Oil-Free

Blueberry Cashew Butter

//#ad This post is brought to you by Bare Snacks, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

3-ingredient homemade cashew butter made with freeze-dried blueberries and raw nuts. Serve with Bare Snacks Banana Chips for an easy snack!

Today I added a plant to my plant family.

A spider plant!

My grandparents used to have one hanging in their sunroom, the tufts hanging low from their green striped foliage.

After asking Instagram what plant I should get for the new place, I received several spider plant recommendations.

When I rounded the corner and saw a sea of them at Whole Foods, I decided it was a sign and carried my favorite to the checkout.

Now it’s perched in my living room, getting acquainted with my split leaf philodendron and the daylight from the deck window.

I like to think it looks happy.

What’s been also been bringing me joy lately is this new butter recipe I’m sharing with you today.

This Blueberry Cashew Butter is made in less than 10 minutes with just three ingredients

It’s mildly sweet, berry-y, and kind of addicting.

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The Best Oil-Free Hummus

By Flora & Vino 2 Comments

Oil-free hummus with chickpeas, tahini, lemon, and a splash of almond milk. Perfect to prepare for snacking, dips, and spreads!

Last weekend I got out for my first outdoor adventure in Maryland.

I made it to see Weverton Cliffs with one of my oldest friends from high school.

One of the definite perks to moving to Maryland is living in the same state as this lady who I’ve kept in touch with since the 7th grade!

The hike to the top is short but our conversation felt long as we caught up on life the past year.

We’ve both changed a lot since we last hugged in person, and in communicating “what’s new” that change felt like something to be pretty proud of.

We stopped at the overlook and took pictures, embracing, and posing against a breathtaking backdrop of tree canopy and blue sky.

Then we completed a breath work meditation, resting against slabs of rock with our eyes closed.

It was kind of magical.

Also magical is this The Best Oil-Free Hummus recipe that goes with…literally anything.

This hummus takes just 10 minutes to blend up without any preservatives or added oils!

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Blueberry Muffin Energy Balls

By Flora & Vino Leave a Comment

Blueberry muffin energy balls made with oats, almond flour, nut butter, seeds, and dried blueberries. Perfect to meal prep for the week!

It’s starting to feel like home here in Maryland!

Last weekend we hung photos and I arranged my plants in nice little nooks around the living room.

I tried out a local yoga studio and a new trendy coffee shop and roastery.

We explored several grocery options and perused the aisles thinking, hey, this could be my new spot.

Naturally, we’ve scouted out all of the nearby takeout options.

But don’t let the takeout bags fool you, plenty of food has been made, here, too, friends!

I even had my first *real* dinner party last weekend, hosting two of my friends for a plant-based pizza party in.

And on Sundays, I meal prep for the week ahead in a kitchen that still feels oddly unfamiliar and new.

My new favorite snack to have and to hold are these Blueberry Muffin Energy Balls!

They’re made with just 8 ingredients and one bowl for a quick compact snacking solution.

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Vegan Chocolate Cake with Sweet Potato Frosting

By Flora & Vino 2 Comments

Vegan chocolate cake with sweet potato frosting. Perfect for birthdays or any celebration where cake is required!

This weekend I had my parents over to show them the new place!

Which means that the house is the cleanest and tidiest that it might be…ever.

After I showed my parents the layout and we laughed about the boxes of American Girl Dolls (did you collect slash play with those as a child, too???) still stacked high on M’s side of the bed, we settled in the living room for to chat.

I offered my ‘rents and sister a chocolate cake I baked yesterday and finished with sweet potato frosting.

If you’re like me, you’re always ready to celebrate.

Birthdays, work wins, sort-of-holidays, anniversaries, MOVING; you name it and I’ll be there with a bottle of red and a baked good to cheers and nom.

So, yes, this Vegan Chocolate Cake with Sweet Potato Frosting is perfect for any celebration.

I deemed it the most appropriate dessert I could think of to celebrate almost one month in Maryland.

It’s rich, chocolate-y, and lightly sweet with dark chocolate.

This vegan and gluten-free cake is finished with a 4-ingredient no-sugar-added sweet potato frosting!

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Sweet Potato Black Bean Burgers

By Flora & Vino Leave a Comment

Sweet Potato Black Bean Burgers with mashed sweet potato, black beans, cooked quinoa, and almond flour. Serve by itself or between buns!

Hi, friends!

I’m writing to you from my *new* studio space in my new home in Maryland.

It’s been quite a week here at F&V.

The main focus has been unpacking boxes, arranging and rearranging furniture, and searching for many metaphorical needles in haystacks.

The night we moved in, my girlfriend pointed out that we didn’t have a microwave.

“Yeah we do,” I said matter-of-factly, searching around the messy kitchen for a microwave box and handle that didn’t exist.

Somehow in the process of falling in love and signing on this place, neither M or I recognized the lack of or thought to ask about…a microwave!

We hurriedly ordered one for the counter, because, takeout leftovers after a long day of moving are better hot.

Anyway, I’m really looking forward to getting the kitchen set up and starting back up with recipe testing and creation.

For now, let’s settle on these Sweet Potato Black Bean Burgers that are perfect for backyard barbecues, outdoor entertaining, or your summer meal prep menu.

They’re made totally vegan and gluten-free with mashed sweet potato, black beans, cooked quinoa, and almond flour!

My place is a bit messy at the moment…mind if we bake them at yours?

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Pineapple Guacamole

By Flora & Vino Leave a Comment

//#ad This post is brought to you by Bare Snacks, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Easy guacamole with plenty of avocado and a sweet pineapple finish! Serve as a fun summer appetizer or side for dipping or a spread for the main meal.

I may be in the process of moving, but I refuse to miss a taco Tuesday.

Which is really just a weekly excuse to make guacamole.

How do you make tacos at your house?

Every Tuesday I count the squishy avocados and lay them on the counter for M to open and smash.

He’s unofficially the resident in-house guacamole maker.

He makes the guacamole while I prepare the fajita veggies and black bean filling.

If you’re looking for an excuse to make guacamole this summer, try this Pineapple Guacamole!

It’s adapted from the stuff I enjoy with M weekly with the addition of a fruity flair.

This minimalist guacamole is made with all of your tried and trues plus the addition of pineapple chips for sweetness and crunch!

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Banana Walnut Chocolate Chip Protein Cookies

By Flora & Vino Leave a Comment

Easy banana protein cookies packed with dark chocolate and walnuts. Bake them for a portable protein rich snack for all your adventures!

The moving count down is ON, friends.

In just five sleeps I’ll be slumbering in a new state!

Right now life feels really busy.

When I’m not working on stuff for F&V, I’m working on the loaded logistics of moving.

Scheduling U-haul rentals, final cleaning, and key exchanges in their appropriate order.

Bribing friends and family to pretty please come help me move in exchange for pizza and vegan treats.

So, would you come for Banana Walnut Chocolate Chip Protein Cookies?

I’m hopeful these cookies get me through my moving week and I know they’ll sustain whatever adventures you have going on right now.

They’re totally vegan, gluten-free, and refined-sugar-free with a banana-oat base and plenty of dark chocolate and walnuts.

Mix and bake them for a protein-packed snack that’s perfect for an outdoor adventure, moving day, or workday snack.

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Peach Mango Smoothie Bowl

By Flora & Vino 3 Comments

Peach mango smoothie bowl made with frozen stone fruit, frozen zucchini, and SunButter. Serve your bowls with fresh fruit and granola!

It’s the height of summer here in Virginia; every day the temperature scaling past 90 degrees!

So hot that I’ve been nope-ing out of my usual afternoon walk, looking wistfully at my wilting marigolds from the coolness of my air conditioned living room.

I’ve been craving all of the cold seasonal things– salad bowls, ice cream, and smoothie bowls.

Everything raw, sweet, and refreshing.

I realized looking at my archives that it’s been a while since I shared a smoothie bowl recipe here on the blog!

But I still make them often, more often than protein shakes, because I prefer to “eat” my smoothies instead of drink them, you know?

This Peach Mango Smoothie Bowl is one of my new favorites for my breakfast rotation.

This summer-y peach mango smoothie bowl is made in just 5 minutes with frozen stone fruit, frozen zucchini, and SunButter.

Grab a blender and some stone-fruit and let’s get cool!

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Cookie S’mores

By Flora & Vino 1 Comment

Easy s’mores made with vegan marshmallows, dark chocolate, and your favorite homemade or store-bought cookies. Perfect for a fun summer dessert.

S’mores lovers, this one’s for you.

Camping this summer I had my first ever campfire s’mores at the age of 33.

My friend Anna, camping boss that she is, walked me through the whole process.

From selecting the perfect campsite twigs to the perfect level of marshmallow “burned-ness”, to putting it all together.

There’s photographic evidence of me biting into one, a look of dreamy satisfaction washing over my face, my features lit up from the flash against the dark behind me.

But who says s’mores have to be made with graham crackers?

These Cookie S’mores are a fun twist on s’mores with a cookie encasing with the same gooey good stuff in between.

Make them around the campfire or out of the comfort of your own home this summer!

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Date-Sweetened Donuts with Chocolate Frosting

By Flora & Vino 4 Comments

Vegan cake donuts made with oat flour and sweetened with Medjool dates, topped with a two-ingredient dark chocolate frosting. Perfect for a healthy dessert!

Hi, friends.

It’s been a while since we last chatted.

June has been an absolute whirlwind for me and I can’t quite believe just *how* much has changed in the past two weeks.

For one, I’m moving!

I’m in the process of packing boxes and making plans to move to Maryland with M.

Secondly, I’m reconnecting with friends and family in a major way; scheduling dinners and hikes and hugs.

After a *very* trying 2020, all of this feels like a new beginning, a clean slate, a fresh start.

But between all of the positive changes in life, summer keeps running on, hot summer days spilling into cool summer mornings.

And what do you know, this weekend is dad’s day!

Let’s put all of the busy-ness aside for a second and celebrate dad, OK?

These Date-Sweetened Donuts with Chocolate Frosting are just what any man in your life needs this Father’s Day.

They’re totally vegan, gluten-free, and refined-sugar-free with a cake-y interior and a 2-ingredient chocolate ganache!

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Oil-Free

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