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PB&J Yogurt Parfait

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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Strawberry Mango Smoothie Bowl

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Strawberry mango smoothie bowl made with frozen cauliflower and cashew butter. Serve with your favorite toppings for a warm weather breakfast!

Are smoothie bowls still a thing?

I don’t see them much on social media anymore, but I know the local juice shops still sell them.

But they’re so much cheaper and more fun to make at home!

This time of year I always start making them again, dusting off my Vitamix and filling it with fresh frozen things.

There’s something about the novelty of basically eating ice cream for breakfast that always charms me.

Especially after a sweaty workout on a warm day.

This Strawberry Mango Smoothie Bowl is my latest favorite, made with frozen strawberries and mango, cashew butter, and vegan protein powder.

It’s light and sweet yet filling and packed with plant-based protein, and nourishment for the day ahead.

Grab your blender and some frozen fruit and your favorite crunchy toppings!

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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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Key Lime Pie Overnight Oats

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Key lime pie overnight oats with lime, yogurt, and creamy avocado for color. Serve with blueberries and granola. Perfect for meal prep!

How are the spring time allergies, buds?

It looked like it was snowing today, there was so much plant and tree matter flying through the air.

This is my first time navigating allergy season in Maryland, and I was really hopeful that the sniffles might just…skip me.

My symptoms are mostly triggered by those awful orange oak strings that litter the streets and sidewalks.

So that was probably wishful thinking because our back porch faces a wooded area filled with oaks.

Doh.

I’m limiting my time outdoors a lot more than I’d like and showering in the evenings to get the tree stuff off of me.

It’s hard because this is the time of year when it’s the *perfect* temperature to do all things outdoors.

However, I know something that tastes like spring and summer straight from the fridge.

These key lime pie overnight oats are made with lots of lime, yogurt, and creamy avocado for a sunny meal-prepped breakfast!

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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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Vegan Margherita Pizza with Cashew Tahini Mozzarella

By Flora & Vino 2 Comments

Vegan Margherita Pizza with Cashew Tahini Mozzarella and a homemade chickpea crust with tomato and basil. Perfect for a date night dinner in!

Will you go to the store for *just one* ingredient?

A few weeks back M and I had a plant-based pizza party planned when I looked in the fridge I realized we were out of our usual vegan mozzarella.

Dang it.

M suggested that we enjoy our pizza cheese-less, but I was set on something cheesy and satisfying.

I’m so glad that I didn’t go to the store for one ingredient, because the lack of cheese inspired this recipe!

I immediately did some research on making a vegan cheese at home and decided to wing it with a homemade vegan cashew tahini mozzarella.

We liked the homemade cashew cheese *so* much, it became a staple pizza night option.

This Vegan Margherita Pizza with Cashew Tahini Mozzarella is perfect for an elevated plant-based pizza night at home.

I highly recommend pairing it with a glass of Barbera!

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