Gluten-Free

Blueberry Buckwheat Pancakes

Blueberry buckwheat pancakes made on the stovetop with blueberries. Make a stack for a weekend breakfast packed with protein and fiber!

Do you have pancake nostalgia from childhood?

Because I do.

My mom used to make the most amazing Blueberry Buckwheat Pancakes on weekend mornings.

I asked my mom recently how she made her buckwheat pancakes and discovered that her classic recipe came from a mix.

So, I set out to recreate her pancakes from scratch to be completely vegan, gluten-free, and refined-sugar-free.

These Vegan Blueberry Buckwheat Pancakes are the best pancakes to wake up to!

Make a stack for a weekend breakfast packed with protein and fiber!

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Curried Cauliflower Kale Salad

By Flora & Vino 1 Comment

Curried Cauliflower Kale Salad with tart cherries, cashews, chickpeas, and avocado in a yogurt tahini dressing. Perfect for winter lunches!

Let’s do a 2023 check in so far…how has it been?

It’s been so very full on my end– and all good things.

By morning I’m working through an inversion practice, using blocks and straps and prep to help me get upside down.

My goal is to be able to successfully hold an inversion by the end of the year!

By evening I’m learning German in a virtual course that just kicked off this week.

Sprechen Sie Deutsch?

It feels good to actively pursue my goals and dreams, and it feels even better to fuel them with my favorite foods.

I’m fiercely protective of my nourishment right now, because with all of the go-getting, there isn’t as much time for rest.

So, let’s make sure we have a cozy and nourishing lunch for the weeks ahead.

This Curried Cauliflower Kale Salad is made with tart cherries, cashews, chickpeas, and avocado in a creamy yogurt tahini dressing.

It’s the hearty salad you need for winter lunches in the colder months!

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Cookie Dough Protein Truffles

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Easy Cookie Dough Protein Truffles made with Evo Hemp Cookie Dough Hemp Protein Bars and dark chocolate for a sweet bite packed with protein.

This weekend I cut my hair for the first time in….a while.

And I don’t mean a trim, I mean a *real* haircut.

The kind where your hair stylist chops off inches and holds it up in the mirror for you to gasp in excited horror.

I had been committed to growing out my hair since I had my pixie cut back in 2013.

Sure, I had a few slip ups where I went short instead of long, but for the most part, I’ve been on the “grow out” train for about 10 years.

So it felt so liberating to walk in and show my girl pictures of lobs (long bobs) with a deep side part and say, “Let’s do this!”

The change feels so fresh and fun and I can’t stop reaching for the excess hair like a phantom limb where I used to be able to pull it back into a long pony.

I have a fun new recipe for you to try today.

It’s a bit snacky, a bit dessert-y, and a lot delicious.

It’s a Cookie Dough Protein Truffles, made with my favorite Evo Hemp Cookie Dough Hemp Protein Bars and dark chocolate for a sweet bite packed with protein.

You’re going to love them for a quick pick me up that’s packed with protein and energy and gift-wrapped in chocolate!

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Green Grape Protein Shake

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Green Grape Protein Shake made with banana, frozen grapes, frozen spinach, and creamy avocado. The perfect way to fuel on busy mornings!

Every new year calls for a new green shake, right?

I’m not a big believer in the “detox” mentality that diet culture pushes on us this time of year.

Instead of focusing on how much we can take out of our diet, what if we focused on how much we can add in?

On New Years Day, I woke up tired, happy, and hopeful after a late night spent with friends.

And then I blended up this green grape shake and slurped it down before heading to a yoga intention setting workshop.

This Green Grape Protein Shake is a a fresh take on your favorite green shake.

You’re going to love the combination of banana, frozen grapes, frozen spinach, and creamy avocado for the perfect pairing of nourishing foods.

I hope this Green Grape Protein Shake will show you new ways to incorporate greens, fruit, and protein into your 2023 lifestyle!

It’s going to be a good year, friends.

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Vegetable Mole Sheet Pan Meal

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Vegetable mole sheet pan meal with chickpeas and roasted vegetables in mole sauce made with unsweetened cacao powder. Perfect for meal prep!

Happy new year, friends!

I hope you had a wonderful holiday and a very happy new year.

It always feels like we have *so* much time off, and then it flies by, right?

We spent Christmas with my family in Virginia and in the week between Christmas and New Years did all of my favorite things.

We visited a new Maryland vineyard, went indoor rock climbing, hiked at Harper’s Ferry, and dined at the Fancy Radish in DC.

I relished those quiet days between 2022 and 2023; suspended between past and future, I felt purely present.

Yesterday I went to an intention setting yoga workshop and scribbled in my journal between asana, meditation, and breath work.

Your girl has some big intentions for the new year and some big changes to embrace.

Then I completed a massive meal prep session because nothing makes me feel more calm and collected than a fridge full of food.

Lately, I’m loving this Vegetable Mole Sheet Pan Meal for some cozy winter meal prep.

This vegetable mole sheet pan meal is made with chickpeas and roasted vegetables in a delicious mole sauce made with unsweetened cacao powder.

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SunButter Gingerbread Granola

By Flora & Vino 2 Comments

SunButter Gingerbread Granola with oats, nuts, and ginger. Sweetened with maple syrup and molasses. Chunky, ginger-y, and perfect for winter!

Unpopular opinion: I *love* baking, but sometimes struggle to eat all of my baked goods.

M isn’t really a cookie-eater, but he will devour a pan of granola.

So, let’s harness the best of both worlds and make gingerbread into granola this season, okay?

This SunButter Gingerbread Granola is like baking cookies but in breakfast form.

It’s made with rolled oats, nuts, and ginger and sweetened with maple syrup and molasses.

It’s chunky, ginger-y, and the perfect addition to your winter breakfasts!

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Vegan Vegetable Lasagna with Tofu Ricotta

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Flavorful Vegan Vegetable Lasagna with tofu ricotta, garden vegetables, and chickpea lasagna noodles. Perfect for a cozy dish to feed the entire family!

I’ve been doing this food blogging thing for many many years now, but I’ve never made homemade lasagna before!

Not even before I was plant-based.

Even as a child, I would 100% choose a veggie lasagna over a meaty lasagna any day of the week.

My parents used to heat up these frozen family-sized vegetable lasagnas for an easy meal that we happily ate with regularity.

I loved them because it was cozy and cheesy while being *packed* with garden vegetables.

So, I set out to make my first vegan lasagna with soft oozing ricotta and all of the colorful vegetables.

This flavorful Vegan Vegetable Lasagna is made plant-based with a tofu ricotta, garden vegetables, and chickpea lasagna noodles.

It’s the perfect cozy dish to feed the entire family this winter!

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Lime Maple Roasted Kale

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Lime maple roasted kale baked with garlic served with squeezed lime and a drizzle of maple syrup. Perfect for a plant-based side dish to your main meal.

This year we decorated the Christmas tree in the dark.

On this particular evening, I cleared our schedules for Christmas tree decorating and set the scene.

The ornaments were ready, the mini tree perched in the living room, the wine bottle uncorked and breathing.

And then…the power went out for most of the evening in our Maryland neighborhood area!

But we didn’t let that stop us from rocking around the Christmas tree, friends.

Instead, we lit soy candles and turned on our brightest camping lights, treading room to room with flashlights glowing in hand.

We decorated the tree by candlelight with Christmas music blasting from my iPhone speakers.

When the lights finally came back on an hour later, we were almost disappointed.

After the twinge of annoyance, we had fully committed to a cozy evening by candlelight instead of the TV.

We were, however, happy to have the kitchen fully functioning again.

I told M we could just turn off the lights…but maybe after we serve dinner?

For today’s dinner, I’m showing you how to transform cold kale into a warm and flavorful side dish.

This Lime Maple Roasted Kale is baked with garlic and served with squeezed lime and a drizzle of maple syrup.

It’s perfect for a plant-based partner to your main meal this winter!

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Cinnamon SunButter Star Cookies (Zimtsterne)

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Vegan Cinnamon SunButter Star Cookies (Zimtsterne) made with almond flour, SunButter, and a coconut butter icing. Perfect for a Christmas cookie exchange!

Today I’ve got a Christmas cookie recipe for you that’s anything but ordinary.

Move over sugar cookies, I give you…Cinnamon Star Cookies!

When we visited M’s family in Kentucky this fall, they pulled out some old German textbooks for me to continue to learn the language.

One of my main goals for next year (are we allowing new year’s resolutions yet?) is to improve my German!

They also pulled out some classic German cookbooks, including a recipe for these Cinnamon Star Cookies, or, Zimtsterne, in German.

I had a sneaky feeling that I could easily adapt the original to be vegan and gluten-free, and I was right!

The cookies are traditionally made with egg-whites and powdered sugar, but I subbed in flax egg and coconut sugar with a delicious outcome.

The result is these vegan Cinnamon SunButter Star Cookies (Zimtsterne) made with almond flour, SunButter, and coconut butter icing.

They’re perfect to make and bake for a Christmas cookie exchange this holiday season!

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Sesame Tahini Soba Noodles

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Soba noodle bowl with sesame, tahini, broccolini, and edamame. Ready in under 30 minutes for a cozy better-than-takeout plant-based meal.

It feels like M and I have been away more this fall than we’ve been home!

I can’t complain, because it’s all good things filling up our calendar.

This past weekend we were near Charlottesville, VA, exploring the outdoors and celebrating one of my friends’ birthdays.

We hiked Humpback Rocks and visited some local breweries and good eats all while staying at a beautiful B&B.

We arrived home last night and stuffed our suitcases up in the attic storage until next year.

As much as I loved all of our travels from this past year, I’m equally excited to cozy up at home until 2023.

That’s not to say that we don’t have things planned– there’s holiday parties and game nights and social engagements on the horizon, for sure.

But they’re all day trips and events that will find us sleeping in our own bed at the end of the day.

The temperature also dropped about 20 degrees this weekend, from the mild 60’s to the much chillier 40’s.

So I’m ready to make all of the cozy comforting food until it’s time to bring out the holiday menu.

This Sesame Tahini Soba Noodles is the quickest, most comforting meal I’ve made in a while.

It’s ready in under 30 minutes for a cozy better-than-takeout plant-based meal!

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