Bee Pollen, Berry & Broccoli Rabe Smoothie / June 1, 2016 by Lindsey | Dolly and Oatmeal

Bee Pollen, Berry & Broccoli Rabe Smoothie | dolly and oatmeal

the first few weeks of my pregnancy i was all, i'm going to eat kale salads, drink all the green juice, and give this babe every nutrient i can find. turns out that life and pregnancy had a different plan (as they often do!). while i wasn't most nauseous in the morning, afternoon and dinner time was somewhat tortured moments of the day where i felt completely disconnected and couldn't get my stomach and my brain on the same page - it actually wasn't until a few weeks ago where i was able to eat like a functioning adult. i had been living off of every breakfast food that was palatable and sneaking in some random stuff on the side (one night it was granola topped with banana, and potato salad - balance. right?). i felt super guilty and totally thought this tiny human was getting gypped of all the wholesome foods i initially was pumped to be able to give him. when the nausea finally decreased i started getting back to a better eating routine and incorporating some green stuff here and there. i began with straight up fruity acai bowls and now i've been progressively adding greens to my mid-morning smoothie routine with zero queasy vibes!

i love a kale smoothie, but i've been adding whatever i have on hand: baby spinach, leftover beet greens, and to my surprise broccoli rabe leaves actually taste super awesome all whipped up with some berries, and frozen, creamy banana :) their slightly peppery leaves give this smoothie an extra kick i never thought would be worth trying. but this smoothie is chock full of spring and summer faves, too. if you follow me over on snapchat (username: dollyoatmeal) then you saw that i just picked up a couple of baskets of fresh strawberries at the market this past sunday - they were odd shaped, full of stems, vibrant, super juicy, and sweet! it'll be a while before raspberries make their debut, so for the time being i'm sticking to the frozen variety. it's also got some bee pollen because: allergy season. whenever frank's partaking in smoothie drinking i always add some bee pollen for his allergies, because oddly enough it actually reduces histamine (which is the result of an allergic reaction). so this is a great way to relieve some of your allergies while also getting a good amount of nutrients in the process - win/win!

love + smoothies! xo

* this post was created in partnership with Andy Boy Broccoli Rabe. all opinions, as always, are my own. thank you so much for supporting the sponsors that help dolly and oatmeal going!

bee pollen, berry, and broccoli rabe smoothie | vegan

any berries would be great here, and i could imagine using all frozen berries if that's what you prefer/have on-hand (just nix the ice cubes). i also imagine that using unsweetened coconut yogurt in place of the almond milk would be super as well.

| makes 2 small servings |

1 cup broccoli rabe leaves
1 small frozen banana
1 cup fresh strwberries
1 cup frozen raspberries
1 cup unsweetened almond milk
1 tablespoon hemp seeds
1 teaspoon bee pollen
1 teaspoon maple syrup
ice

method

place all ingredients in an upright blender (preferably high-speed) and blend for 1 minute, until completely smooth.
pour into 2 glasses, top with bee pollen, and serve immediately.

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raspberry-currant yogurt crumble cake (gf + df) / July 21, 2015 by Lindsey | Dolly and Oatmeal

raspberry-currant yogurt crumble cake (gf + df) | dolly and oatmeal

if you've read a bunch of posts here then you've probably heard me go on and on about my summers spent on martha's vineyard. this year it's a shorter trip, but we're here on this magical island and that's all that matters! a whiff of the salty air, the fishy but welcoming fragrance of the fish markets, the sweet smells of the rosa rugosa bushes that line shores of every beach, and the hefty amount of sea mist that rolls through the beach grass just as the sun sets. the majesty of this island never gets old; it's as though i see it with new eyes each time i deboard that ferry.

i'm making it a short post today, we're trying to get as much time in with the fam and pups before we head back to brooklyn. but before i go i wanted to share this fruity crumb cake. it's a riff on a basic coffee cake but more berry-centric, with less cinnamon-y flavor. i happened to get up to stone barns just in time for their raspberry harvest and bought as many cartons of those sweet gems as i could carry. and while i typically shy away from using raspberries in baking (frank and i usually eat them all up before i can do anything with them), i had quite a bit leftover and was trying to clean out the fridge a bit before we left. i also had currants that i had picked up a few days prior and thought that the sweet raspberries and tart currants would be perfect in a cake situation! turns out it was one of my favorite things ever. so much so, that i made another cake with leftover blueberries the next day for my brother :)

this cake (in my opinion) is the perfect amount of sweet/tart that invites you to eat it with breakfast, as a afternoon treat, or perhaps as a light dessert. the crumble also has that essential balance of sweet/salty with a hint of cinnamon, hitting those traditional coffee cake notes. it's definitely a hit around here, perhaps it will be a new favorite in your kitchen as well :)

wishing you all cool summer breezes! xo

raspberry-currant yogurt crumble cake (gf + df)

feel free to substitute whatever berries you have on hand. if they're a larger berry i would suggest cutting them to the size of a dime or penny for even baking. i prefer to use this unsweetened cultured coconut yogurt, but 1/2 cup full-fat coconut milk with 1 1/2 teaspoons vinegar or lemon juice works just as well.

| makes one 8-inch round cake |

crumb topping

1/2 cup brown rice flour
1/4 cup gluten-free old fashioned rolled oats
1/4 cup coconut sugar
1/4 cup monkfruit sweetener
1/2 teaspoon cinnamon
big pinch of fine sea salt
1/4 cup melted coconut oil

cake

1 cup brown rice flour
1/2 cup oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
2 large eggs
1/4 cup sunflower oil
2/3 cup coconut sugar
1 teaspoon pure vanilla extract
1/2 cup unsweetened non-dairy cultured yogurt (i use this coconut yogurt)
1 1/2 cups mixed raspberries and currants

method

preheat the oven to 350°F, oil an 8-inch springform pan and line the bottom with parchment paper; set aside.
make the crumb topping. with a fork, whisk together the flour, cinnamon and salt; drizzle in the coconut oil and maple syrup and mix until crumbly, then add the almonds and mix to combine once more. cover with cling wrap and place in the refrigerator until ready to use.
make the cake. in a large bowl, whisk together the flours, baking powder, baking soda, cinnamon and salt; set aside. in another large bowl, use an electric mixer on low to beat together the eggs and oil together; then add the sugar and vanilla; mix on low until combined. add 1/3 of the flour mixture and beat on low until combined, then add 1/3 of the yogurt and beat on low until combined; alternate between the two until fully incorporated. gently fold in 1/2 the berries and currants; turn batter out into the pan and smooth the top with a spatula. evenly distribute the remaining berries over top of the cake. remove the crumb topping from the fridge and use your fingers to break it up a bit; evenly distribute crumbs over top of cake.
bake for 50-60 minutes, until a cake tester inserted into the center of the cake comes out clean. remove from oven and place on a rack; let cool completely before removing the sides of the pan and serving.

enjoy!