Gluten-Free

4-Ingredient “Superseed” Chocolate Truffles

4-Ingredient “Superseed” Chocolate Truffles made with coconut flour, nut or seed butter, and pure maple syrup. The perfect dessert!

Love is in the air.

And when I say in the air I actually mean in my kitchen.

There’s a mound of freshly made chocolate truffles sitting neatly on a plate just within my reach.

They were a huge hit last weekend when I experimented with them for my dad’s birthday, so I knew I had to make them again for Valentine’s Day.

If life is like a box of chocolates, I really hope it’s like these 4-Ingredient “Superseed” Chocolate Truffles!

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Maple Balsamic Brussels Sprouts & Chickpeas Bake

By Flora & Vino 11 Comments

Easy 1-pan meal with chickpeas, brussels sprouts, and red onion in an easy maple balsamic sauce. Enjoy as sweet side or hearty main meal.

Hi, everyone!

I’m here to share another 1-pan meal with you that is delicious as it is pretty.

It has all of the sweetness and romance you need this Valentine’s Day.

You and your 1-pan.

If you’re not a fan of brussels sprouts, I can promise you that you’ll be one by the end of this recipe.

So go warm a skillet and let’s make Maple Balsamic Brussels Sprouts & Chickpeas Bake.

At an early age my parents pegged me as the “healthy eater” of the family, telling people about how I used to eat plain yogurt as a baby and salads without dressing.

It’s true; there weren’t many things that I didn’t like, and I was always good about finishing my vegetables.

And everyone else’s.

When my parents heated up a bag of Bird’s Eye frozen mixed vegetables with dinner I filled my plate half, leaving my sister and parents fighting for peas and carrots and corn.

So it doesn’t surprise anyone that I’m veg-obsessed now.

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Tri-Spiced Yam Fries & Roasted Red Pepper Hummus

By Flora & Vino 2 Comments

Oil-free yam fries perfectly seasoned and served with oil-free roasted red pepper hummus. Ready in 30 minutes for an easy snack or healthy side!

In high school, I attended our school football games solely for the food.

OK, for my friends, too.

There was track at my high school that ran around the football field, and my friends and I walked it in lingering laps, gossiping and scanning the stands, really hoping we might see that cute boy from 5th period.

We passed the marching band, the cheerleaders, and the stands, over and over, never actually watching the game.

(Who watches football at a football game?)

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Roasted Beet Macro Bowl

By Flora & Vino 9 Comments

Roasted carrot, beet, and lentil macro bowl paired with a delicious maple lemon tahini dressing. Packed with protein and veggies to keep you fueled.

Roasted Beet Macro Bowl with Lemon Tahini Dressing by Flora & Vino

Last night I deleted the TO DO list that I’ve compiled on my phone since 2011.

By accident.

Yeah, that happened.

I was messing around inside the Reminders app, swiping up and down and mentally grunting and groaning at some of the tasks that have literally been on there for…years.

And…instead of deleting a line item I realized with giddy gratification I’d accomplished, I went and deleted the whole darn list.

Oops.

My first feeling was panic, sheer ‘how am I going to survive and function as a real adult without my to do list’ panic, but before I could even verbalize the terror it quickly changed to something I recognized as relief. Relief!

What?!

I could probably call Apple to try to retrieve the list from cyberspace.

I’m sure all of my “organize the closet” and “call grandma” and “go to target ” are swimming out there in the web somewhere with someone else’s dirty laundry.

Luckily, this Roasted Beet Macro Bowl wasn’t on the list.

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Banana Chia Chocolate Chip Muffins

By Flora & Vino 5 Comments

Banana chia chocolate chip muffins made with oatmeal and chia seeds. Gluten-free, refined sugar-free, and packed with protein.

We go through a lot of bananas a week.

Like a lot.

I’m talking three bunches of bananas at the check out line with zero shame a lot.

Usually I get 1 really green bunch, 1 slightly underripe bunch, and one perfectly ripe bunch for eating right away.

This way the bananas ripen throughout the week and we use them in shakes and stuff as they come into their prime.

I periodically check throughout the week, freezing any super bruised and brown bananas for smoothies and leaving their better looking buddies on the counter.

Sometimes during a particularly hectic week I forget to do a freezing sweep and I’m stuck with a bunch of ugly bananas on Saturday/Sunday.

That’s when I take a hint from the universe that it’s time to make some Banana Chia Chocolate Chip Muffins.

I’ve been talking for a while about recreating a family recipe for Oatmeal Banana Chocolate Chip muffins that my mom used to make when I was a kid.

I even highlight these muffins in my About Me section, they’re that good.

My mom timed it perfectly so they’d emerge from the oven right as my sister and I walked into the door after hopping off the school bus.

I’d sit at the kitchen table, talking about homework and school cliques between mouthfuls of banana goodness with chocolate covered fingertips.

Let’s recreate that scene in adult life, shall we?

Minus the homework, please.

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Green Macro Bowl with Turmeric Tahini

By Flora & Vino 1 Comment

Healthy macro bowl packed with greens! Perfect to reset and fuel with macronutrients topped with an oil-free turmeric tahini dressing.

This bowl is one of those I stumbled upon while cleaning out the fridge on Sundays.

You know, one of those throw everything is a bowl and hope it tastes good kind of deals?

I love the feeling of emptying out Tupperware containers of chopped veggies and quinoa and piling them by the dishwasher to get squeaky clean before Monday.

Assembling my bowls with the stragglers of the week forces me to make some creative combinations I wouldn’t normally put side by side.

And on this particular Sunday, I had handfuls of kale, steamed broccoli, sliced cucumber, and avocado.

I’m sensing a color theme here.

Give me all the GREENS!

So I was devouring it on the way to a winery for our visit.

It was one of those grab and go kind of meal situations where I was shoving bites into my mouth while the car rocked, eating under Dan’s watchful gaze.

He just got a new Jeep and was probably freaking out about the potential of me spilling turmeric tahini coated kale leaves everywhere.

I don’t blame him, because turmeric stains are no joke.

We have old Tupperware that I established as my “turmeric” containers, because the mustard yellow is there to stay.

Between big mouthfuls, I said to him, “This is really good. Like really good. This is amazing.”

It’s meals like this that remind me WHY I’m so passionate about being plant-based.

And that’s when I knew I had to share it with you.

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Italian Stuffed Spaghetti Squash

By Flora & Vino 7 Comments

Spaghetti squash stuffed with vegetables, crispy chickpeas, and Italian seasoning. Perfect for an easy weeknight meal or plant-based pasta substitution!

I watched a documentary on Minimalism this week on Netflix and by the end of the movie I was ready to scour my closets and cabinets and get rid of everything that didn’t serve a clear purpose.

But then it got late and I went to bed.

I still have a reminder on my “TO-DO” list to minimize the clutter in my life and go through things.

Ironically, the list itself is so cluttered that I probably will skip over that one unintentionally, bombarded by reminders and alarms and the feeling of constantly forgetting something.

It’s OK, at least I never forget dinner.

While watching the documentary, I also enjoyed this Italian Stuffed Spaghetti Squash!

If you can forgive me for not eating mindfully (I TRY not to typically watch TV while I eat, but…it happens. Sometimes it just works!)… let me share with you how amazing it is.

These spaghetti squash boats are packed with veggies, loaded with chickpea protein, and bursting with all the good Italian seasonings.

This is pasta night upgraded, my friends.

For the tie in, what can be more pleasing to a minimalist than this squash, a meal in itself, so concise and neat that you don’t even need a plate for serving?

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Green Coconut Curry with Cauliflower Rice

By Flora & Vino 4 Comments

Plant-based green curry with spring vegetables and cauliflower rice. Perfect for weeknight dinner and it stores well as leftovers for lunch!

Green Coconut Curry with Cauliflower Rice served on wooden circle board with fresh lime, sliced radish, cilantro, and two spoons on the side

Is there anything better than a warm bowl of curry?

It’s definitely up there on my list of things that make me happy in the colder weather, along with unexpected snow days, steaming mugs of hot cocoa or tea, and roomy fuzzy sweaters (not itchy, though!).

All of your favorite veggies bobbing up and down in that fragrant creamy coconut based broth…

This time of year, everyone has green on the brain.

Green for spring, the unspoken word on everyone’s parched lips.

The majority of the cold is over but spring feels like it’ll never get here.

I was hoping to score a few cozy snow days in before my birthday (April 2nd), but it looks like that might not happen.

If you’re like me, you’re pretty much over the cold weather after the charm of Christmas is in the rear view mirror.

If it’s going to be cold, the weather could at least be pretty about it and give us some fluffy white stuff.

I’m getting through the seasonal dissonance by experimenting with new curry combinations in the kitchen.

This Green Coconut Curry with Cauliflower Rice is so hot, it’ll definitely give Mother Nature the hint hint hint.

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Sweet & Spicy Tomato Jam

By Flora & Vino 3 Comments

Easy unique jam made with cherry tomatoes and simple ingredients that achieve the perfect balance of sweet and spicy. Perfect as the topping for any meal!

When I first heard that tomatoes were actually a fruit (something about the whole seed situation classification), I was silently in denial.

Sure, you can say you’re a fruit, but I know who you REALLY are.

They just get along with vegetables too well.

Takes one to know one, right?

And then I made this Sweet & Spicy Tomato Jam, and, bam.

I’m pretty sure I’ll never think of tomatoes as a vegetable again.

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Sweet Potato & Chickpea Bake

By Flora & Vino 5 Comments

Easy oven roasted Sweet Potato & Chickpea Bake made in 1-pan seasoned with Tandoori Masala and fresh dill. Perfect for meal prep!

This meal is dedicated to those nights when you need something quick, comforting, healthy (but please not boring), for dinner.

It’s also quite possibly my favorite simple meal.

One that I immediately draw from my mental cookbook when I don’t know what else to make.

What’s not to love about this Sweet Potato & Chickpea Bake that’s packed with roasted veg, protein, and seductive herbs and spices?

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Gluten-Free

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