Search Results for: meal prep

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 you think about it, it’s actually pretty hard to describe what a sweet potato, for example, tastes like if you were describing it to someone who’d never had one before (poor soul!).

How would you describe it? Sweet? Fluffy?

Every word feels a bit inadequate to encompass all that is…a sweet potato.

So you’re just going to have to trust me when I tell you that these Sweet Potato Boats with Sweet Potato Cream are out of this world good eating.

How’s that for a descriptor?

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Double Baked Stuffed Spaghetti Squash

By Flora & Vino Leave a Comment

Easy stuffed spaghetti squash loaded with chickpeas, marinara, and fun Greek veggies. Perfect for meal prep and easy weeknight lunches and dinners.

Home ownership, while being comforting and fulfilling, is also a whole lot of maintenance.

I never thought I’d miss that friendly repair man who came to fix everything in our old apartment whenever I wanted for FREE.

Last week our microwave filter needed to be replaced.

If you’re thinking, “Hold up…microwaves have a filter?”, you’re not alone.

That’s what I said, too!

To be honest, I’ve never really been my microwave’s biggest fan (it never reheats stuff the second time around to taste quite as good, does it?), but I’d come to rely on it for warm food after a long day.

So I decided to create an easy meal that reheats quickly and deliciously in the oven, instead.

Enter these Double Baked Stuffed Spaghetti Squash!

The perfect plant-based meal to make in advance for hearty food that will steal your heart in just 15 minutes.

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Peanut Butter Banana Bread Swirl Muffins

By Flora & Vino 14 Comments

1-bowl peanut butter banana bread swirl muffins! Oil-free, gluten-free, and naturally sweetened with bananas and coconut sugar. Perfect for meal prep!

I feel like I’ve been ever so slowly and painfully moving through quicksand all week.

Struggling through a metaphorical mess without a whole lot to show for it.

In other words, it’s been a week.

But then there’s that archetypical voice in my head, the one in the action movie that warns, “Stop moving! It’ll only make you sink faster!”

Doh. Well, guys, I’m a goner.

But wait!

These Peanut Butter Banana Bread Swirl Muffins are proof that I did in fact, accomplish something.

I made muffins, yo.

Last week I shared with you a cookie recipe that started out as a muffin and now I’m sharing a muffin recipe that started out as a bread.

Isn’t it funny the way that recipe ideas grow and evolve?

Flora & Vino isn’t exactly hurting for lack of muffin recipes, so I originally intended for these muffins to be bread!

But there’s something so perfectly concise and oh so approachable about a muffin, isn’t there?

You guys obviously thought so, too, because when I asked you if you preferred this combination as muffins or bread, muffins WON.

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Blueberry Banana Breakfast Cookies

By Flora & Vino 14 Comments

Hearty breakfast cookies made with oats, almond butter, and blueberries. Sugar-free and naturally sweetened with banana and applesauce.

Happy Easter!

I hope you’re celebrating with a big basket of your favorites.

Spring has always felt like one big celebration to me, mostly because my sister and I have week apart Aries birthdays, with Easter falling somewhere in between birthday bashes.

Can I tell you guys a secret?

Tomorrow is, in fact, my birthday, and it’s a big one.

Yup, the big 3-0.

I know, I know, its no big deal in the macrocosm of time, but for me in my daily grind, it feels epic.

If age is just a number, then breakfast is just another meal, and for my first meal of the new decade, I want cookies.

These hearty Blueberry Banana Breakfast Cookies are the perfect way to start your day!

They’re 5- ingredients, oil-free, gluten-free, sugar-free, and popping with blueberry banana flavor.

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

By Flora & Vino 1 Comment

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 have leaves!”

All those formerly fuzzy shapes did indeed have borders, and I couldn’t believe how much I’d been missing.

This time of year always makes me feel like I’m putting on my OshKosh glasses again and ogling at the trees.

Watching everything dead routinely come alive again is a bit magical, no?

It’s Sunday and I want to propose a toast.

To spring, to new beginnings, and to big spreads of roasted seasonal veg with a little bubbly to wash it all down.

This Roasted Beet Salad with Lentils, Carrot Ribbons, & Citrus Tahini + Prosecco is the perfect plant-based wine pairing for your Easter table or anytime Spring dining!

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Rainbow Roasted Carrots

By Flora & Vino Leave a Comment

Easy rainbow roasted carrots with toasted quinoa, fresh mint, lemon, and tahini drizzle. Perfect for a dinner party or holiday main dish!

Rainbow Roasted Carrots served on plates over quinoa with fresh lemon, shredded mint, toasted pine nuts, and drizzle of tahini

Spring has sprung!

Well, sort of.

We had a “fakeout” snow storm yesterday and now it’s 60 degrees and sunny.

Yeah, take that, winter.

I don’t know about you, but I’m giddy thinking about bright pastels and light spring dishes and jacket-less adventures.

These Rainbow Roasted Carrots with Toasted Quinoa, Mint, & Tahini makes all of that feel possible in one easy light dish!

It’s fresh, bright, nutritious, and comes together in under an hour for a hearty veg-centric entree or side.

I can’t get seem to reach my carrot quota lately.

When we were in California recently, I bought a big bag of them that I dipped in creamy peanut butter and hummus alike; the crunch seemingly deafening in our little hotel room.

If you’re conscious of the crunch too, these roasted rainbow beauties will help keep your carrot consumption on the DL.

In this recipe, we roast them until they’re fork tender, supple, and sweet.

Roasting the carrots brings their natural sweetness to the forefront for a slightly sweet smokey treat!

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Oil-Free Chunky Tahini Granola

By Flora & Vino 25 Comments

Easy oil-free chunky granola with tahini and an optional chocolate twist. Perfect for breakfast, snack, dessert, and eating by the handful.

Happy first official day of spring, friends!

I’m writing this post curled up on the couch with Harper, watching white snowflakes descend on us from outside the window.

Spring, indeed.

I was sort of kicking myself for not having something “brighter” to share with you today, but then everything happens for a reason, yes?

The reason being this Oil-Free Chunky Tahini Granola that you can make not one way, but two!

If I had a Nor’easter survival guide, you can bet this extra chunky granola would be in there.

It’s perfectly sweet and crunchy and comes together in 30 mins with simple ingredients from your cabinet!

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Coconut Carrot Cake Overnight Oats

By Flora & Vino 12 Comments

Coconut carrot cake overnight oats with carrots, raisins, and a coconut twist. Gluten-free, naturally sweet, and perfect for meal prep.

Hey, you.

Can I interest you in a little cake for the week?

It’s been an adjustment coming back from Cali and getting back to my routine.

Between the time-zone change, and the whole “spring” forward thing without any signs of spring…

Easy breakfasts are a must as I play catch-up with the present moment!

It’s Sunday now, and I think I can handle taking out my trusted mason jars to do a little meal prep.

Yeah, you can too, friend.

Let’s mix up these nutritious Coconut Carrot Cake Overnight Oats in advance for easy breakfasts for the week!

They’re a piece of cake!

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Super Green Fat Balls

By Flora & Vino 6 Comments

5-ingredient balls packed with greens and healthy fats. Kale, coconut butter, and avocado with protein powder and unrefined coconut sugar.

I’m finally home from California, and, as what tends to happen after I’m out of town, I came home craving all of the greens.

It might not be the kind of greens you were thinking, though.

Were you thinking a kale salad with a green smoothie on the side?

I’ll save that for later.

These Super Green Fat Balls are packed with leafy greens, my favorite healthy fats and protein!

They’re perfect to meal prep for a satisfying snack, dessert, or anytime treat for Saint Patrick’s Day Weekend.

If anyone tries to pinch you, just throw a fat ball at them.

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Spicy Sesame Tempeh & Broccoli Stir Fry

By Flora & Vino 5 Comments

Spicy Sesame Tempeh & Broccoli Stir Fry with mushrooms served over quinoa. Perfect for meal prep and easy weeknight dinners.

Happy Sunday, friends!

I’m writing to you from the road today.

I just finished up at Expo West and Dan and I are on the road to Napa (Napa!!!) for the next few days to take a mini vacation before heading back to Virginia.

Being away from home for a week is kind of a big deal to me.

I crave an idealistically long, spontaneous, unrehearsed getaway…but I’m also craving a protein-packed bowl.

In my kitchen.

You know???

I’ve come to accept that I’m a homebody, while realizing the value in continually making the decision to do things outside of my comfort zone.

Like traveling across the country and refraining from packing the kitchen sink.

I always enter our condo post-vacation filled with the most acute appreciation for my kitchen and everything it.

The minute I got home, as soon as I dawn my favorite pajama pants, I’m making this Spicy Sesame Tempeh & Broccoli Stir Fry.

It comes together in 10 minutes with simple ingredients for an easy plant-based power bowl that’s perfect for weeknight meals and meal prep!

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Search Results for: meal prep

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