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

Need A Salty Fix?

Once in a while, I like to have something a little salty, but I don’t want to eat potato chips or anything too greasy.  I decided to make some Kale Chips, and wow!  They were out of this world good!  My husband, Brett and my two girls, Reagan and Riley loved them.  

Kale Chips
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Cook Time
4 min
Cook Time
4 min
Ingredients
  1. 1 large bunch of raw kale
  2. 1 - 2 tbsp. Extra Virgin olive oil
  3. Pink Himalayan salt
Instructions
  1. Preheat oven to 375 degrees.
  2. Break off the woody stems on each piece of kale, leaving only the kale leaves. Wash the leaves and pat dry.
  3. Place the kale leaves in a bowl, and coat them with Extra Virgin olive oil. Try not to drown the leaves in the oil, just a light coating is all you need. Place the leaves on a baking sheet covered with parchment paper.
  4. Bake for 4 minutes.
  5. Flip the leaves and bake 4 more minutes.
  6. Take the leaves out and sprinkle them with the pink Himalayan salt.
  7. Enjoy!
Brooke Thomas 360 Your Life™ http://360yourlife.com/
Kale Chips - Brett thumbs up

Kale Chips - Riley smiling

You’ve probably heard that kale is good for you, but let me give you some more reasons to try kale:

1.)  Lowers cholesterol and reduces the risk of heart disease, especially when kale is cooked instead of raw.

2.)  High in carotenoids and flavonoids that are key to preventing cancer.

3.)  Is a Nutritional Powerhouse!  1 cup of kale only has 33 calories, it has lots of calcium and antioxidants like Vitamin A, Vitamin C, and Vitamin K, and it is also high in copper, potassium, iron, manganese and phosphorus.

4.)  High in lutein and zeaxanthin that are great for eye health.

It could not be any easier to make these kale chips, and I hope you will keep this simple recipe on hand to make whenever you want a healthy snack or a fun side dish.

 

Kale Chips - raw kale on cutting board

 

Kale Chips - kale coated in EVOO

 

Kale Chips - baked and ready for salt

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/

Sweetheart Pancakes

Reagan eating Sweetheart Pancakes

Reagan eating Sweetheart Pancakes

I love living in North Carolina where we have beautiful weather all year long.  Since I’m a Florida native, I get so excited when NC gets snow, and this week, we got almost 10 inches!  With my husband and daughters snowed in with me, I am taking full advantage of building a snowman and sledding with them, plus I’m making special, healthy meals and treats for them.

Riley wrote down Gilda's pancake ingredients

Riley wrote down Gilda’s pancake ingredients

For breakfast, I decided to make a new pancake recipe based on a recipe from my dear friend Gilda who makes the most awesome pancakes ever!  My daughter Riley decided to write down Gilda’s ingredients so we wouldn’t forget :)  The only ingredient she forgot to write down was Vegan Chocolate Chips!

Here is how I made these incredible Gluten Free, Protein-Packed Chocolate Chip Pancakes that I served my family this morning.  

Brooke's Gluten-Free Pancake Ingredients

Brooke’s Gluten-Free Pancake Ingredients

Sweetheart Pancakes
I cut these pancakes into heart shapes to show some extra love!!! Spread the LOVE this month!
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Ingredients
  1. 1 cup of Gluten Free Pancake Mix (like Namaste brand or Pamela's brand)
  2. 1 cup Shaklee plant-based protein
  3. 2 eggs
  4. 1/3 cup Gluten-Free chocolate chips
  5. 2 tbsp. of coconut oil
  6. 1.5 Cup of Flax Milk or Coconut Milk
Instructions
  1. Mix all ingredients together until just combined.
  2. Heat a griddle or skillet to medium heat.
  3. Pour 1/4 cup of pancake mix into the pan and cook for 2-3 minutes per side.
  4. Optional: you can pour a little maple syrup over the pancakes if you wish.
  5. Enjoy!
Notes
  1. Gluten Free, Dairy Free
Brooke Thomas 360 Your Life™ http://360yourlife.com/

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/

Healthy Gluten Free/Nut Free Brownies

I love making healthy treats for my girls.  These Gluten Free Black Bean Brownies are so quick and easy to make you will love this recipe.  I love that every ingredient actually has a health benefit, so I’ve listed those for you below my recipe.  Here are three ways to enjoy this great “healthy treat” without the guilt:

1.)  On the weekends, it can be a breakfast muffin.

2.)  During the week, it can be an after school snack.

3.)  You can use it in place of cupcakes along with my Dairy and Gluten Free Frosting for birthday parties!

Also, you can also make this recipe into Brownie Pops or Brownie Cut Outs.  These are great ways to get the kids involved!

Brooke’s Gluten Free Brownies
Just 9 healthy ingredients! You can also make this recipe into Brownie Pops or Brownie Cut Outs. These are great ways to get the kids involved!
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Ingredients
  1. 1 can black beans, drained
  2. 1/2 c. cocoa
  3. 4 Tbsp. extra-virgin coconut oil
  4. 1/2 c. xylitol
  5. 2 level tsp. stevia powder
  6. 1 tsp. organic vanilla extract
  7. 3 large free range eggs
  8. 1/2 c. Shaklee’s Instant Protein Mix
  9. 1/4 tsp. sea salt
  10. 1/4 c. water
Instructions
  1. Just add the ingredients and blend. I like using my Blendtec blender.
  2. Add chocolate chips if desired for a more chewy chocolate flavor.
  3. Be sure to mix the chips in by hand after blending the other ingredients.
Brooke Thomas 360 Your Life™ http://360yourlife.com/

 

Health Benefits of Ingredients:

Black Beans are a satisfying protein and do not contain any of the saturated fats found in other protein sources, like red meat.  They also have more antioxidants than blueberries!

Cocoa is high in magnesium which is important for heart health.

Extra-virgin Coconut Oil lowers cholesterol as well as abdominal fat, and it helps to restore normal thyroid.  Plus, it is good for our skin and hair.

Xylitol, a natural sugar alcohol, is safe for diabetics to use, and it helps to prevent cavities unlike white sugar.

Stevia Powder, derived from the Stevia plant, helps with high blood pressure, diabetes, chronic fatigue, indigestion, weight loss, tooth decay, osteoporosis and many other conditions.

Organic Vanilla Extract alleviates anxiety and reduces free radicals.

Free Range Eggs are not only incredible sources of high quality protein and fat, but they are also very high in nutrients.

Shaklee Instant Protein Mix contains Leucine, an amino acid found in lean meats, legumes and egg whites, that helps to build lean muscle and contributes to healthy, long-term weight loss.  Shaklee Instant Protein Mix also includes 9 important amino acids.


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/

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

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/

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

 

Moroccan Vegetable Quinoa

This was the first time trying a Moroccan dish and I will definitely be making more Moroccan spiced dishes! I added shredded chicken breast for my husband, but I had the veggie version like below. Let us know if you try it and if you add any additions.

 

Moroccan Vegetable Quinoa
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 2 carrots, peeled and halved length wise and diced into 1-inch sections
  2. 2 medium yellow or zucchini squash, half-moon sliced
  3. 1 red onion, cut into cubes
  4. ¼ cup organic chicken broth
  5. ¼ cup honey
  6. 2 tablespoons extra virgin olive oil + more for tossing vegetables
  7. Juice of ½ lemon
  8. 1 teaspoon ground cumin
  9. 1 teaspoon ground coriander
  10. ¼ teaspoon red pepper flakes
  11. 3 cups cooked quinoa
  12. Salt & Pepper to taste
Instructions
  1. Preheat oven to 450.
  2. Toss carrots, zucchini, and onion in a bowl with EVOO, salt, and black pepper then transfer vegetables to a baking sheet. Bake for 20 minutes until tender.
  3. Combine broth, honey, EVOO, lemon juice, cumin, coriander, and red pepper flakes in a saucepan and bring to a boil. Remove from heat.
  4. In a large bowl, add quinoa and vegetables and mix until well combined. Pour the sauce mixture onto the quinoa and mix until all is well covered.
Brooke Thomas 360 Your Life™ http://360yourlife.com/
 

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/

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/

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/

Tomato Basil Summer Salad

This summer we decided to try our hand at growing our own herbs. Our most fruitful is basil. It also happens to be one of my favorite herbs out there. The health benefits of basil may be surprising to you. It can help sharpen memory, combat the flu and colds, eliminate infections, has antibacterial properties, helps remove phlegm from your bronchial tubes, relieve mucus in asthma, and treat the bites of insects and leeches. My favorite benefit is that it has a calming effect and is known as an anti-stress agent…something I need regularly! This summer salad is a great side dish or appetizer to any meal.

Tomato Basil Summer Salad
Serves 4
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 cups fresh basil, chopped
  2. 4 Roma tomatoes, diced
  3. 4 tablespoons goat cheese
  4. Juice of ¼ lemon
  5. ½ tablespoon balsamic vinegar
  6. 2 teaspoons EVOO
  7. Salt & Pepper to taste
Instructions
  1. Mix the lemon, vinegar, EVOO, salt & pepper in a bowl. In a separate bowl, add the basil, tomatoes, and goat cheese. Pour the dressing on top and toss to coat.
Notes
  1. Gluten Free, Nut Free, Vegetarian, Heart Healthy
Brooke Thomas 360 Your Life™ http://360yourlife.com/
 

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/
 

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!

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/

Veggie Frittata

Veggie Frittata
We had a full house all weekend! Six extra kids and four extra adults! As they were leaving this morning, I decided to whip up a healthy egg frittata with my helper, Riley. Riley loves to crack eggs, so this was right up her alley. It was so easy to throw this together for our guests as they were packing up.
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 2 dozen eggs
  2. 1/2 can of coconut milk
  3. Fresh Veggies (We used baby spinach and bell peppers)
  4. 1/2 cup Goat Cheese, crumbled
  5. 1 tomato, sliced
  6. 1 tablespoon coconut milk
Instructions
  1. Preheat oven to 325.
  2. In a skillet, heat coconut oil and add veggies. Cook until sauteed and tender.
  3. In a large mixing bowl, whisk the eggs and add the coconut milk.
  4. Add the sauteed veggies and mix well.
  5. Use coconut oil to grease a baking dish and pour the egg mixture into the dish.
  6. Add goat cheese and fresh tomatoes and return to the oven for 5 minutes.
Brooke Thomas 360 Your Life™ http://360yourlife.com/

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/

Cauliflower Pizza Crust

Finally, a way to make pizza a little healthier! This crust is not only gluten-free, but it’s nutritious too! This recipe makes a small pizza, so you may want to double it to make a large pizza. You can also make tortilla wraps by using the “batter” to make smaller sizes. My youngest daughter loved helping me make this, so make sure to get your kids involved and let them add their favorite toppings!

Cauliflower Pizza Crust
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Ingredients
  1. 1/2 large head of Cauliflower
  2. 1 egg
  3. 1 cup organic mozzarella cheese
  4. 1/4 tablespoon garlic powder
  5. 1/4 tablespoon dried basil
  6. 1/4 tablespoon dried oregeno
  7. 1/4 tablespoon black pepper
  8. 1/2 teaspoon sea salt
Instructions
  1. Preheat oven to 450.
  2. Remove the stem and cut cauliflower into small pieces. Place the cauliflower into a food processor and pulse until it is fully grated.
  3. In a bowl, combine cauliflower, egg, cheese, and seasonings. Mix together until fully combined.
  4. Lightly grease a cookie sheet with coconut oil and spread cauliflower mixture in a circle.
  5. Bake in oven for 15-20 minutes or until golden brown without burning.
To make pizza
  1. Let crust cool for 10 minutes. Add toppings and bake for 10-15 minutes until cheese is fully melted. For our pizza, we used organic pizza sauce, 2 handfuls baby spinach, then topped it with 2 cups mozzarella and sprinkled it with goat cheese!
Brooke Thomas 360 Your Life™ http://360yourlife.com/

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/

Mrs.Dana’s Paleo Pancakes

Mrs.Dana's Paleo Pancakes
Here’s another winning recipe from my girls’ favorite teacher. Serve these up for breakfast and start your day right! These are great for a weekend brunch too!
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Ingredients
  1. 3 eggs
  2. 2 bananas (mashed)
  3. 1/3 maple almond butter or (1/3 c. almond butter plus 1 Tbls. maple syrup)
  4. 1 cup almond meal/flour
  5. 1 tbsp vanilla
  6. 1/4 tsp baking soda
  7. 1 tsp cinnamon
  8. optional: blueberries, mini choc chips, diced apple
Instructions
  1. Stir together the first 7 ingredients. Add optional items to the mix if you want pancakes all one flavor, or sprinkle toppings on after you pour mix on the skillet. This allows you to make several different kinds.
  2. Melt grass-fed butter or coconut oil onto a skillet.
  3. Pour batter 1/4 cup for each pancake. Cook thoroughly and flip.The insides of these pancakes take a little bit longer to cook than regular pancakes so keep an eye on them as you get familiar with the batter.
  4. Top with Raw 100% Pure Maple Syrup, honey, or fruit if desired!
Notes
  1. Gluten Free, Dairy Free, Nut Free, Heart Healthy
Brooke Thomas 360 Your Life™ http://360yourlife.com/

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/

Mrs. Dana’s Paleo Bread

Mrs. Dana's Paleo Bread
With Paleo being such a hot lifestyle these days, I wanted to provide all of you with a recipe that has been a wonderful replacement of normal bread in our home. This recipe comes from one of my girls’ favorite teachers, Ms.Dana. Her family loves to slather their Paleo Bread with maple almond butter and top it with sliced apples for our version of a PB&J. You can also slice it in half and toast it too. Ms. Dana is committed to teaching her students about eating healthy. I will be featuring more recipes from her in the near future. Stay tuned!
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Ingredients
  1. 2 cups of almond meal/flour
  2. 2 free range eggs
  3. 3 tablespoons grass-fed butter
  4. 1 tablespoon organic raw honey or maple syrup
  5. 1/4 tsp baking soda
Instructions
  1. Preheat oven on 350
  2. Prepare pan by greasing it with butter. We use an 8x8 glass baking dish, but you can use any size that suits your needs.
  3. Add all the ingredients to a bowl and mix thoroughly.
  4. Pour into a prepared and bake for 20 minutes. If using a different size pan be sure to adjust baking time accordingly.
  5. Let cool, slice and enjoy.
Notes
  1. Gluten Free
Brooke Thomas 360 Your Life™ http://360yourlife.com/