May 21, 2018 by Lindsey | Dolly and Oatmeal

Roasted Salmon Pepita and Poblano Nature Made-14.jpg

This is a sponsored post written by me on behalf of Nature Made. All opinions are 100% mine.

i was talking to my friend the other day about diet because she was telling me about some stomach pains she had been having the past few months. we got onto a whole topic about the various diets that are out there, some informative, and some confusing. it made me think a lot about my journey on this (seemingly) endless search and endeavor for well-being. and i've come to realize over the years that this looks different for each individual. everyone comes to it with their own ideas and approach, their own background and history; but something that has always mattered to me personally, was if i was going to really look down the long lens of what "well being" was, is was going to be through a very holistic approach.

by holistic, i mean taking into consideration the whole body (the mind also very much included in this). my first undertaking was by changing my diet; removing inflammatory foods, and generally making better decisions about what i was nourishing my body with. but over the years that changed and shifted; i would gain knowledge in certain areas about what might be affecting me, but still not feel my best. i started to notice a giant shift however, when i found out i was pregnant. previously i had focused solely on diet, without taking into account the substantial impact that supplements can have when taken with a nutrient-dense diet.

postpartum, i went through a whole slew of hormonal problems, some i'm still dealing with 19 months out. a few months after having amesy, i stopped taking my prenatal vitamins - vitamin d, magnesium, and a probiotic - because i didn't think i really needed them anymore. i should also mention i wasn't eating my best either. i was starting the mornings with too much sugar, drinking coffee (which has always been a negative trigger for my system), eating way too many carbs at night, and dealing with the stress of moving across the country with a tiny baby. it wasn't until amesy was about a year old that i finally sought the help of a holistic nutritionist here in los angeles.

because vitamin d is synthesized by the skin when exposed to the sunlight during certain times of the day and year, i thought that if i was in the sun enough my source of vitamin d would be fine. it turns out that's not really the case, and that vitamin d aids in the absorption of calcium, which impacts your bones, muscles, and your immune system†. so from there, my nutritionist suggested a few supplements to get me back on track, vitamin d and magnesium among them. nature made vitamin d is my everyday go-to, it's a trusted partner that's devoted to supporting a healthy and wholesome lifestyle. consuming a nutrient rich diet, while also supplementing with vitamins plays an important role in helping me to fill any gaps in feeling my best.

this dish is a little jazzed up, but for the blog, but it's something that i eat each and every week. i try to balance my meals with healthy fats, greens and/or veggies, and nutrient rich protein. i tend to stick to wild salmon when i can get it. here, it's simply roasted with some oil, and salt and pepper. the real gem of this dish is the green romesco sauce. it's slightly spicy because there are poblano peppers at its' base. it's pulsed with toasted pepitas, some garlic, oil, and vinegar. what i love about this is that you cane make the sauce ahead of time, and cook and eat throughout the week with your preferred protein and this romesco sauce. i could even see it being a lovely compliment to grilled veggies in the summertime.

xo!

†These statements have not been approved by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.

Wild Salmon W/ Pepita & Poblano Romesco | Dolly and Oatmeal

Roasted Salmon W/ Pepita & Poblano Romesco Sauce

the sauce is on the spicy side. if you want to keep some heat, i suggest using 1 green bell pepper, and 1 poblano pepper.
additional protein options could be: roasted chicken, another fish fillet of your choice, cooked lentils, or cooked beans such as chickpeas.
i served this salmon over some greens with sliced radish, olive oil, lime juice, and salt and pepper, but you could serve it alongside roasted veggies, any grains of your choosing, or as is.

print the recipe!

| 4 servings |

2 poblano peppers
1/2 cup parsley
1/4 cup toasted pepitas (pumpkin seeds)
1 large garlic clove
1 1/2 teaspoons apple cider vinegar
1/4 cup extra-virgin olive oil
salt & fresh ground pepper
1 pound salmon, preferably wild-caught, sockeye, or king
1 tablespoon avocado oil, or another heat-tolerant oil

method

for the romesco. roast the pepper over a gas flame set to medium-low, rotating it with tongs until charred evenly - about 15 minutes (if you don't have a gas stove, you can broil it in your oven). place pepper in a boil and cover tightly with plastic wrap (this creates steam to help peel the skin). once cool enough, cut the pepper and discard the stem and seeds, carefully peel the skin and discard. run the peppers under water to remove any excess char; dry, and blend in a food processor with remaining ingredients. season to taste with salt and pepper. place in a lidded jar in the refrigerator until ready to use (i like to make it a couple days in advance to let the flavors come together.)
for the salmon. preheat oven to 450°F.
rub salmon filet with the oil, and generously season both sides of it with salt and pepper. place the filet in a large baking dish. cook for 12-15 minutes, until the flesh is opaque, and mostly cooked through.
let the salmon cool for 10 minutes. then slice it into 4 portions and top it with the romesco sauce.

similar recipes:

pulled salmon salad w/ cauliflower-kalamata dip

Super Simple Spring Green Broth w/ Soba Noodles / May 3, 2018 by Lindsey | Dolly and Oatmeal

Spring Green Broth w/ Soba Noodles | Dolly and Oatmeal

i'm not sure about where you live, but spring has kinda been all over the place. and not to talk too much about weather, but the weather totally informs me of what i want to eat! you too? we've had weeks in the cool, breezy 60's. and next week they're calling for temps in the 80's. but just recently it's been super chilly, drizzly, and overcast. it's kind of been fantastic. we've had the heat on, warm food in our bellies, cozy sweaters, just general coziness all around :)

i made this broth with health in mind (we all recently got over the flu, and still have a nagging cough), but really, it's just a spring green bowl that hugs you in all the right places. i added chard to a basic chicken bone broth (you could totally use vegetable broth, too), along with some aromatics, and herbs, giving it that full-flavored, down right gratifying slurp. i love this time of year when sunny days are warm, you can get a little sun-kissed on the end of your nose, and the apples of your cheeks, but still crave warmth at the end of the day when the sun's gone down and everything gets genuinely chilly.

i added a bunch of spring toppings that i had on hand. some steamed broccoli rabe, quickly sautéed snap peas (which, when they're this fresh literally take 3 minutes tops to cook!), some sliced radish, and chopped spring onion. it's a diy toppings kind of recipe, where you could totally add whatever you have on hand and it will be just as virtuous.

xo's!

spring green broth w/ soba noodles | gf

this is a kind of recipe where you could really use any hearty greens you like for the broth (kale, arugula, collard greens, etc.). similarly, you could add any toppings that you have on hand here: zucchini noodles, carrot ribbons, cooked beans or lentils, or i could see a roasted or grilled piece of salmon or any type of white fish plopped right in the broth or served alongside.

print the recipe!

| makes roughly 4 servings |

3 cups bone broth, or vegetable broth
2 tablespoons olive oil
2 leeks, white and light green parts sliced thin
2 garlic cloves, minced
3 cups greens, (i used swiss chard)
1/2 cup cilantro
1 1/2 tablespoons gluten-free miso, like chickpea or brown rice miso
1-2 teaspoons gluten-free tamari
1/2 small lemon, juiced
salt & fresh ground pepper
1 package 100% buckwheat soba noodles

to serve (optional):

steamed broccoli rabe
sauteed snap peas
thinly sliced radish
sliced green onion
toasted sesame seeds

method

place the bone broth in a large soup pot over medium heat and bring it to a simmer.
while the broth is simmering, heat 1 tablespoon oil in a saute pan over medium heat. add the leeks, and stir. cook until soft, about 2-3 minutes. add the garlic, and stir. cook until fragrant, about 45 seconds. remove from heat. (keep the pan around, you're going to use it later to cook your veggies.)
to the container of an upright blender (preferably high-speed), add the broth, leek and garlic mixture, chard (or whatever greens you are using), and cilantro. cover the container with the top and let the ingredients sit for about 10 minutes, letting the greens soften and wilt a bit. then, blend on high for about 1 minute, until everything is broken down and blended. add the miso, tamari, and lemon juice and whiz everything again. taste and adjust any seasonings, and add salt and pepper to taste. (if you're not using a high-speed blender, and you don't have a smooth, broth-like consistency, you may want to strain the broth through a fine mesh sieve.)
return the green broth to the soup pot and bring to a simmer. turn heat down to low, and cover to keep warm while you prepare your soba noodles and veggies.
cook the noodles according the package's instructions. drain, and cool them under cold water to stop them from cooking.
divide the broth between bowls, add the soba noodles and whatever other toppings you like. serve hot.

similar recipes:

creamy broccoli rabe soup w/ crisp quinoa & yogurt

Breakfast For Dinner: "Cream Cheese" Omelettes w/ Balsamic Greens / March 22, 2018 by Lindsey | Dolly and Oatmeal

Breakfast For Dinner: "Cream Cheese" Omelettes w/ Balsamic Greens | Dolly and Oatmeal

frank and i recently celebrated our 8-year dating anniversary. and of course, with those memories of our first year together brings back all sorts of nostalgia. these eggs are part of that story.

mine and frank's first year together was in many ways, a growing experience. i think we both were able to view the world a little differently through each other's perspective. that first year also challenged us as a couple. but we made it through, and persevered. i grew a deep respect and love for frank, how he viewed the world, what made him tick, his passions in life, on and on.

we celebrated our first year together at a little b&b in snowy upstate new york. and the keeper of the b&b, nancy, took such care of her guests, making us delicious breakfasts each morning. our first breakfast was a cream cheese egg omelette! i was completely smitten. i had never thought to schmear eggs with cream cheese, making it melty and warm, and taking an "eh" omelette to the next level. we dubbed them fancy nancy eggs. so once we got back home i immediately took to my kitchen and tried recreating them. after a few tries, i found that the trick was letting the cream cheese come to room temperature, so that way it melts into the eggs in just the right way.

this rendition here is one i've been making for a couple years now. it uses a vegan cream cheese, and adds some greens, and healthy fats to round it out and really make it a wholesome meal. it's got everything to nourish and fill you up: protein, fiber, and healthy fats. plus, it's a super fast dinner (or lunch) i like putting together at least once a week. it's the kind of weeknight meal that understands me: big on flavor, and small on prep. i hope you love as much as we do!

**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book! i love regramming you all on instagram stories! xo!

breakfast for dinner: "cream cheese" omelettes w/ balsamic greens | gf & df

| makes 2 omelettes |

PRINT THE RECIPE!

1 tablespoon extra virgin olive oil
1/2 tablespoon good-quality aged balsamic vinegar
1 cup spring greens, arugula, or spinach
salt & fresh ground pepper
olive oil, ghee, or grass-fed butter, for cooking
4 pasture-raised organic eggs
1/4 cup vegan cream cheese (my favorite is kite hill), at room temp
1 cup spring greens, arugula, or spinach
1/2 ripe avocado
1/4 cup microgreens
chopped chives and chive flowers, for garnish

method

toss the greens with the olive oil, and vinegar; season with salt and pepper, and toss once more. set aside.
heat an 8 or 10" skillet over medium heat. once the pan is hot add enough olive oil to lightly coat the bottom of the pan (or add a knob of ghee or grass-fed butter). whisk together the eggs, and season with salt and pepper. add half the egg mixture to the pan and turn the heat to medium-low, cook until the top of the eggs is a bit sturdy, about 3-4 minutes. then, in one motion, flip the egg with a large rubber spatula, to cook the bottom. cook for about 1-2 minutes, then transfer the omelette to a plate. repeat with the remaining eggs.
cover half of the omelettes with 2 tablespoons of "cream cheese", then split the greens and avocado between both omelettes. top with microgreens, chopped chives, chive flowers, and bit more cracked pepper. eat warm :)