick breakfast or snack! I’m baaaaaaack! Hi friends, I’m finally home and super excited to get back to recipe creation. On the flight home, I kept myself busy making a giant handwritten list (I’m old…

Vegan Chocolate Peanut Butter Pudding

Easy protein-packed red-bean based pudding that you can serve in 10 minutes. Packed with protein, fiber, and antioxidants to fuel your day! Story time. Dan came up home from work while I was photographing pretty pudding cups and before he could even change I dropped my camera, picked up the closest pudding cup, and shoved…

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Vegan Mac ‘N’ Peas Bowls

Vegan cheese-less mac ‘n’ cheese comfort bowl with “cheesy” tahini sauce, gluten-free chickpea pasta, green peas, and roasted tomatoes. In college, I mastered the art of eating seemingly unappealing meals on the go. I stopped at the campus convenience store for Kraft Easy Macs, popped them in the communal microwave, then stirred in a packet of tuna…

Blueberry Protein Overnight Oats

Blueberry protein overnight oats made with Bob’s Red Mill Gluten-Free Organic Old-Fashioned Rolled Oats. Perfect for quick summer meal prep! Last weekend M and I went beachfront camping with two of our friends and their baby on the Nanticoke River in Maryland. Of all the camping trips we’ve done together, I think this one was…

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5 Warm Salads to Make

5 Warm Salads to make when the weather is cold and you’re craving something cozy but fresh. Pair these with protein or grains for a side or main meal! It feels like M and I have been away more than we’ve been home for the month of October. I’m currently writing to you from Lexington,…

Garden Tempeh Macro Bowls with Hemp Heart Ranch

Plant-based macro bowl with crumbled tempeh, seasonal summer vegetables, and an oil-free hemp heart dressing. Perfect for meal prep lunches. Helllllloooooo, friends! It’s good to be home. Even on my most carefully planned vacations I always seem to come home with an insatiable craving for vegetables. Does this happen to you too? Oh, what I…

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Quinoa Stuffed Eggplant

Hearty veggie-centric dish featuring eggplant stuffed with vegetables and quinoa. Enjoy for a special occasion and pair with Cab Sauv! On my recent trip to upstate New York I enjoyed a dinner dish packed with pillowy soft Japanese eggplant. It was all I could do to eat the rest of my meal, because I was…

Pickled Cabbage Quinoa Bowls

Plant-based bowls with pickled cabbage, pea pistachio pesto, toasted quinoa, and herbed tofu. The perfect nourishing bowl for spring lunch. A few years ago Dan and I ate at an eclectic restaurant down the street that was big into pickling. I was beyond excited to eat there, because it was one of those rare places that had several…

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Pumpkin Almond Butter Brownies

Grain-free and oil-free brownies made super fudge-y with almond butter, almond flour, and pumpkin. Bake a pan for a decadent fall dessert! Today I tackled my tax preparation for the year 2020. If you own your own business, you might be familiar with the beast that is tracking and categorizing your annual expenses. Usually I’m…

Vegan Viral Magic Cookies

My take on the Viral Magic Cookies made with just four pantry ingredients in 15 minutes. The perfect grain-free cookie that’s sweet, chewy, and crunchy. M and I are between TV shows right now and are having trouble committing to something new. Usually our show-less evenings encourage us to power up our Kindle and read…

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