As Seen on IvankaTrump.com

 

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This week has been so exciting for me that I just had to share the experience with you and tell you what I learned from it. As you may know, the crockpot has truly become my secret weapon. I tell people all the time it is the easiest way for busy women to cook healthy and simple meals without spending hours in the kitchen. I say it all the time because I believe it!  I’ve experienced it.  I know how it has revolutionized dinner time for my family by reducing my stress and cutting back on eating out.

That’s why I am so excited that Ivanka Trump featured 5 of my healthy crockpot meals this week on her site.

I love that she stands for #womenwhowork, offering expert advice, resources and solutions to help us manage busy families. Plus, I have to say, I love her label. Her bags, clothes, jewelry, and shoes are incredible.

I am a big believer that you should always stand strong for what you believe in. If you do that, you will find  success beyond your dreams. Ivanka herself said, “Success is setting goals that feel true to who you are, not what others expect of you.”

Be true to who you are and thank those along the way who believe in you too.

I feel extremely grateful for this feature. Thank you, Ivanka.

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Chicken Burrito Bowls

Chicken Burrito Bowls
I don’t eat Mexican food very often, but I LOVE it! I do go to Chipotle at least once a month if I am going to eat “fast food” at all. I love being able to get the burrito bowls because I don’t have to worry about the carb load or gluten from the burrito. Try having a healthy Monday Mexican Night as a new tradition with this recipe. This is great to serve at a party too in cute bowls.
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Ingredients
  1. 2 Tbsp. coconut oil
  2. 1.5 lbs. of skinless, boneless chicken breasts
  3. 1 14.5 ounce can diced tomatoes
  4. 1 15 ounce can organic black beans, drained and rinsed
  5. 1.5 cups chicken stock
  6. 1 cup organic corn
Spices
  1. 3 tsp. chili powder
  2. 2 tsp. sea salt
  3. 1 tsp. ground cumin
Instructions
  1. 1. Grease the bottom and sides of the crock pot
  2. with coconut oil.
  3. 2. Place chicken breasts on the bottom of the crock pot and add the chicken broth.
  4. 3. Combine the tomatoes and spices in a small bowl and mix well. Add the mixture in the crock pot.
  5. 4. Cook on low for 6-8 hours.
  6. 5. Add the black beans and corn for an additional
  7. 30 minutes if desired.
  8. 6. Shred the chicken in bite sized pieces with two forks. (You can do this in the crock pot.)
  9. 7. Serve in a bowl and add desired toppings.
Notes
  1. I love to add fresh avocados, salsa, goat cheese and a sliced lime.
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Vegan Detox Stew

Vegan Detox Stew
This is one of those recipes I came up with by throwing whatever veggies and spices I had in my pantry and fridge and it came out amazing! Don’t be afraid to experiment and add whatever veggies you like! This stew is great in the winter, during holidays in between all the indulging and also works in the summer because it’s so light. A good option if you have Vegan guests.
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Ingredients
  1. 1 box of organic veggie broth
  2. 2 large portobello mushrooms, chopped
  3. (you could also use a pint of baby portobello
  4. mushrooms, chopped)
  5. 2 celery sticks, chopped
  6. 1 red bell pepper, de-seeded and chopped
  7. 1 head of broccoli, chopped (including the stems)
  8. 2 large carrots, chopped
  9. ½ red onion, chopped
  10. 2 vine ripe tomatoes, chopped
  11. 2 cups or (1) 15 ounce can of black beans
  12. 4 garlic cloves, diced
  13. fresh parsley
  14. fresh cilantro
  15. salt and pepper to taste
Instructions
  1. 1. Chop, dice and wash all veggies.
  2. 2. Throw everything in crock pot.
  3. 3. Cook on low for 6 hours or
  4. 3-4 hours on high.
Notes
  1. I use Eden Foods canned beans because they are BPA free. If you use canned beans, make sure to rinse them prior to use. This will remove quite a bit of the salt. And check the label! Ideally, there would just be water, a small amount of salt, and the vegetable. You would be surprised at how many additives and extras some manufacturers add to beans.
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Butternut Squash and Chickpea Coconut Curry

Butternut Squash and Chickpea Coconut Curry
This is a wonderful meal during the fall and winter months when butternut squash is in season. I was inspired by this dish when I visited a good friend in NYC a few years ago and I haven’t stopped making it for my family since. I am a huge curry fan and putting it together with Chickpeas and Butternut squash makes for a super nutritious and delicious meal.
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Ingredients
  1. 2 ½ cups diced butternut squash
  2. 1 ½ cups organic chickpeas
  3. 1 small onion chopped
  4. 2 cloves garlic, minced
  5. 1 can organic coconut milk
  6. 1 bunch of fresh spinach, rinsed and roughly chopped
  7. (may use kale)
  8. 1 ½ cups organic green peas
  9. 1-2 large tomatoes, diced
  10. 3 cups vegetable broth or water
  11. 3 Tbsp. yellow curry powder
  12. (you can use your own blend of spices here)
  13. 1 tsp. sea salt, handful of cilantro, roughly chopped
  14. (save some for serving)
Instructions
  1. 1. Rinse and sort through the dry chickpeas.
  2. 2. Cut the skin off the squash, remove seeds and cut into
  3. 1 inch square cubes.
  4. 3. Add all of the ingredients to your crock pot except
  5. for the green peas and spinach.
  6. 4. Cook on high for 6 hours.
  7. 5. About 20-30 min. before serving add the green peas
  8. and spinach, and give a stir.
  9. 6. Serve over brown basmati or jasmine rice or quinoa
  10. topped with fresh cilantro, mint or basil.
Notes
  1. Chickpeas, also knows as garbanzo beans, are rich in fiber. According to the American Diabetes Association, they can also help reduce cholesterol levels.
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Chicken No Noodle Soup

Chicken No Noodle Soup
I think it’s so important to have a great chicken soup handy when it starts to become cold outside or someone in your family is feeling under the weather. I love this Chicken “No Noodle” Soup because it’s so easy and delicious. Noodles turn into sugar as they are digested in your body so I started cutting out noodles a long time ago. Sugar feeds sickness, so having this chicken soup without the noodles makes so much more sense for trying to get healthier and stay healthy!
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Ingredients
  1. 6 boneless, skinless chicken breasts
  2. Veggies
  3. 6 carrots, chopped
  4. small head of cauliflower florets
  5. 1 cup fresh baby spinach
  6. 2 cloves garlic, minced
  7. 28 ounce organic chicken broth in a box
  8. 1 Tbsp. herbs de provence
  9. salt/pepper to taste
Instructions
  1. 1. Wash chicken and cut into chunk size pieces and place into the crock pot.
  2. 2. Chop all veggies and place on top of chicken.
  3. 3. Add the chicken broth, garlic and herbs de provence, salt/pepper.
  4. 4. Cover and cook on low for 8-10 hours.
Notes
  1. Garlic boosts the production of something known as hydrogen sulfide. This powerful food has natural anti-infection and anti-viral properties and naturally boosts the immune system.
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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White Bean Turkey Chili

White Bean Turkey Chili
Talk about a recipe of convenience. The preparation time for this chili is less than 15 minutes. The hardest part is browning the turkey (and that’s not hard!). A lot of time cooking from scratch takes longer but whenever I can make something homemade I feel like I’m really doing something good for my family. I love that I can save time with this recipe and still know that what I’m giving them is good and good for them!
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Ingredients
  1. Brown the Following on Skillet
  2. 2 Tbsp. coconut oil
  3. 2 lbs. ground turkey
  4. 1 onion, chopped
  5. 2 cloves garlic, chopped
  6. Chili Mixture
  7. 32 ounce organic chicken broth
  8. 30 ounce can white beans, drained and rinsed
  9. ¼ cup fresh cilantro, chopped
  10. 1 tsp. dried oregano
  11. 1 tsp. ground cumin
  12. 1 tsp. chili powder
  13. 3 Tbsp. fresh lime juice
Instructions
  1. 1. Brown Ground Turkey in large skillet with coconut oil,
  2. onion and garlic for about 10 minutes. Set aside.
  3. 2. Add the Chili Mixture to crock pot.
  4. 3. Add the browned ground turkey.
  5. 4. Cook on low for 4 hours.
Notes
  1. You could kick this chili up a notch by using Applegate Organics fire roasted red pepper or Andouille Sausage. It’s already seasoned with spices!
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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14 FREE recipes for Healthy Holiday Baking

Happy Holidays! I don’t know what’s better this season…  the trees, the lights, the parties or the smell of yummy treats coming from the kitchen!

I love the way food can bring people together. There’s a reason so many people believe the kitchen is the heart of the home. Whether you are making small talk at a party, laughing with your closest friends, or sharing a meal with your family… there is a bonding experience that happens when you share oohs and aahs around a table.

But before the Norman Rockwell moments there is often a flurry of frustration. Baking is a science and most of us aren’t scientists. Tricky recipes, Pinterest fails, and a struggle to find something that is both healthy and delicious, can make the thought a little overwhelming.

I am here to help. I’ve tried and failed more than a few recipes on the way to creating the perfect balance of ease, nutrients and taste. I’ve put together some of my best in my new kitchen helper, Healthy Holidays with Brooke Thomas.   

[Read more…]

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3-Minute Power Smoothie

Smoothie recipes fill Pinterest boards and cookbooks. They are often touted as the perfect on-the-go breakfast. And they CAN be. But depending on the ingredients you use, they can also become unhealthy calorie bombs. Starting your day with sugar and saturated fat isn’t healthy even if it comes out of a blender and has a little spinach in it.

Here’s a few guidelines to help you out.

  • Organic fruit is always a great base, however, adding spinach, kale and carrots can be amazing too! You can’t even taste them! 
  • If you are looking to add a creamy texture, avocados and bananas are wonderful. Stay away from sugary yogurts.
  • Avoid juices and dairy products as they have lots of added sugars. I love coconut water, coconut milk, and all nut milks.
  • Use fresh ingredients or frozen organic. Blueberries and strawberries are very high in antioxidants and contain the most antioxidants of fresh berries and may help reduce the build-up of cholesterol in the arteries. Avoid canned fruit juice and syrup, most likely it will be filled with tons of sugar.
  • Ditch recipes that call for creams, ice cream or chocolate syrup.
  • Flavor your smoothie with spices like cinnamon, nutmeg, ginger, vanilla or unsweetened cocoa powder.

Experiment and have fun! Here’s my favorite 3 minute power smoothie. It will give you a good place to start. 

3 Minute Power Smoothie
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Ingredients
  1. 1 cup of frozen organic berries
  2. 8 oz. coconut water
  3. 2 oz. nut milk
  4. ½ cup of spinach
  5. ½ cup of plant based, non-gmo protein
  6. (optional: avocado)
Instructions
  1. Blend all ingredients and drink up!
Brooke Thomas 360 Your Life™ http://360yourlife.com/

 

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Gilda’s Savory 7 Layer Dip

My very best friend, Gilda is one of the most amazing natural cooks I know. I look up to her in so many ways as a business woman and also in the way she feeds her family. We have been friends for over 25 years and we both share a strong passion for living healthy and loving life. Every time I visit her family, she is always making something new and delicious and, of course, healthy.  

Brooke gild

Recently, I partnered up with her on a Healthy Happy Hour night where we educated a group of women on healthy habits, recipes and supplements. One of my favorite recipes that Gilda prepared that night was this amazing 7 later dip with this vegan cashew cheese! This is one of those recipes that looks good as soon as you see all the ingredients on your kitchen counter. And before you think you’ve recipes for 7 layer dip before I’m betting you haven’t seen one like this! This one is a no brainer you guys! Seriously!  [Read more…]

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Just say No… to artificial colors

Food is good. Beautiful food is better. At least that’s kind of how our brain processes it. A beautiful spread of food at a cookout makes you want to eat it. The same goes for all those online pictures we spend hours drooling over while we look for a new recipe to make. That’s why Pinterest boards are full of pictures of pretty food or why a friends picture on Facebook of what they had to eat at restaurant makes you want to go there.

We eat with our eyes first. In fact, how food looks is one of the first sensory criteria that we use to make decisions about the food we eat. That’s why processed food manufacturers try to make the food look more appealing with artificial colors.

Unfortunately, those synthetic dyes and chemical compounds are made from coal-tar or petroleum derivatives to enhance the color of food. Needless to say, neither of those are naturally occurring in our food. What’s worse is they add absolutely nothing to the value of the foods we eat but do carry some serious risks!

By now you’ve probably read that artificial colors and dyes are linked to allergic reactions, fatigue, asthma, skin rashes, hyperactivity, and headaches. If you’re a parent, you should also know that these chemicals are linked to or can contribute to hyperactivity, ADHD, ADD, visual and learning disorders, and nerve damage in children. Studies are now showing that these substances are both toxic and carcinogenic.

The good news is with a little know-how you can make food look good without the artificial colors!

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I just made a great new treat with all the sweet but none of the artificial colors or flavors with my girls. Try these homemade watermelon popsicles. They are so good your kids won’t miss all that other stuff and you can feel good about giving it to them.

I’m always on the lookout for ways to color our foods naturally. Check out my Pinterest page  for some inspired creations like a recipe for raw sprinkles I found that is simply dried raspberries and the zest of oranges, lemons and limes.

brooke raw sprinkles 

More companies are getting the message about the dangers and opting to find another way to make their food more appealing. General Mills, Taco Bell, Pizza Hut, Panera, Kraft Foods and Subway have all announced they will phase out artificial flavors and colors from their food.

It’s a good start, but the problem is bigger than that. Artificial colors aren’t just in our food supply. They are often used in Vitamins, pet food, cough syrup, toothpaste, shampoo, even some make up.

Unfortunately, until EVERYONE makes the decision to remove artificial colors you still need to read labels.

Here are a few to AVOID.

Blue #1 and Blue#2

are banned in Norway, Finland and France but you can find them in the U.S. in candy, cereal, soda and sports drinks. Research has linked them to brain cancer and inhibiting nerve-cell development.

Red #3 and Red #40.

Red #3 wasn’t deemed safe to be used topically but the  FDA says can still eat it! What? I have no idea how that even makes sense? Red #40 isn’t much better. In the UK it is not recommended for children. In the U.S you can find it in ice cream, fruit cocktails, cherry pie mix and other bakery products. I believe this is completely unacceptable.

Yellow #5 and Yellow #6                                                                                                                                                                                                            

They are two other dyes allowed here but banned in Norway and Austria for containing cancer-causing compounds.

Now, you know I would never depress you with the sad state of our food then leave you without any hope. There is always hope. You can use all kinds of foods to naturally color your food in baking. I’ve listed several options in My Healthy Lifestyle Guide along with some amazing swaps that will help you eliminate foods with artificial colors like, using Cascadian Farms Fruitful O’s instead of Fruit Loops.  

                        brooke health lifestyle guide cover

Look, we all have to help each other find better ways. If you have a great natural swap or way to enhance the color of food naturally I’d love to hear from you! You can find me at [email protected]

 

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Watermelon Popsicles

 

Watermelon Popsicles
Sure, it's hot out but don't cool off your kids with sugar filled treats pumped with artificial colors. This colorful treat is just 2 ingredients and NO sugar!!
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Ingredients
  1. 4 cups cubed watermelon flesh (about 1 pound, rind removed)
  2. 1 tablespoon freshly squeezed lime juice
Instructions
  1. Blend the watermelon, and lime juice in a blender (or process the melon through a juicer, then stir in the lime juice.
  2. Carefully pour or spoon the juice into popsicle molds and freeze until solid.
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Crockpot Chicken Salad

Crockpot Chicken Salad
I have been making this salad for 10 years. It's a real crowd pleaser. I've been asked about the recipe but have never written it down. Well, here you go. Better late, than never right?
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Ingredients
  1. For crockpot
  2. 5 lb. chicken breasts (bone-in will have more flavor, but either is fine)
  3. Freshly ground pepper, and sea salt to taste
  4. 6 Tbs dill weed
  5. 4 Tbs garlic powder
  6. Dressing
  7. 1/2 cup of mayonnaise
  8. 1/2 cup of sour cream
  9. (OR 1 cup Vegenaise to replace the sour cream and mayo)
  10. 4 celery stalks, finely diced
  11. 1 cup pecan pieces, toasted
  12. 1/2 cup of craisins or grapes
Instructions
  1. Fill slow cooker less than half way with water. Wash chicken breasts and lay in slow cooker in the water.
  2. Spread 3 Tbs. of dill weed in the crock pot and 2 Tbs. of garlic powder. Mix the chicken and seasoning around to coat in water.
  3. Put on low for 6-8 hours.
  4. Remove chicken and squeeze out any liquid in the chicken. (I use gloves).
  5. Shred chicken in a bowl and add the sour cream and mayo (or vegenaise option) and also add the left over dill weed, garlic powder, pecans and craisins or grapes.
  6. Stir and mix well and you will end up with amazing Chicken Salad.
  7. Store in fridge.
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Healthy Ways to Show your Love

With Valentine’s Day just around the corner everyone has love on the brain.  I love making holidays fun so I was trying to think of special ways to show my family I love them.  

 The truth is, us moms show our love in special ways all the time. Maybe not in ways that will end up on Pinterest or in a Facebook status but in the daily routine of a regular life.

Love doesn’t always look like the fairy tale we imagine.  It’s not always shiny and sparkly like the Valentine’s cards at the store but it’s every bit as beautiful.

I am often reminded of love in times that catch me off guard, like while my 7-year old is home sick with the flu. Even though the lack of sleep has been tough on me and I feel like a less-than-average waitress covered in snot … I am so grateful to have a daughter to take care of.

I was also reminded of deep love a couple of weeks ago when our 12 year old dog, Diesel died. The pain in my family’s heart was so strong, it could only be real love.

Love comes in the little moments when I choose to listen to my 10-year old talk about things only important to a 10 year old. In my patience, I find those things become important to me too. Or when I choose not to complain when my husband has to leave town for business. In my support, I find I am proud of his hard work.

Still, when you can shout out the love in a big, bold way.. I say go for it!

 I came up with a list of fun Valentine surprises for the whole day and thought I would share it with you. Maybe you’ll find an idea or two, even a recipe you’d like to use on your own family. (And if you are needing a little extra love, I’ve included 25 passages that will lift your spirit!)

[Read more…]

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Sweet and Salty Nuts

I love every kind of nut there is. When I started adding more “good fat” to my diet, I couldn’t believe that I actually lost weight and didn’t feel hungry. Nuts have become a daily “snack” for sure. I always eat my nuts raw and unsalted, however, I love this tasty twist on nuts when you have a party or if you want a fun “treat” to give as a gift in a mason jar, of course with a bow. When you cook nuts in a crock pot with this sweet/salty mix, it is so delish and makes the entire house smell so good! 

Sweet & Salty Nuts
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Ingredients
  1. 4 cups (pecans or almonds) or nuts of choice
  2. 2 tbs. coconut oil
Sweet/Salty Mix
  1. 2 tbs. coconut palm sugar
  2. 1 tsp. sea salt
  3. 1 tsp. cinnamon
* OPTIONAL ADD-INS
  1. ¼ cup maple syrup
Instructions
  1. Grease bottom of crock pot with coconut oil
  2. and set on low.
  3. Throw sweet/salty mix in a small bowl and stir.
  4. Add nuts to the crock pot and add mix on top
  5. and stir with large spoon to get all over nuts.
  6. If you would like your nuts more glazed, add the maple syrup.
  7. Cook on low for 2 hours.
  8. Stir after 1 hour if possible.
  9. Remove and serve warm. Or store in a mason jar.
Notes
  1. This is a great snack to bring to the movies instead of eating popcorn or candy. Try it next time.
Adapted from Thankful 30 The Crock Pot Edition
Adapted from Thankful 30 The Crock Pot Edition
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Simple Spaghetti Sauce with Beef

Can you enjoy Spaghetti without the bulge that often comes with a carb heavy meal? Absolutely! For the past several years, we have served zucchini noodles, spaghetti squash or quinoa noodles instead of traditional pasta. If you’ve never given them a try let this recipe be the one to convince you! You’ll love the taste and even more, you’ll love how you feel when you are done eating it. Start this in the morning      and your house will smell like you have been cooking all day by the time you get home from work or picking up the kids from school. This spaghetti sauce is so great! I have also been known to just eat it alone or over steamed veggies or sautéed spinach.

Simple Spaghetti Sauce with Beef
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Ingredients
  1. 2 tbs. coconut oil
  2. 2 lb. grass fed ground beef
  3. 28 ounces organic crushed tomatoes
  4. **Note: I prefer 28 ounce cans of Eden Organic Whole Roma Tomatoes, peeled with no salt added.
  5. 28 ounces organic whole peeled tomatoes with juice
  6. **Note: I prefer 28 ounce cans of Eden Organic Crushed Tomatoes.
  7. 2 large crushed cloves of garlic
Fresh Veggies
  1. 3 stalks of celery, chopped
  2. 1 onion, chopped
  3. 3 zucchini, chopped
  4. 1 bell pepper, chopped
  5. 2 cups fresh sliced mushrooms
Spices
  1. 3 tbs. oregano
  2. 2 tbs. basil
  3. 1 tbs. garlic powder
  4. salt/pepper to taste
Instructions
  1. Spread the 2 tbs. of Coconut Oil in the bottom of the crock pot and turn it on low.
  2. Chop all fresh veggies and throw in the bottom of
  3. crock pot.
  4. Brown the beef very lightly on a large skillet set to medium-low heat. You can leave it a little pink so that it doesn’t overcook.
  5. Add beef and all other ingredients.
  6. Cover and cook for 4-6 hours on low.
Notes
  1. I always brown beef or turkey before I put it in the crock pot. It’s better to be safe than sorry when dealing with raw meat. My new favorite crock pot is the new browning models on the market. The stove top safe DuraCeramic pot allows you to brown and saute in the same pot prior to slow cooking. No need to use a separate pan!
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Healthy Crock Pot Cooking

thankful crockpotIt’s finally here! After months and months of experimenting, tasting, experimenting, tasting, experimenting, asking my friends to taste, I’ve finally done it! I found 30 healthy and delicious dishes you can make in the crock pot. Here’s the best part.. the recipes cover everything from breakfast to dinner and even dessert! And since I’m not a natural born cook, you can bet these recipes are easy too. The cookbook is called The Thankful 30 Crock Pot Edition. You can find it at my online store right now and locally, at Healthy Home Market and Burn Boot Camp in Huntersville. At just $14.99 its a great christmas gift and inexpensive enough you can pick one up for yourself!

Here are three recipes to get you started… enjoy!

[Read more…]

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Gluten Free, Nut Free, Dairy Free Pumpkin Recipes As Seen on Charlotte Today

Here are some simple, healthy and allergy friendly pumpkin treats for you and your family. Just in time for fall!

Brooke's Allergy Friendly Pumpkin Pie Cupcake Prep

Brooke’s Allergy Friendly Pumpkin Pie Cupcake Prep

Allergy Friendly Pumpkin Pie Cupcakes with 3 Ingredient Topping

5 Ingredient Pumpkin Pie Cupcakes
ALLERGY FRIENDLY
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Ingredients
  1. 1 can ORGANIC pumpkin or 1 1/2 cups pumpkin puree
  2. 2 very ripe bananas
  3. 1/2 cup coconut sugar
  4. 1 1/2 tsp all spice
  5. 1 ½ tsp pumpkin pie spice
Recipe for my 3 ingredient dairy free whip topping
  1. http://360yourlife.com/category-recipes/dairy-gluten-and-guilt-free-frosting-and-icing/
Instructions
  1. Preheat oven to 350.
  2. In a food processor or high speed blender, combine all the cupcake ingredients and blend until smooth.
  3. Spoon the mixture into a muffin pan with liners and fill to the top. This will not rise.
  4. Bake for 20-25 minutes.
  5. Let these cool completely before removing from the muffin liners. Remember they like pumpkin pie, I highly recommend putting these in the fridge after baking. It should firm them up more.
  6. Top with my 3 ingredient frosting recipe!
Notes
  1. GLUTEN FREE, DAIRY FREE, NUT FREE
Brooke Thomas 360 Your Life™ http://360yourlife.com/

 

Brooke’s Chocolate Chip Pumpkin Muffins

Chocolate Chip Muffin Prep

Chocolate Chip Muffin Prep

Pumpkin Chocolate Chip Muffins
Yields 10
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Prep Time
10 min
Cook Time
25 min
Total Time
25 min
Prep Time
10 min
Cook Time
25 min
Total Time
25 min
Wet Ingredients
  1. 2/3 cup pumpkin puree
  2. 2/3 cup maple syrup
  3. ¼ cup coconut oil
  4. 3 eggs
  5. 1 tsp vanilla extract
Dry Ingredients
  1. 3 tsp pumpkin pie spice
  2. ½ cup coconut flour
  3. 1 tsp baking soda
  4. 1 tsp baking powder
  5. ½ cup vegan mini chocolate chips
  6. small pinch of salt
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix together the wet ingredients in a mixing bowl.
  3. In a separate bowl, mix together the dry ingredients..
  4. Mix dry and wet ingredients together until well blended.
  5. Pour Mixture in muffin pan almost full.
  6. Add Chocolate Chips and mix throughout.
  7. Bake for approximately 25 minutes, or until a toothpick inserted in the middle comes out clean.
Notes
  1. GLUTEN FREE, DAIRY FREE, NUT FREE
Brooke Thomas 360 Your Life™ http://360yourlife.com/

Click here for my 3 ingredient dairy free whip topping recipe.

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Veggie Crock-Tata

What is better than a Veggie Frittata on the weekend. This is a great recipe for a small family or a larger group if you have visitors. This recipe has become a staple in my home on the weekends. I like to get up very early on Saturday morning before anyone else is awake and make this recipe, run to an early hot yoga class, and when I get home, my family is just getting up and I am able to sit and serve them a beautiful and healthy breakfast. It literally takes about 5 minutes to prep and 2 hours cook time in the crockpot. 
 

 
Veggie Crock-Tata
What is better than a Veggie Frittata on the weekend. This is a great recipe for a small family or a larger group if you have visitors.
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Prep Time
5 min
Cook Time
2 hr
Prep Time
5 min
Cook Time
2 hr
Ingredients
  1. Parchment Paper
  2. 2 Cups of Sweet Potatoes or 1 Full Potato
  3. 12 eggs
  4. 1 Large Bell Pepper
  5. 1 Cup Fresh Sliced Mushrooms
  6. 1 Cup Fresh Spinach Leaves
  7. Optional: Goat Cheese
Instructions
  1. Line your slow cooker with parchment paper with extra room on sides do lift up.
  2. Peel the sweet potato. Cut the potato and shred it in a food processor or high speed blender to create a sweet potato spread that will become the frittata crust. Spread the shredded sweet evenly on the bottom of the parchment paper as the first layer.
  3. Add the veggies evenly on top of the sweet potato spread.
  4. Whisk all 12 eggs together in a bowl. Pour egg mixture evenly over the top of the sweet potato crust and veggies.
  5. Cook on high for two hours.
Notes
  1. Gluten Free, Nut Free, Dairy Free
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Nutty for Nut Butters? Try This!

 I am a huge fan of nut butters but let’s face it, they can be expensive! Not only that,  but some nut butter brands have added salt, sugars and preservatives.  But if you buy your own raw nuts and spend a little time and love, you can make your own nut butters for your family! Believe it or not, nut butters are very easy to make. And in an era when more kids are restricted from taking peanut butter to school due to allergies, nut butters are a great option.

My favorite is almond butter. It contains a higher amount of essential fatty acids. Uh oh, does the word ‘fat’ freak you out a bit? Don’t worry, it’s unsaturated fat which is heart healthy. Almond butter also has the most fiber and 8 times the amount of calcium as peanut butter.

All you need is a little sense of adventure and a high powered blender. Here’s how I do it. [Read more…]

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Healthy Tailgate Recipes Even The Pickiest Eaters Will Love!

     tailgate feature

     My husband and I just recently moved our family from the suburbs back to the city. In the past few years, we’ve thrown football parties at our home. But now, instead of the living room, we find ourselves gathering with hundreds of other football fans in a parking lot full of food, cornhole and music! Something about it reminds me of college! There aren’t many opportunities in the adult world to blow off a whole afternoon and just hang out with friends. This past weekend we tailgated family style, with friends and kids of all ages. I love the rare chance for a day off from housework and responsibilities.

     Let’s be honest, that’s what a tailgate is really about. That, and the food. Lots of food. But football season doesn’t have to be the off-season for your healthy diet. There are lots ways you can put a healthy spin on the traditional tailgate foods of chips and dips and yes, even chicken wings!

     I’ve created some go-to recipes that won’t leave you feeling bad after you indulge. You’ll still be able to chat and crunch and munch and fill up before the game but you’ll be filling your body with a healthier fuel that will last longer.

     First, a few tips to help you live healthy and love life at your next tailgate. [Read more…]

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Vegan Ranch Veggie Cups

Vegan Ranch
This truly is a grab and eat veggie tray. This vegan ranch dressing is super easy and delicious. The herbs and spices mask the coconut flavor of the milk and it truly is a delicious veggie dip. Take this to any party or gathering and it is sure to be a huge hit!
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Ingredients
  1. 2 cups coconut milk (I use the full fat in a can) Native Forest Brand is BPA free
  2. 1 tsp sea salt
  3. 1/2 teaspoon black pepper
  4. 1 Tablespoon onion powder
  5. 1 teaspoon garlic powder
  6. 1 Tablespoon dried parsley
  7. 1/2 teaspoon dried dill
 **
  8. 1 tbsp of French’s yellow mustard 
1 tsp paprika
  9. Always use organic ingredients whenever possible.
Instructions
  1. Add everything to a bowl and stir until well combined.
  2. Serve with your favorite veggies or salad.
  3. This dressing lasts one week in the fridge.
Notes
  1. **Health Tip: I am really impressed with French’s Yellow Mustard because of the ingredients. They include: Distilled vinegar, water, #1 grade mustard seed, salt, turmeric, paprika spice, natural flavors and garlic powder
Believe it or not, five of these ingredients have anti-cancer properties
  1. vinegar, mustard, turmeric, paprika and garlic.
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Brooke’s Baked Sweet Potato Chips

Brooke's Baked Sweet Potato Chips
This is such an easy and healthy way to enjoy crispy chips that we all love without the guilt.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 large sweet potatoes (organic if possible)
  2. 2 tbsp melted coconut oil
  3. 1 tsp sea salt or pink
  4. *optional add in: rosemary
Instructions
  1. Preheat oven to 375 degrees F.
  2. Rinse and dry sweet potatoes.
  3. Peel and slice thinly, using either a mandolin or sharp knife.
  4. In a large bowl, toss sweet potatoes with coconut oil and sprinkle with salt.
  5. Place sweet potato chips in a single layer on baking sheet covered with parchment paper.
  6. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes.
  7. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.
Notes
  1. Vegan, Nut Free, Dairy Free, Gluten Free and Guilt Free
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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At-Home Spa Day

 

beautypic4

 

Because of synthetic chemicals, preservatives, and excess packaging that come along with many of my personal care products, I decided that using foods and herbs straight from nature is an easy way to create some of the best beauty products.  When you use fresh and natural products, you are helping both your body and the planet.  Fresh fruits, homegrown herbs, and refreshing scents made up the at-home beauty products that I created. 

I recently invited one of my best friends, Eva Rumble, who is also my VP of Marketing, and her two daughters to come to my house for an At-Home Spa Day with me and my two girls.  Our daughters get along so well, and we had a blast pampering ourselves and teaching our girls about natural beauty.  Not only is this an excellent way to connect with friends, but it is also a budget-friendly, hands-on experience that everyone learns from.  Plus, I get to spend quality time with my girls.  We had such a fun time at our mommy/daughter “spa day.”  
[Read more…]

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Top 3 Foods That Flunk Your Age

 

When it comes to aging, you really are what you eat!  It’s summertime and many of us are using sunscreen to protect ourselves from UVA and UVB rays that not only damage our skin, but can also age our skin.  But, did you know that there are foods that can age your body just as much as too much sun exposure?

 Take my 30 Day Anti-Aging Challenge below after you read about aging foods vs. anti-aging foods.

The Top 3 Foods that Flunk Your Age and get an F- grade are: Fast Foods, Fake Foods and Fried Foods.

Whopper hamburger1.  Fast foods: ex. Big Mac, Filet-O-Fish, Quarter Pounder, French Fries, Icy Coke, Thick Shakes, Sundaes, and Apple Pie.  Most all fast food contains excess t rans fats that make skin look stiff and inflexible, and ultimately, wrinkled.  Trans fats also age you on the inside.  They increase your risk of heart disease and stroke and are linked to higher risks of developing Type 2 diabetes.  The Institute of Medicine determined that there is NO safe consumption of trans fatty acids.

 

Hot Dogs in packages2.  Fake foods: ex. Hot Dogs and Deli Cold Cuts….”Don’t make it your way!” at Subway:  Sulfites that preserve processed and fake meats are pro-inflammatory and can cause rosacea and make skin look pasty and jaundiced colored.  Processed meats are usually high in saturated fats and have nitrates in them.  Both of those can lead to inflammation.  *Remember, we always want to nourish our bodies with ANTI-inflammatory foods, not pro-inflammatory foods.

MarshmallowsOther Fake foods that age our bodies:  Bottled lemonade and sugary beverages like soda, processed foods in boxes, cans and freezer bags, corn dogs, cotton candy, candy apples, cheese puffs, and marshmallows for smores.  Many of these items contain high amounts of sugar or sugar substitutes.  Sugar, which is linked to inflammation, aids in wrinkle production, but it also affects your overall health because it is tied to heart disease and diabetes.

Fried chicken3.  Fried foods: ex. Fried Chicken, Potato Chips and French Fries.  These foods contain trans fats that clog and stiffen the arteries and small blood vessels and make skin look old.  Anything that’s deep-fried in oil can add to inflammation throughout your body.  Trans fats raise LDL “bad” cholesterol and lower HDL “good” cholesterol.  When reading food labels, avoid products that include “partially hydrogenated oils” and “vegetable shortening.”

French Fries from McD'sThese foods do not “pass” when it comes to nourishing our bodies.  They “fail” our bodies and age us faster, and they are abundant during the summertime at cookouts, barbecues, camp outs, pool parties and at the beach.  This season, you’ll find lots of food trucks and food vendors serving many of these “F-“ foods, too.

The GOOD NEWS is that there are some incredible A+ Anti-Aging foods that are anti-inflammatory, that keep us looking younger and help to slow the aging process.

[Read more…]

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Cool Collard Summer Burgers

Are you looking for a unique, but healthy recipe for Memorial Day weekend this year?

This has been a new favorite in the house!  Grass fed burgers wrapped in a blanched collard greens!  This recipe is very flexible.  You can add avocados, healthy condiments, or any other healthy toppings you like.  I love adding goat cheese and cauliflower rice to my Cool Collard Green Burgers.  My husband loves cheese and avocado with several different toppings.

Cool Collard Summer Burgers
Have fun making these burgers for your family, friends and guests this weekend or any weekend this summer :)
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Ingredients
  1. First, you will need 24 oz. of Grass Fed and Finished ground beef to make 4 (6 oz.) burgers.
Ingredients for the burger marinade
  1. 4 oz. of Drew’s All Natural Rosemary Balsamic Dressing and Quick Marinade
  2. 4 oz. of Dale’s Steak Marinade
  3. 1 tsp. of garlic powder
  4. 1 tsp. of onion powder
  5. ½ tsp. crushed, dried rosemary (or 1 ½ tsp. of fresh rosemary)
  6. Juice from half of a lemon
Ingredients for the collard green wraps
  1. Whole organic collard greens
  2. Sliced avocados
  3. Organic cheese slices of choice OR goat cheese
  4. Cauliflower rice (recipe on site)
  5. Get creative! Add any other healthy toppings you like (tomatoes, organic mayo, organic ketchup and mustard, etc.)
Instructions
  1. In a large pot of boiling water, gently blanch the collard greens for 1 minute. Remove and place into an ice bath (bowl of water and ice cubes) to stop the cooking process and to retain the bright green color of the collards. Remove the leaves and dry with a paper towel. Set aside.
  2. Mix burgers ingredients and set aside. Hand press the burgers. Use ½ to ¼ pound of grass fed beef per burger, depending on your preferred burger size. Baste burgers with marinade prior to cooking.
  3. Cook approximately 3-5 minutes per side on medium heat on the grill depending on size of burger and if you prefer medium rare to medium. DO NOT OVERCOOK burger as it will dry out due to the very low fat content. I prefer medium rare. Since these burgers are grass fed and finished and have never had any antibiotics or hormones, you can safely eat this type of meat as rare or medium rare.
  4. Only flip the burgers once while cooking.
  5. Enjoy!
Notes
  1. Health Tip: The omega ratio in Grass Fed and Finished beef is anti-inflammatory as opposed to pro-inflammatory with grain fed, commercial, factory-raised beef.
Brooke Thomas 360 Your Life™ http://360yourlife.com/
Cool Collard Summer Burgers - burger w cauliflower rice on collard

My Collard Burger with Avocado and Cauliflower Rice

Cool Collard Summer Burgers -Brett holding burger

Brett’s Collard Burger with Cheese and Avocado

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