360 Your Life with Brooke Thomas

Fish! It’s What’s for Dinner!

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I grew up in South Florida not far from the ocean. So it might not be surprising that I love most seafood. Fish is a favorite at our house. In fact, we eat it at least once a week. It’s good for you and cooks up in literally minutes. Those are two of my favorite criteria when trying to decide what to make for dinner. Whitefish like Halibut or Flounder is packed with quality protein and is low in fat. You can’t go wrong with that combination!

However, sometimes when you eat the same things on a regular basis, you get in the mood for something a little different. So I did a little experimenting in the kitchen to find a fresh way to make my old dinner go-to.

Pecan Crusted Whitefish
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• 2 filets of fish
• 1 egg, beaten
• 1 cup pecans
• 1/4 cup unsweetened shredded coconut
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried thyme
• salt and pepper, to taste
Instructions
  1. 1. Preheat the oven to 375.
  2. 2. Add your pecans, coconut and seasonings to a food processor and pulse until you get crumbs.
  3. 3. Whisk your egg in a separate large, flat bottomed bowl.
  4. 4. Set up a dipping station – one small bowl with eggs to dip and one small plate of crumbs.
  5. 5. Coat the fish in egg then cover in crumbs. Place on a foil lined cookie sheet coated with coconut oil or a non-stick pan.
  6. 6. Bake 8-10 minutes or until fish is cooked through.
360 Your Life with Brooke Thomas https://360yourlife.com/

 

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Cauliflower Fried Rice

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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. 🙂
360 Your Life with Brooke Thomas https://360yourlife.com/
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Macadamia Mahi Mahi

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

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Can you enjoy Spaghetti without the bulge that often comes with a carb heavy meal? Absolutely! For the past several years, we have served zucchini noodles, spaghetti squash or quinoa noodles instead of traditional pasta. If you’ve never given them a try let this recipe be the one to convince you! You’ll love the taste and even more, you’ll love how you feel when you are done eating it. Start this in the morning      and your house will smell like you have been cooking all day by the time you get home from work or picking up the kids from school. This spaghetti sauce is so great! I have also been known to just eat it alone or over steamed veggies or sautéed spinach.

Simple Spaghetti Sauce with Beef
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Ingredients
  1. 2 tbs. coconut oil
  2. 2 lb. grass fed ground beef
  3. 28 ounces organic crushed tomatoes
  4. **Note: I prefer 28 ounce cans of Eden Organic Whole Roma Tomatoes, peeled with no salt added.
  5. 28 ounces organic whole peeled tomatoes with juice
  6. **Note: I prefer 28 ounce cans of Eden Organic Crushed Tomatoes.
  7. 2 large crushed cloves of garlic
Fresh Veggies
  1. 3 stalks of celery, chopped
  2. 1 onion, chopped
  3. 3 zucchini, chopped
  4. 1 bell pepper, chopped
  5. 2 cups fresh sliced mushrooms
Spices
  1. 3 tbs. oregano
  2. 2 tbs. basil
  3. 1 tbs. garlic powder
  4. salt/pepper to taste
Instructions
  1. Spread the 2 tbs. of Coconut Oil in the bottom of the crock pot and turn it on low.
  2. Chop all fresh veggies and throw in the bottom of
  3. crock pot.
  4. Brown the beef very lightly on a large skillet set to medium-low heat. You can leave it a little pink so that it doesn’t overcook.
  5. Add beef and all other ingredients.
  6. Cover and cook for 4-6 hours on low.
Notes
  1. I always brown beef or turkey before I put it in the crock pot. It’s better to be safe than sorry when dealing with raw meat. My new favorite crock pot is the new browning models on the market. The stove top safe DuraCeramic pot allows you to brown and saute in the same pot prior to slow cooking. No need to use a separate pan!
360 Your Life with Brooke Thomas https://360yourlife.com/
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Healthy Crock Pot Cooking

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thankful crockpotIt’s finally here! After months and months of experimenting, tasting, experimenting, tasting, experimenting, asking my friends to taste, I’ve finally done it! I found 30 healthy and delicious dishes you can make in the crock pot. Here’s the best part.. the recipes cover everything from breakfast to dinner and even dessert! And since I’m not a natural born cook, you can bet these recipes are easy too. The cookbook is called The Thankful 30 Crock Pot Edition. You can find it at my online store right now and locally, at Healthy Home Market and Burn Boot Camp in Huntersville. At just $14.99 its a great christmas gift and inexpensive enough you can pick one up for yourself!

Here are three recipes to get you started… enjoy!

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Brooke’s Baked Sweet Potato Chips

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Brooke's Baked Sweet Potato Chips
This is such an easy and healthy way to enjoy crispy chips that we all love without the guilt.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 large sweet potatoes (organic if possible)
  2. 2 tbsp melted coconut oil
  3. 1 tsp sea salt or pink
  4. *optional add in: rosemary
Instructions
  1. Preheat oven to 375 degrees F.
  2. Rinse and dry sweet potatoes.
  3. Peel and slice thinly, using either a mandolin or sharp knife.
  4. In a large bowl, toss sweet potatoes with coconut oil and sprinkle with salt.
  5. Place sweet potato chips in a single layer on baking sheet covered with parchment paper.
  6. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes.
  7. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.
Notes
  1. Vegan, Nut Free, Dairy Free, Gluten Free and Guilt Free
360 Your Life with Brooke Thomas https://360yourlife.com/
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