Gluten-Free

Strawberry SunButter Bark

Strawberry SunButter Bark made nut-free with fresh strawberries, No Sugar Added SunButter, and vegan dark chocolate. The best sweet treat!

Hi, friends!

If you receive my weekly emails or if you follow me on Instagram, you know that M and I have some big news.

We’re getting a puppy!!!

Her name is Flora and she’s a red tri Australian Shepherd pup.

I’m counting down the weeks and days until we can scoop her up in early August.

Like with most new and large responsibilities that I take on, I’m a big fan of the little steps every day approach.

This means every day doing either: puppy proofing the house, watching a puppy training video, or just gushing over her latest photo updates with M.

Every day I think we get a little closer to being ready to be puppy parents.

Of course, it’ll be a learn as you go experience for all of us (Flora included!), but I’m so excited to take on this journey with M.

So now there actually IS a Flora from Flora & Vino, friends, and it’s not me!

This is kind of an inside joke because I have gotten countless emails over years the addressing me as “Flora” from people who saw my brand name and…assumed.

Also because I think the name Flora is adorable and it’s so on brand, isn’t it?!

You know what else is on brand?

My latest recipe that I’m about to share with you to beat the heat.

This Strawberry SunButter Bark is made nut-free with fresh strawberries, SunButter, and vegan dark chocolate.

Enjoy it for a fresh frozen treat this summer to beat the current heat wave!

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Homemade Electrolyte Water

By Flora & Vino 3 Comments

Homemade Electrolyte Water with Eden Foods French Celtic Sea Salt and lemon and lime sweetened with maple syrup. The perfect way to hydrate!

If you’ve been following me a while, you know that I’m *pretty* active.

I keep myself moving with daily walks plus a mix of pilates, yoga, dancing, rock climbing, running, and hiking.

Sometimes it feels like there aren’t enough days in the week to fit all of my desired workouts into.

I’ve always used water to hydrate and replenish during workouts, but during my marathon training, I realized that wasn’t going to cut it.

So I started using electrolyte tablets in my water to ensure I’m getting proper hydration to replenish both water and salt.

It took me a while to recognize and understand that water alone isn’t enough to keep you hydrated….you need some salt, too!

M and I both started using them in situations where we sweat and noticed the difference right away in the way we felt during and after sport.

While the electrolyte tablets are convenient, some of them have off-putting flavors, added sugars, and questionable ingredients.

I realized how easy it is to make Homemade Electrolyte Water at home and I can’t wait to share it with you.

This Homemade Electrolyte Water is made with Eden Foods French Celtic Sea Salt and lemon and lime sweetened with maple syrup.

Mix it up this summer for the perfect way to hydrate!

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Roasted Cauliflower Tacos with Chipotle Cashew Crema

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Roasted Cauliflower Tacos made with frozen cauliflower served in tortillas with a chipotle cashew crema and your favorite toppings.

Recently M and I got into a heated debate about whether tacos and sandwiches were the same thing.

His argument was that they were both essentially breading wrapped around protein, making them essentially the same.

“NO!” I practically spat out in the kitchen, hardly suppressing my laughter.

“They’re nothing alike! A taco is in tortillas and a sandwich is made with bread and tortilla does not equal bread, end of story.”

He said both bread and tortilla are just carriers for deliciousness, which I suppose is true.

But it’s also true that tacos are magical and no sandwich could ever compare despite how hard it tries.

Do you agree or disagree?

I can M and I both agree, however, that this newest taco recipe I have to share with you has got *it* goin’ on.

These Roasted Cauliflower Tacos with Chipotle Cashew Crema are made with frozen cauliflower served in tortillas with chipotle cashews crema.

Add your favorite toppings and enjoy for Taco Tuesday or any day of the week!

Just don’t call it a sandwich, mmk?

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Peaches ‘N’ Cream Overnight Oats

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Peaches ‘N’ Cream Overnight Oats with vegan yogurt, rolled oats, and peaches. Perfect to make in advance for a healthy breakfast!

Life has been decidedly and deliciously slower the past two weeks.

After a busy week of travel, M and I took an unplanned “staycation” to catch up on sleep, life, and work.

Aside from going out for the necessities, AKA groceries, indoor rock climbing, and Nagadi coffee, the car has remained watchful in its parking spot.

At first I fought the rest, trying to find productivity in the stillness, achievement in the sleep, and accomplishment in the quiet.

But then I settled into these long and languid summer days.

Reading ACOTAR with M nestled into the couch, playing card games with our new Yellowstone deck, eating ice cream until my tongue is numb and tasteless.

It seems like since we got back into town the summer produce scene exploded overnight.

The zucchini looks greener, heirloom tomatoes are bigger, and the peaches are juicier.

Today’s recipe is one that I developed before our trip, but one that I came back to afterwards because it’s easy, filling, and screams summer!

AKA perfect for our summer vacation, staycation, and everything in between.

These Peaches ‘N’ Cream Overnight Oats are made with vegan yogurt, rolled oats, and peaches.

It’s perfect to make in advance for a healthy breakfast to fuel you for whatever summer has in store for you.

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Vegan Blueberry Cheesecake

By Flora & Vino 4 Comments

Vegan Blueberry Cheesecake with a gluten-free oat crust, dairy-free coconut cashew cream cheese filling, and a blueberry topping.

We just home after a grand adventure through Wyoming!

M’s coworker just got married there, so we decided to make a trip out of it and visit Yellowstone and Grand Teton National Park.

After living out of an RV for a week, I’m so very tired and excited to be back home.

Here’s an indication of just how exhausted I was after our travels; the first night back I slept 14 hours (yes, you read that correctly)!

It was a hard trip in the sense that we were on the go constantly.

While living in a camper allows you to have everything you need with you, there’s also a *lot* of maintenance and responsibility involved with keeping the van functioning that I wasn’t exactly prepared for.

You’re constantly filling water, dumping (gross) water, securing the van for driving, opening and closing windows, flipping switches, organizing, reorganizing, losing shit, losing your shit, rinse, repeat.

HOWEVER.

The RV did allow us access to the parks in a way that other accommodations wouldn’t have.

We were able to see everything we wanted to within Yellowstone, which is saying a lot, because Yellowstone is SO much bigger than I could comprehend.

My favorite Yellowstone highlights were the Upper and Lower Falls hike at the Yellowstone Grand Canyon, Mammoth Springs, and watching a playful bison take a dirt bath off the side of the road.

Grand Teton was probably more my style, with the beautiful backdrop of the Tetons ever present on the skyline.

My Grand Teton highlights were watching the sunset at Schwabacher Landing and doing the hike to Inspiration Point at Jenny Lake.

We saw moose, elk, bison, and lots of chipmunks, but no bears, much to my relief and M’s disappointment.

It was a hard beautiful trip that I won’t forget anytime soon.

Another recent unforgettable is that Vegan Blueberry Cheesecake.

It’s made with a gluten-free oat crust, dairy-free coconut cashew cream cheese filling, and a blueberry topping.

This beautiful dessert is guaranteed to be etched in your memory this summer!

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Summer Harvest Millet Bowl

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Summer Harvest Millet Bowl with cucumber, corn, peaches, avocado with a light vinaigrette. Perfect for a summer salad!

Summer Harvest Millet Bowl served in bowl with peaches, avocado, arugula, and pumpkin seeds on side with white and blue striped towel and two forks

A few weeks ago while M and I were hiking, I literally ran into a tree.

I guess it’s *starting* to feel funny now, but at the time I was anything but smiles.

Let me explain a little so you can decide for yourself just how clumsy I am or am not.

We were hiking a local path that AllTrails said would take approximately 2 hours and 9 mins to complete.

About half hour in, we decided that AllTrails had most definitely lied, and this trail was going to take *way* longer than said 2 hours and 9 mins to complete.

It was then that I made my first mistake: speed hiking.

We started to pick up the pace, you know, working on our cardio, hiking briskly with what I *thought* was agility…

(*snort*).The path was shaded, but I kept my baseball cap and sunglasses on because the sun peaked out at the clearings.

If you didn’t already guess, this was my second mistake.

And my third mistake, friends, was falling into a lazy pattern of watching M’s footsteps and placing my own feet there, not bothering to glance up very often.

This was all good and fine until I speed-hiked without abandon into a massive tree branch arching across the pathway right at eye level.

Rude.

The tree was in a blindspot of my baseball cap, and I hadn’t thought to look up before placing my feet where M’s had just been seconds before.

I was shocked when I felt the density of that branch collide with the skin and bones above my eyebrows.

It didn’t move, but I most certainly did, bouncing backwards and leaping up with a scream, removing my cap and gushing to M about a possible concussion.

Somehow we managed to finish the rest of the 6 miles of hiking and on to urgent care, where the doctor confirmed that I “passed all the tests”.

If I did have a concussion, it was super mild, but I learned an important lesson that day.

It’s a lesson I keep relearning over and over and over again; and that lesson is to SLOW THE EF DOWN.

No one needs to speed hike on a Saturday, no one needs to set an AllTrails record, but you DO need to make my latest recipe.

Take your time in enjoying this Summer Harvest Millet Bowl, because it’s worth a moment of mindfulness.

This Summer Harvest Millet Bowl is made with cucumber, corn, peaches, avocado with a light vinaigrette.

Perfect for a summer salad, when the livin’s easy (and concussion free!).

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SunButter & Jelly Quesadilla

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SunButter & Jelly Quesadilla made on the stovetop with grain-free tortillas for a portable on-the-go snack for outdoor adventures.

Summer is for adventuring.

I live for the weekends we pack up and go camping, the Fridays I take off early to climb outdoors, and the day hikes with friends that are always longer than anticipated.

Being a planner, I always like to have my gear laid out, my clothing choices fully supported by the weather, and my food options readily available.

The next big adventure we have coming up is a week long tour of Yellowstone and Grand Teton National Parks!

If you’ve done your share of hiking, camping, and adventuring, you know that the food can be, well, underwhelming.

It’s hard to find something that’s lightweight, portable, doesn’t require immediate refrigeration, and is delicious (that isn’t already a prepackaged bar or bite)!

Back in the day I used to survive on protein bars, trail mix, and veggie slices and then devoured a massive meal afterwards.

And while there’s nothing wrong with the snack-y approach, I found something hugely delicious and satisfying that also happens to be gluten-free and vegan.

Enter the SunButter & Jelly Quesadilla, a now staple in my outdoor adventuring meal plan.

So much so, that all of my friends ask me about it expectantly at the summit, laughing as I pull out my thin and concise aluminum wrapped lunch.

You just need three ingredients to make this SunButter & Jelly Quesadilla and it’s bound to be your new favorite hiking meal.

No more sad smashed sandwiches, soggy bagels, or lukewarm protein shakes!

This is the protein-packed portable meal you can slip into your hiking pack and enjoy hours later on the trail, rock, or campsite.

You can rest assured I’ll be making one daily while I’m in Wyoming!

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Vegan Elote Corn Salad

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Vegan Elote Corn Salad made easily with frozen corn and a creamy vegan dressing. This summer salad is perfect served warm or chilled!

Do you remember the viral video from last year with the little boy explaining his love of corn…

“It’s corn!”

Well, that basically sums up this post in a nutshell (er, corn husk?).

Today, we’re using an underestimated frozen good in the F&V kitchen…frozen corn!

I almost always have a bag in my freezer, and today we’re giving it some love to make a craveable summer salad to share.

This Vegan Elote Corn Salad is made easily with frozen corn and a creamy vegan dressing.

The best part is that this summer salad is perfect served warm or chilled!

It’s perfect for a plant-based option for outdoor gatherings, backyard barbecues, and cool cookouts.

Grab a few ears (of corn) and let’s do this!

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Chocolate Banana Blender Pancakes

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Chocolate Banana Blender Pancakes with oats, cacao, and banana blended into fluffy pancakes. Perfect for weekend breakfast or meal prep!

This past weekend we built a 36″ dog crate in our living room.

We’ve slowly been gathering things for a future puppy!

A lot of you have been asking for details, and the truth is there are still a lot of questions!

We know we want to do a rescue, but don’t currently have a dog picked out.

I’m partial to Australian Shepherds, but am open to a dog of similar size/temperament.

So, it’s a lot of TBD, but by planning in advance, we can be ready to scoop up the right pup at the right time.

I might be a little more excited than M about all of the dog gear, but I think when the time comes he’s going to be the most attentive dog-dad.

With everything from leash, collar, dog bowl, and squeaky toy, I feel a little closer to manifesting the ball of the fluff that I’ve been waiting for.

I’ve had a lot of time to consider why I want a dog so badly, so immediately.

It seems like a tangible step forward towards the life I want to wake up to.

Sure, a puppy won’t fix all of my problems, answer all of my questions about the future, or remove worry for my day to day.

But it will be so loved and that in itself is worth the journey, right?

These Chocolate Banana Blender Pancakes were also loved at F&V this past week.

They’re made with oats, cacao, and banana blended into fluffy pancakes loaded with chocolate chips.

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Lemon Almond Flour Macaroons

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Lemon Almond Flour Macaroons made with shredded coconut and super fine almond flour ready in under an hour for a spring dessert.

Friends, I miss having a dog.

Lately in the evenings I’ve taken to scrolling through local rescues and looking at the furry faces.

It’s hard to believe that it’s been four years since I was last a pet owner!

I wanted you to hear it from me, first, that we’re casually looking for a four legged friend to join the family.

We have a few requirements, yes, but mostly I just want something fluffy to give my heart to.

In the past, I’ve used local breeders to get my pups, but this time M and I would love to do a rescue dog.

So, we’re in the very preliminary research phases of learning all we can about puppy adoption and how a new pup might complement our life.

I’m educating myself on the adoption process and looking into how to dog-proof our space.

Most importantly, how to keep a new dog baby away from my plant babies, and visa versa!

I’m excited and so tentatively hopeful that this could be the year I could become a dog mom again.

These Lemon Almond Flour Macaroons smell (and taste) like a fresh start, too.

They’re made with shredded coconut and super fine almond flour and ready in under an hour for a spring dessert.

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