Summer Fridays! Elderflower Açaí Bowl by Lindsey | Dolly and Oatmeal


hey y'all! i'm just popping in quick for a new little blog series called, *summer friday's* (!), dedicated to small bites, snacks, and some beverages, too!  i'm not sure there are summer fridays in other cities, but many work places on summer fridays in nyc have a shorter work day.  typically the workday would end around 1pm, making the weekends a bit longer, and people generally more cheerful.  i'm hoping i can translate that cheerfulness here and provide some easy, fun, summery recipes :)  

since becoming pregnant i've rediscovered my love for mid-morning and afternoon snacks that are tasty while also nutrient rich (or least strive to be!).  i can be pretty tough on myself when i eat too many vegan nacho tortilla chips, or more than a few sweets, so i'm constantly trying to keep a mindful eye on what i'm feeding my bod and my little babe - even more so than i had prior to being pregnant.  

all throughout my pregnancy fruit has been my sidekick, my ride or die, and towards the end of my first trimester i got into a really expensive routine of buying these killer, $10 (!) acai bowls from a local juice shop.  i realized how ridiculous my purchases had been because i could totally make them just as good at home, while saving money for, i don't know, our soon-to-be baby!? duhr. 

this recipe is super basic.  it's essentially a starter recipe for those of you who aren't familiar with making your own acai bowls, or have never had one before.  the other week i happened to throw in some fresh bloomed elderflowers from our garden and loved its subtle, sweet flowery essence it gave the bowl, so i thought i would share that little twist here :)  while i don't generally eat acai bowls for a straight up meal, they can be made more substantial with a serving of plant-based protein powder.  i personally love eating them as a mid-day snack, or even for dessert.  

i've got some ideas in the works for this easy-breezy, new blog series, but if there's anything you're interested in seeing, i would love, love to hear your feedback! xo's



 

 

 

 

 

 

 

 

elderflower açaí bowl | gf + v

there are so many different varieties of açaí bowls, but this recipe is a good starting off point, especially if you're new to making them at home.  

| makes 1 serving |

  • 1 packet frozen açaí pulp (i use sambazon)
  • 1/2 cup frozen banana
  • 1/2 cup fresh berries ( i used a mixture of strawberries and raspberries)
  • 1/4-1/2 cup unsweetened almond milk
  • handful of elderflower blossoms (about 3-4 blooms)

toppings

  • granola
  • chia seeds
  • sliced strawberries
  • raspberries
  • elderflower blossoms

method

  1. thoroughly rinse or soak the elderflower blooms and pat dry.  remove the flowers and add to your blender along with the acai pulp, banana, berries, and almond milk.  blend for 1 minute, until smooth.  if you want a thinner consistency add the remaining milk. 
  2. serve the açaí bowl with a handful of granola, a sprinkle of chia seeds, a few sliced strawberries and/or raspberries, and more elderflower blossoms.

enjoy!


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Green Soba Bowl w/ Olive & Sesame Yogurt Sauce by Lindsey | Dolly and Oatmeal


happy summer, everyone!  our backyard garden is finally bustling with tons of herbs, gigantic lacinato kale, the sweetest green beans, lacy elderflowers, and even some baby strawberries!  i was so used to tending to a super small fire escape  garden in our last apartment, so it's been such a shift having an actual backyard with a tree and other life-y things that like to get into every nook of our space back there.  we've had our fair share of run-ins with critters who liked our broccoli too much, and even an infestation of ants on our tiny rhubarb plant.  the squirrels are another issue - they're so completely ravenous that i've decided not to grow any summer squash this year because it's just too heartbreaking when they come through and decimate the flowers and fruit.  so far they've left our tomato plants alone, but when i see them out on the power lines or scurrying up our tree, i send our little guard pup, quint to chase after them.  he's proven to be quite the intimidator, 9 pounds and all!

aside from the day-to-day hustle and flow, we've been trying to prep our little apartment as much as we can for our september babe :)  i'm kind of the worst when it comes to planning these big, life-changing things (our wedding probably would've never have happened if my mom didn't organize most of the logistics), so our list/registry has been on hold until we've had the chance to check some things out in person. frank planned a saturday excursion to a baby mega store, (aka babies r us) which, if it weren't for him literally pushing me inside, i would have bolted and gone home.  i know those stores are great, and have so many options, but it's just something that i cannot for the life of me embrace.  i'm much more into the notion of purchasing the basics like a crib, and other essentials, over buying everything at once.  so we'll see how that method works going forward - keep your fingers crossed for us! being in a 1 bedroom makes it easier in some respects, but also a lot tougher in others.  there will be no baby nursery but he will get a whole wall, guys! ;)   small victories, for city life, i suppose.  i keep telling myself that we'll make it happen, as so many have before us, and hopefully one day in the near future we'll laugh and tell funny stories about it all.  

in the spirit of keeping things simple and fun and lighthearted, i have this recipe for a cool, green soba bowl with a snappy olive and sesame yogurt sauce!  it's made with my only go-to soba noodles from Eden Foods which are made with 100% buckwheat and have such a great texture and nutty taste!  they're the only brand i trust when it comes to really good gluten-free soba noodles (just to note - their noodles are 100% gluten-free but were made in a facility that handles wheat), and they're great for everything from a traditional pesto/pasta situation, to a cold weather soup.  but this time around i paired them with zucchini noodles and a creamy yogurt sauce to give the dish more of a pasta salad vibe, because, SUMMER!  the olives deliver a punchy brininess, and the herbs a fresh summer flavor.  i totally see this served as a summer BBQ side, or a hearty 2-person dinner.  either way, it's a crisp way to pop off the summer!  

wishing you all the best of warm, sweltering seasons! xo's *oh, and stay tuned, i'm working on a little something special for this friday that i hope you'll all like!  :)

*this post was created in partnership with Eden Foods.  all opinions, as always, are my own.  thank you so much for supporting the sponsors that help dolly and oatmeal running!



green soba bowl w/ olive & sesame yogurt | gf + v

| serves 4 |

olive & sesame yogurt

  • 1 cup unsweetened cultured coconut yogurt (or yogurt of choice)
  • 2 tablespoons sesame paste (tahini)
  • 1/4 cup green olives, minced (preferably castelvetrano olives)
  • 1/4 cup fresh basil, minced
  • 1 1/2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • fine sea salt & fresh pepper
  • 1 zucchini (or summer squash)
  • fine sea salt & fresh pepper
  • 1 package Eden Foods 100% Buckwheat Soba (*while these noodles are 100% gluten-free they were made in a facility that handles wheat)
  • 1/2 cup chopped herbs (i used a mixture of basil, oregano, and dill)
  • 1/2 cup green olives, roughly chopped (preferably castelvetrano olives)
  • 1/4 cup toasted pine nuts
  • dill flowers, for garnish (optional)


method

olive & sesame yogurt sauce

  1. in a mixing bowl, whisk together all sauce ingredients, taste and adjust adding more sesame paste, lemon, or salt & pepper.  set aside or cover with cling wrap and place in the refrigerator until ready to use.

noodles

  1. using an inspiralizer, make your zoodles.  (you can just as easily use a julienne peeler to make zucchini noodles as well.)  place in a large mixing bowl and season with salt and pepper, set aside.
  2. cook buckwheat soba according to the instructions on the back of the package.  while the noodles are cooking, prepare a cold water bath (not an ice bath, just very cold water) and set aside.  drain soba and then place in the cold water. use your hands to gently rub the noodles (this removes any excess starch and makes the noodles less clumpy and sticky).  drain the pasta once more and combine with the zoodles.
  3. add about 1 cup of the sauce, then the herbs, olives, and the pine nuts, toss together until everything is evenly coated.  taste and adjust any seasonings or add more sauce.  garnish with dill flowers and serve.

enjoy!


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Cacao Chia Breakfast Pudding w/ Red Berry Mash by Lindsey | Dolly and Oatmeal


breakfast is a big deal around here.  it really always has been, but it has been THE meal since i've been pregnant.  it doesn't matter what time of day it is, or what meal i should be eating, breakfast items are always on my mind, and somehow always make it onto my plate.  some of the many forms our dinners consist of is: spicy egg burritos with avocado and tons of hot sauce, frittatas with greens and asparagus, or just a plain old granola situation with some fruit toppings. basically what i'm saying is that i find a way to get a serving of morning-type meal whatever the situation or time of day.  

chia pudding, on the other hand, was something i never thought of as a breakfast option, which is really silly because chia seeds are the mightiest, nourishing little things that ever existed!  i've always saved chia pudding for dessert or an afternoon snack.  but as i was floating through the endless abyss that is pinterest, i came across some really beautiful and inspiring recipes for chia parfaits that i knew i wanted to try at some point.  i started with making a vanilla-based pudding because even though i prefer chocolate, it seemed like a more appropriate morning meal.  each time i made it i felt like the chia flavor came through too much? maybe i need a different recipe?  but i moved on to making a chocolate version with layers of soaked, overnight oats and topped with fresh fruit. it was super delicious, but at the same time i felt like the textures of the oats and chia were fighting each other, so in the end i went with a nutty, crunchy, salty-sweet granola and a bit of tangy coconut yogurt.

it's been kind of crazy how hungry, or hangry, i get now that i'm 26 1/2 weeks along, and this babe is getting bigger and bigger by the minute it seems.  i get super hungry one minute, take a couple bites, and then i'm stuffed, so i've been adding more protein to my diet in the form of plant-based protein powders to pack some heft into the 3 measly bites i end up eating.  this time around i used kashi's golean dark cocoa power plant powder which went so well with the chocolate-y vibe i was wanting.  it's an almost raw pudding base made with raw cacao powder, dates for sweetness, almond milk, protein powder, and chia seeds. it's hearty without being heavy, and flavorful and sweet enough to make you forget you're eating straight-up health food!  it's definitely a good one, folks! 

love + chocolate for breakfast! xo 

*this post was created in partnership with kashi.  all thoughts and opinions, as always, are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal going!



Cacao Chia Breakfast Pudding w/ Red Berry Mash | v

i used a cocoa flavor of kashi's go lean protein powder for an extra chocolatey taste, but i suppose in a pinch you could use a vanilla-based powder as well.  

| makes 2 large servings |

  • 2 cups unsweetened almond milk (or plant-based milk of choice)
  • 12 pitted dates
  • 1/4 cup raw cacao powder
  • 2 tablespoons Kahsi GOLEAN dark cocoa power powder
  • 1 teaspoon pure vanilla extract
  • a couple pinches fine sea salt
  • 6 tablespoons chia seeds
  • 1/2 cup unsweetened vanilla coconut yogurt (or yogurt of choice)
  • 1 cup mixed fresh raspberries and strawberries, mashed with a fork
  • 1/3-1/2 cup gluten free granola of choice (preferably with nuts)


method

  1. in a blender (preferably high-speed), combine the milk, dates, cacao powder, protein powder, vanilla, and salt, blend on high for 1 minute, until smooth and frothy.  place the liquid in a mixing bowl and use a fork to combine with the chia seeds,   let sit for 30 minutes, stirring every 8-10 minutes to avoid the mixture from clumping.  
  2. spoon roughly 1/2 cup of chia pudding into a large glass, layer it with coconut yogurt, granola, mashed berries, and another 1/2 cup of chia pudding.  enjoy immediately or refrigerate for up to 3 days.

enjoy!


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