Breakfast

Apple Pie Crumble Bars

Apple Pie Crumble Bars with an almond oat crust and crumble topping with a stovetop apple pie filling. The best fall breakfast or snack!

I *love* apples, mostly because I can let them sit on the counter for a while and ponder delicious ways to use them.

They’re not fickle like summer berries, where you need to use them THE DAY you purchase them.

Or like Flora’s leash training, which some days feels easy and other days (read: most of the time) I think she’s the one walking me.

But, I digress.

We were talking apples, not Aussies!

One of M’s favorite recipes that I make this time of year is a vegan apple crumble.

It’s also one of my favorite ways to use up a bunch of apples that I got at the grocery store, farmers market, or apple orchard. This year, I decided to get a bit creative and turn his favorite apple recipe into…bars!

These Apple Pie Crumble Bars are made with an almond oat crust and crumble topping with a stovetop apple pie filling.

It’s still easy to make with simple ingredients, but crumble turned bars means they’re portable, concise, and convenient.

Slice them into squares and enjoy them for the *best* fall breakfast, snack, or dessert.

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Tofu Scramble Breakfast Burrito

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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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Vegan Walnut Coffee Cake

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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

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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 1 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 Zucchini Bread

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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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Berry Baked Oat Squares

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Berry Baked Oat Squares with rolled oats, almond flour, No Sugar Added SunButter, and berries. Bake and slice into squares for meal prep!

I know that some of you out there are kindred spirits who also enjoy immersing yourself in some good trash reality TV.

And I say “trash” with affection, because I can’t stop watching the Love Island USA 2024 season.

Like, my jaw literally could not drop any lower and it does so every evening and I watch the new tea unfold as I literally drink tea (kombucha) on the couch.

The first season I watched of Love Island was back in 2020, which I excused because I was going through a divorce and a global pandemic while living alone.

Now, my life’s mission is to rope M into being as addicted as I am.

I know I am victorious when he starts glancing down at his phone less and less, and starts asking seemingly innocent questions more and more.

Aaaaand another one bites the dust.

Something else I’m currently addicted to are these Berry Baked Oat Squares.

They’re made with rolled oats, almond flour, No Sugar Added SunButter, and berries.

Bake and slice them into squares for an easy meal prep situation.

By keeping your oatmeal prepped, you ensure that your tea is hot, too.

And they’re the perfect back-to-school snack so you can get back into a routine this fall!

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Peaches ‘N’ Cream Overnight Oats

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Peaches ‘N’ Cream Overnight Oats with vegan yogurt, rolled oats, and peaches. Perfect to make in advance for a healthy breakfast!

Life has been decidedly and deliciously slower the past two weeks.

After a busy week of travel, M and I took an unplanned “staycation” to catch up on sleep, life, and work.

Aside from going out for the necessities, AKA groceries, indoor rock climbing, and Nagadi coffee, the car has remained watchful in its parking spot.

At first I fought the rest, trying to find productivity in the stillness, achievement in the sleep, and accomplishment in the quiet.

But then I settled into these long and languid summer days.

Reading ACOTAR with M nestled into the couch, playing card games with our new Yellowstone deck, eating ice cream until my tongue is numb and tasteless.

It seems like since we got back into town the summer produce scene exploded overnight.

The zucchini looks greener, heirloom tomatoes are bigger, and the peaches are juicier.

Today’s recipe is one that I developed before our trip, but one that I came back to afterwards because it’s easy, filling, and screams summer!

AKA perfect for our summer vacation, staycation, and everything in between.

These Peaches ‘N’ Cream Overnight Oats are made with vegan yogurt, rolled oats, and peaches.

It’s perfect to make in advance for a healthy breakfast to fuel you for whatever summer has in store for you.

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SunButter & Jelly Quesadilla

By Flora & Vino Leave a Comment

SunButter & Jelly Quesadilla made on the stovetop with grain-free tortillas for a portable on-the-go snack for outdoor adventures.

Summer is for adventuring.

I live for the weekends we pack up and go camping, the Fridays I take off early to climb outdoors, and the day hikes with friends that are always longer than anticipated.

Being a planner, I always like to have my gear laid out, my clothing choices fully supported by the weather, and my food options readily available.

The next big adventure we have coming up is a week long tour of Yellowstone and Grand Teton National Parks!

If you’ve done your share of hiking, camping, and adventuring, you know that the food can be, well, underwhelming.

It’s hard to find something that’s lightweight, portable, doesn’t require immediate refrigeration, and is delicious (that isn’t already a prepackaged bar or bite)!

Back in the day I used to survive on protein bars, trail mix, and veggie slices and then devoured a massive meal afterwards.

And while there’s nothing wrong with the snack-y approach, I found something hugely delicious and satisfying that also happens to be gluten-free and vegan.

Enter the SunButter & Jelly Quesadilla, a now staple in my outdoor adventuring meal plan.

So much so, that all of my friends ask me about it expectantly at the summit, laughing as I pull out my thin and concise aluminum wrapped lunch.

You just need three ingredients to make this SunButter & Jelly Quesadilla and it’s bound to be your new favorite hiking meal.

No more sad smashed sandwiches, soggy bagels, or lukewarm protein shakes!

This is the protein-packed portable meal you can slip into your hiking pack and enjoy hours later on the trail, rock, or campsite.

You can rest assured I’ll be making one daily while I’m in Wyoming!

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Chocolate Banana Blender Pancakes

By Flora & Vino Leave a Comment

Chocolate Banana Blender Pancakes with oats, cacao, and banana blended into fluffy pancakes. Perfect for weekend breakfast or meal prep!

This past weekend we built a 36″ dog crate in our living room.

We’ve slowly been gathering things for a future puppy!

A lot of you have been asking for details, and the truth is there are still a lot of questions!

We know we want to do a rescue, but don’t currently have a dog picked out.

I’m partial to Australian Shepherds, but am open to a dog of similar size/temperament.

So, it’s a lot of TBD, but by planning in advance, we can be ready to scoop up the right pup at the right time.

I might be a little more excited than M about all of the dog gear, but I think when the time comes he’s going to be the most attentive dog-dad.

With everything from leash, collar, dog bowl, and squeaky toy, I feel a little closer to manifesting the ball of the fluff that I’ve been waiting for.

I’ve had a lot of time to consider why I want a dog so badly, so immediately.

It seems like a tangible step forward towards the life I want to wake up to.

Sure, a puppy won’t fix all of my problems, answer all of my questions about the future, or remove worry for my day to day.

But it will be so loved and that in itself is worth the journey, right?

These Chocolate Banana Blender Pancakes were also loved at F&V this past week.

They’re made with oats, cacao, and banana blended into fluffy pancakes loaded with chocolate chips.

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Breakfast

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