STRAWBERRY BAKED FRENCH TOAST FROM "LOVE & LEMONS EVERYDAY" / April 26, 2019 by Lindsey | Dolly and Oatmeal

STRAWBERRY BAKED FRENCH TOAST | dolly and oatmeal

happy friday! i’m popping in just before the weekend with this baked french toast recipe just in time for brunch. but i’m also talking about the fun topic of blood sugar - yay! here’s a little bit of how they coexist in today’s post:

like i noted in last week’s blog post, my go-to breakfast is a “fab4” smoothie. it’s routine and somewhat boring, but i’m someone who thrives in a routine. plus, it’s the first breakfast i’ve eaten in recent memory that doesn’t leave me with stomach pains and bloat, so i’m quite happy where i’m at with it. so when we’re planning on brunch where pancakes, waffles, bagels, or a baked french toast is involved, i make sure to load up on a smoothie ahead of time to keep me balanced before i eat anything that’s going to elevate my blood sugar.

i’m assuming that a blood sugar rush feels different for everyone. but for me, i can get dizzy, my heart can palpitate, i’ll likely feel depressed, reach for snacks, and/or get sleepy. it can be one, or a combination of all the symptoms, but either way i try to avoid any of them at all costs. but, if you’re not one for smoothies, or if you’re just not as sensitive as me, i’ve got a few other techniques to keep your blood sugar in check while also partaking in a perfectly delicious brunch:

if you’re serving brunch: prepare a few difference items, so you and your guests don’t just load up on the dish/es that make blood sugar increase. for instance - serve this baked french toast along with eggs, a big tossed salad, and sliced avocado. that way you all have an option for protein, fat, greens, and french toast.
if you’re attending a brunch: load up on a big hearty breakfast ahead of time that contains quality protein, some healthy fats, and greens. like i’ve already said i go for a fruitless fab4 smoothie, but a hearty breakfast could also look like eggs, greens, and avo. or you could substitute in your favorite plant-based protein instead. i’m no doctor, but this are the best techniques i’ve found so far to limit any of those non-desirable side effects of increased blood sugar.

but let’s talk more about this baked french toast! to be honest, i was always afraid to make a gluten free baked french toast. gluten free bread isn’t the best when you want it absorb water and stay somewhat bread-like. instead, it can dissolve into a gummy, gooey mess. luckily, there’s a trick i discovered here that works perfectly and saves you from any form of gooey-ness. what we do here leave the bread out a day ahead to get a bit stale, or toast the bread cubes in the oven for a bit; that way the bread is starting out a bit dry and sturdy. from there, you use it as the recipe directs and you’re delivered a perfectly delicious baked french toast.

this particular recipe comes from jeanine donofrio’s second, and newest book: love & lemons everyday. it’s a lovely recipe for this time of year when the sweetest strawberries are just beginning to come into full swing, and it’s loaded with some warming spices, making this dish both cozy and seasonal. this book is so functional and beautiful. the images alone with make you want to cook just about everything in it, but the recipes are functional and attainable without being predictable. jeanine is great at adding flavorful seasonings or tasty dressings/sauces where they need to be to make each of these recipes shine. if you’re a vegetarian, or want to incorporate more vegetarian dishes into your day-to-day, then this book is definitely one you might want to consider owning.

happy friday! xo!

strawberry baked french toast |df

print the recipe

recipe from Love & Lemons Everyday by Jeanine Donofrio and Jack Matthews

| serves 6 |

3 large eggs
3/4 cup almond milk
1 tablespoon maple syrup, plus more for serving
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon sea salt
1/8 teaspoon freshly ground pepper
10 (1-inch-thick) challah bread slices, cubed (8 cups)*
16 ounces strawberries, hulled and halved
1/3 cup sliced almonds
1 teaspoon melted coconut oil, plus more for greasing

my notes on how to make this gluten free:

to make this gluten free: substitute the challah with equal amounts gluten free bread (the heartier, the better) . i’ve seen versions of baked french toast that use sandwich bread (and if that’s all you can find, go for it), but if you can get your hands on a gluten free boule-style bread do just that.

stiffen the bread by cutting it into about 1-inch cubes and either leave them out overnight to get stale, or preheat your oven to 350°F and spread the cubes out onto a large baking sheet (you may have to do this in batches), toast for about 12-18 minutes, tossing halfway through, until toasty and stiff. let the cubes cool completely and proceed with the recipe.

method

preheat oven to 400°F and grease an 8x11-inch or similar baking dish with coconut oil.
in a a large bowl, combine the eggs, almond milk, maple syrup, cinnamon, nutmeg, ginger, cardamom, salt, and pepper. beat until combined. add the bread cubes and half the strawberries and toss to coat. pour the mixture into the preapred baking dish and top with remaining strawberries and the almonds. drizzle the coconut oil on top and bake for 18 minutes, or until the tops of the bread cubes are lightly browned.
remove from the oven and serve with maple syrup.

similar recipes:

strawberry-rhubard chocolate bundt w/ chocolate whip

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CASHEW CREAM OF ASPARAGUS & SPRING ONION SOUP / April 18, 2019 by Lindsey | Dolly and Oatmeal

CASHEW CREAM OF ASPARAGUS & SPRING ONION SOUP | dolly and oatmeal

it’s week 23 of being pregnant, and whoa am i feeling it a whole lot more at this point than when i was pregnant with amesy. i’m 2 years older, which almost feels like dog years when you’re in your 30’s, pregnant (and have a toddler), and have a physical job on most days. which is all to say, i am beyond grateful, but also beyond tired most days. i try to keep a consistent schedule throughout the week which basically consists of this:

5:20 - wakeup, drink a big glass of water. brush teeth, etc.
5:45 - make myself 1/2 piece of toast or waffle spread with some almond butter for a pre-workout snack
6:00-6:30/45 - head downstairs to our little gym for a workout. i generally train with weights 3-4 days a week, or i do a light cardio/body weight exercise.
6:30/45-7 give amesy breakfast and make an iced matcha.
7/7:15 - shower.
7:30 - amesy helps to make my breakfast smoothie with me (i generally have the same one everyday, i’ve been following kelly leveque’s smoothie method for almost 2 years - it’s my favorite and keeps my tummy full and happy for a few hours). he has a ball adding everything, watching it blend, and loves taking a few “moothie” sips at the end ;)
7:40-8 - play with amesy. usually we read a book or 5, do a puzzle, etc.
8 - hustle time! make amesy snacks and lunch for preschool, get myself ready for the day - dry hair, make the bed, finish folding laundry, wash dishes, answer any important emails or DMs, etc., etc.
830/45 - frank leaves for work (some days he takes amesy to school)
9:00/30 - drop amesy off at school, then head to the grocery store to pick up groceries for a few days, food for recipe testing, or ingredients for a shoot, and stop for a matcha.
10:30/11 - get back home (this all depends on traffic). mid-morning is typically when the light is good in my studio/kitchen. so if it’s a shoot day, it’s straight to work. if it’s a recipe testing and recipe development day then i usually get on my computer, then into the kitchen.
1:00-1:30 - lunch
1:30-3:00/30 - edit photos, write blog posts (i generally write the blog copy the day before, but everything else - including my email campaigns - gets built out ahead of time) brainstorm future content, get back to emails and DMs, wash dishes that were used in that day’s shoot, clean up, etc.
3:00/30 - walk quint
3:45/4 - leave to pick up amesy.
4/4:15 - pick amesy up from school and smother him in kisses and hugs
4:30 - get home. we play outside for a bit, read books (he loves books, if you haven’t already guessed), snuggle - if he lets me - play inside, etc.
5:30-6 - amesy watches sesame street or barney, and i’m back in the kitchen making dinner, or heating up what i’ve made earlier in the day.
6:15/30 - frank’s home and we all eat dinner together
7:00-7:30 - amesy’s bath time, then bedtime
7:30-on - we generally talk for a bit a catch up, then watch something on TV, or hang outside and talk/listen to music if it’s a nice night.
9:30/45 - get ready for bed: oil the eff out of my belly, brush teeth, wash my face (which i’ve been doing with just raw honey and loving lately - check out this post by my girl lily) , put jammies on, and bedtime. goodnight.

not much of a segue here, but i thought it would be fun to share what a typical day looks like. i always find it interesting how people schedule their day (especially if they’re freelance, and/or have children), and use the most of their time.

but we’re also here for this soup! i’ve been making cashew-based soups like this for a while, and i think it’s a terrific way to not only take a non-creamy, vegetable-centric soup to the next creamy level, but also to add some healthy fats into what is generally a fat-less or low-fat dish. i mentioned kelly leveque above. she’s a holistic nutritionist that i began working with almost 2 years ago, and i haven’t looked back. her (science-based) philosophy is essentially to fill your plate/bowl with quality protein, greens, fiber, and healthy fats. the combination of these 4 quiet your hunger hormones leaving you happy and full, but more importantly they balance your blood sugar.

i’ve struggled with regulating my blood sugar for most of my adult life, and even when i was a teenager. i probably haven’t felt more myself now than ever. i previously dealt with debilitating stomach pains, bloat, constant depression, anxiety, headaches, body and joint aches, etc. it wasn’t until amesy turned a year old that i finally realized that i can’t take proper take of my child if i’m not taking care of myself. since then, (and i’m not perfect at this, especially being pregnant now) i have prioritized my health and well-being, which includes a workout schedule, and maintaining a diet that makes me feel good. this soup is part of that. it’s got a good serving of fibrous asparagus in each serving, along with fresh green herbs, a whole bunch of spring onions, and cashews for our healthy fat. i serve it with a protein: generally baked fish or grilled chicken. this is in no way saying that you should follow this way of life. i firmly believe that everyone has their own path and journey, this world is not a one-size fits all, and neither should your well-being and health. but, if you have read through this and have struggled with similar issues, and you have questions/comments i would be so happy to have a conversation with you!

more than anything, i began dolly and oatmeal to find and learn from a community of people who both loved food, but also had some struggles. my intent was, and always has been to give back in some way. to offer something of value. i am going to continue to talk about my journey here, and i hope you’ll chime in - whether that’s in the comments or through email. even though it seems that blog commenting is on a downward trend, i would love for this space to be an open conversation, and place where we can all learn from one another.

in the meantime, biggest of hugs to you! xx

cashew cream of asparagus & spring onion soup | v & gf

the great thing about this soup (most soups) is that you can substitute in whatever vegetable you prefer here. think: broccoli, peas, a combination of both, cauliflower and spinach, the list goes on. i add a bit of tarragon here just for a touch of its flavor, but feel free to add another herb in its place.

PRINT THE RECIPE

| serves 4-6 |

1 cup raw cashews, soaked for at least 2 hours, drained and rinsed
2 large leeks, white and light green parts sliced
1 bunch (roughly 1/2 cup) chives, roughly chopped
2-3 cloves garlic, minced
2 bunches (roughly 2 pounds) asparagus, woody ends trimmed
8-10 tarragon leaves
3 cups organic vegetable or chicken broth
salt & fresh ground pepper, to taste
juice from 1 small lemon

topping options:

tahini sauce
roasted asparagus tips
toasted bread cubes
chopped herbs (i used dill and chives)
chive & broccoli rabe blooms
fresh ground pepper

method

heat a large soup pot over medium heat. add the oil and leeks, stir and cook until the leeks are a little soft, about 6-8 minutes. add the chives and garlic, stir and cook for another minute, until everything is fragrant. then add the asparagus and tarragon leaves, stir and cook for 1-2 minutes, until the asparagus is bright green. add the broth, and bring everything to a simmer. cook the soup for 8-10 minutes, until the asparagus is tender when pricked with a sharp knife. remove from heat, add the cashews, and let the soup cool for 10 minutes.
in batches, puree the soup in a blender (preferably high-speed). pour the pureed soup back into the soup pot to warm it back up. serve the soup warm and garnish with desired toppings. soup can be made ahead of time, and can be stored in the fridge for up to 5 days.

similar recipes:

ASPARAGUS, PEA & BROCCOLI RABE SAUTÉ OVER A CHICKPEA & CHIVE MASH

THE DECONSTRUCTED FALAFEL SALAD FROM "FAMILY" / April 13, 2019 by Lindsey | Dolly and Oatmeal

THE DECONSTRUCTED FALAFEL SALAD FROM "FAMILY" | dolly and oatmeal

happy weekend, friends! just popping in quick to share this delicious salad with you. i’m mindful that it may still be cold, even snowy, where you are, which is why i’m sharing a warm salad with you. this deconstructed falafel salad, (aka, a genius recipe, if you ask me), comes from the new spring cookbook that i absolutely adore, FAMILY. it’s written by hetty mckinnon who also authors the beautiful blog, arthur street kitchen.

this is hetty’s third book (!), and its’ pages are filled with beautifully accessible and approachable vegetarian recipes. its touching photographs and anecdotes of family and tradition pull at my heart strings each time i open the book. i think for the majority of us who enjoy cooking our your people - whoever that may be - is a form of nurturing them. FAMILY captures this notion, but also allows the reader/consumer to imagine making their own memories with the recipes that hetty so generously shares. i’m taking serious note of hetty’s wealth of knowledge here, as she’s a mother of 3, and a cook.. i’m very well acquainted with how cooking for your family (after a day of cooking for work) can feel very much like a chore, but i keep drawing on hetty’s idea of creating a recipe repertoire - the dishes that are comforting, easy to shop for without a list, and adaptable. there are already so many dishes in her book that i am so eager to make into our family classics.

this recipe has a few more steps but only because you’re cooking the chickpeas, and lightly sautéing the kale, other than that there are a few quick chops and you’re ready to serve. this is a hearty salad on its own. if you’re not one to have a big appetite for dinner this would be great. i added some shredded chicken for extra protein, but you i could see this salad as is being plenty for someone who isn’t growing a human ;) so what’s deconstructed about this falafel salad? well, for starters, there is no falafel! don’t get me wrong, i love falafel, but making them can be a little labor intensive, especially if you’re preparing dinner the night of. instead, hetty has you cook the chickpeas (which are the cornerstone ingredient to most falafel recipes) with all the falafel seasonings: fresh garlic, cumin, paprika, salt, and pepper. then you cover it all in olive oil and bake it at a high heat, essentially slow frying the chickpeas (insert: drooling emoji). the result is genius: crispy (but not dry) chickpeas, and a falafel-infused oil that is so flavorful i wanted to pour it over everything.

in the end you get the falafel with half the work, and a new technique for crisping chickpeas. it’s a wonderful recipe to have in your back pocket for weeknight dinners, gatherings (you could easily double the salad), potlucks, spring picnics, etc. i have a very good feeling you’re going to love this recipe :)

xo!

the deconstructed falafel salad | v

recipe from: FAMILY by hetty mckinnon

| serves 4 |

extra virgin olive oil
2 bunches kale, stems removed and leaves torn
1 persian cucumber, sliced into thin rounds
3 cups (150g) store-bought pita chips (i omitted these, but you could easily substitute a gluten-free alternative)
handful of flat-leaf parsley leaves, roughly chopped
handful of mint leaves
1 lemon, cut into wedges
sea salt

crispy roasted chickpeas

18 ounces (500g) cooked chickpeas (about 2 drained cans), patted dry
extra virgin olive oil
2 garlic cloves, finely chopped
2 teaspoons ground cumin
1 teaspoon paprika
sea salt and black pepper

lemon tahini

1/3 cup (90g) tahini
juice of 1 lemon, plus extra if needed
1 garlic clove, very finely chopped
sea salt and black pepper

*hetty’s notes:

substitute

chickpeas: white beans, butter beans
omit pita chips for gluten free

method

preheat oven to 425°F (220°C)
for the crispy chickpeas, place the drained chickpeas in a small ovenproof dish. cover with olive oil, season well with two big pinches of sea salt and black pepper, and add the garlic, cumin, and paprika. stir to combine. roast for 35-40 minutes, until the chickpeas are crispy. set aside.
for the salad, place a large frying pan over a medium heat and drizzle with oil. add the kale, in batches, along with a pinch of salt and cook 2-3 minutes, until wilted.
to make the lemon tahini, pour the tahini into small bowl and whisk in the lemon juice and garlic. gradually add 1 tablespoon of water at a time, until the sauce is the consistency of thickened cream. if the tahini “seizes” and becomes very thick, add more water; it will eventually come back together to form a cohesive creamy sauce. season with sea salt and black pepper, and add more lemon juice if you like it lemony.
combine the crispy chickpeas (and their cooking oil) with the kale, cucumber, half the pita chips and herbs. to serve, drizzle over the lemon tahini and scatter over the remaining pita chips. serve with lemon wedges on the side.