January 18, 2017 by Lindsey | Dolly and Oatmeal

Butternut Squash Chili w/ Cilantro Yogurt | dolly and oatmeal

a quick hi, hi! we recently returned from our first trip with bebe amesy and it was eventful to say the least. we took a long weekend to see my brother, sister-in-law, and meet our 5-month-old nephew, nico :) our intention was to get the little cuzzies together and have fun in california since we hadn't seen them in quite some time. we were able to get a couple of breakfasts together, and some chill time at my brother's house to have the babes hang with each other, which i'm super grateful for. but it essentially turned into our sweet, chill baby not being his happy, content self, and ultimately coming down with a cold. baby colds are a whole different animal. it's quite scary to watch our teeny guy cough and sneeze the way that us large humans do given his little body. so with all with coughs, sneezes, snot-sucking, steam showers, and general guilt and worry, i'm happy to have our family home.

this brings me to this chili pot. it's warm, plentiful, nourishing - all the things that are needed this time of year. there are some belly warming spices like cumin, and chili powder, some cocoa powder for a bit of depth; and a cool, tart cilantro yogurt sauce to balance all the heartiness. plus it's makes leftovers which is so essential with a sick babe. i hope you all are finding warmth and comfort this week especially. big hugs! xo

you can find the recipe for this butternut squash chili w/ cilantro yogurt over on the shop simon blog :)

similar recipes:

black lentil, sweet potato & kale chili w/ kabocha bisquits

Roasted Sweet Potato Wedges w/ Green Yogurt Sauce / December 4, 2016 by Lindsey | Dolly and Oatmeal

Roasted Sweet Potato Wedges w/ Green Yogurt Sauce | dolly and oatmeal

the holidays are taking on such a different vibe in our lives this year. there's a different feeling in everything frank and i are doing and planning as we're wanting to share in it all with amesy. at 2 months old he certainly won't remember any of it, but celebrating his first holiday season has been becoming a big deal around here. we've been playing christmas tunes for him since the end of november, and we got his first christmas tree last week! decorating, cooking - it's all bringing out a joy and excitement that i knew we would feel, but didn't anticipate how intense it would be. even though he doesn't really "watch" the tv, having holiday classics play on the television have touched on that bond of sharing in these small cozy moments as a family, and have even gotten us excited beyond the holiday classics with the idea of sharing movies and music with him that have been special to us. hopefully these will be some traditions we can establish that amesy will be able to reflect on one day and only have good memories.

so it only seemed natural to team up with Disney for this recipe, and to highlight the release of "The BFG" on Blu-ray, Digital HD & Disney Movies Anywhere (get it here). The BFG is one of those stories that i look forward to sharing with amesy one day, and i know lots of parents would love to share with their kids as well. the special relationship between sophie and the bfg i feel says a lot about the power of sometimes unlikely relationships between dissimilar people and what can come from those. i also can't help but feel that their relationship is similar to the experience of having a baby, in that (at least for me) i didn't know i could feel this kind of bond until he came into my life. and now that amesy is here i couldn't imagine my life without that unbreakable connection.

talking about connections, i've also got a loyal bond with carbs. in this potato wedge situation, these sweet potatoes take on a slightly more wholesome version of the typical fried wedge. in this recipe they're roasted in a bit of olive oil and italian spices in the oven and served with a dairy-free yogurt dip that's been broken down with some bright herbs, tahini, and lemon juice. it's the perfect snack to sit and watch a movie with, as a holiday snack, or appetizer :)

holiday cheers, babes! xoxo

*this post was created in produced in association with disney. all thoughts and opinions, as always, are my own. thank you so much for supporting the sponsors that help to keep dolly and oatmeal going!

roasted sweet potato wedges w/ green yogurt sauce | v

| serves 4 |

2 large sweet potatoes, cut lengthwise into 1/2-inch wedges
1 tablespoon cornstarch, or arrowroot powder
2 tablespoons extra virgin olive oil
1 tablespoon italian seasoning
1 teaspoon sea salt
fresh ground pepper, to taste

green yogurt sauce

1 cup unsweetened cultured coconut yogurt (or greek yogurt if you don't need to be dairy-free)
2 tablespoons tahini paste
1 garlic clove, roughly chopped
1/2 cup basil leaves
2 tablespoons parsley leaves
1 tablespoon cilantro leaves
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
fresh pepper, to taste

method

preheat oven to 425°F, line a baking sheet with parchment paper and set aside.
place wedges and cornstarch (or arrowroot) in a large plastic bag and toss to coat evenly. transfer the wedges to a large bowl and add the olive oil, italian seasoning, salt, and pepper. spread the wedges into a single layer on your prepared baking sheet. bake for 30-35 minutes, stopping halfway through to flip them over, until the edges are browned.
while the potatoes are baking, make the sauce. combine all the sauce ingredients in an upright blender or food processor until well chopped and sauce is green in color.
serve the potatoes warm with the sauce on the side.

Summer Fridays! Cilantro & Hemp Salad On Tahini-Yogurt Toast / July 22, 2016 by Lindsey | Dolly and Oatmeal

happy summer friday, y'all! i hope you've had a good week, and that you have some awesome things planned for this weekend. or maybe your plans are to just chill, which is something i've been super into lately :)

today's recipe (or lack there of) is really just an idea of things i love, coming together in one place. last year i discovered salad toast somewhat on accident. the one ripe avocado i had in the house was super funky, so i had to adapt. i had already made a little salad that i had wanted to top my avo toast with, so i decided to throw some leftover tahini-yogurt over top of my toast. it turned out to be one of those simple, accidental, meant-to-be moments, and i've been excited to share it here ever since. each time i make this the salad is different according to what season it is, or what's in my fridge on a given day.

today, i made a hemp-y cilantro salad because my little baby cilantro plants (that i sprouted from seed!) are mature enough to be eaten, and there's nothing my husband and i love more than cilantro's just-picked fragrance - so in it went! hemp seeds just add a bit of texture, and tomatoes and cucumber slices (also from my garden!) because they were what was hanging around and most fresh on my counter. i personally like using a hearty piece of bread, like a focaccia here (i linked to the gf brand i love below in the ingredients), but a slice of toast should work just fine in a pinch. and you may recognize the tahini-yogurt from a bunch of recipes on my site. sorry it's so ubiquitous, but it's soooo good, you guys.

anywho, here's my personal serving of summer on a plate. i hope you enjoy or at least find some inspiration in this teeny recipe!

xo's!

cilantro hemp salad on tahini-yogurt toast | v/gf

| serves 2 as a snack |

tahini-yogurt sauce (makes extra)

1/2 cup unsweetened cultured coconut yogurt (or yogurt of choice)
1 1/2 tablespoons tahini paste
1 small clove garlic, minced
2-3 teaspoons fresh lemon juice
fine sea salt & fresh pepper, to taste

salad

1 1/2 cups baby greens
1/4 cup sliced baby tomatoes
half a small cucumber, sliced thin
2-3 sprigs cilantro, minced
2 teaspoons hemp seeds, more for topping
extra virgin olive oil
fresh lemon juice
fine sea salt & fresh pepper
4 small toasted slices hearty bread or focaccia (i used my favorite gluten-free focaccia), cooled
cilantro blossoms, for topping (optional)

method

whisk together the tahini sauce transfer to a lidded jar and place in the fridge until ready to use. leftovers can be stored in the fridge for up to 1 week.
toss together the greens, tomatoes, cucumber, cilantro, and hemp seeds. drizzle in a bit of olive oil (about 1-2 teaspoons), a spritz of lemon juice, and salt and pepper to taste. toss everything together once more. taste and adjust if necessary.
spoon a good amount of the tahini-yogurt sauce onto each piece of the cooled bread. divide the salad between each piece of toast and top with more hemp seeds and cilantro blossoms if using.

enjoy!