Oil-Free

Blackberry Baked Quinoa

Blackberry baked quinoa baked in an hour for a delicious summer meal prep breakfast. Serve warm or chilled with your favorite toppings!

This past weekend I auditioned at a local studio for a potential yoga teaching position!

When I completed YTT200 back in 2020, I said it was for the personal development.

“I just want to learn more about yoga and more about myself,” I said to anyone who asked about my intentions to teach.

And I did.

But in doing so, I realized that the gift of yoga was one that I actually loved sharing, even if it made me sweat and shake standing at the front of the studio.

The nerves quickly melted away on Sunday as I lead the students through a flow of my creation.

When we shared a collective inhale and exhaled “OMMMM” after Savasana I was *proud* of myself.

Regardless of the outcome, it was deliciously satisfying to challenge myself to reach for more.

You know what else is deliciously satisfying?

Quinoa…for breakfast!

This Blackberry Baked Quinoa celebrates berry season in this one-pan meal that’s perfect for a summer meal prep!

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PB&J Yogurt Parfait

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PB&J Yogurt Parfait made with peanut butter, fresh strawberries, and plant-based yogurt. Serve with granola for a fun meal prep breakfast.

I’ve been on a *huge* peanut butter and jelly kick recently, friends.

I think I approach the classic combination of fruit and nut butter with more curiosity after M explained that it really isn’t a thing in Germany.

It’s hard for me to divorce the nostalgia of childhood from mixing sweet jam and nut butter…in any form.

With berry season well on its way, I thought I should get a head start on making recipes bursting with berries.

Whether you grew up on PB&J or are entirely new to the combination, you’re going to love this post.

These PB&J Yogurt Parfait are my latest breakfast obsession.

They’re so easy to meal prep in advance or layer together in less than 5 minutes the morning.

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Dark Chocolate Raspberry Blondies

By Flora & Vino 4 Comments

Dark chocolate raspberry blondies made with white beans! Bursting with fresh raspberries and dark chocolate chips. Perfect for a sweet treat.

This week it felt hard to leave my house.

Let’s be honest, it’s *so* much easier to stay home in sweatpants with my hair in a messy bun.

I’ve always been a bit of a home body, but the pandemic only reaffirmed the fact that my home is my sanctuary, my happy place, my safe space.

In my house, I’m completely in control.

I can work from home, workout from home, and dine from home, creating a menu and a routine and a rhythm.

But this week when I had the opportunity to try out a new yoga studio space, I mixed things up.

Although I felt a huge resistance to getting in the car and getting there, I’m so glad that I mustered up the courage and willpower to close the door and GO.

As I settled into down dog, breathing with 12 yogis in a collective courageous attempt to make space for ourselves during our crazy day, I was content.

*This* could be my new happy place, I thought.

So, I challenge you to make some time for yourself today, whenever you’re ready this post.

Do something different, something new, something that makes you a bit nervous.

<…insert awkward foodie transition…>

Why don’t you make Dark Chocolate Raspberry Blondies?!

You’re not going to believe that these dark chocolate raspberry blondies are made with…white beans!

They’re bursting with fresh berries and melty dark chocolate chips for the sweet treat you won’t know you needed until you TRY IT.

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Lemon Cashew Chia Seed Muffins

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Vegan and grain-free lemon cashew chia seed muffins with superfine almond flour, chia seeds, cashew butter, and lemon. Perfect for snacking!

Last week M and I went on an adventure in New York City to visit friends.

It’s been a while since I made a trip to the big apple; since pre-Covid days.

In art school, my classmates and I took the “art bus” once a semester to tour the art museums.

It was then that I tried my first New York pizza, strolled through central park, and navigated the grid system of the city.

This trip was special because it was M’s first time to the city that never sleeps!

Each time in NYC always feels simultaneously too much and never enough for me.

While I don’t think I could ever live there, I always enjoy being a tourist for the day.

We ate vegan Mexican food from a food truck, gazed at Starry Night in the MoMa, and gleefully rode rented bikes through Manhattan.

On the train ride home I was exhausted but content at a day of making memories.

Make some memories in the kitchen with me by making these Lemon Cashew Chia Seed Muffins.

They’re made totally vegan and grain-free with superfine almond flour, chia seeds, cashew butter, and lots of lemon!

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Chocolate Strawberry Covered Dates

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Chocolate strawberry covered dates made with Medjool dates, nut butter, dark chocolate, and grain-free granola. Perfect for a quick no-bake dessert!

Easter *really* snuck up on me this year, friends.

I kept accidentally trying to plan things for Easter Sunday, desperately wanting to fill that empty block in my iPhone calendar.

Hiking? Brunch? Winery?

To which my friends gently responded in text reading, “You know Sunday is Easter…”

Er, I knew that.

I don’t usually have *big* plans on Easter, anyway– usually I settle for a big spring cleaning ish followed by a nice dinner.

Whether you’re entertaining or just hanging out, I made you a new plant-based dessert that would make even the Easter bunny envious.

If you’re looking for a quick and easy Easter recipe that *isn’t* a chocolate peanut butter egg, try stuffing dates!

These Chocolate Strawberry Covered Dates are made with just 4-ingredients in less than 15 minutes!

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Banana Oatmeal Chocolate Chip Breakfast Cookie

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Banana Oatmeal Chocolate Chip Breakfast Cookie made with oats, banana, and dark chocolate chips. Bakes in 25 minutes for a fun breakfast!

Sometimes reality TV is weirdly comforting to me.

The day I first made this a single serve breakfast cookie I was simultaneously binge-watching Love Is Blind Season 2 on Netflix.

Judge me, but watching these “love stories” unfold from the comfort of my living room was wildly cathartic.

And inspired me to make an equally cozy baked breakfast.

I alternated between sitting on the TV couch and standing by the oven to check on the cookie progress.

When it was done I enjoyed mouthfuls of cookie while watching drama unfold on the TV screen.

I’ve made plenty of breakfast cookies on Flora & Vino, but I’ve never made a *single* breakfast cookie.

This Banana Oatmeal Chocolate Chip Breakfast Cookie is made with, oats, banana, and dark chocolate chips.

Each cookie has all of the healthy nutrition of a bowl of oats, shaped and baked into a crave-able cookie!

It bakes in just 22 minutes with 7 ingredients you probably already have on hand.

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SunButter & Jelly Bliss Balls

By Flora & Vino 1 Comment

SunButter & Jelly Bliss Balls that taste like a PB&J in energy ball form, without any nuts! Perfect to meal prep for on-the-go snacking.

Happy April, everyone!

I brought in the month with some wonderful women away at a bachelorette weekend in Pennsylvania.

It’s been a while since I was in the company *just* girls, and I thoroughly enjoyed the dressing up and down.

We shared a cabin and had a slow-paced weekend of hiking, games, wine tasting, exploring, and chatting.

It was also my birthday on Saturday, so there was lots to celebrate.

When I got home I was inspired to rearrange my entire closet for spring!

I replenished my closet hangers with pastel T-shirts where jewel-toned fluffy sweaters used to be.

These SunButter & Jelly Bliss Balls are the energy ball you need to get through your spring cleaning.

They’re perfect to meal prep for on-the-go snacking and taste like chewy a PB&J without any nuts!

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Lemon Blueberry Cashew Granola

By Flora & Vino 2 Comments

Lemon blueberry cashew granola made oil-free with cashew butter and sweetened with maple syrup. Bursting with dried blueberries and lemon!

We are a granola household, friends.

It’s my favorite crunchy topping to any breakfast situation.

Usually I’m happy to buy and support my store bought favorites (there are so many good ones!), but when I make store bought granola, I do it with *feeling*.

I think M would be happy if we never bought store bought granola again.

Which I might be on board with, if this Lemon Blueberry Cashew Granola didn’t disappear quite so fast from the cabinets.

He *loves* the stuff I make, because we can control the ingredients, texture, and sweetness.

In this house, we like chunky, lightly sweet, granola with lots of nuts, seeds, and berries.

This Lemon Blueberry Cashew Granola is bursting with dried blueberries and lemon zest with an optional coconut flake crunch.

It’s the vegan, gluten-free, and no-oil-added you need on everything this Spring!

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Carrot Cake Almond Flour Muffins

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Carrot cake almond flour muffins with almond milk yogurt, shredded carrots, walnuts, and raisins. Perfect to meal prep for snacking.

I have my first sunburn of the year, friends.

The warm pink glow on my forehead is a reminder of happy hours spent outdoors on Saturday.

This past weekend I hiked the “Difficult Run” 10 mile trail in Virginia with friends.

It was strange to sweat and squint in the sunshine; my body and brain adjusting to the feeling of actually being HOT.

It felt so good, despite the fact that my face probably got a little more Vitamin D than necessary.

As of yesterday, it’s officially Spring, so I’m testing all of the seasonal flavors in F&V kitchen.

These Carrot Cake Almond Flour Muffins are my current favorite seasonal snack.

They’re made plant-based and gluten-free with super-fine almond flour and old-fashioned oats.

They’ve got the best taste and lots of texture, made with shredded carrots, walnuts, and raisins.

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Blended Cacao Chip Chia Pudding

By Flora & Vino 1 Comment

Blended Cacao Chip Chia Pudding with Chocolate SunButter and sweetened with Medjool dates. Perfect to meal prep for breakfast or a snack!

Hello!

I haven’t posted in a while and that’s because I’ve been a bit busy with video.

No, I didn’t start a YouTube channel, but I have bene dabbling in Instagram reels and I even created a TikTok account (come say hi!).

If you’re on social media lately you know that our feeds are now filled with moving images set to popular music.

It’s a brand new world, friends.

It’s helped me to approach the project as a big experiment, and as a total beginner.

The whole endeavor kind of feels like Flora & Vino did in my business baby’s infancy stages.

New, exciting, and scary, with low lows and high highs and a step learning curve.

All for the potential of a viral post or video, right?

I’m less concerned with going viral and more concerned with continuing to provide you with delicious content, like this Blended Cacao Chip Chia Pudding.

It requires just five ingredients for a decadent yet nutritious breakfast, snack, or dessert.

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