Grain-Free

Garlic & Lemon Roasted Broccoli

Easy oven roasted broccoli seasoned with lemon and garlic on a parchment lined sheet pan. Serve as a delicious side to your plant-based meal!

My quads are *still* sore from hiking Old Rag Mountain this past Tuesday.

The last time I hiked this 10.2 mile loop trail was back in 2015 and I don’t quite remember my quads screaming at my in this acute fashion.

My one goal in setting out was to stay well hydrated because last time I trekked up 3,284 feet I ran out of water at the tippy top.

Luckily, a fellow hiker tossed me a spare bottle that I chugged with Dan before the descent.

So this time I vowed to have plenty of H20.

I took multiple bottles, which ended up being a *really* good idea.

In the first 10 minutes, I unscrewed my purple Lifefactory glass bottle and, in a tragic slip, dropped it on the ground; 22 oz of filtered water watering the leaves around my hiking shoes.

It ended up fine because my 48 oz Nalgene magically sustained me for the remainder of the climb.

I even passed some energy bars to a hungry hiker on the way up, to give back that Old Rag good karma that I received last time.

The autumn colors at the top were absolutely beautiful, guys!

M and I sat shaded by a boulder, eating food smashed for our packs and looking out over a sea of burnt sienna, evergreen, and amber tree tops.

The only thing missing on a long hike are the greens.

This Garlic & Lemon Roasted Broccoli is my current favorite side dish that’s sure to ehance any of your plant-based meals!

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Sweet Potato Mash with Sautéed Mushrooms + Pinot Noir

By Flora & Vino 1 Comment

Sweet potato mash with sautéed mushrooms and thyme. Perfect for a plant-based entrée or fall side served with a glass of Pinot Noir!

Have you ever heard people say that what you put on the Internet will be there forever?

Well, I never did, until this week.

M showed me a website the other day that acts as an Internet archive for past website content.

I’ve deleted my fair share of Internet content over the years, including but not limited to: a Xanga from high school, several Twitter accounts, and my first blog that I deleted.

I always assumed that when I hit the “delete all site content” button on those sites, that those words and pictures were gone forever.

Nope.

I sat incredulous as this Internet site that I’d never heard of pulled up an index of my past blog posts from 2014 and 2015.

The internet was bit laggy, as though it struggled to reach back in time to resuscitate the content I’d discarded.

When the page finally loaded, it was like staring at a friendly ghost.

I had to smile, because 20-something Lauren was a budding food blogger even then, writing about vegan muffins and fluffy feelings accented by crude cropped iPhone photos.

It definitely put into perspective how far I’ve come, even when I feel stuck behind the camera, in the kitchen, and in life.

And in that moment I was filled with immense gratitude that I can call my kitchen my office and create every day.

So I can bring you meals like this Sweet Potato Mash with Sautéed Mushrooms + Pinot Noir.

This cozy autumn dish combines sweet potatoes and mushrooms in a creative pairing with Pinot Noir!

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Nut-Free Macaroni & Cheese

By Flora & Vino Leave a Comment

Nut-free macaroni and cheese made in one pot with your favorite pasta, steamed root vegetables, SunButter, and a crunchy sunflower seed topping.

Friends, I finally picked my pumpkins for Halloween.

And by “picked” I mean I ordered two pumpkins on the Target app and picked them up in the Curbside pick up spot on the way home from outdoor climbing yesterday.

There was something so calming about a nameless Target employee in a red bullseye shirt picking out my gourds this season.

Picking out the “perfect” pumpkin can be a bit frustrating, can’t it?

Darting from pumpkin to pumpkin in the patch, grabbing them by the stem and rolling their bulbous body over only to find a rotting or flattened backside.

Gah.

Since all forms of decision making feels hard right about now, I was more than ready to let a stranger decide the fate of my front step decor.

Luckily, whoever it was picked me out two really solid pumpkins; round and red-orange with a stocky sturdy stem.

I literally can not wait to carve them up this weekend!

I also can’t wait to share this Nut-Free Macaroni & Cheese with you.

It’s the perfect cozy companion for your table this fall made with veggies and seeds.

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Pumpkin Almond Butter Brownies

By Flora & Vino 11 Comments

Grain-free and oil-free brownies made super fudge-y with almond butter, almond flour, and pumpkin. Bake a pan for a decadent fall dessert!

Today I tackled my tax preparation for the year 2020.

If you own your own business, you might be familiar with the beast that is tracking and categorizing your annual expenses.

Usually I’m much further along than I am right now.

Partially because Dan used to take care of all of the tax *stuff* for me because he liked spreadsheets and I like that he liked spreadsheets.

Also because when COVID hit the tedious parts of being an entrepreneur felt all the more taxing (ha, pun totally intended).

But I decided recently that I needed to get that ish done for several valid reasons.

For one, the bulging magazine rack stuffed with receipts was always on my mind, which definitely detracted from my creative energy.

Secondly, I think I needed to prove to myself that I could be responsible and organized enough to do this tax prep thing alone.

It was basically the last thing that I hadn’t officially taken over since the divorce.

So this morning I used up all the ink printing Amazon purchases, online grocery receipts, and business subscriptions.

Then I squinted at the monstrous Excel spreadsheet columns and relearned how to create formulas for cell addition (I’m not an Excel person, guys!).

And, finally, I sat cross-legged on my geometric area rug and shoved receipts into dated manilla envelopes.

The relief I felt when the enormous pile of papers was sorted and the tallied totaled was immeasurable.

I’ll try to measure it by comparing it to the deliciousness of these Pumpkin Almond Butter Brownies.

These 1-bowl brownies are vegan, gluten-free, and oil-free with a hint of pumpkin and lots of cacao!

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Easy Maple Spiced Nuts

By Flora & Vino Leave a Comment

This is a sponsored post written by me on behalf of Safeway. All opinions are 100% my own.

Simple spiced nuts baked with cinnamon and nutmeg sweetened with coconut sugar and maple syrup. Bake for a holiday appetizer or gift!

Wait, how is it October?

On my neighborhood walk yesterday, M and I meandered through the neighborhood to check out the Halloween decorations.

There were plenty of pumpkins and on doorsteps and cob webs in windows.

One of the houses near the edge of my complex is *really* into decorating.

Multiple scarecrows, pumpkins, ghosts, and ghouls demanded attention from the lawn and sidewalk, making it impossible to walk by without taking notice.

As hyped decorations as they are, they seem to be equally as disinterested in the clean up.

To the right of the playful Halloween scene lie a heap of Christmas nutcrackers, lights on strings, and fake fir trees.

And it’s been there since last December.

Laugh out loud.

Whether you have your Halloween or Christmas decor on standby or not, the holidays are coming!

So here’s a quick recipe that’s bound to make you feel cozy this fall and winter.

These Easy Maple Spiced Nuts are easy enough to make in 30 minutes for a sweet crunchy snack, dessert, or appetizer.

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Vegan Peanut Butter Chocolate Balls

By Flora & Vino 2 Comments

Vegan Peanut Butter Chocolate Balls made with a sweet refined-sugar-free peanut butter center. Make them for a healthier homemade M&MS!

This week I finished my first hard copy book of 2020 and I’m pretty proud of myself.

I’ve finished a few other books for my monthly bookclub, but those were all done via the Audible app.

One of my best friends, Laura, would tell you that my version of read-listening *doesn’t count*.

But come on, friends, it totally does!

Sometimes I read-listen while doing jumping jacks upstairs in the spare bedroom, other times it’s while sudsing up pots and pans in the sink with my green rubber gloves on, and sometimes it’s while I make funny faces and swipe up on my eyelashes with black mascara.

While it’s lovely to be able to multitask, I do agree with Laura that tangible books are special.

There’s nothing quite like holding a paperback between both hands with bedsheets tucked up to your chin.

It’s the little things like reading a book from cover to cover that feel normal and nice that I cling to right now.

The book that I just finished was Rachel Hollis’s “Didn’t See That Coming”, which I highly recommend.

I also highly recommend that you start thinking about what clean candy you’re going to make for this Halloween.

Because I have a copycat recipe for you that starts with M and ends in M.

These Vegan Peanut Butter Chocolate Balls are made with a sweet refined-sugar-free peanut butter center and a dark chocolate coating!

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Grain-Free Sweet Potato Breakfast Cookies

By Flora & Vino 2 Comments

Grain-free sweet potato breakfast cookies made with baked sweet potato, almond flour, and SunButter. Perfect for an easy grab and go fall breakfast!

Do you ever moments where you completely forget we’re in the middle of a pandemic?

Usually the knowledge is acutely present in the forefront of my consciousness, but every now and then I completely forget.

It mostly happens when I’m outdoors, mask-free, soaking in the sunshine, walking and laughing with M.

Guys, those moments are the best.

It also happens when I’m writing– sharing content Instagram by means of a virtual connection that I was accustomed to far before it was the new normal.

Or when I’m scurrying around the kitchen, throwing plants in pans to make dinner.

Let’s do more things that make us forget about the precariousness of the current age.

Or we could also make cookies.

These Grain-Free Sweet Potato Breakfast Cookies are perfect for a make ahead fall breakfast.

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Low Sugar Fig Jam & Apple Chips

By Flora & Vino Leave a Comment

This post is brought to you by Bare Snacks, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Three ingredient fig jam made with fresh figs, lemon, and a drizzle of maple syrup. The perfect fall spread to top on toast, warm oatmeal, or yogurt bowls.

It’s getting colder, but I still haven’t turned on the heat in my place.

I wake up to a cool 68 degree living room, where I stumble to the couch, swaddle myself in blankets, and do my morning journaling while sipping on a matcha latte.

I kind of like it.

Lately I’ve been working on reducing my energy consumption.

Yep, I’ve been giving the dial knob on my Nest thermostat a bit of a breather.

Like not heating and cooling to a perfect 72 degrees, but instead ebbing and flowing with the changing fall temperatures.

This means embracing chilly mornings with sweaters and long pants and warmer afternoons with open windows and tank tops.

I’ve found a nice surrender and presence in accepting and adapting to the weather outside the window.

Ah, autumn.

I’ve also been embracing all of the seasonal fall produce, like fresh figs and apples.

This Low Sugar Fig Jam & Apple Chips is the naturally sweet fall snack that you need this fall!

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Cinnamon Sautéed Apples

By Flora & Vino Leave a Comment

This post is brought to you by Bare Snacks, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Healthier “fried” apples made on the stovetop with tart apples, apple cider, fall spices, and coconut sugar. Serve with crushed apple chips for dessert!

This week I tugged down my zipped storage I had balanced on the shelves at the tippy top of my closet.

I was looking for a long sleeved pullover to take outdoor climbing with me the next morning.

Specifically, I was looking for the turquoise one that half-zips with the Nike swoosh.

I didn’t find it.

Instead, fuzzy sweaters, knitted scarves, and long socks tumbled out of zippered compartments.

Distracted, I reached for the bright woolen fabrics, feeling simultaneously nostalgic for autumns past and excited for future falls.

If you’ve been around here a while, you know that I rotate my clothing seasonally so my wardrobe stays trim and manageable.

This way, I reason, I only see options that are practical for the weather.

Kind of like eating seasonally, but with clothing.

And what’s in season right now is sweater weather with a side of apples.

I have tons of apples at home from a produce box so let’s put them to good use in a sweet fall dessert.

These Cinnamon Sautéed Apples are a vegan and refined-sugar-free take on the classic southern side.

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Roasted Squash & Arugula Salad

By Flora & Vino Leave a Comment

Roasted squash & arugula salad with pine nuts, dried cranberries, and apple cider vinegar dressing. Perfect for fall and winter lunches!

Being a new rock climber is definitely an ego boost.

I would be lying if I didn’t feel pretty darn cool carrying ropes through the state park on the approach.

Hearing kids shout and point to skeptical parents, “Wow, look, mom, rock climbers!” made my helmeted head just slightly bigger.

But learning how to rappel down a cliff yesterday definitely shook my cool.

The hardest part (for me) was lowering myself over the edge to effectively test the safety with my body weight and set up the dual ropes through my ATC.

I clung from the edge of the rock while my feet dangled, digging for comfy footholds that never came.

Looking up at M wildly I said, “I feel like Mufasa from the Lion King right now,” and burst out laughing.

Yeah, I laugh a *lot* when I’m nervous.

But it was all good because my safety latched like I knew it would and I set up my rappelling ropes no problem.

M fireman belayed me from the bottom and I repelled like a freakin’ rockstar.

When my two feet were finally on the ground again, I laughed at how simple it had all been.

This Roasted Squash & Arugula Salad is almost as satisfying as the delicious post-climbing soreness I felt waking up today.

It’s made easily with roasted winter squash, arugula, pine nuts, and dried cranberries for a

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Grain-Free

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