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.

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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!

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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….

PB Jam ‘N’ Yam Thumbprint Cookies

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SunButter Gingerbread Granola

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5-Spice Squash & Chickpea Stew

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Apple Pie Yogurt Bowl

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Rosemary Roasted Cauliflower Salad

1-pan Rosemary Roasted Cauliflower Salad topped with toasted hazelnuts and mulberries. Serve it with a glass of Bordeaux! My parents used to tell me that if I kept frowning like that, my face would stay that way, which really only made me frown harder. Recently, I saw a meme that read, “It takes XX (insert…

Raw Brussels Sprouts Salad with SunButter Dressing

Raw Brussels Sprouts Salad with shredded brussels sprouts and vegetables tossed in an easy oil-free SunButter dressing. Perfect for workweek lunches! I love brussels sprouts, but I didn’t always know how to spell them. It wasn’t that long ago that I went through the entire blog archives, updating all…

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Vegan Pink Pasta

Vegan Pink Pasta made with gluten-free pasta and a homemade tomato-cashew sauce. Served with fresh basil and vegan parm! This is a recipe I made for Valentine’s Day and never shared. As per usual, M and I didn’t make a big fuss over the whole Valentine’s Day thing. In fact,…

Sweet Potato & Forbidden Rice Power Bowls

Sweet Potato & Forbidden Rice Power Bowls with baked broccoli, edamame, and raw veggies in a creamy oil-free miso tahini dressing. Who else watched the royal wedding over the weekend?! I didn’t set my alarm to watch like some of my friends did, but I might have teared up a little while making my lazy…

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Turmeric Dark Chocolate Chunk Cookies

Turmeric Dark Chocolate Chunk Cookies made with salted dark chocolate chunks, cashew butter, and almond flour. Bakes in 15 minutes! This past weekend M and I woke up at 4 AM to drive to Shenandoah with two of our friends to hike Old Rag. Arriving in the parking lot a little after sunrise reminded me…

Vegan Chocolate Peanut Butter Pudding

Easy protein-packed red-bean based pudding that you can serve in 10 minutes. Packed with protein, fiber, and antioxidants to fuel your day! Story time. Dan came up home from work while I was photographing pretty pudding cups and before he could even change I dropped my camera, picked up the closest pudding cup, and shoved…

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