June 22, 2016 by Lindsey | Dolly and Oatmeal

Green Soba Bowl w/ Olive & Sesame Yogurt Sauce | dolly and oatmeal #glutenfree #vegan

happy summer, everyone! our backyard garden is finally bustling with tons of herbs, gigantic lacinato kale, the sweetest green beans, lacy elderflowers, and even some baby strawberries! i was so used to tending to a super small fire escape garden in our last apartment, so it's been such a shift having an actual backyard with a tree and other life-y things that like to get into every nook of our space back there. we've had our fair share of run-ins with critters who liked our broccoli too much, and even an infestation of ants on our tiny rhubarb plant. the squirrels are another issue - they're so completely ravenous that i've decided not to grow any summer squash this year because it's just too heartbreaking when they come through and decimate the flowers and fruit. so far they've left our tomato plants alone, but when i see them out on the power lines or scurrying up our tree, i send our little guard pup, quint to chase after them. he's proven to be quite the intimidator, 9 pounds and all!

aside from the day-to-day hustle and flow, we've been trying to prep our little apartment as much as we can for our september babe :) i'm kind of the worst when it comes to planning these big, life-changing things (our wedding probably would've never have happened if my mom didn't organize most of the logistics), so our list/registry has been on hold until we've had the chance to check some things out in person. frank planned a saturday excursion to a baby mega store, (aka babies r us) which, if it weren't for him literally pushing me inside, i would have bolted and gone home. i know those stores are great, and have so many options, but it's just something that i cannot for the life of me embrace. i'm much more into the notion of purchasing the basics like a crib, and other essentials, over buying everything at once. so we'll see how that method works going forward - keep your fingers crossed for us! being in a 1 bedroom makes it easier in some respects, but also a lot tougher in others. there will be no baby nursery but he will get a whole wall, guys! ;) small victories, for city life, i suppose. i keep telling myself that we'll make it happen, as so many have before us, and hopefully one day in the near future we'll laugh and tell funny stories about it all.

in the spirit of keeping things simple and fun and lighthearted, i have this recipe for a cool, green soba bowl with a snappy olive and sesame yogurt sauce! it's made with my only go-to soba noodles from Eden Foods which are made with 100% buckwheat and have such a great texture and nutty taste! they're the only brand i trust when it comes to really good gluten-free soba noodles (just to note - their noodles are 100% gluten-free but were made in a facility that handles wheat), and they're great for everything from a traditional pesto/pasta situation, to a cold weather soup. but this time around i paired them with zucchini noodles and a creamy yogurt sauce to give the dish more of a pasta salad vibe, because, SUMMER! the olives deliver a punchy brininess, and the herbs a fresh summer flavor. i totally see this served as a summer BBQ side, or a hearty 2-person dinner. either way, it's a crisp way to pop off the summer!

wishing you all the best of warm, sweltering seasons! xo's *oh, and stay tuned, i'm working on a little something special for this friday that i hope you'll all like! :)

*this post was created in partnership with Eden Foods. all opinions, as always, are my own. thank you so much for supporting the sponsors that help dolly and oatmeal running!

green soba bowl w/ olive & sesame yogurt | gf + v

| serves 4 |

olive & sesame yogurt

1 cup unsweetened cultured coconut yogurt (or yogurt of choice)
2 tablespoons sesame paste (tahini)
1/4 cup green olives, minced (preferably castelvetrano olives)
1/4 cup fresh basil, minced
1 1/2 tablespoons fresh lemon juice
1 garlic clove, minced
fine sea salt & fresh pepper

1 zucchini (or summer squash)
fine sea salt & fresh pepper
1 package Eden Foods 100% Buckwheat Soba (*while these noodles are 100% gluten-free they were made in a facility that handles wheat)
1/2 cup chopped herbs (i used a mixture of basil, oregano, and dill)
1/2 cup green olives, roughly chopped (preferably castelvetrano olives)
1/4 cup toasted pine nuts
dill flowers, for garnish (optional)

method

olive & sesame yogurt sauce

in a mixing bowl, whisk together all sauce ingredients, taste and adjust adding more sesame paste, lemon, or salt & pepper. set aside or cover with cling wrap and place in the refrigerator until ready to use.

noodles

using an inspiralizer, make your zoodles. (you can just as easily use a julienne peeler to make zucchini noodles as well.) place in a large mixing bowl and season with salt and pepper, set aside.
cook buckwheat soba according to the instructions on the back of the package. while the noodles are cooking, prepare a cold water bath (not an ice bath, just very cold water) and set aside. drain soba and then place in the cold water. use your hands to gently rub the noodles (this removes any excess starch and makes the noodles less clumpy and sticky). drain the pasta once more and combine with the zoodles.
add about 1 cup of the sauce, then the herbs, olives, and the pine nuts, toss together until everything is evenly coated. taste and adjust any seasonings or add more sauce. garnish with dill flowers and serve.

enjoy!

similar recipes:

sprouted quinoa & ramp slider w/ garlicky cucumber slaw

garlic & spice market carrots w/ tahini yogurts

Cacao Chia Breakfast Pudding w/ Red Berry Mash / June 15, 2016 by Lindsey | Dolly and Oatmeal

Cacao Chia Breakfast Pudding w/ Red Berry Mash | dolly and oatmeal #vegan

breakfast is a big deal around here. it really always has been, but it has been THE meal since i've been pregnant. it doesn't matter what time of day it is, or what meal i should be eating, breakfast items are always on my mind, and somehow always make it onto my plate. some of the many forms our dinners consist of is: spicy egg burritos with avocado and tons of hot sauce, frittatas with greens and asparagus, or just a plain old granola situation with some fruit toppings. basically what i'm saying is that i find a way to get a serving of morning-type meal whatever the situation or time of day.

chia pudding, on the other hand, was something i never thought of as a breakfast option, which is really silly because chia seeds are the mightiest, nourishing little things that ever existed! i've always saved chia pudding for dessert or an afternoon snack. but as i was floating through the endless abyss that is pinterest, i came across some really beautiful and inspiring recipes for chia parfaits that i knew i wanted to try at some point. i started with making a vanilla-based pudding because even though i prefer chocolate, it seemed like a more appropriate morning meal. each time i made it i felt like the chia flavor came through too much? maybe i need a different recipe? but i moved on to making a chocolate version with layers of soaked, overnight oats and topped with fresh fruit. it was super delicious, but at the same time i felt like the textures of the oats and chia were fighting each other, so in the end i went with a nutty, crunchy, salty-sweet granola and a bit of tangy coconut yogurt.

it's been kind of crazy how hungry, or hangry, i get now that i'm 26 1/2 weeks along, and this babe is getting bigger and bigger by the minute it seems. i get super hungry one minute, take a couple bites, and then i'm stuffed, so i've been adding more protein to my diet in the form of plant-based protein powders to pack some heft into the 3 measly bites i end up eating. this time around i used kashi's golean dark cocoa power plant powder which went so well with the chocolate-y vibe i was wanting. it's an almost raw pudding base made with raw cacao powder, dates for sweetness, almond milk, protein powder, and chia seeds. it's hearty without being heavy, and flavorful and sweet enough to make you forget you're eating straight-up health food! it's definitely a good one, folks!

love + chocolate for breakfast! xo

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

Cacao Chia Breakfast Pudding | dolly and oatmeal #vegan

Cacao Chia Breakfast Pudding w/ Red Berry Mash | v

i used a cocoa flavor of kashi's go lean protein powder for an extra chocolatey taste, but i suppose in a pinch you could use a vanilla-based powder as well.

| makes 2 large servings |

2 cups unsweetened almond milk (or plant-based milk of choice)
12 pitted dates
1/4 cup raw cacao powder
2 tablespoons Kahsi GOLEAN dark cocoa power powder
1 teaspoon pure vanilla extract
a couple pinches fine sea salt
6 tablespoons chia seeds
1/2 cup unsweetened vanilla coconut yogurt (or yogurt of choice)
1 cup mixed fresh raspberries and strawberries, mashed with a fork
1/3-1/2 cup gluten free granola of choice (preferably with nuts)

method

in a blender (preferably high-speed), combine the milk, dates, cacao powder, protein powder, vanilla, and salt, blend on high for 1 minute, until smooth and frothy. place the liquid in a mixing bowl and use a fork to combine with the chia seeds, let sit for 30 minutes, stirring every 8-10 minutes to avoid the mixture from clumping.
spoon roughly 1/2 cup of chia pudding into a large glass, layer it with coconut yogurt, granola, mashed berries, and another 1/2 cup of chia pudding. enjoy immediately or refrigerate for up to 3 days.

enjoy!

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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!