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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Strawberry-Rhubarb & Olive Oil Chocolate Cake w/ Chocolate Whip / May 26, 2016 by Lindsey | Dolly and Oatmeal

Strawberry-Rhubarb & Olive Oil Chocolate Cake w/ Chocolate Whip | dolly and oatmeal #glutenfree

i know i said last week that i was essentially going to wait until memorial day weekend to break into rhubarb season and make a pie, but i couldn’t wait. i saw these beautiful vibrant stalks and the first juicy strawbs at the market the other day, and i broke down and bought them. maybe this is a totally cliche thing to do when you’re pregnant (or just an emotional human being) but cake, guys. cake to ring in the fruity baking season that beats all others!

as i’ve mentioned before, my one consistent go-to pregnancy craving has been strawberries. from the beginning i was eating at least 2 pints per week, so, needless to say, strawberry season has been all i’ve been wanting/dreaming about! there are so many ways to use strawberries, or any in-season berry for that matter. but my fave is to really let the fruit shine in its most natural way. so in this situation i thought topping the cake with these sweet, juicy babes was the only way to do them proper justice.

things i love about this cake:

chocolate & rhubarb & strawberries = everything
the cake is so light and subtle it can totally be eaten as breakfast :)
the chocolate whip! fluffy, creamy, and adds just enough to make this cake a bit more luscious
california olive ranch’s rockin’ new mild and buttery olive oil
if you look at it from above it looks like a huge strawberry-topped doughnut
if you look at it from the side it looks like an even bigger cupcake ;)

but seriously, this is one of my favorite cakes i’ve made and shared here on the blog! i hope you enjoy it! xo

*this post was created in partnership with california olive ranch. all opinions, as always, are my own. thank you for supporting the sponsors that keep dolly and oatmeal going!

strawberry-rhubarb & olive oil chocolate cake w/ chocolate whip | gf + df

i've been using superfine brown rice flour for baking for the last couple of months and have been loving how tender and delicate it makes baked goods. you can certainly use regular brown rice flour here 1:1, but i would nudge you to try the superfine variety some day - it's really great to work with! (i bought this brand.)

| makes one 8-inch round bundt cake // serves 8 |

1 cup superfine brown rice flour
1 cup (gluten free) oat flour
1/3 cup cacao powder, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup coconut sugar
1/2 cup california olive ranch mild and buttery olive oil
3 large farm eggs
1 cup unsweetened applesauce
2 teaspoons pure vanilla extract
1 cup sliced rhubarb
1 pint strawberries, sliced or whole (depending on size)

chocolate whip

1 can full-fat coconut milk, refrigerated overnight
2 tablespoons cacao powder
2 tablespoons powdered coconut sugar*
2 teaspoons pure vanilla extract
pinch of salt

*to make powdered coconut sugar: blend 1/2 cup coconut sugar in a high-speed blender (preferably a Vitamix) on high for about 30-40 seconds, until powdery. store extra in an air tight container.

method

preheat oven to 350°F and oil an 8-inch bundt pan, dust pan with cacao powder and set aside.
in a large bowl, whisk together the flours, cacao powder, baking powder, baking soda, and salt. set aside.
in another large bowl, beat together the sugar and oil with an electric mixer on medium-low speed until mixture is wet and sandy. add the eggs one at a time, beating them on low until fully incorporated. add the applesauce and vanilla, and beat together once more until mixed.
in 3-4 applications, add the dry ingredients to the wet and blend on low until mixed. repeat until everything is incorporated. set the electric mixer aside and use a rubber spatula to fold in the sliced rhubarb.
evenly distribute the batter in your prepared pan and smooth the top with the spatula.
bake until a cake tester inserted into the center of the cake comes out clean, about 35-40 minutes. set cake on a cooling rack and allow it to cool completely. once cool, run a thin knife around the sides to loosen it. invert the cake onto a large plate, platter, or cake stand.
frost with the chocolate whip and top with sliced or whole strawberries. slice and serve, or cover cake lightly with parchment in the refrigerator. leftover cake can be stored in the fridge for up to 3-4 days.

chocolate whip

turn coconut milk can over and open from the bottom. pour out the coconut water (reserve for smoothies, etc.) and scoop the solidified coconut cream into a mixing bowl. add the cacao powder, sugar, vanilla, and salt, and beat together with an electric mixer until all the ingredients are mixed and frothy. taste for sweetness adding more sugar if necessary. cover with cling wrap and refrigerate until ready to use. (cream can be made a day in advance.)

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chocolate olive oil bundt w/ salted maple almonds

Roasted Strawberry & Vanilla Pepita Yogurt (v) / April 13, 2016 by Lindsey | Dolly and Oatmeal

i'm usually not the one to jump the gun when it comes to spring fruit. i can wait long enough to find fresh picked strawberries at the market, on a roadside vendor out east on long island, or pick up some local ones at my neighborhood grocer. this winter, albeit mild, was a somewhat brutal one, and reaching for non-local, non-seasonal fruit was my go-to. strawberries, raspberries, blackberries, kiwi, and mango have been comforting and soothing to me, so as the weather has been warming i've been even more eager for the future fruits to come.

i usually throw out-of-season, tart berries into smoothies or juices, but i've also been roasting them in the oven with aromatic, unrefined coconut oil, and a bit of maple syrup for sweetness. they roast up just long enough for their juices to mix with the oil and syrup, and for the strawberries to melt and soften before any caramelizing action happens. the juices, and warm, melty strawberries are my favorite to pair with yogurt - the flavors together remind me of my childhood strawberry yogurt snack i would have everyday when i'd come home from school. so this version is perhaps a little more fancy, and in my opinion a bit more luxurious. for crunch, there's a good helping of Kashi GOLEAN Vanilla Pepita Clusters that make this breakfast/snack/treat come together so nicely. the cereal includes red beans, millet, yellow peas, and popped sorghum (!) in its ingredients which add flavor, texture, and added nourishment to this bowl.

on another note, the winners of my cookbook giveaway last week have been chosen, and an email was sent to the 2 winners. thank you all for your comments and support it's made this all so special! xo

this post was created in partnership with Kashi. all opinions, as always, are my own. thank you for supporting dolly and oatmeal's sponsors!

Roasted Strawberry & Vanilla Pepita Yogurt (v) | dolly and oatmeal

roasted strawberry & vanilla pepita yogurt | v + gf

i use unsweetened cultured coconut yogurt, but a vanilla flavor would also work nicely as well. the preparation of the strawberries would also lend itself well to any type of berry, just adjust the cook time for more delicate berries.

roasted strawberries

| makes about 6 servings |

1 lb. (16 oz.) strawberries, halved
2 tablespoons unrefined virgin coconut oil, melted
1/2 tablespoon maple syrup
pinch of salt

yogurt bowls

roughly 1/4 cup roasted strawberries
1/2 cup unsweetened coconut yogurt
1/2 cup Kashi GOLEAN Vanilla Pepita Clusters, or granola

method

preheat oven to 350°F. toss together the strawberries, coconut oil, maple syrup, and pinch of salt in an oven safe baking dish, and arrange the berries in a single layer. bake in the middle of your oven for 15-18 minutes, until strawberries are soft and tender and edges are slightly browned. set aside to cool for 10 minutes.
place yogurt in a bowl, top with strawberries and vanilla pepita clusters.

enjoy!