Roasted Garlic Basil Pesto Potatoes with Arugula by Lindsey | Dolly and Oatmeal

if there's any month out of the year that i'm super predictable in terms of what i'm craving and end up preparing, it's september.  while i love everything about this seasonal in-between, a month where the abundance of late summer produce bumps into, and overlaps with the beginning of autumn, it leaves me totally stumped.  the copious amounts of fresh vegetables and fruit this time of year can often lead me to a boggled brain that can't focus on a specific dish to prepare.  so i'm always selfishly thankful that the fall cookbook season falls around this time!  

potatoes, fresh tender greens, and herbs like basil are still at my local market sitting right alongside first-of-the-season winter squash, sweet potatoes, and hearty greens like kale and collards.  i'm still favoring a bit of summer mixed in with the coziness of a roasted dish.  so when i was turning the pages of angela liddon's beautiful new cookbook, oh she glows every day, i knew that this roasted potato recipe culminated all the feelings i have about food this season into one simple, tasty dish.   

there's so much goodness to choose from in this book.  it starts with smoothie and smoothie bowls, then moves to breakfast recipes, and snacks.  there's a slew of in-between meals including salads (including a sorghum-based gluten-free tabbouleh that i'm super excited about), side dishes and soups, and mains.  but what caught my eye in the index initially was the homemade staples section!  i love quick, easy, go-to staples that i can make in advance and have to make meals that much easier to compose.  all-in-all it's a wonderfully comprehensive book, full of beautiful photos shot by my pal ashley mclaughlin, that will for sure be a kitchen companion for years and years!


roasted garlic pesto potatoes with arugula | v

reprinted from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, a Penguin Random House Company. copyright Β© 2016, Glo Bakery Corporation

notes: angela notes that leftovers can be served straight from the fridge as a cold potato salad.

| serves 4 | prep time: 15 minutes cook time: 40 minutes

for the potatoes

  • 2 pounds (900 g) yukon gold or red potatoes, unpeeled, chopped into 1-inch cubes (about 6 cups/1.5 L)
  • 1 tablespoon plus 1 1/2 teaspoons (22 mL) extra-virgin olive oil
  • fine sea salt and freshly ground black pepper

for the roasted garlic

  • 1 large garlic head
  • 1/2 teaspoon (2 mL) extra-virgin olive oil

for the pesto

  • 1 cup (250 mL/3/4 ounce/20 g) lightly packed fresh basil leaves
  • 3 to 4 tablespoons (45 to 60 mL) hemp hearts
  • 1/4 cup (60 mL) extra virgin olive oil
  • 2 tablespoons (30 mL) fresh lemon juice, or to taste
  • 1/4 teaspoon (1 mL) fine sea salt
  • freshly ground pepper

for the salad

  • 3 cups (750 mL) baby arugula, chopped
  • fresh lemon juice, for serving (optional)
  • 1 tablespoon (15 mL) hemp hearts, for garnish


  1. preheat the oven to 400Β°F (200Β°C).  line an extra-large baking sheet (15x21-inches/38x 53 cm) with parchment paper.
  2. make the potatoes.  place the potatoes on the baking sheet and toss with the olive oil until thoroughly coated.  spread the potatoes into an even layer.  season with a couple pinches of salt and pepper.
  3. make the roasted garlic.  slice the top off the garlic bulb so all the individual garlic cloves are trimmed. place garlic bulb on a square of aluminum foil (about 8 inches/20 cm square) and drizzle the top of the cloves with the olive oil.  wrap the garlic bulb entirely in the foil and place it on the baking sheet with the potatoes.
  4. roast the potatoes and garlic for 20 minutes, then remove pan from the oven and flip the potatoes with a spatula.  return the potatoes and garlic to the oven and continue roasting for 15 to 20 minutes more, until the potatoes are golden and fork-tender.
  5. make the pesto.  in a food processor, combine the pesto ingredients and process until mostly smooth, stopping to scrape down the bowl as necessary.  keep the pesto in the processor because we will add the roasted garlic as the final step.
  6. remove the potatoes and garlic from the oven.  carefully unwrap the garlic bulb and let cool for 5 to 10 minutes, until it's cool enough to handle.  
  7. turn off the oven and return the potatoes to the oven with the door ajar so they stay warm.  (you can also put the potatoes into an oven-safe casserole dish so the dish stays warm when serving.)  squeeze the roasted garlic cloves out of the bulb.  you should have about 2 packed tablespoons (30 mL) of roasted garlic.  add it into the food processor with the pesto.  process until mostly smooth - you can add a touch more oil if necessary to get it going.
  8. assemble the salad.  this is the important part where you need to act fast (angela notes that she likes to assemble the salad quickly so that it stays warm when she serves it.)  grab a large serving bowl and place the arugula in the bottom of the bowl.  you can break it up into smaller pieces with your hands a bit.  then, remove the potatoes from the oven and quickly place them into the serving bowl on top of the arugula.  toss the potatoes and arugula with the pesto until thoroughly combined.  taste and season with salt and pepper. add another drizzle of lemon juice if need be.  sprinkle on the hemp hearts and serve immediately.      

similar recipes:

cooling summer salad w/ za'atar pesto

cooling summer salad w/ za'atar pesto

warm fingerling potato salad w/ garlic-turmeric sauce

warm fingerling potato salad w/ garlic-turmeric sauce

twice baked sweet potatoes w/ pumpkin seed dukkah

twice baked sweet potatoes w/ pumpkin seed dukkah

Maca Cacao Puff Cereal by Lindsey | Dolly and Oatmeal

we're in a bit of a transition over here.  frank and i are all ready for the babe, as he can come any day now, but still living a our normal day-to-day life. and it's felt very strange to me, as i'm very much a structured person.  i function best when i have a schedule and routine.  so all the in-between, not-knowing limbo has been messing with me a little.  just the other day i finished up all the work i had taken on before my "leave", which i thought would feel great and give me some much needed rest.  but i still find myself craving some sense of normalcy, because thinking about how our sweet baby is going to forever alter our reality just seems way too big to imagine without it actually happening. so, naturally, working is what has kept mind mind in-check.  

so basically this recipe was born out my restless brain!  i planned on sharing it later in october when i knew there would be a lull here, but i was too excited not to share it sooner, so here it is!  it's a riff off a cocoa granola that i frequently buy at the grocery store.  but i wanted an everyday breakfast cereal that didn't have brown rice syrup in the mix, included nuts in some fashion, had a bit more of a lick of salt, and increased crunchiness.  i also didn't want to post another granola recipe because i think there are two already on the site, and i wanted to get away from oats for a second.  

this cereal's base is made from puffed brown rice and puffed millet, mixed with a good amount of raw mixed nuts, and a couple servings of maca powder.  since frank's started a more rigorous work out in the mornings, he's been trying to work more amino acids into his diet post-workout.  so aside from maca being an all-star superfood, it also holds an awesome flavor that pairs perfectly with cacao.  the wet mix is made up of almond butter, maple syrup and some coconut oil to help bind the cereal making it a bit clumpy :)  this has been a favorite morning meal or mid-afternoon snack eaten either as cereal, dry out of the jar, or to top some ice cream!  i hope you all enjoy as much as we do! 


*and if you haven't entered last week's giveaway of my book, there's still time to do so here! :)

maca cacao puff cereal | v & gf

| makes about 4 cups |

  • 2 cups puffed brown rice
  • 1 cup puffed millet
  • 1 cup raw chopped nuts (i used a mix of almonds, walnuts, and pecans)
  • 2 tablespoons maca powder
  • 1/4 teaspoon fine sea salt
  • 1/4 cup creamy unsalted almond butter
  • 1/4 cup grade b maple syrup
  • 1 tablespoon extra virgin coconut oil
  • 1/4 cup cacao powder

options to serve with:

  • almond milk
  • sliced bananas
  • toasted pepitas, or seeds of choice


  1. preheat oven to 250Β°F and line a baking sheet with parchment paper, set aside.
  2. in a large bowl, mix together the brown rice puffs, millet, puffs, chopped nuts, maca powder, and salt.  set aside.
  3. in a small saucepan, whisk together the almond butter, maple syrup, and coconut oil over medium-low heat until almond butter and coconut oil are melted.  remove from heat and whisk in the cacao powder until combined.
  4. pour the wet cacao mix over the dry mix and use a rubber spatula to combine thoroughly, about 2 minutes, until everything is coated evenly.
  5. transfer the cereal mixture onto the prepared baking sheet and spread in an even layer. bake for 20-25, rotating the baking sheet halfway through for even cooking.
  6. remove and cool the cereal completely before storing in a large lidded jar.  
  7. serve with your favorite milk, toasted pepitas, and sliced banana.


similar recipes:

(no-bake) peanut butter & cacao nib cereal bars

(no-bake) peanut butter & cacao nib cereal bars

roasted strawberry & vanilla pepita yogurt bowl

roasted strawberry & vanilla pepita yogurt bowl

superfood granola w/ almond-macadamia milk

superfood granola w/ almond-macadamia milk

8 Favorite Recipes Using Chickpea Flour (+ a giveaway) by Lindsey | Dolly and Oatmeal

happy friday! just in case you're looking for some, i'm popping in for a bit of weekend inspiration! before i developed an entire cookbook based around chickpea flour, i used it quite frequently in my daily life, and here on the blog.  some of you may remember a few of the recipes highlighted here, or if you're a newer visitor you may have missed them all together! no worries, though! i've put together 8 of my all-time favorite savory chickpea flour recipes for you :)  there's a vegan pizza dough recipe, a falafel recipe, savory waffles (!), and a protein packed chickpea salad with the chickpea flour-based tzatziki from my book!

and i'm not sure if you're aware, but 2016 is the international year of pulses!  what are pulses you ask?  they're the delicious, edible seeds of plants in the legume family, like: lentils, beans, and chickpeas.  i'm always trying to get my plant protein on - especially since i've been pregnant. when i was developing my book i quickly came to realize that, in particular,  chickpea flour was endlessly versatile and could be used in just about any application.  along with the recipes below, my book also highlights savory recipes like chickpea flour noodles, pasta-like spaetzle, dressings made from chickpea flour (they're not weird, i promise!); and a slew of sweet baked goods like a birthday cake, cookies, and some super delish almond butter brownies!  so if you'd like, you can join me in taking the pulse pledge you can do so here and pledging to make pulses a larger part of your diet :)  

*giveaway: my book, Chickpea Flour Does It All made its debut just over 5 months ago!  so, in celebration of that, and in celebration of pulses in general, i'm giving away a copy to one of you all!  to enter: leave a comment below about your favorite dishes using pulses! giveaway will close friday, september 16, 2016, at 5pm EST. (open to US and Canada only.)

this post was created in partnership with USA Pulses & Pulse Canada.  all opinions, as always, are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal going! 

chickpea & avocado tzatziki salad  this salad is a year-round favorite, and a quick meal to throw together.  whether for lunch, or as a side for dinner, it's hearty and light at the same time.  plus, the chickpea flour-based tzatziki recipe makes enough servings for plenty of leftovers, or to use as a dip! 

zucchini-basil chickpea waffles with tomato & shaved fennel salad  waffles for dinner is always something i can totally get down with!  these savory waffs are made with zucchini and basil, but feel free to substitute shredded carrots in for the summery zucchini, or another herb for the basil.  the salad on top can also be swapped for a more seasonal-friendly option.  i would think that a root veg slaw (maybe beets) with a zippy dressing would be fun here. 

chickpea pizza with garden pesto & caramelized balsamic shallots  this recipe comes right out of my book, and it's a weekly favorite in our house!  while the pizza dough does call for other flours besides chickpea (brown rice, sorghum, and arrowroot), this blend is only used to give it a more familiar flavor and texture.  i particularly love using a baking stone to provide a more even flow of heat, making the bottom crisp up really nicely and offer the dough those air bubbles we all know and love!  plus, it's vegan friendly as well!

kabocha squash biscuits (with black lentil & kale chili)  whether you're making this complete dish (which i gently nudge you to), or just making the biscuits themselves, you'll end up with a baked treat that's nourishing and cozy.  these kabocha squash biscuits can be made with any winter squash puree, whether it's butternut, acorn, or pumpkin.   

chickpea flour flatbread with new potatoes & fresh basil  this is a super versatile flatbread recipe that can be topped with your go-to toppings, or whatever ingredients you have on hand.  the recipe is super easy to put together, doesn't call for yeast and a quick resting period.  

mung bean, chickpea & cilantro falafel tacos  the chickpea flour and mung beans give these falafel a double dose of protein, while the cilantro and spices give them tons of awesome flavor.  i love throwing them in a brown rice, or sprouted corn tortilla, topping with a simple avocado-radish salad, and a lemony tahini sauce.  they're good for on-the-go, or just a fun lunch or dinner. 

za'atar spiced chickpea crackers  these crackers were so good and have been such a staple in my house, that they made it into my book.  they're crisp, flavorful, and perfect for any dip.  their toppings can be super versatile as well.  i've made them with shredded nori and sesame seeds, as well as a garlic & herb mix.  have fun and play around!

summer socca salad with burst tomatoes & roasted zucchini another year-round go-to is socca.  anyone who has made it probably knows that it can be made plain, with any and all add-ins, topped with various toppings, made as pizza, or as a side companion to most dishes.  i love topping socca with simple salads in the summer, grains and beans in the colder months, or served alongside soup or eggs.