this is the type of meal i don’t have  the luxury of eating every single day.  truth is, if i’m partaking in any sort of lettuce cup it’s usually packed with tuna or some sort of leftover chicken, and some sliced avocado.  nothing really fancy at all!  but i’m here to change that - for all of us!  so, what makes the difference between a sad lettuce cup and one full of possibility?  just a little bit of prep!

every component in this recipe (which aren’t many) can be prepared ahead of time.

  • cauliflower - cut and stored in a sealed container for up to 4 days

  • sweet & spicy sauce - mixed and stored in a lidded jar in the refrigerator for up to 1 week

  • sliced scallions - stored in a sealed container in the refrigerator for 1 week

  • toasted nuts and seeds - cool and store in a lidded jar at room temperature for up to 2 weeks

on the day of, simply cook the cauliflower, let it cool a bit.  then assemble the cups with all the stored fixings and freshly sliced avocado.  

when i’m planning meals for the week, i generally try to go with at least 2 recipes that i know i can prep components of beforehand, that way there’s less cooking the day of.  my trick is to have a couple of sauces (like this sweet & spicy one), a pesto, and salad dressing the week of.  this makes putting meals together doable without giving up and ordering takeout, or repurposing the same meals over and over again.  

this is one of my favorite sauces.  it’s sticky, it’s sweet, it’s spicy, and it has a ton of depth.  i love roasting veggies that are able to soak in all the flavor like cauliflower and broccoli.  they kind of become sponges for the sauce, so when you bite into it you just get loads of flavor! i hope you love these little cups as much as i do :)

happy october, sweet friends!

sweet & spicy cauliflower avocado cups | gf

 i made these cups with avocado, but you could add anything here really.  you could add pulled chicken, roasted chickpeas, cooked lentils, etc. 

print the recipe!

| serves roughly 4 |

sweet & spicy sauce

  • 1/4 cup extra virgin olive oil

  • 3 tablespoons coconut aminos

  • 2 tablespoons raw honey

  • 2-3 teaspoons sriracha

  • 2 teaspoons gluten-free tamari

  • 1 clove garlic, minced on a microplane

  • salt

cauliflower cups

  • 1 head cauliflower, cut into bite-size pieces

  • salt

  • 1 head butter lettuce

  • 1 ripe avocado

  • 1 bunch scallions or green onions, white and light green parts sliced thin

  • toasted chopped almonds

  • toasted black sesame seeds


  1. preheat oven to 450°F. line a baking sheet with parchment paper.

  2. in a mixing bowl, whisk together the oil, coconut aminos, honey, sriracha, tamari, and garlic. taste, and season with salt as needed.

  3. place the cauliflower in a large bowl, add half of the sauce and toss everything together until the cauliflower is covered and has soaked in the majority of the sauce. spread onto the baking sheet in an even layer, and cook for 25-30 minutes, until tender and browned around the edges. remove from the oven and let cool until ready to handle.

  4. while the cauliflower is cooking, prepare the cups. tear the outer leaves of lettuce from the stalk and wash thoroughly, pat dry. thinly slice the avocado, and add 2-3 slices to each cup.

  5. add the warm cauliflower to the cups, and top with scallions, almonds, and sesame seeds. drizzle the cups with some leftover sauce and serve.

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roasted 7-spice cauliflower w/ tahini

roasted 7-spice cauliflower w/ tahini

moroccan cauliflower salad

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chipotle cauliflower rice & bean enchiladas

chipotle cauliflower rice & bean enchiladas

DIY EVERYTHING BAGEL SEASONING by Lindsey | Dolly and Oatmeal

a few saturdays ago my dad came over in the morning to deliver amesy and frank some fresh made bagels from the farmers’ market. amesy loves bagels, i’m pretty sure they’re in a completely different food category in his mind. he prefers to eat his bagels (or any of his snacks) on the corner of our counter. he munches away until he’s finished and says some version of “down”, when he’s done. most times he’s content with the one mini bagel i allow him, and other times there’s quite the ordeal.

but, back to my dad’s bagel delivery! i was making brunch for frank and me the next day. he was having an everything bagel with his eggs, i was having half an avocado with mine. when i reached down into the bag for his bagel there were a few handfuls of extra everything bagel seasoning that i promptly showered my avocado with. i posted a simple photo of it on instagram and instagram stories and got quite a lot of feedback, mostly about how everything bagel seasoning is amazing (most people use trader joe’s “everything but the bagel” blend), and how much they love it too. but i also heard from people who don’t have a trader joe’s nearby, or international followers who don’t even have access to purchase it online. so i thought i would create my own version to live here for anyone needing or wanting this recipe to fall back on.

and to be honest, i actually prefer this homemade version better. i created my own ratio of blends, and used flaky sea salt instead of a finer grain salt. and because i generally use it as a seasoning, i added a note on toasting the seeds beforehand, giving it that toasted-like-a-bagel vibe. i hope this little pantry staple finds a place in your home.

happy sprinkling, loves!

diy everything bagel seasoning

print the recipe!

i love using this seasoning on sliced ripe avocados. it’s also a great seasoning for eggs, and i even used it to top savory scones which i highly recommend.

| make roughly 1/3 cup |

  • 2 tablespoons dried garlic

  • 2 tablespoons dried onion

  • 1 1/2 tablespoons white sesame seeds

  • 1 1/2 tablespoons poppy seeds

  • 2 teaspoons flaky sea salt (like maldon)


method 1 - non-toasted seeds

  1. place all the ingredients into a sealed jar and shake until it’s all mixed together! store at room temp for up to 1 month.

method 2 - toasted seeds

2. heat a cast iron skillet over medium-low. once hot, add the sesame seeds, shaking the pan, until toasted and golden. remove from heat and let cool completely. add the sesame seeds, along with the other ingredients to a sealed jar and shake until it’s mixed together. store at room temp for up to 1 month.

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pumpkin seed dukkah

pumpkin seed dukkah


to be honest september stumps me in terms of cooking. it’s the height of produce season where you get the wonderful overlap of late summer and early fall mixed into one, and it’s almost too much for my brain to compute! do you have the same problem? i get into a seasonal rhythm when i’m cooking breakfast, so when a new season comes along everything kinda gets thrown out the window. i’ve been having cold summer smoothies on heavy rotation, along with almond yogurt with summer berries and almond butter. i’ve also been making amesy pancakes loaded with sliced peaches and/or blueberries.

so whenever i think of shifting to september, when we want a hint of autumnal spice, but we’re not quite ready to go full throttle, i turn to granola. it’s the perfect conduit for touches of cozy that can paired with just about anything. i tend to go for grain-free granola mixes these days, but many-to-most, store-bought varieties tout their “soft & chewy” texture. not sure about you, but i’m team “hard & crunchy” when it comes to grain-free granola. so most times i just make my own.

this granola recipe pairs 2 of my favorite things: seeds and coconut flakes. coconut flakes are the vehicle here for ultimate flavor. when it’s mixed up and baked with a bit of sweetener, spices, and salt, it absorbs all that flavor delivering the most tasty granola. the roasted plums here were an afterthought, but so worth the little bit of time to make them. you just throw them together while the granola is cooling - easy-peasy. they add a perfect little touch of summer’s end.

happy september, sweet friends!

pepita-coconut granola w/ maple roasted plums | gf/v/grain-free


| makes roughly 3 cups granola |

  • 2 cups coconut flakes

  • 1 cup raw pepitas (pumpkin seeds)

  • 1 cup chopped almonds

  • 3 tablespoons chia seeds

  • 1 teaspoon ground cinnamon

  • a couple pinches fine sea salt

  • 1/4 cup coconut nectar, maple syrup, or raw honey

  • 2 tablespoons melted coconut oil

  • 1 teaspoon pure vanilla extract


  • 4 firm, but ripe plums, halved and pitted

  • 1 tablespoon maple syrup

  • 1 teaspoon melted coconut oil

  • pinch of salt

  • unsweetened plant-based yogurt or milk, for serving


  1. preheat oven to 325°F, and line a baking sheet with parchment.

  2. in a large bowl, mix together the coconut flakes, pepitas, almonds, chia seeds, cinnamon, and salt.

  3. in a small bowl, whisk together the coconut nectar, coconut oil, and vanilla extract. pour over dry ingredients. use a rubber spatula to mix the granola, making sure everything is mixed thoroughly and evenly.

  4. spread the granola evenly into the baking sheet, pushing it out into a flat layer. bake for 25-30 minutes, mixing it halfway through, until it’s lightly browned, and fragrant. (the color of the granola will also depend on what liquid sweetener you use. mine resulted in a darker color because i used coconut nectar.)

  5. let the granola cool, and raise the oven temperature to 400°F to roast the plums.

  6. line a baking sheet with parchment paper and toss the plums together with coconut oil, maple syrup, and salt. roast the plums cut side up for 25-30 minutes, until tender and juicy, and lightly browned around the edges. let cool for about 10 minutes.

  7. scoop your desired amount of yogurt into a bowl. top with a good bit of granola, and 1 or 2 plum halves; drizzle a bit of the plum juices around the bowl, and enjoy!

  8. store the granola in a sealed jar at room temperature for up to 2 weeks. store leftover plums and juices in a sealed container in the fridge for up to 1 week. reheat the plums or let them come to room temp before serving.

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