Grain-Free

Chocolate Peanut Butter Rice Cake

Chocolate Peanut Butter Rice Cake made with rice cakes, creamy peanut butter, and melted cacao wafers. A healthy peanut butter cup snack!

If you’ve been around here a while, you also know that I’ve been dressing up rice cakes for years.

While some people see dry, boring, bland cakes, I see a neutral and nutritious vehicle for *all* of my favorite toppings.

I mean, the possibilities are endless, friends.

Which is probably why I was immediately taken with the viral TikTok Chocolate Peanut Butter Cup Rice Cake.

(Well, that and the fact that my favorite dessert pairing in the history of dessert pairings is chocolate + peanut butter.)

Rice Cakes are also an amazing vegan and gluten-free substitution for toast, crackers, or anything wheat based.

It took me a while to finally try the recipe trending on social media, but now that I finally have, I *need* to share it with you.

This is my version of the Chocolate Peanut Butter Rice Cake.

They’re easy to make for a solo snack or dessert with your favorite rice cakes, creamy peanut butter, and melted cacao wafers.

Basically, it’s a healthier one serving peanut butter cup, and I think we could all use one of those as Halloween creeps up!

Grab some rice cakes, your favorite jar of nut butter, and Semisweet Cacao Wafers and let’s make this sweet treat.

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Green Pesto Pasta Casserole

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Green Pesto Pasta Casserole with chickpea noodles, homemade pesto sauce, and green veggies baked to perfection. The best workweek dinner!

As a kid, my favorite colors were pink and purple.

If I ever had a choice between colors of backpacks and pens and school notebooks, pink or purple was my favorite shade.

As a teenager, I begin to. gravitate towards blue because it felt safe, cool, and inconspicuous.

As a twenties something, I loved teal and coral.

The pairing together made my heart happy and I made it the theme of my outfits and my wedding colors.

Now that I’m in my 30’s, I am in love with the color green.

From the sage of my yoga mat to the mint of my planner to the evergreen of my favorite cozy sweatshirt.

Sometimes when my cell phone case and Kindle cover color and blouse are all matching it feels like a problem, but, hey, I like what I like!

Which is why I *love* the dozens of plants scattered around the perimeter of our main level.

The color green transforms the space from empty and generic and stale to something alive: a living room.

I always look for green on my plates, too.

(Sometimes, I even heat up some steamed broccoli to serve with a monotone takeout meal for a little color…

Which I do realize defeats the purpose and gift of takeout, haha.)

Which is why I loved the idea of this Green Pesto Pasta Casserole from first glance.

It’s made in a casserole dish with chickpea noodles, homemade pesto sauce, and green veggies baked to perfection.

This is the best workweek dinner for colder weather no matter what your favorite color is!

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Portobello Mushroom Schnitzel

By Flora & Vino 1 Comment

Portobello Mushrooms Schnitzel made with breaded and air-fried portobello mushroom “steaks” served with a side of sauerkraut.

The first time that I visited Germany with M, we sat around the kitchen table as I met his family after a long flight.

Practically swaying from exhaustion, jet lag, and nerves, I took in the house and surroundings with dazed wonder.

M’s mom asked something to him in German, gesturing towards me.

He then turned to me and asked if there were any German dishes I was curious in seeing recreated during my stay.

“Hmm, maybe Schnitzel,” I said, knowing it was standard German cuisine and also knowing that *nothing* about it was vegan.

M’s mom laughed with a knowing smile, saying in German that we could definitely make that happen.

I did see plenty of Schnitzel during our trip, along with a lot of other standard German fare, either made by M’s mom or dining with friends.

Alas, the main meal in Germany consistently thumbed its nose at me.

While many of the sides are cabbage and potato based, lending themselves to vegan options, the main dishes are very decidedly meaty.

Typically I make my own protein and enjoy sides with the family, so I get to enjoy part of the meal M’s mom worked so hard to create.

This is the time of year that reminds me of my first trip to Germany, Oktoberfest, and hearty meals at home.

So I decided to make a version of Schnitzel that I would love on my plate as the star of the show.

This Portobello Mushroom Schnitzel is battered and breaded in breadcrumbs and air-fried to crispy perfection.

I love it served with a side of french fries and sauerkraut for a hearty plant-based meal in!

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Black Bean Taco Salad

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Black Bean Taco Salad for one made with romaine lettuce, black beans, avocado, and raw veggies with a creamy garlic cashew dressing.

I’m not sure when it happened, but I am suddenly a fantasy (romantacy???) reader.

It all started when my bookclub selected ACOTAR for our April read and, like so many of you and the entirety of BookTok, I became obsessed.

The series quickly became my summer staple, and I devoured all 5 books in the series with a voracity that I haven’t felt since my Harry Potter days.

Since then, I moved on to the world of Fourth Wing, where I’m about half way done with Iron Flame (Book 2).

After realizing that Book 3 won’t be out for a while, I did my research and have another fantasy series lined up next, per your suggestions from Instagram.

When I asked what to read next, 100% of you said The Serpent & The Wing of Night.

I didn’t even question it; I downloaded the series on my Kindle immediately.

So, yeah…I like fantasy.

Who knew?

M, apparently, who is sitting smugly beside me while reading, saying, “I told you so!”

He’s always been a self proclaimed fantasy lover, while I’ve always been a self proclaimed fiction and non-fiction lover.

I always felt like if the story line wasn’t based in reality, it was hard for me to connect with the characters.

It was hard for me to IMAGINE.

But lately, all I want to do is pick up my Kindle and dive into a world of my mind’s creation, one that serves as a welcome escape.

Something else I’ve been escaping into lately is this Black Bean Taco Salad.

It’s so easy to meal prep for the week ahead made with romaine lettuce, black beans, avocado, and raw veggies with a creamy garlic cashew dressing.

This means you have more time for reading on the couch with your fantasy friends!

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White Wine Sangria

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Refreshing white wine sangria made with raspberries, peaches, lime, and a kombucha flair. Perfect for outdoor summer entertaining!

M and I have a wine cork holder on the wall in the shape of a heart that is *almost* full.

You put the corks in side ways so they complete the heart shape with hundreds of their bright red cork butts.

Well, at least, I think there are hundreds.

I bought it back in January to house the many many wine corks that we collected since we started dating back in 2020.

That’s a lot of wine bottles, friends!

But with a brand name like Flora & Vino, are you really surprised?

Initially I thought we *definitely* had enough corks to fill the holder that I purchased, but after stuffing them all in, we fell slightly short.

We decided to hang in on the wall anyway, as a literal work in progress.

The funny this is that now whenever we open a bottle of wine, I check to make sure it’s a bottle with a cork so we get credit.

No screw off wine caps in this house until this heart is complete, guys!

One way that we’ve been enjoying our wine this season is making it into sangria.

While I’m usually a red sangria drinker, a crisp white sangria during this heat wave *really* hits.

This Refreshing white wine sangria is made with raspberries, peaches, lime, and a kombucha flair.

It’s perfect for outdoor summer entertaining.

Bonus points if you start your own cork art project with this recipe!

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10 Vegan Zucchini Recipes

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10 of my favorite vegan zucchini recipes that will get you excited for late summer! Incudes both savory cooked and baked sweet recipes!

PSA: This is *the* perfect page to visit after you’ve been to the Farmer’s Market and return home with WAY too much summer squash.

‘Cuz it’s squash season, friends!

If you have zillions of zucchinis, fear not.

I’m excited to share some of my favorite ways to use zucchini this summer and fall.

Zucchini is *such* a versatile vegetable with a mild flavor that lends itself to well, anything.

You can cook with it, bake with it, eat it raw, and even blend it into shakes and smoothies.

With the right seasoning and prep, zucchini can be the star of any late summer meal you prepare.

Bookmark this 10 Vegan Zucchini Recipes post to make whenever you feel like getting creative with zucchini.

This round up includes ideas for both savory cooked and sweet baked zucchini recipes!

Let’s squash some squash and get that zucchini recipe index from zilch to zillion.

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Strawberry SunButter Bark

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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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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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Superfood Pitaya Bowl

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Superfood Pitaya Bowl with frozen dragonfruit, berries, banana, and Navitas Organics Superfood + Sea Veggie Blend for an energizing breakfast!

This past weekend M and I saw our first hummingbird on the deck.

We’ve been noticing a lot of bird traffic on the deck lately, which we fondly refer to as “fake hummers”.

You know, the aerial movement, flutter of wings, and flash of color that catches your eye but ends up being a sparrow, crow, or pigeon.

We’d taken to sitting on the couch, sipping wine and talking about upcoming travel plans while sporadically glancing at the deck.

We’re on hummingbird watch.

It was during one of these sessions that I saw something.

I clutched M’s arm slowly but firmly so as not to scare her, while I whispered excitedly, “Hummer, hummer, there’s a hummer!”

And there she was.

The lady hummingbird that perched on our new feeder to suck up nectar was so much smaller than I remember from last year!

With those fast wings and small green body, they’re visually striking and yet easy to miss.

After our first sighting, M immediately cleaned the feeders and changed the sugar water supply, because our hummingbirds deserve the freshest.

And so do you, friends.

Which is why I’m sharing this Superfood Pitaya Bowl with you today.

It’s made in a blender with frozen dragonfruit, berries, banana, and Navitas Organics Superfood + Sea Veggie Blend for an energizing breakfast!

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