Gluten-Free

Apple Butter Stovetop Oats

Easy apple butter stovetop oats sweetened with apple butter and dressed up for fall with a crunchy seed and nut blend. Perfect for an easy breakfast.

Happy Fall, officially.

I wore long sleeves for the first time yesterday while Dan and I walked around Old Town Alexandria for a Wellness + Fitness Festival and when the wind picked up on the waterfront I felt that deep sense of renewal that comes with changing seasons.

Also that stubborn resilience of the human condition.

Chilly weather, come at me, I’m wearing a long sleeved shield, yo.

Other things that make me feel nourished and warm on colder mornings (like today– 59 degrees and rainy!) are big bowls of warm oatmeal.

I enjoyed overnight oats all summer long for a quick grab and go breakfast, but now I’m ready to stand over the stove top for a few to get warm, how about you?

These Apple Butter Stovetop Oats are the perfect naturally sweet fall breakfast to keep the chill out and the cheer in.

This fresh fall mix of seasonal apples, dried fruit, nuts, and seeds comes together in just 10 minutes to fuel your day!

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Pumpkin Pie “Cheesecake” Bars

By Flora & Vino 1 Comment

Pumpkin pie “cheesecake” bars made with cashews, coconut butter, and an easy no-bake granola bar crust. Store these in the freezer for a fun fall dessert!

During the Thanksgiving season my elementary school cafeteria started serving pumpkin ice-cream.

This highly sought after frozen treat was a macaroni and cheese yellow that we ate out of tiny cup with tiny wooden spoons.

You bet I spent all of my lunch card money on them, because even at a young age I knew pumpkin variations of anything made them better.

Kind of like cheesecake.

It’s here.

The first pumpkin recipe on the blog this season!

But really, aren’t you a little proud of me for making it this far into September to post all of the pumpkins?

These Pumpkin Pie “Cheesecake” Bars are low in sugar with an easy 2-ingredient granola bar crust and a creamy dairy-free pumpkin pie cheesecake filling!

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Baked Breakfast Apple Crisp (Gluten-Free!)

By Flora & Vino 17 Comments

Baked Breakfast Apple Crisp that’s naturally sweetened with maple syrup and dates. Perfect with yogurt for breakfast or ice cream for dessert.

Autumn called and said it’s showing up Sunday, ready or not.

But I’m ready, are you?

I’ve been getting so excited about warm and cozy fall breakfasts; the kind that make you want to jump out of bed even when it’s chilly outside of the covers.

I’m even more excited about the ones that look and taste like dessert…for breakfast.

This Baked Breakfast Apple Crisp (Gluten-Free!) is exactly how I want to start every fall morning.

It’s packed with sweet seasonal apples and a hearty and nutritious almond oat crumble topping.

This Baked Breakfast Apple Crisp might look like dessert, but it’s actually packed with good for you things to fuel your fall!

It’s naturally sweetened with apples (duh!), maple syrup, and Medjool dates.

The oat and almond crumble combination is a great source of protein on its own– plus a spoonful of protein powder to the apple pie filling, too.

Protein powder acts as a thickening agent instead of cornstarch AND gets you a little extra boost.

Almond butter and raw almonds add healthy nutty fats while keeping the recipe oil free.

Shall I continue?

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Cauliflower Cashew Butter Alfredo

By Flora & Vino 7 Comments

Cauliflower Cashew Butter Alfredo with vegetable noodles in a creamy steamed cauliflower and cashew based sauce with nutritional yeast and green peas.

Did I ever tell you guys that we have a spare fridge in the garage?

Shortly after moving into our condo, I took the fridge for a grocery haul trial and decided after much pushing and shoving that it just wasn’t big enough.

“Nope, not happening,” I said while trying to smoosh an unruly bundle of kale into the already tight produce drawer.

So now we keep the fridge downstairs stocked with frozen fruit and veggies, extra almond milks, kombucha, beer for Dan, oh, and cauliflower.

It doesn’t matter how big or small the head of cauli is, it just takes up too much oddly shaped space to hang out upstairs.

When it’s time to fetch said items, Dan and I pull straws on whose turn it is to race down the stairs to pull the produce out of exile.

Not it.

Everyone’s a winner with this Cauliflower Cashew Butter Alfredo on their plate, though- it’s the perfect plate-based pasta to fall into fall with!

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“Cheezy” Chickpea Sheet Pan Meal

By Flora & Vino Leave a Comment

“Cheezy” Chickpea Sheet Pan Meal with chickpeas, veggies, and nutritional yeast seasoning. Vegan, gluten-free, grain-free, and perfect for meal prep!

Well hello there!

How was your weekend?

This past week/weekend I went to Natural Products Expo East and visited with all of my favorite brands and scoped out the newest products in natural foods.

It was a lot of walking, a lot of talking, and a lot of sampling!

Somehow I had the bright idea to hit the grocery store on the way home from the trade-show, to, you know, kill two birds (two tofus?) with one stone, so to speak.

After being surrounded by food and chatter about food all day PLUS lugging of all of the loot from the show AND all of my groceries up three flights of stairs (we’re on the top unit of a stacked condominium!)– I decided I didn’t want to see or hear about food again. Like ever.

But then of course that changed because…a girl’s got to eat.

I eased back into the kitchen today with this fail-proof 1-Pan Meal that’s perfect for meal prep!

If you’re feeling a bit tired, frazzled, and food-overwhelmed like me, this “Cheezy” Chickpea Sheet Pan Meal is exactly what you need.

Come on, let’s do it!

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Loaded Sweet Potato Chip Nachos with Sweet Potato Nacho Cheese

By Flora & Vino 4 Comments

Quick and easy plant based “nachos” with sweet potato chips and all the fixings. Perfect for a plant-based side, appetizer, or game time snack.

At Mexican restaurants, my sister used to order the loaded nachos appetizer as an entree and we’d all laugh at the giant plate juxtaposed with her tiny frame.

I’m starting to think she had the right idea, though, you know?

It’s been dark and overcast here with the the impending Hurricane Florence, so I’m thinking we should brighten up our plates a bit.

My plans tonight are simple and I thought you might want to join in.

I’m making a giant plate of these Loaded Sweet Potato Chip Nachos with Sweet Potato Nacho Cheese to kick back for a little fiesta.

It’s the perfect plant-based appetizer, side, meal (no judgement!), or snack to munch on for sunshine-y vibes.

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Healthy Trail Mix Cookies

By Flora & Vino 4 Comments

Healthy Trail Mix Cookies that are nut-free, oil-free, gluten-free, and refined-sugar-free. Perfect for a healthy breakfast, snack, or dessert.

Happy Sunday, buds.

This past week on the phone with my parents we laughed about the family excursions we used to take on Sundays to Costsco.

You might not think Costco is a very exciting place for kids, but for my sister and I, it was a wild brunch extravaganza.

Every aisle we turned onto was brimming with major sample potential, and those little white portion cups got us through the most trying of trips.

They also had the best signature trail mix– a sweeeet mix of almonds, peanuts, cashews, raisins, and M&Ms.

It was a back-to-school staple that could almost always be found somewhere in the dark recesses of my overly stuffed backpack.

I was thinking about that mix this weekend when I whipped up these Healthy Trail Mix Cookies.

They’re the perfect back-to-school snack– a lil sweet, a lil salty, and packed with 5x the seed-y healthy fats and protein.

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1- Pot Vegetable Chana Masala

By Flora & Vino 6 Comments

1-Pot Vegetable Chana Masala packed with vegetables in a spicy tomato-based broth. Serve by itself or spoon over quinoa or rice.

When I worked at the library in college, my then boss introduced me to my first taste of Indian buffet down the street.

Not having ever tasted Indian food before, I did what any hungry college kid would do when faced with a sea of interesting new food for the grabbing.

I tried a little bit of everything.

I sat down with my plate a patchwork of dishes with names I didn’t know how to pronounce and grubbed out.

Hours later at the library, my body told me (not so subtly, I might add) that it wasn’t very unhappy with my decision to consume all of those new flavors and spices.

I was all, “Keep it together, body, I have books to shelve!”

Then it was all, “<insert nauseous green emoji>”

…and I haven’t been to an Indian buffet since.
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Zucchini Tahini Breakfast Cookies

By Flora & Vino 9 Comments

Oat-based breakfast cookies with zucchini and tahini. Gluten-free, oil-free, and sweetened with dates. Perfect for easy breakfast on the go.

Zucchini Tahini, Zucchini Tahini, Zucchini Tahini…say that ten times fast.

Did I ever tell you that I was an English minor in college?

Yep, I graduated with an Art History major and a double minor in English andArt & Visual Technology.

That’s why this whole blogging thing works for me– it’s the perfect harmony of words and images (and yums, duh).

Occasionally I like to dust off all of those learned literary devices and apply them lovingly to my creations.

I’m currently taking a break from plant-based alliteration to bring you…plant based rhymes.

And cookies for breakfast, obviously.

These Zucchini Tahini Breakfast cookies are even more fun to eat than they are to chant– coming from experience.

Grab a zucchini and your favorite jar of tahini and let’s make healthy cookies for breakfast!

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Cran-Apple Tempeh Kale Salad

By Flora & Vino 2 Comments

Cran-Apple Tempeh Kale Salad made with massaged kale, diced apple, walnuts, tempeh crumbles, and raw nut cheese. Perfect for easy fall meal prep lunches.

Happy Labor Day Weekend!

Is it just me, or are you stuck in a weird rut with your eats too: oscillating back and forth between juicy summer peaches and crisp fall apples?

I’m going to miss the late night summer strolls with Harper around the neighborhood but I’ve been a sucker for fall food.

Obviously the allure of apples won out for this post.

I wanted the first of this month to elicit all the fall feels!

This Cran-Apple Tempeh Kale Salad is a favorite of mine.

It’s fresh and hearty, sweet and savory; just like Fall should be.

So, did it work?

Are you feeling fall?

I think you might need to make it first to get the full effect, ok?!

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