Memorial Day Makeovers

We all know that Memorial Day is the official kick-off to summer and it calls for a celebration of grilling out! Burgers, hot dogs, and mayonnaise filled salads are typical for a Memorial Day cook-out. This year, try making over your fare with some of these easy swaps. We’ve even got some simple recipes at the bottom of the blog to help you create the most nutritious cook-out!

Burger  –>  Grass-fed and finished beef or Veggie Burger on a Lettuce Wrap

Burgers made with commercial beef can have added hormones and antibiotics, but when made with grass-fed and finished beef the burger can have good fat and protein. The bun is often the heaviest part of the burger, so ditch the bun and wrap your burger in lettuce. Top with all the veggies you want! You won’t even miss it!

Hot Dog –> Nitrate and Nitrite Free Wieners on a Sprouted Grain Bun

Regular hot dogs, even turkey dogs, are typically filled with many added ingredients, including nitrates and nitrites. Nitrates and nitrites have been linked to several cancers, COPD, increased heart disease risk, DNA mutations, and brain tumors in children.

Potato Salad –> Quinoa Salad

Potato salad is often laden with mayonnaise and filled with starchy potatoes all the while lacking any energizing nutrients. Our quinoa salad will provide you with protein to satisfy you throughout the day and some needed veggies!

Store Bought Brownies –> Black Bean Brownies (click for recipe)

Our black bean brownies are filled with antioxidants through the black beans and free of artificial ingredients often found in store-bought brownies. Don’t tell anyone about the black beans and see if anyone notices! J

Homemade Veggie Burger
Yields 4
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Ingredients
  1. 1 (16 oz) can black beans, drained and rinsed (choose a BPA free can)
  2. ½ bell pepper, cut into strips
  3. ½ onion, cut into quarters
  4. 3 cloves garlic, peeled
  5. 1 free range egg
  6. 1 tablespoon chili powder
  7. 1 tablespoon cumin
  8. 1 teaspoon hot sauce
  9. ½ cup gluten-free oats or whole-grain breadcrumbs
Instructions
  1. In a large mixing bowl, mash black beans with a fork until thick and pasty.
  2. In a high speed blender or food processor, finely chop bell pepper, onion, and garlic. Add this mixture to the black beans and mix well.
  3. In a small bowl, stir together egg, chili powder, cumin, and hot sauce. Stir the egg mixture into the mashed beans. Mix in oats until the mixture is sticky and holds together. Divide mixture and pat into patties.
  4. Place on grill or bake in the oven! Top with your favorite topping (I love hummus, tomato, and avocado on mine) and wrap in a lettuce wrap. Enjoy!
Brooke Thomas 360 Your Life™ http://360yourlife.com/
Quinoa Salad
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Ingredients
  1. 1 cup quinoa
  2. 2 cups water
  3. 1/4 cup extra-virgin olive oil
  4. 2 limes, juiced
  5. 2 teaspoons ground cumin
  6. 1 teaspoon sea salt
  7. ¼ teaspoon cayenne pepper
  8. 1 1/2 cups cherry tomatoes, halfed
  9. 2 cucumbers, diced
  10. 5 green onions, finely chopped
  11. 1/4 cup chopped fresh cilantro
Instructions
  1. In a saucepan, bring quinoa and water to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed (about 10 to 15 minutes). Set aside to cool.
  2. In a bowl, whisk olive oil, lime juice, cumin, salt, and cayenne.
  3. In a large bowl, combine quinoa, tomatoes, cucumbers, and green onions together in a bowl. Pour dressing over quinoa mixture and toss to coat. Stir in cilantro. Add salt and pepper to suit your taste. Chill in the refrigerator until ready to serve.
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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Reagan and Riley’s Gluten-Free Pecan Pie

My girls had SO much fun making this pie. Their favorite things to do are cracking eggs and using the mixer. They are both almost better than me at whipping up delicious treats in the kitchen! I hope they continue to enjoy baking as they get older. I hope that you’ll find this pecan pie to be a great addition to your holiday dessert table this year!

Reagan & Riley’s Gluten-Free Pecan Pie
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Ingredients
  1. ½ cup organic dark brown sugar
  2. ½ cup organic brown rice syrup
  3. 2 tbsp raw, unsalted butter, melted
  4. 2 large, free-range eggs
  5. 1 tsp vanilla extract
  6. ¼ tsp sea salt
  7. 1 ½ cups raw pecans
  8. Unbaked gluten-free pie crust
Instructions
  1. Preheat oven to 350F.
  2. Line a pie dish with the pie crust or use the already formed crust without a pan.
  3. Mix all of the ingredients in a bowl until well combined.
  4. Pour batter into the crust and bake for 45 minutes. Cool before serving.
Notes
  1. Gluten Free
Brooke Thomas 360 Your Life™ http://360yourlife.com/

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360YourHolidayBreakfast

Healthy Breakfast Recipes for Your Holiday Guests

See Brooke Thomas on NBC Charlotte Today making Healthy Donuts!

 

During the Christmas holiday, my out-of-town family tends to settle in at my house. I couldn’t be happier about having them all there, but I struggle at finding an easy, healthy breakfast to feed all of them. After stumbling across a donut pan at Hobby Lobby, I knew where I was going to start…donuts! Kids love donuts, so I wanted to make a healthier version. “Healthy donuts”, sounds like an oxymoron, right? This year, I took it upon myself to revamp these breakfast staples that are usually not considered a healthy option, along with a couple others. If you know me, you know that I’m no Betty Crocker, so these are definitely simple and doable for all!

Charming Chocolate Gluten-Free Donuts with Coconut Dairy-Free, Gluten-Free Whip Cream Frosting
For the donut recipes, I used a Wilton’s donut pan. You can find them at Hobby Lobby or Target, or use the link to Amazon.
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Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 1 cup coconut flour
  2. 3 tablespoon Shaklee protein
  3. ¼ cup cacao powder
  4. 1 teaspoon sea salt
  5. ½ teaspoon ground cinnamon
  6. ½ cup organic dark chocolate chips
  7. 2 tablespoons unsalted butter, softened
  8. ½ cup xylitol
  9. 1 large free-range egg
  10. ½ cup buttermilk alternative
  11. 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 375.
  2. Combine the dry ingredients, except the xylitol, in a bowl and set aside.
  3. Using a hand mixer, cream the butter and xylitol.
  4. Add the egg, buttermilk alternative, and vanilla to the mixture and combine well.
  5. Add the dry ingredient mixture to the wet ingredient mixture and mix well.
  6. Grease with coconut oil or spray your donut pan, then add the mixture using a spoon to each donut form.
  7. Bake for 10 minutes or until tops have risen.
  8. Take the donuts out of the pan and let cool before adding the frosting.
Notes
  1. Gluten Free, Dairy Free
Brooke Thomas 360 Your Life™ http://360yourlife.com/
Caramel Apple Donuts
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Donut Ingredients
  1. 3 pitted dates, finely chopped*
  2. ¼ cup coconut flour
  3. 2 tablespoons Shaklee protein
  4. 3 apples, peeled, cored, and finely chopped*
  5. 5 free-range eggs
  6. 1 teaspoon baking powder
  7. 1/8 teaspoon sea salt
  8. ½ teaspoon vanilla
  9. ½ teaspoon cinnamon
  10. ½ teaspoon ground allspice
  11. ¼ cup creamy almond butter
Glaze Ingredients
  1. 1 (13.5) ounce can of coconut milk
  2. ¼ teaspoon baking soda
  3. 4 tablespoons raw, unsalted butter
  4. 1/8 teaspoon sea salt
  5. 1 teaspoon vanilla
  6. 2 tablespoons raw honey
  7. ¼ teaspoon ground cinnamon
  8. ¼ cup xylitol
  9. *I used a hand chopped to chop the dates and the apples. It is a lifesaver!
Donut Directions
  1. Preheat oven to 425.
  2. In a large mixing bowl, add donut ingredients and mix until well blended. The batter will be chunky due to the apples. Fill your greased donut pan and cook for 7 minutes or until donuts have risen. (You may have batter leftover, but you can always make another pan).
  3. Take the donuts out of the pan and let cool before adding glaze.
Glaze Directions
  1. Add all ingredients in a medium saucepan and bring to a boil for 4 minutes. Reduce heat to low and let cook, stirring often, until sauce has darkened and thickened (about 30 minutes).
  2. Dip the donuts, face-up, into the glaze.
  3. Place on a pan, plate, or cooling rack and refrigerate.
  4. These are delicious cold or warmed up!
Brooke Thomas 360 Your Life™ http://360yourlife.com/
Brooke's Banana Bread
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Ingredients
  1. Extra Virgin Olive Oil (EVOO)
  2. 4 ripe bananas, peeled
  3. 2 large, free-range eggs
  4. ½ cup coconut milk
  5. ½ cup gluten-free oats
  6. 1 teaspoon vanilla extract
  7. ½ cup organic brown sugar
  8. 6 tablespoons raw, unsalted butter, melted
  9. 1 cup Shaklee Instant Protein
  10. 1 tsp flaxseed meal
  11. 1 teaspoon baking powder
  12. ½ teaspoon baking soda
  13. ¼ teaspoon sea salt
  14. ½ cup pecans
  15. Cinnamon
Instructions
  1. Preheat oven to 350. Use EVOO to coat a 7x11 baking dish.
  2. Place 2 bananas, the eggs, coconut milk, oats, vanilla, organic brown sugar, and butter in a blender (I recommend Blendtec) and mix until well pureed.
  3. In a separate mixing bowl, mix the flour, baking powder, baking soda, and salt. Then, slowly pour the dry ingredients into the wet ingredients and mix until well combined. Add in the pecans and mix.
  4. Pour the batter into a baking dish. Slice the remaining 2 bananas, however you want to slice them, to put on top of the batter. Sprinkle cinnamon on top of the banana slices and batter, then bake for 40-45 minutes.
  5. Enjoy!
Brooke Thomas 360 Your Life™ http://360yourlife.com/

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Healthy Stuffing

Nothing makes a holiday meal a true “holiday meal” like stuffing does. Flavored with spices and vegetables, this stuffing is clean and free of any fillers or additives and is delicious alongside of your holiday turkey.

Healthy Stuffing
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Ingredients
  1. 1 loaf gluten-free, whole-grain, or sprouted bread
  2. 6 tbsp coconut oil
  3. 1 large, yellow onion, diced
  4. 2 stalks celery, chopped thin
  5. 3 tbsp fresh parsley, chopped
  6. 3 tbsp fresh thyme, chopped
  7. 3 tbsp fresh sage, chopped
  8. 2 cups organic chicken stock
  9. 1 lb grass-fed ground beef
  10. 2 cups cranberries
  11. 2 cups pecans or walnuts (we used both combined)
  12. Salt & Pepper
  13. Let the bread sit out, uncovered, overnight to stale.
Instructions
  1. Preheat oven to 350F.
  2. Make sure all herbs and veggies are chopped according to ingredient list.
  3. Cut bread into cubes and place on a baking sheet and bake for 5 minutes. Once baked, place the bread cubes in a large bowl.
  4. In a large skillet or pan, melt the coconut oil and add the onions, celery, parsley, and salt and pepper to taste. Sauté over medium heat for 10 minutes, until the veggies are tender.
  5. Transfer the veggies to the bowl with the bread cubes. In your large skillet or pan, cook the ground beef until browned, breaking up into small pieces. Add the beef to the bread mixture when cooked through.
  6. Add the chicken stock and cranberries and mix well. Pour into a 12-inch baking dish and bake for 30 minutes until browned and hot in the middle.
Notes
  1. Gluten Free
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Homemade Fresh Cranberry Sauce

This delicious dish is a fresh alternative to those canned, jellied versions of cranberry sauce that normally are loaded with sugar. This cranberry sauce is made with REAL cranberries! Cranberries are full of antioxidants, which protect cells from damage from free radicals…so eat up! This dish is great as a side dish or on top of your turkey.

Also try: 360 Cranberry Pear Salsa

Fresh Homemade Cranberry Sauce
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Ingredients
  1. Zest of large orange
  2. ¼ tsp cinnamon
  3. 3 ¼ cup fresh cranberries
  4. ½ cup of raw honey
Instructions
  1. In a large saucepan, combine all ingredients and heat over low heat until well combined.
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Santa’s Snickerdoodle Cookies (Gluten-Free)

Santa’s Snickerdoodle Cookies - Gluten and Dairy Free
Santa will be sure to gobble up these cookies! They’re wonderful for Santa’s that are gluten-free or following a Paleo or Vegan lifestyle! In case he is lactose intolerant leave him some Almond or Coconut Milk to wash down those cookies!
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Ingredients
  1. 2 cups Bob’s Red Mill Almond Flour
  2. ¼ teaspoon sea salt
  3. ¼ teaspoon baking soda
  4. 5 tablespoons coconut oil, softened
  5. ¼ cup raw honey
  6. 1 teaspoon vanilla extract
  7. Ground cinnamon for coating
  8. Gather your ingredients.
Instructions
  1. Preheat oven to 350F.
  2. In a mixing bowl, combine all of the dry ingredients and mix well. In a separate bowl, mix the wet ingredients and mix well. Add the wet ingredients to the dry mixture and mix well.
  3. Sprinkle your cinnamon on a small plate.
  4. Using a cookie scoop, scoop out balls of dough and gently roll in the cinnamon mixture. For less cinnamon, sprinkle the cinnamon on the balls instead of rolling in the cinnamon. Place the balls on a baking sheet lightly greased or lined with parchment paper, then lightly press with a fork.Bake for 6-7 minutes. Let cool for about 10 minutes. Hide them before the hubby and kids eat them all!
Notes
  1. Gluten Free, Dairy Free
Brooke Thomas 360 Your Life™ http://360yourlife.com/

 

 

Wet Bowl & Dry Bowl Mixtures

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Gluten-Free Chocolate Cake Mix

Gluten-Free Chocolate Cake Mix with Dairy Free Whipped Cream

This is a great cake to  use during the holidays, for a birthday, or whatever occasion that you need a little chocolate goodness in your life! We have several decorating options, including our delicious Dairy-Free Whipped Cream

Gluten Free Chocolate Cake Mix
See Dairy Free Frosting Recipe Below.
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Ingredients
  1. 1 cup almond flour
  2. 1 cup Shaklee Instant Protein
  3. ¼ cup raw cacao powder (it’s a superfood!)
  4. ½ teaspoon sea salt
  5. ½ teaspoon baking soda
  6. ½ cup dark organic chocolate chips
  7. 1 cup raw honey
  8. 2 free-range eggs
  9. 1 tablespoon vanilla
  10. 2 tablespoons coconut oil
Instructions
  1. Preheat oven to 350F.
  2. Spray or grease your cake pan. We used a cake pop, gingerbread, and snowflake silicon pan.
  3. Combine the dry ingredients (almond flour, cacao powder, sea salt, baking soda, and chocolate chips) in a bowl. In a separate bowl, combine the wet ingredients (honey, eggs, and vanilla). Add the wet ingredients to the dry mixture and mix until well combined. Pour the batter into your cake pan.
  4. Bake for 20 minutes depending on size. (We had to keep a watch on our since we were using several different shapes). At the 15 minute mark, use a knife and insert into the middle to see if the knife comes out clean. If so, the cakes are done.
  5. Let cool before icing or decorating. We used honey to drizzle and then sprinkled shredded coconut. We also used our Dairy Free Whipped Cream and All-Natural Peppermint Chips. We also made cake pops using cake pop sticks.
Notes
  1. Gluten Free
Brooke Thomas 360 Your Life™ http://360yourlife.com/
 

 

 

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Not Your Momma’s Sugar Cookies

Not Your Momma's Sugar Cookies - Gluten-Free
These sugar cookies are great for anytime of year, but especially during the holidays when kids want to cut out cute, festive shapes! These cookies are sweetened with honey and almond extract, so that you will never miss the sugar! Riley loved decorating these with frosting, chocolate chips, and dried cranberries!
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Cook Time
8 min
Cook Time
8 min
Ingredients
  1. 2 cups Bob’s Red Mill Almond Flour/Meal
  2. 4 tablespoons raw butter, softened (or coconut oil)
  3. ¼ cup raw honey
  4. ½ teaspoon almond extract
  5. ¼ teaspoon sea salt
  6. Optional Frosting Recipe: Dairy Free Coconut Whipped Frosting or Almond Icing
Instructions
  1. Preheat oven to 350F.
  2. In a medium bowl, mix all ingredients together until a batter of thick, creamy consistency is formed.
  3. On a baking sheet lined with parchment paper or flat surface of choice (we used a cutting board and then transferred to a baking sheet), pat out (or roll) dough and cut into desired shapes. You can also use a cookie scooper to scoop balls of cookies, then lightly flattened with a fork.
  4. Bake for 8 minutes or until the edges turn golden brown.
  5. Cool before frosting or icing the cookies.
Notes
  1. Gluten-Free
Brooke Thomas 360 Your Life™ http://360yourlife.com/
 

 

 

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Dairy, Gluten, and GUILT Free Frosting and Icing

Dairy Free Whipped Cream Frosting
Both of these recipes are wonderful on cookies, cakes, or brownies. It is a wonderful alternative to Cool Whip or fatty icing. Get the kids involved, they will love helping you color the icing and then icing their cookies!
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Ingredients
  1. 1 (13.5 ounce) can coconut milk
  2. 1 tablespoon raw honey
  3. 1 teaspoon vanilla extract
Almond Icing
  1. 2 tablespoons coconut oil, softened at room temperature
  2. 2 tablespoons raw honey
  3. ½ teaspoon almond extract
  4. 1/8 teaspoon sea salt
  5. Cream together the coconut oil, honey, extract, and sea salt. If the mixture seems runny, place it in the fridge for a few minutes to help it set.
To naturally color any of the frosting/icing
  1. For Red Icing: Place the frosting/icing in a mini food processor with fresh strawberries. Mix well.
  2. For Green Icing: Place the frosting/icing in a mini food processor with fresh baby spinach. Mix well. (Don’t be scared, the spinach will not add any flavor to the icing…just don’t let the kids see you do it!)
Instructions
  1. Scoop out the thickened coconut cream and leave the water in the bottom of the can.
  2. In a mixing bowl, whip all ingredients together using a hand mixer. This will form whipped cream.
  3. Let the mixture sit in the fridge overnight and this will form a frosting like consistency.
Notes
  1. Dairy Free
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Almond Butter Fudge

The Ingredients:

Particularly in the south, giving fudge as a gift during the holidays is quite popular. There are all types of fudge, but today we are focusing on revamping the ever-so-popular “peanut butter fudge.” We’ve created an Almond Butter Fudge recipe that will make you forget about the traditional sugar-laden peanut butter fudge that leaves you feeling sluggish after you eat a few pieces.

Almond Butter Fudge
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Ingredients
  1. 2 cups creamy almond butter
  2. 1/2 cup coconut oil, softened
  3. 3 Tablespoons raw honey
  4. 1 teaspoon sea salt
  5. Optional Add-ins: sliced almonds or organic dark chocolate chips (melted)
Instructions
  1. Mix all the ingredients together in a bowl, until smooth and creamy.
  2. Transfer the mixture to a square baking dish*, or container, lined with plastic wrap or wax paper**, then smooth with a spatula. Place the container in the freezer for 1-2 hours.
  3. Remove the fudge by lifting the plastic wrap or wax paper out of the pan, then cut into squares.
Notes
  1. *The smaller your baking dish, the thicker your fudge will be.
  2. **This is important! If you do not line your container, you will have fudge stuck to the bottom of your pan and it will break into pieces when you try to remove it. We learned from experience!
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Ideas for Healthy Thanksgiving Leftovers

After Thanksgiving, we always end up with heaps of food, even after we make plates for each relative to take home with them. As much as we love turkey around our home, there are only so many turkey sandwiches we can stomach before it gets old! This year, I’ve come up with four different ways to use our leftovers…even the side dishes! Trust me, your kids will appreciate these recipes more than the leftover turkey sandwich that you had planned to include in their lunchbox for the week after Thanksgiving.

All of these recipes were featured on NBC’s Charlotte Today show.

Next Day Turkey Soup

This soup is meant to be an “everything-but-the-kitchen-sink” type soup.  Use what you have, but make it fit your taste buds.Ingredients:Use whatever section of the turkey you have left: wing, leg, breast bone-in and make soup.Freshly sliced ginger, to tasteWhole-wheat pastaLeftover Veggies

1-2 tbsp sea salt

Seasoning of Choice (I use Wildtree Garlic and Herb Blend)

Place turkey (if it has a bone, leave it in until the end) into a pot (slow cooker) of water and cook on low for 1-2 hours.

Add sliced ginger and seasonings to taste. Let cook until the meat falls off the bone (then remove the bones and skin). Leave the bone and skin in the pot as long as possible because it provides the soup with a flavorful broth. Add the chopped veggies and pasta and let cook for 20 minutes.

You can freeze extra servings for future meals.

 

Sweet Potato Mash Spread

Use on Turkey wraps or whole-grain sandwiches as a spread instead of mayo. It adds a sweet flavor!

You can use your leftover turkey to make a healthy wrap using this spread and any other “fillers” you have in your refrigerator.

 

You can also take your leftover sweet potato mash and separate it into small portions about 1-2oz each.  Put it in little baggies and freeze them.  Take only one bag down and use it as a sandwich spread.

Pumpkin Hummus
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Ingredients
  1. 2 cups organic chickpeas, rinsed and drained
  2. 1 cup organic pumpkin puree
  3. 1/4 cup raw almond butter, or nut butter of choice
  4. 2 tbsp Wildtree Grapeseed Oil
  5. 3 tbsp honey
  6. 1 tsp pure vanilla extract
  7. 1 1/2 tsp cinnamon
  8. 1/2 tsp sea salt
  9. 1/4 tsp ground ginger
  10. 1/8 tsp nutmeg
  11. 1/8 tsp cloves
Instructions
  1. Combine all ingredients in a high speed blender or food processor.
  2. Serve with whole-grain pita chips or apple slices.
Brooke Thomas 360 Your Life™ http://360yourlife.com/
Apple Butter
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Ingredients
  1. 2 apples, peeled or unpeeled
  2. 1/2 tsp cinnamon
  3. 1 tbsp honey
  4. 1 tbsp organic apple cider
Instructions
  1. Place all the ingredients in a sauce pan over low heat.
  2. Cover and cook for 15 minutes, covered or until apples are soft and tender. Smash apples with a potato masher or back of a spoon.
  3. Cool and serve on Ezekiel Toast.
Brooke Thomas 360 Your Life™ http://360yourlife.com/
These recipes are meant to be easily thrown together with whatever ingredients you have in your home after Thanksgiving. I love using Wildtree spices and oils in my recipes because they have officially become “organic” and are delicious. Their Garlic and Herb Blend is great in the Turkey Soup, as well as on chicken or roasted vegetables. I also use the Grapeseed Oil in many of my recipes because the benefits of grapeseed oil are incredible. It is an anti-inflammatory, helps fight signs of aging, and is great for our dry, itchy skin during the colder months. You can order Wildtree products from my great friend Jenny Paquette using her website at http://www.mywildtree.com/eatwild/. 

Have a Happy Thanksgiving and a blessed holiday weekend!

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Sweet Potato Mash

Sweet Potato Mash
Serves 4
We love sweet potatoes in my house! They are a great alternative to regular, starchy, white potatoes. Sweet potatoes are packed with beta-carotene that is a potent antioxidant and also packed with fiber to help with digestion. Around the holidays, sweet potatoes are typically used in casseroles or topped with butter and sugar. This Sweet Potato Mash uses the good fats of coconut milk and the sweetness of cinnamon and ginger to make a healthy version of a holiday favorite.
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Ingredients
  1. 1 1/2 pounds medium sweet potatoes
  2. 3/4 cup coconut milk
  3. 1 tbsp minced fresh ginger
  4. 1 tbsp cinnamon
  5. 1/2 tsp sea salt
Instructions
  1. Peel and chop sweet potatoes then boil until tender. Drain water from potatoes. Using an electric mixer, beat potatoes until fluffy or use a potato masher to mash.
  2. Add 1 tablespoon honey, beat again
  3. Add 1 teaspoon salt, beat againTransfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher. Add coconut milk, ginger, cinnamon and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm.
Notes
  1. Heart Healthy, Cancer Fighting Foods
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Thanksgiving Appetizers

We’ve all been there…our in-laws and all of our families are visiting for Thanksgiving. Dinner isn’t served until 5, but everyone is scrounging around the kitchen. It happens every year, so I’ve decided this year, we will definitely be serving appetizers. Since kids are the ones that are always reaching for snacks before dinner, I wanted to make sure I provided a couple that would satisfy those little bellies. Below you’ll find two healthy and great appetizers to start your Thanksgiving off.

This Cranberry Pear Salsa combines tart cranberries, the sweetness of honey, and salsa ingredients to make a unique, but delicious treat for adults and kids. Use blue tortilla chips to dip or even use it for your Thanksgiving leftovers and make a turkey sandwich using the salsa as a spread.

Cranberry Pear Salsa
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Ingredients
  1. 1 1/2 cups fresh cranberries
  2. 1 pear, peeled, cored, and chopped
  3. 1 large apple, peeled, cored, and chopped
  4. 1/4 red onion, chopped
  5. 1/2 jalapeno, chopped
  6. 1/3 cup fresh cilantro
  7. 4 tablespoons honey
  8. 2 tsp stevia or xylitol
  9. 1/2 teaspoon sea salt
  10. juice of two limes
  11. juice of one orange
Instructions
  1. Combine all ingredients in a food processor and blend until smooth.
  2. Use your taste buds to determine what spices or ingredients you want to add, if any!
Brooke Thomas 360 Your Life™ http://360yourlife.com/
 

Fruity Cone-ucopias
These Fruity Cone-ucopias are wonderful for kids! They’re a great idea for kids’ class parties too!
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Ingredients
  1. Organic Sugar Cones (I like “Let’s Do Organic” brand)
  2. Blackberries, blueberries, strawberries
  3. Grapes
  4. Peach Slices
  5. Cantaloupe Chunks
Instructions
  1. Place fruit in cones and serve on a platter.
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Dr. Matt’s Healthy Egg Nog

Dr. Matthew www.askdrmatthew.com has an incredible egg nog recipe you should try this holiday season! I can tell you, this is delicious! You won’t even realize it’s healthy, but your body will thank you!

Dr. Matt's Healthy Egg Nog
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Ingredients
  1. 2 cups canned coconut milk
  2. 2 organic eggs (local are best)
  3. 1/4 tsp nutmeg (freshly grated)
  4. stevia to taste (1-2 droppers)
  5. 1 tsp. pure vanilla
Instructions
  1. Place all ingredients in a blender, blend until smooth.
  2. Garnish with cinnamon & Enjoy!
Notes
  1. Dairy Free
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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Pomegranate Poached Pear

When you’re hosting a fancy evening for friends this holiday, try this recipe! You will enjoy not feeling so heavy after eating it, and your guests will be so impressed with it.

Pomegranate Poached Pear
Serves 4
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 4 ripe, firm Bosc pears
  2. 1 1/2 cups pomegranate juice
  3. 1 cup sweet dessert wine, such as Muscatel or Riesling
  4. 1/2 cup pomegranate seeds, (1/2 large fruit; see Tip)
Instructions
  1. Peel pears, leaving them whole and stems intact. Slice off the bases so the pears will stand upright. Use an apple corer to remove cores, if desired, working from the base up.
  2. Place the pears on their sides in a large saucepan or small Dutch oven. Pour pomegranate juice and wine over the pears. Bring to a simmer over medium-high heat. Cover, reduce heat to low and simmer gently until the pears are tender when pierced with the tip of a sharp knife, 30 to 45 minutes. Turn very gently once or twice as they cook so they color evenly. Using a slotted spoon, transfer the pears to a shallow bowl and set aside.
  3. Boil the poaching liquid over high heat until the sauce is reduced to 1/2 cup, 15 to 20 minutes.
  4. To serve, spoon 1 tablespoon sauce onto each of 4 dessert plates. Place a pear upright on each plate. Drizzle remaining sauce over each pear and sprinkle pomegranate seeds around it.
Adapted from EatingWell.com
Adapted from EatingWell.com
Brooke Thomas 360 Your Life™ http://360yourlife.com/
 

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Pumpkin Pie

Dairy-Free & Gluten-Free Pumpkin Pie
Serves 8
Another great recipe from Ivy Larson from Clean Cuisine! I just love her recipes!! She gives us a healthy version of the traditional pumpkin pie that you long for during this holiday season!
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Crust
  1. 1/2 cup ground flaxseeds (such as Barlean’s “Forti-Flax”)
  2. 1 cup pitted dates
  3. 1/4 cup hemp seeds (if you aren’t familiar with hemp seeds read more HERE)
  4. 1/2 cup macadamia nuts, roughly chopped
  5. 1 tablespoon freshly grated ginger
  6. 1/2 teaspoon cinnamon
  7. 1 tablespoon extra virgin coconut oil (such as Barlean’s Extra Virgin Coconut Oil)
  8. 1 tablespoon lemon juice
Filling
  1. 15 ounces Libby’s Canned Pumpkin (or look for an organic canned pumpkin OR better yet, roast a fresh pumpkin!)
  2. 3/4 cup dark brown sugar
  3. 1 teaspoon freshly grated ginger
  4. 1 teaspoon cinnamon
  5. 1/4 teaspoon all-spice
  6. 1/8 teaspoon cloves
  7. 3 organic, pastured eggs, lightly beaten
  8. 1 cup organic coconut milk
Instructions
  1. Preheat the oven to 350 degrees.
Crust
  1. Place the flaxseeds, dates and hemp seeds in a high speed blender (such as a Vita Mix) or food processor. Pulse to mix until ingredients are well blended (you may need to stop and start the blender or food processor several times to stir ingredients.) Add the remaining ingredients and continue pulsing and processing until everything is well blended and mixture becomes moist and “crumb-like.”
  2. Lightly oil the bottom of a 9-inch pie dish with extra virgin coconut oil. Using your hands, spread the ingredients out evenly on the bottom of the pie dish. Pack down.
  3. Pour the pumpkin pie filling into the pie dish and bake.
Filling
  1. Combine pumpkin, sugar, freshly grated ginger, cinnamon, all-spice and cloves in a bowl. Stir in eggs. Gradually add coconut milk. Stir ingredients until creamy and smooth.
  2. Pour pumpkin mixture into the unbaked pie crust. Bake in the middle rack in the center of the oven for about 1 hour (or until knife inserted in the center comes out clean.) Set pumpkin on wire rack to cool for at least 1 hour before serving.
  3. Note: I think pumpkin pie tastes best super cold. I like to refrigerate mine and serve it cold.
Adapted from photo by: Gail Ingram Photography
Adapted from photo by: Gail Ingram Photography
Brooke Thomas 360 Your Life™ http://360yourlife.com/
 

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Gingerbread Cookies

Gingerbread Cookies
Yields 15
Our friend Ivy Larson from Clean Cuisine developed this recipe! What a great idea to make this popular cookie this holiday season into a healthy and flavorful treat!!
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Ingredients
  1. 9 organic prunes
  2. 1/4 cup extra virgin coconut oil, melted (such as Barlean’s)
  3. 1/4 cup plus 3 tablespoons molasses
  4. 1/3 cup plus 1 tablespoon water
  5. 1 heaping teaspoon freshly grated ginger
  6. 2 cups white whole wheat flour (such as King Arthur Flour)
  7. 1/4 teaspoon baking soda
  8. 1 teaspoon cinnamon
  9. 1/4 teaspoon allspice
  10. 1/4 teaspoon nutmeg
  11. 1/4 teaspoon ground cloves
  12. 1/4 sea salt
Instructions
  1. Preheat oven to 350 degrees. Lightly oil two heavy-duty baking sheets with extra virgin coconut oil.
  2. Place the prunes in a medium sized microwave-safe bowl and add 1 cup of water. Place the prunes in the microwave and microwave on high for 2 minutes. Remove prunes from microwave and let sit 5 minutes. Drain water and set prunes aside.
  3. Place the melted oil, molasses, water, freshly grated ginger and softened prunes in a high speed blender. Process on high for 1 minute, or until all ingredients are well blended.
  4. In a large mixing bowl, mix together the flour, baking soda, cinnamon, allspice, nutmeg, cloves, and sea salt. Add the wet ingredients in with the dry and knead with your hands to thoroughly combine (the dough will be thick and heavy.)
  5. Roll out the dough on lightly floured waxed paper or a nonstick mat. Cut gingerbread people with a floured cutter. Place cookie cutter on rolled dough and press down evenly. Pick up shapes with a metal spatula and transfer to baking sheets. Continue to knead dough scraps to roll and cut more cookies.
  6. Bake cookies for 7 to 9 minutes. Remove cookies from oven and set on a wire rack to cool.
  7. Note: Cookies can be stored in a covered container for up to 3 days or frozen in a zip-top bag for up to a month.
Adapted from photo by: Gail Ingram Photography
Adapted from photo by: Gail Ingram Photography
Brooke Thomas 360 Your Life™ http://360yourlife.com/
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