Blueberry Muffins \\ Sweet Laurel

Who doesn’t love a scrumptious blueberry muffin? Our Blueberry Muffins are perfect with a cup of coffee or tea, and ridiculously simple to make. The flavors of vanilla, cinnamon, almond and blueberry are delicious together, and there’s a subtle sweetness from the maple syrup. This is definitely one of our favorites.

NOTE: we lined our cupcake molds with parchment squares. Feel free to use cupcake tins or liners for your muffins, or grease the molds with coconut oil.

Paleo Blueberry Muffins with Streusel Topping \\ Sweet Laurel

Paleo Blueberry Muffins with Streusel Topping \\ Sweet Laurel

Paleo Blueberry Muffins with Streusel Topping \\ Sweet Laurel

 

Paleo Blueberry Muffins

12 small muffins (cupcake size)


 

Ingredients:

2 1/2 cups almond flour

3/4 teaspoon baking soda

1/3 teaspoon Himalayan pink salt

1 teaspoon ground cinnamon

4 eggs, room temperature

1/3 cup coconut oil, melted

2/3 cup maple syrup

1 tablespoon lemon juice

1 tablespoons vanilla extract

4 oz blueberries (about 4 per muffin)

 


 

Directions:

Preheat oven to 350 F.

Prepare your cupcake pan by lining with parchment liners or tins. Alternatively you can grease each mold with melted coconut oil.

In a small bowl, mix together the almond flour, baking soda, Himalayan pink salt and cinnamon thoroughly. In a separate, medium bowl, whisk together the eggs, coconut oil, maple syrup, lemon juice and vanilla extract. Pour the dry ingredients into the wet ingredients and mix until just combined.

Pour the batter into the cake molds and top with blueberries.

Bake muffins for 20 to 25 minutes, until the muffins are golden brown. Allow the muffins to cool ten minutes before removing from the pan. Enjoy!

Berry Cobbler \\ Sweet Laurel

So simple yet so delicious. That’s just how we like it at Sweet Laurel. This cobbler is ready within minutes, and perfect warm with a scoop of ice cream or right out the fridge by the spoonful. Hope you enjoy this special summer sweet treat!

Berry Cobbler \\ Sweet Laurel

Berry Cobbler \\ Sweet Laurel

Berry Cobbler \\ Sweet Laurel

Berry Cobbler \\ Sweet Laurel

Berry Cobbler

Yields 1 8×8 pan


 

To make the filling


 

Ingredients:

5-6 cups of berries (fresh or frozen)

juice of 1 lemon

Directions:

Place berries in a 8×8 casserole dish. Squeeze lemon juice over berries. Set aside while you prepare topping.


 

To make the topping


 

Ingredients:

2 cups almond or hazelnut flour

1/4 cup maple syrup

1/4 cup coconut oil (melted)

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

pinch Himalayan pink salt

Directions:

Preheat oven to 350.

Place all topping ingredients in a bowl and stir until soft dough forms. Press dough onto berry filling.

Cover the casserole with aluminum foil and bake for about 30 minutes. Remove the foil and bake another 10 minutes. Serve with coconut whipped cream or ice cream. Enjoy!

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Peach Tart \\ Sweet Laurel

I created this summertime tart to highlight the star of the season: peaches! A simple dessert to prepare, and a beautiful one at that. This tart tastes great with vanilla ice cream or coconut whipped cream. Enjoy!!

Peach Tart \\ Sweet Laurel

Peach Tart \\ Sweet Laurel

Peach Tart \\ Sweet Laurel

Peach Tart

Yields one 8-9 inch tart


 

To make the crust:


 

Ingredients:

2 cups almond flour + 2 tablespoons

1/2 tsp pink salt

1 tablespoon maple syrup

2 tablespoons coconut oil

1 egg

Directions:

Place flour and salt in food processor. Pulse briefly. Add coconut oil, maple syrup, and egg and pulse until mixture forms a ball.

Press into 8-9 inch tart pan. TIP: To ensure your tart comes out of the pan easily, you may want to line your tart pan with parchment paper before pressing dough into tart pan.


 

To prepare filling:


 

Ingredients:

5-6 peaches

Juice of 1 lemon

Preheat oven to 350.

Directions:

Prepare a large pot of boiling water. When the water has hit a rolling boil, drop 4-5 peaches in the water. Blanch for about 3 minutes. Carefully remove the peaches and allow to cool.

After about 5 minutes, remove peach skins. Slice peaches into small 1-2 quarters. Arrange peaches in tart pan in circular formation. Pour lemon juice over the peaches.

Bake at 350 degrees Fahrenheit for about 30-40 minutes, until peaches are soft and they begin to slightly brown. Switch oven to broil, and carefully broil tart for 3-4 minutes. Remove tart from oven and allow to cool. Enjoy!

Trio of Salsas \\ Sweet Laurel

Growing up in Southern California means that we know our salsa. It’s one of those quick and simple sauces that can add energy, lift, and zip to any dish. To keep it simple, we chose our top three favorites. Paired with our savory and spicy tortilla chips, you have the perfect appetizer to an easy and delicious meal.

Trio of Salsas \\ Sweet Laurel

Trio of Salsas \\ Sweet Laurel

Trio of Salsas \\ Sweet Laurel

Trio of Salsas \\ Sweet Laurel

Trio of Salsas with Paleo Tortilla Chips

Serves 4


 

Pico de Gallo


 

Ingredients:

2 tomatoes

1/2 cup onion, finely chopped

1 cup chopped cilantro

1 lemon, juiced

2 tablespoons olive oil

1 jalapeno, finely chopped

1/2 teaspoon Himalayan pink salt

1/2 teaspoon crushed black pepper

Directions:

Place all ingredients in food processor and blend for about 30 seconds. Let sit for about 30 minutes so the flavors can meld together and serve. Can be held in the refrigerator for up to a week.


 

Roasted Salsa Verde


 

Ingredients:

4 tomatillos, peeled

1 bunch cilantro

1/2 cup onion

2 tablespoons olive oil

1 lemon, squeezed

1 jalapeno, roasted and skinned

1 poblano, roasted and skinned

1/2 teaspoon Himalayan pink salt

1/2 teaspoon crushed black pepper

Directions:

Place tomatillos in a saucepan and cover with water. Bring to a boil and gently simmer about 5 minutes.

Place tomatillos in a food processor with remaining ingredients and blend. Let sit for about 30 minutes so the flavors can meld together and serve. Can be held in the refrigerator for up to a week.


 

Orange Salsa


 

Ingredients:

3 navel oranges, Supremed

1 shallot

1/2 cup onion, chopped

1 cup cilantro, chopped

2 tablespoons olive oil

1 lemon, squeezed

1 jalapeno, deseeded and chopped

1/2 teaspoon Himalayan pink salt

1/2 teaspoon crushed black pepper

Directions:

Stir everything together in a bowl. Let it sit for about an hour to let the flavors come together. Let sit for about 30 minutes so the flavors can meld together and serve. Can be held in the refrigerator for up to a week.


 

Tortilla Chips


 

Ingredients:

1 cup almond flour

1 egg white

1/2 teaspoon Himalayan pink salt

1/2 teaspoon garlic powder

1/4 teaspoon cumin

1/4 teaspoon paprika

1/4 teaspoon apple cider vinegar

Directions:

Preheat oven to 350.

Combine all ingredients in a bowl and stir until dough forms.

Roll dough out onto a piece of parchment paper. Cut dough into triangles.

Place parchment paper on a baking sheet and put in oven. Bake about 12 minutes.  Remove chips from oven and cool to room temp. Keep sealed on your counter for up to 3 days.

Pistachio Rose White Chocolate \\ Sweet Laurel x Shiva Rose

Many of you know by now that I am slightly addicted to chocolate. I eat chocolate every day in one form or another, and it is usually 100% cacao from ChocoVivo, my favorite bean to bar chocolate shop in Los Angeles. We use their delicious chocolate in our cakes at the bakery as well.

Some days, I’m in more of a white chocolate mood. Enter cacao butter, chocolate’s better half. Cacao butter is the white fat from the cacao bean. It has that chocolatey flavor as well and when it is mixed with a bit of raw honey, it quickly turns into a super food and a super dessert. I originally made this Pistachio Rose White Chocolate with Shiva Rose, and I’m sharing it today on my blog with you. Enjoy this delectable version of white chocolate, mixed with fragrant dried roses and pistachios.

Photos by Kim Genevieve.

Pistachio Rose White Chocolate \\ Sweet Laurel x Shiva Rose

Pistachio Rose White Chocolate \\ Sweet Laurel x Shiva Rose

Pistachio Rose White Chocolate

Yields one 8 x 8 sheet of chocolate


 

Ingredients:

1 cup cacao butter, chopped

1 cup coconut milk powder

1 teaspoon vanilla extract

2 tablespoons raw honey

Pinch of Himalayan pink salt

1/4 cup pistachios, shells removed

2 tablespoons dried rose petals


 

Directions:

Line an 8×8 plate or pan with a sheet of parchment paper.

In a double boiler, melt cacao butter over low heat. It will look like melted butter. Off heat, whisk in the coconut milk powder. Continue to stir until completely smooth.

Add vanilla extract and salt to pot and stir. Allow to cool for about 10 minutes. Slowly stir in raw honey.

Pour white chocolate mixture onto piece of parchment paper. Sprinkle with dried roses and pistachios. Place in refrigerator until solid. Break or cut into pieces. Keep refrigerated or frozen until serving. Enjoy!

Fajita Night \\ Sweet Laurel

These fajitas will keep everyone happy. You’ve got options here: veggie, chicken or beef, pending on your crowd and your palate. The tortillas are delicious, and even my husband, a Mexican food aficionado, adores these grain free tortillas.

Fajita Night \\ Sweet Laurel

Fajita Night \\ Sweet Laurel

Chicken, Beef and Veggie Fajitas with Spicy Cole Slaw and Tortillas

6 servings


 

For the chicken:


 

Ingredients:

4 chicken boneless, skinless chicken breasts

1 red bell pepper

1 green, yellow or orange bell pepper

3 tablespoons cumin (divided)

1 teaspoon + 1/4 teaspoon Himalayan pink salt (divided)

2 tablespoons coconut oil

To prepare the chicken:

Cut chicken breasts in half and tenderize. Slice chicken into one-inch strips and place in a bowl.

Cut bell peppers in half and remove seeds and core. Slice into one-inch strips and place in another bowl.

Season the chicken with 2 tablespoons of the cumin and 1 teaspoon of the salt and stir. Add the remaining cumin and salt to the bell peppers and stir.

Heat coconut oil in large skillet.  Add chicken and cook for 5-7 minutes. Flip chicken strips and continue to cook until no longer pink. Remove chicken from skillet and place on a plate. Add bell peppers to the skillet and cook for about three minutes per side. Add to plate.


 

For the Beef:


 

Ingredients:

1 16 ounce skirt steak

3 tablespoons lime juice

1 shallot, chopped

4 cloves of garlic

1/2 teaspoon cayenne pepper

1 tablespoon cumin

2 tablespoons coconut oil

 

To prepare the beef:

Place steak in a large freezer bag or baking dish.  Season with salt and pepper.

In a food processor, combine lime juice, shallot, garlic cloves, cayenne pepper, and cumin.  Blend until a sauce-like mixture forms.  Pour over steak and allow to marinate for at least 10 minutes.

Heat the oil in skillet.  Add steak to skillet and cook about 3-4 minutes per side.  Transfer steaks to cutting board.  Slice against the grain and add to chicken and bell pepper mixture.


 

Tortillas

Serves 3


 

Ingredients:

2 eggs

1 cup basic almond milk

1 cup cassava flour

1/4 cup coconut flour

1/4 teaspoon Himalayan pink salt

To prepare tortillas:

Whisk together eggs and almond milk together in a bowl.  Add flours and salt and mix well.

Heat skillet.  Pour 1/2 of mixture onto skillet and swivel the pan around so the mixture make a large circle.  Reduce the heat and wait until bubbles form on surface of tortilla.  Flip and cook tortilla on the other side until well browned.

Transfer to a plate and serve with fajitas!


 

Spicy Coleslaw

Serves 6


 

Ingredients:

I medium head of savoy cabbage

2 carrots

1 cucumber

1 bunch of cilantro

2 medium shallots (divided)

1 serrano pepper

1 avocado

2 limes

2 tablespoons coconut oil

salt and pepper to taste

To prepare colesaw:

Shred cabbage or slice thinly and place in a large bowl. Grate the carrots and cucumber into the bowl as well. Chop the cilantro and add to bowl. Thinly slice one of the shallots and add to the bowl.

In a food processor, blend the remaining shallot, serrano pepper, avocado, lime juice and coconut oil.

Pour over coleslaw and toss well. Add salt and pepper to taste.

My Mother’s Day Miracle \\ Sweet Laurel

Processed with VSCO with 4 presetThis year has been a whirlwind. Everyday, I take a moment to think about how blessed I am, and today is no exception. I want to share the most beautiful thing that happened to me this year, as it has everything to do with what we are trying to accomplish here at Sweet Laurel. Sweet Laurel is dedicated to providing beauty and health to all through our cakes, recipes, educational workshops and our upcoming cookbook (available Spring 2018!).

If you were to tell me last May that in one year I would have a 2 1/2 month old baby sleeping next to me in bed as I type this, I would have thought you were a bit crazy. You see, the last four years had been a struggle to get my thyroid, digestive system, and reproductive system back on line. They all stopped functioning properly when I was diagnosed with my autoimmune disease in 2012. My body screamed at me to stop, rest and heal up through various physical signs, one of them being I had stopped ovulating. I eventually listened, and took a year off to heal, and and in 2015 I launched Sweet Laurel as a result of the incredible results I felt changing my lifestyle and diet in order to allowing healing to take place.

Last May, one year ago to date, I had a call with my nutritionist about my recent hormonal blood work. As she discussed the details of my hormone panel, the results were not so hot and I started to cry. Over the last few years, I’ve made my health a priority. Thankfully, my thyroid and digestive system were back to normal, but my reproductive system just wasn’t kicking into gear. I felt like I had tried everything, which is why the news from my nutritionist was so disparaging. I took a deep breath between tears and tried to accept the fact that a baby and my complete healing were just not in the cards for me quite yet.

Flash forward a few weeks. My husband Nick came home from work around 6pm and I was laid out on my back in bed. This is very abnormal for me, as I am quite a busy bee, especially around the dinner time hour. My favorite thing to do is make dinner for Nick every night so that’s usually what I am doing when he comes home. Nick immediately knew something was wrong when he saw me in bed so he started peppering me with questions. I told him I was just really tired, and I had been at the Sweet Laurel kitchen all day on my feet, which is why I was in bed. “I think you should take a pregnancy test,” Nick said. Even though I could barely get out of bed at this point, I managed to go the bathroom and find an old pregnancy test squirled away under the sink.

And It was positive. My first response was, ‘NO!’ I didn’t understand how this was possible. Very soon after we both started crying tears of joy. Around May and the first week of June, my body kicked into gear and ovulated. This is why our sweet Nico is a miracle. I never would have imagined I’d be celebrating Mother’s Day this year, but I am, and I am so very grateful.

Sweet Laurel is all about sharing health with others, which is why I wanted to share this  story with you. Dedication toward wellness can lead to breakthrough in your health. Wishing all the mothers our there a very Happy Mother’s Day! xo, Laurel

Processed with VSCO with 4 preset

Laurel is wearing Fillyboom’s I beleive in Unicorns dress.

New Mommy Faves \\ Sweet Laurel

I love being a mom! In honor of Mother’s Day and my first time celebrating as a mom, I’m sharing some of my most used, and favorite mom-friendly items. This week’s recipe features my Lactation Cookies, which accompanied me to the hospital when Nico was born, and have been made regularly since!

New Mommy Faves \\ Sweet Laurel

First off, Nucifera! I LOVE Nucifera, and the amazing entrepreneur who developed it. Nucifera is the ultimate pregnancy and breastfeeding safe, all in one, beauty product. I use it regularly before bed and on my face as part of my cleansing routine. By now you all know how in love I am with coconut, and this is a coconut based product, and the benefits are unending. It moisturizes, soothes, purifies, and combats various skin conditions. Nucifera can even be used as an all natural deodorant. I personally like using it under my eyes. And by the way, Nucifera is not just amazing for mothers, it is great for fathers and children alike!

New Mommy Faves \\ Sweet Laurel

Second, my Petal Soft Ballet Nursing Bra. Not only is it pretty to look at, it is oh so comfortable. I never thought nursing would change my whole outfit. For some reason, I never made the connection. Well, a good nursing outfit starts with a good bra, and this is my go-to! It is from Bravado Designs, who also makes two other nursing bras I’m digging– the Body Silk Seamless Nursing Bra, also comfy, and the Clip and Pump, which gives me mobility with my hands while I pump!

New Mommy Faves \\ Sweet Laurel

Third, a good notebook. I want to cherish each day with sweet Nico, and this helps me do! I’m a very sentimental gal, so essentially, writing down thoughts, precious moments and words of gratitude have been very therapeutic for me. Nico has made me a more organized person, and this is one tool I’ve begun to use to help in that department.

New Mommy Faves \\ Sweet Laurel

Lastly, Lactation Cookies. Do you every need an excuse to eat cookies? Well, when you’re breastfeeding, you automatically have one! Lactation enriching foods have been used for centuries to help with breast milk production, and my cookies contain just a few of the many nutritious foods know to encourage milk supply nursing. I read a book entitled Real Food for Mother and Baby by Nina Planck, and learned about the foods I should focus on during pregnancy and nursing. I highly recommend this book. Per the words of Planck, two of the most popular lactation foods are oats and beer. I don’t include either of those in my cookies, as I don’t digest either well, but have included several of the other recommended foods. These cookies freeze super well, so I typically make a batch and store them in the freezer to snack on and give to people who come over. Having a baby really ups your weekly visitors!

New Mommy Faves \\ Sweet Laurel

Lactation Cookies

Yields about 30 cookies


 

Ingredients:

2 cups almond flour

1/2 cup flax seeds

1/4 cup sesame seeds

1/2 cup macadamia nuts

1/2 cup dates, pitted

4 eggs

1/2 cup coconut oil

1/4 cup maple syrup

1 cup chocolate chips (recipe below)


 

*For Oatmeal Raisin variation

Exchange flax and sesame seeds for 1/2 cup of oats (if you tolerate)

Exchange and 1 tsp. cinnamon and 1/2 cup raisins for the chocolate chips.


 

Directions:

Preheat the oven to 350. Line a cookie sheet with parchment paper.

In a blender, combine the flax seeds, sesame seeds, macadamia nuts, dates, eggs, coconut oil and maple syrup. Turn on low speed, and blend until batter is incorporated. Remove mixture from blender and place into a bowl. Stir in almond flour and chocolate chips. Spoon one tablespoon sized cookies onto cookies sheet. Gently press dough down with a piece of parchment paper.

Bake for 8-10 minutes. Lift parchment off pan, and allow cookies to cool all the way.

Enjoy!


 

Homemade Chocolate Chips 


 

Ingredients:

4 ounces unsweetened baking chocolate (100% cacao, organic is preferable)

1-2 tablespoons maple syrup or raw honey


 

Directions:

Break baking chocolate into one-inch pieces and place in thick saucepan or double boiler. Over a very low heat, melt baking chocolate. Once melted, take off heat, and add maple syrup or raw honey and stir. Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches. Place parchment in freezer. Once hardened (will take a few minutes), break into small pieces and use as chocolate chips.

 

Blueberry Lavender Donuts with Coconut Glaze \\ Sweet Laurel

Today is my birthday, so I’m sharing one of my favorite new recipes with you! These Blueberry Lavender Donuts have the loveliest flavor, and are perfect for a springtime brunch, or better yet, Mother’s Day! The food grade lavender is optional. The donuts will have perfect flavor with or without. Enjoy!!

Blueberry Lavender Donuts \\ Sweet Laurel

Blueberry Lavender Donuts \\ Sweet Laurel

Blueberry Lavender Donuts \\ Sweet Laurel

Blueberry Lavender Donuts \\ Sweet Laurel

Blueberry Lavender Donuts with Coconut Glaze

Yields 6 donuts


 

Ingredients:

1 1/4 cup blanched almond or hazelnut flour

1/4 teaspoon baking soda

1/8 teaspoon Himalayan pink salt

3 tablespoons 100% maple syrup

1/2 teaspoon vanilla extract

2 tablespoons coconut oil, melted

1 teaspoon apple cider vinegar

2 eggs, at room temperature, whites and yolks separated

1 teaspoon dried lavender

1/8 teaspoon food grade lavender oil (optional, for extra lavender flavor)

1/4 cup blueberries


 

Directions:

Preheat oven to 350 degrees F. Generously grease your 6-mold donut pan with coconut oil.

Combine the dry ingredients in a medium bowl. In another medium bowl combine all of the wet ingredients except egg whites.

Mix the wet with dry and set aside. Beat the egg whites until firm peaks form. Gently fold the egg whites into the batter.

Add lavender oil, dried lavender and blueberries.

Equally distribute the batter between the 6 donut molds. Smooth out the tops of each donut.

Bake for 12-15 minutes until lightly golden.  Allow the donuts to cool, remove from pan and then chill in the fridge for half an hour.


 

To Prepare Glaze


 

Ingredients:

1/4 cup coconut butter

2 teaspoons 100% maple syrup or honey

1/2 teaspoon lemon juice

1/4 teaspoon vanilla

1/4 cup coconut milk

Dried lavender and blueberries for garnish


 

Directions:

Mix remaining ingredients over very low heat.  Allow to cool. If too thick, add a bit more coconut milk.

Dip donuts into icing. Once all donuts have been dipped, you may wish to re-dip donuts for a deeper white color.

Garnish donuts with dried lavender and blueberries if desired.

Rosebud Bath Soak for Mom \\ Sweet Laurel

Mother’s Day is just around the corner, so here’s a fun DIY gift you can give to the mommas you love! This soak includes two of our favorite ingredients at Sweet Laurel: coconut and pink salt. Both are beneficial to your body inside and out! Pink salt and coconut have benefits once digested, and several topical benefits as well. While the coconut milk powder in the recipe works to moisturize the skin, the pink salt acts at a detoxifier. Roses are used for their gratifying and soothing effect to the senses. This bath soak is a simple, yet beautiful little gift! Enjoy.

Rosebud Bath Soak for Mom \\ Sweet Laurel

Rosebud Bath Soak for Mom \\ Sweet Laurel

Rosebud Bath Soak for Mom \\ Sweet Laurel

Rosebud Bath Soak DIY Gift


 

Ingredients:

1/2 cup Himalayan pink salt (I like to use the coarsely ground salt)

1/2 cup coconut milk powder

3 tablespoons dried rosebuds

1-2 drops essential rose oil

1 8 oz glass jar


 

Directions:

Grind a few of the rosebuds in a mortar and pestle until slightly broken. Combine all the other ingredients in a bowl and stir to combine. Spoon into a jar and seal. Keep in a cool. dry place until use.