All Food Recipes

Summer Harvest Millet Bowl

Summer Harvest Millet Bowl with cucumber, corn, peaches, avocado with a light vinaigrette. Perfect for a summer salad!

Summer Harvest Millet Bowl served in bowl with peaches, avocado, arugula, and pumpkin seeds on side with white and blue striped towel and two forks

A few weeks ago while M and I were hiking, I literally ran into a tree.

I guess it’s *starting* to feel funny now, but at the time I was anything but smiles.

Let me explain a little so you can decide for yourself just how clumsy I am or am not.

We were hiking a local path that AllTrails said would take approximately 2 hours and 9 mins to complete.

About half hour in, we decided that AllTrails had most definitely lied, and this trail was going to take *way* longer than said 2 hours and 9 mins to complete.

It was then that I made my first mistake: speed hiking.

We started to pick up the pace, you know, working on our cardio, hiking briskly with what I *thought* was agility…

(*snort*).The path was shaded, but I kept my baseball cap and sunglasses on because the sun peaked out at the clearings.

If you didn’t already guess, this was my second mistake.

And my third mistake, friends, was falling into a lazy pattern of watching M’s footsteps and placing my own feet there, not bothering to glance up very often.

This was all good and fine until I speed-hiked without abandon into a massive tree branch arching across the pathway right at eye level.

Rude.

The tree was in a blindspot of my baseball cap, and I hadn’t thought to look up before placing my feet where M’s had just been seconds before.

I was shocked when I felt the density of that branch collide with the skin and bones above my eyebrows.

It didn’t move, but I most certainly did, bouncing backwards and leaping up with a scream, removing my cap and gushing to M about a possible concussion.

Somehow we managed to finish the rest of the 6 miles of hiking and on to urgent care, where the doctor confirmed that I “passed all the tests”.

If I did have a concussion, it was super mild, but I learned an important lesson that day.

It’s a lesson I keep relearning over and over and over again; and that lesson is to SLOW THE EF DOWN.

No one needs to speed hike on a Saturday, no one needs to set an AllTrails record, but you DO need to make my latest recipe.

Take your time in enjoying this Summer Harvest Millet Bowl, because it’s worth a moment of mindfulness.

This Summer Harvest Millet Bowl is made with cucumber, corn, peaches, avocado with a light vinaigrette.

Perfect for a summer salad, when the livin’s easy (and concussion free!).

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SunButter & Jelly Quesadilla

By Flora & Vino Leave a Comment

SunButter & Jelly Quesadilla made on the stovetop with grain-free tortillas for a portable on-the-go snack for outdoor adventures.

Summer is for adventuring.

I live for the weekends we pack up and go camping, the Fridays I take off early to climb outdoors, and the day hikes with friends that are always longer than anticipated.

Being a planner, I always like to have my gear laid out, my clothing choices fully supported by the weather, and my food options readily available.

The next big adventure we have coming up is a week long tour of Yellowstone and Grand Teton National Parks!

If you’ve done your share of hiking, camping, and adventuring, you know that the food can be, well, underwhelming.

It’s hard to find something that’s lightweight, portable, doesn’t require immediate refrigeration, and is delicious (that isn’t already a prepackaged bar or bite)!

Back in the day I used to survive on protein bars, trail mix, and veggie slices and then devoured a massive meal afterwards.

And while there’s nothing wrong with the snack-y approach, I found something hugely delicious and satisfying that also happens to be gluten-free and vegan.

Enter the SunButter & Jelly Quesadilla, a now staple in my outdoor adventuring meal plan.

So much so, that all of my friends ask me about it expectantly at the summit, laughing as I pull out my thin and concise aluminum wrapped lunch.

You just need three ingredients to make this SunButter & Jelly Quesadilla and it’s bound to be your new favorite hiking meal.

No more sad smashed sandwiches, soggy bagels, or lukewarm protein shakes!

This is the protein-packed portable meal you can slip into your hiking pack and enjoy hours later on the trail, rock, or campsite.

You can rest assured I’ll be making one daily while I’m in Wyoming!

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Vegan Elote Corn Salad

By Flora & Vino Leave a Comment

Vegan Elote Corn Salad made easily with frozen corn and a creamy vegan dressing. This summer salad is perfect served warm or chilled!

Do you remember the viral video from last year with the little boy explaining his love of corn…

“It’s corn!”

Well, that basically sums up this post in a nutshell (er, corn husk?).

Today, we’re using an underestimated frozen good in the F&V kitchen…frozen corn!

I almost always have a bag in my freezer, and today we’re giving it some love to make a craveable summer salad to share.

This Vegan Elote Corn Salad is made easily with frozen corn and a creamy vegan dressing.

The best part is that this summer salad is perfect served warm or chilled!

It’s perfect for a plant-based option for outdoor gatherings, backyard barbecues, and cool cookouts.

Grab a few ears (of corn) and let’s do this!

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Chocolate Banana Blender Pancakes

By Flora & Vino Leave a Comment

Chocolate Banana Blender Pancakes with oats, cacao, and banana blended into fluffy pancakes. Perfect for weekend breakfast or meal prep!

This past weekend we built a 36″ dog crate in our living room.

We’ve slowly been gathering things for a future puppy!

A lot of you have been asking for details, and the truth is there are still a lot of questions!

We know we want to do a rescue, but don’t currently have a dog picked out.

I’m partial to Australian Shepherds, but am open to a dog of similar size/temperament.

So, it’s a lot of TBD, but by planning in advance, we can be ready to scoop up the right pup at the right time.

I might be a little more excited than M about all of the dog gear, but I think when the time comes he’s going to be the most attentive dog-dad.

With everything from leash, collar, dog bowl, and squeaky toy, I feel a little closer to manifesting the ball of the fluff that I’ve been waiting for.

I’ve had a lot of time to consider why I want a dog so badly, so immediately.

It seems like a tangible step forward towards the life I want to wake up to.

Sure, a puppy won’t fix all of my problems, answer all of my questions about the future, or remove worry for my day to day.

But it will be so loved and that in itself is worth the journey, right?

These Chocolate Banana Blender Pancakes were also loved at F&V this past week.

They’re made with oats, cacao, and banana blended into fluffy pancakes loaded with chocolate chips.

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20 Vegan Berry Recipes

By Flora & Vino Leave a Comment

20 of my favorite berry recipes that will get you excited for summer! Berries are amazing for breakfast but also in baked goods and dessert!

This post is all about berries!

While I try to eat seasonally, I have to be honest, I am guilty of buying pints of berries in the middle of January.

And then also guilty of proceeding complain to M about how sour and tart they are.

Well, luckily, berries are in season right now (mid-May), and I’m loving how ripe and juicy they are.

Each week I like to alternate between raspberries, blueberries, blackberries, and strawberries.

Usually I throw them in as a topping for an easy breakfast, but friends, I also have recipes with them.

In case you’re berry obsessed as well, I thought I’d share some of my favorite ways to use berries in breakfasts, baked goods, and desserts.

My criteria for this round up was that the recipes must use fresh berries, and must incorporate the berry INTO the recipe and not simply be a topper.

Clearly, I needed to narrow it down because I have so many berry-licious recipes on F&V already!

Bookmark this 20 Vegan Berry Recipes post to make whenever you feel like getting creative with berries.

It’s the perfect page to visit after you’ve been berry picking or gifted a ton of berries and need some inspiration for how to make them disappear!

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Lemon Almond Flour Macaroons

By Flora & Vino Leave a Comment

Lemon Almond Flour Macaroons made with shredded coconut and super fine almond flour ready in under an hour for a spring dessert.

Friends, I miss having a dog.

Lately in the evenings I’ve taken to scrolling through local rescues and looking at the furry faces.

It’s hard to believe that it’s been four years since I was last a pet owner!

I wanted you to hear it from me, first, that we’re casually looking for a four legged friend to join the family.

We have a few requirements, yes, but mostly I just want something fluffy to give my heart to.

In the past, I’ve used local breeders to get my pups, but this time M and I would love to do a rescue dog.

So, we’re in the very preliminary research phases of learning all we can about puppy adoption and how a new pup might complement our life.

I’m educating myself on the adoption process and looking into how to dog-proof our space.

Most importantly, how to keep a new dog baby away from my plant babies, and visa versa!

I’m excited and so tentatively hopeful that this could be the year I could become a dog mom again.

These Lemon Almond Flour Macaroons smell (and taste) like a fresh start, too.

They’re made with shredded coconut and super fine almond flour and ready in under an hour for a spring dessert.

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Vegan Strawberry Rhubarb Crumble

By Flora & Vino Leave a Comment

Vegan Strawberry Rhubarb Crumble with an oat and almond butter crumble topping sweetened with maple syrup. Serve with vegan ice cream!

Growing up, my mom made a *mean* rhubarb pie.

The recipe was first my grandma’s, who passed it down to my mom, who made it hers.

She made it delightfully tart and sweet by reducing the sugar by 1/2 of the original recipe, with a light buttery crust.

I love cutting into it warm and watching the sweet pink filling ooze out the sides, only to be scooped up by my spoon.

We didn’t have to eat it very often, because fresh rhubarb isn’t something that we found very often at the store.

So it was indeed a real treat whenever mom found the ingredients to make it.

I’m channeling that pie in today’s rhubarb recipe.

I asked my mom recently for the full recipe to adapt, and she commented that lately she’s been turning the pie into a crumble.

Perfect, I thought, because I can make a *mean* vegan crumble.

This Vegan Strawberry Rhubarb Crumble is made with an oat and almond butter crumble topping sweetened with maple syrup.

Serve it with vegan ice cream for dessert or plant-based yogurt for breakfast!

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Superfood Pitaya Bowl

By Flora & Vino Leave a Comment

Superfood Pitaya Bowl with frozen dragonfruit, berries, banana, and Navitas Organics Superfood + Sea Veggie Blend for an energizing breakfast!

This past weekend M and I saw our first hummingbird on the deck.

We’ve been noticing a lot of bird traffic on the deck lately, which we fondly refer to as “fake hummers”.

You know, the aerial movement, flutter of wings, and flash of color that catches your eye but ends up being a sparrow, crow, or pigeon.

We’d taken to sitting on the couch, sipping wine and talking about upcoming travel plans while sporadically glancing at the deck.

We’re on hummingbird watch.

It was during one of these sessions that I saw something.

I clutched M’s arm slowly but firmly so as not to scare her, while I whispered excitedly, “Hummer, hummer, there’s a hummer!”

And there she was.

The lady hummingbird that perched on our new feeder to suck up nectar was so much smaller than I remember from last year!

With those fast wings and small green body, they’re visually striking and yet easy to miss.

After our first sighting, M immediately cleaned the feeders and changed the sugar water supply, because our hummingbirds deserve the freshest.

And so do you, friends.

Which is why I’m sharing this Superfood Pitaya Bowl with you today.

It’s made in a blender with frozen dragonfruit, berries, banana, and Navitas Organics Superfood + Sea Veggie Blend for an energizing breakfast!

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Smashed Cucumber & Black Soybean Salad

By Flora & Vino Leave a Comment

Smashed Cucumber & Black Soybean Salad with raw vegetables in sesame sauce served over grains with avocado. Perfect for light lunch or dinner!

Lately I’ve been feeling good in my skin, strong in my body, and confident in my presence.

Maybe it’s the warm weather that cocoons our condo by noon, maybe it’s the dumbbells I’m lifting before breakfast, or maybe it’s the shorts and t-shirt uniform.

I really think summer is my season, and every time it rolls around, I wonder if I might be 10% happier if I lived in a place that was habitually 70 degrees and sunny.

Maybe.

But I also want summer to be like the candle I only light on Friday, Saturday, and Sunday evenings; special and significant when it comes and glows.

Because it’s been warmer here, I’ve been enjoying a lot more fresh vegetables in our meals.

This Smashed Cucumber & Black Soybean Salad is bound to make you feel good in your body, your skin, and your soul.

It’s made with raw vegetables and black soybeans in an easy sesame sauce served over grains with avocado.

I think it’s perfect for a light lunch or dinner for warmer weather!

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Vegan Strawberry Brownies

By Flora & Vino Leave a Comment

Vegan Strawberry Brownies with fresh strawberries, and dark chocolate chips. A fun dessert to combine strawberries and chocolate!

Have you ever stopped and actually done those “10 Questions for Your Girlfriend” quizzes that you swipe through on TikTok?

M and I have, because I think they’re fun.

It’s a welcome reprieve from doomscrolling an endless “For You” page of trending sounds and videos and an opportunity to interact in an otherwise antisocial sport.

So, anyway, back to the quizzes.

I mean, who doesn’t want to decide which dog their boyfriend is out of 10 different options or whether they’d choose cookies or brownies for dessert?

These are important questions that demand answers.

It was during a food-themed quiz that M informed me that he would rather eat brownies over cookies.

“WHAT?!” I shrieked, totally flabbergasted.

“Yes, over cookies, I would!” he vehemently argued.

This honestly doesn’t mean a lot coming from my dessert-opposed boyfriend who can eat raw rhubarb and think it’s sweet enough.

Friends, I don’t think I’ve seen M eat a single brownie during our four years of dating.

But, apparently he’s a brownie guy.

So, this brownie recipe is dedicated to the boy I live with who hasn’t touched this pan since I made them.

That’s OK, because these Vegan Strawberry Brownies are too good to share.

These vegan and gluten-free brownies are made with fresh strawberries and dotted with dark chocolate chips.

They’re essentially a chocolate covered strawberry in brownie form!

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