Breakfast

Breakfast Stuffed Squash

Breakfast Stuffed Squash with yogurt, nuts, seeds, dried fruit, granola, and sunflower seed butter. Perfect for meal prepped cold weather breakfasts!

Did you remember to fall back, friends?

I like to play this game where I live in the pre-time changed world for as long as I possibly can.

It works best if you’re too lazy to change the analog clocks in the house; their striking hands acting as a portal to that parallel universe where 8 AM is still 8 AM.

Looking at the time, I’m transported to that other world where time marches on unchanged by Federal Law.

At this time, pre-Daylight Savings Time Lauren is bowing deeply in child’s pose on her yoga mat.

There she is serenely sipping on a steaming green Cinnamon Almond Matcha Latte.

Oh, and now she’s standing by the glowing oven, impatiently waiting on squash halves to bake.

Get it girl.

This Breakfast Stuffed Squash is the perfect meal prep breakfast for colder months; ready in just 30 minutes for you and your doppelgänger.

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5-Minute Pumpkin Yogurt Bowl

By Flora & Vino 2 Comments

Whip up this easy pumpkin yogurt bowl in five minutes with less than five ingredients. Top with your favorites for a fun fall breakfast, snack, or dessert!

It wasn’t so much that it was cold but that it was windy.

Sooooo freakin’ windy.

Have you picked out a pumpkin yet?

We went to a U-Pick farm last weekend and took Harper along for the ride.

When we stepped off the wagon and onto the pumpkin patch, I was ready to pick the first pumpkin I saw, and yours, too, if you’d let me, just to get back on the wagon that led us back to the steady warmth of the car.

Usually we pick a pair of pumpkins for the front steps for symmetry and all, but given the (cold) circumstances, we grabbed a single handsome orange gourd and called it a day.

This 5-Minute Pumpkin Yogurt Bowl is a similarly good-looking orange situation that I think you’re going to want to dip into.

Ready in fewer minutes than it takes to freeze on a blustery ay at the pumpkin patch– I counted.

Grab some leftover pumpkin puree and let’s make breakfast!

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Caramelized Banana & Toasted Sunflower Seed Toast

By Flora & Vino 5 Comments

Caramelized Banana & Toasted Sunflower Seed Toast with sunflower seed butter and caramelized banana coins. Perfect for a hearty breakfast!

I’ve been sleeping hard lately, guys.

I’m attributing it to colder nights and darker mornings.

Can I also blame it on our blackout blinds?

They do their job all too well, making it feel like its in the wee hours of the morning when it’s actually…7 AM.

Cozy cold weather breakfasts are imperative to making that epic step out of bed, into my robe, and shuffling down the steps.

This Caramelized Banana & Toasted Sunflower Seed Toast makes me feel like a kid again– ready to wake up and hit the ground running.

My parents used to make peanut butter and honey sandwiches (did you ever try?), and peanut butter and banana sandwiches instead of the typical PB&J to keep toast and sandwiches interesting.

Consider this toast the vegan, nut free mash up of that homey smashed sandwich I used to pull out of my lunchbox.

Crunchy bread, creamy sunflower seeds butter, succulent and sweet caramelized banana rounds, and warm toasted sunflower seeds create a situation that’s totally worth toasting to.

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Pumpkin Chocolate Chunk Bread

By Flora & Vino 10 Comments

1-bowl pumpkin chocolate chip bread that’s vegan, gluten-free, and naturally sweetened with maple syrup. Perfect for fall breakfasts, snacks, and dessert.

Last night I had the weirdest dream.

I decided that I was going to drop everything and pursue my dreams…of becoming an actress.

Except that in real life even the thought of playing charades is enough to dissuade me from attending a party.

In front of an audience (or a camera) I become a self conscious shell of myself that probably wouldn’t be able to tell you my name if you asked.

I am NOT an actress.

So believe when I tell you, I’m not acting like you need this Pumpkin Chocolate Chunk Bread in your life.

It’s the TRUTH.

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Pumpkin Pie Shake (Banana-Free)

By Flora & Vino Leave a Comment

Pumpkin Pie Shake (Banana-Free) that’s lightly sweetened with Medjool dates and fluffy from steamed and frozen cauliflower.

I wore a jacket today for the first time this season on an evening walk with Harper around the neighborhood.

Dan was stoically shivering beside me, despite my solid attempts to get him to bring a jacket.

“It’s not that cold”, he argued, grasping elbow to elbow around his middle like a protective barrier to keep out the chill.

Typical.

The air was cool and crisp for the first time this season, and I found myself craving all of the pumpkin…everything.

This launched a discussion about PSLs (Pumpkin Spice Lattes), both of us agreeing that they really are too sweet to be good.

But then most pre-made pumpkin things this time of year taste too sweet to my taste buds.

My thoughts are this…if you can’t taste the pumpkin…then what’s the point?

The point is that you need to make these this Pumpkin Pie Shake (Banana-Free), friends!

They’re packed with pumpkin, protein, and nourishment to get you moving and grooving into fall– hopefully with a jacket on.

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Maple Tahini Overnight Oats

By Flora & Vino 8 Comments

Overnight oats with a spoonful of tahini lightly sweetened with maple syrup. Prep several jars in advance for easy weekday breakfast on the go!

A friend of mine recently pointed out to me laughing over the cellphone that I tend to do things either all the way or not at all.

Yes, that’s about right.

As much as I strive for balance, my brain thrives on that black and white, 100% or 0% mentality.

This week, for instance, I was ALL IN with reinstating some structure into my mornings to make for smoother day-sailing.

This translated to getting up before the sun, sipping on a cinnamon almond matcha latte, and shuffling through a quick home workout before the world wakes up.

I flirt with being a morning person, but I think I’m finally ready to commit.

Spending that time for me myself and I makes me feel invincible all day long.

Like, throw all of the poorly lit photography days and major recipe fails at me, because I can TAKE IT.

And because I was 100% committed to making my mornings the sturdy foundation for a high-vibe day, I made breakfast for days.

I decided to prep for success with some super simple overnight oats.

Hi there, Maple Tahini Overnight Oats, my most special 5-ingredient friend and fuel.

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Chocolate Fig Hazelnut Mini Muffins

By Flora & Vino Leave a Comment

Chocolate Fig Hazelnut Mini Muffins with dried figs and smashed banana. The perfectgrain-free easy bite-sized snack for fall!

This week has been rainy and dark and wet, guys.

It’s the kind of rain that really sets in, the damp dank that latches onto your heartstrings and threatens to color ’em gray.

Instead of wallowing in the gloom, Harper and I have kept ourselves busy in the kitchen!

Well, we also took a long flooded walk this evening that left us both dripping, but if you have to choose your rainy day therapy, definitely go with baking.

Especially since I’m excited to share a new fall baked good with you that’s figgin’ delicious.

These Chocolate Fig Hazelnut Mini Muffins have a short ingredient list and even shorter stature, but a BIG taste.

Who’s ready to get figgy with it?

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Apple Butter Stovetop Oats

By Flora & Vino 5 Comments

Easy apple butter stovetop oats sweetened with apple butter and dressed up for fall with a crunchy seed and nut blend. Perfect for an easy breakfast.

Happy Fall, officially.

I wore long sleeves for the first time yesterday while Dan and I walked around Old Town Alexandria for a Wellness + Fitness Festival and when the wind picked up on the waterfront I felt that deep sense of renewal that comes with changing seasons.

Also that stubborn resilience of the human condition.

Chilly weather, come at me, I’m wearing a long sleeved shield, yo.

Other things that make me feel nourished and warm on colder mornings (like today– 59 degrees and rainy!) are big bowls of warm oatmeal.

I enjoyed overnight oats all summer long for a quick grab and go breakfast, but now I’m ready to stand over the stove top for a few to get warm, how about you?

These Apple Butter Stovetop Oats are the perfect naturally sweet fall breakfast to keep the chill out and the cheer in.

This fresh fall mix of seasonal apples, dried fruit, nuts, and seeds comes together in just 10 minutes to fuel your day!

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Baked Breakfast Apple Crisp (Gluten-Free!)

By Flora & Vino 17 Comments

Baked Breakfast Apple Crisp that’s naturally sweetened with maple syrup and dates. Perfect with yogurt for breakfast or ice cream for dessert.

Autumn called and said it’s showing up Sunday, ready or not.

But I’m ready, are you?

I’ve been getting so excited about warm and cozy fall breakfasts; the kind that make you want to jump out of bed even when it’s chilly outside of the covers.

I’m even more excited about the ones that look and taste like dessert…for breakfast.

This Baked Breakfast Apple Crisp (Gluten-Free!) is exactly how I want to start every fall morning.

It’s packed with sweet seasonal apples and a hearty and nutritious almond oat crumble topping.

This Baked Breakfast Apple Crisp might look like dessert, but it’s actually packed with good for you things to fuel your fall!

It’s naturally sweetened with apples (duh!), maple syrup, and Medjool dates.

The oat and almond crumble combination is a great source of protein on its own– plus a spoonful of protein powder to the apple pie filling, too.

Protein powder acts as a thickening agent instead of cornstarch AND gets you a little extra boost.

Almond butter and raw almonds add healthy nutty fats while keeping the recipe oil free.

Shall I continue?

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Zucchini Tahini Breakfast Cookies

By Flora & Vino 9 Comments

Oat-based breakfast cookies with zucchini and tahini. Gluten-free, oil-free, and sweetened with dates. Perfect for easy breakfast on the go.

Zucchini Tahini, Zucchini Tahini, Zucchini Tahini…say that ten times fast.

Did I ever tell you that I was an English minor in college?

Yep, I graduated with an Art History major and a double minor in English andArt & Visual Technology.

That’s why this whole blogging thing works for me– it’s the perfect harmony of words and images (and yums, duh).

Occasionally I like to dust off all of those learned literary devices and apply them lovingly to my creations.

I’m currently taking a break from plant-based alliteration to bring you…plant based rhymes.

And cookies for breakfast, obviously.

These Zucchini Tahini Breakfast cookies are even more fun to eat than they are to chant– coming from experience.

Grab a zucchini and your favorite jar of tahini and let’s make healthy cookies for breakfast!

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Breakfast

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