Search Results for: meal prep

Grain-Free Chocolate Cherry Bliss Balls

Grain-Free Chocolate Cherry Bliss Balls with 5 ingredients and naturally sweetened with Fruit Bliss Organic Dried Tart Cherries and dates.

Do you ever feel like the universe is sending you the same message over and over and over again?

A few weeks back I was almost certain that I broke my second toe.

It was just after M’s brother left, and I was trying to do too many things in my haste to make the house *ours* again.

I managed to half slid/half fell down the stairs in my new super soft Bombas socks.

When I heard a definite “POP” and felt my toe get pressed at an angle toes shouldn’t go, I saw the half marathon I just signed up for flash before my eyes.

My second toe turned all kinds of purples and blues and greens but the X-ray results came back as not broken!

It’s probably bad sprain; I’ve had to cut out running, climbing, and anything high impact or super balance-y to baby it along.

If I listen closely, I’m pretty sure the universe is screaming…”SLOW DOWN.”

A message that I am unwilling (and unable?) to receive.

So, I make Grain-Free Chocolate Cherry Bliss Balls instead.

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Vegan Hiking & Camping Recipes

By Flora & Vino Leave a Comment

My favorite vegan hiking & camping recipes to make and take on long day-hikes and weekend camping adventures. Options for access to ice and without!

It’s camping season!

Recently, a reader reached out on Instagram suggesting a vegan hiking/backpacking recipe round up.

I immediately loved this idea, because I’ve definitely had time and experience to develop a food system that works for me when adventure calls.

It’s true, being vegan on the go and out in nature can be a bit tricky, especially if you want to go plant-based and not eat a ton of processed foods.

I’m not eating the fanciest plant-based meals on these trips, but I do have a few star recipes that are portable, delicious, and keep me nourished and thriving outdoors.

These Vegan Hiking & Camping Recipes are a collection of my favorite plant-based recipes to make and take on long day-hikes and weekend camping adventures.

I offer some options for access to a cooler/ice and for times you need food that will stay good without cooling for the day.

Bookmark this recipe roundup for your next adventure and let me know which ones you try!

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Chocolate Strawberry Cups

By Flora & Vino Leave a Comment

Chocolate Strawberry Cups with Endangered Species Almond & Sea Salt Dark Chocolate Bar and strawberries. Serve alone or with a scoop of vegan ice cream!

M’s brother just left and we need all of the comfort food.

It’s funny how quickly you can adjust from being a house of 2 to a house of 3.

I’ve never had a house guest living with me for more than a night, let alone an entire month.

This morning I placed the “Dog Person” mug he liked on the counter before I realized that he wouldn’t need it.

But we have a camera reel full of photos, a heart full of memories, and a stomach full of…chocolate + strawberries.

Well…at least mine is.

Luckily, having a house of three meant I had access to free taste testers, so I made these Chocolate Strawberry Cups!

These Chocolate Strawberry Cups are made with Endangered Species Almond & Sea Salt Dark Chocolate Bar and fresh strawberries.

It’s a foolproof summer dessert that you can make in 15 minutes and store in the fridge for days!

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Apple Cherry Tahini Crumble

By Flora & Vino Leave a Comment

Apple cherry tahini crumble naturally sweetened with Apple Cherry Butter and topped with a tahini, oat, and almond crumble topping.

M’s brother is in town from Germany and staying with us for a few weeks!

It’s been so nice to have him here to share all of our favorite DMV things with.

But of all of the places and spaces, it’s the time being around each other at home that are the most special.

Laughing on the couch, razzing each other in the kitchen, and perched around the kitchen table.

Which also means that I’m currently not feeding just one, but TWO hungry boys.

So I’ve been pulling out all of the hefty meal prep recipes– casseroles, sheet pan meals, and stews.

Substantial meals and portions that will feed people for multiple days.

We all *really* enjoyed this Apple Cherry Tahini Crumble last week.

It’s naturally sweetened with Eden Foods Apple Cherry Butter and topped with a tahini, oat, and almond crumble topping.

Try baking a pan for an easy summer breakfast or dessert!

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Kimchi Summer Rolls

By Flora & Vino Leave a Comment

Kimchi summer rolls with crunchy raw veggies and cooked rice noodles with kimchi and almond butter sauce. Perfect for a light and spicy wrap!

Lunch is the meal of the day that gives me the most trouble.

And by trouble, I mean this picture:

Me standing in front of the refrigerator staring deadpan at vegetables, willing them to magically make themselves into a cohesive meal.

When this happens, I usually suffice with a big plate of hummus, veggies, and crackers.

When I was in Germany, it’s common to only eat “hot” once per day.

This means they only cook one meal.

Which means if there’s a big feast around lunchtime, dinner is usually bread with meat and cheeses.

While I don’t do meats and cheeses, or bread for that matter, I do like the idea of only cooking once.

And with warmer weather, I’m craving cool, light, refreshing things for my mid-day meal.

This week I decided to mix it up and make myself something fresh, light, and unique for lunch.

Allow me to introduce you to Kimchi Summer Rolls, your new favorite summer lunchtime meal or appetizer.

These spring rolls are made with crunchy raw veggies and cooked rice noodles with kimchi and an addicting almond butter sauce.

This will absolutely be a repeat meal at F&V this summer, I hope it will be for you too!

Grab yourself a plate and make yourself something *good* for lunch.

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SunButter Chocolate Chip Protein Bars

By Flora & Vino 6 Comments

SunButter Chocolate Chip Protein Bars mixed with plant-based protein, SunButter, and chocolate chips for a satisfying snack to fuel your day.

Whenever I’m on the go, I *always* have a plant-based protein bar buried somewhere at the bottom of my purse.

I take comfort in knowing that it’s always there if I need it.

While I’m good at remembering to stuff a pre-packaged bar into the depths of my handbag, I’m not always good about making my own bars.

And I should, and you should, because it’s *so* easy!

There are so many benefits to making your own bars at home.

You can control the ingredients, the level of sweetness, and the flavor profile, all while saving money and plastic!

These SunButter Chocolate Chip Protein Bars are mixed by hand and packed with plant-based protein, SunButter, and chocolate chips.

They’re the perfect satisfying snack to fuel your day, wherever it takes you.

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Orange Chocolate Pretzel Bark

By Flora & Vino Leave a Comment

Orange chocolate pretzel bark with Endangered Species Orange + Dark Chocolate and gluten-free pretzels. The perfect combo of salty and sweet!

Among other things, M has brought a love of pretzels back into my life.

While M likes his pretzels extra salt-y with savory dips, I like mine…with a little sweetness.

A few weeks ago, while polishing off a bag of pretzels, I paired a pretzel with a piece of dark chocolate.

The combination of bittersweet with crunchy salty pretzel was ridiculously good.

So I went back for another, and another.

Now, I know I’m not the first person to think of salty-sweet or even chocolate with pretzels, (hello chocolate covered pretzels!), but I hope you’ll indulge anyway.

I decided to infuse the chocolate and pretzels together in a 2-ingredient chocolate bark with an orange twist.

This Orange Chocolate Pretzel Bark combines salty and sweet with a hint of orange that is citrus-y sweet and salty perfection for spring!

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Apricot Ginger Tofu

By Flora & Vino 2 Comments

Tofu steaks pan-fried and coated in an apricot ginger sauce made with rehydrated apricots. Serve with rice and steamed green beans!

You know the trope of the crazy cat lady?

Well, I’m teetering dangerously close to becoming the crazy plant lady.

If you think I’m joking, let me say that it has officially become “work” to water all of my plant babies.

But it feels like a healthy vice (forgive the oxymoron), because they oxygen to the air, they add color to the room, and they just make me smile, OK?

Or, so I tell M’s raised eyebrows as I lug in pot after pot from the local nursery.

My latest additions are a Bird of Paradise, Fiddle Leaf Fig, and a Rubber Tree.

Although they will be quite large (someday!), I bought them small, because the joy for me is in watching them grow.

That’s kind of why I love recipe testing and creating food too– it’s creating something from nothing.

I have a delicious sticky sweet and savory new recipe for you this week.

Pan-fried tofu smothered in a homemade Apricot Ginger sauce and served over jasmine rice and green beans.

This Apricot Ginger Tofu is begging to be served for dinner on the patio this spring and summer!

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Mediterranean Quinoa Bake

By Flora & Vino 3 Comments

Mediterranean Quinoa Bake made in one dish with organic red quinoa, cannellini beans, kale, olives, bell pepper, artichoke, and herbs.

A few months ago I made a Mediterranean-inspired rice bake for Sunday meal prep.

It felt like a wild adventure, throwing rice into a baking dish with vegetable broth with hope and prayers that it would emerge from the oven fluffy and tender.

Spoiler alert…It worked!

M and I liked it so much that I decided to put my own spin on it…with quinoa and cannellini beans!

If you’ve been around here a while, you know that I love baking quinoa for breakfast, so I decided to add to my collection with a savory-recipe.

The Mediterranean theme works well here because the additions are easy to throw in without much cooking or chopping required.

And the best part about this baked quinoa is that is serves 6-8, making it ideal for meal prep.

Make this Mediterranean Quinoa Bake this week made in one dish with organic red quinoa, cannellini beans, kale, olives, bell pepper, artichoke, and herbs.

It’s packed with plant-based protein, zesty Mediterranean flavors, and warm veggies.

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Chocolate Avocado Chia Pudding

By Flora & Vino 1 Comment

Chocolate Avocado Chia Pudding with ripe avocado, raw cacao, and naturally sweetened with maple syrup. Perfect to prep for a quick snack!

The most exciting news that I have to share is that we *finally* got some furniture for the deck!

One of my goals for this year is to really be able to enjoy our patio space.

I say this every year and then every year it kind of becomes an afterthought of unswept leaves and gardening relics.

But not this year!

I’m envisioning our new patio table and chairs, some herbs and flowers, and of course, lots of plants.

It really is starting to feel like spring here in Maryland, so the spring cleaning itch has set in…hard.

The last two weekends I attended baby showers for two special women, both about to welcome little baby boys into the world this spring.

I can’t wait to meet them and feel so honored already to be a part of their “village”.

While I mother my plants and try not to unearth the house with my spring cleaning, let’s prepare ourselves a sweet snack.

This Chocolate Avocado Chia Pudding is the perfect chilled treat to welcome spring.

It’s make super creamy with avocados and thick with chia seeds.

It tastes like dessert but is packed with plant-based protein, fiber, and healthy fats!

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Search Results for: meal prep

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