Gluten-Free

Black Soy Bean, Beet, & Bok Choy Bowl with Garlic Ginger Tahini Dressing

Easy power bowl with black soy beans, beets, and bok choy served over a bed of quinoa and drizzled with a creamy garlic ginger tahini.

I’ve been thinking a lot about this tight-rope that we all walk on, friends.

Balance is hard, isn’t it?

We’re constantly pulled in dual directions in an epic never-ending tug-of-war of different virtues.

Self-love and Self-improvement. Action and Inaction. Simplicity and Complexity.

One thing that I think we can all agree on is that the best eats are the ones that start simple and taste complex, though, don’t you think?

A bit of yin and yang.

This Black Soy Bean, Beet, & Bok Choy Bowl with Garlic Ginger Tahini Dressing comes together in under 30 minutes with bright whole foods and a creamy tahini dressing.

You can save the “To be or not to be…?” and focus on the real cruz of the matter….

To bowl or not to bowl?

(And why the heck not?!)

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Cinnamon Roasted Carrot Cake Shakes (Banana-Free)

By Flora & Vino 2 Comments

Banana-free carrot cake shakes with cinnamon roasted carrots, frozen pineapple, and dates. Perfect for an easy breakfast, snack, or post-workout drink.

Happy Sunday, friends!

How was your weekend?

Mine was pretty quiet in the best possible way.

We took the time to tackle a little spring-cleaning and rearrange areas of the condo that weren’t really working.

Sometimes it feels like the kindest thing I can do for myself is to tackle headfirst those big tasks that have been lazing around my TO-DO list for months, you know?

Another kind thing we can do for ourselves to prep for the week is to go bake a giant tray of cinnamon roasted carrots.

Cinnamon roasted carrots?

Yes, to throw in Carrot Cake Shakes!

These Cinnamon Roasted Carrot Cake Shakes are a fun banana-free mix that make it possible for you to have your cake and drink it too.

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Sweet Potato Boats with Sweet Potato Cream

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Sweet potato boats with chickpeas and roasted broccoli with ginger turmeric sweet potato cream. A hearty plant-based meal for the family!

Happy Friday Eve!

I used to worry that writing about food would get old.

As it turns out, it’s mostly thinking up ways to describe how amazing something tastes that really uses brainpower.

If you think about it, it’s actually pretty hard to describe what a sweet potato, for example, tastes like if you were describing it to someone who’d never had one before (poor soul!).

How would you describe it? Sweet? Fluffy?

Every word feels a bit inadequate to encompass all that is…a sweet potato.

So you’re just going to have to trust me when I tell you that these Sweet Potato Boats with Sweet Potato Cream are out of this world good eating.

How’s that for a descriptor?

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Double Baked Stuffed Spaghetti Squash

By Flora & Vino Leave a Comment

Easy stuffed spaghetti squash loaded with chickpeas, marinara, and fun Greek veggies. Perfect for meal prep and easy weeknight lunches and dinners.

Home ownership, while being comforting and fulfilling, is also a whole lot of maintenance.

I never thought I’d miss that friendly repair man who came to fix everything in our old apartment whenever I wanted for FREE.

Last week our microwave filter needed to be replaced.

If you’re thinking, “Hold up…microwaves have a filter?”, you’re not alone.

That’s what I said, too!

To be honest, I’ve never really been my microwave’s biggest fan (it never reheats stuff the second time around to taste quite as good, does it?), but I’d come to rely on it for warm food after a long day.

So I decided to create an easy meal that reheats quickly and deliciously in the oven, instead.

Enter these Double Baked Stuffed Spaghetti Squash!

The perfect plant-based meal to make in advance for hearty food that will steal your heart in just 15 minutes.

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Peanut Butter Banana Bread Swirl Muffins

By Flora & Vino 14 Comments

1-bowl peanut butter banana bread swirl muffins! Oil-free, gluten-free, and naturally sweetened with bananas and coconut sugar. Perfect for meal prep!

I feel like I’ve been ever so slowly and painfully moving through quicksand all week.

Struggling through a metaphorical mess without a whole lot to show for it.

In other words, it’s been a week.

But then there’s that archetypical voice in my head, the one in the action movie that warns, “Stop moving! It’ll only make you sink faster!”

Doh. Well, guys, I’m a goner.

But wait!

These Peanut Butter Banana Bread Swirl Muffins are proof that I did in fact, accomplish something.

I made muffins, yo.

Last week I shared with you a cookie recipe that started out as a muffin and now I’m sharing a muffin recipe that started out as a bread.

Isn’t it funny the way that recipe ideas grow and evolve?

Flora & Vino isn’t exactly hurting for lack of muffin recipes, so I originally intended for these muffins to be bread!

But there’s something so perfectly concise and oh so approachable about a muffin, isn’t there?

You guys obviously thought so, too, because when I asked you if you preferred this combination as muffins or bread, muffins WON.

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Loaded Tofu Scramble Bowl for One

By Flora & Vino 1 Comment

Loaded Tofu Scramble Bowl for One! Extra-firm tofu with chopped vegetables, leafy greens, and spices served with avocado and hot sauce.

Friends!

How are you doing on your New Years intentions and resolutions?

I’m still shocked that my one month of yoga in January has turned into a most cherished daily practice.

My favorite part of my day now is entering that warm room and leaving everything both mental and physical on the outside.

Other things…I haven’t so seamlessly incorporated.

We’ve got some time before December, though, right?

I also wanted to start incorporating more savory breakfasts into my diet this year.

There’s something so energizing and comforting about sitting down to a big steaming bowl of veg first thing in the morning.

If you get stuck in sweet breakfast autopilot like me, you’re going to love this week’s customizable classic!

This Loaded Tofu Scramble Bowl for One is the perfect protein-packed and veg-full mixture for an easy breakfast, brunch, or brinner.

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Blueberry Banana Breakfast Cookies

By Flora & Vino 14 Comments

Hearty breakfast cookies made with oats, almond butter, and blueberries. Sugar-free and naturally sweetened with banana and applesauce.

Happy Easter!

I hope you’re celebrating with a big basket of your favorites.

Spring has always felt like one big celebration to me, mostly because my sister and I have week apart Aries birthdays, with Easter falling somewhere in between birthday bashes.

Can I tell you guys a secret?

Tomorrow is, in fact, my birthday, and it’s a big one.

Yup, the big 3-0.

I know, I know, its no big deal in the macrocosm of time, but for me in my daily grind, it feels epic.

If age is just a number, then breakfast is just another meal, and for my first meal of the new decade, I want cookies.

These hearty Blueberry Banana Breakfast Cookies are the perfect way to start your day!

They’re 5- ingredients, oil-free, gluten-free, sugar-free, and popping with blueberry banana flavor.

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Broccoli Lime Rice & Black Bean Burrito Bowls

By Flora & Vino 4 Comments

Broccoli lime rice & black bean burrito bowls with fajita veggies, avocado, and your favorite toppings. Perfect for a quick meal!

There other night I had a bad dream about blogging.

It’s kind of fuzzy now but I’m pretty sure it involved sending out an incomplete post draft; my half baked ideas and photos exposed to the masses.

Gasp.

But really, it was mildly terrifying and I’m so glad you’re reading this in its fully executed state.

What’s more worrisome, though, is that I don’t have enough Mexican recipes on the blog.

Let’s fix that.

These Broccoli Lime Rice & Black Bean Burrito Bowls come together in under 30 minutes for a delicious grain-free and gluten-free twist on the classic!

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Roasted Beet Salad with Lentils, Carrot Ribbons, & Citrus Tahini

By Flora & Vino 1 Comment

Colorful roasted beet salad for a spring dining spread. Gluten-free, oil-free, and packed with seasonal colors and veggies. Pair with a glass of Prosecco!

When I put on my first pair of glasses, I walked outside the optometrist’s office to a crisply defined outdoors.

I commented the whole way home to my parents how…”the trees…they have leaves!”

All those formerly fuzzy shapes did indeed have borders, and I couldn’t believe how much I’d been missing.

This time of year always makes me feel like I’m putting on my OshKosh glasses again and ogling at the trees.

Watching everything dead routinely come alive again is a bit magical, no?

It’s Sunday and I want to propose a toast.

To spring, to new beginnings, and to big spreads of roasted seasonal veg with a little bubbly to wash it all down.

This Roasted Beet Salad with Lentils, Carrot Ribbons, & Citrus Tahini + Prosecco is the perfect plant-based wine pairing for your Easter table or anytime Spring dining!

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Rainbow Roasted Carrots

By Flora & Vino Leave a Comment

Easy rainbow roasted carrots with toasted quinoa, fresh mint, lemon, and tahini drizzle. Perfect for a dinner party or holiday main dish!

Rainbow Roasted Carrots served on plates over quinoa with fresh lemon, shredded mint, toasted pine nuts, and drizzle of tahini

Spring has sprung!

Well, sort of.

We had a “fakeout” snow storm yesterday and now it’s 60 degrees and sunny.

Yeah, take that, winter.

I don’t know about you, but I’m giddy thinking about bright pastels and light spring dishes and jacket-less adventures.

These Rainbow Roasted Carrots with Toasted Quinoa, Mint, & Tahini makes all of that feel possible in one easy light dish!

It’s fresh, bright, nutritious, and comes together in under an hour for a hearty veg-centric entree or side.

I can’t get seem to reach my carrot quota lately.

When we were in California recently, I bought a big bag of them that I dipped in creamy peanut butter and hummus alike; the crunch seemingly deafening in our little hotel room.

If you’re conscious of the crunch too, these roasted rainbow beauties will help keep your carrot consumption on the DL.

In this recipe, we roast them until they’re fork tender, supple, and sweet.

Roasting the carrots brings their natural sweetness to the forefront for a slightly sweet smokey treat!

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