Maca Almond Butter & Sweet Potato Toast / February 9, 2017 by Lindsey | Dolly and Oatmeal

Maca Almond Butter & Sweet Potato Toast | dolly and oatmeal

i'm a bit sleep deprived here so i'm going to keep it short for today. amesy has been going through what our doctor and the internet have called the "4-month sleep regression" and before this past week i would have told you that there's way too much info out there, and that babies will be babies. but something has woken in him, LITERALLY! motherhood is definitely challenging me these days, and sometimes i feel completely inadequate at it while also trying to work full time. (and don't get me started on the whole hormone thing, that's been a beast.) being pulled to be present in two places at once has it's challenges, and the end result has me feeling like i'm not doing well in either category. so i'm making some changes around here to take some of the pressure off.

when i first started this space i drew so much inspiration from vegetables, fruits, food in general (and i still do). i love taking photos of the process of each recipe. i loved (and still love) styling food and props in beautiful ways, testing my skills behind the camera, and getting the shot that i foresaw in my head. the creative process behind recipe development, styling, executing, editing, and then putting the finished product here - i couldn't love my job any more! i knew having a baby, and wanting to raise him myself, would shift that process a little, but i've found that it completely changes the process. and so, for now, i don't foresee a lot of heavy styling, or a lot of process shots in my posts. i hope you all won't think they're too bland or boring, or be looking for something that i'm not able to give at this time. i keep hope that this new way of doing things will give way to another form of creating, one that i haven't yet explored. but in the meantime here's my go-to, hormone-aiding maca almond butter and a piece of toast. whenever i make homemade nut butter i like playing with the flavor a bit, whether it's a dash of cinnamon or some other spice, but i've been adding maca to everything for extra balance and energy boost. plus, the flavor of maca is really great. think somewhere in the realm of burnt, earthy caramel, but in powder form. i can't get enough.

so this toast. i made it the other week since seeing a version of it here. it's basically a piece of your favorite bread (or bagel), toasted, slathered with this all-star cream cheese, topped with cinnamon-roasted sweet potato chunks, drizzled with maca almond butter and honey, and topped with crunchy cacao nibs. it's the perfect crunchy/squishy, sweet/tangy, balance for a humble piece of toast. xo's

and if you haven't checked out these beautiful posts from across the web yesterday. it's a series of blog posts called, #immigrantfoodstories put together by kimberly hasselbrink . i couldn't get my stuff in order in time to participate, but please give these a read and check out the lovely recipes posted :)

Maca Almond Butter & Sweet Potato Toast

i used sprouted almonds here just because they're easier for me to digest, but un-sprouted will work here just fine. you could also experiment with another nut like walnuts or cashews.

| makes about 1 cup of maca almond butter |

3 cups raw almonds
1 tablespoon maca powder
a few pinches pink sea salt (or regular sea salt)

toast (makes extra sweet potatoes)

2 medium sweet potatoes, cut into 1-inch chunks
1 tablespoon unrefined extra-virgin coconut oil, melted
1 teaspoon ground cinnamon
pinch of salt
1 slice gluten free bread
dairy-free cream cheese (i use this one)
maca almond butter
runny honey or maple syrup, to taste
cacao nibs, to garnish

method

in a food processor fitted with a metal "s" blade, blend the almonds until smooth, about 7-8 minutes. add the maca and a few pinches of salt and blend once more until fully incorporated. store in a lidded jar in the refrigerator.
preheat oven to 375°F and line a baking sheet with parchment.
in a medium sized bowl, toss together the potatoes, coconut oil, cinnamon, and salt. transfer the potatoes to the prepared baking sheet and bake in the oven for 40-45 minutes, turning them halfway through, until the edges are crisp and lightly browned. remove from the oven and set aside.
toast a slice of bread, spread a good amount of cream cheese over the bread, add about 1/3 cup sweet potatoes, drizzle on maca almond butter and honey, and top with cacao nibs.

similar recipes:

macadamia ricotta & black currant jam on toast

Avocado Club Sandwich w/ Marinated Portobello Mushrooms / February 1, 2017 by Lindsey | Dolly and Oatmeal

Avocado Club Sandwich w/ Marinated Portobello Mushrooms | dolly and oatmeal

i sit here not really knowing what to say but bursting with thoughts and feelings about the past couple of weeks. i don't really talk much about my political views here or over on social, but i guess if you follow me on twitter then you know where my views lay. i understand we may have a difference of opinion, we all may not agree on the issues, and that's totally cool, but i hope that we can all respect and listen to one another. we are better than the twitter wars, than the cheap shots and those we disagree with through the screens of our devices. and we are certainly better than banning a group of people entrance into our country based on what religion they subscribe to.

in an effort to cast these gloomy times aside for a moment i put together a little list of things that are making me happy these days. i hope they can offer you some form of sunshine as well:

a DIY face mask (from one of the best babes out there) that leaves me feeling loved and cared for
pups and our little pup at daycare (he's on the left)
this book, this book, this book, aaaand this one!
hopefully this year will be a bit more harmonious
this instagram account inspires in every way
what i'm snacking on lately. so good!
what i'm sipping on lately :)
spotted these out in LA a few weeks ago and loving their funkiness

and last but not least, this rainbow, multi-hued, multi-textural sandwich from mckel's inspiring and nourishing book, nutrition stripped! i've been following mckel's blog for quite a while for nutritional tips, high-vibe recipes, and general advice on well being! her recipes are bright, uncomplicated, and loaded with information about the ingredients. her book is just the same, but with added detail about how to stock your pantry and how to food prep for the week (something i always struggle with!). i received this book back in september when i was super duper pregnant. i remember sitting there meticulously dog-earring all the recipes i wanted to make. and this avo and mushroom sandwich was on top of the list. i don't often reach for mushrooms, let alone portobello mushrooms. but the notion of making a veg-heavy sandwich with everything happening these past few weeks was necessary - gimme those carbs! i swapped some crunchy winter-friendly ingredients in for the summer ones, and added my favorite, favorite ingredient these days this almond milk-based cream cheese. it's a tasty sandwich that's deliciously messy in all the ways a good sandwich is, plus the marinated portobello recipe makes extra which is great for lunch bowls throughout the week :) also, you can follow the link here to sign up for mckel's free ebook on how to live a healthier 2017!

to nourished minds, hearts, bellies, and souls! xo

Avocado Club Sandwich w/ Marinated Portobello Mushrooms

i swapped the tomatoes for thinly sliced beets (i used a mandolin to get them super thin), and the radish for shredded carrots. and in lieu of mustard i used kite hill almond milk cream cheese.

recipe from Nutrition Stripped by McKel Hill

| serves 2 |

4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons (gluten free) tamari
1 tablespoon pure maple syrup
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
sea salt
1 avocado
2 slices gluten free bread (or mckel's grain free gluten free bread)

garnishes

sliced heirloom tomato
sliced radishes
butter leaf lettuce or arugula
dijon mustard
pea shoots or sprouts
freshly ground black pepper

method

using a mandolin or knife, thinly slice (less than 1/4-inch) the portobello mushrooms. in a deep baking dish, combine the vinegar, oil, tamari, maple syrup, garlic, thyme, rosemary, and a pinch of salt. whisk to combine.
gently arrange the mushroom sliced flat in the baking dish to absorb the marinade. cover and store in the fridge for 2 hours. remove and stir, flipping the mushrooms over to ensure all the liquid is being evenly absorbed, then re-cover and refrigerate for at least 8 hours. the mushrooms may be stored in an airtight container in the refrigerator for up to 5 days.
to serve, mash 1/4 to 1/2 avocado on each bread slice, add a pinch of salt, then evenly layer the marinated mushrooms. top with desired garnishes.

similar recipes:

miso-tahini avocado toast w/ black sesame gomasio

spicy sweet potato chip & avocado sammie

Thai Slaw / January 25, 2017 by Lindsey | Dolly and Oatmeal

so we're in the clear! amesy has been free of his cold as of a few days ago, which is such a relief, plus we're all finally getting some sleep again! he will be 4 whole months on friday and i can't quite grasp how this time has both flown in a sense, while also inching by. since we returned from LA the other week he seems to have grown so much. he looks bigger, more mature; his smiles seem to begin at his toes and work their way up his whole body before he opens his mouth to grin the widest, silliest grin. he's lifting his head, even when laying down, and inching his legs like a caterpillar on his tummy as if he wants to go and explore all the places. it's enchanting and heartbreaking and magical (i.e. all the emotions). all i want to do is eat him up, capture every coo, and take in his general enthusiasm for life and things around him.

now that he's bigger and can hold his head up better, we got a carrier that's easy for frank and i to put on by ourselves, and has the option for ames to face out - which he loves! most nights when i'm prepping dinner, amesy's at his most curious. sometimes he can occupy himself in his rocker with a toy, but most times he's strapped to either frank or i as we clean, chop, and cook. i joked to frank that this babe is going to be meal prepping by age 3! he's super observant, and for the most part a happy camper just watching me go as i simultaneously cook and bop him around. it's been such a fun thing that we've been doing together, i hope it only continues :)

this salad/slaw was way too involved in the prep process to wear the amesy. but while there's a lot to chop, you get to enjoy it for days and days, as it made a hefty portion! it's a recipe from tess masters' newest cookbook, the perfect blend which has nourishing blender recipes for smoothies, snacks, salads, main dishes, and dessert. in this recipe the blender is used for the delicious dressing that tops the slaw! it's cashew-based which makes it super creamy and gives it a delicious flavor, and mixed with vinegar, tamari, sesame oil, and a good bit of lime juice. i typically stay away from salads in the winter, but the raw, crunchy vegetables combined with the lush dressing turned out to be the perfect wintery side. there are so many recipes i'm looking forward to trying, especially this recipe for a cauliflower mac n' cheese with (grain-free) cauliflower breadcrumbs! spring cookbook season is upon us, and i couldn't be more pumped for it!

warm winter hugs! xo

thai slaw

| serves 8 as a starter, 6 as a main; dressing makes 2 cups (480ml) |

dressing

1 teaspoon finely grated lime zest, plus more to taste
1⁄2 cup (120ml) fresh lime juice
1⁄3 cup (80ml) extra-virgin olive oil
1⁄3 cup (80ml) rice vinegar
1/3 cup (80ml) toasted sesame oil
1⁄4 cup (37g) roasted unsalted cashews
3 tablespoons gluten-free soy sauce or tamari
3 tablespoons coconut sugar
2 tablespoons minced fresh ginger
1⁄4 teaspoon red pepper flakes
1⁄4 teaspoon natural salt

salad

6 cups (480g) firmly packed shredded Chinese or napa cabbage (1 small head)
4 cups (400g) firmly packed shredded red cabbage (1⁄4 large head)
2 cups (160g) loosely packed bean sprouts
2 cups (180g) ribbed, seeded, and julienned red bell pepper (1 large)
1 cup (40g) firmly packed finely chopped cilantro
1 cup (150g) roughly chopped unsalted roasted cashews
1⁄2 cup (25g) firmly packed finely chopped Thai basil
1⁄2 cup (20g) firmly packed finely chopped mint
1⁄2 cup (25g) firmly packed diagonally sliced green onion (green parts only)
natural salt, to taste
limes wedges, to serve

optional boosters

1 cup (50g) julienned leek (white part only)
2 or 3 medium tangerines or mandarin oranges, peeled and segmented
1 teaspoon ribbed and finely chopped kaffir lime leaves, plus more to tast

method

to make the dressing, throw all the dressing ingredients into your blender and blast on high for about 60 seconds, until smooth and creamy. tweak the lime zest to taste.
toss all of the salad ingredients, including the leek, tangerine, and kaffir lime boosters, in a large bowl. fold the dressing into the salad, then chill, covered, for 30 to 60 minutes to allow the flavors to open and mesh. season with salt to taste, and serve with lime wedges.

enjoy!