Flora & Vino

SunButter Stuffed French Toast

SunButter Stuffed French Toast made with creamy SunButter and your favorite jam. Top with fresh berries and maple syrup!

Lately, it feels like yoga keeps finding its way back to me in new forms.

I’m now teaching three yoga classes every week, and every time I share my sequence and intention with students I feel full.

I’m also about to lead a workshop in June that combines two of my favorite things…food and asana!

Together we’ll move on the mat and then make a simple seasonal recipe together afterward.

I also recently started strength training with a personal trainer and have been discovering a different kind of empowerment through lifting heavy things.

The first time I squatted 70 pounds I felt unbelievably strong and capable in a way that surprised me.

I just lifted…THAT?!

I think all of this has me craving community and growth lately, which is why it’s feeling bittersweet to near the end of my 300 hr yoga teacher training program.

Even so, I know this isn’t really an ending, it’s just another invitation to keep learning, studying, and finding myself in the right rooms with the right people.

Meanwhile, summer seems to have arrived overnight here in Maryland, and after temperatures nearly hit 100 degrees this week, I’m not sure I’m fully ready for it!

So for now, I’m leaning into slow mornings, cozy brunch, and recipes like this SunButter Stuffed French Toast.

This SunButter Stuffed French is made with creamy SunButter and topped with a bright summer berries for the ultimate spring brunch moment.

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SunButter Berry Spring Parfait

A creamy, crunchy, berry-packed parfait layered with SunButter, granola, and a touch of jam for the ultimate spring breakfast or snack.

It’s been a minute since I’ve sat down to write like this, so…

Hi, how are you?

I feel like I’m catching up with a friend over coffee, except it’s spring, my allergies are absolutely raging, and I’m clutching something cold and creamy instead.

Lately I’ve been feeling this quiet but steady pull to shift toward different rhythms, different priorities, and honestly, more of what lights me up.

After feeling kind of stuck for a while, I finally feel…unstuck.

Like things are moving again in a way that feels aligned and energizing.

A lot of that has been coming through yoga!

I’m co-hosting a Yoga Foundations workshop this April (which feels so me in this season of returning to basics).

I also started teaching a new class that’s been stretching me in the best way.

It’s like all things yoga are calling me back in, and not just the movement, but the intention, the curiosity, the slowing down.

Even outside of that, I’ve been leaning into more creative, grounding things at home.

I’m finally learning how to crochet after receiving the cutest little snake plant kit from a step-by-step guide.

Each pull of yarn through with the hook feels like a massive celebration and I shout out to M, “I did it! I did it!”

Also! We finally took down the baby gate so Flora now has full roam of the house which feels both freeing and slightly chaotic, but mostly just right.

It was one of those things where we needed to just rip off the bandaid; accepting loss of control so Flora can learn, grow, and chew a lot of shoes along the way.

And in the middle of all of that, I keep coming back to simple rituals that anchor my day, like this SunButter Berry Spring Parfait.

It’s easy, nourishing, a little layered (like life right now), and something I can throw together even when my brain feels full.

Creamy yogurt, juicy berries, crunchy granola, and ribbons of SunButter; it’s the kind of breakfast or snack that meets you where you are.

It does this whether you’re in a season of change or just trying to get through allergy season one spoonful at a time!

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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….

Cashew Butter Chickpea Snack Cookies

5-ingredient snack cookies made with chickpeas and cashew butter sweetened with maple syrup and apple sauce. Perfect for a quick snack or dessert! Happy Sunday, friends! Does anyone else have major dish washing fatigue right about now? As if it wasn’t enough to eat every stinking meal at home, we have to clean all those…

SunButter & Jelly Quesadilla

SunButter & Jelly Quesadilla made on the stovetop with grain-free tortillas for a portable on-the-go snack for outdoor adventures. Summer is for adventuring. I live for the weekends we pack up and go camping, the Fridays I take off early to climb outdoors, and the day hikes with friends that are always longer than anticipated. …

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Greek Power Bowls with Tzatziki Sauce

Classic greek veggies pair with hearty quinoa and kale, fresh herbs, chickpeas, raw veggies, and an oil-free cucumber yogurt tzatziki sauce. In our old neighborhood, there was a killer kabobs place. The small restaurant, part of a strip mall, was conveniently located right next to my gym. I remember ducking out of class long enough to breathlessly place…

BBQ Tempeh Sheet Pan Meal

BBQ Tempeh Sheet Pan Meal with bbq marinaded tempeh, sweet potato, and broccoli drizzled with hemp heart ranch. Perfect for meal prep for the week! Do you have big plans for Memorial Day? We’re planning to see family and friends and spend time outdoors, weather permitting! I’m looking forward to grilling on my parents’…

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BBQ Chickpea Salad with Hemp Heart Ranch

BBQ Chickpea Salad with mixed greens and stovetop bbq chickpeas and fresh vegetables served with creamy hemp heart ranch. Happy Fourth of July weekend, everyone! It’s been hot hot in Virginia and I want to talk salad. I’ve never really understood the whole side salad thing. Have you? When I order them in restaurants I always…

Brussels Sprout Cranberry Salad

Brussels Sprout Cranberry Salad with kale, roasted brussels sprouts, quinoa, cranberries, and pecans in a sweet no-oil-added apple cider tahini. I created this salad on our trip to Indiana last month as a sort of happy accident. It was about 10 PM, and I was up, running on adrenaline and kombucha, quite literally throwing veggies…

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Sushi Quinoa Power Bowl

Bring the plant-based sushi bar to your house in 30 minutes! Toasted quinoa, steamed edamame, raw veggies, and avocado with a 2-ingredient dressing. My first date with Dan was at a sushi restaurant. It was my first time having sushi, so I let him order for the both of us and tried to play cool….

Vegan Vegetable Korma

Vegan Vegetable Korma made with garden vegetables in a rich almond butter-based sauce. Serve over grains for a flavorful and cozy plant-based dinner! So, do you like Indian food? The only time I ever tried it pre-M was an Indian buffet in college that ended with me in the library bathroom, like, all afternoon. (Note…

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Blueberry Almond Protein Cookies

Blueberry almond protein cookies with almond butter, oats, and almond protein powder sweetened with banana. Perfect for meal prep! Yesterday I went to a coffee shop for the first time since last March. After a “best coffee in VA” google search and a 20-minute drive, M and I found ourselves…

Raw Walnut 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! 2-ingredient homemade raw walnut cashew butter made super creamy in under 10 minutes Serve it with Bare Snacks Banana Chips for an easy snack! Did you pull any…

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