July 1, 2016 by Lindsey | Dolly and Oatmeal

Summer Fridays! Fizzy Lemon-Limeade w/ Crushed Raspberries | dolly and oatmeal

hey guys! welcome to the 2nd installation of summer fridays! a new weekly blog series i'll be sharing this summer all about easy-peasy, low-key snacks, bites, and beverages :) last week was all about this vibrant açaí bowl, but today we're talking strictly hydration in the form of this stellar little sipper!

i seriously cannot believe it's july, guys! and that we're almost in the thick of summer already! frank and i are still in the middle of trying to get all things baby organized before my mid-september due date. after last summer of shooting my book and completing the manuscript, and having a pretty turbulent/life-changing fall and winter i'm ready to seriously chill out a bit. i feel like i haven't been in a peaceful place, like i haven't slowed down once since taking on this blog, and working freelance full-time. so, in an effort to take care we're planning to lay low this summer, celebrate some weddings with friends, and maybe take a long weekend vacation at some point. i fully plan to take advantage of any free time though and drive out to eastern long island where there are a ton of salty sea air farms that grow the tastiest of produce (and my favorite peaches!), and hopefully taking in some beautiful beaches as well. what are your plans? (i love to live vicariously through other people's summer vacations!) ;)

as i mentioned in my last post, my all-time favorite summer beverage go-to is rosé, and since i won't be partaking in any for quite a while, i came up with an equally fun and bright drink to slurp this summer! it's been getting me through the hottest and steamiest of days, because this whole carrying around another human inside you is no joke, especially in 80-90° temps! i've been using summer berries in this drink for the last few weeks, but raspberries are finally becoming available at the market around here so i was super excited to put them to use. although, i can't wait until stone fruit season is in full swing - i think they would be way awesome all crushed up here, too!

in any event, i know i'm going to making a slew of these this weekend with all the 4th of july festivities going on, and i so hope this little recipe provides you with some fizzy inspiration, whether you booze it up or not ;)

xo's and happy friday!

fizzy lemon-limeade w/ crushed raspberries | v

feel free to make this a spritzer kind of deal with your favorite wine (my personal go-to would be a nice crisp rosé.), or if vodka or gin is your thing booze it up!

| makes 2 drinks |

a couple handfuls fresh raspberries
1 large lemon, juiced
1 lime, juiced
2-3 tablespoons maple syrup, raw honey, or raw agave
24 ounces sparkling water
ice

method

divide the raspberries between 2 large glasses and crush them with a fork. in a small bowl, whisk together the lemon juice, lime juice, and 2-3 tablespoons maple syrup (or sweetener of choice), depending on how sweet you want the drink or how sweet your berries are. divide the lemon-lime juice mix and sparkling water between the 2 glasses and add a couple pieces of ice. garnish with extra lemon or lime slices.

enjoy!

similar recipes:

grapefruit & lime-grape cooler w/ crushed mint

Creamy Horseradish Potato Salad w/ Pickled Shallots & Dill | Vegan / June 29, 2016 by Lindsey | Dolly and Oatmeal

Creamy Horseradish Potato Salad w/ Pickled Shallots & Dill | dolly and oatmeal #vegan

if there were ever a kind of food i could just eat, and eat, and eat, i would say that california fare would be my everyday go-to. it almost seems like you can taste the difference in the food that restaurants prepare, as if their ingredients haven't been flown in from thousands of miles away, but grown only a few miles from where their destination would end up being. i feel like there's a natural ease to the way dishes are made - a simplicity that's complex, but uncomplicated.

during my last trip there a couple of months ago i scored reservations at gjelina. after purchasing their cookbook months prior, all i wanted to do was go there and eat from their menu! and since my sister-in-law and i were both pregnant, it was the perfect time to indulge in some perfectly made veg-centric appetizers and some bites of their insanely delicious pizza. we started off with a few salad apps: summer squash with za'atar and tomatoes, roasted yams with yogurt and scallions, and my fave - a horseradish potato salad with pickled red onions that was off the chain!

you may have noticed that i have a thing for potato salad (seen here and here), but there's a very specific potato salad that really makes my tastebuds grin, and that's a mildly creamy, kinda tangy, and crunchy potato salad. this time around i riffed gjelina's version and made an everyday, vegan version made with cultured coconut yogurt flavored with a pungent kick of horseradish, some good dijon and dill. and paired with pickled shallots for some mega crunch and sharp flavor. it comes close to one my mom used to prepare in the summer months which had a similarly acidic undertone using mayo, dijon, vinegar, and red onion, but i would say this version here is even better - that horseradish and those crunchy shallots are just too good!

this is the kind of food (pregnant or not) that i crave on the regular - especially during the warm summer months when we're bbq'n, packing up for a beach day, or bringing dishes to friends or family get togethers. these simple, uncomplicated summer dishes are what i look so forward to! i hope you do as well :)

xo's!

*oh! and don't forget to stop by every friday for my new summer blog series: summer fridays! this week i'm going to be sharing my go-to fancy (but not really fancy) mocktail that i've been surviving on in lieu of popping bottles of rosé. but for those of you who are not growing a tiny human, the recipe is totally adaptable for making it good and boozy ;)

creamy horseradish potato salad w/ pickled shallots & dill | v

adapted from gjelina: cooking from venice california

the pickled shallots can be replaced by thinly shaved shallots or red onion, but if you have the ingredients and time, i think the pickling is well worth it.

| serves 4 |

1 1/2 pounds new potatoes, cut in half
fine sea salt

pickled shallots

2 cups filtered water
1/2 cup apple cider vinegar
1 tablespoon cane sugar
1/2 teaspoon fine sea salt
1/4 teaspoon whole black peppercorns
1 bay leaf
4-5 shallots, sliced thin
3 thyme sprigs

horseradish sauce

1/2 cup unsweetened cultured coconut yogurt
2 tablespoons fresh chopped dill
1 tablespoon dijon mustard
1 tablespoon prepared horseradish
fine sea salt & fresh pepper

method

place potatoes and a few pinches of salt in a pot and cover with about 1-inch of water. bring to a boil, cover and turn heat to low, simmer for 12-15 minutes, until potatoes are firm but tender. drain potatoes and rinse under cold water to stop them from cooking. spread them out on a dish towel and allow them to cool and dry.
make the pickled shallots. combine the water,vinegar, sugar, salt, peppercorns, and bay leaf in a small pot. bring to a boil, then lower heat and allow it to simmer for 5 minutes.
while the vinegar mixture is simmering, place the shallots and thyme in a large heat-proof glass jar (like a Ball jar), then pour the brine over top and let it sit at room temperature for at least 1 hour before using, or up to 1 month in the fridge.
make the sauce. whisk together the yogurt, dill, mustard, horseradish, and salt and pepper to taste.
in a large bowl, combine the potatoes, sauce, and about 1/4 cup of pickled shallots. toss to coat evenly. garnish with extra dill and/or nasturtium leaves.

more potato recipes:

warm fingerling potato salad w/ garlic-turmeric sauce

roasted fingerling potato salad w/ romesco & herby black quinoa

chickpea flour flatbread w/ new potatoes & basil

Summer Fridays! Elderflower Açaí Bowl / June 24, 2016 by Lindsey | Dolly and Oatmeal

Summer Friday's: Elderflower Açaí Bowl | 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

Summer Firdays: Elderflower Açaí Bowl | dolly and oatmeal

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

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.
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!