Avocado, Kale & Arugula Chop W/ Roasted Poblano & Lime Dressing by Lindsey | Dolly and Oatmeal


summertime is the season i can't be bothered to cook.  every main dinner dish is essentially served with a side of a big green salad.  i also haven't been into variety.  i've learned in these new busier than usual moments, that variety isn't my friend.  rather, the basics are what i can handle at the moment.  that means my grocery list is somewhat a repeat of the week before.  maybe there are some different herbs rotated in for a quick chimichurri sauce, or some cilantro to be thrown in guacamole or a salad dressing.  same goes with the greens i buy.  a big box of spinach for morning smoothies, baby arugula for lunch and dinner salads, and sometimes kale to shred and make a leafy meal more hearty. same goes with what goes in the salad.  this time of year it's always peaches, avocado, and cucumber - always! sometimes there's time for a dressing that goes beyond lime/lemon juice, olive oil, and salt & pep, sometimes not.  

poblano peppers are my favorite to cook with.  they have just enough spice that doesn't completely hit you over the head, and their mild chili flavor is always the perfect amount.  i had some time to play around in the kitchen the other week while amesy napped, and tried out a version of a charred poblano dressing (maybe you saw it on my Instagram stories?), which has become a weekly staple now.  it's a really hearty dressing, so it stands up nicely to dark leafy greens like kale or collard greens, which is always a great choice for leftovers ;)  

while i'm in a land that i hear is "forever summer" (i.e. LA), i know most of you are seeing the last of summer's stone fruits and peppers.  so this salad bids adieu to summer and uses up the last bits of the season before we start talking about soups, and pumpkins, and chilly weather.  it's a bright and punchy salad that can really go with any protein you choose.  frank and i eat it with socca, or occasionally with shredded chicken in the mix.  i imagine you could add some cooked lentils, black beans, or chickpeas in there and have it be just as tasty :)

sending big hugs in these last summer days, friends. XO!



avocado, kale & arugula chop w/ roasted poblano & lime dressing

since the dressing makes extra (probably enough for 2-3 salads) you could easily double the salad if you're serving a larger crowd/want extras for the week.  however, if you're making extra for a weeklong salad, add the avocado and peach as you go, they won't last tossed in the salad at the beginning of the week. 

| salad serves 4 as a side, 2 as a main |

roasted poblano & lime dressing (makes extra)

  • 1 poblano pepper
  • juice from 1 small lime
  • 1/4 cup lightly packed cilantro leaves
  • 2 teaspoons coconut nectar (or sweetener of choice)
  • 1 clove garlic, crushed 
  • 1/2 cup extra virgin olive oil
  • sea salt, to taste

salad

  • 1/2 of one bunch curly kale, roughly chopped
  • 2 packed cups chopped arugula
  • 1 ripe avocado, sliced into chunks
  • 1 ripe peach, thinly sliced
  • 3 tablespoons toasted pepitas
  • sea salt


method

  1. make the dressing.  place the poblano pepper over a medium-low flame on a gas stovetop, turning it every 10-20 seconds until it's evenly charred and tender, about 5 minutes total.  (alternatively, you can place the pepper under a broiler, turning the pepper as each side browns, about 15-20 minutes.)  let the pepper cool completely, then peel the skin and discard it.  rinse the pepper, then slice and de-rib it, and reserve the seeds* (optional).
  2. place the pepper and seeds (if using) in a blender, or a food processor fitted with a metal "s" blade.  add the lime juice, cilantro, coconut nectar, garlic clove, oil, and salt to taste.  blend on high for 30-45 seconds, until everything is broken down and blended.  store the dressing in a lidded container in the refrigerator.
  3. make the salad.  combine the greens, avocado, peach, pepitas, and a good sprinkle of salt with about 3-4 tablespoons of dressing and serve.  

similar recipes:


shaved carrot & avocado salad

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fruity shredded kale salad, for a crowd

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Ice Cream & Almond Butter-Chocolate Cupcakes by Lindsey | Dolly and Oatmeal


i'm popping in real quick to wish you all a happy end-of-summer!  although, i have to say, it kind of seems bittersweet when there's so much heartbreak and devastation happening in texas.  it's the large scale situations like these that have me feeling like anything i do isn't enough.  that giving to a few foundations or food banks doesn't really make a difference in someone's life who's lost so much.  my heart breaks for the families, and pets, and people there.  if you're wanting to donate and you're not sure where to donate to, here's a link to Feed Texas, a non-profit that provides food during major disasters.  also, the Houston Food Bank is another group working to help people affected by Harvey. 

alas, i bring you these almond butter chocolate cupcakes with frozen frosting (ahem, ice cream)! frank loves an ice cream cake. or anything cookies and cream related.  me? i could go without it. but since i'm not really consuming sweets as much, and there's nothing super sweet in the house for him to nosh on, AND because he's being such a great sport about it - i decided to make him something that would satisfy his craving.  

these cupcakes are seriously my favorite.  at first i was a bit afraid of how a grain-free cupcake would fare when mixed with almond butter.  i didn't know if all that fat in a baked good would even work.  i thought the result would be super dense, but the almond butter actually gave them a super lush texture, and the cassava flour (aka, my new baking buddy) gave them that delicate crumb that we're all used to having in a really good cupcake.  if you've followed along on instagram stories, then you know i tinkered around quite a bit with this recipe until i got it just right.  i hope you give them a try, and if you do, i hope you enjoy them as much as we do :)

wishing you all a bright holiday weekend, and the best end of summer! xoxo



ice cream almond butter-chocolate cupcakes | gluten/grain/dairy-free

i didn't make my own ice cream here, for lack of time (and sanity), but i have a few recipes here.  i know the question is going to come up, so i'll just disclose here that i haven't tried making these vegan.  but i'm hopeful that 2 flax "eggs" will do the trick (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water).

| makes 12 cupcakes |

  • 1 1/4 cups almond flour
  • 1/2 cup cassava flour
  • 1 cup coconut sugar
  • 1/3 cup raw cacao powder (or cocoa powder)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 heaping teaspoon fine sea salt
  • 1/2 cup raw almond butter
  • 1/2 cup unsweetened almond milk, at room temp
  • 1/2 cup liquid coconut oil
  • 2 pasture raised eggs, at room temp
  • 2 teaspoon pure vanilla extract
  • 2 pints dairy free ice cream of choice
  • sprinkles (optional)


method

  1. preheat oven to 350°F and line your muffin/cupcake tin with 12 liners.
  2. in a large bowl, whisk together the dry ingredients, breaking up any clumps.  in another large bowl, whisk together the wet ingredients until thoroughly combined.  mix the wet ingredients into the dry and use a rubber spatula to fold the batter together.
  3. fill each muffin/cupcake cavity just below the top.  bake in the center of your oven for 28-32 minutes, until a toothpick or cake tester inserted into the middle of a cupcake comes out clean.
  4. cool cupcakes on a rack for about 10 minutes.  then remove the cupcakes from the tin and let them cool completely.
  5. scoop ice cream onto the cupcake and serve immediately.
  6. cupcakes (without ice cream) can be stored in an air tight container in the refrigerator for up to one week.

similar recipes:


hazelnut layer cake w/ fig compote

hazelnut layer cake w/ fig compote

salted frozen vegan s'mores sandwiches 

salted frozen vegan s'mores sandwiches 

vegan vanilla cupcakes

vegan vanilla cupcakes

Lunch Hacks: Cauliflower, Kalamata Dip & A Quick Pulled Salmon Salad by Lindsey | Dolly and Oatmeal




i'm going to be super honest here.  i'm not the greatest when it comes to preparing lunch.  for some reason, even before anesy was in the picture, i couldn't be bothered to put much thought into it.  please tell me i'm not the only one!?  

a few days out of the work i basically eat 2 eggs, 1/2 avocado, maybe in a salad, but mostly on a piece of toasty bread.  the weekdays are pretty scheduled, so i roughly know how much time i have between amesy's naps to get work done, and eat lunch.  so preparing a lunch that requires more brain power than boiling eggs, toasting bread, and mashing an avocado can simply be too overwhelming.  but since moving to LA, the amount of wholesome, prepared food that's available is kind of crazy.  so, my lunch hack has been to pick up some prepared items a couple times a week to give myself a break.  so i'll pick up a few pieces of wild salmon for amesy and i (he loves it mashed in avocado 👍🏼).  i usually throw mine over greens, with some other veg, and whatever hummus or dip i have in my fridge, and always serve it with some crackers (because crunch is key!).  

another thing that's key is dip!  i've talked all about my fondness of it before, but it's really the thing that makes lunch feel fun for me.  and since i have such a lack of love for lunch, it's the one thing i look forward to eating midday.  i'm a little meticulous (or maybe just crazy) when it comes to actually eating this salad/dip, and have somewhat of a sequence in eating it.  i usually add half of it to the salad to mix around with the salmon and veg, and the other half i save until the end just to enjoy with my crackers.  i was loving simple mills sprouted crackers even before i started limiting the amount of grains i eat, but now that i am, they've been coming in clutch!  their ingredients are as simple and straightforward as ingredients lists come, made with a sprouted seed mix, with some tapioca, and cassava flour, as well as a few other basic components.  you can learn more about how simple mills is making our back-to-school/back-to-work lives easier here ;) 

do you have any lunch hacks? i'm considering starting a monthly, lunch series to help push myself out of this lunch rut, anyone with me!? ;)  let me know if you're into it in the comments, or shoot me an email.  i'm all ears!  

big hugs! xo

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



cauliflower, kalamata dip

you can mix your lunch items around depending on your diet.  i usually aim to have a good portion of protein and healthy fats, some leafy greens, and always something a little crunchy, like crackers :)

| makes a little over 1 cup and about 5 servings |

  • 1 cup cauliflower florets
  • 1 15 ounce can cannellini beans (preferably non-bpa), drained and rinsed
  • 2 tablespoons extra virgin olive oil, plus more for topping
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh oregano leaves
  • 1 garlic clove, roughly chopped
  • 1/4 cup pitted kalamata olives
  • sea salt and freshly ground pepper
  • herbs, for garnish

pulled salmon salad

  • 1/4 cup cauli white bean dip
  • 5-10 Simple Mills Sprouted Seed Everything crackers
  • bibb lettuce
  • 1 piece prepared wild salmon
  • thinly sliced radish
  • cucumber spears
  • microgreens
  • juice from half of a small lemon
  • extra virgin olive oil
  • sea salt & fresh ground pepper


method

  1. bring a lidded pot with about 2 inches of water to a boil.  place the florets into a steamer basket, and place into the pot.  cover and turn heat to medium.  steam for until the cauliflower is tender, about 10-12 minutes.  remove it from the heat and let cool.
  2. add the cauliflower, beans, olive oil, lemon juice, oregano, and garlic to a food processor fitted with a metal "s" blade, and blend until smooth.  add the olives and pulse until the olives are broken down into small flecks.  season with salt and pepper.  place the dip in a lidded container and store in the refrigerator until you're ready to use it. 
  3. to prepare your lunch, tear the lettuce with your hands and place in a large bowl.  pull the salmon from the skin into bite-size pieces an place in the bowl as well.  to your salad add sliced radish, cucumber, and microgreens.  finish it off with a generous squeeze of lemon juice, and a drizzle of olive oil.  season with salt and pepper.  give it all a toss and serve it with your dip and crackers.

similar recipes:


hickory smoked salmon skewers

hickory smoked salmon skewers

fattoush dip

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sunshine mung bean spread

sunshine mung bean spread