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Delicata Squash Quinoa Power Bowl

Power bowl with roasted delicata squash, quinoa, spinach, basil, and toasted pine nuts. Oil-free, gluten-free, and packed with protein and leafy greens!

At yoga teacher training last weekend we wrote our fears (about beginning training) on scraps of paper and burned them standing in a circle in the parking lot.

When it was my turn, I read my fears aloud (public speaking, lack of time, judgement) and then added sheepishly, “One of my other fears is fire, so, uh, could someone else light this for me?”

One of my yoga teachers grabbed my paper, squatting towards the asphalt and lighting my folded fears with ease.

The truth is that all of my fears wouldn’t fit on that scrap piece of paper even if I wrote SUPER small.

They’ve been a little out of control lately adjusting to living, cooking, and working in a new space.

Change. Is. Hard.

For example, I used an electric stovetop my *entire* life, and was more than apprehensive about the gas cooking range in my new townhome.

“You mean I have to cook over an open flame???”

Fear of fire, friends.

Well, and the very real fear of accidentally leaving the gas on, because I can be so haphazard in the kitchen.

This Delicata Pesto Quinoa Power Bowl is the first thing I’ve cooked in my new home and I’m pretty proud of it.

These power bowls are an excellent basic meal to make this fall for an easy protein-packed lunch or dinner.

Feel the fear (and the fire) and do it anyway!

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Apple Chip Nachos with Date Caramel

By Flora & Vino 4 Comments

Apple Chip Nachos with date caramel, dried fruit, dark chocolate, and chopped nuts. Perfect for an elevated snack or dessert.

When you move do you move with perfectly labeled brown boxes or with trash bags stuffed with random odds and ends?

I started out as the former but on the last day, yesterday, I was tossing pots and pans and appliances and silverware into anything I could carry with two hands.

So now I’m in the new townhome and everything is literally everywhere.

I even hired movers to help with the big ticket furniture items, but it’s really the little things that get you, you know?

Anyway, with moving, I have been the hungriest of hungry hungry hippos.

I lunge at snacks the minute the last box is unpacked, ripping apart energy bars and overnight oats and yogurts and all of my pre-packaged favorites.

Not quite ready to jump into learning how to use my new gas-stove and kitchen, I decided to make something easy but upgraded, with all the fall feels.

I’m loving these Apple Chip Nachos with Date Caramel for an easy fall snack plate that you can throw together in under ten minutes!

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Endive Boats with SunButter Sauce

By Flora & Vino 2 Comments

Endive boats stuffed with carrots, celery, and sunflower seeds with a creamy oil-free SunButter sauce. Perfect to serve as a plant-based appetizer!

Happy Labor Day Weekend!

There are lots of ch-ch-ch-changes happening at F&V right now.

I know, I know, at this point it must feel like I’ve been talking about moving for months, but that’s about about all I can think about right now.

The final push is in the next few days, and the next time I write to you I will be 100% settled in my new townhouse!

The other big news is that I *finally* signed up for a 200 hour Yoga Teacher Training.

You can read a little about my decision to sign up here.

I’m excited and more than a little scared about the whole thing; not as much the yoga part but absolutely the teacher part.

Every now and then I look askance at the pile of yoga books I have to read in the next 6 months.

But the truth that this will be the first reach for personal growth I’ve made outside of F&V in a long time, and that in itself feels like something worth chasing.

You know what else is worth chasing?

This new plant-based appetizer recipe that I’m sharing with you today featuring endives.

Grab an endive and let’s sail into the 3-day weekend on these Endive Boats with SunButter Sauce!…

Baked Eggplant Steaks with Beets & Green Beans

By Flora & Vino Leave a Comment

Baked eggplant steaks served with diced beets, sautéed green beans, and fresh tomato. Ideal for a plant-based dinner in!

This past weekend I explored farmer’s markets in my new city and discovered the cutest little spot maybe 10-ish minutes from my new house.

Yippee!

The market was packed with late summer veggies, so I grabbed some of my favorites to build one last ode to summer.

Confession: I *love* farmer’s markets, but I don’t go as often as I could (should!).

I’m the kind of shopper that prefers to get everything in one massive haul that bursts the seams of my reusable bags but saves me multiple trips to different stores for the right ingredients.

There’s something so exhilarating, though, about going somewhere with a limited seasonal selection.

The produce perusing process can inspire some of the best dishes when forced to work with what’s available.

What’s available this week, friends, is Baked Eggplant Steaks with Spiced Chickpeas, Beets, & Green Beans!

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Chocolate Dipped Cashew Cheesecake Bites

By Flora & Vino 10 Comments

Easy raw vegan cheesecake bites with soaked cashews and coconut milk coated in dark chocolate. The perfect naturally sweetened pre-portioned treat.

My life is currently split between two homes, each marked by bulging brown boxes.

I’m still primarily living from the condo, because that’s where the food and bed is, ya know.

But more and more I’m starting to feel out my new townhome.

Last Saturday I sat on the carpeted stairs, eating a raw bar and listening to the air conditioner, trying to imagine my whole life and business expanding within the angular white walls.

Each time a friend comes over to see the new digs it feels a little more like home.

The goal is to have everything out by early next week, and by everything I mean everything, from my favorite recliner down to the last Hu Kitchen gem.

So I’m currently accepting moving assistance for Chocolate Dipped Cashew Cheesecake Bites.

We should probably eat them up now, right, in case they don’t survive the move from current to future fridge?

Yes, yes, we should.

Show me your muscles and I’ll show you a raw vegan no-bake dessert with just 8 ingredients!

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Vegan Zoodle Tostadas

By Flora & Vino 2 Comments

Easy vegan tostadas with zucchini spirals, lettuce, tomato, avocado, and refried pinto beans. Perfect for a different take on taco Tuesday!

I need to work on my sleep schedule.

I’ve never had insomnia, but lately I’ve had serious trouble getting my ZZZs in.

Maybe it’s because I got way too invested in Hulu’s new original series: The Act, or maybe it’s just my mind on overdrive with the move.

Either way, I find myself camped out on my recliner chair thinking about everything and nothing all at once until finally my eyes shut and my mind is forced to follow suit.

Going, going, gone.

The entire month ahead is going to be insane, with two work trips, yoga teacher training, and a move.

Wake me up when September ends?

Well, and for Vegan Zoodle Tostadas.

This staple plant-based Mexican dish is easy to whip up for a quick nutritious meal in less than 30 minutes.

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Cherry Almond Flour Pop-Tarts

By Flora & Vino 11 Comments

Cherry Almond Flour Pop-Tarts made with a crispy almond flour crust and a tart cherry butter filling. Perfect for a fun weekend breakfast!

Do you guys use Facebook?

For years now Instagram has been my main space to post and engage, but lately I’ve been hopping on Facebook, just to see what I’m missing.

Anyway, I logged on this morning and was immediately aware that it was the first day back to school in my county.

Tons of first day photos filled my feed: lots of kids, parents, dogs, backpacks, and celebratory breakfasts.

While I’m not going back to school, I couldn’t think of a better way to do it than with Cherry Almond Flour Pop-Tarts.

These vegan, gluten-free, oil-free, and refined-sugar free pop-tarts are perfect for a nutritious breakfast, snack, or dessert.

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Oatmeal Raisin Pecan Cookies

By Flora & Vino 2 Comments

Healthy oatmeal raisin pecan cookies that are packed with protein, fiber, and healthy fats. Vegan, gluten-free, oil-free, and naturally sweetened.

Does anyone else get Memorial Day and Labor Day mixed up when referencing the holidays, like two bookends, that hug summer from either side?

Well, I do.

But Labor Day is fast approaching, which, to me, symbolizes the unofficial end of summer.

Overnight the pools close, the stores start showing sweaters, and everyone starts craving pumpkin.

This year, it’s also going to be moving weekend for F&V HQ.

I’m starting to think about “back to school” recipes and themes for my eats to share with you and to fuel the next chapter in my life.

And we all know that moving requires LOTS of fuel (read: cookies).

These Oatmeal Raisin Pecan Cookies are perfect to whip up for an easy back-to-school snack no matter what you’re going “back to”.

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Spicy Black Bean Hummus & Banana Chips

By Flora & Vino 2 Comments

Elevate your snacking with this spicy black bean hummus paired with sweet baked banana chips! Perfect for a healthy plant-based snack.

My girlfriends and I have a group text chain we use to keep each other moving, healthy, and inspired during the week.

We chat meal prep, scheduled workouts, water consumption, running goals, and a smattering of wildly appropriate gifs.

If my phone starts buzzing at 6 AM, I know who’s on the other side of the frantic beeps.

A few weeks ago, in said text chain, my girlfriend posed the question, “Best afternoon snack ideas- GO.”

Since food is kind of my job, I felt inclined to go all out.

“Chia pudding, celery and peanut butter, yogurt and granola, raw bar, carrots and hummus…”

I typed a stream of consciousness of safe snacks without pausing.

Then I stopped and looked at my list and thought….my snacking could really use some upgrading.

If you’re not a believer in group text chains, this Spicy Black Bean Hummus & Banana Chips will make you one.

It’s a snack combo that you won’t want to miss, complete with a protein packed black bean dip and no-sugar-added chips!

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Kidney Bean Arugula Salad

By Flora & Vino 2 Comments

Simple and flavorful kidney bean salad packed with arugula, cherry tomatoes, pine nuts, and avocado. Perfect for a quick protein-packed lunch.

TRUTH: Doing any indoor activities outdoors immediately elevates the entire experience.

Ex: yoga, running, wine-tasting, reading…

I remember one day in college my English professor stood up in the middle of class and said without warning, “Let’s have class outdoors today!”

All of us undergrads grabbed our paperback books and notebooks and sat under oak trees discussing Shakespeare’s sonnets.

It was the best class ever.

I’m sitting outside as I write this and it occurred to me that I should probably do this more.

“This” being take advantage of working outdoors if and when I want to.

Early on in solo entrepreneurship, I was absolutely guilt of idealizing the “be your own boss” life.

Working for myself, I assumed it was going to be a spontaneous flow of lunch dates, walks with Harper, and skipping out of the studio early for the early yoga class.

Turns out it’s more of an 80 hours workweek model, and my lunch date tally is still in the single digits.

But then there are moments, working on the deck cradling my laptop between crossed legs, that I feel free-er than I ever have.

Especially with this Kidney Bean Arugula Salad to my left!

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