Gluten-Free

Pumpkin SunButter Breakfast Bars

These Pumpkin SunButter Breakfast Bars are soft, chewy, and packed with cozy fall flavor. They’re vegan, gluten-free, and perfect for meal prep!

This fall is bringing a lot of change for us in the best possible way.

We just closed on a house (!!!) and are officially in the process of packing up our lives and getting ready to move into our first home.

At the same time, we’re preparing to welcome our baby boy this winter, so it feels like we’re building a new home and a new chapter of our lives all at once.

There’s a lot to do, but I’m so excited to settle into our new space and make it ours.

I can’t wait to watch Flora run around in her fenced-in backyard, and I’m already dreaming about decorating the nursery in sage greens, warm browns, and soft neutrals for our little safari theme.

With so much change on the horizon, I can also feel myself wanting to turn inward a little this season.

I’m ready to hibernate, nest, and fill the freezer with all of the meals and snacks we’ll be grateful to have once baby boy arrives.

I have a feeling that anything nourishing, portable, and already prepared is going to feel like a gift to my future self.

Which brings me to these bars!

These Pumpkin SunButter Breakfast Bars are the perfect way to welcome pumpkin season!

They’re soft, chewy, and packed with cozy fall flavor from pumpkin, cinnamon, and pumpkin pie spice.

Organic SunButter gives the bars richness and staying power, while rolled oats make them hearty enough for breakfast.

I love making a batch at the beginning of the week so I have an easy breakfast or snack ready to grab from the refrigerator.

They’re also easy to pack up and take with you, which has been especially helpful during this busy season of boxes, errands, appointments, and getting everything ready for our next chapter.

Enjoy a bar on its own for a quick snack, or serve one with fruit and yogurt for a more substantial breakfast.

These bars are naturally vegan, gluten-free, and easy to meal prep for busy fall mornings.

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Soft-Baked SunButter Oatmeal Cookies

By Flora & Vino Leave a Comment

Soft-baked SunButter oatmeal cookies made with rolled oats, dried cranberries, and chocolate chips. Perfect for an easy snack or lunchbox treat!

As we soak up the last few weeks of summer and start looking ahead to fall, I have some news that I’ve been holding close for a while.

If you’ve noticed that things have been a little quieter or different around here lately, there’s a very good reason: I’m pregnant!

Yes, M and I are expecting a baby boy this winter, and Flora is about the be a big sister.

It feels right that I share this information with you, first, my readers who have been with me for a decade of life changes and plant-y recipes.

So, I’ll be honest with you.

The past few months have been some of the happiest and most humbling of my life, and food has looked very different along the way.

For someone who has spent so many years creating recipes and thinking about food for a living, pregnancy has been a forced exercise in letting go of expectations.

There were weeks when my usual favorites sounded completely impossible and dinner was whatever simple, comforting food I could manage.

I couldn’t look at vegetables and the thought of tofu was the most repulsive of all, which is strange because tofu is so…innocuous, right?

So I ate a lot of toast with butter, bagels with cream cheese, and plain pasta with parm.

I was rocking the brown and beige diet to a tee.

My appetite, cravings, aversions, and even the way I think about nourishing myself have shifted from week to week.

I pulled away from Instagram and my recipes to focus on nourishing myself and future baby.

Much to my demise, I also became a napper.

A daily nap was about the only way to make it through the day in my first trimester, and I despise naps!

For me, it took until month 4/5 (I’m 5 months now), to be a functioning human again, when I was sure I’d wake up the first day of the second trimester as superwoman.

Now, as summer winds down and I’m feeling more like myself again, it feels especially sweet to be back in the kitchen creating and sharing recipes with you.

I don’t know what the future holds for Flora & Vino, but I’m very grateful to have you in my community and my village as my family grows.

But before I start crying…let’s make cookies, OK?!

These Soft-Baked SunButter Oatmeal Cookies feel perfect for this season of life: cozy but not quite fall, easy to make, and packed with familiar ingredients.

It’s also the kind of snack I’m very happy to have waiting for me when hunger strikes.

The kind of snack I hope to one day pack in my son’s lunchbox.

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SunButter S’mores Energy Balls

By Flora & Vino 4 Comments

Skip the campfire and make SunButter S’mores Energy Balls with SunButter, oats, chocolate chips, and vegan marshmallows for summer snacking.

Hi friends!

We’re getting ready for our annual camping trip, and I can’t wait for a few days away to slow down, spend time in nature, and settle into a different pace.

There’s something about sleeping under the trees, cooking outside, and stepping away from the usual routine that always feels like a reset.

It’s also been a little while since I’ve shared a new post here, and I’ll admit that sitting down to write again feels both familiar and a little strange.

Life has been full behind the scenes, and while I’m not quite ready to share every update yet, I’m really happy to be back in this space with you.

I’m also especially happy to be returning with a recipe inspired by one of my favorite summer traditions!

When you’re craving the nostalgic flavors of a gooey campfire s’more but don’t want to light a fire (or turn on the oven), these SunButter S’mores Energy Balls are the perfect solution.

They’re made with wholesome pantry staples like rolled oats, creamy SunButter, gluten-free graham crackers, dairy-free chocolate chips, and vegan mini marshmallows for all the classic s’mores flavor in a convenient no-bake snack.

Whether you’re packing them for road trips, enjoying them after a summer hike, or keeping a batch in the fridge for afternoon pick-me-ups, these little bites are satisfying, kid-friendly, and incredibly easy to make.

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Frozen SunButter Banana Bites

By Flora & Vino Leave a Comment

Frozen SunButter Banana Bites made with bananas, creamy SunButter, and dark chocolate. An easy freezer snack that’s vegan and gluten-free.

Lately, I’ve been all about simple snacks that require minimal effort but still feel satisfying and nourishing.

During seasons when cooking feels overwhelming, I find myself reaching for easy freezer treats again and again.

Not to mention a frozen treat is the best way to beat the summer heat.

These Frozen SunButter Banana Bites were born out of one of those moments when I wanted something sweet, comforting, and made with simple ingredients.

They’re made with creamy SunButter, naturally sweet bananas, and a rich dark chocolate coating.

These bite-sized treats are the perfect balance of wholesome and decadent!

They’re naturally vegan, gluten-free, and easy to keep stocked in the freezer for afternoon snacking, healthy desserts, or whenever a chocolate craving strikes.

Best of all, they come together with just a few simple ingredients and minimal prep time.

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SunButter Stuffed French Toast

By Flora & Vino 1 Comment

SunButter Stuffed French Toast made with creamy SunButter and your favorite jam. Top with fresh berries and maple syrup!

Lately, it feels like yoga keeps finding its way back to me in new forms.

I’m now teaching three yoga classes every week, and every time I share my sequence and intention with students I feel full.

I’m also about to lead a workshop in June that combines two of my favorite things…food and asana!

Together we’ll move on the mat and then make a simple seasonal recipe together afterward.

I also recently started strength training with a personal trainer and have been discovering a different kind of empowerment through lifting heavy things.

The first time I squatted 70 pounds I felt unbelievably strong and capable in a way that surprised me.

I just lifted…THAT?!

I think all of this has me craving community and growth lately, which is why it’s feeling bittersweet to near the end of my 300 hr yoga teacher training program.

Even so, I know this isn’t really an ending, it’s just another invitation to keep learning, studying, and finding myself in the right rooms with the right people.

Meanwhile, summer seems to have arrived overnight here in Maryland, and after temperatures nearly hit 100 degrees this week, I’m not sure I’m fully ready for it!

So for now, I’m leaning into slow mornings, cozy brunch, and recipes like this SunButter Stuffed French Toast.

This SunButter Stuffed French is made with creamy SunButter and topped with a bright summer berries for the ultimate spring brunch moment.

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SunButter Berry Spring Parfait

By Flora & Vino 2 Comments

A creamy, crunchy, berry-packed parfait layered with SunButter, granola, and a touch of jam for the ultimate spring breakfast or snack.

It’s been a minute since I’ve sat down to write like this, so…

Hi, how are you?

I feel like I’m catching up with a friend over coffee, except it’s spring, my allergies are absolutely raging, and I’m clutching something cold and creamy instead.

Lately I’ve been feeling this quiet but steady pull to shift toward different rhythms, different priorities, and honestly, more of what lights me up.

After feeling kind of stuck for a while, I finally feel…unstuck.

Like things are moving again in a way that feels aligned and energizing.

A lot of that has been coming through yoga!

I’m co-hosting a Yoga Foundations workshop this April (which feels so me in this season of returning to basics).

I also started teaching a new class that’s been stretching me in the best way.

It’s like all things yoga are calling me back in, and not just the movement, but the intention, the curiosity, the slowing down.

Even outside of that, I’ve been leaning into more creative, grounding things at home.

I’m finally learning how to crochet after receiving the cutest little snake plant kit from a step-by-step guide.

Each pull of yarn through with the hook feels like a massive celebration and I shout out to M, “I did it! I did it!”

Also! We finally took down the baby gate so Flora now has full roam of the house which feels both freeing and slightly chaotic, but mostly just right.

It was one of those things where we needed to just rip off the bandaid; accepting loss of control so Flora can learn, grow, and chew a lot of shoes along the way.

And in the middle of all of that, I keep coming back to simple rituals that anchor my day, like this SunButter Berry Spring Parfait.

It’s easy, nourishing, a little layered (like life right now), and something I can throw together even when my brain feels full.

Creamy yogurt, juicy berries, crunchy granola, and ribbons of SunButter; it’s the kind of breakfast or snack that meets you where you are.

It does this whether you’re in a season of change or just trying to get through allergy season one spoonful at a time!

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Carrot Cake SunButter Overnight Oats

By Flora & Vino 1 Comment

Carrot cake overnight oats made with creamy SunButter and blended carrot milk. Vegan, meal prep friendly, and perfect for spring mornings.

Our last yoga teacher training felt expansive in a way that’s hard to put into words.

We spent hours moving, breathing, and exploring what it means to truly practice; not just physically, but energetically.

Outside the studio, the weather here has mirrored that same sense of transition.

One day this March it was a balmy 85 degrees and then the next morning it snowed!

These shifting seasons is a visual representation of how external world changes and how we’re invited to soften and adapt with it.

Lately I’ve also felt called back to poetry, a love that I discovered in high school and college only to abandon in my adult life.

I love reading Mary Oliver and Andrea Gibson and Christ Steyn, who always have something to say that resonates deep in my belly.

Maybe it’s the spring season, maybe it’s the introspection of training, or maybe it’s simply the reminder that growth rarely happens in straight lines.

My Carrot Cake SunButter Overnight Oats feel like a little reflection of that transition.

They’re comforting and nourishing with cozy carrot cake flavors that still feel fresh and bright enough for the longer, lighter days ahead.

These carrot cake overnight oats are made with creamy SunButter and blended carrot milk and are vegan, meal prep friendly, and perfect for spring mornings….

Pink Coconut Cloud Smoothie

By Flora & Vino Leave a Comment

Erewhon-inspired Pink Coconut Cloud Smoothie with a berry and pomegranate swirl that’s vegan, creamy, and perfect for a nutritious treat!

As the snow starts to melt outside my windows, I’m finally spotting little patches of grass peeking through.

It’s a quiet but hopeful sign that winter won’t last forever.

After weeks of cold, gray days and being cooped up indoors, I can feel my energy slowly starting to shift.

I’ve been in a bit of a funk lately, missing my daily walks and the simple joy of being outside in fresh air and sunlight.

There’s something about that first glimpse of green returning that makes me crave brightness in every area of life, especially in the kitchen.

This Pink Coconut Cloud Smoothie was my way of leaning into that feeling.

It’s vibrant, creamy, and uplifting; exactly the kind of colorful boost I needed this week.

The soft coconut “cloud” paired with bright berries feels playful and nourishing all at once, and the natural pink hue makes it perfect with Valentine’s Day this month.

Whether you’re celebrating with someone you love or simply making something beautiful for yourself, this smoothie is a sweet reminder that brighter days are on the way.

This Erewhon-inspired Pink Coconut Cloud Smoothie is made with a berry and pomegranate swirl that’s vegan, creamy, and perfect for a nutritious treat!

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Chocolate SunButter Hummus

By Flora & Vino 1 Comment

Indulge in creamy Chocolate SunButter Hummus! Perfect as a healthy dessert dip or spread, made with chickpeas, cocoa, and sweet maple syrup.

When the groundhog saw his shadow this year, I fully embraced the news as my cue to keep hibernating just a little longer.

This harsh winter has had me leaning into cozy nights, comfort food, and meaningful moments at home.

Like gathering on the couch with M to watch the Super Bowl halftime show this past weekend.

Seeing Bad Bunny take that stage felt electric and unifying; I loved his message and the way his performance brought people together in celebration and joy.

Even in the chill of February, it reminded me how powerful shared experiences can be.

For Valentine’s Day, we’re keeping that same energy by spending the evening with another couple, making homemade pasta from scratch.

I’m predicting it will be equal parts messy, delicious, and heart-filling.

Still, I can’t help but daydream about the warmer days ahead and everything spring promises: longer light, budding blooms, and more reasons to gather outdoors.

In the meantime, I’m channeling that anticipation into simple, shareable recipes like this Chocolate Hummus.

It’s something sweet, nourishing, and perfect for passing around.

In fact, I’m bringing a batch to a friend’s daughter’s first birthday this Monday!

I love the idea of celebrating life’s little milestones with a wholesome treat everyone can dip into together.

This Chocolate SunButter Hummus is a healthy dessert dip or spread, made with chickpeas, cocoa, and sweet maple syrup.

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Sweet & Spicy SunButter Spinach Wrap

By Flora & Vino 1 Comment

Sweet and spicy SunButter spinach wrap with cranberries and sriracha. An easy vegan lunch or snack made with simple pantry ingredients.

The snowstorm on the east coast left the world quiet and blinding bright white outside.

However, inside, it’s been a bit of chaos as M and I try to keep Flora busy with puzzles and inside activities.

It’s been unseasonably cold throughout much of the U.S. the past few weeks, so I’ve mostly been hibernating indoors with deep gratitude for the heat.

The days feel long and heavy lately and yet somehow January is slipping by oh so quickly with that strange mix of endurance and fleeting time.

This “snowed in” cabin fever feeling has given me eerie flashbacks to the pandemic, when everyone was stuck at home and practicing yoga online.

I take comfort in knowing that the darkest days are behind us and we get a little more sunlight each day.

This January has been all about finding comfort in small, grounding routines that are reproducible and good for you.

One of my favorite little acts of self-care lately has been making this Sweet & Spicy SunButter Spinach Wrap.

It’s made with creamy SunButter, fresh spinach, shredded carrots, and a hint of sriracha all wrapped up in a tortilla.

It’s simple, nourishing, and a little spark of warmth and heat on a cold winter day.

Let this wrap be a small reminder that even in the cold and blue days of winter, we can create something comforting and sustaining for ourselves.

Grab your favorite tortilla and let’s make Sweet & Spicy SunButter Spinach Wraps today!

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