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!

similar recipes:

mole black bean tacos w/ cabbage & cilantro slaw

sprouted quinoa burgers w/ cucumber slaw

crunchy sweet potato lunch bowl w/ golden dressing

Butternut Squash Chili w/ Cilantro Yogurt / January 18, 2017 by Lindsey | Dolly and Oatmeal

Butternut Squash Chili w/ Cilantro Yogurt | dolly and oatmeal

a quick hi, hi! we recently returned from our first trip with bebe amesy and it was eventful to say the least. we took a long weekend to see my brother, sister-in-law, and meet our 5-month-old nephew, nico :) our intention was to get the little cuzzies together and have fun in california since we hadn't seen them in quite some time. we were able to get a couple of breakfasts together, and some chill time at my brother's house to have the babes hang with each other, which i'm super grateful for. but it essentially turned into our sweet, chill baby not being his happy, content self, and ultimately coming down with a cold. baby colds are a whole different animal. it's quite scary to watch our teeny guy cough and sneeze the way that us large humans do given his little body. so with all with coughs, sneezes, snot-sucking, steam showers, and general guilt and worry, i'm happy to have our family home.

this brings me to this chili pot. it's warm, plentiful, nourishing - all the things that are needed this time of year. there are some belly warming spices like cumin, and chili powder, some cocoa powder for a bit of depth; and a cool, tart cilantro yogurt sauce to balance all the heartiness. plus it's makes leftovers which is so essential with a sick babe. i hope you all are finding warmth and comfort this week especially. big hugs! xo

you can find the recipe for this butternut squash chili w/ cilantro yogurt over on the shop simon blog :)