Breakfast

Cherry Almond Flour Pop-Tarts

Vegan, gluten-free, and oil-free 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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Blueberry Pie Oatmeal (No-Added-Sugar!)

By Flora & Vino Leave a Comment

Simple stovetop oats naturally sweetened with banana. Topped with an easy sugar-free blueberry pie compote. Perfect for workweek breakfast!

Well hello, lovelies, and welcome to August.

I started off the month with an early bird Solid Core class (5:30 AM!!!) and a big bowl of oats that taste like pie.

OK, I make it sound seamless, but the truth is that there was a lot of snooze button-slapping and matcha-slurping that propelled me here.

Wanna join?

OK, if you can’t make it to class, I get it, but you should at least join me for breakfast.

This Blueberry Pie Oatmeal (No-Added-Sugar!) is my current favorite way to eat oats.

It’s completely fruit-sweetened and packed with protein, fiber, and a 2-ingredient blueberry pie compote….

Easy Vegan Peach Pecan Crisp

By Flora & Vino 2 Comments

Vegan peach crisp with a wholesome gluten-free crumble that’s oil-free and naturally sweetened with maple syrup. Perfect for summer breakfast or dessert.

When brainstorming for this recipe, I honestly couldn’t decide between a crumble and a bar.

I think the crumble vote won on Instagram, but you know sometimes I like to go rogue.

A bar takes more structure, and I’m feeling a little haphazard and carefree in the kitchen lately.

We’re still in the process of showing our home, so I’m cutting corners (but not deliciousness) on my recipes where possible to create more flow in my day.

And what’s better than an Easy Vegan Peach Pecan Crisp ready in under an hour and made with just 7 real food ingredients?

You know the drill– in additional to being vegan it’s also oil-free, gluten-free, and refined sugar free.

Now be a peach and grab some pecan butter and let’s do this.

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No-Bake Tropical Protein Bars

By Flora & Vino Leave a Comment

No-bake bars with tropical fruit, cashews, coconut, and sunflower seed butter. Naturally sweetened with orange juice and dried fruit with no added sugar.

What’s your preferred form of expression?

I’m much better at expressing my feelings through writing than speaking.

This won’t surprise you, friend, because you’re reading this on a screen somewhere.

When I was a little girl and needed to get something off of my chest, I wrote it all out on a wide rule sheet of paper and placed it under my parents’ pillows for them to find.

It always felt a little less scary to and chaotic to corral words on a page instead of on the tip of my tongue, you know?

These No-Bake Tropical Protein Bars might get you tongue tied, too, but only because they’re so darn good.

You just need 10-ingredients and lots of tropical fruit to create them!

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Dark Chocolate Chia Pudding

By Flora & Vino 4 Comments

Easy dark chocolate chia pudding sweetened with maple syrup and topped with cacao nibs and fresh mint. Perfect for meal prep snacking.

Do any of you have green thumbs?

What I want: A house filled with green plants like the striking minimalist photos I thumb past on Instagram.

The Reality: To be honest I’m really bad about caring for plants.

The few we do have around the house, a healthy money tree, a snake plant my parents gave me when we moved in, and a large Ivy that Dan trained to wrap around the speakers and windows of his “man cave”, are only alive and well thanks to Dan’s diligence.

Dan is good about watering them, pruning them, and positioning them in the right amount of sunlight

….and I’m good at admiring them and that’s about the extent of it.

So when my friend gifted me some home-grown mint this past weekend at book club brunch, I accepted it with excited determination.

I vowed to use the mint in a recipe, and to keep the darn thing alive.

I did one of those things already…

and it’s called Dark Chocolate Chia Pudding.

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Blueberry Breakfast Bread (Vegan & Gluten-Free)

By Flora & Vino 4 Comments

1-bowl breakfast bread with hearty oats, banana, almond butter, and lots of blueberries. Gluten-free, oil-free, and refined sugar-free.

Longest short week ever, am I right?

This week I went to an outside the studio yoga event that involved meant meeting lots of new yogis.

When was the last time you did something outside of your comfort zone?

Being an adult means you get to make all (or most) of your own decisions, so it’s really easy (for me) to decide to keep things cozy and predictable.

Especially working from home, I find that it even more imperative that I, you know, leave the house every once in while.

It was so fun connecting with like-minded yogis and I was proud of myself for taking a step into the unknown.

So, now the rest of our week and weekend decisions should be easy.

Like…do I want to bake this Blueberry Breakfast Bread now or later?

…always now!

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Oatmeal Tahini Chocolate Chip Scones

By Flora & Vino 11 Comments

Easy oil-free, gluten-free, and refined sugar-free scones with tahini, oatmeal, and chocolate chips. Perfect with a warm beverage in the morning or evening!

To get through tedious homework in elementary school I used positive conditioning in the form of candy.

I opened a bag of bag of plain or peanut M&Ms next to my textbook and wide rule paper.

For every time I finished a math problem, I popped an M&M or two (or three) in my mouth.

On to the next question.

Solve, savor, swallow, repeat.

Kind of what I did while testing these Oatmeal Tahini Chocolate Chip scones, except instead of M&Ms I popped chocolate chunks.

What, did you think I was going to say an entire scone?!

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White Bean Ricotta & Baby Artichoke Toast

By Flora & Vino Leave a Comment

Savory toast with a white-bean and cashew based ricotta spread topped with baby artichokes and fresh dill. Perfect for brunch or a light lunch!

It’s getting harder to work indoors lately.

The pollen is starting to disappear, and with it all of my restraint for staying indoors.

Even though it’s been a while since I was in school, I still feel the anticipation of summer coming, as is all of us were about to take an epic vacation from life.

Today I stood in my studio, camera in hand, gazing out at bright blue skies and wondering if F&V would mind if I took the day off…

The answer is yes, because I have a recipe for you that needs to be shared and needs to be shared today!

It’s been a second since we did a classic Toast Tuesday, so I thought I’d share this White Bean Ricotta & Baby Artichoke Toast with you.

My new favorite savory toast that’s perfect for casual breakfast, lunch, but elegant enough to serve for (Mother’s Day!) brunch!

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Carrot Apple Ginger Kombucha Muffins

By Flora & Vino Leave a Comment

Easy 1-bowl gluten-free and vegan carrot apple muffins with a secret ingredient. Add a splash of ginger kombucha for probiotics and flavor!

Where are my “booch” lovers?

Every time Dan asks if he can drink the kombucha in the fridge I have to smile and say yes because there was a time not that long ago that “booch” wasn’t in his vocab.

Kombucha is now a staple in our house, my feel-good drink of choice that supports detoxification, energy production, and immunity boost.

It’s my favorite form of bubbly.

But have you ever tried baking with it?

These Carrot Apple Ginger Kombucha Muffins are the perfect intro to baking with kombucha!

Naturally vegan, gluten-free, oil-free, and refined sugar free with a splash of booch for characters.

I made some on Easter for the coming week and no-bunny complained.

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Banana Blueberry French Toast Casserole with Golden Beets

By Flora & Vino Leave a Comment

Easy vegan french-toast casserole with banana, blueberries, and sweet golden beets. Perfect for a spring/summer breakfast or brunch with gluten-free option.

It’s really starting to feel like Spring here in Virginia, guys.

Yesterday I had the windows open for most of the day, photographing with a breeze drifting through our condo.

Bliss.

As if right on cue, I’m craving bright foods.

What’s brighter than baked blueberries and banana accented by bright lemon and golden beets?

This Banana Blueberry French Toast Casserole is perfect for a brunch situation that looks fancy but is actually ridiculously easy to make.

All you need is some stale bread, blueberries, bananas, and a burst of creative energy before bedtime.

Easter brunch plans, check check CHECK.

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Cherry Almond Flour Pop-Tarts

Blueberry Pie Oatmeal (No-Added-Sugar!)

Easy Vegan Peach Pecan Crisp

No-Bake Tropical Protein Bars

Dark Chocolate Chia Pudding

Blueberry Breakfast Bread (Vegan & Gluten-Free)

Oatmeal Tahini Chocolate Chip Scones

White Bean Ricotta & Baby Artichoke Toast

Carrot Apple Ginger Kombucha Muffins

Banana Blueberry French Toast Casserole with Golden Beets

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