Search Results for: meal prep

Salad Crunch Wrap

Salad crunch wrap for easy lunch in 5 minutes with lots of crunch. This grain-free wrap is packed with hummus, avocado, salad toppings, and tortilla chips!

I’m writing to you from the dog days of summer.

Lately my pace has felt long and languid, somewhere between that of a tortoise and a 20-minute mile.

Whichever is slower.

I’ve been forgetting to set my alarm, working and eating intuitively, and listening to what my body and soul needs.

At first it felt really jarring to be “off my routine”.

Routine; the rhythm of life I cling to so I feel an inkling of control over my days, my time, my future.

But sometimes the only way to move forward is to loosen the grip, just a little, for just a bit.

I know I can’t and won’t always have the luxury of waking up whenever, doing whatever, so I’m enjoying this slice of life while it’s here.

And lately when it’s lunchtime and I check in, like, really check in with my gut, my literal gut talks back.

And it asks for this Salad Crunch Wrap.

It’s really easy to make in under 5 minutes from start to finish at home in your kitchen.

This grain-free wrap is packed with hummus, avocado, salad toppings, and tortilla chips!

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Veggie Loaded Twice Baked Potato

By Flora & Vino 1 Comment

Veggie Loaded Twice Baked Potato with Cal-Organic Farms vegetables and yogurt dill sauce. Load these russet potatoes for weeknight dinner!

Last week I signed up for a half marathon in September!

If you’ve been following me for a while, you know that I ran a full marathon last October.

I haven’t run much since then, so I wanted to sign up for a longer race to get motivated.

And what better way than the Virginia Wine Country Half Marathon?!

I honestly don’t think I’ll ever run a full marathon again; I really think that was a one and done life goal.

But there’s something about the training and fulfillment of a tangible goal that makes me feel like anything is possible.

Like even Twice Baked Potatoes stuffed with more roasted vegetables and smothered in yogurt dill sauce.

They’re the best celebration of summer produce stuffed into one fluffy versatile tater.

Load these russet potatoes up for a satiating and satisfying dinner to share!

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Viral Chocolate Blueberry Yogurt Bites

By Flora & Vino 1 Comment

Viral Chocolate Blueberry Yogurt Bites covered in dark chocolate and sprinkled with homestyle granola. Perfect for a summer snack or dessert!

Let me tell you a story that will have you believing in the undeniable power of manifestation.

This past weekend I went hiking at Lamb’s Knoll on the Appalachian Trail with M and a friend.

The way down always feels longer, because you’ve already taken pictures of the view, eaten your PB&J, and rested at the summit.

So, to keep morale up, we joked that at the bottom there would be burgers waiting on us.

We emerged from the wooded trail into a meadow with a picnic shelter area, where we saw people…and food.

While we walked by, sweating and heavy-footed, a nice man stopped us and asked if we were hungry.

“Can I put a burger on the grill for you?” he asked, and we looked at each other in amazement.

And friends…he even had veggie burgers. The burger manifestation is real!

Apparently the local church treats hikers to a meal just twice a year at this exact hiking location.

And we just happened to come on the right day and the right time!

The only thing that could have made it better would be if they had had these Viral Chocolate Blueberry Yogurt Bites at the bottom.

Here’s my take on the Viral Chocolate Blueberry Yogurt Bites covered in dark chocolate and sprinkled with homestyle granola.

Save this recipe for a fun frozen summer snack or dessert!

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Vegan Egg Roll Bowl

By Flora & Vino Leave a Comment

Vegan egg roll in a bowl! It’s a plant-based egg roll inside out. Cabbage and carrots stir-fried in sesame oil with crispy sesame tempeh.

When I was growing up we regularly ordered takeout from a Chinese restaurant down the street.

They knew my dad and me by name when we walked into to pick up the bag loaded with Chinese takeout boxes, sweet & sour sauce, and fortune cookies.

We usually ordered classic egg rolls as a starter with our meal.

The egg rolls were, amazing, friends, with a fried golden exterior and insides teeming with cabbage and carrots.

Things I’ve been thinking about lately: What happens when you make your egg rolls vegan and de-construct them in a bowl?

Well, let’s see.

This vegan egg roll in a bowl is a plant-based egg roll inside out.

It’s made with shredded cabbage and carrots stir-fried in black sesame oil with crispy sesame tempeh.

You’ll love this Vegan Egg Roll Bowl as a spin-off of classic egg rolls in bowl format.

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Lemon Almond Flour Thumbprint Cookies

By Flora & Vino Leave a Comment

Lemon almond flour thumbprint cookies made vegan and grain-free with cashew butter and lots of lemon. Perfectly sweet, bright, and fluffy.

Are you ready to SPRING forward this weekend?

I’m excited for the extra evening daylight but can already anticipate the sleepiness.

Luckily, I’ve got some delicious cookies to counteract the loss of that extra hour of sleep.

These Lemon Almond Flour Thumbprint Cookies are the cookies that you need this spring.

They’re perfectly sweet, bright, and fluffy and made vegan and grain-free with almond flour, cashew butter, and lots of lemon.

You’re going to love the combination of lemon cookies paired with a berry jammy center.

I can guarantee you they’ll put a *spring* in your step!

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Roasted Red Pepper Pasta

By Flora & Vino Leave a Comment

Roasted Red Pepper Pasta made with legume pasta in a creamy roasted red pepper sauce served with broccoli. Perfect to use a jar of roasted red peppers!

If this year is the year of buckling down and getting s***, last year was the year on the road.

We flew to Germany twice, spent a day in New York City, visited family in North Carolina and Virginia, drove to Kentucky and Indiana, and flew to Chicago.

That’s a lot of traveling for someone who whole-heartedly identifies as someone who “doesn’t travel well”.

With traveling there is this horrible juxtaposition of excitement and unknown.

And the great unknown is a scary place for planners like me.

Although it takes a lot more time, I always take the time to plan ahead when traveling, if possible.

When we drove to Kentucky and Indiana, for example, we had the unique opportunity to have constant access to a fridge, so I packed a cooler full of meal-prepped food.

This Roasted Red Pepper Pasta was one of the meals that I packed for the week.

Right before the trip, we had a lonely jar of roasted red bell pepper, so I used it as the base to this creamy red pepper sauce over pasta with cooked frozen veggies.

I was so grateful for to have it, because it took the pressure off family to serve me something vegan, and eased my vegan dilemma of being plant-less and protein-less!

Ever since then, this Roasted Red Pepper Pasta has been on rotation in our house.

It’s made with legume pasta in a creamy roasted red pepper sauce served with vegetables.

And it happens to be the perfect way to use up a leftover jar of roasted red peppers!

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Spinach Artichoke Cashew Dip

By Flora & Vino 2 Comments

Spinach Artichoke Dip made creamy with cashews and “cheesy” with nutritional yeast. Perfect to serve as an appetizer with chips, bread, or veggies.

Happy February, everyone!

This year is already flying by.

It feels like a good time to fiercely focus, doesn’t it?

It seems like all of the people that I love are on a personal journey this year.

Buying houses, starting families, hitting work milestones…

The big stuff that makes you smile at far you’ve come since the Facebook Time Hops that pops up when you log in.

I’m focusing on the big stuff, too, this year, but trying to enjoy the small stuff along the way.

For example, the groundhog saw his shadow this Groundhog’s Day, so, if we trust Punxsutawney Phil, we have a cold 6 weeks ahead of us.

And he wasn’t lying, because we have a cold front coming in here this weekend with temperatures down to the teens!

So, let’s cozy up to this Spinach Artichoke Cashew Dip.

This delicious dip is made creamy with cashews and “cheesy” with nutritional yeast.

It’s perfect to serve as an appetizer with chips, crackers, bread, or veggies for the Super Bowl or winter entertaining!

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Breakfast Stuffed Sweet Potato

By Flora & Vino Leave a Comment

Breakfast Stuffed Sweet Potato for a satisfying grain-free breakfast packed with fresh berries, No-Sugar-Added SunButter, and your favorite toppings.

I go in and out of food phases, and right now I’m feeling really good being mostly grain-free.

Grains are a super common breakfast food, so I made these Breakfast Stuffed Sweet Potatoes to try something new.

It’s a delicious twist on oatmeal, yogurt, or…*insert your usual go-to breakfast here*.

If you’ve never had a Sweet Potato for breakfast, listen up!

This satisfying grain-free breakfast is packed with fresh berries, No-Sugar-Added SunButter, and your favorite toppings.

It’s got all of the complex carbs, healthy fats, and protein you need to take on your day!

Not to mention the bragging rights that you consumed an entire vegetable before your 9 AM meeting.

Grab your favorite sweet potatoes and let me show you how to turn them into this easy and concise plant-based breakfast alternative.

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Cookie Dough Protein Truffles

By Flora & Vino Leave a Comment

Easy Cookie Dough Protein Truffles made with Evo Hemp Cookie Dough Hemp Protein Bars and dark chocolate for a sweet bite packed with protein.

This weekend I cut my hair for the first time in….a while.

And I don’t mean a trim, I mean a *real* haircut.

The kind where your hair stylist chops off inches and holds it up in the mirror for you to gasp in excited horror.

I had been committed to growing out my hair since I had my pixie cut back in 2013.

Sure, I had a few slip ups where I went short instead of long, but for the most part, I’ve been on the “grow out” train for about 10 years.

So it felt so liberating to walk in and show my girl pictures of lobs (long bobs) with a deep side part and say, “Let’s do this!”

The change feels so fresh and fun and I can’t stop reaching for the excess hair like a phantom limb where I used to be able to pull it back into a long pony.

I have a fun new recipe for you to try today.

It’s a bit snacky, a bit dessert-y, and a lot delicious.

It’s a Cookie Dough Protein Truffles, made with my favorite Evo Hemp Cookie Dough Hemp Protein Bars and dark chocolate for a sweet bite packed with protein.

You’re going to love them for a quick pick me up that’s packed with protein and energy and gift-wrapped in chocolate!

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Green Grape Protein Shake

By Flora & Vino Leave a Comment

Green Grape Protein Shake made with banana, frozen grapes, frozen spinach, and creamy avocado. The perfect way to fuel on busy mornings!

Every new year calls for a new green shake, right?

I’m not a big believer in the “detox” mentality that diet culture pushes on us this time of year.

Instead of focusing on how much we can take out of our diet, what if we focused on how much we can add in?

On New Years Day, I woke up tired, happy, and hopeful after a late night spent with friends.

And then I blended up this green grape shake and slurped it down before heading to a yoga intention setting workshop.

This Green Grape Protein Shake is a a fresh take on your favorite green shake.

You’re going to love the combination of banana, frozen grapes, frozen spinach, and creamy avocado for the perfect pairing of nourishing foods.

I hope this Green Grape Protein Shake will show you new ways to incorporate greens, fruit, and protein into your 2023 lifestyle!

It’s going to be a good year, friends.

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Search Results for: meal prep

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