Flora & Vino -

SunButter Stuffed French Toast

SunButter Stuffed French Toast made with creamy SunButter and your favorite jam. Top with fresh berries and maple syrup!

Lately, it feels like yoga keeps finding its way back to me in new forms.

I’m now teaching three yoga classes every week, and every time I share my sequence and intention with students I feel full.

I’m also about to lead a workshop in June that combines two of my favorite things…food and asana!

Together we’ll move on the mat and then make a simple seasonal recipe together afterward.

I also recently started strength training with a personal trainer and have been discovering a different kind of empowerment through lifting heavy things.

The first time I squatted 70 pounds I felt unbelievably strong and capable in a way that surprised me.

I just lifted…THAT?!

I think all of this has me craving community and growth lately, which is why it’s feeling bittersweet to near the end of my 300 hr yoga teacher training program.

Even so, I know this isn’t really an ending, it’s just another invitation to keep learning, studying, and finding myself in the right rooms with the right people.

Meanwhile, summer seems to have arrived overnight here in Maryland, and after temperatures nearly hit 100 degrees this week, I’m not sure I’m fully ready for it!

So for now, I’m leaning into slow mornings, cozy brunch, and recipes like this SunButter Stuffed French Toast.

This SunButter Stuffed French is made with creamy SunButter and topped with a bright summer berries for the ultimate spring brunch moment.

…

SunButter Berry Spring Parfait

A creamy, crunchy, berry-packed parfait layered with SunButter, granola, and a touch of jam for the ultimate spring breakfast or snack.

It’s been a minute since I’ve sat down to write like this, so…

Hi, how are you?

I feel like I’m catching up with a friend over coffee, except it’s spring, my allergies are absolutely raging, and I’m clutching something cold and creamy instead.

Lately I’ve been feeling this quiet but steady pull to shift toward different rhythms, different priorities, and honestly, more of what lights me up.

After feeling kind of stuck for a while, I finally feel…unstuck.

Like things are moving again in a way that feels aligned and energizing.

A lot of that has been coming through yoga!

I’m co-hosting a Yoga Foundations workshop this April (which feels so me in this season of returning to basics).

I also started teaching a new class that’s been stretching me in the best way.

It’s like all things yoga are calling me back in, and not just the movement, but the intention, the curiosity, the slowing down.

Even outside of that, I’ve been leaning into more creative, grounding things at home.

I’m finally learning how to crochet after receiving the cutest little snake plant kit from a step-by-step guide.

Each pull of yarn through with the hook feels like a massive celebration and I shout out to M, “I did it! I did it!”

Also! We finally took down the baby gate so Flora now has full roam of the house which feels both freeing and slightly chaotic, but mostly just right.

It was one of those things where we needed to just rip off the bandaid; accepting loss of control so Flora can learn, grow, and chew a lot of shoes along the way.

And in the middle of all of that, I keep coming back to simple rituals that anchor my day, like this SunButter Berry Spring Parfait.

It’s easy, nourishing, a little layered (like life right now), and something I can throw together even when my brain feels full.

Creamy yogurt, juicy berries, crunchy granola, and ribbons of SunButter; it’s the kind of breakfast or snack that meets you where you are.

It does this whether you’re in a season of change or just trying to get through allergy season one spoonful at a time!

…

Carrot Cake SunButter Overnight Oats

Carrot cake overnight oats made with creamy SunButter and blended carrot milk. Vegan, meal prep friendly, and perfect for spring mornings.

Our last yoga teacher training felt expansive in a way that’s hard to put into words.

We spent hours moving, breathing, and exploring what it means to truly practice; not just physically, but energetically.

Outside the studio, the weather here has mirrored that same sense of transition.

One day this March it was a balmy 85 degrees and then the next morning it snowed!

These shifting seasons is a visual representation of how external world changes and how we’re invited to soften and adapt with it.

Lately I’ve also felt called back to poetry, a love that I discovered in high school and college only to abandon in my adult life.

I love reading Mary Oliver and Andrea Gibson and Christ Steyn, who always have something to say that resonates deep in my belly.

Maybe it’s the spring season, maybe it’s the introspection of training, or maybe it’s simply the reminder that growth rarely happens in straight lines.

My Carrot Cake SunButter Overnight Oats feel like a little reflection of that transition.

They’re comforting and nourishing with cozy carrot cake flavors that still feel fresh and bright enough for the longer, lighter days ahead.

These carrot cake overnight oats are made with creamy SunButter and blended carrot milk and are vegan, meal prep friendly, and perfect for spring mornings….

Coconut Almond Rolled Dates

Make your own coconut almond rolled dates in under 10 minutes with dates, almond butter, almonds, and shredded coconut! Recently, I keep seeing the cutest containers of coconut rolled dates at my local Mom’s Organic Market. Multiple times now the container has almost made it into my cart, until I quickly chastise myself because…I could…

Apple Chip Nachos with Date Caramel

Apple Chip Nachos with date caramel, dried fruit, dark chocolate, and chopped nuts. Perfect for an elevated snack or dessert. When you move do you move with perfectly labeled brown boxes or with trash bags stuffed with random odds and ends? I started out as the former but on the last day, yesterday, I was…

See MORE SNACKS >>

Sweet Potato Breakfast Skillet Cookie

Sweet Potato Breakfast Skillet Cookie made sweet potato, almond flour, and nut butter. Enjoy slices for a quick fall breakfast! Tomorrow is the first day of fall, everyone! I’ve got the perfect recipe for you to make to welcome the season. This Sweet Potato Breakfast Skillet Cookie requires only one bowl, one skillet, and some…

Maple Walnut Bliss Balls

4-ingredient Maple Walnut Bliss Balls with maple syrup and toasted walnuts! Perfect for meal prep and squashing hunger on cool autumn days. Clearly my energy ball situation is way ahead of my closet (and most other adult-ish things) this season! My kitchen is all decked out in Maple Walnut Bliss Balls while my closet is…

See MORE MEAL PREP >>

Roasted Squash & Arugula Salad

Roasted squash & arugula salad with pine nuts, dried cranberries, and apple cider vinegar dressing. Perfect for fall and winter lunches! Being a new rock climber is definitely an ego boost. I would be lying if I didn’t feel pretty darn cool carrying ropes through the state park on the approach. Hearing kids shout and…

Crunchy Summer Salad with Turmeric Cider Tahini by Flora & Vino

Summer Spinach Salad with Turmeric Tahini Dressing

Summer spinach salad with turmeric tahini dressing, quinoa, summer vegetables, and avocado. Perfect to meal prep for lunch! Happy Sunday! How are you enjoying the end of your summer? It’s honestly felt a lot like fall here in Virginia in the past few days, but I’m not complaining. The crisp cool weather felt so amazing…

See MORE SALAD >>

Easy Tofu Scramble Plate

Easy tofu scramble plate made with extra-firm tofu, vegetables, and nutritional yeast served with avocado and berries. Make it for breakfast, brunch, or dinner! Hi, friends! I’m really excited about this recipe because it’s one of the breakfast staples in my house. If you’ve spent any time in the F&V breakfast archives, you know that…

Smoky White Bean & Beet Burgers

Smoky White Bean & Beet Burgers made with beets, oats, navy beans, walnuts, and smoky seasonings. Serve over vegetables or between buns! This past weekend I hiked the North Folk Mountain Trail to Chimney Top in West Virginia with friends! We got up at 5 AM to get to the trail for a mid-morning start…

See MORE MAINS >>

Vegan Strawberry Rhubarb Crumble

Vegan Strawberry Rhubarb Crumble with an oat and almond butter crumble topping sweetened with maple syrup. Serve with vegan ice cream! Growing up, my mom made a *mean* rhubarb pie. The recipe was first my grandma’s, who passed it down to my mom, who made it hers. She made it delightfully tart and sweet by…

Vegan Salted Snickers Bars

Satisfy your candy bar cravings with vegan snickers bars made with an almond flour and date nougat, date caramel, peanuts, and salted dark chocolate. Happy Sunday! I’m writing to you today from my hotel in Huntington Beach, Cali after wrapping up my visit to Natural Products Expo West. It’s been whirlwind of walking and talking…

See MORE NOMS >>