Search Results for: meal prep

Blueberry SunButter Breakfast Cookies

Blueberry SunButter Breakfast Cookies made with oatmeal, SunButter, and blueberries. Bake them in advance and grab for an easy breakfast!

Last week I was lucky to see the Glass Animals perform live in Richmond, VA.

It’s the longest distance I’ve ever travelled for live music!

The energy was palpable and we spent the entire show standing, dancing and singing to the beats that I knew, craved, and loved.

Attending the show meant *so* much to me, and even more so because I missed seeing them last year when they were in Maryland.

Last year, I forfeited the tickets last minute because we had just brought home Flora, who was cute enough to make me forget even my most admired artists.

I joke that the Glass Animals helped me survive 2020, but truly, their album “Dreamland” felt like a lifeboat amidst divorce, pandemic, and solo living.

It also helps that the singles played on the radio became the unofficial soundtrack to my budding relationship with M.

“Heat Waves” and “Your Love” were always on when I made the drive to Maryland to pick up M for a day date.

So I feel very satisfied and fulfilled that I was able to see them live after all these years.

Naturally, we packed up the pup and took her with us, and although she couldn’t actually attend the show, she waited up for us at the Air B&B like an angel.

Because this was a 24 hour kind of mid-week trip, I wanted to keep things super simple and easy with packing, and, particularly food.

That’s where these Blueberry SunButter Breakfast Cookies come in.

These Blueberry SunButter Breakfast Cookies are made with oatmeal, SunButter, and blueberries.

Bake them in advance and grab a few for an easy breakfast, no matter where you are!

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Viral Tiramisu Chia Pudding

By Flora & Vino 2 Comments

Viral Tiramisu Chia Pudding made with Organic Chia Seeds and espresso topped with cacao. Perfect to meal prep for breakfast or a snack!

This year, we got our hands on our first espresso maker.

We purchased it second hand so there was no pressing urgency to use it religiously.

While I have used it bagel (0!) times, M has already gotten our money’s worth and then some with all of the espresso he has experimented with.

The addition of the espresso maker inspired a kitchen reorg with the creation of “coffee corner”.

We now have a whole corner of our precious counter space dedicated to coffee related things, including but not limited to:

Our coffee grinder, bags of beans, the coffee scale, the new espresso maker, and all of it’s accoutrements.

With the new workspace, he’s tried pretty much every bean from our favorite local roaster to dial in the best ‘spresso.

So, naturally, he was delighted when I requested that he make me espresso shots for today’s recipe.

Tiramisu has been a long time favorite dessert of mine, but one that I’ve yet to make vegan.

So I’m excited to share my version of the Viral Tiramisu Chia Pudding.

This chia pudding incorporates all of the layers and flavors of tiramisu, without all of the hard work.

It’s Tiramisu in pudding form!

My version of the Viral Tiramisu Chia Pudding is made with Organic Chia Seeds and espresso topped with cacao.

It’s perfect to meal prep for an energizing breakfast or a snack!

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Vegan Chocolate Waffles

By Flora & Vino Leave a Comment

Vegan Chocolate Waffles made with oat flour, coconut milk, and raw cacao powder. Perfect to make for a nutritious breakfast!

Hi, hello, what’s new?

This week was crunch time at F&V as we prepare for a camping trip next week AND Flora’s spaying surgery.

I can feel the momentum of spring into summer, all culminating into the celebration of Memorial Day this weekend.

We’ve also had a *lot* of rain, making work and life a little more challenging in navigating shoots in natural daylight and muddy walks with the pup.

I read a quote recently when preparing for teaching yoga this weekend that spoke about finding the calm amidst the storm.

And by focusing on a single raindrops hitting the ground we can find a bit of calm in the chaos.

Life has felt a bit like one big storm lately, to me.

I find myself procrastinating tasks and challenges for when “life is easier”.

It dawned on me that I need to find a slice of tranquility while life’s marathon races around me.

Because if there’s one thing I know for sure, it’s that life won’t stop life-ing, so maybe I can challenge it with reframing what calm looks like.

Amidst the stressors, I still *love* me a warm sweet breakfast.

These Vegan Chocolate Waffles are made with oat flour, coconut milk, and raw cacao powder.

They’re perfect to make for a nutritious breakfast, no matter what season of life you’re in!

Trust me, the ingredient list is shorter than your “To Do”, list, friends!

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Swiss Chard Pasta

By Flora & Vino 1 Comment

Swiss Chard Pasta Sauce made with swiss chard, basil, cashews, and nutritional yeast on top of your favorite noodles.

This past weekend Flora spent her first night away from us since we brought her home nearly 9 months ago.

Because we were spending the evening at a concert in Virginia, we wanted to make sure that she was well taken care of in our absence.

While I’m not a new parent, I can imagine that the feeling I had is similar when venturing out without your babes.

I kept seeing my watch during the live music and thinking, I hope Flora is OK!

We didn’t know what to expect when we picked her up bright and early the following morning from doggie daycare.

But I *know* we didn’t expect her to want to go back inside with the providers instead of back in the car with us!

So we drove home convinced that she had the time of her life and with pictures as proof to suggest that she made some new pals.

I have a new pal too, and its name is Swiss Chard Pasta.

This Swiss Chard Pasta Sauce is made with swiss chard, basil, cashews, and nutritional yeast on top of your favorite noodles.

Think pesto, but not.

Think green goddess salad, but with noodles.

Think green!

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Easy Vegan Pasta Salad

By Flora & Vino 1 Comment

Easy Vegan Pasta Salad made with your favorite noodles and raw vegetables in a simple red wine vinaigrette. Perfect for summer meal prep!

This coming weekend is the second meeting of my 300 hr yoga teacher training, which also is technically my *first* weekend because I missed the first due to sickness.

I’ve found myself planning, replanning, and agonizing over the details of work, life, and yoga this week, wanting everything to be *just so* for a successful weekend.

I’m nitpicking at my clothing, my accessories, my gear; the small things that I bring that I feel are in my sphere of control.

The training is forcing me out of my routine, out of the state of Maryland, out of my comfort zone.

In a sense, it feels very much so out of my control.

But I try to keep reminding myself that there is no perfect yoga pants, morning routine, or notebook that will make this weekend EASY.

And it’s good to do HARD things frequently in life, right?

The one thing I know that I’ll need is a quick healthy lunch that doesn’t need reheating, assembly, or fussing.

And contrary to what I said about doing hard things, I like my food choices and recipes to be without a doubt easy!

This Easy Pasta Salad is made with your favorite noodles and raw vegetables in a simple red wine vinaigrette.

It’s perfect for summer meal prep, camping trips, weekends away, and anytime you’re craving something simple and fresh.

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Spring Buckwheat Tabbouleh

By Flora & Vino Leave a Comment

Spring Buckwheat Tabbouleh made with buckwheat groats, chickpeas, herbs, and fresh vegetables in an olive oil and lemon dressing.

This week we *finally* planted some seeds!

Spring has sprung here in Maryland, and we’ve been enjoying beautiful spring days in the seventies.

Living in a condominium, we do most of our planting on our back deck (a space I’m so grateful to have!).

This year, for the first time, we planted seeds in a large wooden planter box!

Last year, our zinnias and nasturtiums looked a bit cramped, so this year we afforded them a bit more space.

Right now, the planter box doesn’t look like much.

It’s just a huge box filled with damp soil that Flora loves to dip into when we open the door (she loves to eat dirt!).

But the anticipation, expectation, and excitement of growth is there, planted along with the tiny seeds.

I can’t wait to see nasturtiums, marigolds, zinnias, and herbs of all shapes and colors emerging from the soil!

For now, we wait.

Luckily, I have something for us to eat in the meantime.

This Spring Buckwheat Tabbouleh is made with buckwheat groats, chickpeas, herbs, fresh vegetables, and herbs in an olive oil and lemon dressing.

It’s the perfect hearty yet light meal for the spring season.

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Vegan Blueberry Muffins

By Flora & Vino Leave a Comment

Vegan Blueberry Muffins made with almond flour, oat flour, and frozen blueberries. Perfect for a nutritious breakfast or snack.

I have a working oven; I repeat, I have a working oven!!!

It’s been *over* two weeks since the oven lit up light a firecracker and died while I was baking a sheet pan meal at 450 degrees.

Since then, we’ve been waiting patiently for a new oven part to arrive and be installed.

In the meantime, I’ve been working on portable induction cooktop.

This is actually my first experience with induction cooking, friends.

While I loved how quickly the pans heated up for a stir-fry, I found it to be lacking when you need to boil a *lot* of water, like pasta.

We survived mostly on oatmeal, homemade fried rice, and air-fried sweet potatoes for the past few weeks.

Which isn’t the worst menu to live on, right?

That being said, I’m super grateful and excited to have a functioning oven again.

Sure, ovens are great for cooking and I rely on it frequently to roast veggies and chickpeas.

However, the one thing I couldn’t stop craving while we were oven-less was baking MUFFINS.

Homemade muffins warm from the oven, bursting with blueberries.

Naturally, today’s recipe is a celebration of that craving.

Friends, I give you, Vegan Blueberry Muffins.

These Vegan Blueberry Muffins are made with almond flour, oat flour, and frozen blueberries.

They’re perfect for a nutritious breakfast or snack!

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Smashed Edamame Toast

By Flora & Vino 2 Comments

Smashed Edamame Toast made with tahini, seasoning, and herbs spread on sourdough bread and topped with sauerkraut and hemp hearts.

Recently, we dropped off Flora at her first doggy daycare experience.

It was significant because:

This is the first time Flora has *ever* been away from us with other people, except for the vet visits when they take her back for bloodwork.
Flora is scared of other dogs! From an early age just a dog barking or slightly approaching was enough to elicit a full blown fear response.

As her doggie parents, we struggle between the dichotomy of wanting to both protect and socialize her.

A neighbor of ours recommended a local family-owned small business that does doggie daycare, so we booked an appointment.

I’m glad that socialization won out and that all three of us were brave enough to give it a chance.

At first, we received photos of Flora looking half terrified (but alive!) and then later pictures of Flora playing with a new best friend named Maisie.

We joked that here we were all worried for nothing, and Flora was making friends easier than M and me.

(Making friends in your 30’s is HARD, y’all!)

When we picked her up at the end of the day, she was ecstatic to see us.

Tail wagging, whining, jumping, colliding, uncontrollable on a leash happiness.

The daycare providers warned us that Flora would be exhausted after a day full of mental and physical stimulation with other pups, so we planned for her to pass out.

WRONG.

If Flora is consistent about anything, it’s being inconsistent with what how dogs *usually* behave.

She strutted inside and immediately initiated play with a rubber squeaky ball while M and I looked at each other with raised eyebrows.

You can’t keep a good dog dow-wow-wow-wow-own (anyone get the reference?).

I propose a toast, to trying new things, like this Smashed Edamame Toast.

It’s made with tahini, seasoning, and herbs spread on sourdough bread and topped with sauerkraut and hemp hearts.

The perfect spring toast packed with protein for a light lunch, breakfast, or snack!

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Cauliflower Cashew Alfredo

By Flora & Vino Leave a Comment

Cauliflower Cashew Alfredo made with fresh or frozen cauliflower, raw cashews, and Eden Foods Organic Unsweetened EdenSoy.

Hello, friends!

Since we last chatted I had a birthday spent with M and Flora doing my favorite things.

We completed a 3.7 mile hike at Seneca Creek State Park, which happens to be the longest hike Flora has ever completed with us!

She had the *best* tongue-hanging-out-of-the-side-of-her-mouth time, even though she was afraid of the geese around the pond trail loop.

When we got home, she passed in the entry way (her favorite sleeping spot) for most of the rest of the day.

That’s when we realized that in order to have a calm puppy, we *just* need to hike her for four miles every day.

Easy, right?

On my birthday evening, we ordered a new vegan + gluten free pizza place near us that might be the best I’ve had since going vegan.

So it was a great day!

After that, it feels like the month of April was put on fast forward.

It’s been a whirlwind of appointments, commitments, and chaotic spring energy.

Do you feel this too, in the springtime, where everything seems to start at once and your energetically pulled in 100 directions?

A lot of my time and energy has also gone into trying to learn to use a new cooktop for work and reschedule all oven recipes for a later date.

The oven-less saga continues, however, we did receive an induction cooktop in the meantime so I can continue creating recipes while we wait for new oven parts.

Luckily, it’s spring time, and most of us are craving fresh and lighter recipes for incoming warmer weather.

However, we’re back down to the 30’s overnight here in Maryland this week, so I’m still craving warm dinners for the chilly spring eves.

I’m waiting to plant my seeds outside, but I’m not waiting to make this pasta.

This Cauliflower Cashew Alfredo is easy to make on the stovetop with a homemade alfredo sauce and spring vegetables.

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Mushroom & Asparagus Risotto

By Flora & Vino Leave a Comment

Mushroom & Asparagus Risotto made with miso paste, shiitake mushrooms, and arborio rice. Perfect for a spring meal with umami flavor!

It took me 36 years to try making my own risotto.

Almost 37, considering that next week is my birthday.

I saw a recipe on social media for a risotto with spring vegetables, and the possible pairing infiltrated my subconscious and refused to retreat.

So, I made risotto.

My first surprise was that you need a special kind of rice for risotto, and not just the leftover rice in my pantry.

I bought some arborio rice and read the instructions and prepped my space.

The second surprise came in how much liquid you need to use…almost 5 cups per one cup of rice!

(I didn’t follow this on my first recipe test and that’s why the recipe came out my fried than anything else. M shrugged and loyally ate it so I didn’t have to.)

The third and final surprise was how much you need to stir risotto.

I believe the word on the instructions was “constantly”.

Or maybe it was “consistently”.

But either c-word requires a level of attention that I’ve never devoted to rice in my life.

I watched my dream of hiding upstairs to read and sip kombucha while the rice cooked disappear a little more every time I swirled the spatula over the steam.

But the smell of the rice cooking encouraged me to forgive it for being so maintenance.

It smells HEAVENLY.

“Look, it looks like risotto!” I shouted at M when he entered the kitchen to see what smelled so good.

After stirring in the mushroom and asparagus, I was 10/10 excited to try this recipe.

After the first bite, I forgot how much effort risotto takes to make and vowed to have this Mushroom & Asparagus Risotto every day!

Put aside your risotto-fears and make this creamy Mushroom & Asparagus risotto made with spring veggies and arborio rice!

It’s bound to be your new favorite “splurge” meal this spring.

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