Avocado Club Sandwich w/ Marinated Portobello Mushrooms | dolly and oatmeal

i sit here not really knowing what to say but bursting with thoughts and feelings about the past couple of weeks. i don't really talk much about my political views here or over on social, but i guess if you follow me on twitter then you know where my views lay. i understand we may have a difference of opinion, we all may not agree on the issues, and that's totally cool, but i hope that we can all respect and listen to one another. we are better than the twitter wars, than the cheap shots and those we disagree with through the screens of our devices. and we are certainly better than banning a group of people entrance into our country based on what religion they subscribe to.

in an effort to cast these gloomy times aside for a moment i put together a little list of things that are making me happy these days. i hope they can offer you some form of sunshine as well:

a DIY face mask (from one of the best babes out there) that leaves me feeling loved and cared for
pups and our little pup at daycare (he's on the left)
this book, this book, this book, aaaand this one!
hopefully this year will be a bit more harmonious
this instagram account inspires in every way
what i'm snacking on lately. so good!
what i'm sipping on lately :)
spotted these out in LA a few weeks ago and loving their funkiness

and last but not least, this rainbow, multi-hued, multi-textural sandwich from mckel's inspiring and nourishing book, nutrition stripped! i've been following mckel's blog for quite a while for nutritional tips, high-vibe recipes, and general advice on well being! her recipes are bright, uncomplicated, and loaded with information about the ingredients. her book is just the same, but with added detail about how to stock your pantry and how to food prep for the week (something i always struggle with!). i received this book back in september when i was super duper pregnant. i remember sitting there meticulously dog-earring all the recipes i wanted to make. and this avo and mushroom sandwich was on top of the list. i don't often reach for mushrooms, let alone portobello mushrooms. but the notion of making a veg-heavy sandwich with everything happening these past few weeks was necessary - gimme those carbs! i swapped some crunchy winter-friendly ingredients in for the summer ones, and added my favorite, favorite ingredient these days this almond milk-based cream cheese. it's a tasty sandwich that's deliciously messy in all the ways a good sandwich is, plus the marinated portobello recipe makes extra which is great for lunch bowls throughout the week :) also, you can follow the link here to sign up for mckel's free ebook on how to live a healthier 2017!

to nourished minds, hearts, bellies, and souls! xo

Avocado Club Sandwich w/ Marinated Portobello Mushrooms

i swapped the tomatoes for thinly sliced beets (i used a mandolin to get them super thin), and the radish for shredded carrots. and in lieu of mustard i used kite hill almond milk cream cheese.

recipe from Nutrition Stripped by McKel Hill

| serves 2 |

4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons (gluten free) tamari
1 tablespoon pure maple syrup
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
sea salt
1 avocado
2 slices gluten free bread (or mckel's grain free gluten free bread)

garnishes

sliced heirloom tomato
sliced radishes
butter leaf lettuce or arugula
dijon mustard
pea shoots or sprouts
freshly ground black pepper

method

using a mandolin or knife, thinly slice (less than 1/4-inch) the portobello mushrooms. in a deep baking dish, combine the vinegar, oil, tamari, maple syrup, garlic, thyme, rosemary, and a pinch of salt. whisk to combine.
gently arrange the mushroom sliced flat in the baking dish to absorb the marinade. cover and store in the fridge for 2 hours. remove and stir, flipping the mushrooms over to ensure all the liquid is being evenly absorbed, then re-cover and refrigerate for at least 8 hours. the mushrooms may be stored in an airtight container in the refrigerator for up to 5 days.
to serve, mash 1/4 to 1/2 avocado on each bread slice, add a pinch of salt, then evenly layer the marinated mushrooms. top with desired garnishes.