Gluten-Free

Strawberry Hemp Heart Muffins

Strawberry muffins packed with fresh strawberries and hemp heart protein. Naturally sweetened and perfect to meal prep!

Happy Father’s Day, friends!

I love the challenge of taking old family recipes and making them new with fresh updated ingredients.

Altering the original recipe for my mom’s Strawberry Bread to make gluten-free, oil-free, and refined sugar-free muffins might be the best dad’s day gift ever.

I see you, Strawberry Hemp Hearts Muffins.

And so does dad.

I’ve told you about my mom’s Strawberry Bread before, haven’t I?

In case you missed it, let me remind you.

It’s amazing.

She made it before we went to the community pool on Friday nights growing up.

My sister and I waited impatiently in our flip flops until dad came home after work.

Then we sliced the bread warm, served thick in hearty pink pieces.

These Strawberry Hemp Heart Muffins are an ode to that delicious bread!

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Green Chickpea Salad Collard Wraps

By Flora & Vino 2 Comments

Green chickpea salad wraps made with an avocado and almond milk yogurt base. These wraps are perfect for a light refreshing lunch!

It’s HOT here.

I open the windows in the morning to let warm air in while slurping down a frosty shake, quickly shutting them post-brain freeze because it’s just too humid.

It’s all OK because I have the perfect recipe to share for a heat wave.

Two firsts are going down with this post— first wrap AND first chickpea salad!

I’ve been making these Green Chickpea Salad Collard Wraps for the perfect light yet satisfying summer plate.

The first time I tried collard ‘wraps’ I was totally skeptical.

You want me to stuff all of my sandwich toppings into…that?

I’m sorry I so grossly underestimated you, collards.

After stuffing them with copious amounts of this Green Chickpea Salad, I’m pretty sure these sturdy greens can withstand anything!

Allow me to convince you.

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Pink Pepper Pitaya Smoothie Bowl

By Flora & Vino Leave a Comment

Delicious banana-free smoothie bowl with frozen pitaya, berries, and sweet bell pepper. Perfect for a unique sweet breakfast or snack.

It’s Smoothie Bowl season!

By now most of you have tried throwing a handful of kale or spinach into the blender, and you might even be on the frozen cauliflower train, too.

So I was thinking it’s time we branch into some more distinctive veggies.

Are you ready for a sweet graduation?

Allow this Pink Pepper Pitaya Smoothie Bowl to be the perfect peppery introduction.

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Summer Beet Macro Bowl with Sweet Beet Tahini

By Flora & Vino Leave a Comment

Summer Beet Macro Bowl with Sweet Beet Tahini made with beets, quinoa, raw veggies, and a date-sweetened dressing.

Is it summer yet?

OK, so, not officially, but the signs of summer are all here.

My comfy flip flops evicted the TOMs and boots resting on my shoe rack, big bulbous green watermelons are parked at grocery store entrances, and our local pool down the street is splashing with activity.

You can totally see summer in my bowls, too.

I’m currently loading them up with raw vegetables and brighter dressings to welcome summer with open arms.

You’re going to love this Summer Beet Macro Bowl with Sweet Beet Tahini to BEET the HEAT.

(Sorry, I had to.)

I genuinely feel lighter when the weather is warmer.

Life just feels a little easier, you know?

I’m reminded of this every year after Memorial Day, when my mind is full of summer adventures and my heart is already at the beach.

And my stomach is clearly ready for lunch, because looking at this bowl is making me hungry!

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Butternut Squash Pizza with Kale Pesto

By Flora & Vino 9 Comments

Butternut Squash Pesto Pizza made with a butternut squash crust topped with hummus and roasted veggies. Perfect for a healthy pizza night to share!

In high school my favorite pizza was pineapple pizza.

Not Hawaiian, but plain pineapple.

I loved the unexpected sweetness of the pineapple paired with the salty tomato sauce and cheese.

“Hi, I’m Lauren, I like pineapple pizza.”

It was one of those trademark “likes” I made a part of my identity.

My pizza tastes have changed over the years, though, and now I’m all, “Hi, I’m Lauren, check out this Butternut Squash Pizza with Kale Pesto Hummus that completes me.”

Guys. It’s going to complete you, too.

Although I adhere to a plant-based diet, I like to be mostly gluten-free and oil-free as well, just because that’s what makes my body feel the best.

Because of this, I surmised that a vegan gluten free oil free pizza (that tasted good) wasn’t going to happen anytime soon.

But oh, how wrong I was!

I just needed to develop a killer crust for myself.

This Butternut Squash Pizza with Kale Pesto Hummus has become a classic for me and I hope it will for you too.

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Pickled Cabbage Quinoa Bowls

By Flora & Vino 2 Comments

Plant-based bowls with pickled cabbage, pea pistachio pesto, toasted quinoa, and herbed tofu. The perfect nourishing bowl for spring lunch.

A few years ago Dan and I ate at an eclectic restaurant down the street that was big into pickling.

I was beyond excited to eat there, because it was one of those rare places that had several completely vegan dishes.

So I ordered a seasonal dish with pickled pumpkin, because, pumpkin anything, right?

Well, let’s just say that I’m now a firm believer that some things should remain un-pickled.

Cabbage, however, is not one of those things.

These Pickled Cabbage Quinoa Bowls are fun, fresh, and perfect for Spring.

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PB Jam ‘N’ Yam Thumbprint Cookies

By Flora & Vino 4 Comments

1-bowl healthy cookies made with chickpeas, peanut butter, and Japanese yam. Sweetened with maple syrup and your favorite jam.

Remember that time I made Spiced Cashew Chickpea Cookies and ate them all the time?

They’re my absolute favorite snack cookie because they’re so moist, low in sugar, packed with protein, and totally portable!

Well, after eating tons of those perfect little morsels on the go, there was one fateful day where I decided to sit down and spread a bit of jelly on top.

This made the cookies even more moist and delicious, so I’ve been dunking them in fruit spreads ever since.

I set out to create PB & Jam Thumbprint cookies to share my news finds, but found I had half of a steamed Japanese yam in the fridge,

And jam rhymes with yam, so…

PB Jam ‘N’ Yam Cookies happened.

I think you should make them happen, too.

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No-Bake Strawberries ‘N’ Cream Tarts

By Flora & Vino 4 Comments

Simple No-Bake Strawberries ‘N’ Cream Tarts made with 5-ingredients complete with a date nut crust, coconut cream filling, and fresh berries.

Happy Memorial Day weekend, friends!

I’m so excited to spend this weekend in town with friends and family, and maybe checking out the pool.

You’ve probably seen dozens of colorful fruity creations all over social media lately, looking so fancy and fresh.

Tarts are supposed to be fancy, right?

What if I told you tarts could be both fancy and incredibly easy to make?

These No-Bake Strawberries ‘N’ Cream Tarts come together in less than 30 minutes without turning on your oven.

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Garlicky Chickpeas & Kale Bowl

By Flora & Vino 2 Comments

Plant-based bowl with quinoa, baked kale, and crispy chickpeas in a delicious oil-free tahini dressing with pomegranate and pumpkin seeds.

Yesterday it was 93 degrees here and there was a brief period where I had the doors open (not realizing that it was actually over 90 degrees) and the oven on, roasting stuff.

It got hot fast, friends.

But the eats were worth it and Harper loves hanging out on the balcony, so I’m not complaining.

You’ll want to turn your oven on too, to make this Garlicky Chickpeas & Kale Bowl, but don’t worry, it comes together in under 30 minutes.

I bet you already have the basics in your cabinet and the garnishes are totally customizable, so let’s get bowl-ing, shall we?

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Blood Orange Chocolate Chip Chickpea Cookies

By Flora & Vino 7 Comments

Chocolate chip cookies made with chickpeas and naturally sweetened with maple syrup and blood orange. Perfect for a healthy snack or dessert!

Who else is loving citrus this spring?

I was beyond excited when I started seeing the dark rind of blood oranges appear in the citrus barrels at the grocery store. I love the addition of blood orange to my meals for both flavor and coloring, so why not add it to dessert, too?

Have you tried the pairing of chocolate and citrus before?

The mixture of tangy fruit and sweet chocolate is pretty perfect.

If you haven’t, allow these Blood Orange Chocolate Chickpea Cookies to be the sweetest of introductions for you.

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