Flora & Vino

Meal Prep

Peaches ‘N’ Cream Overnight Oats

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Peaches ‘N’ Cream Overnight Oats with vegan yogurt, rolled oats, and peaches. Perfect to make in advance for a healthy breakfast!

Peaches ‘N’ Cream Overnight Oats served in mason jars on wooden board with diced peaches, oats, and granola scattered

Life has been decidedly and deliciously slower the past two weeks. 

After a busy week of travel, M and I took an unplanned “staycation” to catch up on sleep, life, and work. 

Aside from going out for the necessities, AKA groceries, indoor rock climbing, and Nagadi coffee, the car has remained watchful in its parking spot. 

At first I fought the rest, trying to find productivity in the stillness, achievement in the sleep, and accomplishment in the quiet. 

But then I settled into these long and languid summer days. 

Reading ACOTAR with M nestled into the couch, playing card games with our new Yellowstone deck, eating ice cream until my tongue is numb and tasteless. 

It seems like since we got back into town the summer produce scene exploded overnight. 

The zucchini looks greener, heirloom tomatoes are bigger, and the peaches are juicier.

Today’s recipe is one that I developed before our trip, but one that I came back to afterwards because it’s easy, filling, and screams summer! 

AKA perfect for our summer vacation, staycation, and everything in between. 

These Peaches ‘N’ Cream Overnight Oats are made with vegan yogurt, rolled oats, and peaches.

It’s perfect to make in advance for a healthy breakfast to fuel you for whatever summer has in store for you. 

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SunButter & Jelly Quesadilla

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SunButter & Jelly Quesadilla made on the stovetop with grain-free tortillas for a portable on-the-go snack for outdoor adventures.

SunButter & Jelly Quesadilla sliced in fourths on parchment lined plate with spoons

Summer is for adventuring.

I live for the weekends we pack up and go camping, the Fridays I take off early to climb outdoors, and the day hikes with friends that are always longer than anticipated. 

Being a planner, I always like to have my gear laid out, my clothing choices fully supported by the weather, and my food options readily available. 

The next big adventure we have coming up is a week long tour of Yellowstone and Grand Teton National Parks!

If you’ve done your share of hiking, camping, and adventuring, you know that the food can be, well, underwhelming. 

It’s hard to find something that’s lightweight, portable, doesn’t require immediate refrigeration, and is delicious (that isn’t already a prepackaged bar or bite)!

Back in the day I used to survive on protein bars, trail mix, and veggie slices and then devoured a massive meal afterwards. 

And while there’s nothing wrong with the snack-y approach, I found something hugely delicious and satisfying that also happens to be gluten-free and vegan. 

Enter the SunButter & Jelly Quesadilla, a now staple in my outdoor adventuring meal plan.

So much so, that all of my friends ask me about it expectantly at the summit, laughing as I pull out my thin and concise aluminum wrapped lunch. 

You just need three ingredients to make this SunButter & Jelly Quesadilla and it’s bound to be your new favorite hiking meal. 

No more sad smashed sandwiches, soggy bagels, or lukewarm protein shakes! 

This is the protein-packed portable meal you can slip into your hiking pack and enjoy hours later on the trail, rock, or campsite. 

You can rest assured I’ll be making one daily while I’m in Wyoming!

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Chocolate Banana Blender Pancakes

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Chocolate Banana Blender Pancakes with oats, cacao, and banana blended into fluffy pancakes. Perfect for weekend breakfast or meal prep!

Chocolate Banana Blender Pancakes served on plate with maple syrup pouring on top

This past weekend we built a 36″ dog crate in our living room. 

We’ve slowly been gathering things for a future puppy! 

A lot of you have been asking for details, and the truth is there are still a lot of questions!

We know we want to do a rescue, but don’t currently have a dog picked out. 

I’m partial to Australian Shepherds, but am open to a dog of similar size/temperament. 

So, it’s a lot of TBD, but by planning in advance, we can be ready to scoop up the right pup at the right time. 

I might be a little more excited than M about all of the dog gear, but I think when the time comes he’s going to be the most attentive dog-dad. 

With everything from leash, collar, dog bowl, and squeaky toy, I feel a little closer to manifesting the ball of the fluff that I’ve been waiting for. 

I’ve had a lot of time to consider why I want a dog so badly, so immediately. 

It seems like a tangible step forward towards the life I want to wake up to. 

Sure, a puppy won’t fix all of my problems, answer all of my questions about the future, or remove worry for my day to day. 

But it will be so loved and that in itself is worth the journey, right? 

These Chocolate Banana Blender Pancakes were also loved at F&V this past week. 

They’re made with oats, cacao, and banana blended into fluffy pancakes loaded with chocolate chips. 

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Spring Quinoa Salad Jars

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Spring Quinoa Salad Jars with roasted radishes, green peas, fresh dill, and pistachios. Divide dressing and salad between jars for meal prep!

Spring Quinoa Salad Jar overhead with two spoons and dill, lemon, radishes, pistachios, and green onion with pink and white striped towel

This past weekend M and I went hiking with two of our good friends and their (almost) one year old son. 

It’s been such an honor and privilege to watch this little guy grow up, surrounded by so much love. 

Each time we see him, he becomes more curious, more active, more himself. 

This became even more apparent when we stopped after the hike for lunch. 

As I watched him sprawled on a blanket, exploring his surroundings with all five senses, I told them they must never get bored. 

They laughed. 

Truly, though, I am in awe of my friends (there are so many!) who have bravely and newly become parents. 

Sometimes, even on my best days, it feels like a struggle to keep me, myself, and I alive. 

Sure, I have my plant babies, but every now and then one of them will get unhappy and won’t recover. 

RIP two aloes, three cacti, and one alocacia. Hide your succulents, friends! 

For many years F&V has been my pseudo baby; a hub and home that I birthed out of nothing and continue to nourish, foster, and grow. 

But I still hope that someday I’ll have something squishier than sweet potatoes, warmer than freshly baked muffins, and sweeter than chocolate to hold in my arms. 

And on that day, I will be calling up ALL of my mom friends for advice on keeping things (not green) alive. 

But, until that day, I’m truly grateful to continue sharing my passion child with you! 

Today we’re making Spring Quinoa Salad Jars.

These jars are made with roasted radishes, green peas, fresh dill, and pistachios.

Divide the dressing and salad between jars for a delicious and vibrant meal prep lunch!

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Brownie Batter Overnight Oats

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Brownie Batter Overnight Oats served in mason jars on wooden board surrounded by chocolate chips and chopped walnuts with two spoons

I can’t think of a meal prep breakfast more intrinsic to my morning routine than overnight oats. 

It’s my rock, my go-to, my staple of all staples, the quickest breakfast ever that I fondly refer to as ONOs. 

Traveling? Make ONOs. 

Didn’t go grocery shopping? Make ONOs.

Zero time for meal prep? Make ONOs! 

If you have yet to hop on the overnight oats (ONOs!) train, I’m certain that this will be the recipe to convince you. 

These Brownie Batter Overnight Oats are basically a gooey brownie in breakfast form, made with lots of cacao, chopped walnuts, and dark chocolate chips.

And you can make them in just 5 minutes for an easy breakfast for the weekend ahead. 

I meal prepped them for my birthday weekend trip a few weeks ago, and I was so grateful to have them stacked in the Air B&B refrigerator. 

No matter where you are or what you’re doing, start your day with protein and fiber with Brownie Overnight Oats! 

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Kale Caesar Salad

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Kale caesar salad with crispy chickpeas and vegan caesar dressing. Serve with cherry tomatoes, hemp hearts, and cheezy white bean dip!

Kale Caesar Salad served in a white bowl with two forks surrounded by crispy chickpeas, cherry tomatoes, hemp hearts, and pumpkin seeds

I’m hard to please when it comes to eating out. 

That’s facts.

It’s something that I’m working on accepting about myself, because my whole life I’ve wanted to be easy going, relaxed, and go-with-the-flow. 

But many times when I purchase food out, I take a few bites and would honestly rather be eating something at home. 

Now, in my defense, that’s because I’m super sensitive to salt, garlic, and spiciness, three things that people love to dump on vegan food to make it “tasty”. 

Yeah, it’s kind of like I’m allergic to flavor (HA!), but I truly believe that plants taste delicious as they are. 

Can anyone else relate? 

Anyway, there used to be a kale caesar salad from my local Greenheart Juice Shop that I always grabbed for a healthy lunch along with a juice or smoothie. 

It was delicious and flavorful and made you feel a bit like you’re glowing from the inside out after consumption. 

I’ve spent a long time trying to recreate that salad at home, because they don’t sell the salad anymore! 

Now, I haven’t had the salad in years, but I think what I came up with is pretty darn near perfect.

For my picky eater-outers, this is a salad that doesn’t compromise flavor but also won’t knock you over with the big three! 

This kale caesar salad is made with crispy chickpeas and a creamy vegan caesar dressing.

I highly recommend it with cherry tomatoes, hemp hearts, and my latest cheezy white bean dip!

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Tahini Chocolate Chip Bliss Balls

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Tahini Chocolate Chip Bliss Balls that taste like an oatmeal chocolate chip cookie in energy ball form! Perfect for a meal prep snack.

Tahini Chocolate Chip Bliss Balls served in bowl on top of parchment paper with chocolate chips and oats scattered and spoon of tahini

Last week I wore shorts outside on a warmer day for the first time this season.

As is annually customary, I felt naked pretty much the entire walk.

I kept a good pace so as not to blind neighbors with my ghostly legs and managed to stress-walk the 30 minute walk in about 20. 

Since it’s warming up, I’ve stopped baking as much and am focusing more on hand-mix snacks and bites. 

These Tahini Chocolate Chip Bliss Balls are my favorite fuel right now. 

They taste like an oatmeal chocolate chip cookie in energy ball form!

If you’ve been here a while, you know that I’m tahini obsessed. 

When I realized I didn’t have a bliss ball made with tahini, I was disappointed in myself.

So, please enjoy this post and consider its deliciousness as an apology for keeping you waiting for so long! 

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Curried Chickpea Salad Collard Wraps

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Curried Chickpea Salad with almond milk yogurt, avocado, and curry seasoning. Add cranberries and walnuts and serve in collard leaves!

Curried Chickpea Salad Collard Wraps halved on white plate with halved lemon, crushed walnuts and dried cranberries, and a spoon with a collard leaf in the background           

I’m taking a four week writing course this month.

I’ve always enjoyed writing.

As a kid, whenever adults asked me what I wanted to be when I grew up, I responded, a writer. 

I created a children’s book series in elementary school sharing the adventures of a miniature Schnauzer, Joana Schnauzer, and her house pet friends. 

All throughout middle school and high school, I wrote in my composition notebook journals with the word “PRIVATE!” roughly taped to the front. 

In college I wrote sestinas and stream of consciousness in scrolling cursive about learning, love, and loss. 

After college I mostly wrote for my job, technical stuff I didn’t really understand, or, frankly, like. 

Then I found Instagram, and shared posts with you about food, fitness, and life as a 20-something. 

Now as a 30-something (almost 36!), I can safely say that you’re my favorite person to write for, friend. 

Writing isn’t a skill I’ve actively tried to improve since my school days. 

So I hope this writing course will re-inspire an old burn in my *and* help me communicate better in words just how delicious plants are. 

Today’s recipe is also taking an old idea and making it new. 

This Curried Chickpea Salad is made with almond milk yogurt, avocado, and curry seasoning for a delicious light lunch. 

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Sweet Potato Breakfast Bowl

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Whipped sweet potato breakfast bowl topped with fresh berries, granola, and shredded coconut. Perfect to meal prep for breakfast!

Sweet Potato Breakfast Bowl served with blueberries, raspberries, shredded coconut, and granola. The bowl is on a plate with more blueberries, raspberries scattered and two bowls of granola and shredded coconut.

Some people crave sweet potatoes when the weather is cold and the days are short. 

Truthfully, I’ve never understood those people. 

My love for sweet potatoes knows no seasons, no temperatures, and observed daylight savings. 

Which is why I’m sharing this Sweet Potato Breakfast Bowl with you today! 

This blueprint breakfast bowl has become one of my staple breakfasts that I throw into the weekly rotation. 

I love it because, well, it’s sweet potatoes, duh, but also because it’s extremely versatile and customizable. 

You can serve it chilled or heated and add whatever toppings fit your mood and the season. 

Although it takes a bit longer to meal prep because of the bake time, it makes for a delicious 5-min breakfast in the mornings that follow. 

The sweet whipped consistency is the perfect fluffy base for whatever your heart desires. 

It’s giving…Barbie fashionista. 

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Tofu Protein Breakfast Sandwich

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Tofu Protein Breakfast Sandwich with “eggy” pan-fried tofu stacked on toasted sourdough bread with greens, avocado, tomato, and hummus.

Tofu Protein Breakfast Sandwich stacked on plate with toothpick on top by Flora & Vino

Lately I’ve been having a recurring nightmare that makes me wake up, rub my eyes, and ask myself what Freud would think. 

While most people might dream about going to work accidentally naked or failing a college exam, my recurring nightmare is missing the school bus home.

Props to my brain for creativity, because I always miss the bus in different horribly hilarious ways. 

Sometimes I rush outside to the buses pulling away; running too late for some unknown reason. 

Other times, I march onto the wrong bus, only to find that it’s the wrong bus too late as we’re pulling away. 

And then the most unsettling is searching through the sea of buses for mine, desperate to find the right one but unable to pinpoint it. 

Transportation, or, missed transportation seems to be a big theme for me. 

I’ve had a similar dreams with missed flights at the airport, but the school bus theme is definitely the most prominent. 

It’s restless nights like this that make me crave a big breakfast to ground in the waking world.

Something protein packed and hearty to remind myself that I’m here, I’m now, I’m present, and I’m not missing anything. 

This Tofu Protein Breakfast Sandwich will transport you to vegan savory breakfast heaven! 

It’s made with “eggy” pan-fried tofu slices stacked on toasted sourdough bread with greens, avocado, tomato, and hummus. 

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