Category: breakfast

Paleo Energy Bites \\ Sweet Laurel

Mom needs energy! That’s something I’ve learned these past 11 months with the Nico boy! It usually happens like this: Baby is hungry, and you are hungry… At the same time. The only problem is mom only has one hand, because she’s feeding baby with the other hand (breastfeeding, bottle, spoon, etc). I designed this recipes for all the mamas out there! You can pop these into your mouth with one hand! I like to make a batch and keep them in my fridge for snacking when necessary! Hope you enjoy them as much as I do!

Paleo Energy Bites \\ Sweet Laurel

Paleo Energy Bites \\ Sweet Laurel

Paleo Energy Bites \\ Sweet Laurel

Paleo Energy Bites \\ Sweet Laurel

Paleo Energy Bites

Yields about 12 balls


Ingredients:

1/2 cup hemp seeds

1/2 cup collagen protein

1 cup almond butter

3/4 cup shredded coconut, plus extra for coating

1 tablespoon vanilla extract

3 tablespoons chia seeds

2 tablespoons date paste or 3­-4 dates, pitted

Optional: 1 tablespoon cacao nibs


Directions:

Place all ingredients in a food processor and blend until smooth.

Use a tablespoon to scoop 1 tablespoon at a time from batter and form into balls. Coat with remaining coconut shreds.

Refrigerate or freeze for up to 3 months

Grain Free Overnight Oats \\ Sweet Laurel

This is a spin off the ever popular ‘overnight oat’ breakfast scenario, minus the oats! I feel best eating 100% grain free, and all our recipes and baked goods at Sweet Laurel are grain free in entirety. This recipe uses shredded coconut and chia, making a delicious and nutritious breakfast, even Nico loves it!

Overnight Oats \\ Sweet Laurel

Overnight Oats \\ Sweet Laurel

Overnight Oats \\ Sweet Laurel

Overnight Oats \\ Sweet Laurel

Paleo/Grain-Free Overnight Oats 


 

Ingredients:

1/2 cup chia seeds

3/4 cup hemp hearts

1 cup shredded coconut

2 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon Sweet Laurel Vanilla Extract

1 tablespoon honey or maple syrup (or other sweetener of choice)

1 cup organic coconut milk

1 cup hot water (at least 200 degrees)


 

Directions:

Mix chia seeds, hemp hearts and shredded coconut in a medium-sized bowl. Sprinkle in cinnamon, ginger, vanilla extract and sweetener of choice. Add hot water and stir. Add coconut milk and allow to sit in fridge overnight or for at least 8 hours.

Sprinkle with gogi berries, mulberries, shredded coconut flakes, bee pollen or even extra hemp hearts! Serve with superfood toppings and enjoy.

Mango Chia Seed Pudding \\ Sweet Laurel

Nothing like a simple and refreshing recipe to start off the new year! This is one of our favorite takes on the classic chia seed pudding.

Mango Chia Seed Pudding \\ Sweet Laurel

Mango Chia Seed Pudding \\ Sweet Laurel

Mango Chia Seed Pudding \\ Sweet Laurel

Mango Chia Seed Pudding 

Serves 2


Ingredients:

 

1 cup coconut cream (fat solids from coconut milk)

1/2 cup fresh mango, cubed into 1/2 inch cubes

1 tablespoon honey (optional)

3 tablespoons chia seeds


Directions:

In a bowl whisk together all ingredients until well mixed. Pour into two 4 ounce glass jar and cover with lid. Store in fridge overnight. Enjoy within 3 days!

Turkey Hash \\ Sweet Laurel

I’m always looking for a way to use all the turkey after Thanksgiving. This is such a delicious way to use up your holiday leftovers, and something all your loved ones will enjoy. Nick and I have really enjoyed this dish for breakfast, lunch, AND dinner. It is just one of those dishes that tastes even better the next day. Enjoy!

Turkey Hash \\ Sweet Laurel

Turkey Hash \\ Sweet Laurel

Turkey Hash \\ Sweet Laurel

Turkey Hash \\ Sweet Laurel

Turkey Hash

4 servings 


 

Ingredients:

3 tablespoons grass-fed butter, coconut oil or avocado oil

4 cups cooked shredded turkey or cooked ground turkey

2 large sweet potatoes, shredded ( l like to use white hannah sweet potatoes)

2 teaspoons Himalayan pink salt

2 teaspoons coriander

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon paprika

pinch cayenne pepper optional


 

Directions:

In a heavy duty pot, melt your grass-fed butter or coconut oil, or heat your avocado oil.

Add shredded sweet potato, salt to the pot and gently saute for about 10 minutes. Stir constantly.

Add all the spices and the cooked turkey. Stir and continue to heat. Serve.

Our Favorite Chia Seed Pudding \\ Sweet Laurel

 

 

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School is back in session, and it is time for a quick and easy breakfast classic. Our favorite chia seed pudding is simple and nutritious. We start with delicious and organic coconut cream. Coconut cream is the solid coconut fat that firm up at the top of canned coconut milk. You can find canned Coconut Cream at grocery stores now with higher percentages of fat, and lower percentages of coconut milk, yielding more creamy deliciousness. If you cannot find coconut cream, feel free to use good canned coconut milk, with no additives. Simply scoop the solids from the top of the can for your use in this recipe.

And back to the chia seed pudding… I said it was simple, and I mean it’s simple! We mix the coconut cream with chia, slightly mashed berries, raw honey and lemon juice to create a satisfying and delightful breakfast or even a special after dinner treat!

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Our Favorite Chia Seed Pudding

Serves 2

1 cup refrigerated coconut cream* (Lets Do Organic and Trader Joe’s both have delicious organic canned Coconut Creams)

1/2 cup fresh blueberries and raspberries, lightly smashed

1 tablespoon lemon juice

1 tablespoon raw honey (optional)

3 tablespoons chia seeds

1 teaspoon vanilla extract (optional)

In a bowl, stir together all ingredients until well mixed. Pour into two 4 ounce glass jars and cover with lid. Store in fridge overnight. Serve with extra berries. Enjoy within 3 days.

* I always keep my coconut cream in the refrigerator. This is because I make a lot of coconut whipped cream and coconut yogurt. These recipes work better when the coconut is solid and not liquid. Refrigerating coconut milk causes the fat to rise to the top of the can and solidify.

What’s In My Fridge \\ Sweet Laurel

I love this interview I did with The Chalkboard Mag! They took a look in my fridge and I got to share a little about my love of all things Sweet Laurel! One thing that’s apparent here, is that I’m a veggie lover! Yes, I know Sweet Laurel is all about sweets, but let me introduce you to savory Laurel! I sure eat my fair share of veggies. If you have any questions about some of my go – to’s, leave them in the comments! xo, Laurel

What's In My Fridge \\ Sweet Laurel

What's In My Fridge \\ Sweet Laurel

What's In My Fridge \\ Sweet Laurel

What's In My Fridge \\ Sweet Laurel

FOOD PHILOSOPHY IN ONE SENTENCE:

Eat wholesome yet delicious food every day.


 

ALWAYS IN MY FRIDGE:

Kale, coconut, chocolate, and crudité.


 

7 RECIPE STAPLES ALWAYS ON HAND:

For my recipes, pretty much any of them can be made if you have almond flour, coconut oil, Himalayan pink salt, 100% maple syrup, organic eggs, coconut milk, and cacao.


 

MUST-HAVE MUNCHIES:

I am into accessible veggies: half an avocado, cut up celery, cucumber, carrots and cooked sweet potatoes. I am not a big snacker, but I am a big vegetable eater!


 

FAVE CONDIMENTS:

Our all-time favorite condiment is Sweet Laurel vegan caramel! Other condiments on the savory side I enjoy are Primal Kitchen Foods mayo and Kerrygold butter. Yes, butter. I developed a strong craving for it during my pregnancy, and I’ve been tolerating it well, so I enjoy it in moderation.


 

INGREDIENT THAT MAKES EVERYTHING TASTE BETTER:

When I cook, I love to use some delicious savory staples like garlic, Himalayan pink salt, apple cider vinegar and fun things like cayenne pepper. When I bake, a balance of moisture enriching, yet nutrient-dense ingredients make everything taste better. I work with five core ingredients at Sweet Laurel: almond flour, coconut oil, 100% maple syrup, organic eggs, and Himalayan pink salt. These are my star ingredients and the secret to a delicious grain-free, refined sugar-free and dairy-free treat that tastes delicious!


 

GO-TO PROTEINS:

Organic eggs, wild-caught fish, organic chicken, turkey, and beef.


 

BEST BARGAIN:

I buy in bulk whenever I can through health food stores and co-ops. This is great for spices, organic nuts and other frequently used items and pricier items.


 

BEST LABEL-READING TIP:

I always check for whole-food ingredients. If the foods originate from earth and are used in their natural form, I’m good with them.


 

FAVE VEGGIE + WHAT YOU MAKE WITH IT:

This changes, but currently I’m obsessed with making kale chips in the oven. It takes just a few minutes, and my salty, crunchy craving is usually taken care of shortly thereafter.


 

MUST-HAVE PANTRY STAPLES:

Sweet Laurel vanilla extract. We make our own, grain- and gluten-free, with tequila!


 

CRAZIEST THING I BUY:

The $30 coconut yogurt. Jam packed with probiotics, a little goes a long way. I’m definitely addicted.


 

SWEETS AND OTHER INDULGENCES:

I indulge in 100% cacao from Chocovivo every day. It is not a sweet per se, but an indulgence for sure. Made from cacao beans and stone ground into chocolate right here in Los Angeles.


 

DAIRY OR NON-DAIRY FAVES:

Like I said, hooked on coconut yogurt.


 

SKIP LABELS THAT READ:

‘High-fructose corn syrup,’ ‘cane sugar,’ etc.


 

FAVORITE SPLURGE:

I love supporting small food businesses. From time to time I will go to natural food stores and just pick up a few random food products, just to try them out!


 

FOR LAST MINUTE ENTERTAINING:

I whip up my snickerdoodles! Just five ingredients and delicious.


 

FAVORITE PLACES TO SHOP:

Erewhon Natural Foods, Rainbow Acres.


 

SIMPLE GO-TO RECIPE:

My brownies. Topped with our vegan caramel, you’re instantly in dessert heaven.


 

BEST FOOD MEMORY:

Making banana bread with my mom when I was five or six. I remember tasting the batter and being instantly hooked!

 

(Photo credit: Elsie Dardon)

Avocado Toast 6 ways \\ Sweet Laurel

It’s almost silly to have a series of recipes dedicated to Avocado Toast. It’s so pervasive out here. It’s on every cafe menu, pops up on everyone’s social media, it’s practically omnipotent. Simple things hardly ever go out of style, and avocado toast is equivalent to a little black dress. Always the right decision. We suggest making your toast on top of our grain-free Turmeric Bread, however, any bread will work just fine.

When something is so simple, you can get playful with the flavor combinations. Below are some of our favorites.

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Avocado Toast 6 Ways \\ Sweet Laurel

Avocado Toast 6 Ways \\ Sweet Laurel

Avocado Toast 6 Ways \\ Sweet Laurel

Avocado Toast 6 Ways \\ Sweet Laurel

Avocado Toast 6 Ways \\ Sweet Laurel

Avocado Toast 6 Ways


 

The Classic


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, smashed

1 teaspoon lemon juice

1 pinch dried chili flakes

Salt and Pepper to taste

Directions:

Smash the avocado with the lemon juice, and spread over the toast. Top with a bit of chili flake, salt, and pepper.


 

Thai Inspired


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, sliced

1 tablespoon coconut cream

1 tablespoon cilantro leaves

1 pinch cayenne

1 teaspoon lime juice

Salt and Pepper to taste

Directions:

Place the avocado on the toast, and drizzle with coconut cream. Top with cilantro and cayenne, and finish with a bit of lime juice. Finish with salt and pepper.


 

Breakfast


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, sliced

1 egg

1 teaspoon finely chopped chives

1 teaspoon olive oil

Salt and Pepper to taste

Directions:

For a perfectly hard boiled egg, place an egg in a small pot of room temperature water over medium heat. Once the water is boiling, turn it off, and let the egg sit in it for 8 minutes, less time for a slightly looser yolk. Remove the egg with a slotted spoon and run with cold water until you can handle it. Peel the egg and slice.

Place the avocado on the toast, top with sliced egg and finish with chives, salt, and pepper. Drizzle with olive oil.


 

The Purist


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, sliced

1 slice of heirloom tomato

1 teaspoon hot sauce

Salt and Pepper to taste

Directions:

Place the avocado on the toast, top with tomato, and drizzle with hot sauce. Finish with salt and pepper.


 

The Fattoush


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, chunked

1 tablespoon tahini

1 radish, thinly sliced

2 slices cucumber

1 teaspoon dill

1 teaspoon lemon juice

Salt and Pepper to taste

Directions:

Spread the toast with tahini. Place the avocado on the toast, and drizzle with lemon juice. Top with cucumber and radish, and finish with a bit of dill. Finish with salt and pepper.


 

The Nori


 

Ingredients:

1 half-inch slice grain-free bread, toasted

1/3 avocado, sliced

1 tablespoon nori, chiffonade

1 pinch black sesame seeds

1 tablespoon mint, chiffonade

Salt and Pepper to taste

Directions:

Place the avocado on the toast. Top with nori, sesame seeds, and mint, and finish with salt and pepper.

Acai Bowls \\ Sweet Laurel

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Acai Bowls for Two

Everyone loves a good acai bowl. Unfortunately, I’m usually quite disappointed when I order acai at restaurants because they’re usually WAY TOO SWEET for me, and loaded with  added sugar. I love making my own, because I get to control the sweet factor. These beautiful bowls are sweetened with frozen banana, and optional raw honey. Top your bowls with favorite fruits. Get creative, they are fun to make!

Serves 2

100 gram packet unsweetened acai

1 frozen banana (make sure your banana is unpeeled before you freeze it)

1 teaspoon vanilla extract

Optional: 1 tablespoon raw honey

Garnish:

Berries

Mango slices

Peach Slices

Shredded coconut or fresh cut coconut

Almonds

Blend acai, frozen banana, vanilla extract and optional honey together on high in a blender. Top with fruit of choice. For garnish, I like to cut my mango slices into fun shapes. You can also freeze or fresh berries for a few moments to add a nice frozen glow to your bowl!

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!

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.