Tag: healthy

Acai Bowls \\ Sweet Laurel


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



Mango slices

Peach Slices

Shredded coconut or fresh cut coconut


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!

Easter Cupcakes \\ Sweet Laurel

Spring has sprung! These adorable little cupcakes are perfect for any celebration. We love the mild yellow color you can achieve with our all natural, yellow food coloring, turmeric. Turmeric is also an anti – inflammatory powerhouse, so it is a win-win way to color your frosting. This is the debut of our vanilla cupcake recipe that many of you have been requesting, so enjoy!

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes

Makes 12 cupcakes


2 1/2 cups almond flour

1/2 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

2 eggs

1/4 cup coconut oil (melted)

1/2 cup maple syrup

1 tablespoon vanilla extract



Place eggs, coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, salt, and baking soda. Mix until batter is formed. Using ice cream scooper, scoop batter into prepared cupcake molds.

Bake about 20 -25 minutes. Allow to cool.



To prepare yellow icing:



1/4 cup coconut butter

2 teaspoons 100% maple syrup or honey

1/2 teaspoon lemon juice

1/4 teaspoon vanilla extract

1/4 cup coconut milk

1/4 teaspoon turmeric (more or less depending on the brightness you’d like)



Mix all ingredients except turmeric over very low heat.  Allow to cool. If too thick, add a bit more coconut milk. Whisk in turmeric to color icing.

Dip cupcakes into icing. Repeat with all cupcakes. You may want to double dip them for deeper color. Enjoy!

Top with fresh, organic chamomile flowers.

Mint Chocolate Chip Shake \\ Sweet Laurel

Here’s a wholesome upgrade for a Shamrock Shake! Mint chocolate chip has always been my favorite flavor of ice cream. Whenever I’m craving my fave ice cream, and Kippy’s doesn’t have mint chip at their shop ;),  I whip up this simple shake. It is a delicious St. Patrick’s Day treat, and creamy, minty, chocolatey, and totally healthier than your average shake.

Mint Chocolate Chip Shake \\ Sweet Laurel

Mint Chocolate Chip Shake \\ Sweet Laurel

Mint Chocolate Chip Shake \\ Sweet Laurel

Mint Chocolate Chip Shake

Serves 2



2 frozen bananas

2 cups coconut milk, I like Nature Value

1/2  cup fresh mint leaves

4 dates, pitted

2 handfuls fresh spinach

2 teaspoons vanilla extract

1-2 scoops protein powder (optional)

2 tablespoons cacao nibs



Put all the ingredients except for cacao nibs in the blender and mix on high until fully blended. You may want to add extra coconut milk depending on the texture you desire. Pour into two large glasses and stir in cacao nibs. Enjoy!

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

I’m a Greek girl, so I just had to figure out a way to enjoy Spanakopita sans gluten and dairy! I made this with the beautiful Shiva Rose last winter. It has quickly turned into my favorite savory pie and is delicious year round. Enjoy my friends!

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

Spanakopita Tart \\ Sweet Laurel x Shiva Rose

Spanakopita Tart \\ Sweet Laurel x Shiva Rose


Spanakopita Tart \\ Sweet Laurel x Shiva Rose

Yields one 8X8 pan or 9-inch Tart pan





2 cups almond or hazelnut flour

1/2 teaspoon Himalayan pink salt

2 tablespoons coconut oil

1 egg



Preheat oven to 350. Stir dry ingredients together in a bowl, then slowly stir in coconut oil and egg. Stir to combine. If more moisture is needed, add a bit of egg. Press into the bottom of a pie or tart pan. Bake for 10 minutes. Allow it to cool.





2 pounds of spinach

1 cup chopped leek or shallot

1/2 cup feta (I use 100% sheep’s milk feta as I am not sensitive to sheep’s milk. For a vegan cheese option, use Kite Hill!)

1/2 cup chopped dill

1/2 cup chopped mint

1/4 teaspoon cayenne pepper

3 eggs



Heat coconut oil over medium heat. Add leek or shallot and saute. After about three minutes, add the spinach and cook. When spinach is fully cooked, stir in feta, dill, mint and cayenne pepper. Allow it to cool. Stir eggs and add spinach mixture. Stir to combine. Pour into pre-baked crust. Bake for 30-40 minutes at 350 degrees. Enjoy!

Curried Chicken Wraps \\ Sweet Laurel

Curried Chicken Wraps // Sweet Laurel

It’s that time of the year again!  Time to start thinking about those school lunches.  While peanut butter and jelly is a classic, how about a healthy sandwich swap that is quick to prepare?  These little Paleo darlings are filled with the the perfect amount of spice and their moisture is locked in by my favorite mayonnaise alternative, Primal Mayo.  This mayo is made from cage free eggs and avocado oil. Talk about the good kind of fat!  You’ll have no regrets when you open your lunch and find these collard wraps within. Enjoy.

Curried Chicken Wraps // Sweet Laurel

Curried Chicken Wraps // Sweet Laurel

Curried Chicken Wraps

Makes 6 wraps

2 boneless, skinless chicken breasts

2 ribs of celery (chopped)

1/4 cup shallots (chopped)

1/2 cup raisins

1 teaspoon turmeric

1/2 teaspoon cinnamon

1/2 teaspoon curry powder

1/4 cup coconut milk

1 tablespoon Primal Mayo

6 collard green leaves (stem removed)

Place chicken in pot and cover with water.  Bring to bowl and allow to simmer for about 15 minutes, or until chicken is cooked through.

Remove chicken from pot and allow to cool.  Once cool, shred chicken and place in a medium sized bowl.

Add celery, raisins, shallot, spices, coconut milk and mayonnaise to the bowl and stir.

Place three tablespoons of mixture in the center of a collard green leaf. Roll sides in first, then roll into a burrito shape.