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
- 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
- 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.
- preheat the oven to 400°F and line two baking sheets with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.