Gluten-Free

Carrot Cake Almond Flour Muffins

Carrot cake almond flour muffins with almond milk yogurt, shredded carrots, walnuts, and raisins. Perfect to meal prep for snacking.

I have my first sunburn of the year, friends.

The warm pink glow on my forehead is a reminder of happy hours spent outdoors on Saturday.

This past weekend I hiked the “Difficult Run” 10 mile trail in Virginia with friends.

It was strange to sweat and squint in the sunshine; my body and brain adjusting to the feeling of actually being HOT.

It felt so good, despite the fact that my face probably got a little more Vitamin D than necessary.

As of yesterday, it’s officially Spring, so I’m testing all of the seasonal flavors in F&V kitchen.

These Carrot Cake Almond Flour Muffins are my current favorite seasonal snack.

They’re made plant-based and gluten-free with super-fine almond flour and old-fashioned oats.

They’ve got the best taste and lots of texture, made with shredded carrots, walnuts, and raisins.

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Blended Cacao Chip Chia Pudding

By Flora & Vino 1 Comment

Blended Cacao Chip Chia Pudding with Chocolate SunButter and sweetened with Medjool dates. Perfect to meal prep for breakfast or a snack!

Hello!

I haven’t posted in a while and that’s because I’ve been a bit busy with video.

No, I didn’t start a YouTube channel, but I have bene dabbling in Instagram reels and I even created a TikTok account (come say hi!).

If you’re on social media lately you know that our feeds are now filled with moving images set to popular music.

It’s a brand new world, friends.

It’s helped me to approach the project as a big experiment, and as a total beginner.

The whole endeavor kind of feels like Flora & Vino did in my business baby’s infancy stages.

New, exciting, and scary, with low lows and high highs and a step learning curve.

All for the potential of a viral post or video, right?

I’m less concerned with going viral and more concerned with continuing to provide you with delicious content, like this Blended Cacao Chip Chia Pudding.

It requires just five ingredients for a decadent yet nutritious breakfast, snack, or dessert.

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“Cheesy” Vegan Popcorn

By Flora & Vino 1 Comment

“Cheesy” Vegan Popcorn made with organic popcorn kernels, nutritional yeast, and garlic powder. The perfect healthy snack for movie night!

One of my besties and I have frequent virtual movie nights where we start films at the same time and watch separately but together.

Kind of like Netflix Party but way cooler because…we create the party.

“3, 2, 1, GO!” we type furiously vix text message and quickly jab the PLAY button from different states.

We sit down with wine and snacks and half-watch half-talk through the movie plot.

There’s something so cozy and comforting about co-watching something at the same, even from a distance.

And what better snack to cozy up to than a plant-based popcorn?

I’ve decided that we need this “Cheesy” Vegan Popcorn for our next movie night.

If you try it, you might never buy store-bought popcorn again!

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Vegan Brownie Batter Dip

By Flora & Vino 1 Comment

Vegan brownie batter dip made with Chocolate SunButter and chickpeas. Serve with a spoon or as dip for fresh fruit, chips, or pretzels.

Are you a planner?

If you’ve been around here a while, you probably know that I am the plannerly-est of planners.

I’ve always gotten heart eyes over bulleted checklists, scrawling grocery lists, and color-coded calendars.

But lately my spreadsheets and planners and journals have been a bit out of control.

If I spend all of my time planning, I’ll never actually get to the *plan*, you know?

M is much more intuitive and fluid in his scheduling and actions.

It always amazes me how he can wake up and *not know* what’s going to happen; to do what feels good and not what a TO-DO list says TO DO.

The concept baffles me.

So I’m working on being a little less rigid in my expectations in myself, my day, and my time.

Luckily, this Vegan Brownie Batter Dip doesn’t require much planning.

In fact, I feel safe betting that you have most of the ingredients in your pantry already.

What do you wager?

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Heart-Beet Soup

By Flora & Vino 2 Comments

Beet soup with cauliflower and a swirl of creamy almond milk yogurt. Serve this soup as a gorgeous side dish to your table!

Hi, Valentines.

How has your week been so far?

I’m popping in with a BEE-YOU-TEE-FULL recipe for you today.

I made this beet soup last week and asked on Instagram how many of you were brave enough to try it.

The responses were definitely varied, but majority rules; 75% of you said you’d totally give it a go!

To be honest I probably would have shared it on the blog either way, because this easy beet soup is as delicious as it is visually stunning.

It’s also perfect as an elevated date night dinner idea for Valentines Day or a nutritious Super Bowl side.

This Heart-Beet Soup is basically the closest thing to a love potion that a food blog could provide.

Grab a bunch of beets, your stock pot, and prepare to fall in love with this soup and even more so with the person that made it-

…that’s YOU, boo.

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Sweet Potato Black Bean Quesadilla

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Vegan quesadilla made with spicy sweet potato mash, fajitas veggies, and your favorite toppings. Perfect for taco Tuesday!

Do you eat certain types of meals on certain days of the week, too?

We do.

Wednesday is pasta night, Thursday is usually leftovers from recipe testing, Friday is homemade pizza, Saturday is takeout, Sunday is a big clean out the veg soup, Monday is an easy one pan meal, and Tuesday, well, Tuesday is tacos!

Not *always*, but having a general outline of recipes for rotation that we enjoy helps me grocery shop and plan meal time and meal prep.

On a recent taco Tuesday, I decided to branch out and make quesadillas!

But not just any quesadillas…Sweet Potato Black Bean Quesadillas, made with spicy sweet potato mash, fajitas veggies, and your favorite toppings.

If you love the sweet potato and black bean combo, you’re going to adore this meal!

When I first created today’s recipe, M argued that they weren’t “real quesadillas” because they’re cheese-less and packed with sweet potatoes.

But I’ll let you make them and decide for yourself.

Classic quesadilla or not, these Sweet Potato Black Bean Quesadillas now have a permanent place on my meal plan rotation.

You need them for Taco Tuesday, Super Bowl Sunday, and any day in between!

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Banana Walnut Chocolate Chip Protein Muffins

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Protein-packed vegan muffins made with banana, walnuts, dark chocolate, and plant-based protein. Perfect for breakfast, snack, and dessert!

Hi, friends, and happy 2022.

How is your new year treating you?

It’s been a while since I last posted, and I missed you!

I had the unique opportunity to travel to Germany over the holiday and new year to meet M’s family and friends.

Those four weeks abroad were the longest I’ve ever taken away from a job, from my business, or, from, well, anything!

Germany was beautiful and historic and welcoming and I loved getting to know M’s favorites and identifying my own in Europe for the first time.

After a month it felt like home; a cozy slice of the earth that was hard to leave.

I’m forever grateful for the special people and beautiful places I connected with there.

I teared up in the airplane on the way back, wondering how many more people and places could also become home if given the chance.

But for now, I’m back home, which for me is in my condo in Maryland.

I’m finally fully recovered from jet lag (which is *no* joke, by the way!), and craving all of the plants.

These Banana Walnut Chocolate Chip Protein Muffins were my first post-vacation creation!

They’re vegan, gluten-free, and refined-sugar-free without any added oils and a boost of plant-based protein.

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SunButter Quinoa Fried Rice

By Flora & Vino Leave a Comment

Vegan quinoa fried “rice” with vegetables and a spoonful of SunButter. This hearty plant-based meal is a great way to use leftover quinoa!

The highlight of my week was installing a mail holder next to the front door.

Well, I have to credit M for the installation, because I mostly stood watch and made invaluable suggestions on centering and placement.

Once it was mounted, I delighted in hanging my keys, sunglasses, clean face masks, and unopened mail on the hooks in the the slots.

Now the entry way looks eerily empty and foreign without the piles of envelopes and accessories in piles by the welcome mat.

Organization is a beautiful thing.

Which is basically what I’ve been doing all January.

Organizing in my personal and professional life.

Initiating order in chaos.

I’ve also been enjoying cooking for myself after being mostly cooked for during my time abroad.

This SunButter Quinoa Fried Rice was the first home-cooked meal I made for us post-Germany.

This dish is hearty and satisfying while being packed with vegetables and “takeout flavor” without taking out the nutrition.

Grab a big pan, a jar of SunButter, and put away the takeout menu!

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Orange Cranberry Overnight Oats

By Flora & Vino 3 Comments

Easy overnight oats made with fresh squeezed orange, almond milk yogurt, and tart dried cranberries. Perfect to meal prep for breakfast on the go!

In Germany, we sat around the kitchen table in the morning, watching the Coffee Siphon brew coffee from one chamber to the next, like an hourglass where time runs both ways.

We sipped on dark roast brew and chatted in Hemingway-style sentences until the caffeine started to kick in.

When my tiny coffee mug was empty (mugs are much smaller, in Germany!) I stood and stretched and announced it was time to start the day.

After returning from my holiday in Germany I’m working on revamping my morning routine.

II miss my coffee companions abroad, but also am enjoying setting up some structure for 2022.

This year, I started setting my alarm earlier so I have time to meditate and start the day with stillness.

Meditation is a habit I started in Germany, silently sitting cross-legged on my travel yoga mat, bathed in sunshine from the winter garden.

The same reliable players are always on my morning menu, too; movement, water, gratitude, journaling, and, of course, coffee.

And now, let’s add in Orange Cranberry Overnight Oats!

These overnight oats celebrate citrus season with fresh squeezed orange paired with creamy yogurt and tart cranberries.

They’re perfect to meal prep quickly for busy mornings this winter!

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Pumpkin Pie with Coconola Crust

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Plant-based and gluten-free key pumpkin pie made with a Coconola crust and a refined-sugar-free pumpkin filling. Enjoy a slice for the holidays or anytime!

Hi, friends!

Can you believe that December is almost half way over?!

I’m really excited to take some time off the next few weeks to decompress, relax, and reflect.

For many of us, it feels like it was a tough year.

For me, it felt like an uphill sprint on a sharp incline and I’m still trying to catch my breath.

It was filled with lots of change, lots of learning, but also lots of love and recipes.

So let’s end the year on a sweet note, shall we?

This Pumpkin Pie with Coconola Crust is the perfect pie to plate this holiday season.

This plant-based pie is made with a creative Coconola crust and a refined-sugar-free pumpkin filling.

I need you to try a slice before 2021 is over!

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Gluten-Free

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