Flora & Vino

Meal Prep

Quinoa Cakes with Oil-Free Basil Pesto

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Easy plant-based patties packed with protein and leafy greens! Perfect for meal prep and easy weeknight meals. Serve with a nutty oil-free basil pesto!

Quinoa Cakes with Oil-Free Basil Pesto by Flora & Vino

Are you in a food rut?

I was Marco-Polo-ing with a friend today discussing our food rut probs.

Mine came on slowly with building disdain, like playing a song on repeat during a workout when each chorus inspires a little less feeling.

When I realized that I had consumed a variation of steamed vegetables + plant protein + tahini for every dinner in recent memory, I knew I needed a menu intervention.

And don’t get me started about dishes. (They’re never-ending!!!)

So, what kind of quarantine cook are you?

Are you unleashing you creativity or are you sticking to the tried and true basics?

Either way, you’re going to love these Quinoa Cakes with Oil-Free Basil Pesto.

They’re made with cooked quinoa, leafy greans, and tahini with a nutty oil-free basil pesto!

Schedule out a day next week in your menu to make this lean clean quarantine cuisine.

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Purple Sweet Potato Overnight Oats

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Make breakfast both easy and beautiful with these overnight oats made with purple sweet potato purée and fresh berries! Perfect for easy breakfast meal prep.

Purple Sweet Potato Overnight Oats by Flora & Vino

In elementary school my favorite color was purple.

Closely followed by pink.

I’m talking Lisa Frank purple and pink, best shown by unicorns and rainbows and big fat bubble letters.

I see myself with more of a blue-aura now, but the purple of these jars brings me back to my first color crush.

On Instagram you guys have definitely noticed my obsession with purple sweet potatoes lately.

They say you eat with your eyes first, right?

Well, imagine feasting your tired morning eyes on these pretty prepped jars of Purple Sweet Potato Overnight Oats.

They’re just waiting for a spoon, some berry-licious toppings, and YOU.

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1-Pot Tomato Basil Pasta

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Easy 1-pot pasta with gluten-free pasta, bell pepper, kale, and kalamata olives with a fresh tomato basil pasta sauce. Perfect for easy weeknight dinners!

1-Pot Tomato Basil Pasta by Flora & Vino

Well, hello, stranger.

I came home from yoga teacher training this weekend with a voracious appetite that couldn’t be satiated.

This weekend we began our “teach outs” where each student teaches a 60-minute sequence of their own to the group.

It’s hard to believe that in just three weeks I will receive my YTT certification!

Anyway, this weekend we had SIX teach outs, so, that means 6+ hours on the mat.

I woke up today and texted my YTT group text saying, “Guys, I tried to do a chaturanga today and just almost died.”

It’s true. So I took a break from yoga to make something delicious.

After working out the mind, body, and soul for 22 hours this weekend, I definitely wanted all of the carbs.

And nothing says carb-loading like a healthy bowl of pasta, right?

This 1-Pot Tomato Basil Pasta comes together on the stovetop in less than 30 minutes for an im-pasta-bly good weeknight dinner!

Or, post-YTT meals– just sayin’.

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Red Carrot, Apple, & Beet Detox Salad

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Easy raw detox salad with shredded red carrot, tart apple, and red beets. Reset and fuel your body with fruits, veggies, and healthy fats. 

Red Carrot, Apple, & Beet Detox Salad by Flora & Vino

Hey, everyone!

It’s half way through January and we are making moves.

Did I tell you that I’m enrolled to take a course in plant-based nutrition starting in February?

I’m really excited to learn more about how eating more veg can impact your overall health and wellness and share that with you!

I know we talk a little about nutrition here on the blog, but I try to keep it vague and unspecified because, DISCLAIMER, I am not a medical professional or licensed nutritionist/dietician.

Usually I like to frame my recipes in the context of what works for me and what makes me feel my best in hopes that it might do the same for you.

I definitely have a “feel good” recipe to share with you today that’s packed with fresh produce, healthy fats, and cleansing qualities.

This Red Carrot, Apple, & Beet Detox Salad requires just 6 ingredients you can mix on the spot to feel fresh and rejuvenated.

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Tahini Tempeh, Sweet Potato Noodle, & Broccoli Bowl

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Easy weeknight dinner idea with tempeh, sweet potato noodles, and broccoli florets drizzled with lemon and tahini. Perfect for a fuss-free meal prep.

Tahini Tempeh, Sweet Potato Noodle, & Broccoli Bowl by Flora & Vino

Hi!

How are you new year intentions going?

I didn’t really set any hard fast goals other than that I wanted to start meal-prepping again.

Somewhere in the midst of moving and holiday deadlines I decided that it was OK to eat out on the daily.

Yes, even food bloggers can spend way too much money on prepared food.

“But Lauren, don’t you eat the food you make?”” my friends often ask, perplexed.

Well, yes, but the eats don’t always work out that conveniently.

Allow me to explain.

During my busy holiday season, for example, I might have cookie recipes to share with you all week.

Cookies on the counter, cookies in the freezer, cookies in the fridge, cookies on my photography backdrop board, more cookies in the oven.

Yum. Cookies galore.

But it’s either eat cookies for lunch and dinner or suck it buttercup and dirty up the dishes I just spent an hour cleaning to making something savory.

This is where meal prep comes in clutch for me, and maybe for you too, friend.

You might not be surrounded by multiple cookie recipes but you might be in a work environment where you can’t break to make a feel good meal.

I’m not talking making 25 meals on Sunday evening pre-portioned in Tupperware.

I am talking about having readily available washed and chopped vegetables, fruit, and plant-protein prepared with potential in the fridge.

Which is precisely why I love this Tahini Tempeh, Sweet Potato Noodle, & Broccoli Bowl so darn much.

It comes together in less than 30 minutes for a vegan and gluten-free plant-powered bowl!

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Paleo Sweet Potato Snack Bowl

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Easy snack bowl with sweet potato mash, cinnamon, and loaded with chopped nuts, dried fruit, and pecan butter. Perfect for a fall snack or breakfast!

Paleo Sweet Potato Snack Bowl by Flora & Vino

I’m *really* trying to get back into the habit of preparing my own food after my move.

It’s been a lot of Whole Foods hot bar and Cava trips and Chinese takeout and I for one am over it and ready to get back to regularly scheduled F&V programming with a fridge full of chopped veggies and a kitchen I can walk through without fear of tripping over a half-unpacked box and stumbling to my death.

I keep telling myself that it’ll happen “when the counters are clear” or “once I clean the dishwasher” (it smells bad…LOL)…but I’m pretty sure that those are all just excuses for being uninspired.

Change is hard, and all I want to do these days is curl up with something to eat that’s safe, known, normal.

So I’m taking it back to the ultimate comfort food base for occasion– sweet potatoes.

These Paleo Sweet Potato Snack Bowl are a delicious fall snack or breakfast idea that you can make in advance and serve warm or cold!

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1-Pan Tofu Cacciatore with Zoodles

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Hearty plant-based cacciatore with bell pepper, onions, and tomatoes over zucchini noodles with tofu cubes for protein. Perfect for easy weeknight dinner.

How long have you been digging the plant-based life?

When the doctor asked me recently how long I’d been vegan, I had to stop and do that thing where you mentally count on your fingers.

1…2…3…4…5…

“Six years this fall!” I said, surprising myself.

Wow, that’s a whole lot of plants, friends.

Considering it’s my 6-year “plantiversary”, let’s cozy up to this 1-Pan Tofu Cacciatore with Zoodles.

One pan to rule them all packed with peppers, protein, and simply delicious seasoning over zucchini spirals!

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Chickpea Patties with Cashew Mayonnaise

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Easy chickpea patties made with garbanzo beans and hearty oats. Perfect for meal prep to add to salads, bowls, and plates.

Chickpea Patties with Cashew Mayonnaise by Flora & Vino

Happy Friday, friends!

Do you have Mother’s Day plans this weekend?

We’ve got back to back mom days planned; lunch with my mom Saturday and lunch with Dan’s mom Sunday.

Personally, I want to know what Harper has in store for her dog mom (AKA ME), because I feel like I could use some puppy love.

Speaking of moms, I’ve got a recipe to share with you today that is mom-approved.

These Chickpea Patties with Cashew Mayonnaise are easy enough to whip up for 30 minutes for a hearty plant based protein!…

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10-Minute Black Bean Taco Salad

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Easy vegan taco salad with black beans, raw chopped vegetables, and easy plant-based toppings. Perfect for meal prep and breezy summer entrée salads.

10-Minute Black Bean Taco Salad by Flora & Vino

Happy Friday, friends!

Maybe we should celebrate with a little fiesta, what do you think?

I’ve always been a big taco salad fan, especially when dining Mexican.

I was also a big fan of telling the waiter that it was my birthday so he would bring the birthday sombreros out to my sister and I (oh, wait, was that just last year?!).

Usually the taco salad itself was so filling that I could only feebly munch on the ginormous puffed tortillas shell-shaped bowl after the interior was gone.

This week I brought taco salads back in a big way with this p lant-based bowl that’s hearty and filling without the traditional shell exterior.

How about we make this 10-Minute Black Bean Taco Salad for a lightened up version of the classic?

You just need fresh veggies, black bean protein, and some simple dressings to make this vegan and gluten-free taco salad.

Birthday sombreros optional but recommended.

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Carrot Apple Kombucha Muffins

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Easy 1-bowl gluten-free and vegan carrot apple muffins with a secret ingredient. Add a splash of cinnamon kombucha for probiotics and flavor!

Carrot Apple Kombucha Muffins by Flora & Vino

Where are my “booch” lovers?

Every time Dan asks if he can drink the kombucha in the fridge I have to smile and say yes because there was a time not that long ago that “booch” wasn’t in his vocab.

Kombucha is now a staple in our house, my feel-good drink of choice that supports detoxification, energy production, and immunity boost.

It’s my favorite form of bubbly.

But have you ever tried baking with it?

These Carrot Apple Kombucha Muffins are the perfect intro to baking with kombucha!

Naturally vegan, gluten-free, oil-free, and refined sugar free with a splash of booch for characters.

I made some on Easter for the coming week and no-bunny complained.

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