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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SunButter Gingerbread Granola

SunButter Gingerbread Granola with oats, nuts, and ginger. Sweetened with maple syrup and molasses. Chunky, ginger-y, and perfect for winter! Unpopular opinion: I *love* baking, but sometimes struggle to eat all of my baked goods. M isn’t really a cookie-eater, but he will devour a pan of granola. So, let’s harness the best of both…

Strawberry Hemp Heart Muffins

Strawberry muffins packed with fresh strawberries and hemp heart protein. Naturally sweetened and perfect to meal prep! Happy Father’s Day, friends! I love the challenge of taking old family recipes and making them new with fresh updated ingredients. Altering the original recipe for my mom’s Strawberry Bread to make gluten-free, oil-free, and refined sugar-free muffins…

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Green Coconut Curry with Cauliflower Rice

Plant-based green curry with spring vegetables and cauliflower rice. Perfect for weeknight dinner and it stores well as leftovers for lunch! Is there anything better than a warm bowl of curry? It’s definitely up there on my list of things that make me happy in the colder weather, along with unexpected snow days, steaming mugs…

Chickpea Macaroni Casserole

Cozy and quick chickpea macaroni casserole made with Chickapea Elbows and frozen vegetables baked in a creamy cashew sauce. Ready in an hour! When I was growing up my mom used to make a terrific tuna noodle casserole. It was bubbling with flaky tuna, garden veggies, and noodles in a cheesy sauce. I remember it being…

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My Go-To Kale Salad

Versatile kale salad with a creamy oil-free tahini dressing. Massaged kale, leftover cooked quinoa, and plenty of fresh veggies from the fridge. On our way up to New York last weekend, my sister and I rode a particularly un-fun bus. The driver forbid us from leaving the bus, “This bus doesn’t stop!”, so we stayed…

Paprika Power Bowl with Apple Cider Tahini

Power bowl with paprika roasted veggies paired in a creamy Apple Cider Tahini Dressing. Prepare the ingredients in advance for easy lunches! Big bowls of everything are all I want lately! After I mix everything together with a fork and knife, bits of kale and veg always overflow and my heart aches at the sight of them lying shipwrecked on…

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Cauliflower Mashed Potatoes with Almond Butter “Gravy”

Lightened up mashed potatoes made with a mix of Yukon potatoes, cauliflower, and a creamy almond butter “gravy”. Perfect for a plant-based holiday side! Thanksgiving is in one week, friends! Last night during my virtual family game night, we plotted and planned all of the fun things we’re going to do to celebrate in person…

Peaches ‘N’ Quinoa Salad & Pinot Grigio

Celebrate summer with this easy and light peach salad. Juicy peaches, crunchy pecans, hearty quinoa, and fresh spinach with maple tahini dressing. I don’t get to the farmer’s market enough, guys. I went there this weekend with Dan and Harper on Saturday morning, and it was such a treat! Everything was ridiculously fresh and appealing,…

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Matcha Avocado Chia Pudding

Green pudding with matcha, avocado, and chia seeds lightly sweetened with maple syrup. Perfect for breakfast, snack, or a healthy dessert. I’m not sure exactly how we got to half way through March, but here we are. Marching through March. Some big things happen in March, like my little sister’s birthday, the first day of…

Grain-Free Sweet Potato Breakfast Cookies

Grain-free sweet potato breakfast cookies made with baked sweet potato, almond flour, and SunButter. Perfect for an easy grab and go fall breakfast! Do you ever moments where you completely forget we’re in the middle of a pandemic? Usually the knowledge is acutely present in the forefront of my consciousness, but every now and then…

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