Meal Prep

Kabocha Squash Cranberry Muffins

1-bowl kabocha squash cranberry muffins made with leftover cranberry sauce on top. Perfect to use up extra holiday roasted squash and cranberry sauce!

Raise your hand high if you’ve still got leftover cranberry sauce in the fridge from Thanksgiving.

Me too.

It was so exciting to see all of you enjoying my 2-Way Low Sugar Orange Cranberry Sauce as part of your holiday feast!

If you haven’t made a jar yet, now is the perfect opportunity to practice before Christmas.

Now raise your hand if you’ve got leftovers because you made another jar (or two) after Thanksgiving Day.

Guilty again!

I’m so glad I did, though, because the leftovers became the sweet and sexy ruby red topper to these Kabocha Squash Cranberry Muffins!

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Hot Chocolate Overnight Oats

By Flora & Vino 1 Comment

Cozy hot chocolate overnight oats with a decadent chocolate cashew cream. Perfect for a quick meal prepped breakfast. Serve chilled or warm!

Hi, everyone!

This week I went “LIVE” for the first time on Instagram.

I love taking photos and I’ve gotten pretty comfortable in front of a lens, but put me in front of a video camera and I turn into jello.

Weird jello.

Naturally I was nervous, like, opening and closing blinds to check the lighting and reapplying lip balm nervous.

In the last few seconds before the camera went rolling, Harper ditched me on the couch.

But it was a lot of fun and I got to have a great conversation with one of my favorite brands.

The conversation took me out of my own head and reminded me to focus on communicating a message instead of obsessing on the perception of it.

It was a gentle reminder to myself to continue to do things that put me outside of my comfort zone.

Here’s one for you: Hot Chocolate Overnight Oats.

You’re going to love this easy and decadent blend to start off the day, paired with a creamy 3-ingredient chocolate cashew cream.

Throw it all in a jar and treat yourself to hot chocolate in the morning.

Comfort zones be darned!

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“Beety” Lentil Noodle Stew

By Flora & Vino 2 Comments

Cozy 1-pot “Beety” Lentil Noodle Stew with lentils and beet noodles. Perfect to meal prep for cold winter work nights made easy.

Hey, you!

I hope you had a nice Thanksgiving!

Dan and I were lucky to spend time with tons of family, some that we haven’t seen in years.

Do you ever get the post- holiday blues?

You know, that awkward feeling of, oh, now what?

After the table is cleared and family starts to dissipate, I always start to feel a little funny as my mind shifts from “holiday-mode” to the post-holiday-world.

I’ve even been known to be downright glum as the warm glow of festivities is slowly enveloped by too early night skies.

Luckily, the post-holiday world is one with stews.

Warm, hearty, comfy, cozy stews.

This “Beety” Lentil Stew warms you from the inside out and puts on a smile on your face on the darkest of evenings.

Let’s get blues-bustin’!

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Delicata Squash & Chickpea Bake

By Flora & Vino Leave a Comment

Delicata Squash & Chickpea Bake with romanesco broccoli, and an oil-free almond butter “gravy”. Perfect for meal prep and easy workweek dinners!

Hi, friends!

Are you ready for the ultimate plant-based cozy meal?

Amidst your holiday to-dos and darker than normal evenings, allow this easy meal to be a beacon of light at the end of the day.

This Delicata Squash & Chickpea Bake has all of the warm anticipation of the holidays baked into one easy seasonal dish.

It comes together in under an hour with only a few vegetables and a no-prep oil-free almond butter “gravy”.

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Brussels Sprout Cranberry Salad

By Flora & Vino Leave a Comment

Brussels Sprout Cranberry Salad with kale, roasted brussels sprouts, quinoa, cranberries, and pecans in a sweet no-oil-added apple cider tahini.

I created this salad on our trip to Indiana last month as a sort of happy accident.

It was about 10 PM, and I was up, running on adrenaline and kombucha, quite literally throwing veggies and leftovers in Tupperware to pack for the trip the following day.

Somehow in my pre-travel anxiety I threw together the best the combination of perfectly roasted brussel sprouts, toasty white quinoa, dried cranberries, and chopped pecans, all mixed in with a creamy oil-free apple cider tahini that I whipped up on the spot.

I didn’t think I worked well under pressure, but this salad begs to differ.

You need to add this Brussels Sprout Cranberry Salad with Apple Cider Tahini to your weekly salad rotation!

While traveling the next day, we happened to stop at a cute plant-based restaurant in Pennsylvania for Dan to grab some grub, and I was surprised to the see that the menu had italicized words under the entrée that read “Gluten Free“, “Vegetarian“, and “Vegan“.

I stubbornly turned down the options, though, recalling how much time and energy went into my Tupperware party the night before.

I wasn’t about to let that salad go to waste, friends!

When we got back to the car, I pulled out red-lidded square Tupperware, determined to love its contents.

But I didn’t have to try hard.

I was practically swooning before we got back on the highway.

I told Dan “OH MY GOD, THIS IS SO GOOD,” between brusselin’ bites more than he cares to remember.

The only consolation in finishing it was that I had two left to nosh on the rest of the trip!

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Sweet Potato Black Bean Collard Bowl

By Flora & Vino Leave a Comment

Sweet Potato Black Bean Collard Bowl with sweet potato, black beans, pecans, and orange maple dressing. Perfect for meal prep!

You guys, I’m pretty sure I’m currently in the middle of a quarter-life crisis.

I’m plagued by thoughts like…what am I doing with my life? What am I doing next year, next month, next week?

Quickly followed by thoughts like…and what the heck is for lunch?

Fall has a way of making me introspective, like, because all of the leaves are falling and changing maybe I should be, too.

I read somewhere first that when tackling problems, we should pick those first with easy solutions.

So let’s figure out this lunch thing first, shall we?

I definitely have an easy solution for that issue.

This Sweet Potato Black Bean Collard Bowl is the ideal fall lunch that comes together in under 20 minutes!

It’s packed with warm sweet potato, black beans, and a show-stopping oil-free orange maple tahini dressing.

Orange maple tahini?!

What?

Yes, friends!

It’s perfectly sweetened with fresh orange juice and a touch of maple syrup to make the flavors in this bowl POP.

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Pumpkin Cacao Cranberry Muffins

By Flora & Vino 11 Comments

Easy 1-bowl pumpkin muffins with cacao nibs, dried cranberry, and dark chocolate chips. Enjoy as a healthy breakfast, snack, or dessert.

Currently, there are two perfect pumpkins sitting on our balcony like orange guardians watching over the neighborhood street.

These are our pumpkins; big, bulbous, freshly cleaned…but faceless!

We always manage to go pumpkin picking, but it’s the carving that always seems to get overlooked.

I’ve never been very good at free-styling the face with a kitchen-knife, and my inner art-critic always cringes at every asymmetric slice.

Ooops.

But who said pumpkins have to have faces, anyway?

What I lack in pumpkin carving skills I promise I make up for in pumpkin recipes.

It’s been a while since I shared a muffin recipe on here, so let’s make these wildly appropriate 1-Bowl Pumpkin Cacao Cranberry Muffins as we near Halloween!

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Vegan Chickpea Ratatouille

By Flora & Vino 6 Comments

Easy 1-pan vegan chickpea ratatouille baked with your favorite late-summer veggies. Perfect for meal prep and easy weeknight dinners.

My last college course was French, and I took it over the summer in an accelerated schedule so that I could finish on time for graduation.

I spoke French every darn day that summer and now I can safely say I don’t remember a word of it.

Memory is a fickle thing. All of those tireless lessons hung out short-term storage and then said “Au Revoir!” after I had my diploma in hand.

Point being, I won’t tell you how many times I had to look up the spelling of “Ratatouille” before sharing this post.

This Vegan Chickpea Ratatouille, however, I can’t forget, even if I can’t always spell it right.

From now until spring, I plan to live on one-pan meals.

Anyone else?

They’re so simple to throw together and never ever get boring.

Especially when you give them fun dish-themes, like Vegan Chickpea Ratatouille.

Of the many variations on ratatouille, this one with chickpeas and eggplant is my absolute favorite!

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Pumpkin Chia Pudding Parfait Cups with Sautéed Apples

By Flora & Vino Leave a Comment

Easy Pumpkin Chia Pudding paired with quick sautéed apples for a nutritious fall breakfast, snack, or dessert. Perfect for meal prep and busy workweek fuel!

Friday!

I always feel like I have a little more headspace heading into the weekend, you know?

Twice this week I woke up thinking it was Friday and felt totally snubbed by the calendar when it was, in fact, Wednesday and Thursday.

Nothing against Wednesday and Thursday, but I’m really excited about this weekend in particular because Dan and Harper and I are finally going pumpkin and apple picking!

Both of which take center stage in today’s recipe…

I shared these Pumpkin Chia Pudding Parfait Cups with Sautéed Apples on Instagram a few weeks back and asked if anyone was interested in the recipe for this easy Pumpkin Chia Pudding.

The answer was a resounding yes!

I’m so glad you guys aren’t tired of my pumpkin and apple recipes! (yet!)

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Pumpkin Quinoa Bowls with Balsamic Reduction

By Flora & Vino 12 Comments

Hearty quinoa bowls with a pumpkin twist with blackened brussels sprouts, avocado, and an easy balsamic reduction. Great for a gluten-free grain bowl!

I’m happy to report that it’s finally starting to feel like fall here in Virginia.

We got back from Indiana on Monday and were cooly greeted with sweater weather.

I stepped our of the car, shivering in my T-shirt, and instantly started craving all things soothing and warm.

You know what goes well with sweater weather?

Hot chocolate, big pots of soup, oh, and cozy quinoa bowls with flavors that represent the season.

These Pumpkin Quinoa Bowls with Balsamic Reduction are my current go-to power bowl.

Grab a sweater and let’s get brusselin’.

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Meal Prep

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