Grain-Free

Peanut Butter Date Caramel

Peanut Butter Date Caramel made with no added sugar and just three ingredients! Super drizzly and sweetened with Medjool dates.

Do you say care-a-mel or car-mall?

I’m a care-a-mel kind of a girl, myself, but I’ll respond to either, especially when peanut butter and dates are involved.

This Peanut Butter Date Caramel is the perfect fall dip that you can whip up in 5 minutes to transform your fall snacking!

It’s naturally date-sweetened sweetened, peanut protein-rich, and oil free, all with major drizzle potential.

You might have heard of date caramel before, yes?

This recipe was inspired by my very own Easy Date Caramel, which you should also check out.

This recipe mimics my original recipe with a very important addition– creamy peanut butter.

Don’t get me wrong, I adore my original date caramel recipe and how easy it is….I just might love this one ever so slightly more.

Creamy peanut butter adds in healthy fats and sort of takes the “edge” off sometimes super-sweet dates.

Plus, peanut butter and dates just GO together.

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Pumpkin Pie “Cheesecake” Bars

By Flora & Vino 1 Comment

Pumpkin pie “cheesecake” bars made with cashews, coconut butter, and an easy no-bake granola bar crust. Store these in the freezer for a fun fall dessert!

During the Thanksgiving season my elementary school cafeteria started serving pumpkin ice-cream.

This highly sought after frozen treat was a macaroni and cheese yellow that we ate out of tiny cup with tiny wooden spoons.

You bet I spent all of my lunch card money on them, because even at a young age I knew pumpkin variations of anything made them better.

Kind of like cheesecake.

It’s here.

The first pumpkin recipe on the blog this season!

But really, aren’t you a little proud of me for making it this far into September to post all of the pumpkins?

These Pumpkin Pie “Cheesecake” Bars are low in sugar with an easy 2-ingredient granola bar crust and a creamy dairy-free pumpkin pie cheesecake filling!

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Baked Breakfast Apple Crisp (Gluten-Free!)

By Flora & Vino 17 Comments

Baked Breakfast Apple Crisp that’s naturally sweetened with maple syrup and dates. Perfect with yogurt for breakfast or ice cream for dessert.

Autumn called and said it’s showing up Sunday, ready or not.

But I’m ready, are you?

I’ve been getting so excited about warm and cozy fall breakfasts; the kind that make you want to jump out of bed even when it’s chilly outside of the covers.

I’m even more excited about the ones that look and taste like dessert…for breakfast.

This Baked Breakfast Apple Crisp (Gluten-Free!) is exactly how I want to start every fall morning.

It’s packed with sweet seasonal apples and a hearty and nutritious almond oat crumble topping.

This Baked Breakfast Apple Crisp might look like dessert, but it’s actually packed with good for you things to fuel your fall!

It’s naturally sweetened with apples (duh!), maple syrup, and Medjool dates.

The oat and almond crumble combination is a great source of protein on its own– plus a spoonful of protein powder to the apple pie filling, too.

Protein powder acts as a thickening agent instead of cornstarch AND gets you a little extra boost.

Almond butter and raw almonds add healthy nutty fats while keeping the recipe oil free.

Shall I continue?

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Cauliflower Cashew Butter Alfredo

By Flora & Vino 7 Comments

Cauliflower Cashew Butter Alfredo with vegetable noodles in a creamy steamed cauliflower and cashew based sauce with nutritional yeast and green peas.

Did I ever tell you guys that we have a spare fridge in the garage?

Shortly after moving into our condo, I took the fridge for a grocery haul trial and decided after much pushing and shoving that it just wasn’t big enough.

“Nope, not happening,” I said while trying to smoosh an unruly bundle of kale into the already tight produce drawer.

So now we keep the fridge downstairs stocked with frozen fruit and veggies, extra almond milks, kombucha, beer for Dan, oh, and cauliflower.

It doesn’t matter how big or small the head of cauli is, it just takes up too much oddly shaped space to hang out upstairs.

When it’s time to fetch said items, Dan and I pull straws on whose turn it is to race down the stairs to pull the produce out of exile.

Not it.

Everyone’s a winner with this Cauliflower Cashew Butter Alfredo on their plate, though- it’s the perfect plate-based pasta to fall into fall with!

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“Cheezy” Chickpea Sheet Pan Meal

By Flora & Vino Leave a Comment

“Cheezy” Chickpea Sheet Pan Meal with chickpeas, veggies, and nutritional yeast seasoning. Vegan, gluten-free, grain-free, and perfect for meal prep!

Well hello there!

How was your weekend?

This past week/weekend I went to Natural Products Expo East and visited with all of my favorite brands and scoped out the newest products in natural foods.

It was a lot of walking, a lot of talking, and a lot of sampling!

Somehow I had the bright idea to hit the grocery store on the way home from the trade-show, to, you know, kill two birds (two tofus?) with one stone, so to speak.

After being surrounded by food and chatter about food all day PLUS lugging of all of the loot from the show AND all of my groceries up three flights of stairs (we’re on the top unit of a stacked condominium!)– I decided I didn’t want to see or hear about food again. Like ever.

But then of course that changed because…a girl’s got to eat.

I eased back into the kitchen today with this fail-proof 1-Pan Meal that’s perfect for meal prep!

If you’re feeling a bit tired, frazzled, and food-overwhelmed like me, this “Cheezy” Chickpea Sheet Pan Meal is exactly what you need.

Come on, let’s do it!

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Loaded Sweet Potato Chip Nachos with Sweet Potato Nacho Cheese

By Flora & Vino 4 Comments

Quick and easy plant based “nachos” with sweet potato chips and all the fixings. Perfect for a plant-based side, appetizer, or game time snack.

At Mexican restaurants, my sister used to order the loaded nachos appetizer as an entree and we’d all laugh at the giant plate juxtaposed with her tiny frame.

I’m starting to think she had the right idea, though, you know?

It’s been dark and overcast here with the the impending Hurricane Florence, so I’m thinking we should brighten up our plates a bit.

My plans tonight are simple and I thought you might want to join in.

I’m making a giant plate of these Loaded Sweet Potato Chip Nachos with Sweet Potato Nacho Cheese to kick back for a little fiesta.

It’s the perfect plant-based appetizer, side, meal (no judgement!), or snack to munch on for sunshine-y vibes.

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1- Pot Vegetable Chana Masala

By Flora & Vino 6 Comments

1-Pot Vegetable Chana Masala packed with vegetables in a spicy tomato-based broth. Serve by itself or spoon over quinoa or rice.

When I worked at the library in college, my then boss introduced me to my first taste of Indian buffet down the street.

Not having ever tasted Indian food before, I did what any hungry college kid would do when faced with a sea of interesting new food for the grabbing.

I tried a little bit of everything.

I sat down with my plate a patchwork of dishes with names I didn’t know how to pronounce and grubbed out.

Hours later at the library, my body told me (not so subtly, I might add) that it wasn’t very unhappy with my decision to consume all of those new flavors and spices.

I was all, “Keep it together, body, I have books to shelve!”

Then it was all, “<insert nauseous green emoji>”

…and I haven’t been to an Indian buffet since.
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Chocolate Dipped Coconut Bars

By Flora & Vino 3 Comments

4-ingredient Chocolate Dipped Coconut Bars made with melty dark chocolate and shredded coconut. Perfect for a deliciously simple dessert!

What was your favorite candy bar growing up?

For a long time mine was Mounds bars.

It’s basically an almond-less Almond Joy, which was ideal for me because I had a vendetta against nuts in candy back then.

I think that it was a texture thing.

You could never find them in the Halloween Fun-Size candy assortments, but I popped out and back in the checkout line to grab their bright red wrapper.

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Double Chocolate Cheesecake Bars

By Flora & Vino Leave a Comment

Raw vegan chocolate cheesecake bars naturally sweetened and gluten-free! Made with a chocolate “cookie” crust. Perfect for deliciously healthy dessert.

Who else feels they blinked and missed summer?!

Things have been busy here and I’m trying to evaluate my “busy-ness” to make sure it’s all serving me or you, buds.

I also want to make sure it’s all quality and not quantity.

Kind of like my chocolate cheesecake.

No, but really, please excuse my current chocolate craze.

The last three recipes on my page are cocoa-based, but I’m not complaining, are you?

I think we could all use a sweet finish to summer and a few extra antioxidants.

These Double Chocolate “Cheesecake” Bars are thick, creamy, and chocolatey while being totally dairy and refined sugar free!

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Beet Brownie Bliss Balls

By Flora & Vino 4 Comments

5-ingredient beet brownie bliss balls made with cacao powder, nut butter, and roasted beets! Perfect for a healthy snack, dessert, or pre/post workout fuel.

Friends!

How has your weekend been?

I’ve had beets on the brain since my trip with Love Beets this past week to visit their organic beet farm and factory.

After eating many a beet during my stay in upstate New York, you’d think I might be sick of this hearty root veggie.

…FAT CHANCE.

Things have been a little topsy-turvy here after traveling, so I decided to grab some beets upon my return and make bliss balls!

These Beet Brownie Bliss Balls only require 5-ingredients, 1 Love Beet, and a little room in the fridge (and your stomach) for healthy snacking all week long!

Fun Fact: You can trace my first version of these bliss balls back to the Total Solar Eclipse of Summer 2017.

Did you see it?!

I didn’t have the special viewing glasses here at home, so Harper and I stayed indoors and made bliss balls instead.

To be honest I didn’t notice it getting freakishly dark outside, so maybe we weren’t in a very good viewing zone.

Anyway, snacking on chocolate and beets to celebrate, I fondly called them “Blackout Beetroot Bliss Balls”.

But they taste like brownies, so I decided a name change was in order.

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