Tag: paleo

Chocolate Raspberry Truffle Cake \\ Sweet Laurel

For many, Valentine’s Day equals chocolate, right? This year, I asked Nick what he would like his ultimate Valentine’s Day treat to be. If you remember from last year’s Pink Heart Cake, you know Valentine cakes are my thing! This year Nick wanted a chocolate cake, filled with delicious fresh raspberry. And here you have it! Our delicious and decadent Raspberry Truffle Cake! Completely grain-free, refined sugar-free and dairy-free! Enjoy and Happy Valentine’s Day!

Chocolate Raspberry Truffle Cake \\ Sweet Laurel

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Chocolate Raspberry Truffle Cake \\ Sweet Laurel

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Decadent Chocolate Layer Cake with Raspberry infused Ganache

A Valentine’s Day Cake


 

Ingredients:


 

For the cake

2 1/2 cups almond flour

1/4 cup cacao

1 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

2 eggs

3/4 cup maple syrup

1 tablespoon vanilla extract

For the ganache

8 ounces/266 grams Unsweetened 100% baking chocolate

1/2 cup coconut oil

1/4 cup maple syrup

3/4 cup coconut milk

1 cup raspberries, gently smashed, plus extra for garnish

Optional raspberry spread (for garnish)*

2 cups raspberries

3 tablespoons maple syrup

1 tablespoon lemon juice


 

Directions:


 

To make the cake

Preheat oven to 350°F. Grease one 8-9 inch pan or two 6 inch pans with coconut oil.

Mix almond flour, cocoa, baking soda, and salt in a bowl. Add eggs, maple syrup, and vanilla. Stir until batter forms. Pour into prepared pans.

Bake for 25 minutes. Remove from oven and allow to cool.

To make ganache

In a double boiler or a heavy saucepan over low heat, melt baking chocolate and coconut oil. When completely smooth, remove from heat and pour in maple syrup, coconut milk, and raspberries. Gently stir and allow to sit a room temperature until you are ready to frost your cake.

To build the cake

When your cakes are completely cool, place on a layer on a cake plate and smooth about 3-4 tablespoons of ganache over the first layer. Repeat with the second layer. Add optional berries spread and garnish with fresh berries!

*To make optional raspberry spread

Place raspberries, maple syrup and lemon juice in saucepan, and then cook on low for about 10-20 minutes, gently smashing down berries as the mixture cooks. Allow mixture to simmer additional 10 -15 minutes, and then remove from heat. Garnish cake with complete cool raspberry mixture.

Enjoy!

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!

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

Raspberry Thumbprint Cookies \\ Sweet Laurel

In my humble opinion, a cookie party is not a cookie party without a Raspberry Thumbprint Cookie!  My dear friend and partner at Sweet Laurel hosts a festive holiday cookie swap every year.  You can be sure I’m bringing these cookies this year! Complete with our homemade, refined sugar-free jam, this cookie satisfies the sweet tooth and is healthy as a vegan and paleo cookie can be!

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Raspberry Thumbprint Cookies


 

Ingredients:

Cookie dough

2 cups almond flour

1/4 cup coconut oil (melted)

1/4 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

Jam

2 cups raspberries

2 tablespoons lemon juice

2 tablespoons maple syrup

Preheat oven to 350. Prepare a cookie sheet by lining with parchment paper.


 

Directions:

First, prepare the jam:

Place all ingredients for jam in sauce pan and cook raspberries with the maple syrup and lemon while gently smashing berries. Allow berry mixture to come to a soft simmer for about 5 minutes. Continue to gently simmer for about 20 minutes. Jam should be thick. Set as aside and allow to cool.

While jam is cooling, prepare cookie dough.

Place almond flour, maple syrup, coconut oil, baking soda, salt, vanilla extract and cinnamon in a bowl. Stir gently. Scoop 1-2 tablespoons of batter from bowl, and form into a ball. Place cookie dough on prepared sheet. Press thumb into cookie dough ball. Fill imprint with jam. Repeat with remaining dough and jam.

Bake cookies 8-10 minutes until golden brown and jam is bubbling. Allow to cool 10 minutes.  You can finish the cookies with extra jam on top if you’d like.

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.

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.

Pumpkin Nut Milk \\ Sweet Laurel

Did someone say dairy-free and delicious? Our Sweet Laurel pumpkin nut milk is the best way to usher in the holidays, and the closest thing to a healthy, vegan egg nog we’ve ever tasted. It’s no surprise that most menus this time of year are filled with less than healthy ingredients. Luckily, we’ve nailed down a recipe that will satisfy your seasonal beverage cravings with a little bit of that pumpkin spice we all know and love. Thick, creamy and delightful in a festive way, look forward to love at first sip when you dive into this homemade pumpkin nut milk. Keep scrolling to see just how simple this recipe is to recreate in your own kitchen…

Make sure to check out 12 other flavors we made with almond milk!

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Pumpkin Nut Milk

Dairy Free, Vegan, Gluten Free, Refined Sugar-Free, Paleo

Yields 6 cups of milk


Ingredients:

2 cups almonds, cashews or pecans*

6 cups filtered water, divided

4 dates, pitted

1/2 cup cooked and pureed pumpkin, butternut squash, or sweet potato

1 teaspoon cinnamon

1/2 teaspoon vanilla extract

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon cloves

Pinch salt


Directions:

Place nuts in a large bowl and soak in 4 cups of filtered water. For almonds and pecans, soak for 6-7 hours. For cashews, soak for at least two hours. After soaking time is up, empty soaking liquid from the bowl.

Place nuts in a large bowl and soak in 4 cups of filtered water. For almonds and pecans, soak for 6-7 hours. For cashews, soak for at least two hours. After soaking time is up, empty soaking liquid from the bowl.

Place soaked nuts in a high powered blender with remaining 4 cups of water, dates, pumpkin, squash or sweet potato, vanilla extract, and spices. Blend on high speed for 2-3 three minutes, until mixture is thoroughly puréed.

Set a bowl on the counter, then using a nut milk bag or cheesecloth, strain puréed mixture into a bowl. Using both hands, squeeze the excess liquid from the nut milk bag or cheese cloth into the bowl.

Cover milk or place in an air-tight container and store in refrigerator for up to 3 days. Enjoy!

* if you are allergic to nuts, sub hemp seeds. No soaking is required, just place 2 cups of hemp seeds in 6 cups of water, and continue on with the recipe.

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.

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

This Greek girl cannot get enough Tzatziki! The creamy, cucumber and dill sauce goes with everything, seriously. Whether it is grilled veggies, salad, or kebabs, the list goes on. I first started to make my own Tzatziki for my husband, who has been dairy free since childhood. This is the version I make for my him, and nearly every family gathering. Enjoy this recipe, and do me a favor: Chop up some bell peppers or celery and dip them into your Tzatziki for a snack. You will fall in love instantly!

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki

Yields about 2 cups


 

Ingredients:

2 cups unflavored yogurt (I always use a clean, unsweetened store-bought version or I make my own coconut yogurt. You can also use goat or sheep’s milk yogurt if you tolerate it) 

3 cloves garlic, chopped

1/2 cup dill, chopped

1 cucumber, shredded

1/2 teaspoon Himalayan pink salt

1 lemon, squeezed

1/4 cup olive oil

Cracked pepper to taste


 

Directions:

Mix all ingredients in a bowl and chill for about an hour. Enjoy with veggies or my favorite grain-free crackers from Simple Mills! Store refrigerated in an airtight container for up to 5 days.

Note about the crackers: These are seriously so good, so good that they were in my hospital bag when I gave birth to sweet Nico! I love that they are made with sprouted seeds, making it easier for digestion. The original flavor is my favorite, but they’re all super yummy.