Flora & Vino

Carrot Cake SunButter Overnight Oats

Carrot cake overnight oats made with creamy SunButter and blended carrot milk. Vegan, meal prep friendly, and perfect for spring mornings.

Our last yoga teacher training felt expansive in a way that’s hard to put into words.

We spent hours moving, breathing, and exploring what it means to truly practice; not just physically, but energetically.

Outside the studio, the weather here has mirrored that same sense of transition.

One day this March it was a balmy 85 degrees and then the next morning it snowed!

These shifting seasons is a visual representation of how external world changes and how we’re invited to soften and adapt with it.

Lately I’ve also felt called back to poetry, a love that I discovered in high school and college only to abandon in my adult life.

I love reading Mary Oliver and Andrea Gibson and Christ Steyn, who always have something to say that resonates deep in my belly.

Maybe it’s the spring season, maybe it’s the introspection of training, or maybe it’s simply the reminder that growth rarely happens in straight lines.

My Carrot Cake SunButter Overnight Oats feel like a little reflection of that transition.

They’re comforting and nourishing with cozy carrot cake flavors that still feel fresh and bright enough for the longer, lighter days ahead.

These carrot cake overnight oats are made with creamy SunButter and blended carrot milk and are vegan, meal prep friendly, and perfect for spring mornings….

Soba Noodles with Maple Miso Glazed Tempeh

Vegan soba noodles with maple miso glazed tempeh, crisp vegetables, and a savory-sweet sauce. A healthy plant-based dinner in 30 minutes.

After another round of snow here in Maryland, I’m finding myself daydreaming about spring more than ever.

You know it’s been a long winter when 50 degrees feels downright balmy, like summer with a light jacket instead of a parka.

Between the cold and the renovations happening below us (hello, constant sawing and hammering), we’ve all been a little cooped up indoors.

No one is feeling this more than Flora, who is more than ready for spring too.

After months of shorter walks and hikes, she clearly needs a job…preferably one that involves long walks, sunshine, and supervising garden projects!

I’ve already started planning which flowers to plant this year, craving color and warmth where I can plant it.

Until the days are consistently warm, I’m bringing that fresh, seasonal energy into the kitchen with these Soba Noodles with Maple Miso Glazed Tempeh.

This cozy-yet-light plant-based dinner is full of nourishing ingredients, vibrant vegetables, and a sweet-savory maple miso glaze.

This dish manages to feel both grounding for winter but bright enough to welcome spring!

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Pink Coconut Cloud Smoothie

Erewhon-inspired Pink Coconut Cloud Smoothie with a berry and pomegranate swirl that’s vegan, creamy, and perfect for a nutritious treat!

As the snow starts to melt outside my windows, I’m finally spotting little patches of grass peeking through.

It’s a quiet but hopeful sign that winter won’t last forever.

After weeks of cold, gray days and being cooped up indoors, I can feel my energy slowly starting to shift.

I’ve been in a bit of a funk lately, missing my daily walks and the simple joy of being outside in fresh air and sunlight.

There’s something about that first glimpse of green returning that makes me crave brightness in every area of life, especially in the kitchen.

This Pink Coconut Cloud Smoothie was my way of leaning into that feeling.

It’s vibrant, creamy, and uplifting; exactly the kind of colorful boost I needed this week.

The soft coconut “cloud” paired with bright berries feels playful and nourishing all at once, and the natural pink hue makes it perfect with Valentine’s Day this month.

Whether you’re celebrating with someone you love or simply making something beautiful for yourself, this smoothie is a sweet reminder that brighter days are on the way.

This Erewhon-inspired Pink Coconut Cloud Smoothie is made with a berry and pomegranate swirl that’s vegan, creamy, and perfect for a nutritious treat!

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1-Bowl Blondies with oat and almond flour sweetened with pure maple syrup. Top with Endangered Species 60% Dark Chocolate Baking Chips! Thanksgiving came and went and now the world is hustling and bustling in a holiday craze. I actually finished my holiday shopping early this year because I was overeager to buy gifts in October…

Lemon Chia Bliss Balls

Energy balls made with almond flour, dates, cashews, chia seeds, and plenty of lemon. Mix them up for a clean spring snack! Guys, it’s been a long freaking month. I think it’s safe to say that March came in like a lion and went out like…a bigger lion. I’ve been trying to prioritize making my…

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Pumpkin Apple Baked Quinoa

Pumpkin apple baked quinoa bakes in an hour for a delicious meal prep breakfast full of fall flavor. Serve warm or chilled with your favorite cozy toppings! When I was visiting North Carolina this past summer my family surprised me with all sorts of plant-based baking! My favorite was an Apple Baked Quinoa that my…

Black Soy Bean, Beet, & Bok Choy Bowl with Garlic Ginger Tahini Dressing

Easy power bowl with black soy beans, beets, and bok choy served over a bed of quinoa and drizzled with a creamy garlic ginger tahini. I’ve been thinking a lot about this tight-rope that we all walk on, friends. Balance is hard, isn’t it? We’re constantly pulled in dual directions in an epic never-ending tug-of-war…

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Roasted Beet Salad with Lentils, Carrot Ribbons, & Citrus Tahini

Colorful roasted beet salad for a spring dining spread. Gluten-free, oil-free, and packed with seasonal colors and veggies. Pair with a glass of Prosecco! When I put on my first pair of glasses, I walked outside the optometrist’s office to a crisply defined outdoors. I commented the whole way home to my parents how…”the trees…they…

Strawberry Quinoa Salad with Zesty Lime Tahini

Fresh and light 1-bowl quinoa salad celebrating strawberry season and spring vegetables with a zippy oil-free lime tahini dressing. Did I ever tell you about that time I went strawberry picking? I showed up at the farm with my sunhat and gardening gloves, ready for the romance of picking beautiful red fruit from the ground while…

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1- Pot Vegetable Chana Masala

1-Pot Vegetable Chana Masala packed with vegetables in a spicy tomato-based broth. Serve by itself or spoon over quinoa or rice. When I worked at the library in college, my then boss introduced me to my first taste of Indian buffet down the street. Not having ever tasted Indian food before, I did what any…

Sweet Potato Boats with Sweet Potato Cream

Sweet potato boats with chickpeas and roasted broccoli with ginger turmeric sweet potato cream. A hearty plant-based meal for the family! Happy Friday Eve! I used to worry that writing about food would get old. As it turns out, it’s mostly thinking up ways to describe how amazing something tastes that really uses brainpower. If…

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SunButter Date Squares

5-ingredient SunButter Date Squares with sunflower seed butter, Medjool dates, oats, and almond flour naturally sweetened with maple syrup. I’ve been seeing flashes of black out of the corner of my eyes for the past few days. I chalked it up to glare in my glasses or a trick of the peripheral vision. Last night…

Chocolate Chunk Muesli Snack Cookies

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,…

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Carrot Cake SunButter Overnight Oats

Soba Noodles with Maple Miso Glazed Tempeh

Pink Coconut Cloud Smoothie

Healthy Snacking

1-Bowl Blondies