Tag: family

Sweet Potato Sliders \\ Sweet Laurel

Super Bowl Sunday is just around the corner and I’m dreaming of last year’s Nachos !! I will definitely be making those, and also my new favorite: Sweet Potato Sliders! These are the ultimate game day special, and an easy and healthy make ahead dish! It’s a slam dunk, or should we say touch down??!! 😉 Enjoy!

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Sweet Potato Sliders \\ Sweet Laurel

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Ingredients:

4-8 sweet potatoes

2 tablespoons coconut oil or avocado oil

1 cup cashews

1/2 cup coconut milk

1 tablespoon lemon or lime

1/2 teaspoon salt (divided)

Pinch of cayenne or chipotle

To garnish- chopped peppers and cilantro


 

Directions:

Allow cashews to soak in 3 cups of water for about 30 minutes.

Preheat oven to 420 degrees Fahrenheit. Prepare sweet potatoes by washing the outsides and poking the outside of the sweet potato with a fork all around the potato. About 4-5 pokes per potato will do.

Cut sweet potatoes in half. Brush the underside of each sweet potatoes with coconut or avocado oil. Place the prepared potatoes on a cookie sheet lined with parchment paper or foil, then place in preheated oven. Bake for 1 hour – 1.5 hours, until sweet potatoes are nice and soft.

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

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.

When ready to serve, place sweet potatoes on a platter and drizzle cashew creme over potatoes. Sprinkle with chopped peppers and cilantro.

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!

Cranberry Kombucha Mocktail \\ Sweet Laurel

Mocktails are sometimes necessary. We love making fun mocktails that are pregnant mama and kid approved! Try different flavors of your favorite kombucha to mix it up a bit.

Kombucha Cocktail \\ Sweet Laurel

Kombucha Cocktail \\ Sweet Laurel

Kombucha Cocktail \\ Sweet Laurel

Kombucha Cocktail \\ Sweet Laurel

Cranberry Kombucha Mocktail


 

Ingredients:

1 quart unsweetened cranberry juice, refrigerated

1 quart freshly squeezed orange juice, refrigerated

1 bottle of your favorite kombucha

To garnish:

Frozen cranberries

Orange


 

Directions:

Pour a bit of cranberry juice, orange juice, and kombucha in a cocktail shaker and shake for 1 minute. Pour into cocktail glass and top with frozen cranberries and freshly sliced oranges.

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!

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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.

Mini Caramel Apples \\ Sweet Laurel

Caramel apples are a nostalgic classic and bring instant memories of childhood and fall’s bounty.  Here’s an easy way to clean up the old-time treat with wholesome ingredients, just in time for Halloween.

Mini Caramel Apples \\ Sweet Laurel

Mini Caramel Apples \\ Sweet Laurel

Mini Caramel Apples \\ Sweet Laurel

Mini Caramel Apples


 

Ingredients:

3­-4 large apples

1/4 cup ghee *

1/2 cup maple syrup

1/4 teaspoon Himalayan pink salt

Toothpicks

* can be subbed for grass fed butter


Directions:

Prepare a 9×13 pan by lining with parchment paper.

Prepare apples by cutting in half, then using a melon baller, make spheres. Alternatively, you can use the whole apples. Set aside.

To make the caramel sauce:

Melt ghee over low heat. Slowly add maple syrup and salt.

Bring to a low boil while stirring constantly for 4 minutes or until the mixture is thick enough to draw a line with the back of a spoon in the base of the pan.

Let caramel cool off heat and slightly thicken. Coat each apple with caramel and place on parchment. Repeat for a second round for thicker caramel coating. Place the coated apples in the refrigerator until serving. Enjoy!

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


 

Ingredients:

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


 

Directions:

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.

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!