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

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/

Vegan Stew

Vegan Stew in a Crockpot
While spending time with my family and watching our Carolina Panthers play on Sunday, I made this super yummy vegan 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. Vegan, Heart Healthy
Brooke Thomas 360 Your Life™ http://360yourlife.com/

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

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/

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/
 

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!

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/

Honey LOVE Hemp Hearts

I feel like I am always making recipes with chocolate chips, flax seeds and wonderful tasting nuts. I wanted to change it up a bit and try something completely new!  I recently bought a bag of Hemp seeds (Hemp Hearts), so I was inspired to make something new and yummy with these Hemp “Hearts!” After this purchase, Honey LOVE Hemp Hearts were created and I am truly in LOVE! Love is on my mind because of this week, but I am excited to have these around this summer too because the taste is so fresh! These are Gluten Free and Nut Free!

So what is so good about Hemp? It may spark a memory from your childhood about the Hemp bracelets that were once popular in the late 90s, but this Hemp is edible and healthy! Hemp seeds are high in protein and contain all 9 essential amino acids that our bodies cannot produce on its own. It also has high amounts of fatty acids and fiber, not to mention that it is the richest source of polyunsaturated essential fatty acid.

 

Honey LOVE Hemp Hearts
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Ingredients
  1. ½ cup of Sunbutter
  2. 1/3 cup of Raw Honey
  3. ½ cup of Hemp seeds
  4. 2/3 cup of coconut
  5. ½ cup of dried pineapple (or any dried fruit or chocolate chips you prefer)
Instructions
  1. Mix all ingredients and press into a dish or make balls or in this case I made 20 small hearts!
Brooke Thomas 360 Your Life™ http://360yourlife.com/

Enjoy!

Brooke’s Love Crunch (Gluten & Nut Free)

I am always looking for anything crunchy I can snack on that is also healthy! Trail mix is always a staple for me, as well as homemade protein bars and energy balls. However, I am always looking for ways I can change it up so my kids and I don’t get bored with the same snacks. It’s good to have as many options as possible that are “grab and go” and healthy!  Well, here is a new snack with lots of LOVE in it for you and your family to enjoy as much as we have been!  This recipe is completely gluten and nut free and so delicious!

Brooke's LOVE Crunch
Yields 12
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Ingredients
  1. 5 cups of Gluten Free oats (I use Bob’s Red Mill)
  2. ¾ cup of raw maple syrup
  3. 1 tablespoon of Cacao Powder
  4. ½ teaspoon of sea salt
  5. 1 tablespoon of coconut oil
  6. 1 cup of Freeze Dried Berries (you can also exchange for dried cranberries)
  7. 1/3 cup of flax seeds
  8. ½ cup of shredded coconut
  9. ½ cup of organic dark chocolate chips
Instructions
  1. Preheat oven to 350.
  2. In a large skillet on the stove top, toast oats with the coconut oil on med/low heat for 10 minutes. Transfer to mixing bowl and set aside.
  3. In a saucepan, add maple syrup and bring to a boil, then remove and add to oats and stir. Add in sea salt, Cacao, coconut, Flax seed. Mix all together and spread on baking sheet lined with parchment paper.
  4. Place in oven for 10 minutes. Remove from the oven and add the chocolate chips and dried fruit and mix around so clumps form.
  5. Place in fridge for 30 minutes and remove. Should be crunchy and ready to serve!!
  6. BROOKE'S LOVE CRUNCH TIME! :-)
Notes
  1. Gluten Free, Nut Free, Guilt Free
Brooke Thomas 360 Your Life™ http://360yourlife.com/
For Valentine’s Day, I put these in a cute heart shape container that made it more attractive and colorful so that my girls were more excited to eat it! Also, you are able to use small Mason Jars and fill with the granola for gifts or just for storage.

 

I recently hosted a baby shower and made this using dried BLUEBERRIES to match our Baby Boy theme. It was a huge hit! You could use the original recipe for a Baby Girl shower.lovecrunchcollage

Banana Pops

Banana Pops
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Ingredients
  1. This is a fun and healthy alternative to lollipops or sugary popsicles! It is NUT, DAIRY, and GLUTEN-FREE!
  2. Cake Pop Sticks
  3. Bananas
  4. Sun butter
  5. Dark Organic Chocolate Chips
Instructions
  1. Cut the bananas.
  2. Spread sun butter onto cut bananas. Place dark chocolate chips as desired.
  3. Place the cake pop stick into the banana and freeze.
  4. Even your kids will love helping to make these tasty, healthy treats!
Brooke Thomas 360 Your Life™ http://360yourlife.com/

 

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

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/
 

 

 

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/
 

 

 

Brooke’s Banana Bites

These freezer banana bites are a favorite in our family! With slices of bananas that are dipped in chocolate and coconut, they make a perfect bite sized summer snack! Bananas are such an amazing food to keep in your home for your children! Bananas have terrific benefits for children and adults:

  • Bananas are a natural antacid! Do you or your children struggle with heartburn? Bananas can help!
  • Bananas are a natural source of potassium.
  • Bananas are high in B vitamins, which means they can help improve nerve function.
  • Bananas are high in fiber. Many children and adults have bowel trouble, and fiber is a great way to relieve that.
Brooke's Banana Bites
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Ingredients
  1. Bananas
  2. Dark organic chocolate chips
  3. Organic raw coconut flakes
  4. Festive toothpicks
Instructions
  1. Arrange on a cookie sheet lined with wax paper or parchment paper with a toothpick in each banana.
  2. Freeze for about 1-2 hours.
  3. Melt some dark organic chocolate chips.
  4. Take bananas out of the freezer and dip each one in the melted chocolate, and then in a bowl full of coconut.
  5. Return bananas to the freezer until the chocolate hardens up!
Brooke Thomas 360 Your Life™ http://360yourlife.com/

Gluten Free/Nut Free Black Bean Brownies

I am always looking for something to make with my girls that is fun and tasty, but also healthy! Try these next time with your kids or even as a grown-up dessert. My girls LOVED them, and I’m sure your family will too! Shhh…these gluten-free brownies are made from black beans. Did you know that black beans have more antioxidants than blueberries? Not to mention all the protein they have! And speaking of protein, I like to replace flour in my recipes with the amazing Shaklee Protein, it works every time, and I love knowing my girls are getting the 9 amino acids they need for their healthy, growing bodies!

Black Bean Brownies
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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. Blend all ingredients together.
  2. Add chocolate chips if desired for more chewy chocolate flavor.
  3. Grease brownie pan with coconut oil and pour ingredients into pan and bake for 35-40 min. at 350 degrees.
Notes
  1. I used cookie cutters to cut the brownies into fun shapes. Kids can help with cutting these, so that they feel like they’re involved in the cooking process.
  2. You can also get more creative and make my Brownie Pops! Another kid favorite in my house!
Brooke Thomas 360 Your Life™ http://360yourlife.com/

Brooke’s Gluten Free Brownie Pops

I am always looking for something to make with my girls that is fun and tasty, but also healthy! Try these next time with your kids or even as a grown-up dessert.  My girls LOVED them, and I’m sure your family will too!from the black beans! Did you know that black beans have more antioxidants than blueberries?  Not to mention all the protein they have! And speaking of protein, I like to replace flour in my recipes with the amazing Shaklee Protein, it works every time, and I love knowing my girls are getting the 9 amino acids they need for their healthy, growing bodies!

Shopping tips:  The pan and pop sticks can be found at Sur La Table and the other ingredients at Healthy Home Market! I love shopping at Healthy Home Market, but you can find these ingredients at your local health store as well. Enjoy!

 

Brooke’s Gluten Free Brownie Pops
As seen on Charlotte Today 2/24/2011
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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. Preheat oven for 350 degrees.
  2. Blend all ingredients together.
  3. Add chocolate chips if desired for more chewy chocolate flavor
  4. Grease brownie pop pan with coconut oil and pour ingredients into pan and bake for 35-40 min.
  5. Remove and add pop sticks.
  6. Roll in honey and add sprinkles if desired!
Notes
  1. Gluten Free
Brooke Thomas 360 Your Life™ http://360yourlife.com/