Grain-Free

Curried Sweet Potato & Lentil Collard Wraps

Fall inspired collard wraps with a creamy curried sweet potato cashew spread, lentils, pecans, apples, and sprouts. Perfect for easy light lunches!

Happy Halloween, buddies!

Do you have anything spooky planned for today?

I’m not big on scary movies ever since I decided to watch The Ring by myself in my parents’ basement when I was 15.

I’m probably still making up for sleepless nights after that episode; equal parts terrified and smug at 2 AM because hey I got through the whole thing alone and ALIVE.

I think the scariest thing I might do today is cleaning the massive pile of dishes on the kitchen island…

When you’re done with all of the tricks and treats, these Curried Sweet Potato & Lentil Collard Wraps will be waiting for you in all of their zippy orange glory.

They’re perfect to enjoy for a fresh fun fall lunch, or to nourish and refuel after one too many sweets.

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5-Spice Squash & Chickpea Stew

By Flora & Vino Leave a Comment

5-Spice Squash & Chickpea Stew made in 1-pot with lots of cozy vegetables and plant-based protein! Make a pot on Sunday night and enjoy leftovers all week.

Last night Dan and I had the pleasure of babysitting my niece and nephews.

We went over, ordered pizza, and watched the kids get sleepier and sleepier on the couch watching Nick Jr. before the procession upstairs to read a Paw Patrol book before bed time.

And I’ve got to say, they were so well behaved, they made parenting almost look easy (although I’ve heard that’s not the case!!!).

The hardest part was staying up a bit past our usual bedtime.

I caught Dan falling to sleep on the job several times while I stayed awake dreaming of cozy recipes to be.

And what else do you dream up a quarter to midnight but a big comforting stew?

This 5-Spice Squash & Chickpea Stew is perfectly spiced, subtly sweet, tomato-based, oil free, protein packed, veggie goodness.

Despite the long descriptors, all you need are five spices, chickpeas, and your most favorite squash!

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Roasted Pumpkin & Vegetable Soup

By Flora & Vino 11 Comments

Creamy sweet & savory pumpkin soup with coconut milk, roasted veggies, and a simple seasoning. Perfect for a chilly fall day!

Whenever I called my grandma, we always started out our conversation by asking each other about the weather.

Always.

It was a comfortable routine, the common ground we could both answer easily and confidently, politely paving the way to more in-depth topics.

Sometimes small talk can lead to big things, right?

So…how’s the weather where you are?

We almost had our first frost here this past week, so I’m cozying up to mugs brimming with warmth.

The mugs you see in this picture are what I drink my matcha out of every morning!

I discovered this week, however, that they’re also my favorite way to eat Roasted Pumpkin & Vegetable Soup.

This soup is super creamy, orange, and packed with unexpected veg and subtle sweetness!
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5-Minute Pumpkin Yogurt Bowl

By Flora & Vino 2 Comments

Whip up this easy pumpkin yogurt bowl in five minutes with less than five ingredients. Top with your favorites for a fun fall breakfast, snack, or dessert!

It wasn’t so much that it was cold but that it was windy.

Sooooo freakin’ windy.

Have you picked out a pumpkin yet?

We went to a U-Pick farm last weekend and took Harper along for the ride.

When we stepped off the wagon and onto the pumpkin patch, I was ready to pick the first pumpkin I saw, and yours, too, if you’d let me, just to get back on the wagon that led us back to the steady warmth of the car.

Usually we pick a pair of pumpkins for the front steps for symmetry and all, but given the (cold) circumstances, we grabbed a single handsome orange gourd and called it a day.

This 5-Minute Pumpkin Yogurt Bowl is a similarly good-looking orange situation that I think you’re going to want to dip into.

Ready in fewer minutes than it takes to freeze on a blustery ay at the pumpkin patch– I counted.

Grab some leftover pumpkin puree and let’s make breakfast!

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Pumpkin Chocolate Chunk Bread

By Flora & Vino 10 Comments

1-bowl pumpkin chocolate chip bread that’s vegan, gluten-free, and naturally sweetened with maple syrup. Perfect for fall breakfasts, snacks, and dessert.

Last night I had the weirdest dream.

I decided that I was going to drop everything and pursue my dreams…of becoming an actress.

Except that in real life even the thought of playing charades is enough to dissuade me from attending a party.

In front of an audience (or a camera) I become a self conscious shell of myself that probably wouldn’t be able to tell you my name if you asked.

I am NOT an actress.

So believe when I tell you, I’m not acting like you need this Pumpkin Chocolate Chunk Bread in your life.

It’s the TRUTH.

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Butternut Squash Quinoa Risotto

By Flora & Vino 2 Comments

Easy creamy gluten-free and vegan risotto made with quinoa and roasted butternut squash! Perfect for a plant-based fall meal or side dish.

Yesterday Dan and I washed up a new set of silverware and I’ve been thoroughly enjoying eating off of them.

I ordered them last week after giving up the search for all of our tablespoons, which seemed to have sprouted legs Beauty & The Beast style and ran off to perform in the broadway musical.

Anyway, new silverware is good.

It’s similar to the feeling of getting new socks, or new bedsheets; the simple life upgrades that feel fresh and luxurious.

Basically, it feels like we’re fine dining somewhere out every time I pick up a fork.

By far my favorite thing to eat off them so far is this Roasted Butternut Squash Quinoa Risotto, which also extends that new new restaurant feel.

It’s equal parts easy weeknight meal or fancy dinner in but either way it’ll elevate your plate.

Grab a glass of Pinot and let’s warm up the oven!

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Pumpkin Pie Shake (Banana-Free)

By Flora & Vino Leave a Comment

Pumpkin Pie Shake (Banana-Free) that’s lightly sweetened with Medjool dates and fluffy from steamed and frozen cauliflower.

I wore a jacket today for the first time this season on an evening walk with Harper around the neighborhood.

Dan was stoically shivering beside me, despite my solid attempts to get him to bring a jacket.

“It’s not that cold”, he argued, grasping elbow to elbow around his middle like a protective barrier to keep out the chill.

Typical.

The air was cool and crisp for the first time this season, and I found myself craving all of the pumpkin…everything.

This launched a discussion about PSLs (Pumpkin Spice Lattes), both of us agreeing that they really are too sweet to be good.

But then most pre-made pumpkin things this time of year taste too sweet to my taste buds.

My thoughts are this…if you can’t taste the pumpkin…then what’s the point?

The point is that you need to make these this Pumpkin Pie Shake (Banana-Free), friends!

They’re packed with pumpkin, protein, and nourishment to get you moving and grooving into fall– hopefully with a jacket on.

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Maple Tahini Overnight Oats

By Flora & Vino 8 Comments

Overnight oats with a spoonful of tahini lightly sweetened with maple syrup. Prep several jars in advance for easy weekday breakfast on the go!

A friend of mine recently pointed out to me laughing over the cellphone that I tend to do things either all the way or not at all.

Yes, that’s about right.

As much as I strive for balance, my brain thrives on that black and white, 100% or 0% mentality.

This week, for instance, I was ALL IN with reinstating some structure into my mornings to make for smoother day-sailing.

This translated to getting up before the sun, sipping on a cinnamon almond matcha latte, and shuffling through a quick home workout before the world wakes up.

I flirt with being a morning person, but I think I’m finally ready to commit.

Spending that time for me myself and I makes me feel invincible all day long.

Like, throw all of the poorly lit photography days and major recipe fails at me, because I can TAKE IT.

And because I was 100% committed to making my mornings the sturdy foundation for a high-vibe day, I made breakfast for days.

I decided to prep for success with some super simple overnight oats.

Hi there, Maple Tahini Overnight Oats, my most special 5-ingredient friend and fuel.

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Vegan Chocolate Nougat Bars

By Flora & Vino 69 Comments

Vegan Chocolate Nougat Bars with an almond flour base, date caramel center, and dark chocolate topping. Gluten-free, vegan, and refined sugar-free.

If you were planning on waking me up when September ends, the time is NOW.

I actually couldn’t quite believe my eyes when I saw on my big tear-off calendar that today was the last little block in September.

Do you derive that instant satisfaction from ripping off the old month to reveal the new like I do?

All of those fresh numbers and lines waiting to be filled with too many things.

Oh, hi, October dates, I’m going to fill you with pumpkin everything, warming soups, and sweet candy.

You’re definitely going to want to sink your teeth into these Vegan Chocolate Nougat Bars that require only SIX whole foods ingredients!

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Chocolate Fig Hazelnut Mini Muffins

By Flora & Vino Leave a Comment

Chocolate Fig Hazelnut Mini Muffins with dried figs and smashed banana. The perfectgrain-free easy bite-sized snack for fall!

This week has been rainy and dark and wet, guys.

It’s the kind of rain that really sets in, the damp dank that latches onto your heartstrings and threatens to color ’em gray.

Instead of wallowing in the gloom, Harper and I have kept ourselves busy in the kitchen!

Well, we also took a long flooded walk this evening that left us both dripping, but if you have to choose your rainy day therapy, definitely go with baking.

Especially since I’m excited to share a new fall baked good with you that’s figgin’ delicious.

These Chocolate Fig Hazelnut Mini Muffins have a short ingredient list and even shorter stature, but a BIG taste.

Who’s ready to get figgy with it?

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