Oil-Free

Grilled Tempeh Collard Wraps

Grilled Tempeh Collard Wraps with Mango Salsa and spicy almond butter sauce on fresh collard greens. Enjoy as an easy summer meal!

Who’s ready for a vacation get-away?

*waving both hands over here*

It’s really starting to feel like summer here in Virginia, and I’m in the mood to do a whole lot of nothing.

And by nothing I mean lay beach-front with a guilty pleasure good book, an ostentatiously fruit drink, and some tropical eats.

I can’t really help you out with the beach trip (we’ll get there!) but I’m excited to share these wraps that will take your taste-buds on vacation.

These Grilled Tempeh Collard Wraps with Mango Salsa & Spicy Almond Butter Sauce are the perfect protein packed meal with a sweet tropical vibe and a spicy finish.

Grain-free, plant-based, and oil-free; they’re perfect for the entire vacation party.

Better to send our taste-buds to paradise than nothing, right?

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Roasted Strawberry Yogurt Bowls

By Flora & Vino 2 Comments

Roasted strawberry yogurt bowls topped with roasted strawberries! Roast your extra berries and enjoy for breakfast, snack, or dessert.

Good morning and happy Sunday, loves.

I’m having one of those “get sh$!” done kind of mornings where I tackle all of those things on my TO-DO list that I didn’t realize were brain bog until they’re gone.

Whew.

The week feels lighter and it hasn’t even started yet.

In this same commitment to summer simplicity, I’m keeping my breakfasts light and breezy lately.

These Roasted Strawberry Yogurt Bowls are the perfect way to use up extra berries and create a fun spin on your (occasionally) too predictable yogurt bowl.

All you need is an excess of berries, your favorite yogurt, and some fun mix-ins!

Is your fridge overflowing with fresh berries like mine?

If you follow me on Instagram, you know that I LOVE berries.

They’re my favorite fruit because they tend to be a little lower sugar and always make my mornings feel a little brighter.

Usually I throw them on my yogurt bowls fresh and simple (delicious), but sometimes I like to mix things up with some heat.

We went strawberry picking a few weeks ago and I came home with way too many berries.

What’s a berry lover to do with an excess of fresh strawberries?

…Roast ’em.

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Sweet Potato & Forbidden Rice Power Bowls

By Flora & Vino 4 Comments

Sweet Potato & Forbidden Rice Power Bowls with baked broccoli, edamame, and raw veggies in a creamy oil-free miso tahini dressing.

Who else watched the royal wedding over the weekend?!

I didn’t set my alarm to watch like some of my friends did, but I might have teared up a little while making my lazy Sunday breakfast when Prince Harry and Meghan *finally* embraced.

I milled about the kitchen listening to the light commentary that followed on the news stations all morning, feeling good about the whole affair and the state of the world and all that.

Can we have more moments like that, please?

If you’re having some major royal wedding withdrawals too, it’s cool, because I have a royal meal idea for you this week.

These Sweet Potato & Forbidden Rice Power Bowls are the perfect plant-based combination to fuel your extraordinary life!

Did I tell you that I’m embarking on my 200-hr yoga teacher training this fall?

I’ve been feeling for a while now that “this is the year”, and when I opened up the monthly newsletter from my yoga studio (something I never do) and saw the notice about the training this fall, I emailed back immediately for more information.

It starts in September.

It’s happening.

I’ve never felt so strong, powerful, and fit as I do after accomplishing a sweaty Vinyasa flow, and I’m excited to learn more about the practice and to share it with others.

As with any active lifestyle, what you choose to fuel you is equally as important to keep those vibes high.

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Easy Raw Cashew Cheese & Rosé

By Flora & Vino 2 Comments

Raw cashew cheese made with cashews, lemon, garlic, and nutritional yeast. Serve with veggies, crackers, fruit, and a glass of Rosé!

Did I ever tell you guys that Dan and I got married at a vineyard?

Yes, this year marks that scorching hot day in July when we said “I DO,” and enjoyed a glass of Rosé afterwards.

It’s that time of year again when winery lawns become alive with picnics and puppies and PEOPLE.

Plant-based options for dining at a vineyard are usually slim to none, so, naturally I roll in with my mini-cooler packed with all the snacks.

Some of my favorites are trail-mix, raw bars, or hummus and veggies to enjoy with a glass of my favorite.

Sometimes, though, nothing beats the creamy, salty, sharp taste of cheese to pair with a glass of wine, you know?

Enter this Easy Raw Cashew Cheese to compliment all of your summer shenanigans!

It’s the the perfect plant-based companion for picnics, parties, or portable healthy snacking made with only 8 real ingredients.

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Sweet & Savory Breakfast Salad

By Flora & Vino 2 Comments

Sweet & savory breakfast salad packed with protein and whole foods. Perfect for a fun light breakfast for warmer weather.

Happy Sunday and Happy Mother’s Day!

I was lucky to be able to see my mom last night.

My parents came over for dinner at our place and I swear Harper was strutting around with a big smile on her face, absolutely loving being the center of attention.

Dad tuned and cleaned up my old guitar (did you know I used to play?) and I’m determined to bring life back to the strings!

This morning, I’m having mother’s day brunch for me, myself, and I, the self proclaimed dog momma of this family.

This Sweet & Savory Breakfast Salad requires only a handful of whole foods you’ve got in the kitchen for an unexpected and easy blend of leafy greens, fruit, and veg.

Go ahead, grab the salad tongs and mixing bowl before noon!
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My Go-To Kale Salad

By Flora & Vino Leave a Comment

Versatile kale salad with a creamy oil-free tahini dressing. Massaged kale, leftover cooked quinoa, and plenty of fresh veggies from the fridge.

On our way up to New York last weekend, my sister and I rode a particularly un-fun bus.

The driver forbid us from leaving the bus, “This bus doesn’t stop!”, so we stayed in our seats cross-legged and prayed for zero traffic.

The bus’s double doors spit us out on a busy intersection nowhere near Penn Station (what our tickets had promised).

We had intended to walk all the way to our hotel, but my luggage straps dug into my shoulder and my stomach was growling and the whole following maps thing wasn’t my forte.

After hailing our first cab of the trip (I always feel silly waving at yellow cars with my arms outstretched– do they know I feel like I’m playing pretend in the city???), we made it to the hotel, where I proceeded to flop down on the bed, unpack my Tupperware, and start shoveling kale and quinoa into my mouth.

Through mouthfuls of heaven, I asked Rachel, “You don’t mind if I eat, do you?”

I joked about putting it on the blog. Kidding, but not kidding.

And so here we are– My Go-To Kale Salad.

Easy, versatile, and sure to save your day…no matter where you are!

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Chocolate Cherry Chickpea Chewies

By Flora & Vino Leave a Comment

Chocolate Cherry Chickpea Chewies made with chickpeas, cacao powder, and nut butter, lightly sweetened with maple syrup and cherry butter.

Are you a city-dweller?

I just got back from New York after a weekend of exploring NYC with my sister.

It was her first visit to the city that never sleeps, and I loved seeing the best of city life through her fresh eyes: endless possibilities, unapologetic creativity, and diversity of life.

We walked, talked, ate, and then ate some more. (Walking everywhere really works up an appetite, ya know?)

It’s true, I’m more at home at a vineyard in the middle of nowhere than in the middle of Times Square, but I love the gentle perspective shift I always have after traveling.

My beloved little kitchen is just a small-ish slice of a much bigger menu!

“Oh, wait, you mean…not everyone eats chickpea cookies?!”

These Chocolate Cherry Chickpea Chewies require only a handful of ingredients for a protein-packed and antioxidant-rich treat that’s perfect for snacking.

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Rosemary Balsamic Glazed Tofu

By Flora & Vino 4 Comments

Tofu steaks glazed with a rosemary balsamic reduction in just 30 minutes. Serve with asparagus and quinoa for a plant-based dinner!

Happy MAY!

How’s it going?

I’m preparing for an upcoming “sister getaway” with my sis this weekend in New York City!

She’s never been to the big apple and we vowed to make it happen this year.

So it’s May, the trip is imminent, and I’m dreaming about some of the eclectic eats we might stumble upon in the city.

Pass me a big bowl full of veggies drizzled in tahini and I’m a happy camper, but occasionally I do crave a more classic plating.

In the world of plants, this is sometimes hard to come by.

That’s why we need to add this Rosemary Balsamic Glazed Tofu with Asparagus to our plant-based dining repertoire!

It’s got the best oil-free, gluten-free glaze that comes together in less than 30 minutes for a hearty dinner spread.

Let’s go dine FINE.

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Chocolate Chunk Muesli Snack Cookies

By Flora & Vino 2 Comments

Chocolate Chunk Muesli Snack Cookies made in 1-bowl with muesli, almond butter and dark chocolate. Oil-free, gluten-free, and naturally sweet!

Cookie Confessions P1: I’ve never used muesli in any of the conventional muesli ways.

Nope, I’ve never enjoyed it soaked, on the stovetop, or in yogurt.

But I do use it in regularly in cookies, so I can work my way backwards from creative to generic, yeah?

I’m so excited to share these Chocolate Chunk Muesli Snack Cookies with you!

Well, maybe not these cookies specifically, (that might break my heart) but the recipe is up for the taking!

You’re going to love their hearty texture, short ingredient list, and gooey dark chocolate chunks.

Let’s get baking!

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Strawberry Banana Almond Butter Granola

By Flora & Vino 4 Comments

Strawberry banana granola made oil-free with creamy almond butter and sweetened with maple syrup. Gluten-free with a grain-free option!

Hi friends!

I bought my first big carton of fresh strawberries this week.

They were the big bulbous deep red ones ones that you can’t help but stare at long and hard before sinking your teeth in.

Strawberry season is a little late this year in Virginia because of all the warm to cold to warm to cold weather patterns.

That’s OK, though, because I’ve been working a granola recipe with all of the strawberry vibes without disrupting the strawberry fields.

Remember that time I made Oil-Free Chunky Tahini Granola and became a little (OK, a lot) obsessed with it?

Well, I’m back with a new oil-free version today that’s equally delicious.

It starts with gluten-free oats, almonds, pecans, and shredded coconut.

Creamy almond butter replaces added oils and maple syrup adds unrefined natural sweetness.

Stir in my new favorite strawberry banana chips, and you have a strawberry banana bash!

I left the clusters fairly “chunky” here, but if you prefer a finer consistency try adding everything to the blender and pulsing for a few times to even things out.

This Strawberry Banana Almond Butter Granola is what I want to wake up to in spring and every day always.

It comes together in under 30 minutes with ingredients you can count on both hands.

Let’s do it!

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Oil-Free

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