Tag: apple cider vinegar

Baby’s First Bone Broth \\ Sweet Laurel

I’ve been doing lots of research over the past few months in order to prepare for Nico’s transition into eating solid food. Nico is still about 98% breastmilk fed. He hasn’t been super into solids, but to me, that’s ok because I love nursing him! I’ve read a few books on the topic and consulted with my nutritionist, Margaret Floyd. I love her approach as it is filled with nutrient-dense, real food and also very practical. Margaret maneuvered through my autoimmune disease and has successfully helped me with the daunting task of introducing my Nico to solid foods

One of the first foods she recommends is bone broth. Bone broth, considered around the world as a health tonic, has been used for centuries as a healing food. As real food expert Nina Planck has stated, “it is digestible, nutritious and tasty. Broth is perfect for babies (Real Food for Mother and Babies, 2009).”

I adapted this recipe from my nutritionist Margaret’s original recipe. Margaret wrote her basic approach to introducing solid food here, and why bone broth is a great choice for babies!  Read up on it, and then cook up a pot of bone broth for you or baby!

Baby's First Bone Broth \\ Sweet Laurel

Baby's First Bone Broth \\ Sweet Laurel

Baby's First Bone Broth \\ Sweet Laurel

Baby's First Bone Broth \\ Sweet Laurel

Baby’s First Bone Broth



chicken bones, including the ligaments and joints (be sure to use bones from organic, pastured raised chickens)

1-2 tablespoon apple cider vinegar

pinch of Himalayan pink salt

filtered water



Put the bones, vinegar, and salt into the stock pot. Cover with filtered water.

Bring to a boil and skim any foam off the top. The foam is just any impurities coming out of the bones. Sometimes it’s there, sometimes it isn’t.

Reduce the heat on your stove to the lowest possible and gently simmer your broth for at least 8 hours, up to 48 hours. The rule of thumb is the bigger the bones, the longer you need to simmer your broth. Make sure not to cook the broth at too high a temperature! It will denature some of the proteins and create natural MSG. We put the stove at the lowest temperature and just leave it for a couple of days.Strain out the bones and veggies, and either use

Strain out the bones and veggies, then either use immediately or store in a big glass jar in your fridge. It can last for a week.

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


Eat wholesome yet delicious food every day.



Kale, coconut, chocolate, and crudité.



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.



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!



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.



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!



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



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.



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.



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.



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



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



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.



Like I said, hooked on coconut yogurt.



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



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!



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



Erewhon Natural Foods, Rainbow Acres.



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



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)

Waldorf Salad \\ Sweet Laurel

I don’t know about you but sometimes, I love having a little bit of crunch and sweet bites to my salads, which is why I made my own version of the Waldorf Salad. The combination of the fruits, the candied walnuts, and the creamy vegan dressing is so delicious, it will instantly bring you to the Waldorf Astoria! We hope you enjoy this paleo version of this traditional salad.

Waldorf Salad \\ Sweet Laurel

Waldorf Salad \\ Sweet Laurel

Waldorf Salad \\ Sweet Laurel

Waldorf Salad \\ Sweet Laurel

Waldorf Salad

Serves 5-7



10 cups mixed greens

1 apple, chopped into 1-inch cubes

1 cup of grapes, sliced in half

1 cup of Kite Hill Original Cheese

1/4 cup candied walnuts (recipe below)

Creamy Waldorf Dressing (recipe below)



Place all ingredients in large bowl and toss with dressing.


To prepare candied walnuts



2 cups walnuts

2 tablespoons maple syrup

1 tablespoon coconut oil

pinch of Himalayan pink salt



Combine all ingredients in a bowl and toss gently. Pour contents onto pan and bake for about 10 minutes. Allow to cool for about 30 minutes. Using a spatula, gently scrape nuts from pan, and place in an airtight jar. Walnuts will keep for 2-3 days.


To prepare dressing



1/2 pine nuts

1/2 cup water

1/2 teaspoon salt

1 teaspoon apple cider vinegar

1/4 cup olive oil



Soak pine nuts for 5 minutes in a bowl of water. Strain water, then pour pine nuts into a high-speed blender. Add salt, apple cider vinegar, and olive oil. Blend on high for about 2 minutes. Toss with dressing



Homemade Chicken Vegetable Soup \\ Sweet Laurel

Chicken soup is synonymous with comfort. Warm, savory, flecked with herbs, carrots, and onion – it’s always just the thing. We love to make huge batches of it, and enjoy it all week or freeze it for the next cold night in.

Homemade Chicken Vegetable Soup \\ Sweet Laurel

Homemade Chicken Vegetable Soup \\ Sweet Laurel

Homemade Chicken Vegetable Soup \\ Sweet Laurel

Homemade Chicken Vegetable Soup

Serves 4



2 tablespoons coconut oil

1 medium onion, finely chopped

1 leek, rinsed and chopped

2 ribs celery, finely chopped

3 carrots, finely chopped

1 tablespoon fresh thyme leaves

1 teaspoon apple cider vinegar

8 cups of water

4 cups sliced zucchini

6-8 boneless skinless chicken thighs, cut into one-inch pieces



Over medium heat, melt the coconut oil in the bottom of a large dutch oven.

Add onions, leek, celery and carrots to the pot. Gently saute about 10-12 minutes. Add apple cider vinegar, thyme, and water to the pot, followed by zucchini. Bring pot to a boil, and simmer about 20 minutes. Add chicken thighs and cook 10 to 12 minutes, or until cooked through. Season with salt and pepper to taste. Enjoy!

Braised Chicken with Cranberries and Butternut Squash \\ Sweet Laurel

This mouth watering, one pot wonder has the perfect combination of sweet and savory and is topped with a slight tartness from cranberries, another superfood sensation. Slowly braising the chicken leaves a delightful aroma in the kitchen and a moist and tender chicken dish all will enjoy on a lovely winter day.

Braised Chicken with Cranberries and Butternut Squash \\ Sweet Laurel

Braised Chicken with Cranberries and Butternut Squash \\ Sweet Laurel

Braised Chicken with Cranberries and Butternut Squash \\ Sweet Laurel

Braised Chicken with Cranberries and Butternut Squash

Serves 4


3 tablespoons coconut oil

6-8 chicken thighs, chicken thighs (with bone and skin)

1 medium onion, chopped

2 tablespoons apple cider vinegar

2 cups chicken or vegetable broth

1/2 teaspoon salt

1 butternut squash, peeled and chopped into cubes

1 cups fresh or frozen cranberries

2 tablespoons chopped sage


In large dutch oven, heat coconut oil. Add chicken thighs and brown on each side. Once browned, remove chicken from pot and place on a plate.

Add onions to the pan and gently saute. Add apple cider vinegar to pot, followed by chicken or vegetable broth. Add 1/2 teaspoon salt.

Return chicken thighs to the pan, and place butternut squash and cranberries over chicken. Sprinkle chopped sage on top. Cover the pot and allow to simmer over medium/low heat for thirty minutes. Remove pan from heat. Allow chicken and vegetables to cool uncovered.


Pumpkin Bread \\ Sweet Laurel

Pumpkin Bread is a buzz word this time of year, that is why Kitchy Kitchen and I made a video all about this delicious Paleo version! Check out her YouTube video for a tutorial, and we hope you enjoy!

Pumpkin Bread \\ Sweet Laurel

Pumpkin Bread \\ Sweet Laurel

Pumpkin Bread \\ Sweet Laurel

Pumpkin Bread

Yields 4 – 5 mini loaves or two standard loaf pans


2 cups almond flour

1-2 tablespoon (s) cinnamon

1 teaspoon ground ginger (optional)

1 teaspoon nutmeg (optional)

1 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

1 cup pumpkin puree

1/2 cup maple syrup (or less for less sweet)

1/4 cup melted coconut oil

2-3 eggs*

1/4 cup coconut milk or almond milk

1 tablespoon vanilla extract

1 teaspoon apple cider vinegar


Preheat oven 350°F.

Mix pumpkin, maple syrup, melted coconut oil, eggs, coconut milk, vanilla and apple cider vinegar. Slowly add in flours, spices, baking soda and salt. Stir to combine and pour into standard size loaf pan. Bake for 30-40 minutes. Cool completely, take out of pans, and enjoy!

*For a vegan option, substitute 3 eggs with 3 tablespoons of flaxseed. For each tablespoon of flaxseed, add 3 tablespoons of water (total 9) and let it sit for about 10 minutes.

Paleo Bolognese \\ Sweet Laurel

Bolognese is a classic, slow-cooked Italian pasta sauce traditionally finished with heavy cream. This recipe swaps in pine nuts for the cream, making it a Paleo and Vegan powerhouse recipe. When I married my Italian sweetheart, there were several Italian pasta sauces I attempted to ‘health -hack.’ This Bolognese is the product of about 5 years of experimentation, but let me tell you, it was worth it! Every taste tester loves this variation of the classic pasta, including my sweetheart. I recommend pairing it with spiralized sweet potato noodles, although zucchini noodles or another pasta will taste lovely as well.

*Special Equipment: You will need a spiralizer if you choose to make vegetable noodles

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese 

Yield: 4-6 servings 


For the sauce:


2 tablespoons coconut oil or olive oil

1 onion, chopped

4 carrots, chopped

2 celery ribs, chopped

1 can of crushed fire roasted tomatoes, I like Muir Glen

1 teaspoon Himalayan pink salt

1/2 teaspoon fennel seeds

1 tablespoon apple cider vinegar

1/2 cup pine nuts

1 tablespoon oregano

To add to sauce:

(optional) 1 pound cooked ground beef or bison

4-8 zucchini or 3-5 medium or large white sweet potatoes


Pour oil into cast iron pot over medium heat. Add onions, carrots, and celery. Saute until onions are golden brown and carrots are softened. Add apple cider vinegar to the pot. Stir well. Add tomatoes and cook 10-15 minutes stirring constantly.

Add salt and fennel seeds. Place all contents in blender with pine nuts. Blend on high until smooth. Add olive oil if needed. Stir in oregano.

Add cooked ground beef or bison.


To prepare zucchini or sweet potato noodles:


Wash vegetables. Cut a flat edge on each end of zucchini or sweet potato. Place vegetable in spiralizer and begin to crank. When you are finished spiralizing all vegetables, pour 1-2 tablespoons of oil in the pot. Turn on medium to high heat. Add spiraled vegetables and gently stir until cooked. Zucchini takes about 7 minutes and sweet potato noodles take about 10-12 minutes.


Strawberry Shortcake Waffles \\ Sweet Laurel

Breakfast in bed will be a delight with these Strawberry Shortcake Waffles! The waffle batter, whipped cream and strawberries can be made the night before, so your morning can be smooth as can be! Enjoy!

Strawberry Shortcake Waffles \\ Sweet Laurel

Strawberry Shortcake Waffles \\ Sweet Laurel

Strawberry Shortcake Waffles \\ Sweet Laurel

Strawberry Shortcake Waffles \\ Sweet Laurel

Yields for 6 Strawberry Shortcake Waffles


To Prepare Waffle Batter:


1/3 cup coconut milk

3 tablespoons coconut oil (extra for greasing waffle iron)

1 tablespoon 100% maple syrup

2 teaspoons vanilla extract

1/4 teaspoon apple cider vinegar

1 1/4 cup almond flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3 eggs

2 cups coconut whipped cream (recipe below)

2 cups strawberries (chopped)


Heat and grease waffle iron with coconut oil.

Mix all ingredients except eggs in food processor or blender on high. Switch food processor or blender to low and slowly add eggs. (This mixture can be made the night before and sit in the refrigerator until use).

Pour into waffle iron and make according to waffle iron instructions.


To Make the Coconut Cream:


2 cups coconut cream, refrigerated overnight (I use Natural Value)

2 tablespoons of maple syrup

1 tablespoon vanilla extract


After the coconut cream has set in the fridge overnight, the coconut fat solids separate from the coconut water. Beat the solid coconut cream on high speed until cream is peaks form.  Slowly stir in the maple syrup and vanilla extract. Refrigerate until use.

Top waffles with coconut cream and chopped strawberries!