Spring Rainbow Bowl w/ Honey Mustard Tahini by Lindsey | Dolly and Oatmeal


big news over here, guys!  we're moving!  to los angeles!  frank got a new job out there just about a month ago, so we're hastily packing our belongings into boxes that are currently taking up more space than the furniture in our little apartment.  in about 2 weeks time we were lucky to find an apartment out there that we'll call home for the time being.  our real estate agent was nice enough to give us a showing via facetime and i couldn't have been more grateful for technology in that moment!  making a decision about where to live now that we have a babe wasn't as easy as when it was just frank and me.  now that amesy's on the move and about to crawl (like seriously any day now it seems!), i wanted to make sure that the floors weren't anything like the janky ones we have currently.  luckily the building the was just renovated, so above anything else, the baby will have pristine floors to practice his new skills on :)

2016 was a difficult year for frank and me.  aside from all things election, we were dealt some difficult cards, and i see this move as a fresh start, a new chapter in our story together.  i'm not sure i've fully digested this move yet.  i've been a life-long new yorker through and through, and have never really lived anywhere else (i spent the summer of 2009 in LA, but i'm not sure that counts).  there's so much that i identify with here, so much of this town that lives and flows in my veins, and so much of the life that frank and i created here that it's sad to somewhat "let go" of.  but there's also so much i'm excited about, and i'm curious how this will all play out.  

so in honor of sunshine and vibrancy, i bring you the recipe for this rainbow bowl.  if you've been following my (very infrequently posted) instagram stories, then you might be familiar with a lot of the lunch bowls i tend to eat.  i've been really get my stuff together in order to eat well during the day, and naturally, meal prep has been the key to success.  either on a sunday or monday, i dedicate most of the day to prepping my food for the week.  some veggies are roasted, cooled, and refrigerated.  others are cut, ribboned, or sliced for meals or snacking.  i usually boil eggs to have on hand, roast chicken breasts, make a large batch of hummus and a designated dressing for the week as well.  i try to get a balanced amount of protein, healthy fats, and carbs in my lunch bowls along with the benefits of vitamins and minerals.  so i'm super excited to be partnering up with anthropologie to bring awareness to the health benefits of eating the rainbow this earth day!  back when i used to see a nutritionist she always told me to eat as many colors an i possibly could, and for good reason.  eating a variety of colorful produce contributes to your body accessing enough nutrients, fiber, and vitamins.  plus, i find that when my food is vibrant and bright, it's way more appealing to eat.  and when your meal is all encased in bowl-form it's a much more informal way of eating, allowing for flavors and textures to intermingle, and eggs yolks to become a dressing, if that's what you like ;)

cheers, all! xo 

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



spring rainbow bowl w/ honey mustard tahini

| serves 1 |

honey mustard tahini (makes extra)

  • 3 tablespoons tahini
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoons raw honey
  • 1 garlic clove, minced
  • sea salt & fresh pepper, to taste
  • water to thin

salad bowl

  • 1 small sweet potato (or half of a large one), sliced into wedges
  • extra virgin olive oil
  • sea salt & fresh pepper, to taste
  • 1/2 bunch of asparagus, ends trimmed
  • 8 shiitake mushrooms, stems removed
  • 1 1/2 cups shredded kale
  • 2 teaspoon lemon juice
  • 1-2 carrots, peeled into ribbons
  • 1/2 cucumber, peeled into ribbons
  • 1/2 ripe avocado, sliced
  • 2 pasture-raised eggs
  • hummus, bean dip, or spread of choice


method

  1. make the honey mustard tahini. whisk the tahini, oil. mustard, vinegar, honey, and garlic together.  add water a 1/2 teaspoon at a time until you reach a fluid consistency.  season with salt and pepper, to taste. 
  2. preheat the oven to 400°F and line two baking sheets with parchment paper.  
  3. in a large bowl, toss the sweet potato wedges with 1 tablespoon of oil and season with salt and pepper.  turn potatoes out onto the baking sheet and cook for 35-40 minutes, until edges are browned.  remove from the oven and set aside.
  4. place the asparagus and shiitakes onto the other baking sheet. drizzle with olive oil and season with salt and pepper.  cook for 10-12 minutes, until both are tender and lightly browned. set aside.
  5. while the veggies are cooking, massage the kale.  in a large bowl, combine the kale with the lemon juice and a big pinch of salt. massage for about 5 minutes, until it has softened it bit.  set aside.
  6. fill a small saucepan 3/4 of the way with water.  bring the water to a boil and gently add the eggs.  time for 7-minutes, and turn the heat to medium-low.  remove the eggs with a slotted spoon and run under cold water to stop the egg from cooking.  
  7. assemble your bowl.  make a bed of massaged kale, top it with potato wedges, ribboned cucumber and carrots, roasted asparagus and mushrooms, sliced avocado, a schmear of hummus, and your eggs.  give another squeeze of lemon juice over the raw veggies, and season the eggs with salt and pepper. drizzle the honey-mustard tahini onto the veggies of your choice.  

similar recipes:


asparagus, pea & broccoli rabe saute over a chive-chickpea mash

asparagus, pea & broccoli rabe saute over a chive-chickpea mash

creamy tahini & lemon-asparagus soup

creamy tahini & lemon-asparagus soup

balsamic roasted asparagus salad w/ fried capers & a 7-minute egg

balsamic roasted asparagus salad w/ fried capers & a 7-minute egg

flourless almond cake w/ kombucha macerated berries & a brunch menu by Lindsey | Dolly and Oatmeal


we spent the better part of last week sitting my parents' dog at their house upstate.  it was great spreading out, so to speak, and actually having room in our living space!  amesy transitioned really well to sleeping in his little travel crib, and i've finally began putting him down for naps without rocking him to sleep first.  this has been such a relief because babies falling asleep on their own doesn't come as easy than when they're teeny infants apparently - it's been a learning curve to say the least!  there are so many things happening in his little world these days, so many developments and progressions.  last week was all about his teeth, and now this week he's been eating solids for a whole a week and absolutely loves sweet potato and avocado (he is definitely my little guy).  he's beginning to show curiosity in crawling and standing, and now i'm beginning to see how this whole baby thing passes by way too quickly.  a month ago he was still and an infant, and now there's this huge emergence of a little personality.  he voices when he doesn't like something, when he does, and when he's having the best time ever.  my whole heart could explode at how amazing it is to witness it all each day.  

that's not to say that trying to fit everything into a working day with a babe, doesn't have its challenges.  it is THE challenge if anything.  i have a lot more grey hairs, way more stress, and have morphed into the person who wears yoga pants and big comfy flannel shirts every day. but i'm ok with that ;)  one huge constant in my life is the whole foods market that's a quick drive away and totally comes in clutch all the time!  frank and i usually have some sort of super casual, buffet-style brunch thing for an easter/passover mashup. so this year i've teamed up with the whole foods market team to show you what i'm serving up from their menu, and how to make this super easy almond cake with kombucha macerated strawberries.  i found that ordering online saved me that awkward phone call with a cooing (or screaming)  baby in the background, but i'm sure it's just as convenient for anyone sans baby.  it makes the whole process super fast and simple, and when i went to pick up my order, it was really convenient to snag the flowers for the table (i bought a big pot of pansies and transplanted them to smaller terracotta planters), and other groceries to make the cake and its topping. the cake is simple to make, and only uses a handful of ingredients, most of which are pantry staples.  it's one of those back pocket recipes that comes in handy, all while being super nourishing as well.  the berries are macerated a bit in kombucha and a little coconut sugar to give it that spring feel :)  

happy brunching <3

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



a brunch menu

wild basmati rice w/ peas & pistachio

roasted fingerling potatoes w/ horseradish

carrots & parsnips w/ coriander honey

grilled asparagus

hard-boiled eggs & toast

flourless almond cake w/ kombucha macerated berries


flourless almond cake w/ kombucha macerated berries & a brunch | dolly and oatmeal
flourless almond cake w/ kombucha macerated berries & a brunch | dolly and oatmeal

flourless almond cake w/ kombucha macerated berries | gf & df

you could use any fruit or berries you like here, just keep in mind the fruit's natural sweetness and adjust the sugar as necessary.  as for the kombucha, i like a ginger variety (this gingerade is my go-to) as i find it gives the berries a subtle flavor, but you could use any flavor.

| makes a 9-inch cake |

  • 4 large pasture-raised eggs, separated
  • 1/2 cup coconut sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cups almond flour
  • 1/4 cup arrowroot powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

berries

  • 1 cup strawberries, sliced
  • 1/4 cup kombucha
  • 1 tablespoon coconut sugar


method

  1. preheat the oven to 350°F and oil a 9-inch round pan with coconut oil.  set aside.
  2. in a large mixing bowl, use a wooden spoon to beat together the egg yolks, 1/4 cup of the sugar, and the almond and vanilla extract.  in a separate bowl, whisk together the almond flour, arrowroot, baking powder and salt.  then combine with the egg yolk mixture (batter will be very thick, that's ok), and set aside.
  3. using a stand mixer or electric mixer, whip the the egg whites on medium-high until they get nice and fluffy.  a little at a time, add the remaining 1/4 cup of sugar until soft peaks form.  a spoonful at a time, fold the egg whites into the batter.  (the batter with start out thick and will become more and more airy as the white are incorporated.)
  4. spoon batter into the prepared pan and bake for 30-35 minutes, until the top is golden brown and the cake pulls from the sides a bit.
  5. place cake on a rack and let cool completely.
  6. while the cake is cooling, make your berries.  place the berries in a bowl, stir in the kombucha, and sugar.  stir the berries occasionally for about 30 minutes.  
  7. top the cake with macerated strawberries, and a sprinkle of toasted sliced almonds.  slice and serve.

flourless almond cake w/ kombucha macerated berries & a brunch | dolly and oatmeal
flourless almond cake w/ kombucha macerated berries & a brunch | dolly and oatmeal

similar recipes:


strawberry-rhubarb & olive oil chocolate cake

strawberry-rhubarb & olive oil chocolate cake

a spring picnic & an easy-peasy menu

a spring picnic & an easy-peasy menu

passion fruit & lemon-ginger kombucha

passion fruit & lemon-ginger kombucha

Mostly Veggie Chocolate Smoothie by Lindsey | Dolly and Oatmeal

Mostly Veggie Chocolate Smoothie | dolly and oatmeal

hey guys. sorry it's been a couple weeks since checking in here.  life has been busy with my little 27-inch baby who just turned 6 months old, and has two. tiny. teeth!!! amesy/all of us went through a little rough patch back a couple weeks ago.  he began waking up for the day around 3:30am, was wasn't taking his regular naps, and was just generally unhappy.  poor bb. during one of his sweet crying fits i noticed a teeny tiny tooth bud!  so, extreme sleep deprivation aside, we were happy to know what the cause of his discomfort was, and that hopefully it would pass quickly for him.  i'm happy to report, that he's in much better spirits the past few days and we're all getting steady sleep.  so here's hoping i can be a bit more present in this space.

on another note, let's talk smoothies.  some people call it a trend, but replacing fruit in your smoothies with veggies is definitely worth the hype in my book.  while on my cleanse a few weeks ago, i had to give up bananas as they maintain that they're high in sugar and starch.  but pre-cleanse i would add a banana into my daily smoothie.  and while i never felt terrible from them, i did notice during the cleanse process that my banana-less smoothies didn't give me that heavy, glut feeling which was super enlightening.  i first experimented with replacing the bananas with concoctions of cauliflower, avocado, sometimes zucchini, sweet potatoes, and small portions of berries.  

about a half week into cleansing i desperately needed something chocolatey.   i experimented for a day or two and came up with this version of a (almost fruitless) chocolate smoothie.  it completely sated that chocolate craving, while also being super nourishing, and i was completely hooked on it.  i generally make this in the morning, as the carbs in the sweet potato and dates provide a great baseline to get your day started with the energy that your body demands.  dates actually have more potassium than bananas and are known to be easier to digest. getting extra veggies in is something i am always striving for especially when you have zero time to prepare food.  it's rounded out with some creamy, healthy fats making it the perfect velvety smoothie.  this is a pretty loaded smoothie and therefore i would say it's definitely a meal.  it has way too many calories and carbs to be a snack-y smoothie ;)

xo!


Mostly Veggie Chocolate Smoothie | dolly and oatmeal
Mostly Veggie Chocolate Smoothie | dolly and oatmeal
Mostly Veggie Chocolate Smoothie | dolly and oatmeal

mostly veggie chocolate smoothie | v

i love this smoothie as is, but for more of a chocolate chocolate chip vibe, add up to 1/2 tablespoon of cacao nibs during the last 10 seconds of blending.  for better digestion, i suggest steaming your cauliflower and sweet potato, then freezing it.  but i have also just blended them up frozen (not steamed) as well.  generally add 1/8 of an avocado to my smoothies for a creamy quality, but for an even creamier vibe you can add 1/4 of one.  lastly, feel free to add whatever herbs or oils you choose.  personally, i'm an ashwaghanda, reishi, mct oil kind of girl, but add what makes you feel good :)

| makes 1 serving |

  • 1 cup unsweetened almond milk
  • 1/2 cup filtered water
  • 1/2 heaping cup frozen cauliflower
  • 1/2 heaping cup frozen sweet potato
  • 1/8-1/4 avocado
  • 1 scoop vanilla or chocolate protein powder
  • handful baby spinach
  • 3 soft pitted dates
  • 3 tablespoons raw cacao powder
  • 2 tablespoons cashew butter

Mostly Veggie Chocolate Smoothie | dolly and oatmeal
Mostly Veggie Chocolate Smoothie | dolly and oatmeal

method

  1. add all the ingredients to a high speed blender (preferably a vitamix) and blend starting on low and working your way up to high, using tamper as needed.
  2. pour into a large glass or bowl and top with extra cacao powder and shredded coconut.  

Mostly Veggie Chocolate Smoothie | dolly and oatmeal