Search Results for: meal prep

Soba Noodle Stir-Fry with White Wine Garlic Sauce

Soba noodle stir-fry with white wine, garlic, lemon, and fresh vegetables. Ready in under 30 minutes for an elevated meal paired with a glass of Sauvignon Blanc!

Are you an April Fools jokester?

I played the *best* April Fool’s joke on M this year and I’m pretty proud of myself.

I filled an empty jar of his favorite cashew butter with tahini and waited for him to drizzle it all over his usual breakfast bowl.

He did, of course, and called me on April Fool’s Day to ask why the cashew butter tasted so bitter and roasted.

To which I replied, “Well, that’s probably because it’s actually an entire jar tahini…”

He was slightly speechless, friends.

To his credit, he continued to eat the entire breakfast bowl, anyway, tahini drizzle and all.

Jokes aside, I have a new pasta recipe for you that’s fresh, fun, and elevated.

This Soba Noodle Stir-Fry with White Wine Garlic Sauce is ready in under 30 minutes.

It’s begging to be paired with a glass of Sauvignon Blanc!

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Sweet Potato & Avocado Rolls with Sriracha Tahini

By Flora & Vino 2 Comments

Sweet Potato & Avocado Rolls wrapped in toasted sushi nori sheets with a spicy sriracha tahini sauce. Perfect for a date night meal!

On Friday nights, M and I have an unofficially official “date night” where we make a nice dinner and watch a movie.

It’s kind of a big deal for me because M isn’t a movie guy, so it’s the *one* night a week I can coax him to commit to a full film.

Usually for dinner we make something outside of our normal weeknight menu.

Something a little, fancier, a little elevated, something we wouldn’t normally make mid-week.

The best part is that we typically make the recipe together, which is always fun.

Sashay back and forth across the kitchen linoleum bumping into each other with condiments and fighting over the sink.

It’s the best kind of chaos.

A few weeks back, we made homemade sushi.

It was special because it was M’s first ever homemade sushi, so I had to walk him through the process.

We made Sweet Potato & Avocado Rolls with Sriracha Tahini, and I’ll walk you through the process, too, if you want!

Shall we?

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Heart-Beet Soup

By Flora & Vino 2 Comments

Beet soup with cauliflower and a swirl of creamy almond milk yogurt. Serve this soup as a gorgeous side dish to your table!

Hi, Valentines.

How has your week been so far?

I’m popping in with a BEE-YOU-TEE-FULL recipe for you today.

I made this beet soup last week and asked on Instagram how many of you were brave enough to try it.

The responses were definitely varied, but majority rules; 75% of you said you’d totally give it a go!

To be honest I probably would have shared it on the blog either way, because this easy beet soup is as delicious as it is visually stunning.

It’s also perfect as an elevated date night dinner idea for Valentines Day or a nutritious Super Bowl side.

This Heart-Beet Soup is basically the closest thing to a love potion that a food blog could provide.

Grab a bunch of beets, your stock pot, and prepare to fall in love with this soup and even more so with the person that made it-

…that’s YOU, boo.

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Banana Walnut Chocolate Chip Protein Muffins

By Flora & Vino Leave a Comment

Protein-packed vegan muffins made with banana, walnuts, dark chocolate, and plant-based protein. Perfect for breakfast, snack, and dessert!

Hi, friends, and happy 2022.

How is your new year treating you?

It’s been a while since I last posted, and I missed you!

I had the unique opportunity to travel to Germany over the holiday and new year to meet M’s family and friends.

Those four weeks abroad were the longest I’ve ever taken away from a job, from my business, or, from, well, anything!

Germany was beautiful and historic and welcoming and I loved getting to know M’s favorites and identifying my own in Europe for the first time.

After a month it felt like home; a cozy slice of the earth that was hard to leave.

I’m forever grateful for the special people and beautiful places I connected with there.

I teared up in the airplane on the way back, wondering how many more people and places could also become home if given the chance.

But for now, I’m back home, which for me is in my condo in Maryland.

I’m finally fully recovered from jet lag (which is *no* joke, by the way!), and craving all of the plants.

These Banana Walnut Chocolate Chip Protein Muffins were my first post-vacation creation!

They’re vegan, gluten-free, and refined-sugar-free without any added oils and a boost of plant-based protein.

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Millet Breakfast Porridge

By Flora & Vino Leave a Comment

Millet porridge cooked in coconut milk with cinnamon and maple syrup. Ready in 30 minutes on the stovetop for a cozy breakfast alternative to oatmeal!

Have you started your Christmas shopping yet?

I have a fast growing pile on the outskirts of the living room, stacked with half-open Amazon boxes, chocolate bars, and un-framed photos.

The unmade gifts of Christmas 2021 future.

I have to be careful to keep the ones for M covered with a random sweater or photo frame.

But the best hiding place for gifts is in plain sight, right?

I did most of my holiday shopping early this year to prepare for some time off around the holidays.

Which means I can totally wait until the last minute to wrap it.

But I refuse to wait until it’s freezing to make warm bowls for breakfast.

Lately, I stumble out of bed, dress in warm layers, then make a bowl of something warm to eat with my coffee.

This Millet Breakfast Porridge is ready in 30 minutes on the stovetop for a cozy alternative to oatmeal.

Load it up with your favorite toppings and save any leftovers for an easy breakfast tomorrow!

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Pecan Pie Bars

By Flora & Vino 1 Comment

Vegan and gluten-free pecan pie bars with an almond flour crust, naturally sweetened with dates and packed with pecans. The perfect vegan pie alternative!

For Thanksgiving last week, we had *three* kinds of pies.

Pumpkin, apple, and pecan.

I had the corner on Pecan, because I decided Thanksgiving was the perfect day to test Pecan Pie Bars on my family!

(I usually try to recipe test on days I see a lot of people to get rid of leftovers in exchange for honest reviews.)

The feedback was a resounding thumbs up!

Don’t worry, I perfected the recipe since then so you don’t have to test on yours.

These Pecan Pie Bars are made with just seven ingredients in under an hour for a sweet, nutty treat.

It’s kind of a pie, and kind of a bar, built in three layers of deliciousness.

They start with an almond flour crust, followed by a date-nut based filling, and finally, topped with crunchy whole pecans.

They’re totally vegan, gluten-free, and naturally sweetened with only dates!

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Kale Quinoa Mushroom Risotto

By Flora & Vino Leave a Comment

Gluten-free and vegan risotto with quinoa, kale, dried maitake mushrooms, and nutritional yeast. Perfect for a cozy plant-based meal or side.

I’ve been getting back into running, lately.

I settled into a running routine at my new place that I love.

I’m usually a there and back kind of a runner, pushing myself to a predetermined halfway point that makes the way back feel both easier and inevitable.

You’ve got to get home somehow; why not do it quickly and fiercely?

Last weekend I hit 8 miles, which I haven’t accomplished since my solo half-marathon last winter.

There’s something about watching the mileage on my Apple Watch go up in tiny increments that makes me feel unstoppable.

Feet forced forward, arms pumping, lungs bursting, I feel acutely alive.

And when I get back from a run, you can guarantee that I’ll be hungry all day long.

Lately, I’m all about warm cozy meals that warm you from the inside out, whether it’s back from a cold run or a cozy day on the couch..

Like this new risotto recipe I’m sharing with you today that’s perfect for fall and winter dinners.

This Kale Quinoa Mushroom Risotto is made on the stovetop with cooked quinoa, dried mushrooms, and leafy greens.

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Kale & Sweet Potato Hash

By Flora & Vino Leave a Comment

Stovetop hash made with sweet potatoes, onion, peppers, and two kinds of kale. Serve as a savory breakfast or side for brunch!

I feel intensely focused lately.

Kind of like 2021 is a half marathon and I’m on mile 11 and the finish line to the 13.2 mark is almost within eyesight.

Yeah, things are serious here at F&V as I dash to finish deadlines, designs, and dreams for 2021.

Do you feel that way at the end of the year, too?

We’ll get there, guys, we just need to keep swimming, just keep jogging, just keep making small movements towards big destinations.

And the best fuel for any race is a big breakfast.

It’s not very often that I get out the pans and make a savory breakfast, but every time I do I wonder why I don’t do it more often.

This Kale & Sweet Potato Hash is a delicious way to do savory before noon.

This versatile stovetop hash is made with sweet potato, onion, peppers, and two kinds of kale with my favorite toppings and garnishes.

Let’s prepare a big nourishing breakfast to get us through the end of the year sprint!

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Harissa Roasted Cauliflower (True Foods Kitchen Remake)

By Flora & Vino Leave a Comment

Harissa roasted cauliflower baked and coated in a tahini sauce and topped with fresh herbs, cranberries, and hazelnuts. Enjoy as an appetizer or side!

If you’ve been following me for a while it’s no surprise that I’m obsessed with the Charred Cauliflower from True Foods Kitchen.

It’s the perfect mix of flavors.

Tender roasted cauliflower smothered in cool-y hot harissa tahini and topped with dried fruit, chopped nuts, and bright herbs.

Mmm.

I finally decided to make my own variation, so I’m not ordering takeout *every* time the cauli cravings hit.

Guys, I’m not sure how it’s possible, but I might live my remake even more than the original.

Maybe because it came from my own fridge but also because you can control the sauce and the toppings.

I love it so much that I volunteered to make this dish for my family’s Thanksgiving day spread.

It’s that good.

My variation includes buttery hazelnuts and tart cranberries on top.

This Harissa Roasted Cauliflower is my new favorite appetizer slash side for *every* occasion.

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Chocolate Caramel SunButter Cups

By Flora & Vino Leave a Comment

Easy 4-ingredient dark chocolate cups stuffed with a SunButter and date-based caramel center. Make them for a quick dessert to enjoy and share!

Are you still working your way through Halloween candy?

When I was a kid I used to have a gallon ziplock bag of my Halloween candy stashed on top of the freezer for *months*.

Even as a child I was comically self-restrained and preferred to dose out sugary gratification in tiny bite-sized doses.

I think I doled myself out a single candy bar a day to make the pre-packaged sweet stuff last longer.

This way I could make the treasure last until Christmas, right?

Wrong.

Well, sort of.

Because I’ve got something better.

I need you to stash the store-bought stuff and make these Chocolate Caramel SunButter Cups.

These easy dark chocolate cups are made with just 4-ingredients and stuffed with a SunButter and date-based caramel.

They’re vegan, gluten-free, and refined-sugar-free, making them suitable for everyone to sink their teeth into this holiday season.

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Search Results for: meal prep

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