Oil-Free

Pumpkin Chia Pudding Parfait Cups with Sautéed Apples

Easy Pumpkin Chia Pudding paired with quick sautéed apples for a nutritious fall breakfast, snack, or dessert. Perfect for meal prep and busy workweek fuel!

Friday!

I always feel like I have a little more headspace heading into the weekend, you know?

Twice this week I woke up thinking it was Friday and felt totally snubbed by the calendar when it was, in fact, Wednesday and Thursday.

Nothing against Wednesday and Thursday, but I’m really excited about this weekend in particular because Dan and Harper and I are finally going pumpkin and apple picking!

Both of which take center stage in today’s recipe…

I shared these Pumpkin Chia Pudding Parfait Cups with Sautéed Apples on Instagram a few weeks back and asked if anyone was interested in the recipe for this easy Pumpkin Chia Pudding.

The answer was a resounding yes!

I’m so glad you guys aren’t tired of my pumpkin and apple recipes! (yet!)

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Date Sweetened Chocolate Hummus & Apple Chips

By Flora & Vino 19 Comments

Five ingredient date sweetened chocolate hummus! Perfectly paired with apple chips, fresh fruit, or spread on toast for a sweet snack.

Happy Saturday!

We’re out of town visiting my grandparents, and I spent the majority of the week packing to be away.

While I was packing, I was also snacking.

Amidst the packed and prepped one-pan meals and overnight oats is a tub of homemade chocolate hummus and a bag of apple chips.

I’m so excited to finally share my recipe for chocolate hummus with you, along with my favorite dipping partner!

You’re going to love this Date Sweetened Chocolate Hummus that requires only 5 ingredients and a totally healthy obsession with hummus.
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1-Bowl Butternut Brownies

By Flora & Vino 12 Comments

1-bowl vegan, gluten-free, and oil-free brownies made super moist with the addition of butternut squash puree for a healthy dessert!

Hi, friends!

It might still feel like summer out, but it’s definitely baking season and I made you brownies just to prove it.

I’m more than happy to sweat it out in front of my crowded double oven to create some new fall favorites.

These 1-Bowl Butternut Brownies are gluten-free, no-oil-added, refined-sugar-free, and made with only FIVE ingredients!

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Curried Cranberry Apple Chickpea Salad Cups

By Flora & Vino 4 Comments

1-bowl curried chickpea salad with apples, pecans, cranberries, and a delicious spicy yogurt base. Serve with radicchio cups for a fun lunch, snack, or appetizer.

I’m writing this post with the sniffles and a tickly throat…all of the telltale symptoms that a cold is coming for me.

Doh.

Sometimes I like being sick. Is that a weird thing to say?

OK, maybe I could do without the physical symptoms, but being a highly active person, sometimes I forget to slow down.

Being sick quite literally forces me to take some time to rejuvenate both my body and my mind.

Lounging on the couch eating nicecream while binge-watching This Is Us (who else is obsessed???) sounds pretty great right about now, but we’re about to road trip to Indiana to visit my extended family and there’s a lot to get done around here.

Mostly in the form of food preparation because when I travel, I tend to take my kitchen with me.

These Curried Cranberry Apple Chickpea Salad Cups are on my list of easy things to prepare for the trip.

You’re going to love whipping this mixture up for easy fall lunching!

And hey, curry is good for colds, right?

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Cauliflower Crust Pizza

By Flora & Vino 2 Comments

Vegan, gluten-free, oil-free pizza made with a cauliflower crust topped with fresh vegetables with a lemon tahini twist. Perfect for a healthy pizza party!

Happy Friday, friends!

I woke up this morning feeling so light, like a huge weight I didn’t even know I was carrying had been lifted off my shoulders.

Work week, you’re heavy. Anyone else relate?

My shoulders do hurt, actually, but I think it’s more from awkward photography angles than carrying heavy things, but can we pretend it’s the latter?

Because this Cauliflower Crust Pizza is anything but heavy.

You’re going to love this oil-free, gluten-free crust paired with fresh vegetables and a dreamy lemon tahini drizzle!

It’s the weekend, and every fun weekend starts….with a slice of pizza.

Join me!

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Apple Pie Avocado Toast

By Flora & Vino Leave a Comment

Apple Pie Avocado Toast with seasonal apples, walnuts, and 2-ingredient date caramel. Perfect for a healthy breakfast or snack!

Is there anything better than walking out of an apple orchard with a bucket full of hand-picked apples?

We haven’t been apple-picking yet this year, but I’m excited to go within the next few weeks.

I always rely on Dan to grab the really high up pristine spheres, while I gingerly pick through the banged up bottom shelf for a diamond in the rough.

OK, maybe the best part is actually getting them home and realizing, uh oh, I need to make all things apple. Like now.

I always say I’m going to make an apple pie, but that still hasn’t happened yet.

That’s where these Apple Pie Avocado Toasts with Easy Date Caramel come in.

These toasts are bursting with apple pie flavor without any bake or cook time, and they’re versatile enough to eat for any meal of the day!

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Leftover Quinoa Breakfast Bowls

By Flora & Vino 7 Comments

Leftover quinoa breakfast bowls made with cooked quinoa and sweetened with banana. Ready in 10 minutes and packed with protein, berries, and seeds!

I’m just a little excited about cold-weather breakfasts, guys.

If you’re stuck in a breakfast rut, no judgement!

I’ve been there.

Did I tell you I used to eat oatmeal every day for breakfast for probably…half a decade?

This post is for all of you oatmeal lovers out their shyly thinking about mixing it up.

You’re going to love these Leftover Quinoa Breakfast Bowls that are perfect for busy workweek mornings. …

Low Sugar Pumpkin Apple Butter

By Flora & Vino 5 Comments

Low sugar pumpkin apple butter lightly sweetened with maple syrup and apple juice. Made with 5 ingredients for a fall treat!

Around the time I was getting the hang of the whole college thing, my mom started making Pumpkin Apple Butter.

Like most college kids, I was a fan of fast, portable food.

I used to pack Peanut Butter & Pumpkin Apple Butter sandwiches that I dug out between classes and ate on empty wooden benches or the cement ledges surrounding the campus buildings.

Sometimes, if the classes were really spread out, I ate the sandwich between fast footsteps across campus.

Yeah, I was totally that girl that ran between classes, but I did have some standards.

I only ran sans PB&PAB.

I’ve always been a lover of apple butter and pumpkin butter, so the combination of the two instantly became a favorite fall staple for me.

I remember tiptoing downstairs at night to sneak spoonfuls of that sweet burnt-sienna spread straight from the canning jar.

Aside from the fact that I think homemade jams/spreads taste better, I don’t usually buy store-bought versions because they’re usually so high in added sugars.

Even the recipe that my mom used was super sweet, and I know she reduced the sugar quite a bit when she made it for us.

I decided to make my own low sugar version…one where you can actually taste the pumpkin and apple and spices!

This spread is packed with flavorful fruit and lightly sweetened with maple syrup!

My favorite part, though, is that it comes together with 5 ingredients in only 30 minutes on the stovetop and you’ve got yourself a seriously cozy condiment.

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Baked Purple Sweet Potato Spiral Fritters

By Flora & Vino Leave a Comment

Baked Purple Sweet Potato Spiral Fritters without any added oils, gluten, or dairy. Enjoy them as breakfast, snack, party favors, or the main meal.

I’m a bit of a blank slate today, friends.

I wanted to start off by talking about the weather, and how unusually warm it’s been here in Virginia, but that seemed like such a small talk thing to do, and I don’t really do small talk.

If you’ve been visiting Flora & Vino for a while now , we’re definitely more than just acquaintances.

How about some big talk, instead?

Big like Baked Purple Sweet Potato Spiral Fritters, big.

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Romaine Tempeh Tacos with Cashew Sour Cream

By Flora & Vino Leave a Comment

Delicious plant-based Romaine Tempeh Tacos with Cashew Sour Cream made with “tempeh taco meat” and a creamy cashew-based sour cream.

Do you feel like you’re being pummeled with pumpkins?

If you do, don’t worry, I put orange on the back-burner for this post to share a classic.

I was in Michael’s recently picking up some photography props and commented to the cashier about the Halloween display already in plain sight.

“Oh”, the girl said, like that was nothing, “The entire Christmas spread is set up in back.”

Woah, now. One holiday at a time!

And it just so happens that today is one of my favorite holiday that comes around on a weekly basis…

It’s Taco Tuesday, so let’s make Romaine Tempeh Tacos with Cashew Sour Cream!

When I first joined the workforce after college, I went through a major Taco Bell phase.

The kind of enduring phase that leaves you with an embarrassingly large ziplock bag stuffed with leftover hot sauce packets.

I guess it was the convenience of the whole thing, and tacos were a succinct meal decidedly more fun than a sandwich or salad.

On multiple occasions I eagerly took intricate taco orders for my coworkers and left the office guilt-free to hit the drive-through.

FYI, walking through the office around lunchtime wafting the smell of spices and fried food while handing out tacos will make you everyone’s best bud.

So, wouldn’t it be cool if they handed out Romaine Tempeh Tacos with Cashew Sour Cream at a taco drive-through?

Well, they hand them out at my house…

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