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 low for two hours.
Notes
  1. Gluten Free, Nut Free, Dairy Free
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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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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Not Your Momma’s Easter Eggs

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Easter is only a few days away, so I decided to do something fun to get ready for the holiday.   I invited my VP of Marketing, Eva Rumble, and her two daughters over for an “egg dipping party” to make simple, delicious Krispy Dipped Eggs with me and my daughters, Reagan and Riley.  Our girls loved molding the eggs and then dipping them into chocolate and coconut.

These eggs are a healthier version of a Rice Krispie Treat without all of the extra additives, preservatives and processed sugars.  Plus, they are Gluten Free, Nut-Free, Dairy Free, and Vegan.  I promise your kids will love the taste, and they will have a great time constructing the eggs!   This is such a creative way to make a healthy Easter treat that also displays beautifully.  This recipe only has a few ingredients, and it does not take long to make.  So, grab your family and make these sweet treats for your Easter gatherings this year!

 

Krispy Dipped Eggs
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Ingredients
  1. 4 1/2 cups of Gluten Free rice cereal (I used One Degree Organic Veganic Sprouted Brown Rice Cereal.)
  2. 1 cup pure maple syrup
  3. 1 cup of sunbutter
  4. 1 tbls. organic vanilla extract
  5. 2 cups of chocolate chips, melted (I used Enjoy Life Mega Chunks. They are Vegan and Dairy, Nut and Soy Free.)
  6. 1 tbls. coconut oil
Instructions
  1. Pour the rice cereal in a large mixing bowl. Set aside. Bring maple syrup to a slow boil over medium low - medium heat, just until bubbles form around the pan.
  2. Once maple syrup is at a low boil, mix in the sunbutter and the vanilla. Stir until smooth consistency.
  3. Pour wet ingredients into cereal and stir until well combined.
  4. Scoop mixture into empty Easter egg containers. Fill each side just above level so that the mixture holds together when it sets. Close the egg completely - you will need to squeeze it tight.
  5. Place filled egg in the refrigerator for at least 30 min to 1 hour to set. Once set, gently open the egg containers and remove the Krispy eggs. You can serve them plain, or you can dip them in the melted chocolate + one tablespoon of coconut oil.
Notes
  1. The girls dipped their eggs in chocolate and shredded coconut.
Brooke Thomas 360 Your Life™ http://360yourlife.com/
This is a great treat to send to school, too!  We had so much fun together making these Krispy Dipped Eggs for Easter!  Hope you enjoy them as much as we did :)

Egg Treat collage
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Healthy Taco Night!

I love to have themed dinners on Sunday night if I can pull it off because the kids have so much fun!  This past Sunday, we were feeling festive and decided to have a Mexican theme for dinner because my kids wanted tacos. We had so many giggles and fun especially with the Pandora mariachi band music playing in the background. I am sure you can use your imagination!  This was such an easy dinner to put together, and the only major prep was making the cashew cheese.

Here is how I made the tacos:

Healthy Taco Night
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Ingredients
  1. grass fed and finished beef from Grayson Farms, browned
  2. organic chicken, cooked and shredded
  3. tomatoes, chopped
  4. avocados, sliced
  5. whole collard greens (for the adults to use as "soft taco shells") - use these to make this recipe Gluten-Free
  6. organic corn taco shells (for the kids)
  7. cashew cheese (recipe below)
Instructions
  1. We lined up all of the ingredients and served up some yummy and healthy tacos!
Brooke Thomas 360 Your Life™ http://360yourlife.com/
Cashew Cheese
This makes so much cheese that we had leftovers and used it for a vegetable dip and as a spread on wraps and sandwiches the next day. I found this recipe from The Blender Girl, and there are so many different ways to make it! Just choose one that fits your taste buds that day.
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Basic Raw Cashew Cheese
  1. 2 cups raw cashews soaked in filtered water for 2 – 4 hours (soaking is optional)
  2. 1/4 cup – 1/2 cup filtered water as needed for desired consistency
  3. 1/4 cup freshly squeezed lemon juice
  4. 1/2 cup nutritional yeast
  5. 4 cloves fresh garlic minced
  6. 1 tsp sea salt
  7. 1 Tbsp freshly chopped flat leaf parsley (optional)
  8. I like my cheese the consistency of ricotta. The more water you add, the creamier and thinner the cheese will become. Add less water for a thicker, more rustic cheese.
For a different flavor omit the nutritional yeast, garlic and 1/2 of the lemon juice from the basic recipe and try adding and making
Herb cheese
  1. 1 chopped green onion
  2. 1 Tbsp chopped fresh flat leaf parsley
  3. 1 Tbsp chopped fresh basil
  4. 1 Tbsp chopped fresh thyme
  5. 2 Tbsp nutritional yeast flakes
Tomato basil cheese
  1. 1 tsp organic tomato paste
  2. 2 cloves fresh garlic
  3. 4 Tbsp chopped fresh basil
Chili chive cheese
  1. 1 – 2 Tbsp Chopped Chives
  2. 1/4 cup nutritional yeast flakes
Chili cheese
  1. 1 – 2 Tbsp chopped fresh cilantro
  2. a pinch of red chili flakes or chopped fresh chili
  3. or
  4. 1 – 2 Tbsp freshly chopped fresh flat parsley
  5. 2 chopped green onions
  6. 1 Tbsp grated lemon zest
  7. 1/2 tsp ground chipotle or 1/2 finely chopped jalapeno pepper or 1 Serrano chili
Sweet cheese
  1. 1/4 cup nutritional yeast
  2. 1 tsp raw agave nectar
Truffle cheese
  1. 2 tsp truffle oil
  2. freshly ground pepper
Sesame cheese
  1. 2 Tbsp sesame oil
  2. 1 Tbsp tahini paste
Instructions
  1. Place the cashews, 1/2 of the water, 1/2 of the lemon juice, garlic and sea salt in the food processor and pulse until roughly blended.
  2. Gradually add in more lemon juice, garlic and salt to taste. I have listed granulated garlic as optional. I find this is a nice touch if you like a garlicky cheese.
Notes
  1. Tips!
Selecting and storing raw cashews
  1. “Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in color. Avoid the limp and shriveled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Veggie Stew

Veggie Stew in a Crockpot
While spending time with my family and watching our Carolina Panthers play on Sunday, I made this super yummy veggie stew that my husband and kids fell in love with! This recipe was inspired by my friend, Alexandra Arrandt from Top Team Fitness, but I put my own twist on this delicious stew. Here is the quick and easy recipe for you to try!
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In a crockpot, add the following ingredients
  1. 1 box of Organic low sodium chicken broth
  2. 2 large Portabello mushrooms, chopped (you could also use a pint of baby portabella mushrooms, chopped)
  3. 2 celery sticks, chopped
  4. 1 red bell pepper, de-seeded and chopped
  5. 1 head of broccoli, chopped (including the stems)
  6. 2 large carrots, chopped
  7. 1/2 red onion, chopped
  8. 2 vine ripe tomatoes, chopped
  9. 2 cups of black beans
  10. 4 garlic cloves, diced
  11. Fresh parsley
  12. Fresh cilantro
Instructions
  1. Turn your crock pot on to Low and cook for 6 hours or on High for 3 - 4 hours. This was so easy! I really just chopped whatever veggies I thought would be good and threw it in the crockpot! Enjoy!
Notes
  1. Heart Healthy
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Macadamia Mahi Mahi

We love Wild Mahi Mahi in our home, so I am always trying new recipes to change it up and have some variety.  My girls love helping me with this recipe, and it only takes about 5-10 minutes of prep time!  When I started having my girls (ages 5 and 8) help me with dinner, I noticed it was so much easier to get them to be excited about dinner.  They talk about how much they LOVE what “they” help to make!  Try it!  I promise you will have great success.

Costco carries Wild Caught Mahi Mahi that is:

  • Wild Pacific Mahi-Mahi
  • Boneless, skinless
  • Center cut portions, 4-8 oz each
  • Individually vacuum-packed & quick frozen
  • Kept frozen
  • 3 lb resealable bag

Macadamia Mahi Mahi
**I also wanted to share some "real" photos of what went down in my kitchen with my girls helping. I hope this will inspire you to try this with your kids, too! Let me know if you try it! :)
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 4 Wild Caught Mahi Mahi fillets
  2. 1 cup of Macadamia nuts, chopped (We used a hand held chopper that my 5 year old, Riley, loves to help with.)
  3. 1 cup of coconut milk (We use Native Forest Coconut Milk because the can is BPA free.)
  4. 1/4 tsp. of sea salt
  5. 1/4 tsp. of pepper
  6. Coconut oil to coat baking dish
Instructions
  1. Preheat oven to 350 degrees.
  2. Sprinkle the fish with the salt and pepper first.
  3. Have a 13 X 9 baking dish lightly coated with coconut oil and ready to place the fish on.
  4. Pour the macadamia nuts in one bowl and milk in another bowl.
  5. Dip one side of the fish in the milk, the dip it in the nuts and place in the dish. Complete steps for all 4 Mahi Mahi filets.
  6. Bake fish for 20 minutes.
Brooke Thomas 360 Your Life™ http://360yourlife.com/
 

 

Mahi Mahi Fish collage - Riley chopping nuts

My 5 year old feels so proud chopping anything!
Here, she is chopping the macadamia nuts in our hand chopper.

Mahi Mahi Fish collage - Reagan holding fish

 My 8 year old is dipping the fish in the coconut milk and then in the macadamia nuts!

Mahi Mahi Fish collage - Reagan prep fish

Dinner was accomplished!

We were all ready, and guess what?  It was so easy and quick that we never felt like we were “slaving away in the kitchen”.

This is a great Mother/Child activity that will make them feel excited about preparing dinner with you!


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Cauliflower Fried Rice

I LOVE Cauliflower!  I have replaced it for my mash potatoes and now for rice! Cauliflower Rice is so versatile, and it is extremely good for you. Did you know that 1 cup of cauliflower can give you up to 86% of your daily Vitamin C? Plus, cauliflower is linked to cancer prevention, particularly in the bladder, breast, colon, prostate and ovaries.

Cauliflower Fried Rice
The Cauliflower Fried Rice recipe below can be used with or without the coconut flour. You can really change it up however you like. I LOVE this recipe because I really feel like I am eating "fried rice". Most recently, I made this as a side dish with fish, but I have also made it with chicken as a chicken and rice stir fry. I really hope you enjoy this as much as my family did! :-)
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Ingredients
  1. 1 head of organic cauliflower, stem removed
  2. 1/2 red or yellow onion, minced
  3. 3 garlic cloves, minced
  4. 2 Tbsp fresh basil, diced
  5. 1 egg
  6. 2 Tbsp coconut flour
  7. 1 tsp. of sea salt
  8. Black pepper to taste
Instructions
  1. Steam the cauliflower and put in a bowl. Using a potato masher, mash the cauliflower down to the consistency of rice.
  2. In a large mixing bowl, add all of the Ingredient Mixture.
  3. Combine the two bowls and mix. Heat 3-4 Tbsp of coconut oil in a skillet over medium heat. Then, pour the mixture into the skillet.
  4. *You only want to use coconut oil when cooking or frying at a high heat. Why? Coconut oil has a high smoke point. Some oils will start smoking at a low temperature and release their nutritional qualities. But, coconut oil retains its flavor and nutritional value at higher cooking temperatures.
  5. Fry cauliflower mixture for 7-10 minutes, and it will be good to go. :-)
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Wild Flounder with Fresh Herbs

I cook fish at least 2-3 times a week!  I LOVE changing up the style with just simple easy ingredients found in 

my back yard.  The herbs make this dish so flavorful and my kids kept begging me for more.  Both of my girls told me this was their favorite dish by far.  I was shocked because Mahi Mahi is always the “staple” easy fish that they love, but they truly LOVED this Wild Founder and I know your family will too!

I buy most of my WILD Fish from Costco because I think its the best deal and highest quality I can find where I live.  The brand I use is Orca Bay, and make sure you look for the WILD fish label!  I paired the wild flounder with steamed broccoli and Cauliflower Fried Rice.  :-) Enjoy!

Wild Flounder with Cauliflower Rice
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. Wild Flounder with Fresh Herbs
  2. 4 Filets of Flounder
  3. Coconut Oil
  4. 1/4 tsp. Sea Salt/Pepper
  5. Herbs: 1/4 cup of Cilantro, 1/4 Cup of Parsley, 2 Tbs. Mint Leaves
  6. 3 Tbs. of Extra Virgin Olive Oil
  7. 1 Tsp. Lemon Juice
Instructions
  1. Preheat oven to 400 degrees.
  2. Chop herbs in a processor and then pour in 3 tbs of extra virgin olive oil and continue to run the machine.
  3. Transfer to small bowl or dish and stir in lemon juice, salt and pepper.
  4. Brush herbs mixture over fish to coat top.
  5. Bake fish for 15 minutes.
Brooke Thomas 360 Your Life™ http://360yourlife.com/

Fish with Califlower rice and broccoli 9-17-13b

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Homemade Coconut Milk

Homemade Coconut Milk
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Ingredients
  1. 1 cup unsweetened, shredded dried coconut
  2. 4 cups filtered water
Instructions
  1. Mix in blender for 2 minutes until pureed and smooth.
  2. Optional: Add vanilla or honey to sweeten.
Notes
  1. Dairy Free, Gluten Free, Heart Healthy
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Homemade Non-GMO Soy Milk

Homemade Soy Milk
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Ingredients
  1. 2 tablespoons Shaklee Instant Protein Soy Mix
  2. 1 cup filtered water
Instructions
  1. Add to blender and blend until well mixed.
Notes
  1. Dairy Free, Gluten Free, Nut Free, Heart Healthy
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Zucchini Linguine

I made this dish alongside of my Grammy’s Game Hens and it was a definite hit! You could easily use this type of linguine as a healthier alternative to traditional linguine. I love this side dish because it is different – it jazzes dinner up a bit! We all love and need that, right?

Zucchini Linguine
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Ingredients
  1. 2 zucchini, ends trimmed
  2. 1 tablespoon extra virgin olive oil
  3. 2 teaspoon minced fresh oregano
  4. Sea salt and pepper to taste
Instructions
  1. Julienne zucchini using a chef’s knife or mandoline (I love this handheld mandoline slicer on Amazon).
  2. Heat oil in a skillet over medium-high heat. Add zucchini and cook until softened (2-3 minutes). Stir in oregano and season with salt and pepper.
Brooke Thomas 360 Your Life™ http://360yourlife.com/

zucchinizucchini1

 

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Chilled Melon Mint Soup

This refreshing soup is great for a quick lunch or as a starter to your summer dinner.

Chilled Melon Mint Soup
Serves 4
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 Melon (Honeydew, Cantaloupe, Watermelon)
  2. 1 cup mint leaves
  3. ½ cup chives
  4. 2 cups seedless grapes
Instructions
  1. Puree all ingredients in a high speed blender until well combined.
Notes
  1. Dairy Free, Nut Free, Gluten Free, Heart Healthy
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Homemade Fudgesicles

Everyone loves a treat after dinner, right? My girls always want dessert and during the summer, ice cream seems to be the number one request! I have been on a mission to create something a little healthier for an after dinner treat. These Homemade Fudgesicles really hit the spot and cure the chocolate craving of kids and adults alike!

I use a Zoku to make these, but you can use any popsicle maker. I love my Zoku Quick Pops maker because I can literally create any kind of popsicle for my girls. You can purchase one here.

Homemade Fudgesicles
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Ingredients
  1. 1 can full fat coconut milk
  2. ½ cup cacao powder
  3. ¼ cup pure maple syrup
Instructions
  1. In a mixing bowl, whisk all ingredients together until well combined. Pour mixture into popsicle maker/mold.
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Cado-lada

Pina Coladas kind of scream summer! To me, I always think of relaxing on the beach when I think of a Pina Colada. However, these refreshing summer treats can often be heavy. I wanted to create the taste of a pina colada, but something suitable for breakfast, lunch, or a snack. This Cadolada, is made with healthy fats from avocado and coconut milk to give you sustainable energy throughout the day. The secret ingredient, besides the avocado, is coconut nectar! It is a natural sweetener made from the sap of the coconut tree. The sap is very low glycemic and contains 17 amino acids, minerals, vitamin C, broad-spectrum B vitamins, and has nearly a neutral pH. I can not wait to make more recipes with this natural sweetener!

Cado-lada
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Ingredients
  1. 1 avocado
  2. 1 cup pineapple, cubed
  3. 1 banana
  4. 1 cup coconut milk
  5. 1 tablespoon coconut nectar
  6. 1 cup ice
Instructions
  1. Mix all ingredients in a high speed blender, like BlendTec.
  2. Add more ice for a thicker consistency.
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Healthy Lemon Ginger Eggplant Chips

Looking for an alternative to greasy potato chips? I have tried this recipe with several other veggies, but getting in a healthy vegetable like eggplant was extremely exciting! Making fresh vegetables, like eggplant, part of your diet can help fight obesity & disease. We love eggplant because it is full of vitamins, fiber, and antioxidants. In fact, it contains a unique antioxidant called nasunin, which protects brain cells from free radicals. This is an all-around great snack or side dish!

Healthy Lemon Ginger Eggplant Chips
Serves 6
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Prep Time
10 min
Total Time
30 min
Prep Time
10 min
Total Time
30 min
Ingredients
  1. 2 large eggplants, slice them into circles like chips
  2. 4 tbs of Extra Virgin Olive Oil
  3. 3 tbs herbs de Provence
  4. 2 tbs pine nuts
  5. 2 tbs of pumpkin seeds
  6. 2 tbs of fresh lemon juice
  7. 1 tsp of ground ginger
  8. 1 tsp of cayenne pepper
Instructions
  1. Preheat oven to 450 line a rimmed baking sheet with parchment paper.
  2. Toss the eggplant in large mixing bowl with all the other ingredients and toss.
  3. Bake until golden brown and toss occasionally about 10-15 minutes.
  4. Set aside and cool for 10 min.
  5. Sprinkle with 2 tbs of lemon zest at the end for extra flavor.
Notes
  1. Dairy Free, Gluten Free, Vegetarian, Heart Healthy
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Easy Slow Cooker Chicken

The crockpot has been such a huge help in our home on busy days for sure! I love that I can just can throw the ingredients in first thing in the morning and when I get home at the end of the day, my meal is completely cooked and ready to serve. The recipe creates a flavorful and juicy chicken that is great for the whole family. My kids love drumsticks, but we threw in some breasts for me and my husband. This was so easy and so delicious that it will now be a staple dinner in our home. Pair this with fresh veggies or my Healthy Lemon Ginger Eggplant Chips.
Easy Slow Cooker Chicken
Serves 6
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Ingredients
  1. 4 lbs bone in chicken pieces
  2. 1 tablespoon EVOO
  3. 1 large onion, cut in rings
  4. 2 teaspoon pink hymalian salt (or sea salt)
  5. 2 teaspoon paprika
  6. 1 teaspoon black pepper
  7. 20 garlic cloves
  8. 1 teaspoon dill weed
Instructions
  1. In your slow cooker, place onion rings on the bottom. In a large mixing bowl, add the chicken and then top with the remaining ingredients to coat. Add into slow cooker on top of onions. Cook on low for 6 hours or high for 4 hours.
Brooke Thomas 360 Your Life™ http://360yourlife.com/

Riley says “thumbs-up” to drumsticks!

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Vegan Power Seed Bars

By now, this audience is well aware that my family and I love grab-n-go snacks and treats. I thought it was time to come up with a new grab-n-go treat. These raw bars contain SO many nutritious ingredients and are so delicious.

This was the first time I had purchased and worked with a real vanilla bean, but it was so easy! I purchased it from a local spice shop and it was relatively inexpensive (3 for $5). The flavor from the bean was incredible!  If you aren’t able to find whole vanilla beans in your area you can use 3 teaspoon of pure vanilla extract (1 teaspoon is equal to one 2-inch piece of vanilla bean and 1 typical vanilla bean will equal 3 teaspoons extract).

Another first for me was using coconut nectar. It is a low glycemic sweetener and adds such a sweet flavor. Ok, onto the recipe!

Vegan Power Bars
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Ingredients
  1. 1/2 cup of coconut nectar
  2. 1/3 cup of raw tahini
  3. 1/4 cup coconut oil
  4. 1 vanilla bean, scraped
Put these below in mixing bowl
  1. 1 cup of pumpkin and sunflower seeds
  2. 1/2 cup of craisins, gogi berries or dried berry of choice
  3. 1/2 cup of shredded coconut
  4. 1/4 cup of black sesame seeds
  5. 1/4 cup of cacao nibs
  6. 1/4 cup of hemp seeds
  7. pinch of salt
Instructions
  1. Blend coconut nectar, tahini, coconut oil and vanilla bean in a blender and set aside.
  2. In a large mixing bowl, mix seeds (pumpkin, sunflower, sesame, hemp), coconut, berries, cacao, and salt.
  3. Add the wet mixture from the blender to the dry mixture and combine well. Put half of the mixture back into the blender and mix again.
  4. Press into a pan then store in freezer until firm. Cut into squares and store in fridge or freezer. The bars can last for about a month.
Notes
  1. Vegan
Brooke Thomas 360 Your Life™ http://360yourlife.com/

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3-Ingredient Dark Chocolate Fudge

Are you looking for a sweet treat that is Vegan, high in antioxidants, aids in weight loss, increases energy, boosts mood, AND is dairy and gluten-free? Well, you’ve come to the right place! This delicious recipe only contains 3 ingredients and contains NO refined sugar. You can pour it into a glass dish or mini cupcake wrappers and place in the freezer for a soft fudge, use it as a dip for fruit, or as a topping for other desserts. We even made chocolate covered strawberries with it!

 

3-Ingredient Dark Chocolate Fudge
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Ingredients
  1. ½ cup 100% pure maple syrup
  2. ¼ cup coconut oil
  3. 2/3 cup cacao powder
Instructions
  1. Mix all ingredients in a high speed blender until well combined. Pour into glass dish or mini cupcake wrapper and place in the freezer for 30 minutes. If you want to use it as a dip, simply pour into a bowl and enjoy! If making chocolate covered fruit, dip the fruit and place in the freezer for 30 minutes until chocolate hardens.
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Hot or Cold Breakfast Seed Cereal

Hot or Cold Breakfast Seed Cereal
This trio of seeds if full of plant based protein, fiber, and ALA Omegas.
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Ingredients
  1. 1 tbsp chia seeds
  2. 1 tbsp Buckwheat groats
  3. 1 tbsp Hemp seeds (I use Manitoba Harvest Hemp Hearts)
  4. 6 tbsp Almond or Coconut Milk
  5. Optional: Honey, stevia, or fruit to sweeten
Instructions
  1. To enjoy cold: Mix all ingredients together in a bowl.
  2. To enjoy hot: Heat milk on stovetop. Transfer milk to bowl while hot and add seeds. Mix well.
Notes
  1. Dairy Free, Gluten Free, Heart Healthy
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Carolyn’s Sweet Massaged Kale Salad

I’ve been collecting healthy recipes from my friends and family because I’m so proud of their quests to prepare healthier food for their families. This recipe comes from my sweet friend Carolyn. This is one of her favorite recipes and her kids even love it! This is a perfect recipe for the warmer weather to take to cookouts or parties!

Did you know that per calorie, kale has more calcium than milk? Calcium aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism. Try adding more kale into your diet to give your metabolism a healthy boost!

Carolyn’s Sweet Massaged Kale Salad
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Ingredients
  1. 1 large bunch of organic Kale, remove stalks and thinly slice
  2. 1 lemon, juiced
  3. ¼ cup EVOO, plus an extra drizzle
  4. 2 tsp raw organic honey, local honey is best
  5. Kosher salt
  6. Freshly ground black pepper
  7. 1 mango diced or 1 grapefruit segmented (any fruit will do here)
  8. 2-3 tablespoons pumpkin or sunflower seeds
Instructions
  1. In a large bowl add the sliced kale, pour half of the lemon juice over it, a drizzle of EVOO and a pinch of the kosher salt. Massage the mixture until the kale leaves start to soften and wilt. This will take 2-3 minutes. DO NOT stop short on the time as the longer you massage it the more tender and soft the leaves will get. Set aside while you assemble the dressing.
  2. In a small bowl, whisk together the remaining lemon juice, honey, and pepper. Stream in the ¼ cup EVOO while whisking until a dressing forms.
  3. Pour the dressing over the kale, add the fruit and pumpkin seeds and toss. Enjoy!
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Tuna Salad Collard Green Wrap

After my trip to Florida last week, I wanted to get back to eating more raw and fresh foods. I wanted to make wraps for lunch, but wanted a healthier version than using a flour tortilla. Since collard green leaves are extra large, I thought “why not?” It worked and they were amazing! Ironically, a couple days later, I visited Luna’s Living Kitchen in uptown Charlotte and they were serving collard wraps!

Tuna Salad Collard Green Wrap
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Ingredients
  1. 2 large collard leaves
  2. 1 can wild caught tuna (Make sure the can is BPA free, I use Natural Sea brand)
  3. 1 avocado
  4. Juice of ¼ lemon
  5. Hemp seeds
  6. Cherry tomatoes, cut in half
  7. Salt & Pepper to taste
Optional Additions
  1. Sprouts
  2. Cucumbers
Instructions
  1. Peel and pit avocado and add to a mixing bowl. Stir the avocado until creamy. Drain the tuna and add it to avocado. Add salt and pepper and mix well.
  2. Spoon the mixture onto the collard leaves. Sprinkle hemp seeds and tomatoes on top of the mixture. Roll the leaf into a wrap.
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Super Shamrock Shake

Ahh, those minty, festive, green shakes from McDonald’s that only come around once a year….some can’t think of St.Patrick’s Day without thinking of this shake. You know the one, the Shamrock Shake! I will admit that I’ve never tried this shake, but I have heard all the buzz.  I was curious to know how they made the shakes so minty and green.  I went straight to the McDonald’s website to find out what was in it and I found that it contained 4 main ingredients – vanilla ice cream, shamrock shake syrup, whipped cream, and a maraschino cherry. Read below for the whole ingredient list and take note that this Shamrock Shake brings NO good luck!

Vanilla Reduced Fat Ice Cream

Milk, sugar, cream, nonfat milk solids, corn syrup solids, mono- and diglycerides, guar gum, dextrose, sodium citrate, artificial vanilla flavor, sodium phosphate, carrageenan, disodium phosphate, cellulose gum, vitamin A palmitate.

Shamrock Shake Syrup

High fructose corn syrup, corn syrup, water, sugar, natural flavor (plant source), xanthan gum, citric acid, sodium benzoate (preservative), yellow 5, blue 1.

Whipped Cream

Cream, nonfat milk, water, corn syrup, sugar, high fructose corn syrup, mono-and diglycerides, carrageenan, polysorbate 80, beta carotene (color), natural (dairy and vegetable source) and artificial flavor, mixed tocopherols (vitamin E) to protect flavor. Whipping Propellant (nitrous oxide).

Maraschino Cherry

Cherries, water, corn syrup, high fructose corn syrup, sugar, malic acid, citric acid, natural (plant source) and artificial flavors, sodium benzoate and potassium sorbate (preservatives), red 40, sulfur dioxide as preservative (contains sulfites). 

I think what blows me away the most is the Maraschino Cherry. How do you have so many ingredients in a cherry?! Besides that, this shake contains high fructose corn syrup, artificial flavoring,  artificial dyes, and a number of unnatural preservatives. Below is a recipe for my version of the Shamrock Shake…I call it the Super Shamrock Shake because it is filled with ingredients that will fuel your body instead of break it down.

Super Shamrock Shake
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Ingredients
  1. 2 scoops Shaklee 180 Vanilla Protein (you can use any vanilla protein, but we always choose Shaklee)
  2. ¼ tsp peppermint extract
  3. 1 cup Almond or Coconut Milk
  4. 1 scoop of ice
  5. 1 handful of spinach
Instructions
  1. Place all ingredients in a blender and mix until well blended.
  2. Top with a cherry if desired!
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Chocolaty Chia Seed Pudding

When you hear the word “chia,” you may start to remember the commercials, “Ch-ch-chia!” Chia seeds are more than just seeds that make hair grow out of a weird planter shaped like a politicians face and head. They are actually a superfood! These tiny seeds pack a hefty punch of antioxidants, protein, fiber, and omega-3 fatty acids. They are great in smoothies, but also great sprinkled on top of a salad or in this case…..homemade pudding!

Chocolaty Chia Seed Pudding

Ingredients: 

2 tablespoons Chia seeds

1 cup canned coconut milk (Native Forest brand)

1 tablespoon cacao powder

3 teaspoons raw honey

Cinnamon to taste

Directions: 

Mix all ingredients into a large bowl until well combined. Place in refrigerator for 1 hour. The longer is sits, the thicker it will get. Makes 1-2 servings.

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