carrot

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

Turmeric Carrot Apple Soup / January 4, 2017 by Lindsey | Dolly and Oatmeal

Turmeric Carrot Apple Soup | dolly and oatmeal

happy 2017! i hope you all had a wonderful beginning to the new year :) frank and i made our yearly tradition of mole sauce, except this year we kinda cheated by using a starter! basically it had all the spices, chiles, and nuts/seeds all ground up and made into a paste so that all we had to do was add sautéed tomatoes, some stock, and salt! somehow it still took 2 hours to make in between soothing our babe, playing with him, stopping to feed and change him, all that good stuff ;) i also took some time to reflect a bit on the past year. it was grand in so many ways. having my cookbook published, being pregnant and having a baby! in many ways it was the most fulfilling year, but also super rough as well. there were quite a few personal hurdles, the emotional suck of the presidential election and its outcome, and the curious world of hormones post-baby. it's been an interesting year to say the least.

when i was about 2 1/2 months postpartum i began waking up with pretty bad joint pain in my fingers, and enough back pain where it was hard doing much of anything with amesy aside from sitting down with him. so, in an effort to combat the pain and inflammation, and my weakened immune system (i hadn't had a cold in about 2 years, but have had 2 colds in the past 3 months!) i began increasing my intake of turmeric. most recently i made turmeric paste which i add to smoothies, teas, warm nut milk, soups, etc. there are a lot of recipes out here for it, but the one i made was a simple blend of ground turmeric, water, black pepper, and coconut oil, which i really love. it's soothing and pungent in all the right ways. some days are better than others, but the pain i was experiencing in the morning has eased significantly and my back is definitely on the mend. in my experience, food has always been the best medicine and while i’m not saying it’s a cure-all for everything, it is always my first go-to in order to heal and repair my body.

i've been meaning to share this soup with you all for quite some time. i made and shot it 3 days before i delivered amesy knowing that i would welcome a warm, replenishing bowl upon coming home from the hospital. as life would have it, it was the last dish i made before having him, and the first thing i ate after having him, so it's a bit of a sentimental recipe to me.

this soup is definitely one of my favorites flavor-wise. i make a version of this with winter squash each year but decided to swap the squash for carrots. the carrots make for a more subdued sweetness and a thinner consistency which is a nice change. mixed together with the tart apple and the earthy turmeric, makes for a beautiful flavor that only gets better the longer the soup sits and the flavors marry. i hope you all enjoy it as much as i do :)

big love to you all for your continued support of this space throughout the years. i hope we continue to grow together in 2017! xo

turmeric carrot apple soup | v & gf

| makes 4 servings |

2 tablespoons extra-virgin olive oil
1 large onion, diced
1 large apple (honeycrisp or another tart apple), peeled and finely chopped
2 cloves garlic, minced
1 1/2 teaspoons ground turmeric
1 teaspoon ground cumin
1 1/2 pounds carrots, chopped into 1/2-inch pieces
4 cups low-sodium vegetable stock
1 bundle thyme, tied with string
1/2 cup unsweetened cultured coconut yogurt
sea salt and fresh pepper, to taste

method

heat the oil in a soup pot over medium heat. add the onion and apple and cook until both are soft, about 6-8 minutes. add the garlic, turmeric, and cumin and cook until fragrant, about 30 seconds. then add the carrots, stock, and thyme and bring it all to a simmer. cover and cook until the carrots are tender, about 20-25 minutes. remove from heat and let the soup sit for 10 minutes.
remove the thyme bundle and carefully blend the soup in a blender or food processor. add the yogurt, season with salt and pepper, to taste. then blend it once more.
transfer the pureed soup back to the soup pot and bring to a simmer. serve soup hot and garnish with toasted pecans, drizzled oil, and thyme sprigs (optional).

similar recipes:

fennel-roasted carrots & shallots w/ shaved apple

crunchy crusted sweet potato lunch bowl w/ golden dressing / March 2, 2016 by Lindsey | Dolly and Oatmeal

crunchy crusted sweet potato lunch bowl w/ golden dressing | dolly and oatmeal

lunch is the one meal that always stumps me. before i started freelancing full-time i would religiously prepare my meals the night before, and sometimes, if i was thinking clear enough, i would do the sunday prep thing. when i was teaching and attending grad school, i had zero time to contemplate what i wanted, or what i was in the mood for. i didn't consider food as anything less than brain fuel. but now, given that i generally work from my home, i have more options, a fridge that's usually stocked, and a flexible lunch "hour" that allows me to have more options. so naturally, one would think that my lunch habit would benefit from a more fluid schedule. but it's actually the opposite. i find that preparing myself anything more than a piece of toast piled with green stuff, a bowl of leftover soup, or an apple with peanut butter a bit too overwhelming. i long for those beautiful lunches i see on instagram, or the perfectly constructed salads i'll have when i'm eating out. so with the weather inching towards warmer days, and the afternoon light shining a bit longer i'm fully invested in making some changes.

i've been breading everything i can with pulverized oats. i usually season them with some garlic and onion powder, dried parsley and oregano; and salt and pepper. to my surprise they crisp up really well without charring or burning too quickly, and they stay super crunchy - mega plus! this lunch bowl came together like most lunch bowls come together - with some assistance from leftovers. rice and/or grains, leftover veg from a dish i had prepared (this time carrots and half a cabbage), salad greens, and some jazzed up, crunchy-coated sweet potatoes. plus, a golden, sunshine-y turmeric dressing. and always, always a good dose of california olive ranch olive oil for the roasting, topping, coating; and for all the sauces and dressings! before anything in my kitchen gets roasted or cooked, california olive ranch olive oil is liberally applied. not only does the flavor stand up and shine through, but it's the people behind the product (that i was fortunate enough to meet) that honor the process and work that goes into producing a responsive and conscious product for us all to enjoy.

eat that rainbow, xo!

*this post was created in partnership with california olive ranch. thank you for supporting the sponsors that keep dolly and oatmeal going!

crunchy crusted sweet potato lunch bowl w/ golden dressing | v + gf

this lunch bowl can be prepared with whatever vegetables you have on hand , really. i would love to see how some breaded cauliflower tastes here, or in the summer, maybe eggplant. i'm finding that the options are quite endless. the golden dressing makes extra for the week, and the leftovers. if left in the refrigerator, you may need to add a few teaspoons of water to get the consistency more fluid.

| makes 2-4 servings depending on appetite |

golden dressing

1/4 cup California Olive Ranch olive oil
3 tablespoons fresh lemon juice
2 tablespoons sunflower butter (almond butter or tahini can be used as well)
2 tablespoons water, more to thin
1 tablespoon white mellow miso
2 teaspoons fresh turmeric (or 1/2 teaspoon dried ground)
1 teaspoon maple syrup (or sweetener of choice)
1 clove garlic
fresh pepper

lunch bowl

2 sweet potatoes, scrubbed, dried, and cut into 1-inch chunks
2 tablespoons California Olive Ranch olive oil
2/3 cup pulverized rolled oats (or gluten free bread crumbs)
salt + fresh pepper
2 cups cooked wild rice
3-4 cups fresh arugula
2 carrots, grated on a cheese grater
half a small head of cabbage, grated on a cheese grater
sprouts or microgreens, to serve

method

for the dressing, combine all the ingredients in a blender or food processor, scraping down the sides every so often. thin with more water until dressing is smooth and fluid. taste and adjust, adding more miso if need be. set the dressing aside or refrigerate until ready to use.
for the lunch bowl. preheat oven to 400°F and line a baking sheet with parchment paper, set aside.
in a large bowl, toss together the potatoes with the oil, season with salt and pepper. add the pulverized oats (or bread crumbs) to a large plastic bag. a few at a time, add the potatoes, shake the bag to cover and bread the potatoes, then place them in a single layer on the prepared baking sheet. repeat with remaining potatoes. bake for 30-40 minutes, stirring and rotating halfway through until the edges of the potatoes are crisp and browned.
portion the potatoes, rice, arugula, and the carrot and cabbage in a bowl. drizzle with the golden dressing and top with sprouts or microgreens.

enjoy!