360 Your Life with Brooke Thomas

Apple Chutney

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Apple Chutney
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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.
360 Your Life with Brooke Thomas https://360yourlife.com/
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Strawberry/Banana Protein Breakfast Smoothie Popsicle

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Strawberry/Banana Protein Breakfast Smoothie Popsicle
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Prep Time
7 min
Cook Time
7 min
Total Time
7 min
Prep Time
7 min
Cook Time
7 min
Total Time
7 min
Ingredients
  1. 4 oz. of Almond or Coconut Milk
  2. 2 oz. of water
  3. 1 frozen banana
  4. 4 whole strawberries
  5. ice
  6. 2 tablespoons of Shaklee Instant Protein Mix or 1 scoop of Cinch Protein
optional add ins
  1. 1 tsp. of honey
  2. 1/4 cup of shredded coconut
Instructions
  1. Pour mixture into ZOKU popsicle maker and it will be ready in 7 minutes.
360 Your Life with Brooke Thomas https://360yourlife.com/
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Veggie Crock-Tata

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

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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!
360 Your Life with Brooke Thomas https://360yourlife.com/
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Gluten-Free Donuts

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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
360 Your Life with Brooke Thomas https://360yourlife.com/
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Healthy Harvest Pumpkin Muffins

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Healthy Harvest Pumpkin Muffins
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Wet Ingredients
  1. 1/4 cup coconut oil, melted
  2. 1/2 cup maple syrup
  3. 4 eggs, at room temperature
  4. 3/4 cup organic pumpkin puree
Dry Ingredients
  1. 1/2 cup coconut flour
  2. 1/2 cup tapioca flour
  3. 1 tbsp. pumpkin pie spice
  4. ¼ tsp. of salt
*Optional topping or mix in
  1. Cacao Nibs or your choice of nuts (muffins will no longer be Nut-Free if you use nuts).
Instructions
  1. Pre-heat oven to 350.
  2. In a large bowl, mix together the melted coconut oil and maple syrup. Mix in one egg at a time, making sure it’s fully incorporated before adding the next. Mix in the organic pumpkin puree.
  3. Slowly add in the dry ingredients. Once combines, you can mix in cacao nibs, seeds or nuts if desired, or you can just leave the batter plain.
  4. Coat your muffin tin with coconut oil or coconut oil spray. Fill muffin tins to the top with the batter. Top the muffins with extra toppings if desired.
  5. For mini muffins, bake for 13-15 minutes or until done.
  6. For regular sized muffins, bake for 22-25 minutes or until done.
  7. Remove from oven and let cool.
  8. They taste great right out of the oven, but they taste even better the next day (if you still have any leftover)!Enjoy!
Notes
  1. You can add pumpkin seeds or sunflower seeds for added texture while still keeping the muffin Nut-Free.
360 Your Life with Brooke Thomas https://360yourlife.com/
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