Gluten-Free

Sweet & Savory Breakfast Salad

Sweet & savory breakfast salad packed with protein and whole foods. Perfect for a fun light breakfast for warmer weather.

Happy Sunday and Happy Mother’s Day!

I was lucky to be able to see my mom last night.

My parents came over for dinner at our place and I swear Harper was strutting around with a big smile on her face, absolutely loving being the center of attention.

Dad tuned and cleaned up my old guitar (did you know I used to play?) and I’m determined to bring life back to the strings!

This morning, I’m having mother’s day brunch for me, myself, and I, the self proclaimed dog momma of this family.

This Sweet & Savory Breakfast Salad requires only a handful of whole foods you’ve got in the kitchen for an unexpected and easy blend of leafy greens, fruit, and veg.

Go ahead, grab the salad tongs and mixing bowl before noon!
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Easy Orange Chickpea Stir Fry

By Flora & Vino 2 Comments

Easy orange chickpea stir fry with veggies and fresh squeezed orange served over fluffy cauliflower rice. Perfect for meal prep dinners!

Do you like your dinners hot?

With the weather getting warmer, I haven’t felt like turning the oven on quite as much.

In fact, last night I had a gigantic salad for dinner, noshing on My Go To Kale Salad while Dan searched the DVR for shows.

Who am I?!

Typically, though, no matter the season, I equate dinner with a warm meal.

So I’ve recently rediscovered my love of a good stir fry– quick, easy, flavorful, and packed with as many veggies as you can fit in the skillet.

This Easy Orange Chickpea Stir Fry comes together in 20 minutes for a quick flavorful plate that’s spicy and naturally sweet!

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My Go-To Kale Salad

By Flora & Vino Leave a Comment

Versatile kale salad with a creamy oil-free tahini dressing. Massaged kale, leftover cooked quinoa, and plenty of fresh veggies from the fridge.

On our way up to New York last weekend, my sister and I rode a particularly un-fun bus.

The driver forbid us from leaving the bus, “This bus doesn’t stop!”, so we stayed in our seats cross-legged and prayed for zero traffic.

The bus’s double doors spit us out on a busy intersection nowhere near Penn Station (what our tickets had promised).

We had intended to walk all the way to our hotel, but my luggage straps dug into my shoulder and my stomach was growling and the whole following maps thing wasn’t my forte.

After hailing our first cab of the trip (I always feel silly waving at yellow cars with my arms outstretched– do they know I feel like I’m playing pretend in the city???), we made it to the hotel, where I proceeded to flop down on the bed, unpack my Tupperware, and start shoveling kale and quinoa into my mouth.

Through mouthfuls of heaven, I asked Rachel, “You don’t mind if I eat, do you?”

I joked about putting it on the blog. Kidding, but not kidding.

And so here we are– My Go-To Kale Salad.

Easy, versatile, and sure to save your day…no matter where you are!

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Chocolate Cherry Chickpea Chewies

By Flora & Vino Leave a Comment

Chocolate Cherry Chickpea Chewies made with chickpeas, cacao powder, and nut butter, lightly sweetened with maple syrup and cherry butter.

Are you a city-dweller?

I just got back from New York after a weekend of exploring NYC with my sister.

It was her first visit to the city that never sleeps, and I loved seeing the best of city life through her fresh eyes: endless possibilities, unapologetic creativity, and diversity of life.

We walked, talked, ate, and then ate some more. (Walking everywhere really works up an appetite, ya know?)

It’s true, I’m more at home at a vineyard in the middle of nowhere than in the middle of Times Square, but I love the gentle perspective shift I always have after traveling.

My beloved little kitchen is just a small-ish slice of a much bigger menu!

“Oh, wait, you mean…not everyone eats chickpea cookies?!”

These Chocolate Cherry Chickpea Chewies require only a handful of ingredients for a protein-packed and antioxidant-rich treat that’s perfect for snacking.

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Rosemary Balsamic Glazed Tofu

By Flora & Vino 4 Comments

Tofu steaks glazed with a rosemary balsamic reduction in just 30 minutes. Serve with asparagus and quinoa for a plant-based dinner!

Happy MAY!

How’s it going?

I’m preparing for an upcoming “sister getaway” with my sis this weekend in New York City!

She’s never been to the big apple and we vowed to make it happen this year.

So it’s May, the trip is imminent, and I’m dreaming about some of the eclectic eats we might stumble upon in the city.

Pass me a big bowl full of veggies drizzled in tahini and I’m a happy camper, but occasionally I do crave a more classic plating.

In the world of plants, this is sometimes hard to come by.

That’s why we need to add this Rosemary Balsamic Glazed Tofu with Asparagus to our plant-based dining repertoire!

It’s got the best oil-free, gluten-free glaze that comes together in less than 30 minutes for a hearty dinner spread.

Let’s go dine FINE.

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Chocolate Chunk Muesli Snack Cookies

By Flora & Vino 2 Comments

Chocolate Chunk Muesli Snack Cookies made in 1-bowl with muesli, almond butter and dark chocolate. Oil-free, gluten-free, and naturally sweet!

Cookie Confessions P1: I’ve never used muesli in any of the conventional muesli ways.

Nope, I’ve never enjoyed it soaked, on the stovetop, or in yogurt.

But I do use it in regularly in cookies, so I can work my way backwards from creative to generic, yeah?

I’m so excited to share these Chocolate Chunk Muesli Snack Cookies with you!

Well, maybe not these cookies specifically, (that might break my heart) but the recipe is up for the taking!

You’re going to love their hearty texture, short ingredient list, and gooey dark chocolate chunks.

Let’s get baking!

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Strawberry Banana Almond Butter Granola

By Flora & Vino 4 Comments

Strawberry banana granola made oil-free with creamy almond butter and sweetened with maple syrup. Gluten-free with a grain-free option!

Hi friends!

I bought my first big carton of fresh strawberries this week.

They were the big bulbous deep red ones ones that you can’t help but stare at long and hard before sinking your teeth in.

Strawberry season is a little late this year in Virginia because of all the warm to cold to warm to cold weather patterns.

That’s OK, though, because I’ve been working a granola recipe with all of the strawberry vibes without disrupting the strawberry fields.

Remember that time I made Oil-Free Chunky Tahini Granola and became a little (OK, a lot) obsessed with it?

Well, I’m back with a new oil-free version today that’s equally delicious.

It starts with gluten-free oats, almonds, pecans, and shredded coconut.

Creamy almond butter replaces added oils and maple syrup adds unrefined natural sweetness.

Stir in my new favorite strawberry banana chips, and you have a strawberry banana bash!

I left the clusters fairly “chunky” here, but if you prefer a finer consistency try adding everything to the blender and pulsing for a few times to even things out.

This Strawberry Banana Almond Butter Granola is what I want to wake up to in spring and every day always.

It comes together in under 30 minutes with ingredients you can count on both hands.

Let’s do it!

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White Bean & Kale Soup

By Flora & Vino 1 Comment

White Bean & Kale Soup with white beans, kale, and vegetables in an oil-free broth. Perfect to meal prep for hearty healthy dinners!

Psst.

It isn’t too “April” for soup, is it?

Asking for a friend.

Spring weather is coming to Virginia in quiet spurts that don’t seem to stick.

It’s cold here today with a persistent drizzle– one of those rainy days where you wish it would just pour and get it over with already, ya know?

But April showers bring May flowers…

Until then, let’s cozy up and make this Easy White Bean & Kale Soup!

It’s packed with plant-based protein and leafy greens in a cozy oil-free broth.

Did I tell you guys about the bean soup my mom used to make for us growing up?

It was quite possibly my first love affair with legumes.

She used white navy beans as the base and let them slow cook to buttery bean-y perfection.

That’s the first thing that comes to mind when I think of bean soup.

This soup started off as a recreation of the family recipe and then took on new Flora & Vino form!

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Butternut Pasta Primavera

By Flora & Vino 1 Comment

Plant-based pasta primavera packed with crisp sautéed spring veggies served over tender butternut squash noodles. Perfect for lightened up pasta night.

One summer growing up I spent a week with my cousins in North Carolina.

At first I was so homesick– it was the first time I’d been away from home for an extended period of time.

One night, we all sat down to a spaghetti dinner with my aunt and uncle and I watched my cousin eat her pasta sauce-less, all of those white noodles slipping and sliding across her plate without any red gravy.

I was totally intrigued.

This wasn’t how we ate pasta at my house.

It was one of those “coming of age” moments where I first contemplated the diversity of living, and er, the palate.

If pasta without sauce was an option…what other elements of meal time and real life differed from how we did it at home?!

This Butternut Pasta Primavera is the perfect lightened up meal for spring that breaks all the boundaries of your noodle know-how!

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No-Bake Lemon Pie Bars

By Flora & Vino 2 Comments

No-bake vegan lemon bars made with a “cookie” crust. Naturally sweet and gluten-free. Perfect for a healthy warm weather treat.

Hi guys!

Show of hands…who else is a fan of lemon?

I’ve been on a major lemon kick this week.

We bought a bunch of gorgeous golden lemons this week and I’ve already used them all up, squeezing and zesting them into everything.

And you know what else goes well with lemon?

Pie. That’s what.

These No-Bake Lemon Pie Bars with “Coco-Roon” Crust come together with just 7 ingredients for a sweet and tart treat that’s perfect for spring!

In case you’re wondering about the “Pie” part…let me explain.

I called these bars Lemon “Pie” Bars because the filling is soft and creamy instead of the firmer lemon bars you might be used to.

These bars are gluten-free, refined sugar-free, and entirely plant-based with ingredients you probably already have on hand.

So don’t wait for life to give you lemons, take ’em for yourself, and let’s do some raw vegan dessert-ing.

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