Search Results for: meal prep

Wintergreen Salad with Maple Dijon Vinaigrette

Easy wintergreen salad with kale, cabbage, pepper, and avocado with two seeds and an enticing maple dijon vinaigrette. Perfect for a light lunch salad!

Are you doing all of the fall things?

This weekend I carved pumpkins with my sister, cousin, and M!

I’m not sure if the pumpkin will “make it” it to October 31st, but early October was the only time where all of our weekends synced up.

We sat on my living room floor, fingers covered in pumpkin pulp, listening to the monster mash.

I won’t win any pumpkin-carving awards anytime soon, but we had a blast anyway.

When it got dark we lined the pumpkins up on the front step and dropped a tea light candle in their orange concavity.

I still have 5 un-carved pumpkins of assorted sizes on the front step, waiting for their debut.

Strangely, I’ve been craving kale salads even though the weather is getting crisper and cooler.

Which is lucky, because kale is a wintergreen, after all, right?

Let’s make this Wintergreen Salad with Maple Dijon Vinaigrette.

It’s packed with fresh veggies, two kinds of seeds, and a delicious homemade dressing!

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Vegan Orange Chocolate Truffles

By Flora & Vino 2 Comments

Easy vegan chocolate truffles made with orange dark chocolate, coconut milk, and fresh orange juice and zest. Perfect for a chocolate-y citrus treat!

This past weekend I found a local nursery that sold seasonal plants and produce.

I texted M a string of happy emoticons because I was in my happy place.

There was a sweet corner of succulents where I picked three new additions to the plant family.

I also thought, well, what the heck, and bought two pumpkins for carving.

There’s something about the fall harvest that makes me want to wrap myself in green.

Maybe because I know everything is about to turn golden, orange, and maroon.

So, I have an orange recipe for you today that *isn’t* pumpkin!

These Vegan Orange Chocolate Truffles are sure to pick you in the October mood.

Let’s make orange chocolate truffles with orange dark chocolate, coconut milk, and fresh orange juice and zest.

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Sweet Potato Kale Quinoa Cakes

By Flora & Vino 2 Comments

Sweet Potato Kale Quinoa Cakes are plant-based patties packed with sweet potato, quinoa, and leafy greens! Serve with your favorite sides.

What adventures have you been on lately?

Recently I went a winery adventure with a girlfriend to a vineyard in Virginia.

…on a Thursday.

It was a bit of a wild adventure for a weekday evening, driving into Southern Virginia for girl’s night.

But it was totally worth it to get out and see, taste, and experience something different.

We sipped on Petit Verdot on the winery terrace, marveling at the unique decor of the tasting room.

In a moment of recognition, I turned to her and noted that our spontaneous trip was the furthest I’ve been from home since 2019.

But you don’t have to drive for hours to do something new, boo.

How about a fun kitchen adventure for this week?

Let’s make Sweet Potato Kale Quinoa Cakes.

These pretty plant-based patties are full of my favorite flavors in an easy one-bowl recipe that’s perfect for meal prep.

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Avocado Key Lime Pie Bars with Granola Crust

By Flora & Vino Leave a Comment

Vegan and gluten-free key lime pie bars made with a granola crust and a creamy key lime avocado filling. Enjoy as a summer dessert!

Do you guys have a favorite juice shop near you?

For me, that place is Greenheart.

It’s the place I meet girlfriends and catch up and also where I get my favorite green juice.

It’s also where I taught my first (and only) in person yoga class this past summer, in a spacious green lawn staring out at friends and family.

It’s a good spot where good things happen there while drinking other good things.

Enough said.

Now that I live in Maryland, it’s one of Virginia’s major attractions that I plan to hit whenever I’m back in town.

And guys, Greenheart also has granola!

Today I’m sharing a recipe with a granola crust that’s delicious for an all-year round dessert.

This Avocado Key Lime Pie Bars with Granola Crust is vegan, gluten-free, and refined-sugar-free with just 7 ingredients.

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Blueberry Muffin Energy Balls

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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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SunButter Apple Nachos

By Flora & Vino Leave a Comment

Quick and convenient apple nachos made with cinnamon, dried fruit, dark chocolate, granola, and a squeezable SunButter packet. Perfect for a speedy snack!

How many meals do you eat a day, boo?

I’m usually a 5-6 meals a day diner, spreading out the deliciousness in 2-3 hours windows.

M eats much less frequently than me, enjoying a satisfying breakfast and dinner, and occasionally, lunch.

During the move, I (sort of accidentally?) experimented with eating less frequently.

What’s the worst that could happen, I thought?

So the decision to spread meals out was due to curiosity, poor planning, and an amiable attempt to meet M in middle to break on boxes on eat together.

I’ve decided, however, after being near to tears one evening when we couldn’t decide on pizza takeout, that I do much better when I’m snacking.

Hanger is a very real thing and if prompted, M would probably tell you it’s not something he’d like to experience again!

Yeah, snacking makes me my best self.

Which is why I’m excited to share with you one of my most favorite snack ideas today.

These SunButter Apple Nachos are a delicious way to elevate your snack time in less than 5 minutes.

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Tempeh Reuben Bowl with Hemp Heart Ranch

By Flora & Vino Leave a Comment

Vegan reuben in a bowl with romaine lettuce, cabbage, tempeh bacon, and sauerkraut, served with a creamy hemp heart ranch. Perfect for meal prep lunch!

This past week M and I mapped out our new daily walk around the neighborhood.

We used the blinking blue dot on Google maps to pinpoint our location and make connections between intersecting streets and trails.

28 minutes– the number we ended up with as we stood outside of our new place with the old doormat, reading “There’s No Place Like Home” in the bristles.

M has never seen The Wizard of Oz, so I’ve added it to the top of our To-Do list.

“I feel like it’ll be better to watch in the Fall,” I explained, dreaming of crunchy leaves and cooler winds and muted colors.

But for now, it’s still hot, and I’m living on bowls at the new place.

Today’s recipe isn’t complex, but it’s tasty, packed with plant-based protein, an oil-free dressing, and plenty of kraut.

This vegan reuben is served in a bowl with romaine lettuce, cabbage, tempeh bacon, and sauerkraut, served with a creamy hemp heart ranch.

Let’s make sandwiches into bowls with this Tempeh Reuben Bowl with Hemp Heart Ranch!

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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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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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Apple Maple Tempeh Marinade

By Flora & Vino Leave a Comment

Easy 30-minute tempeh marinade made with apple butter, yellow mustard, and pure maple syrup. Perfect to make for meal prep and serve with sides!

Hiiiiiii, I know I’ve been quiet lately, friends.

I’ve been shying away from the social spotlight.

Letting my stories go blank on Instagram; content without sharing serial snapshots from my daily life.

Relishing in the my own architected anonymity.

At first I was concerned.

What does it mean if I’m not constantly sharing?

Well, it means I’m making leaps and bounds behind the scenes.

Preparing for a cookbook launch, making my new house a home with M, and doing personal and professional work to undo old habits and mindsets and shift to new ones.

I feel a lot like a caterpillar at the moment, curled up in cocoon awaiting a miraculous metamorphosis.

You know what else undergoes a metamorphosis that is effortlessly natural?

Tempeh, in this new recipe I have to share with you today.

This Apple Maple Tempeh Marinade is ready in just 30 minutes for a quick and easy plant-based protein option that you can mix and match in meals!

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Search Results for: meal prep

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