Search Results for: meal prep

Leftover Holiday Collard Wraps with “Turkey” Jackfruit

Eat up your plant-based Thanksgiving leftovers in these Leftover Holiday Collard Wraps with “Turkey” Jackfruit. Enjoy anytime holiday food is in the fridge!

How was your Thanksgiving?

Mine was stupendous.

We ate, drank, and played more than one to many rounds of the games Things (which you need to buy and play immediately!)

The day after Thanksgiving means blasting the Christmas music for real, although I’ve low key been listening since mid-November.

It also means we’re left with…all the leftovers.

Are you in a tofurkey coma today?

If your body is like mine, after a day celebrating the eats, it might be begging you for some greens, please.

What if I told you we could use up the leftovers and get your greens together in a succinct meal that won’t dirty up tons of extra dishes?

These Leftover Holiday Collard Wraps combine are light and easy and combines all of your favorite post-feast flavors in one gloriously green bite.

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Roasted Pumpkin & Vegetable Soup

By Flora & Vino 11 Comments

Creamy sweet & savory pumpkin soup with coconut milk, roasted veggies, and a simple seasoning. Perfect for a chilly fall day!

Whenever I called my grandma, we always started out our conversation by asking each other about the weather.

Always.

It was a comfortable routine, the common ground we could both answer easily and confidently, politely paving the way to more in-depth topics.

Sometimes small talk can lead to big things, right?

So…how’s the weather where you are?

We almost had our first frost here this past week, so I’m cozying up to mugs brimming with warmth.

The mugs you see in this picture are what I drink my matcha out of every morning!

I discovered this week, however, that they’re also my favorite way to eat Roasted Pumpkin & Vegetable Soup.

This soup is super creamy, orange, and packed with unexpected veg and subtle sweetness!
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5-Minute Pumpkin Yogurt Bowl

By Flora & Vino 2 Comments

Whip up this easy pumpkin yogurt bowl in five minutes with less than five ingredients. Top with your favorites for a fun fall breakfast, snack, or dessert!

It wasn’t so much that it was cold but that it was windy.

Sooooo freakin’ windy.

Have you picked out a pumpkin yet?

We went to a U-Pick farm last weekend and took Harper along for the ride.

When we stepped off the wagon and onto the pumpkin patch, I was ready to pick the first pumpkin I saw, and yours, too, if you’d let me, just to get back on the wagon that led us back to the steady warmth of the car.

Usually we pick a pair of pumpkins for the front steps for symmetry and all, but given the (cold) circumstances, we grabbed a single handsome orange gourd and called it a day.

This 5-Minute Pumpkin Yogurt Bowl is a similarly good-looking orange situation that I think you’re going to want to dip into.

Ready in fewer minutes than it takes to freeze on a blustery ay at the pumpkin patch– I counted.

Grab some leftover pumpkin puree and let’s make breakfast!

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Butternut Squash Quinoa Risotto

By Flora & Vino 2 Comments

Easy creamy gluten-free and vegan risotto made with quinoa and roasted butternut squash! Perfect for a plant-based fall meal or side dish.

Yesterday Dan and I washed up a new set of silverware and I’ve been thoroughly enjoying eating off of them.

I ordered them last week after giving up the search for all of our tablespoons, which seemed to have sprouted legs Beauty & The Beast style and ran off to perform in the broadway musical.

Anyway, new silverware is good.

It’s similar to the feeling of getting new socks, or new bedsheets; the simple life upgrades that feel fresh and luxurious.

Basically, it feels like we’re fine dining somewhere out every time I pick up a fork.

By far my favorite thing to eat off them so far is this Roasted Butternut Squash Quinoa Risotto, which also extends that new new restaurant feel.

It’s equal parts easy weeknight meal or fancy dinner in but either way it’ll elevate your plate.

Grab a glass of Pinot and let’s warm up the oven!

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Maple Tahini Overnight Oats

By Flora & Vino 8 Comments

Overnight oats with a spoonful of tahini lightly sweetened with maple syrup. Prep several jars in advance for easy weekday breakfast on the go!

A friend of mine recently pointed out to me laughing over the cellphone that I tend to do things either all the way or not at all.

Yes, that’s about right.

As much as I strive for balance, my brain thrives on that black and white, 100% or 0% mentality.

This week, for instance, I was ALL IN with reinstating some structure into my mornings to make for smoother day-sailing.

This translated to getting up before the sun, sipping on a cinnamon almond matcha latte, and shuffling through a quick home workout before the world wakes up.

I flirt with being a morning person, but I think I’m finally ready to commit.

Spending that time for me myself and I makes me feel invincible all day long.

Like, throw all of the poorly lit photography days and major recipe fails at me, because I can TAKE IT.

And because I was 100% committed to making my mornings the sturdy foundation for a high-vibe day, I made breakfast for days.

I decided to prep for success with some super simple overnight oats.

Hi there, Maple Tahini Overnight Oats, my most special 5-ingredient friend and fuel.

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Zucchini Tahini Breakfast Cookies

By Flora & Vino 9 Comments

Oat-based breakfast cookies with zucchini and tahini. Gluten-free, oil-free, and sweetened with dates. Perfect for easy breakfast on the go.

Zucchini Tahini, Zucchini Tahini, Zucchini Tahini…say that ten times fast.

Did I ever tell you that I was an English minor in college?

Yep, I graduated with an Art History major and a double minor in English andArt & Visual Technology.

That’s why this whole blogging thing works for me– it’s the perfect harmony of words and images (and yums, duh).

Occasionally I like to dust off all of those learned literary devices and apply them lovingly to my creations.

I’m currently taking a break from plant-based alliteration to bring you…plant based rhymes.

And cookies for breakfast, obviously.

These Zucchini Tahini Breakfast cookies are even more fun to eat than they are to chant– coming from experience.

Grab a zucchini and your favorite jar of tahini and let’s make healthy cookies for breakfast!

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Veggie Burger Stuffed Peppers

By Flora & Vino 1 Comment

Veggie Burger Stuffed Peppers packed with black beans and your favorite veggie burger! Perfect for an easy flavorful plant-based weeknight meal.

I was starving to begin with, as one usually is when foodie tragedy strikes.

I remember pulling a single stuffed pepper out of the oven piping hot.

Anxious to eat but not anxious to burn my tastebuds off, I started quickly cutting into the pepper to allow it to cool.

In slicing into it, something went wrong, silverware fumble, and the pepper slid, seal- like, onto the floor, a hundred specks of salsa peppering the carpeted circumference around me.

I did what any fierce famished foodie would do– I sank to my knees and bawled my eyes out.

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Aren’t you glad that isn’t your dinner story?

Luckily, it isn’t the story of these particular peppers either.

I managed to eat them unscathed.

I used to make these Veggie Burger Stuffed Peppers all of the time a few summers back, and they always remind me of that ONE TIME.

That time when I lost it over spilled peppers.

I’m pretty sure I dried my tears and threw another one in the oven, because when you’ve got stuffed peppers on the brain, nothing else will really do, you know?

They’re quick, compact, and packed with tons of protein, veg, and spice!

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Quinoa Stuffed Eggplant

By Flora & Vino 8 Comments

Hearty veggie-centric dish featuring eggplant stuffed with vegetables and quinoa. Enjoy for a special occasion and pair with Cab Sauv!

On my recent trip to upstate New York I enjoyed a dinner dish packed with pillowy soft Japanese eggplant.

It was all I could do to eat the rest of my meal, because I was busy cherry-picking for eggplant.

I decided right then and there that I need more eggplant in my life!

This Quinoa Stuffed Eggplant is the perfect cozy dish to start thinking about cozy colder weather dining.

Pour a little cab sauv and let’s get stuffing!

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Stone Fruit Stuffed Sweet Potatoes with Maple Tahini

By Flora & Vino Leave a Comment

Stone Fruit Stuffed Sweet Potatoes with Maple Tahini for a hearty breakfast packed with seasonal fruit and a delicious maple tahini drizzle.

While breakfast is my favorite meal of the day, it’s also the one my taste buds voted most likely to be predictable.

Yours too?

I know, it’s hard.

You wake up and want the tried and true.

But here’s an idea– let’s talk about sweet potatoes, sweet peaches, and maple tahini.

Are you drooling yet?

Snap out of your breakfast rut with these Stone Fruit Stuffed Sweet Potatoes with Maple Tahini for easy plant-based fuel!

I went through a major sweet potato phase about two years ago where I was eating a sweet potato a day.

If I got to the end of the day sans sweet pot, you bet your bottom dollar I loaded one up for dessert.

I mean, they’re hard not to love, and act as the perfect base for any meal.

They’re oh so versatile, comforting, and filling.

You can go sweet or savory; simple or extravagant.

Lately, I’ve been craving them for breakfast loaded up with a hearty mix of fruit, nut or seed butter, and yogurt.

You’re going to love these Stone Fruit Stuffed Sweet Potatoes with Maple Tahini.

They’re sweet, satiating, and packed with all of my favorites.

Not to mention fiber, protein, healthy fats, and complex carbs.

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Strawberry Coconut Almond Butter Overnight Oats

By Flora & Vino Leave a Comment

Easy overnight oats with strawberries, shredded coconut, and a spoonful of almond butter. Prep several jars in advance for easy weekday breakfast on the go!

Do you partake in “self care Sunday”?

Self care is all the rage lately– putting yourself first, saying no to things that don’t serve you, choosing to do a face mask and drink kombucha when you *should* be folding laundry.

So I’m going to throw it out there for the taking– I think the best way to pamper yourself is with overnight oats!

Because, hear me out, what are overnight oats but a delicious gift from present to future self?

And my future self looooooves gift.

These Strawberry Coconut Almond Butter Overnight Oats come together with a handful of ingredients you can mix in advance for easy breakfasts on the go!

I did my self care Sunday pretty late last week, per usual.

It must have been close to 9 PM when I pulled down three mason jars and apathetically measured out oats, almond milk, chia seed, and shredded coconut.

Eying them under the artificial kitchen lights, I decided they needed something, so I tossed in a big spoonful of roasted almond butter.

Because nut butter makes everything better.

I placed them in the fridge, fell asleep, and forgot about them.

Monday morning, amidst the fast pace of a new week, I remembered said oats, covered them in diced strawberries and was so enamored with the flavor combination that I could have KISSED Sunday night me.

Thanks, Sunday night Lauren, you’re a real gem.

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Search Results for: meal prep

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