Meal Prep

Summer Squash & Chickpea Meal

Summer Squash & Chickpea Meal packed with summer produce in under 30 minutes! Perfect for busy summer nights and weekly meal prep.

Dan has a theory that food tastes better if you clean the dirty dishes before you chow down.

I wouldn’t know, because I always greedily dig into my food while I let the dirty dishes “soak”.

They totally need to do that, you know.

That’s why I make meals like this Summer Squash & Chickpea Meal so there’s only one pan staring up at me under soap suds after dinner.

Oh, and because it tastes like everything fiery and fun about summer in a pan.

I love making this one-pan meal because it builds on itself until you’re left with a pan brimming with perfectly spiced chickpeas and veg.

How can all that flavor fit in just one pan?

Well, it is a pretty big pan.

No, seriously, pull out your largest pan for this recipe because you need to accommodate for a lot!

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Easy Mexican Macro Bowls

By Flora & Vino 6 Comments

Easy Mexican Macro Bowls packed with plant-based protein, leafy greens, and summer vegetables. Perfect to meal prep for workweek lunches.

I’m a hot weather person for sure, but it’s been too hot in Virginia, even by my standards.

Our AC has been fickle lately too, not quite broken, but sitting somewhere on the cusp of breaking.

Like it’s working *way* too hard.

I welcome you to cool off with me by making this super easy Mexican Macro Bowl!

This macro bowl is inspired by all of the seasonal colorful tomatoes, ears of corn, and giant zucchini you probably have sitting in your fridge right now.

Because don’t they say that spicy foods cool you down?

Let’s try.

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Tropical Nut Pulp Bites

By Flora & Vino Leave a Comment

5-ingredient Tropical nut pulp bites naturally sweet with exotic dried fruit. Use your leftover nut pulp in this easy recipe!

Have you tried making your own nut milk yet?

I made nut milk a few weeks ago and I pretty much felt like a wizard when I saw the brazil and cashews blend into a frothy creamy white in my Vitamix.

Magic.

Then I whipped up these Tropical Nut Pulp Bites afterwards from the leftover nut “pulp” and that’s when I knew I needed to make nut milk on a weekly basis.

Just to collect the nut pulp for more bites like these.

Shhh.

I still drink the milk.

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Sushi Quinoa Power Bowl

By Flora & Vino 1 Comment

Bring the plant-based sushi bar to your house in 30 minutes! Toasted quinoa, steamed edamame, raw veggies, and avocado with a 2-ingredient dressing.

My first date with Dan was at a sushi restaurant.

It was my first time having sushi, so I let him order for the both of us and tried to play cool.

Tried.

I was actually staring at my chopsticks nervously, debating the best method to transport those rolls from point A (plate) to point B (mouth) gracefully.

After figuring out the whole logistics, I decided that I liked sushi.

Spoiler alert: then I went vegan.

After going plant-based I sorely missed all of the sushi flavors without, well, the sushi.

I thought my sushi days were over until I discovered avocado rolls.

Whoever thought to stuff creamy avocado in a bed of sticky rice was a total genius.

I also found that most sushi places are also equipped to make cucumber, squash, or sweet potato rolls too.

Yum.

We always order an appetizer of steamed edamame, pinching the salty green pods hungrily while waiting for the main course.

I created these Spicy Veggie Sushi Power Bowls to combine all of my favorite sushi flavors from the sushi bar to your kitchen.

Recreating my favorite restaurant dishes at home because it allows me total control of quantities.

And of course, who would I be if I didn’t add extra veg to the mix?

I don’t think I’ve ever left a restaurant complaining about too many vegetables on my plate, how about you?

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Strawberry Hemp Heart Muffins

By Flora & Vino 13 Comments

Strawberry muffins packed with fresh strawberries and hemp heart protein. Naturally sweetened and perfect to meal prep!

Happy Father’s Day, friends!

I love the challenge of taking old family recipes and making them new with fresh updated ingredients.

Altering the original recipe for my mom’s Strawberry Bread to make gluten-free, oil-free, and refined sugar-free muffins might be the best dad’s day gift ever.

I see you, Strawberry Hemp Hearts Muffins.

And so does dad.

I’ve told you about my mom’s Strawberry Bread before, haven’t I?

In case you missed it, let me remind you.

It’s amazing.

She made it before we went to the community pool on Friday nights growing up.

My sister and I waited impatiently in our flip flops until dad came home after work.

Then we sliced the bread warm, served thick in hearty pink pieces.

These Strawberry Hemp Heart Muffins are an ode to that delicious bread!

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Summer Beet Macro Bowl with Sweet Beet Tahini

By Flora & Vino Leave a Comment

Summer Beet Macro Bowl with Sweet Beet Tahini made with beets, quinoa, raw veggies, and a date-sweetened dressing.

Is it summer yet?

OK, so, not officially, but the signs of summer are all here.

My comfy flip flops evicted the TOMs and boots resting on my shoe rack, big bulbous green watermelons are parked at grocery store entrances, and our local pool down the street is splashing with activity.

You can totally see summer in my bowls, too.

I’m currently loading them up with raw vegetables and brighter dressings to welcome summer with open arms.

You’re going to love this Summer Beet Macro Bowl with Sweet Beet Tahini to BEET the HEAT.

(Sorry, I had to.)

I genuinely feel lighter when the weather is warmer.

Life just feels a little easier, you know?

I’m reminded of this every year after Memorial Day, when my mind is full of summer adventures and my heart is already at the beach.

And my stomach is clearly ready for lunch, because looking at this bowl is making me hungry!

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Pickled Cabbage Quinoa Bowls

By Flora & Vino 2 Comments

Plant-based bowls with pickled cabbage, pea pistachio pesto, toasted quinoa, and herbed tofu. The perfect nourishing bowl for spring lunch.

A few years ago Dan and I ate at an eclectic restaurant down the street that was big into pickling.

I was beyond excited to eat there, because it was one of those rare places that had several completely vegan dishes.

So I ordered a seasonal dish with pickled pumpkin, because, pumpkin anything, right?

Well, let’s just say that I’m now a firm believer that some things should remain un-pickled.

Cabbage, however, is not one of those things.

These Pickled Cabbage Quinoa Bowls are fun, fresh, and perfect for Spring.

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PB Jam ‘N’ Yam Thumbprint Cookies

By Flora & Vino 4 Comments

1-bowl healthy cookies made with chickpeas, peanut butter, and Japanese yam. Sweetened with maple syrup and your favorite jam.

Remember that time I made Spiced Cashew Chickpea Cookies and ate them all the time?

They’re my absolute favorite snack cookie because they’re so moist, low in sugar, packed with protein, and totally portable!

Well, after eating tons of those perfect little morsels on the go, there was one fateful day where I decided to sit down and spread a bit of jelly on top.

This made the cookies even more moist and delicious, so I’ve been dunking them in fruit spreads ever since.

I set out to create PB & Jam Thumbprint cookies to share my news finds, but found I had half of a steamed Japanese yam in the fridge,

And jam rhymes with yam, so…

PB Jam ‘N’ Yam Cookies happened.

I think you should make them happen, too.

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Garlicky Chickpeas & Kale Bowl

By Flora & Vino 2 Comments

Plant-based bowl with quinoa, baked kale, and crispy chickpeas in a delicious oil-free tahini dressing with pomegranate and pumpkin seeds.

Yesterday it was 93 degrees here and there was a brief period where I had the doors open (not realizing that it was actually over 90 degrees) and the oven on, roasting stuff.

It got hot fast, friends.

But the eats were worth it and Harper loves hanging out on the balcony, so I’m not complaining.

You’ll want to turn your oven on too, to make this Garlicky Chickpeas & Kale Bowl, but don’t worry, it comes together in under 30 minutes.

I bet you already have the basics in your cabinet and the garnishes are totally customizable, so let’s get bowl-ing, shall we?

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Blood Orange Chocolate Chip Chickpea Cookies

By Flora & Vino 7 Comments

Chocolate chip cookies made with chickpeas and naturally sweetened with maple syrup and blood orange. Perfect for a healthy snack or dessert!

Who else is loving citrus this spring?

I was beyond excited when I started seeing the dark rind of blood oranges appear in the citrus barrels at the grocery store. I love the addition of blood orange to my meals for both flavor and coloring, so why not add it to dessert, too?

Have you tried the pairing of chocolate and citrus before?

The mixture of tangy fruit and sweet chocolate is pretty perfect.

If you haven’t, allow these Blood Orange Chocolate Chickpea Cookies to be the sweetest of introductions for you.

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