Breakfast

Peanut Butter Pumpkin Overnight Proats

Pumpkin peanut butter protein oats for one! Mix up these easy oats for a pumpkin and protein-packed breakfast that’s perfect for busy fall mornings.

This past weekend I had a plant re-potting party here at F&V.

M and I squatted on the deck and transferred my spider plant, split leaf philodendron, and aloe vera to bigger pots.

Scooping dirt into ceramic pots and patting the earth around my plant babies was totally therapeutic.

The move was inspired by my split leaf philodendron, which has grown at an exponential pace since I bought it on a whim from Whole Foods last year.

Did you know that plants need to be moved to bigger pots about once a year for optimal health?

When I last repotted my philodendron it surprised me by exploding with happy green leaves and new vines.

I mean, it makes sense that they need a pot that properly fits their expanding root system.

Just like us, they need room to grow.

Give yourself some room to grow by making breakfast in advance this autumn.

These Peanut Butter Pumpkin Overnight Proats are perfect to prep ahead for a fun fall breakfast.

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Zucchini SunButter Chocolate Chip Muffins

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Super moist and delicious vegan and gluten-free muffins made with zucchini, almond flour, dark chocolate chips, and SunButter. Perfect for snacking!

Zucchini SunButter Chocolate Chip Muffins by Flora & Vino

What are you going to miss the most about summer?

I’ll miss sitting on deck chairs on our new patio facing a thicket of trees.

I’ll miss the long sun-filled days that only tempt me to shut the blinds and curtains well after dinner time.

I’ll miss easy comfortable cotton summer dresses (mostly floral, but some solid colors, too).

And I’ll miss summer produce– right now I’m loving juicy tomatoes, figs, and zucchini.

So today I’m sharing with your my personal favorite zucchini recipe of the summer.

These Zucchini SunButter Chocolate Chip Muffins are made in 1-bowl– they’re grain-free, gluten-free, and refined-sugar-free!

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Peach Mango Smoothie Bowl

By Flora & Vino 2 Comments

Summer-y peach mango smoothie bowl made with frozen stone fruit, frozen zucchini, and SunButter. Serve your bowls with fresh fruit and granola!

It’s the height of summer here in Virginia; every day the temperature scaling past 90 degrees!

So hot that I’ve been nope-ing out of my usual afternoon walk, looking wistfully at my wilting marigolds from the coolness of my air conditioned living room.

I’ve been craving all of the cold seasonal things– salad bowls, ice cream, and smoothie bowls.

Everything raw, sweet, and refreshing.

I realized looking at my archives that it’s been a while since I shared a smoothie bowl recipe here on the blog!

But I still make them often, more often than protein shakes, because I prefer to “eat” my smoothies instead of drink them, you know?

This Peach Mango Smoothie Bowl is one of my new favorites for my breakfast rotation.

This summer-y peach mango smoothie bowl is made in just 5 minutes with frozen stone fruit, frozen zucchini, and SunButter.

Grab a blender and some stone-fruit and let’s get cool!

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Strawberry Banana Bread

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Strawberry banana bread made gluten-free with almond flour, oats, and almond butter. It’s naturally sweetened with maple syrup and applesauce!

This week I had my first in person game night since, pre-COVID 2020.

It was the first time I saw my sister and cousin up close and in person in over a year.

When I opened the front door and saw them standing on my welcome mat, I squealed with delight.

It was special and surreal and weird and wonderful all at once.

Yeah, we didn’t play any *actual* games, but we sure did do a lot of hugging.

Which is fine by me!

Who wants to play board games when you could choose a cuddle puddle?

This Strawberry Banana Bread is made in one bowl is almost as cozy as a cuddle.

It’s made with vegan, gluten-free, and refined-sugar-free with oats, almonds, and plenty of strawberries!

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Almond Flour Chocolate Chip Pancakes

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Almond flour chocolate chip pancakes made with superfine almond flour, coconut milk, and plenty of dark chocolate chips. Vegan, gluten-free, and grain-free!

What’s your go-to “special occasion” breakfast?

For me, it’s pancakes.

For my birthday brunch this year, M made me a stack of Almond Flour Chocolate Chip Pancakes.

It felt like kind of a big deal after he admitted earlier that morning that he’d never made pancakes before.

So I didn’t expect much…but I was wrong!

The pancakes were so unexpectedly delicious that I knew I had to recreate his version to share with you guys.

Because everyone needs a sweet stack of pancakes in their life.

These Almond Flour Chocolate Chip Pancakes are made with superfine almond flour, creamy coconut milk, and plenty of dark chocolate chips.

They’re easy to whip up regardless of your pancake-making past.

Let’s flip some chocolate chip flapjacks!

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Nut Butter & Jam Breakfast Quesadilla

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Sweet and satisfying breakfast quesadilla made on the stovetop with nut butter, homemade strawberry chia seed jam, granola, and coconut flakes.

What’s better than a peanut butter & jelly for breakfast?

A peanut butter & jelly in a quesadilla.

An adult-ish quesadilla served first thing in the AM.

I enjoyed these all last week and couldn’t wait to share them with you so I practically *begged* M to let me make him one.

When he finished the first one and asked for a second, my ego was doing a very hubris-saturated victory dance.

Friends, it’ *that* good, and that simple!

Yes, we share a love of sweet breakfast quesadillas and I can’t wait to share that love with you.

These Nut Butter & Jam Breakfast Quesadillas are made on the stovetop with nut butter, homemade strawberry chia seed jam, granola, and coconut flakes!

Let’s get quesadilla-ing!

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Carrot Cake Baked Oatmeal

By Flora & Vino 4 Comments

Oven-baked oatmeal that tastes just like carrot cake! It’s perfect to prepare in advance and serve warm or chilled for an easy meal-prepped breakfast.

When I stop and think about how far into 2021 we already are, it gives me whiplash.

Is the year going quickly for you, too?

Anyway, April 2 was my birthday, my second birthday in careful quarantine.

My sister dropped of hand-wrapped gifts to my doorstep and my amazing cousin delivered an exquisite bouquet of flowers.

I video-chatted and texted with my friends, believing that this time next year I’ll be squeezing them instead of the volume button on my phone.

And let’s not forget food!

M made me pancakes– the first pancakes he’s ever made– and they were delicious.

For dinner, we ordered Sweetgreen, because it’s the most “Lauren” thing I could think of that was within the delivery range for Uber Eats.

The week of my birthday I tested a cake (coming soon!!!) and made a delicious Carrot Cake Baked Oatmeal.

It’s easily mixed up and baked in advance for easy springs breakfast during the week.

This is a recipe where you can have your cake and prep it for breakfast, too, boo.

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Everything Granola Bites

By Flora & Vino Leave a Comment

Protein-packed energy balled made with SunButter, chia seeds, coconut, cacao nibs, and a hidden granola crunch! Perfect for a quick portable snack!

This past week M and I built a tent in my living room.

A mass of lime green nylon, woven mesh, and sturdy poles erected into a dome in under ten minutes.

As the weather gets warmer, I’m dreaming of summer adventures.

It’s been forever since I slept away from home, and I’m itching to pack up the car with my new camping gear and explore.

Do you like camping?

M will tell you that I’ve never *really* been camping, which is partially true.

I guess I’ve been *glamping*, i.e. sleeping in a camp cabin, with four walls and a roof and a screened in door.

So maybe I’m romanticizing all of it– sleeping under the stars, s’mores, and basking in forest sunlight.

But I think there’s the chance to make a camper out of me, yet.

Everything is starting to feel more and more possible– as people become vaccinated, as the book comes closer to a close, as my camping set is complete.

I’ve also been thinking about easy food to make while in the great outdoors, starting with easy snacks.

These Everything Granola Bites are a great portable snack to make in advance for all of your adventuring this year.

They’re made no-bake with simple ingredients that will fuel all of your summer fun!

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Triple Berry Granola (Oil-Free!)

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Baked berry granola with three kinds of sweet berries and SunButter for an oil-free option. Perfect to make ahead for breakfast and snacking!

Granola doesn’t last long in my house.

It’s one of the staples that both M and I eat daily, piling it high on big breakfast bowls or grabbing a handfuls before an evening workout.

If you’re a bit of a granola connoisseur like I am, you know the good stuff it can be expensive.

So, for the past few weeks I’ve been making us homemade granola on a regular basis.

This is either the beginning of a granola series or the beginnings of a granola product line…ha!

Anyway, it’s been really fun testing new variations each Sunday.

I bake the mixture in the oven and then break it into cherished chunks before transferring it to an airtight bag for the week.

When I asked M what granola flavor he wanted this week, he requested “something fruity or tart.”

So I made this Triple Berry Granola (Oil-Free!) and infused it with three kinds of berries for a perfectly sweet and chunky granola.

It’s totally gluten-free, oil-free, and naturally-sweetened with maple syrup and berries!

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Blueberry Almond Protein Cookies

By Flora & Vino Leave a Comment

Blueberry almond protein cookies made with almond butter, oats, and almond protein powder sweetened with banana and blueberries. Perfect for meal prep!

Yesterday I went to a coffee shop for the first time since last March.

After a “best coffee in VA” google search and a 20-minute drive, M and I found ourselves at local roastery gem.

The minute I opened the door the rich smells of coffee beans washed over me like seeing a long lost friend.

And then, I did see a long lost friend.

I was examining the whole coffee beans in colorful bags when suddenly my friend Walt was there, too.

Walt graduated from yoga teacher training in the same group as me, so, we’ve been through a journey together far before the world was on fire from COVID.

It felt surprising and fortuitous to see a familiar face during a global pandemic at a shop I only popped in by chance.

Life is funny.

He looked different with a mask and longer hair but the easy conversation was the same and we talked about yoga, hiking, and of course, coffee.

I just started drinking coffee, again, guys, which I told Walt with raised eyebrows.

Lately I love getting up 6 AM and sipping on warm dark roast coffee with a splash of almond milk.

You know what’s absolutely fantastic with coffee?

Something a little sweet.

These Blueberry Almond Protein Cookies are the best way to start your day with a burst of protein!

You bring the coffee and I’ll bring the cookie recipe.

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Peanut Butter Pumpkin Overnight Proats

Zucchini SunButter Chocolate Chip Muffins

Peach Mango Smoothie Bowl

Strawberry Banana Bread

Almond Flour Chocolate Chip Pancakes

Nut Butter & Jam Breakfast Quesadilla

Carrot Cake Baked Oatmeal

Everything Granola Bites

Triple Berry Granola (Oil-Free!)

Blueberry Almond Protein Cookies

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Breakfast

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