Tag: easy

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

Thai Slow Cooker Chicken \\ Sweet Laurel

It’s that time of year when we want to cuddle up at the end of a long day with a bowl of soup. It’s nice when it’s soup you don’t have to fuss over, like this recipe for Thai Chicken in the Crock Pot! By far, this is my favorite slow cooker recipe of the year. I’ve made this twice this year for dinner parties, it’s that good! I like to serve it in a bowl with some sautéed cauliflower rice topped with avocado and cilantro! Enjoy.

Thai Slow Cooker Chicken \\ Sweet Laurel

Thai Slow Cooker Chicken \\ Sweet Laurel

Thai Slow Cooker Chicken \\ Sweet Laurel

Thai Slow Cooker Chicken \\ Sweet Laurel

Thai Slow Cooker Chicken


 

Ingredients:

8 boneless skinless chicken thighs

1 tablespoon Thai curry paste

1/4 cup almond or cashew butter

1 teaspoon paprika

1 teaspoon coriander

1 tablespoon coconut aminos or soy sauce

1 tablespoon honey (optional)

2 tablespoon freshly sliced ginger

4 kaffir lime leaves

4 stalks lemongrass, chopped into 2-inch pieces

2 carrots, slices

1 cup sweet potato, chopped

2 cups coconut milk

1/4 cup lime juice

Optional garnish:

chopped thai basil

chopped cilantro

chopped chilies

lime wedges

sliced avocado


 

Directions:

In a blender, mix the curry paste, nut butter, paprika, coriander, coconut aminos, honey, fresh ginger and coconut milk. Pour mixture into Crockpot, followed by chicken, vegetables, lemongrass and kefir lime leaves. Set Slow Cooker to ‘STEW’ phase and cook for four hours, or until chicken thighs are cooked through. If you cook too long, they will fall apart and get stringy.

After four hours, remove the lid and allow the pot to cool for about 5 minutes. Pour in lime juice and stir.

Serve with garnishes. Enjoy!

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!

Maple Candy \\ Sweet Laurel

This recipe was inspired by English Toffee. Here’s a paleo, refined sugar-free version of the delicious treat, It doesn’t have the firm ‘bark’ texture of English Toffee, but definitely has ALL the flavor. Once cut, keep refrigerated until serving for best results. Enjoy!

Maple Candy \\ Sweet Laurel

Maple Candy \\ Sweet Laurel

Maple Candy \\ Sweet Laurel

Maple Candy


 

Ingredients:

16 tablespoons grass-fed butter *

1 cup maple syrup

1 tablespoon vanilla extract

2 cups coarsely chopped almonds (divided)

1/2 cup chocolate chips (recipe below)


 

Directions:

Melt butter and maple syrup in saucepan over medium to high heat. Allow to come to a soft boil. Bubbles will deep brown.

Remove from heat and stir in vanilla extract, then 1/2 the almonds. Pour onto a baking sheet lined with parchment paper.

Top with chocolate chips. After two minutes, spread chocolate chips evenly over toffee. The chips will be melting.

Top with remaining almonds and put in refrigerator until nice and firm. Break into small pieces and enjoy!


 

Homemade chocolate chips


 

Ingredients:

4 ounces unsweetened baking chocolate (100% cacao)

1 tablespoon maple syrup (or more depending on how dark you like it)

Directions:

Break baking chocolate into one-inch piece and place in a thick saucepan or double boiler. Melt baking chocolate over a very low heat.  When melted, add agave 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 off pieces and use as needed.  Store in freezer.

*Unfortunately, coconut oil or ghee will not work as a substitute for this recipe

Festive Cacao + Coconut Butter Bark \\ Sweet Laurel

I just love coconut butter (sometimes called coconut manna) and use it as a frosting most of the time. Today, we’re using coconut butter to make this delicious Festive Cacao + Coconut Butter Bark! The fun thing about this recipe you can add peppermint essential oil to make it taste festive, or add dehydrated raspberries to make it look festive! If you aren’t a coconut butter person,  sub in white chocolate. Enjoy!

Raspberry Coconut Butter Bark \\ Sweet Laurel

Raspberry Coconut Butter Bark \\ Sweet Laurel

Raspberry Coconut Butter Bark \\ Sweet Laurel

Raspberry Coconut Butter

Yields one 8 x 8 sheet of chocolate


Ingredients:

1 cup coconut butter

1/2 cup coconut or almond milk

4 oz 100 % cacao baking chocolate

1/4 cup maple syrup (divided)

1 teaspoon vanilla extract

Optional:

1 cup freeze dried raspberries, finely chopped

1 small drop peppermint essential oil

 


 

Directions: 

In a saucepan, place coconut butter over very low heat, or over a double boiler. As the coconut butter melts into a liquid, slowly stir almond or coconut milk. If the coconut butter turns brown, it has overheated, so try and keep your stove at its lowest setting.  Off heat, add the 3 tablespoons of maple syrup. If you don’t want your bark too sweet, feel free to leave the maple syrup out. (I prefer it sans maple syrup). Once the mixture reaches a pourable consistency, spread mixture onto a cookie sheet lined with parchment paper. Spread evenly over the parchment.

Working quickly, melt the 100% cacao baking chocolate over low heat. Slowly add 3-4 tablespoon maple syrup. This is where you can optionally add the peppermint oil to make a peppermint flavored bark. Take care not to add too much peppermint however.

Dollop one tablespoon of chocolate over coconut butter mixture. I like to do three rows of four round dollops. Using the back of a spoon, spread the chocolate into the coconut butter mixture, making a fun, swirly design. Top the bark with finely chopped freeze dried raspberries. Place in fridge until completely firm, then cut into squares. Keep in fridge or freezer until serving.

Pumpkin Cheesecake \\ Sweet Laurel

Dairy-free dreams come true with this cheesecake. My husband Nick is a cheesecake guy. It is his favorite dessert, and if he is craving a really special treat, cheesecake is usually at the top of his list. When we changed our lifestyle to be grain-free, dairy-free, and refined sugar-free, I needed to figure out an alternative to the classic dessert, and one that Nick would love just as much as the dairy and sugar full version. After lots of testing, I came up with this recipe. And as a little teaser, the Sweet Laurel Cookbook has a delicious version of this recipe, Creamy Cheesecake, which I’m excited to share with you when it comes out April 3. But for now, here’s my pumpkin spice and everything nice version!

DSC_7365

DSC_7349

DSC_7395

DSC_7356

Yields 1 Cheesecake


To make the crust:


Ingredients:

2 cups pecans or almonds, or nut flour

1/4 cup maple syrup

1/4 cup coconut oil, melted

1/2 teaspoon Himalayan pink salt


Directions:

Preheat oven to 350.

Prepare a springform pan by lining the base with parchment paper and greasing the sides with coconut oil.

In a food processor, blend the nuts, maple syrup, coconut oil and Himalayan pink salt. Press into the base of a springform pan. Bake 10 minutes. Allow to cool while you prepare your filling.


To make the cheesecake filling:


Ingredients:

1 cup coconut yogurt

1/4 cup maple syrup

2 tablespoons date paste, or 3 pitted dates

3/4 cup pumpkin

2 eggs

2 tablespoons arrowroot powder

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg


Directions:

In a blender, pulse the coconut yogurt, maple syrup, pumpkin, and date paste together until mixture is congealed. Pour into a bowl, and beat coconut yogurt mixture with eggs using a hand whisk or stand mixer. Slowly add arrowroot powder, lemon juice, vanilla extract, and spices. Mix until batter is well incorporated.

Pour into cooled pie crust and bake at 350 for 45 minutes. Remove from oven and allow to cool completely.

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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.

Best Sweet Potato Fries Ever \\ Sweet Laurel

I tricked Nick with these fries. He used to think sweet potatoes were one the nastiest things ever (can you imagine?). Now these fries are his side of choice. A few years into our marriage and I had enough with the anti-sweet potato antics. I decided to make a batch of fries using white sweet potatoes, which look almost identical to regular potatoes and see if he’d notice a difference. Is that mean? Well, see if you can tell the difference. Bake these up and you’ll see (and taste) why!

Best Sweet Potato Fries Ever \\ Sweet Laurel

Best Sweet Potato Fries Ever \\ Sweet Laurel

Best Sweet Potato Fries Ever \\ Sweet Laurel

Best Sweet Potato Fries Ever \\ Sweet Laurel

Yields 4 servings


 

Ingredients:

4 pounds sweet potatoes (I use the white ‘Hannah’ or ‘Japanese’ sweet potatoes)

1/4 cup coconut oil (melted) or avocado oil

2 tablespoons apple cider vinegar

1 -2 tablespoons Bragg Organic Sprinkle Seasoning or Italian Seasoning (blend of oregano, basil, thyme, sage, rosemary and marjoram)

1 -2 teaspoons garlic powder

1 tablespoon Himalayan pink salt

1/4 teaspoon cayenne pepper


 

Directions:

Preheat oven 420 convection.

Prepare a cookie sheet by lining it with parchment paper. This makes for an easy clean up!

Wash sweet potatoes and cut in half, then cut into strips.

Place fries in bowl with remaining ingredients and toss to coat. Put cut potatoes on prepared cookie sheet.

Bake at 425 convection for 40 minutes. Halfway through baking, scrap from pan with spatula and continue to bake.

After 40 minutes, remove from oven and enjoy!

***You can prep a day or two before, place the marinated fries in a sealed container, and bake 40 minutes before you plan to serve.

Maple Roasted Butternut Squash with Cashew Creme and Pomegranate \\ Sweet Laurel

Fall in a dish! Here’s our take on a classic roasted butternut squash. As you know, we like to keep it simple at Sweet Laurel, and here we let the flavors of the butternut squash shine amongst delicious cashew creme, pomegranate seeds and a dash of fresh parsley.

Maple Roasted Butternut Squash with Cashew Creme and Pomegranate \\ Sweet Laurel

Maple Roasted Butternut Squash with Cashew Creme and Pomegranate \\ Sweet Laurel

Maple Roasted Butternut Squash with Cashew Creme and Pomegranate \\ Sweet Laurel

Maple Roasted Butternut Squash with Cashew Creme and Pomegranate \\ Sweet Laurel

Maple Roasted Butternut Squash with Cashew Creme and Pomegranate


 

Ingredients:

1-2 butternut squash

1 cup cashews

1/2 cup coconut milk

1 tablespoon lemon

1/2 teaspoon salt (divided)

2 tablespoons coconut oil

1 tablespoon maple syrup (optional)

1/2 cup pomegranate

1 teaspoon cinnamon (optional)

Chopped parsley for garnish


 

Directions:

Preheat oven to 400.

Place cashews in a bowl with 2 cups of filtered water. Set in the refrigerator for 1-2 hours to soak.

Prepare butternut squash by washing the outside, cutting them in half and de-seeding. Lightly salt the squashes with 1/4 teaspoon of the salt. Rub the flesh of the squash with coconut oil. Optional: you can add cinnamon & maple syrup here for added flavor. 

Place butternut squash cut side down on a cookie sheet lined with parchment paper. Roast for 1 hour, then remove pan from oven and allow them to cool.

Meanwhile, finish the cashew creme. After the cashews have soaked for about an hour, remove the cashews from the refrigerator. Pour the cashews into a high-speed blender or food processor, but do not toss the liquid just yet. You may need this during the processing. Combine the coconut milk, lemon and remaining salt in the blender. Blend the cashew creme on full speed until completely smooth, about 1-2 minutes. If the mixture is too thick, add a bit of the soaking liquid, blending until desired consistency is reached. Pour the cashew creme into a container and store in refrigerator until serving time.

To serve, place butternut squash cut side up on plate. Drizzle cashew creme over squash, then sprinkle with pomegranate seeds and parsley. Enjoy!