Meal Prep

Pumpkin Spice Chickpea Cookies

1-bowl pumpkin spice cookies made with chickpeas and almond flour, naturally sweetened with maple syrup. Perfect for a healthy snack or dessert!

Hey-o, is pumpkin your thing?

It’s definitely mine.

But it’s not so much M’s thing.

I joked with him this week, asking if he’s ready for the end of October so we’re not consistently eating my pumpkin recipes.

But he said he might just be warming up to my favorite orange winter squash.

Good answer, M, good answer.

Whether pumpkin is your favorite or your relationship is complicated, I need you to try these Pumpkin Spice Chickpea Cookies!

They’re totally vegan, gluten-free, and grain-free; made with chickpeas, almond flour, and plenty of pumpkin!

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Sweet Potato Kale Quinoa Cakes

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Easy plant-based patties packed with sweet potato, quinoa, and leafy greens! Perfect for meal prep and easy weeknight meals. Serve with your favorite sides!

What adventures have you been on lately?

Recently I went a winery adventure with a girlfriend to a vineyard in Virginia.

…on a Thursday.

It was a bit of a wild adventure for a weekday evening, driving into Southern Virginia for girl’s night.

But it was totally worth it to get out and see, taste, and experience something different.

We sipped on Petit Verdot on the winery terrace, marveling at the unique decor of the tasting room.

In a moment of recognition, I turned to her and noted that our spontaneous trip was the furthest I’ve been from home since 2019.

But you don’t have to drive for hours to do something new, boo.

How about a fun kitchen adventure for this week?

Let’s make Sweet Potato Kale Quinoa Cakes.

These pretty plant-based patties are full of my favorite flavors in an easy one-bowl recipe that’s perfect for meal prep.

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Peanut Butter Pumpkin Overnight Proats

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Pumpkin peanut butter protein oats for one! Mix up these easy oats for a pumpkin and protein-packed breakfast that’s perfect for busy fall mornings.

This past weekend I had a plant re-potting party here at F&V.

M and I squatted on the deck and transferred my spider plant, split leaf philodendron, and aloe vera to bigger pots.

Scooping dirt into ceramic pots and patting the earth around my plant babies was totally therapeutic.

The move was inspired by my split leaf philodendron, which has grown at an exponential pace since I bought it on a whim from Whole Foods last year.

Did you know that plants need to be moved to bigger pots about once a year for optimal health?

When I last repotted my philodendron it surprised me by exploding with happy green leaves and new vines.

I mean, it makes sense that they need a pot that properly fits their expanding root system.

Just like us, they need room to grow.

Give yourself some room to grow by making breakfast in advance this autumn.

These Peanut Butter Pumpkin Overnight Proats are perfect to prep ahead for a fun fall breakfast.

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Zucchini SunButter Chocolate Chip Muffins

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Super moist and delicious vegan and gluten-free muffins made with zucchini, almond flour, dark chocolate chips, and SunButter. Perfect for snacking!

Zucchini SunButter Chocolate Chip Muffins by Flora & Vino

What are you going to miss the most about summer?

I’ll miss sitting on deck chairs on our new patio facing a thicket of trees.

I’ll miss the long sun-filled days that only tempt me to shut the blinds and curtains well after dinner time.

I’ll miss easy comfortable cotton summer dresses (mostly floral, but some solid colors, too).

And I’ll miss summer produce– right now I’m loving juicy tomatoes, figs, and zucchini.

So today I’m sharing with your my personal favorite zucchini recipe of the summer.

These Zucchini SunButter Chocolate Chip Muffins are made in 1-bowl– they’re grain-free, gluten-free, and refined-sugar-free!

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Blueberry Muffin Energy Balls

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Blueberry muffin energy balls made with oats, almond flour, nut butter, mixed seeds, and dried blueberries. Perfect to meal prep for the week ahead!

It’s starting to feel like home here in Maryland!

Last weekend we hung photos and I arranged my plants in nice little nooks around the living room.

I tried out a local yoga studio and a new trendy coffee shop and roastery.

We explored several grocery options and perused the aisles thinking, hey, this could be my new spot.

Naturally, we’ve scouted out all of the nearby takeout options.

But don’t let the takeout bags fool you, plenty of food has been made, here, too, friends!

I even had my first *real* dinner party last weekend, hosting two of my friends for a plant-based pizza party in.

And on Sundays, I meal prep for the week ahead in a kitchen that still feels oddly unfamiliar and new.

My new favorite snack to have and to hold are these Blueberry Muffin Energy Balls!

They’re made with just 8 ingredients and one bowl for a quick compact snacking solution.

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Tempeh Reuben Bowl with Hemp Heart Ranch

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Vegan reuben in a bowl with romaine lettuce, cabbage, tempeh bacon, and sauerkraut, served with a creamy hemp heart ranch. Perfect for meal prep lunch!

This past week M and I mapped out our new daily walk around the neighborhood.

We used the blinking blue dot on Google maps to pinpoint our location and make connections between intersecting streets and trails.

28 minutes– the number we ended up with as we stood outside of our new place with the old doormat, reading “There’s No Place Like Home” in the bristles.

M has never seen The Wizard of Oz, so I’ve added it to the top of our To-Do list.

“I feel like it’ll be better to watch in the Fall,” I explained, dreaming of crunchy leaves and cooler winds and muted colors.

But for now, it’s still hot, and I’m living on bowls at the new place.

Today’s recipe isn’t complex, but it’s tasty, packed with plant-based protein, an oil-free dressing, and plenty of kraut.

This vegan reuben is served in a bowl with romaine lettuce, cabbage, tempeh bacon, and sauerkraut, served with a creamy hemp heart ranch.

Let’s make sandwiches into bowls with this Tempeh Reuben Bowl with Hemp Heart Ranch!

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Banana Walnut Chocolate Chip Protein Cookies

By Flora & Vino Leave a Comment

Easy banana protein cookies packed with dark chocolate and walnuts. Bake them in advance for portable protein rich snack for all your adventures!

The moving count down is ON, friends.

In just five sleeps I’ll be slumbering in a new state!

Right now life feels really busy.

When I’m not working on stuff for F&V, I’m working on the loaded logistics of moving.

Scheduling U-haul rentals, final cleaning, and key exchanges in their appropriate order.

Bribing friends and family to pretty please come help me move in exchange for pizza and vegan treats.

So, would you come for Banana Walnut Chocolate Chip Protein Cookies?

I’m hopeful these cookies get me through my moving week and I know they’ll sustain whatever adventures you have going on right now.

They’re totally vegan, gluten-free, and refined-sugar-free with a banana-oat base and plenty of dark chocolate and walnuts.

Mix and bake them for a protein-packed snack that’s perfect for an outdoor adventure, moving day, or workday snack.

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Apple Maple Tempeh Marinade

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Easy 30-minute tempeh marinade made with apple butter, yellow mustard, and pure maple syrup. Perfect to make for meal prep and serve with sides!

Hiiiiiii, I know I’ve been quiet lately, friends.

I’ve been shying away from the social spotlight.

Letting my stories go blank on Instagram; content without sharing serial snapshots from my daily life.

Relishing in the my own architected anonymity.

At first I was concerned.

What does it mean if I’m not constantly sharing?

Well, it means I’m making leaps and bounds behind the scenes.

Preparing for a cookbook launch, making my new house a home with M, and doing personal and professional work to undo old habits and mindsets and shift to new ones.

I feel a lot like a caterpillar at the moment, curled up in cocoon awaiting a miraculous metamorphosis.

You know what else undergoes a metamorphosis that is effortlessly natural?

Tempeh, in this new recipe I have to share with you today.

This Apple Maple Tempeh Marinade is ready in just 30 minutes for a quick and easy plant-based protein option that you can mix and match in meals!

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Vegan Poke Bowl with SunButter Sauce

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Vegan poke bowl with quinoa, marinaded tofu, quick pickled red onions, and a spicy oil-free SunButter sauce. Perfect for a nutritious lunch or dinner!

Hi, friends, how’s your summer going?

It’s been a *whirlwind* here.

Packing, moving, and shuttling brown boxes labeled with black Sharpie back and forth across the Maryland/Virginia border.

July is my last month in Virginia, and I’m getting excited to start over in a new state.

Every time I create a new row of boxes in the new condo’s living room, I lock it and leave it feeling like the space is a little more mine; a little more ours.

Anyway, with all of the hustle and bustle of moving, I haven’t been creating a lot of delicacies over here.

There’s a collection of Sweetgreen, Cava, and Chipotle takeout bags in my recycling.

Maybe you’re doing a lot of takeout, too, this summer, or maybe you’re in the mood for a chilled bowl.

This poke bowl was on repeat before I signed my lease and I can’t wait to recreate it in my new kitchen.

This Vegan Poke Bowl with SunButter Sauce is made with quinoa, marinaded tofu, quick pickled red onions, and a spicy oil-free SunButter sauce.

It’s the perfect summer meal for a quick lunch or dinner!

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Carrot Cake Baked Oatmeal

By Flora & Vino 4 Comments

Oven-baked oatmeal that tastes just like carrot cake! It’s perfect to prepare in advance and serve warm or chilled for an easy meal-prepped breakfast.

When I stop and think about how far into 2021 we already are, it gives me whiplash.

Is the year going quickly for you, too?

Anyway, April 2 was my birthday, my second birthday in careful quarantine.

My sister dropped of hand-wrapped gifts to my doorstep and my amazing cousin delivered an exquisite bouquet of flowers.

I video-chatted and texted with my friends, believing that this time next year I’ll be squeezing them instead of the volume button on my phone.

And let’s not forget food!

M made me pancakes– the first pancakes he’s ever made– and they were delicious.

For dinner, we ordered Sweetgreen, because it’s the most “Lauren” thing I could think of that was within the delivery range for Uber Eats.

The week of my birthday I tested a cake (coming soon!!!) and made a delicious Carrot Cake Baked Oatmeal.

It’s easily mixed up and baked in advance for easy springs breakfast during the week.

This is a recipe where you can have your cake and prep it for breakfast, too, boo.

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Pumpkin Spice Chickpea Cookies

Sweet Potato Kale Quinoa Cakes

Peanut Butter Pumpkin Overnight Proats

Zucchini SunButter Chocolate Chip Muffins

Blueberry Muffin Energy Balls

Tempeh Reuben Bowl with Hemp Heart Ranch

Banana Walnut Chocolate Chip Protein Cookies

Apple Maple Tempeh Marinade

Vegan Poke Bowl with SunButter Sauce

Carrot Cake Baked Oatmeal

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