Tag: lunch

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.

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.

DSC_5246

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.

Grilled Peach Salad \\ Sweet Laurel

Summer in a bowl! This salad is so refreshing, and most importantly: simple to prepare! Enjoy this salad at your next BBQ or summertime gathering. Guaranteed crowd pleaser.

Grilled Peach Salad \\ Sweet Laurel

Grilled Peach Salad \\ Sweet Laurel

Grilled Peach Salad \\ Sweet Laurel

Grilled Peach Salad

Serves 4


 

Ingredients:

4 cups arugula

3-4 peaches, sliced

1 shallot, sliced into thin strips

1/4 cup vegan cheese, crumbled (or make your own)

Lemon dressing (recipe below)


 

Directions:

Prepare grill.

Place arugula in a large bowl. Add pecans, shallots, and cheese. Set aside while you prepare peaches.

Grill peaches about 2-3 minutes on each side.

Toss with dressing and enjoy!


 

To prepare dressing


 

Ingredients:

Juice of 1 lemon

1/4 cup olive oil

1 clove of garlic

Pinch of salt

Fresh ground pepper to taste

Directions:

Place all ingredients for dressing in a small food processor or blender. Pulse for 1 minute. Dressing can be made ahead and will keep in fridge for 3-4 days.

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Fajita Night \\ Sweet Laurel

These fajitas will keep everyone happy. You’ve got options here: veggie, chicken or beef, pending on your crowd and your palate. The tortillas are delicious, and even my husband, a Mexican food aficionado, adores these grain free tortillas.

Fajita Night \\ Sweet Laurel

Fajita Night \\ Sweet Laurel

Chicken, Beef and Veggie Fajitas with Spicy Cole Slaw and Tortillas

6 servings


 

For the chicken:


 

Ingredients:

4 chicken boneless, skinless chicken breasts

1 red bell pepper

1 green, yellow or orange bell pepper

3 tablespoons cumin (divided)

1 teaspoon + 1/4 teaspoon Himalayan pink salt (divided)

2 tablespoons coconut oil

To prepare the chicken:

Cut chicken breasts in half and tenderize. Slice chicken into one-inch strips and place in a bowl.

Cut bell peppers in half and remove seeds and core. Slice into one-inch strips and place in another bowl.

Season the chicken with 2 tablespoons of the cumin and 1 teaspoon of the salt and stir. Add the remaining cumin and salt to the bell peppers and stir.

Heat coconut oil in large skillet.  Add chicken and cook for 5-7 minutes. Flip chicken strips and continue to cook until no longer pink. Remove chicken from skillet and place on a plate. Add bell peppers to the skillet and cook for about three minutes per side. Add to plate.


 

For the Beef:


 

Ingredients:

1 16 ounce skirt steak

3 tablespoons lime juice

1 shallot, chopped

4 cloves of garlic

1/2 teaspoon cayenne pepper

1 tablespoon cumin

2 tablespoons coconut oil

 

To prepare the beef:

Place steak in a large freezer bag or baking dish.  Season with salt and pepper.

In a food processor, combine lime juice, shallot, garlic cloves, cayenne pepper, and cumin.  Blend until a sauce-like mixture forms.  Pour over steak and allow to marinate for at least 10 minutes.

Heat the oil in skillet.  Add steak to skillet and cook about 3-4 minutes per side.  Transfer steaks to cutting board.  Slice against the grain and add to chicken and bell pepper mixture.


 

Tortillas

Serves 3


 

Ingredients:

2 eggs

1 cup basic almond milk

1 cup cassava flour

1/4 cup coconut flour

1/4 teaspoon Himalayan pink salt

To prepare tortillas:

Whisk together eggs and almond milk together in a bowl.  Add flours and salt and mix well.

Heat skillet.  Pour 1/2 of mixture onto skillet and swivel the pan around so the mixture make a large circle.  Reduce the heat and wait until bubbles form on surface of tortilla.  Flip and cook tortilla on the other side until well browned.

Transfer to a plate and serve with fajitas!


 

Spicy Coleslaw

Serves 6


 

Ingredients:

I medium head of savoy cabbage

2 carrots

1 cucumber

1 bunch of cilantro

2 medium shallots (divided)

1 serrano pepper

1 avocado

2 limes

2 tablespoons coconut oil

salt and pepper to taste

To prepare colesaw:

Shred cabbage or slice thinly and place in a large bowl. Grate the carrots and cucumber into the bowl as well. Chop the cilantro and add to bowl. Thinly slice one of the shallots and add to the bowl.

In a food processor, blend the remaining shallot, serrano pepper, avocado, lime juice and coconut oil.

Pour over coleslaw and toss well. Add salt and pepper to taste.

Thai Kelp Noodle Salad \\ Sweet Laurel

Kelp Noodles are my new favorite grain-free noodle alternative. They are starch free, loaded with fiber, and a low-calorie alternative to other types of pasta. This noodle is perfect for a quick and easy dinner at home. I love making this Thai version, infused with delicious veggies and my Paleo ‘peanut sauce’ alternative made with almond butter and dates. Throughout my pregnancy, this has been a go to dinner, and has met my Thai dish cravings! You can add some cooked chicken or shrimp for extra protein, and other veggies of choice for added nutritional boost! We soak the kelp noodles in baking soda to get them nice and soft, a trick I learned from my dear friend, author, and chef extraordinaire Meredith Baird. If you love kelp noodles and would like to see more recipes like this, leave a comment. I have tons of other kelp noodle dishes I would love to share in future blog posts. Enjoy!

Pad Thai \\ Sweet Laurel

Pad Thai \\ Sweet Laurel

Pad Thai \\ Sweet Laurel

Yield: 2 servings


For the sauce:

3 tablespoons coconut aminos

1/2 cup almond butter (you can also use cashew butter)

2 dates, pitted

Juice of 1 lemon

1/4 cup olive oil

1 teaspoon ginger

1 teaspoon cayenne pepper

1/4 cup water

 

For the pad thai:

1 tablespoon coconut oil

1 red bell pepper, sliced into quarter inch slivers (plus extra for garnish)

1 cup thinly sliced cabbage (plus extra for garnish)

1 tablespoon fresh ginger, grated

1/4 cup basil, thinly sliced

1 12-ounce bag of kelp noodles


 

Directions:

Place kelp noodles in water + 1 tablespoon baking soda for 20 minutes. Make sure the baking soda and water are mixed well before placing the kelp noodles in the bowl. While kelp noodles are soaking, give the noodles a couple of cuts with scissors, making them into smaller noodles, easier to eat. Prepare sauce while you wait.

Mix all ingredients for the sauce in a high-speed blender. Set aside.

Heat 1 tablespoon of coconut oil in a saucepan. Gently saute cabbage, bell pepper, and ginger. Add sauce, then stir in rinsed kelp noodles.

Garnish with extra sliced cabbage, bell peppers, and optional chopped almonds. Top with fresh basil and serve. Enjoy!

 

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

To prep for Thanksgiving this year, I teamed up with the hostess with the most-ess, Molly Sims, to bring you one of my favorite savory recipes: Swiss Chard and Butternut Squash Tart. This tart is so delicious and versatile, and can be served for brunch, lunch or dinner! I love popping in other flavors here too! I have made a version of tart with spinach, leek, dill, mint and feta for a spanakopita flavor, also delicious. Try this fall favorite of mine, and check out the video on Molly’s channel for step by step process! Enjoy!

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

 

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

Swiss Chard and Butternut Squash Tart with Zucchini Lattice 

Gluten Free, Dairy Free, Paleo


 

Filling:

2 cups butternut squash, chopped into one-inch cubes

1 tablespoon coconut oil, avocado oil or ghee

2 cups of swiss chard, chopped

2 shallot

3 eggs

3 tablespoons fresh tarragon leaves

2 teaspoons chopped chives

1/4 teaspoon cayenne pepper

1/2 – 1 teaspoon Himalayan pink salt

1 zucchini

1 prepared crust recipe (recipe below)


 

Steam butternut squash for about 20 minutes until cubes are tender. Set aside.

Preheat oven to 350F.

Heat oil in a pan over medium heat. Add chard and cook for 4 minutes. Set aside.

Peel 8 – 10 ribbons from the zucchini, set aside.  Chop shallot in quarters, then separate each layer.

In a bowl, crack the eggs and beat until egg whites and yolks are blended. Add herbs and spices, followed by shallot. Add chard and stir. Season with pink salt.

Pour into crust. Place cubes of butternut squash into veggie and egg mixture throughout tart.

To make lattice topping, peel 8 – 10 ribbons from the zucchini, set aside. Place four strips of zucchini across tart. Take another ribbon and slowly weave zucchini under and over the four strips. Repeat with remaining zucchini.

Bake for 30 minutes, then broil for 3 minutes for added crisp if desired.


 

Crust:

2 cups almond or hazelnut flour

2 tablespoons coconut oil or avocado oil

½ teaspoon Himalayan pink salt

1 egg


 

Preheat oven to 350F.

Mix together all ingredients and press into tart pan with parchment paper. Pre-bake for 10-12 minutes. Set aside to cool, then fill with tart ingredients.

Enjoy!

Simple Parsnip Soup \\ Sweet Laurel

Simple Parsnip Soup // Sweet Laurel

I love root vegetables, all of them! From the flavor profile to the vibrant colors, they are all favorites of mine. This simple soup highlights parsnips, which are sometimes wrongly coined as the less desirable cousin of carrots. But, I love their a bit more subtle, earthy sweetness. In this soup those lovely flavors are enhanced with cozy spices and herbes de province to make it nourishing and delicious, with a dose of fall comfort. Give it a whirl!

Simple Parsnip Soup // Sweet Laurel

Simple Parsnip Soup // Sweet Laurel


Simple Parsnip Soup


For 2 quarts of soup

6 cups water
4 parsnips
4 cups diced sweet potato
2 tablespoons fresh ginger
1 tablespoon herbes de province
2 tablespoons cinnamon
1/4 teaspoon cayenne
3 cups homemade chicken or vegetable stock
Salt and pepper to taste

In a medium pot, combine the water, diced parsnips and ginger to a boil. After about 15 minutes, add the sweet potatoes and continue to simmer for about 15 minutes.

Carefully transfer parsnips, sweet potatoes and ginger to the blender. Add about 2 cups of the cooking liquid, herbes de province, cinnamon and cayenne.

Turn blender to a low setting and allow the vegetables to puree. Slowly add the chicken stock until desired soup consistency is reached. Add salt and pepper to taste.

Vegan Lasagna \\ Guest Post by The Kitchy Kitchen

Fresh Lasagna // Sweet Laurel

Today’s recipe is from Sweet Laurel’s own Claire Thomas and her blog The Kitchy Kitchen. Hope you enjoy! xoxo Laurel

Fancy lady lunch time! I love this dish for a luncheon because a) look how fancy b) it’s suuuuper simple c) you can make it ahead of time.  This is exactly the kind of recipe I love to make: sophisticated but simple to make.  Thinly sliced zucchini replaces the pasta, and roasted tomatoes add a lovely depth of flavor.  To make this dish raw, don’t roast the cherry tomatoes, just slice them up instead.  Enjoy!

Fresh Lasagna // Sweet Laurel
Fresh Lasagna // Sweet Laurel

For 2 to 4

1 large zucchini or summer squash, thinly sliced in 9 slices (about the thickness of lasagna noodles)

1 to 2 tomatoes, sliced about a 1/4 inch thick and cut in half

1 1/2 cups cherry tomatoes

1/4 cup roughly chopped basil

Olive oil

Walnut Pesto:

1 cups fresh basil leaves, packed

1/4 cup extra virgin olive oil

1/3 cup walnuts

2 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste

Preheat oven to 425 F. Toss the cherry tomatoes onto baking sheet lined with parchment paper or a silicone pad. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20 minutes until the tomatoes are juicy and slightly caramelized. Set aside.

In a food processor combine the walnuts, garlic, and basil until smooth. Add big pinches of salt and pepper and while the food processor goes, drizzle in the olive oil. Taste for seasoning, and add more salt and pepper if necessary.

To assemble, on a large plate line three pieces of zucchini slightly overlapping. Add about 2 to 3 tablespoons of the pesto (enough to coat the zucchini) and cover with tomato halves. Add another layer of zucchini. Sprinkle the cherry tomatoes and top with 2 tablespoons of the basil. Top with another layer of zucchini, add the tomato slices and remaining cherry tomatoes, sprinkle with salt, pepper, and the remaining basil. Finish with a drizzle of olive oil.