All Food Recipes

Kale Caesar Salad with Avocado Dressing

Vegan caesar salad with crispy chickpea “croutons” and a creamy oil-free avocado tahini dressing. Perfect for meal prep and weekday lunches!

When I first delved into finer dining on dates and amongst friends, I got nervous ordering off of the food menu.

I always ordered a Caesar salad in those instances because it’s easy to pronounce and tasty to eat.

You know exactly what you’re going to get with a Caesar.

Plentiful salad green smothered in creamy white dressing with buttery croutons and flecks of parmesan.

My ordering anxiety is gone now, which is good, because this Kale Caesar Salad with Avocado Dressing isn’t as easy to say, but it’s easier to fall head over heels for.

I recreated this comforting classic in a salad that is plant based and healthy with just a few substitutions.

Okay, maybe everything is a substitution, but when you taste it you’ll agree you wouldn’t have it any other way.

It manages to still have that refreshing creamy “Caesar” feel without any of the dairy, oil, and gluten.

Plus, you get the added benefits of healthy fats and protein where your typical Caesar can sometimes be lacking.

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Peanut Butter & Jelly Protein Pancake Pizza

By Flora & Vino 2 Comments

Giant peanut butter protein pancake that is grain-free and packed with protein. Top with peanut butter and berry compote and slice like pizza!

Pancakes for breakfast might be a staple in your kitchen on weekend mornings.

And maybe pizza on Friday nights, like we did while I was growing up.

And don’t forget about the classic smashed PB&J in your brown bag lunch…

So how’s about we smash all of those together for a fun breakfast that you can enjoy any day of the week?

Ditch the silverware for breakfast tomorrow, because you don’t need any to devour this Peanut Butter & Jelly Protein Pancake Pizza!
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Quinoa Carrot Cake Breakfast Cookies

By Flora & Vino 2 Comments

Quinoa carrot cake cookies perfect for busy weekday mornings. Oil-free, gluten-free, refined sugar-free, and high in protein to keep you fueled for hours.

Imagine cookies for breakfast. Are you with me?

Now imagine carrot cake for breakfast. Yes?

Picture those two spectacular scenes smushed together plus all of the health benefits of eating a bowl of oatmeal and then some.

These Toasted Quinoa Carrot Cake Breakfast Cookies make all of those imaginings a reality next to your cup of coffee.

Fun fact: My first ever birthday cake was a carrot cake.

I remember seeing it in pictures, a yellow cake with the face of Big Bird smiling up at us under frosted yellow feathers.

Maybe just despite this, at an early age, I decided that I didn’t like carrot cake.

I cringed whenever someone selected it for their birthday.

It was too carroty, too nutty, too something.

Too much carrot and not enough cake.

I had a thing about texture in foods as a kid.

I didn’t do orange juice with pulp and I certainly didn’t do nuts in my breakfast cookies.

Apparently my younger self didn’t appreciate the beauty of sneaking vegetables in desserts (and everything).

My how times have changed, because I absolutely love the texture of these cookies.

They’ve got a little bit of everything.

They’re packed with creamy almond butter, nutty flax seed, hearty oatmeal, sweet raisins, crunchy walnuts, shredded carrots, and even a bit of banana and applesauce.

I didn’t want you to miss out on anything first thing in the morning, so I packed in all of the goods.

They’re full of fiber, protein, complex carbs, and healthy fats that will give you tons of energy for the day ahead!

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Peanut Butter & Basil Bliss Balls

By Flora & Vino Leave a Comment

4-ingredient raw energy balls with peanut butter, oats, dates, and fresh basil! Perfect to make ahead for snacking on the go when basil is in season!

Move over jelly, PB has a new lover.

Friends, I’m here to introduce you to my latest flavor obsession.

Have you tried the combination of peanut butter and basil?

If your face is all contorted in disgust, hear me out.

Because my face looked like that once too.

But now I’m chewing on these Peanut Butter & Basil Bliss Balls in pure peanut butter basil bliss.

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Banana Free Smoothie Bowls (4 Ways!)

By Flora & Vino 16 Comments

Easy banana-free smoothie bowl 4-ways with berries, frozen cauliflower, and healthy fats. Perfect to blend up for a lower sugar protein-packed breakfast!

Banana Free Smoothie Bowls (4 Ways!) by Flora & Vino

Spring came early and it brought all the smoothie bowl cravings.

It was close to 70 degrees both days here this weekend. I never realize how much the sun elevates my mood until those first few days of warmth after winter.

You know, those days where sunshine feels like a personal gift and you throw open all the windows and doors and dance around with a dust rag while cleaning because life is good.

And you make a smoothie bowl.

Banana Free Smoothie Bowls– are they really possible?

I’m here to tell you, that yes, yes they are, and they are delicious and nutritious and they come in FOURS.

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4-Ingredient “Superseed” Chocolate Truffles

By Flora & Vino 3 Comments

4-Ingredient “Superseed” Chocolate Truffles made with coconut flour, nut or seed butter, and pure maple syrup. The perfect dessert!

Love is in the air.

And when I say in the air I actually mean in my kitchen.

There’s a mound of freshly made chocolate truffles sitting neatly on a plate just within my reach.

They were a huge hit last weekend when I experimented with them for my dad’s birthday, so I knew I had to make them again for Valentine’s Day.

If life is like a box of chocolates, I really hope it’s like these 4-Ingredient “Superseed” Chocolate Truffles!

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Maple Balsamic Brussels Sprouts & Chickpeas Bake

By Flora & Vino 11 Comments

Easy 1-pan meal with chickpeas, brussels sprouts, and red onion in an easy maple balsamic sauce. Enjoy as sweet side or hearty main meal.

Hi, everyone!

I’m here to share another 1-pan meal with you that is delicious as it is pretty.

It has all of the sweetness and romance you need this Valentine’s Day.

You and your 1-pan.

If you’re not a fan of brussels sprouts, I can promise you that you’ll be one by the end of this recipe.

So go warm a skillet and let’s make Maple Balsamic Brussels Sprouts & Chickpeas Bake.

At an early age my parents pegged me as the “healthy eater” of the family, telling people about how I used to eat plain yogurt as a baby and salads without dressing.

It’s true; there weren’t many things that I didn’t like, and I was always good about finishing my vegetables.

And everyone else’s.

When my parents heated up a bag of Bird’s Eye frozen mixed vegetables with dinner I filled my plate half, leaving my sister and parents fighting for peas and carrots and corn.

So it doesn’t surprise anyone that I’m veg-obsessed now.

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Roasted Beet Macro Bowl

By Flora & Vino 9 Comments

Roasted carrot, beet, and lentil macro bowl paired with a delicious maple lemon tahini dressing. Packed with protein and veggies to keep you fueled.

Roasted Beet Macro Bowl with Lemon Tahini Dressing by Flora & Vino

Last night I deleted the TO DO list that I’ve compiled on my phone since 2011.

By accident.

Yeah, that happened.

I was messing around inside the Reminders app, swiping up and down and mentally grunting and groaning at some of the tasks that have literally been on there for…years.

And…instead of deleting a line item I realized with giddy gratification I’d accomplished, I went and deleted the whole darn list.

Oops.

My first feeling was panic, sheer ‘how am I going to survive and function as a real adult without my to do list’ panic, but before I could even verbalize the terror it quickly changed to something I recognized as relief. Relief!

What?!

I could probably call Apple to try to retrieve the list from cyberspace.

I’m sure all of my “organize the closet” and “call grandma” and “go to target ” are swimming out there in the web somewhere with someone else’s dirty laundry.

Luckily, this Roasted Beet Macro Bowl wasn’t on the list.

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Banana Chia Chocolate Chip Muffins

By Flora & Vino 5 Comments

Banana chia chocolate chip muffins made with oatmeal and chia seeds. Gluten-free, refined sugar-free, and packed with protein.

We go through a lot of bananas a week.

Like a lot.

I’m talking three bunches of bananas at the check out line with zero shame a lot.

Usually I get 1 really green bunch, 1 slightly underripe bunch, and one perfectly ripe bunch for eating right away.

This way the bananas ripen throughout the week and we use them in shakes and stuff as they come into their prime.

I periodically check throughout the week, freezing any super bruised and brown bananas for smoothies and leaving their better looking buddies on the counter.

Sometimes during a particularly hectic week I forget to do a freezing sweep and I’m stuck with a bunch of ugly bananas on Saturday/Sunday.

That’s when I take a hint from the universe that it’s time to make some Banana Chia Chocolate Chip Muffins.

I’ve been talking for a while about recreating a family recipe for Oatmeal Banana Chocolate Chip muffins that my mom used to make when I was a kid.

I even highlight these muffins in my About Me section, they’re that good.

My mom timed it perfectly so they’d emerge from the oven right as my sister and I walked into the door after hopping off the school bus.

I’d sit at the kitchen table, talking about homework and school cliques between mouthfuls of banana goodness with chocolate covered fingertips.

Let’s recreate that scene in adult life, shall we?

Minus the homework, please.

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Green Macro Bowl with Turmeric Tahini

By Flora & Vino 1 Comment

Healthy macro bowl packed with greens! Perfect to reset and fuel with macronutrients topped with an oil-free turmeric tahini dressing.

This bowl is one of those I stumbled upon while cleaning out the fridge on Sundays.

You know, one of those throw everything is a bowl and hope it tastes good kind of deals?

I love the feeling of emptying out Tupperware containers of chopped veggies and quinoa and piling them by the dishwasher to get squeaky clean before Monday.

Assembling my bowls with the stragglers of the week forces me to make some creative combinations I wouldn’t normally put side by side.

And on this particular Sunday, I had handfuls of kale, steamed broccoli, sliced cucumber, and avocado.

I’m sensing a color theme here.

Give me all the GREENS!

So I was devouring it on the way to a winery for our visit.

It was one of those grab and go kind of meal situations where I was shoving bites into my mouth while the car rocked, eating under Dan’s watchful gaze.

He just got a new Jeep and was probably freaking out about the potential of me spilling turmeric tahini coated kale leaves everywhere.

I don’t blame him, because turmeric stains are no joke.

We have old Tupperware that I established as my “turmeric” containers, because the mustard yellow is there to stay.

Between big mouthfuls, I said to him, “This is really good. Like really good. This is amazing.”

It’s meals like this that remind me WHY I’m so passionate about being plant-based.

And that’s when I knew I had to share it with you.

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