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Tofu Scramble Breakfast Burrito

Tofu Scramble Breakfast Burrito made with tofu scramble, fajita veggies, breakfast potatoes, and sautéed kale. Perfect to meal prep!

This has been the year of savory breakfast for me.

I realized that waking up and enjoying a plate of vegetables and protein *always* makes me feel amazing.

So I’m leaning into that with my latest recipe, Tofu Scramble Breakfast Burrito.

If you’ve been around here a while you know that I love a good tofu scram.

Adding it to a breakfast burrito with peppers and onion, sautéed kale, and breakfast potatoes raise it to the next tier of culinary captivation.

I also love these breakfast burritos because M and I typically make them together.

We don’t always eat breakfast together, but when we do, it’s usually something savory.

Because there are a few components to this meal, it just makes sense to heat them up at the same time and enjoy good company.

This past week, I’ve thoroughly enjoyed throwing breakfast burritos together in the kitchen while Flora gets into trouble in the living room.

We take turns monitoring the pup-induced chaos and the burrito assembly until we’re both sitting at the kitchen table with a loaded burrito.

Try these burritos out as a cozy fall breakfast meal that is as customizable as it is delicious.

And, these burritos aren’t *just* for breakfast.

You can also make them for lunch, dinner, or anytime a big burrito will make all of your troubles go away!

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Green Pesto Pasta Casserole

By Flora & Vino Leave a Comment

Green Pesto Pasta Casserole with chickpea noodles, homemade pesto sauce, and green veggies baked to perfection. The best workweek dinner!

As a kid, my favorite colors were pink and purple.

If I ever had a choice between colors of backpacks and pens and school notebooks, pink or purple was my favorite shade.

As a teenager, I begin to. gravitate towards blue because it felt safe, cool, and inconspicuous.

As a twenties something, I loved teal and coral.

The pairing together made my heart happy and I made it the theme of my outfits and my wedding colors.

Now that I’m in my 30’s, I am in love with the color green.

From the sage of my yoga mat to the mint of my planner to the evergreen of my favorite cozy sweatshirt.

Sometimes when my cell phone case and Kindle cover color and blouse are all matching it feels like a problem, but, hey, I like what I like!

Which is why I *love* the dozens of plants scattered around the perimeter of our main level.

The color green transforms the space from empty and generic and stale to something alive: a living room.

I always look for green on my plates, too.

(Sometimes, I even heat up some steamed broccoli to serve with a monotone takeout meal for a little color…

Which I do realize defeats the purpose and gift of takeout, haha.)

Which is why I loved the idea of this Green Pesto Pasta Casserole from first glance.

It’s made in a casserole dish with chickpea noodles, homemade pesto sauce, and green veggies baked to perfection.

This is the best workweek dinner for colder weather no matter what your favorite color is!

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Portobello Mushroom Schnitzel

By Flora & Vino 1 Comment

Portobello Mushrooms Schnitzel made with breaded and air-fried portobello mushroom “steaks” served with a side of sauerkraut.

The first time that I visited Germany with M, we sat around the kitchen table as I met his family after a long flight.

Practically swaying from exhaustion, jet lag, and nerves, I took in the house and surroundings with dazed wonder.

M’s mom asked something to him in German, gesturing towards me.

He then turned to me and asked if there were any German dishes I was curious in seeing recreated during my stay.

“Hmm, maybe Schnitzel,” I said, knowing it was standard German cuisine and also knowing that *nothing* about it was vegan.

M’s mom laughed with a knowing smile, saying in German that we could definitely make that happen.

I did see plenty of Schnitzel during our trip, along with a lot of other standard German fare, either made by M’s mom or dining with friends.

Alas, the main meal in Germany consistently thumbed its nose at me.

While many of the sides are cabbage and potato based, lending themselves to vegan options, the main dishes are very decidedly meaty.

Typically I make my own protein and enjoy sides with the family, so I get to enjoy part of the meal M’s mom worked so hard to create.

This is the time of year that reminds me of my first trip to Germany, Oktoberfest, and hearty meals at home.

So I decided to make a version of Schnitzel that I would love on my plate as the star of the show.

This Portobello Mushroom Schnitzel is battered and breaded in breadcrumbs and air-fried to crispy perfection.

I love it served with a side of french fries and sauerkraut for a hearty plant-based meal in!

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SunButter & Jelly Energy Bites

By Flora & Vino 2 Comments

SunButter & Jelly Energy Bites made with oats, Medjool dates, No-Sugar-Added SunButter, and your favorite jam. The perfect snack!

It’s that time of year where healthy snacks are invaluable, am I right?

Seriously, what I wouldn’t pay for a healthy homemade snack when I’m running from dog mom-ing to teaching yoga to shooting recipes.

It’s the weeks where I don’t meal prep snacks where I stare at the open fridge between meals asking myself, “What do I even eat?!”

Usually after this question I end up opening my chocolate drawer and grabbing a block of chocolate and calling it a day.

And while chocolate is delicious and I eat it daily, I think we can all agree that it’s not super sustaining.

Hello, sugar crash at 11 AM.

Then I found these prepackaged peanut butter and jelly bites at the grocery store a few weeks back and I enjoyed them!

The snack concept is that jelly is in the center and the doughy ball surrounding it is made of peanut butter.

They were nice plop in my mouth after finishing up weighted dumbbell sets, or while running from Flora’s puppy teeth (ouch!).

However, I didn’t want to continue to pay for the packaging, so I decided to make my own at home.

They’re easy to make and store well in the refrigerator for an energizing lift.

These SunButter & Jelly Energy Bites are made with oats, Medjool dates, No-Sugar-Added SunButter, and your favorite jam.

They’re the perfect bite-sized snack packed with plant-based protein and complex carbs to fuel your goals and dreams.

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Vegan Walnut Coffee Cake

By Flora & Vino Leave a Comment

Vegan Walnut Coffee Cake made with oat and almond flour with Artisana Organics Raw Walnut Butter and a creamy coffee frosting.

When people ask how things are going, I *try* not to default to “Good, but busy”; as my standard response.

It feels true, but I’d like to get a little more creative.

Because busy has a connotation of the mundane, the dragging, the blah.

And truthfully, my “busy-ness” is completely comprised of things of my own doing and choosing.

I’m spending a lot of time in the kitchen creating fall recipes for YOU, friend! A job that doesn’t always feel like work and definitely never tastes like it.

When I’m not in the kitchen for work (read: you!) , I’m in the kitchen for us (read: me!) meal prepping so the fridge isn’t *only* full of the treats I’m testing.

My days are also peppered with puppy training, articulating “Touch!”, “Let’s Go!”, and “Down!”, with an encouraging lilt and a bag full of homemade dog treats.

Then I have the hours devoted to sequencing my next Saturday yoga class; noting the shapes, the breath, and the themes.

I always squeeze in non-negotiable movement into my days, whether it’s yoga, climbing, running, or just a long neighborhood walk.

All in all, these are problems that past Lauren would have *loved* to have had.

Yes, my days are exhausting and full, but I’m usually smiling at the end of them.

So, friend, if you ask me how I’m doing, I’m going to smile and shove a piece of Vegan Walnut Coffee Cake in my face.

How’s that for a response?

This Vegan Walnut Coffee Cake made with oat and almond flour with Artisana Organics Raw Walnut Butter and a creamy coffee frosting.

You’re going to want to enjoy a slice later with a mug of something warm.

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Pumpkin Stovetop Oatmeal

By Flora & Vino Leave a Comment

Pumpkin Stovetop Oatmeal made on the stovetop in 10 minutes and served with nuts and dried fruit for a fun and fast fall breakfast.

After Labor Day, bam, it’s time to eat all things pumpkin.

This is one social expectation that I am perfectly happy to fulfill, friends.

For the past few weekends, M and I have been packing up Flora in the car to take her on a Sunday coffee run.

We’ve been doing a lot of car trips and outings with her in general to “socialize” her to people, places, and things in the outside world!

Last weekend, she had her first *pup cup*, which she lapped up great enthusiasm and a newfound interest in our coffee cups.

M tried his first pumpkin spice latte, and I grinned just *smelling* it because it reminds me of being a teenager.

Many afternoons I walked to Starbucks (about a 40 minute walk if memory serves?), grab a warm drink (read: caffeine), then walk all the way home again.

It felt like a little delicious slice of freedom that I could do before having a driver’s license and a car.

Another pumpkin highlight to my very adult week was making Pumpkin Stovetop Oatmeal for a quick and hearty workweek breakfast.

Lately in the mornings it was actually chilly outside when I asked Flora to “Go Potty!” around 6 AM.

This Pumpkin Stovetop Oatmeal is made on the stovetop in 10 minutes and served with nuts and dried fruit for a fun and fast fall breakfast.

It’s not fall quite yet, but it will be soon!

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Vegan Chocolate Pumpkin Bread

By Flora & Vino Leave a Comment

Vegan Chocolate Pumpkin Bread made gluten-free with almond flour and oats. Super moist and chocolate-y with pumpkin puree and dark chocolate!

Don’t mind me while I ease into stew, casseroles, and baked goods.

This week we had Flora in the kitchen while I opened the oven and slammed the fridge and rattled pots and pans.

If there’s one thing you can count on me for, it’s to make a *lot* of noise while I’m baking.

Luckily, Flora seemed more curious about what everything was than scared by the clatter.

(Unfortunately, this recipe is not pup safe, but you can bet more homemade dog treats are coming!)

My first bread of the season turned out to be a wild success, and M and I have enjoyed slices all week long for breakfast and snacking.

It’s not chocolate, it’s not pumpkin, it’s Vegan Chocolate Pumpkin Bread.

And if that wasn’t enough to entice you, I added dark chocolate chunks to really seal the flavor profile into something irresistible.

I *love* baking with pumpkin because it makes your baked goods moist and rich without a ton of oil.

In fact, this bread is baked with no-added-oils and instead relies on healthy fats from nut butter and almond flour.

This Vegan Chocolate Pumpkin Bread is also made gluten-free with almond flour and oats!

It’s super moist and chocolate-y with pumpkin puree and dark chocolate for a healthy snack, breakfast, or dessert.

I love it sliced straight from the fridge as a mid-morning snack topped with peanut butter.

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Vegan & Gluten-Free Chocolate Chip Muffins

By Flora & Vino Leave a Comment

Vegan and gluten-free chocolate chip muffins with superfine almond flour, oat flour, and vegan chocolate chips. Perfect for a sweet snack!

I first made these Vegan & Gluten-Free Chocolate Chip Muffins the day before we went to pick up Flora.

Luckily, I had the foresight to do some hefty meal prep because we brought the new pup home.

These muffins were a recipe founded on a craving in the midst of packing pee pads and toys and two sizes of crates (we weren’t sure which would fit!).

I had no idea how the muffins turned out as I threw them in the car for a healthy snack along with our Tupperware lunch and multiple Nalgene water bottles.

Our Aussie pup was a long 4 hour car ride away, but it was worth every mile.

About an hour before we scooped her up, I unwrapped a muffin from it’s liner and sunk my teeth in.

There weren’t a lot of things at this particular moment that could excite me more than the prospect of meeting my new doggie, but these muffins came close.

They’re fluffy, moist, and dotted with the perfect amount of dark chocolate.

“Oh my god. These are SO good!” I turned towards M in the driver seat, excitedly waving my muffin missing a big bite.

(M agreed later in the week that the muffins were indeed, delicious!)

It was a pleasant surprise and pick-me-up right before the biggest surprise of the year:

Meeting our Australian Shepherd girlie named Flora, who melted our heart at first glance, lick, and sometimes even now, affectionate nip.

I’m so excited to share these Vegan & Gluten-Free Chocolate Chip Muffins with you this fall!

They’re the perfect sweet snack to fuel you for back-to-school adventures, whether that is with or without four legged fur babies.

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Black Bean Taco Salad

By Flora & Vino Leave a Comment

Black Bean Taco Salad for one made with romaine lettuce, black beans, avocado, and raw veggies with a creamy garlic cashew dressing.

I’m not sure when it happened, but I am suddenly a fantasy (romantacy???) reader.

It all started when my bookclub selected ACOTAR for our April read and, like so many of you and the entirety of BookTok, I became obsessed.

The series quickly became my summer staple, and I devoured all 5 books in the series with a voracity that I haven’t felt since my Harry Potter days.

Since then, I moved on to the world of Fourth Wing, where I’m about half way done with Iron Flame (Book 2).

After realizing that Book 3 won’t be out for a while, I did my research and have another fantasy series lined up next, per your suggestions from Instagram.

When I asked what to read next, 100% of you said The Serpent & The Wing of Night.

I didn’t even question it; I downloaded the series on my Kindle immediately.

So, yeah…I like fantasy.

Who knew?

M, apparently, who is sitting smugly beside me while reading, saying, “I told you so!”

He’s always been a self proclaimed fantasy lover, while I’ve always been a self proclaimed fiction and non-fiction lover.

I always felt like if the story line wasn’t based in reality, it was hard for me to connect with the characters.

It was hard for me to IMAGINE.

But lately, all I want to do is pick up my Kindle and dive into a world of my mind’s creation, one that serves as a welcome escape.

Something else I’ve been escaping into lately is this Black Bean Taco Salad.

It’s so easy to meal prep for the week ahead made with romaine lettuce, black beans, avocado, and raw veggies with a creamy garlic cashew dressing.

This means you have more time for reading on the couch with your fantasy friends!

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Vegan Zucchini Bread

By Flora & Vino Leave a Comment

Vegan zucchini bread made in 1-bowl with almond flour, oats, and grated zucchini. It’s the perfect late summer breakfast, snack, or dessert!

Friends, it’s crazy how fast a puppy grows.

It’s been just two weeks being dog mom to Flora, and already we can see her facial features changing, shifting, becoming.

Last night M looked at me and said mournfully, “Where did our puppy go?!”

It’s true, she is getting bigger and bigger every day, and it’s honestly getting a little difficult (for me) to carry her with one arm!

We’re loving every second of the chaos of being a new dog parent.

Luckily, she doesn’t seem to be bothered by my constant running around the kitchen or scared by my constant banging of pots and pans.

That’s good, because with my job and passion, I make a lot of food and make a lot of noise while doing it!

So far, the only “human food” we’ve given her is good ol’ peanut butter, which she laps out of her kong with alarming accuracy and speed.

Her current favorite *high value* treat are some peanut butter oat training bites that are GOLD currency in our house.

Whenever we need to get her to do something and do it fast, a peanut butter treat is the difference between the zoomies and obedience.

I’m sure Flora would love it if she could get her teeth on some of the smells coming from the kitchen, lately.

Like this Vegan Zucchini Bread that I’ve been making on repeat to use up summer zucchini!

This vegan zucchini bread is made in 1-bowl with almond flour, oats, and grated zucchini.

It’s the perfect later summer breakfast, snack, or dessert for my human friends!

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