Gluten-Free

Hot Chocolate Overnight Oats

Cozy hot chocolate overnight oats with a decadent chocolate cashew cream. Perfect for a quick meal prepped breakfast. Serve chilled or warm!

Hi, everyone!

This week I went “LIVE” for the first time on Instagram.

I love taking photos and I’ve gotten pretty comfortable in front of a lens, but put me in front of a video camera and I turn into jello.

Weird jello.

Naturally I was nervous, like, opening and closing blinds to check the lighting and reapplying lip balm nervous.

In the last few seconds before the camera went rolling, Harper ditched me on the couch.

But it was a lot of fun and I got to have a great conversation with one of my favorite brands.

The conversation took me out of my own head and reminded me to focus on communicating a message instead of obsessing on the perception of it.

It was a gentle reminder to myself to continue to do things that put me outside of my comfort zone.

Here’s one for you: Hot Chocolate Overnight Oats.

You’re going to love this easy and decadent blend to start off the day, paired with a creamy 3-ingredient chocolate cashew cream.

Throw it all in a jar and treat yourself to hot chocolate in the morning.

Comfort zones be darned!

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“Beety” Lentil Noodle Stew

By Flora & Vino 2 Comments

Cozy 1-pot “Beety” Lentil Noodle Stew with lentils and beet noodles. Perfect to meal prep for cold winter work nights made easy.

Hey, you!

I hope you had a nice Thanksgiving!

Dan and I were lucky to spend time with tons of family, some that we haven’t seen in years.

Do you ever get the post- holiday blues?

You know, that awkward feeling of, oh, now what?

After the table is cleared and family starts to dissipate, I always start to feel a little funny as my mind shifts from “holiday-mode” to the post-holiday-world.

I’ve even been known to be downright glum as the warm glow of festivities is slowly enveloped by too early night skies.

Luckily, the post-holiday world is one with stews.

Warm, hearty, comfy, cozy stews.

This “Beety” Lentil Stew warms you from the inside out and puts on a smile on your face on the darkest of evenings.

Let’s get blues-bustin’!

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Nutty Protein Stuffed Pears

By Flora & Vino Leave a Comment

Stuffed pears baked with a spiced nut butter filling. Serve solo or with oatmeal, yogurt, or ice-cream for a protein packed breakfast, snack, or dessert!

Happy Thanksgiving Eve, everyone!

How is your holiday so far?

My day has consisted of a little dancing to Christmas music a day early, a lot of time scampering around the kitchen with the oven on, and a TON of sighing when I receive ANOTHER Black Friday email.

(Note to self: Do a Digital Minimalism Detox…see text below!)

If you’re like me, you’ve probably seen your fair share of stuffed veggies scrolling across Instagram in the past week, but how about stuffed fruits?

These Nutty Stuffed Pears are baked to perfection and stuffed with an irresistible spiced nut-butter filling.

They’d be the perfect light dessert after all of the good food we’re going to enjoy tomorrow!

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Orange Cranberry Sauce

By Flora & Vino 2 Comments

Orange cranberry sauce sweetened with maple syrup and fresh squeezed orange! Ready in under 20 minutes for your healthy holiday celebration.

Are you hosting Thanksgiving this year?

You might be surprised, but I’ve never hosted.

Nope, not even a Friends-giving.

Dan and I are still in a comfortable pattern of alternating between his parents and mine for holiday festivities.

But when I do, you can bet this 2-Way Low Sugar Orange Cranberry Sauce will be on the menu.

It’s lightly sweetened with maple syrup and fresh squeezed orange, with an optional chia twist, that comes together in under 20 minutes for you and yours.

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Delicata Squash & Chickpea Bake

By Flora & Vino Leave a Comment

Delicata Squash & Chickpea Bake with romanesco broccoli, and an oil-free almond butter “gravy”. Perfect for meal prep and easy workweek dinners!

Hi, friends!

Are you ready for the ultimate plant-based cozy meal?

Amidst your holiday to-dos and darker than normal evenings, allow this easy meal to be a beacon of light at the end of the day.

This Delicata Squash & Chickpea Bake has all of the warm anticipation of the holidays baked into one easy seasonal dish.

It comes together in under an hour with only a few vegetables and a no-prep oil-free almond butter “gravy”.

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Brussels Sprout Cranberry Salad

By Flora & Vino Leave a Comment

Brussels Sprout Cranberry Salad with kale, roasted brussels sprouts, quinoa, cranberries, and pecans in a sweet no-oil-added apple cider tahini.

I created this salad on our trip to Indiana last month as a sort of happy accident.

It was about 10 PM, and I was up, running on adrenaline and kombucha, quite literally throwing veggies and leftovers in Tupperware to pack for the trip the following day.

Somehow in my pre-travel anxiety I threw together the best the combination of perfectly roasted brussel sprouts, toasty white quinoa, dried cranberries, and chopped pecans, all mixed in with a creamy oil-free apple cider tahini that I whipped up on the spot.

I didn’t think I worked well under pressure, but this salad begs to differ.

You need to add this Brussels Sprout Cranberry Salad with Apple Cider Tahini to your weekly salad rotation!

While traveling the next day, we happened to stop at a cute plant-based restaurant in Pennsylvania for Dan to grab some grub, and I was surprised to the see that the menu had italicized words under the entrée that read “Gluten Free“, “Vegetarian“, and “Vegan“.

I stubbornly turned down the options, though, recalling how much time and energy went into my Tupperware party the night before.

I wasn’t about to let that salad go to waste, friends!

When we got back to the car, I pulled out red-lidded square Tupperware, determined to love its contents.

But I didn’t have to try hard.

I was practically swooning before we got back on the highway.

I told Dan “OH MY GOD, THIS IS SO GOOD,” between brusselin’ bites more than he cares to remember.

The only consolation in finishing it was that I had two left to nosh on the rest of the trip!

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Paleo Pumpkin Pecan Pillow Cookies

By Flora & Vino 4 Comments

Easy grain-free cookies made pumpkin and pecan butter sweetened with maple syrup. Perfect to meal prep for healthy snacks, dessert, or even breakfast.

Confession: I’m REALLY bad about writing down my recipes.

I know, I know, for shame.

You see, most of them are so startlingly simple, I just kind of will myself to remember while doing some serious taste-testing.

Note to self: New Years Resolution #1…Record ALL the yums.

Luckily, I found an old archived Instagram post that jogged my memory on the measurements for these cookies that are your pumpkin and pecan pie all tied into one.

These Paleo Pumpkin Pecan Pillow Cookies are a recipe you won’t want to misplace.

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Mexican Stuffed Acorn Squash

By Flora & Vino Leave a Comment

Mexican Stuffed Acorn Squash packed with quinoa, steamed corn, and red beans. Perfect for a plant-based dinner or holiday meal!

Who’s planning out their Thanksgiving menu?

Being plant-based, my family and friends like to give me a hard time about bringing a “Tofurkey” to dinner, or some other pesudo-meat creation.

No offense to you Tofurkey eaters out there, (I’ve actually never tried it!) but I usually take a pass on the “Frankenstein” food products, as I like to call them.

You know, the ones that try oh so hard to imitate dairy products but will never quite get there?

I prefer to throw to throw all of the seasonal harvest in a bowl and call it a holiday.

Bonus points if the bowl is edible, too.

How about we try this easy Mexican Stuffed Acorn Squash that’s packed with protein, spice, and earthy flavors!

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Sweet Potato & Beet Breakfast Hash

By Flora & Vino 2 Comments

Sweet Potato & Beet Breakfast Hash served with Apple Maple Breakfast Sausages. Perfect as weekend brunch, breakfast, or holiday side!

I woke up this morning totally befuddled by the time change.

All week I knew it was coming, both dreading the darker mornings and anticipating that free extra hour of sleep.

I stared at the kitchen clock, steaming black coffee in hand, and for a good 10 seconds I was pretty sure I was in an episode of Stranger Things. (Anyone else obsessed?)

I used to be a morning person, friends.

I loved waking up and getting as much done as I could before the rest of the world joined me.

If mornings were a race, I was a marathoner.

Now, I prefer that quiet time at night, because it feels like there’s less pressure to do all the things.

In the evenings, I’ve already made peace with the day, what did and didn’t get done, so I feel more confident to just BE.

I might be coaxed back to the morning life, though, with a big breakfast like this Sweet Potato & Beet Breakfast Hash waiting for me on the table.

Hint hint, nudge nudge.

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Autumn Winter Squash Mango Smoothie Bowl (Banana-Free)

By Flora & Vino 9 Comments

Fall-inspired banana-free smoothie bowl packed with roasted winter squash and sweet mango. Perfect for busy weekday meals and post-workout fuel.

Happy November!

As I’m writing this, it’s 74 degrees outside and we have the windows open.

Needless to say, it’s unseasonably warm.

You know what that means…it’s the perfect day to share a new smoothie bowl recipe!

To be honest, after completing my “galaxy bowl” series over the summer, I felt a bit smoothie-bowl uninspired.

Don’t get me wrong, I still ate them, I just felt like all of my new combos were just different variations of the same thing.

That was before I created this Autumn Winter Squash Mango Smoothie Bowl combination that sent those galaxy bowls back to space.

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