Gluten-Free

Sweet Potato & Black Bean Tostadas

Sweet Potato & Black Bean Tostadas with refried black beans, roasted sweet potato wedges, and cabbage slaw. Perfect for taco Tuesday!

Well, I’m here to report that it *finally* feels like fall here in Virginia.

I woke up this morning to a crisp autumn morning that I embraced with a warm matcha latte and my maroon The North Face sweatshirt.

I’ve also been embracing the changing season with lots of roasted veggies.

You might have tried adding roasted sweet potatoes to your tacos, but have you ever tried tossing them on your tostadas?

Their jeweled juicy sweetness paired with savory smashed black beans is a gem in Mexican inspired cuisine!

Dawn a sweatshirt and let’s make these Sweet Potato & Black Bean Tostadas.

These plant-based and gluten-free tostadas are ready in under an hour with some serious texture and crunch.

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Chocolate Chip Almond Butter Skillet Cookie

By Flora & Vino 22 Comments

Chocolate Chip Almond Butter Skillet Cookie with almond butter, almond flour, coconut sugar, and paleo chocolate chips.

Remember when I said to wake me up when September ends?

Well, it’s September 30th and I still feel like snoozing.

That being said, I think (read: hope) that things will calm down a bit here in October.

I remember looking ahead to September on my giant office wall calendar, snorting at the idea of that blue cursive ink scrawled across dates coming to fruition.

But it did.

In September, I moved my life, my business, and my fridge, started yoga teacher training, traveled for a trade show, and somehow lived to tell about it.

And here I am, tired, and ready for dessert.

This Chocolate Chip Almond Butter Skillet Cookie is vegan, paleo, and grain-free without any added oils or refined sugars!

You just need 6 ingredients, a small caste iron skillet, and a love for gooey cookies.

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Chocolate Chia Chai Overnight Oats

By Flora & Vino 1 Comment

Chai-based overnight oats with chia seeds and hints of chocolate served with cacao nibs and dried fig. Perfect for an easy workweek breakfast.

This weekend marks my second weekend of 200-hour yoga teacher training.

I feel like I just came out of the first, buzzing with new info on anatomy and gurus and sanskrit poses dancing on the tip of my tongue.

In the midst of completing my take-home quiz on the history of Yoga and feverishly reading the Bhagavad Gita, I decided making breakfast ahead was a must.

I have to be at the studio from 8-6 on Saturday, so I need something to grab and go quickly that will keep me fueled and on fire for long training days.

Simultaneously, I’ve been embracing fall with warm beverages on chilly mornings.

So, I thought, let’s fuse these two comforts into an overnight oat mix that’s easy to enjoy anywhere.

If you’re drinking a cozy cup of Chai with your oatmeal, why not combine them in these Chocolate Chia Chai Overnight Oats?

Mix up these easy overnight oats for a quirky mixture that’s sure to put some pep in your step…or in my case, my chaturanga dandasana.

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Rainbow Veggie Noodle Bake

By Flora & Vino 2 Comments

Quick 1-pan meal with three kinds of veggie noodles, chickpeas, and yogurt dill tahini sauce. Perfect for meal prep!

Are you binge-watching any good shows lately?

I recently started Lucifer, which has been thoroughly entertaining to me during the move!

It was the first comforting thing I watched in the new place, surrounded by takeout and piles and piles of freshly moved *stuff*.

With the “move” is technically over; all of said *stuff* is in one place but mentally I still feel like a moving truck with boxes waiting to be unpacked.

Which means dinner needs to be something that DOESN’T require a lot of unpacking, you feel me?

This Rainbow Veggie Noodle Bake is warm, comforting, and so easy to throw together for weeknight dinners!

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Pumpkin Chocolate Chip Breakfast Bars

By Flora & Vino 17 Comments

Easy pumpkin chocolate chip breakfast bars with oats, almond butter, and pumpkin naturally sweetened with maple syrup and dark chocolate.

Hello!

This week feels heavy and it’s only Tuesday.

Yesterday I had a a home photo shoot in my kitchen, which was awesome because I got to see my friend Michelle of Bosch Studios, but also because the deadline forced me to clean up my new kitchen.

I was grumbling around washing pots and pans before the sun rose, my pretty gray granite counters slowly becoming more and more visible as the dirty dishes became clean and shelved.

They say your living space reflects your mental space, or maybe it’s the other way around?

Either way, they both got a massive makeover yesterday.

Which made it way too easy to turn around and make something delicious for breakfast.

I highly recommend you clear your kitchen counters and whip up a pan of Pumpkin Chocolate Chip Breakfast Bars.

They’re packed with pumpkin, protein, healthy fats, and all the fall feels you need this autumn.

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Root Veggie Chip Arugula Salad

By Flora & Vino 3 Comments

Root Veggie Chip Arugula Salad with crumbled cashew cheese, and caramelized onions. Perfect for a light autumn lunch or side salad.

Today I left the house at 7 AM in shorts and felt 60 degree breeze hit my bare thighs.

I proceeded to jump into the car and blast the heat and seat heater, because how else do you get warm in September?

It’s definitely starting to feel like fall here in Virginia; colorful leaves cascading off of trees and a definite chill in the mornings and evenings.

With the first “official” day of fall in just a few days, all I can see are shades or sepia and burnt orange and gold.

When I think of fall, I immediately think of ruby-colored root veggies.

How about root veggies in chip form?

You’re going to love this Root Veggie Chip Arugula Salad for a light autumn lunch or side salad this season!

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Paleo Sweet Potato Snack Bowl

By Flora & Vino 5 Comments

Paleo sweet potato snack bowl with cinnamon, chopped nuts, dried fruit, and pecan butter. Perfect for a fall snack or breakfast!

I’m *really* trying to get back into the habit of preparing my own food after my move.

It’s been a lot of Whole Foods hot bar and Cava trips and Chinese takeout and I for one am over it and ready to get back to regularly scheduled F&V programming with a fridge full of chopped veggies and a kitchen I can walk through without fear of tripping over a half-unpacked box and stumbling to my death.

I keep telling myself that it’ll happen “when the counters are clear” or “once I clean the dishwasher” (it smells bad…LOL)…but I’m pretty sure that those are all just excuses for being uninspired.

Change is hard, and all I want to do these days is curl up with something to eat that’s safe, known, normal.

So I’m taking it back to the ultimate comfort food base for occasion– sweet potatoes.

These Paleo Sweet Potato Snack Bowl are a delicious fall snack or breakfast idea that you can make in advance and serve warm or cold!

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Pumpkin SunButter Chip Bliss Balls

By Flora & Vino 6 Comments

Easy 7-ingredient pumpkin SunButter chip bliss balls mixed together without a blender! Perfect to keep on hand for fall snacking.

This past week at Target I saw orange and black Halloween trinkets at the end of aisles and my immediate reaction was a visceral, “Too soon, TARGET. TOO SOON.”

But then at Whole Foods I spotted the first pumpkins, sitting plump, orange, and peppy in their cardboard cases.

Suddenly, it didn’t feel like too soon at all.

It felt TIME.

I wanted to pick a pumpkin right then and there and parade it around secure in my shopping cart for the remainder of my grocery trip.

Somehow I managed to restrain myself and made a beeline for the canned pumpkin, instead.

However, I’m fairly certain I’m going to get an heirloom pumpkin for my front step instead of the classic orange pumpkin this year. Thoughts?

I’d also like your thoughts on these Pumpkin SunButter Chip Bliss Balls that I made this week.

My first pumpkin recipe this year is in motion and it’s rolling your way.

All you need are 7-ingredients, 10 minutes, and the hunger for some fall fuel!

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Dark Chocolate “Choco-Tacos”

By Flora & Vino 1 Comment

Dark Chocolate “Choco-Tacos” in 30 minutes! Crispy corn tortillas stuffed with vegan dark chocolate ice cream dipped in chocolate with your favorite toppings.

Summer’s making a come-back.

Today when I woke up and checked my phone the weather app told me it was going to be 95 degrees today in Virginia.

Ninety-five! In September!

This calls for one cheers with something chilled…

Shut off the oven and let’s make Double Dark Chocolate “Choco-Tacos”.

When I didn’t order a chocolate chip cookie ice cream sandwich from the ice cream man at my pool growing up, you bet I was ordering a choco-taco.

I miss a good dessert taco, how about you?

So I made some today that are vegan, gluten-free, and naturally sweetened.

These ice-cream stuffed tacos are the best way to extend the summer sweetness a while longer.

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Delicata Squash Quinoa Power Bowl

By Flora & Vino 2 Comments

Power bowl with roasted delicata squash, quinoa, spinach, basil, and toasted pine nuts. Oil-free, gluten-free, and packed with protein and leafy greens!

At yoga teacher training last weekend we wrote our fears (about beginning training) on scraps of paper and burned them standing in a circle in the parking lot.

When it was my turn, I read my fears aloud (public speaking, lack of time, judgement) and then added sheepishly, “One of my other fears is fire, so, uh, could someone else light this for me?”

One of my yoga teachers grabbed my paper, squatting towards the asphalt and lighting my folded fears with ease.

The truth is that all of my fears wouldn’t fit on that scrap piece of paper even if I wrote SUPER small.

They’ve been a little out of control lately adjusting to living, cooking, and working in a new space.

Change. Is. Hard.

For example, I used an electric stovetop my *entire* life, and was more than apprehensive about the gas cooking range in my new townhome.

“You mean I have to cook over an open flame???”

Fear of fire, friends.

Well, and the very real fear of accidentally leaving the gas on, because I can be so haphazard in the kitchen.

This Delicata Pesto Quinoa Power Bowl is the first thing I’ve cooked in my new home and I’m pretty proud of it.

These power bowls are an excellent basic meal to make this fall for an easy protein-packed lunch or dinner.

Feel the fear (and the fire) and do it anyway!

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Gluten-Free

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