Meal Prep

Blueberry Banana Baked Oatmeal

Blueberry banana baked oatmeal made with oats, banana, blueberries, and pecans. Bake it in under an hour for a classic meal prep breakfast!

I heard a quote recently that compared humans to nature that really struck me.

The gist of it was, that if nature has periods of rest that allows for an abundant, blossoming spring, why do we believe we should always maintain the same pace?

Maybe it’s because it’s winter and I can see the houses across the woods from me through stick-man-like trees, but it made me stop and think.

Honestly, I feel behind on the race that is 2024.

But, if this year is a race, the only person I’m competing against is myself.

And even then, why should I expect myself to always operate on one level of productivity?

Let’s chew on this for the rest of the month:

Maybe beauty comes out of rest and relaxation.

I have been inspired to get back to making plant-based foods after taking some time away.

We also just watched “You Are What You Eat” on Netflix, which just inspired my love of sharing vegan recipes that much more.

I’m writing down lots of new recipes to share, focusing on easy meal prep recipes packed with protein.

This Blueberry Banana Baked Oatmeal is going to be your new favorite make-ahead breakfast of the year.

It’s made with oats, banana, blueberries, and pecans in under an hour for a delicious meal prep breakfast.

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Raspberry Chia Pudding

By Flora & Vino 9 Comments

Raspberry Chia Pudding with fresh raspberries and soaked chia seeds naturally sweetened with maple syrup. Perfect to prep for a quick snack!

February means a few things to most of us: the shortest month of the year and Valentine’s Day!

Oh, and groundhog’s day.

(Did he see his shadow this year???)

My favorite part about Valentine’s Day is the excuse to make pink variations of all of my favorite foods.

Well, aside from the chocolate.

Raspberries are a favorite of mine for V-Day because they look beautiful and (spoiler alert) they turn a pretty pink color when blended.

If you’re looking for something pink to make this Valentine’s Day, try out this Raspberry Chia Pudding.

It’s made with fresh raspberries and soaked chia seeds naturally sweetened with maple syrup.

Try preparing it for a quick snack or breakfast for the week ahead!

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Chocolate Quinoa Porridge

By Flora & Vino Leave a Comment

Chocolate quinoa porridge made on the stovetop with cacao powder and coconut milk for a fun alternative to oatmeal. Add your favorite toppings!

If I lived somewhere that didn’t express all four seasons, I would miss the changes.

Mostly, I would miss fall.

The colors on the leaves right now are absolutely stunning in Maryland!

It’s funny, M was telling me about this particularly gorgeous tree in our neighborhood and I immediately knew exactly which one he was talking about.

I shared the same towering sycamore tree on Instagram the day before.

M remarked that the shades of red, orange, and yellow are so intense that they almost look unreal.

It’s true, it almost looks copied and pasted into our neighborhood scene.

In addition to brisk walks and photographing trees, I’m here to present you with a new cozy breakfast.

It’s the perfect breakfast for the days you want something cozy and warm but don’t want oatmeal.

This chocolate quinoa porridge is made on the stovetop with cacao powder and coconut milk for a fun alternative to oatmeal.

This breakfast bowl is so easy to customize by adding in your favorite toppings!

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Vegetable Quinoa Stew

By Flora & Vino 1 Comment

Hearty Vegetable Quinoa Stew made in 1-pot with diced rainbow vegetables, dry quinoa, and lots of leafy greens. Perfect to meal prep for a cozy soup!

It’s soup season and I’m super excited to share my first soup of the season with you.

When the weather starts getting chilly, I love to create a big soup on Sunday that ensures leftovers for the week ahead.

It’s the perfect way to use old vegetables and make them new in a soothing broth-based bath.

Call it meal prep, call it call-out-the-fridge, call it leftovers, call it whatever you want.

…I call it delicious!

This Vegetable Quinoa Stew is made in 1-pot with diced rainbow vegetables, dry quinoa, and lots of leafy greens.

I love it because you actually cook the dry quinoa INTO the soup, which is what gives the soup its thick “stew”-like texture without any thickeners.

It’s the perfect vegan stew to meal prep and reheat for cozy cold weather lunch or dinner.

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Pumpkin Apple Baked Oatmeal

By Flora & Vino 1 Comment

Pumpkin apple baked oatmeal made with oats, pumpkin, diced apple, fall spices, and chopped nuts. Bake it in under an hour for a fall meal prep breakfast!

This week has been fueled by Pumpkin Apple Baked Oats for breakfast, in a never ending supply.

That’s because last weekend I tested not one, not two, but three different variations!

And, yes, I’m still working through my five bags of apples that I accidentally ordered 2 weeks back.

However, I’m putting them to good use in this recipe.

It smelled *so* good in the kitchen while recipe testing; pumpkin spice and cinnamon and sweet baked apple permeated the air.

Sometimes I can’t decide between pumpkin and apple this time of year.

So the version I settled on has equal parts pumpkin and apples with a delicious vegan cream cheese frosting.

You’re going to love these Pumpkin Apple Baked Oats for a quick fall breakfast.

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Apple Pie Overnight Oats

By Flora & Vino Leave a Comment

Apple Pie Overnight Oats for a quick fall meal prep breakfast made with sautéed apples and a big spoonful of walnut butter. Serve them warm or chilled!

Apple Pie Overnight Oats in mason jars with granola and walnut butter by Flora & Vino

I started the month of September stocked with pumpkin, apple, and sweet potato; ready to make all of the fall things.

So, while the temperatures are blazing hot outside, it feels and smells like fall inside my kitchen.

I’m also getting back into a routine after being away last weekend celebrating my three year anniversary with M.

We explored Colonial Williamsburg and Historic Jamestown and whole-heartedly ate our way through vegan food in Toana, Virginia.

I still can’t believe it’s been three years since we matched on Bumble and I opened my heart to someone new.

So, September is special.

In September I also always experience a renewed joy for meal prep, so today’s recipe is something you can easily prepare in advance.

These Apple Pie Overnight Oats are the quick fall breakfast you need for the changing seasons.

They’re made in advance with sautéed apples and a big spoonful of walnut butter.

The best part is, you can enjoy them chilled or warm them up, depending on your mood and your local weather!

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Pumpkin SunButter Chocolate Chip Muffins

By Flora & Vino 2 Comments

Super moist Pumpkin SunButter Chocolate Chip Muffins made vegan and gluten-free with almond flour, SunButter, and chocolate. The perfect fall snack!

Is anyone else the keeper of the fridge like I am at my house?

I’m the one who knows which shelf the berries are on, which yogurt will expire first, and how many kombuchas are remaining in the door.

With great power comes great responsibility, right?

This also means that I usually guide us through meal time, making suggestions to ensure that everything gets used.

To be fair, that’s mostly because my fridge is constantly in flux with testing new recipes and receiving new products and produce.

It’s basically part of my job description to be, well, the kitchen queen.

Usually M is happy to sit back, relax, and devour leftovers as they come in content creation waves.

But sometimes even he gets overwhelmed with the state of the Frigidaire.

“How many pumpkin muffins did you make?!” M asked incredulously this morning after peering into the cool expanse beyond the fridge door.

Obviously his reaction was warranted, considering that I currently have two dozen pumpkin muffins in my refrigerator.

That’s because I wanted to give you the *perfect* pumpkin muffin for the upcoming fall season.

Now, I’m not complaining, because all versions were scrumptious.

However, the one I settled on is simply the best.

These Pumpkin SunButter Chocolate Chip Muffins are made both vegan and gluten-free with almond flour, SunButter, and lots of chocolate chips.

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Nut-Free SunButter Granola Bars

By Flora & Vino Leave a Comment

Nut-Free SunButter Granola Bars made with oats, three kinds of seeds, cranberries, dark chocolate chips, and SunButter. Perfect for back-to-school snacks!

It’s almost my favorite time of year…back to school.

Now, I don’t have any school-ing to get back to, outside of the German courses that I take in the evenings (I just finished my third semester!).

But there’s something so special about the energy that comes when the yellow school buses reappear in the neighborhood.

Meine Lieblingsjahreszeit ist der Herbst. (My favorite season is fall.)

It’s a rebirth, it’s a fresh start, it’s a reconnection with what’s good, what could be good, and what could be better.

One of the staples in my lunchbox growing up was a granola bar.

It was often a snack that I tried to save but most of the time ripped open and devoured well before the bells rang for lunch at noon.

So, how could we make granola bars better, besides, you know, make more of them?

Well, what would it be like to make Nut-Free SunButter Granola Bars this year?!

These no-bake granola bars are made with oats, three kinds of seeds, dark chocolate chips, and SunButter.

Because they’re entirely nut-free, they’re school-safe and suitable for lunch-boxes, purses, backpacks, and wherever you need extra fuel this fall.

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Best Black Bean Burgers

By Flora & Vino 1 Comment

Best black bean burgers made with Black Beans, almond flour, and oats. Enjoy with your favorite toppings for plant-based burger night!

So, are you on Threads yet?

I finally joined last week just to see what all of the fuss was about.

If you’re curious, it feels reminiscent of Twitter with a mix of circa ~2013 Instagram thrown in.

It’s funny that I first heard about this trending new social media network via M, who really doesn’t use social media at all.

I wanted to hop on to see if it might be a nice way to connect with the F&V community in a more conversational way.

As social media platforms pop up and change, I’m super grateful that I have a forever home in this website.

And all of you, friends, are my forever family!

And since we’re family, we should really sit down this summer to a meal together, don’t you think?

These Best Black Bean Burgers are super easy to make with Eden Foods Organic Black Beans, almond flour, and oats.

Enjoy them with your favorite toppings for a plant-based burger night!

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Blueberry Protein Overnight Oats

By Flora & Vino Leave a Comment

Blueberry protein overnight oats made with Bob’s Red Mill Gluten-Free Organic Old-Fashioned Rolled Oats. Perfect for quick summer meal prep!

Last weekend M and I went beachfront camping with two of our friends and their baby on the Nanticoke River in Maryland.

Of all the camping trips we’ve done together, I think this one was the hardest.

So, camping is always innately hard, right?

For me, that’s part of the charm of it.

It strips down your life, making all of those small mundane tasks you do without thinking more difficult, forcing you into the present by problem-solving.

Need to do the dishes? You have to walk 5 minutes to the closest water station, lugging dirty pots and pans and detergent with you.

Want to make coffee? You have to light the camp cooktop and boil some water in the camping kettle.

Fancy a shower? Well, you may or may not be in luck, depending on how back country you are.

Usually, by infusing my life with a little discomfort, it reminds me of the little joys in life.

So I was prepared to do without and be on the water and in the summer sun, but I wasn’t prepared for the extreme heat, the thunderstorms, and the exposed campsite (without any shade!)

We made it through one sweaty, sleepless night, narrowly dodging some severe weather.

I swear I didn’t sleep at all, tossing and turning in my toasty sleeping bag, opening an eye every thirty minutes to check for the first signs of daylight; nature’s way of signaling an appropriate time to emerge from my tent.

When the weather threatened for more storms the next evening with even higher temps, we did what any nature-loving experienced campers would do.

We bailed.

Honestly, if it wasn’t for the tarp our friends brought to create some man-made shade and these Blueberry Protein Overnight Oats for breakfast, we might have bailed even sooner.

These Blueberry Protein Overnight Oats are made with blended blueberry milk and oats naturally sweet with maple syrup.

They’re perfect for quick summer meal prep wherever your summer adventures take you!

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