360 Your Life with Brooke Thomas

Crockpot Chicken Salad

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Crockpot Chicken Salad
I have been making this salad for 10 years. It's a real crowd pleaser. I've been asked about the recipe but have never written it down. Well, here you go. Better late, than never right?
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Ingredients
  1. For crockpot
  2. 5 lb. chicken breasts (bone-in will have more flavor, but either is fine)
  3. Freshly ground pepper, and sea salt to taste
  4. 6 Tbs dill weed
  5. 4 Tbs garlic powder
  6. Dressing
  7. 1/2 cup of mayonnaise
  8. 1/2 cup of sour cream
  9. (OR 1 cup Vegenaise to replace the sour cream and mayo)
  10. 4 celery stalks, finely diced
  11. 1 cup pecan pieces, toasted
  12. 1/2 cup of craisins or grapes
Instructions
  1. Fill slow cooker less than half way with water. Wash chicken breasts and lay in slow cooker in the water.
  2. Spread 3 Tbs. of dill weed in the crock pot and 2 Tbs. of garlic powder. Mix the chicken and seasoning around to coat in water.
  3. Put on low for 6-8 hours.
  4. Remove chicken and squeeze out any liquid in the chicken. (I use gloves).
  5. Shred chicken in a bowl and add the sour cream and mayo (or vegenaise option) and also add the left over dill weed, garlic powder, pecans and craisins or grapes.
  6. Stir and mix well and you will end up with amazing Chicken Salad.
  7. Store in fridge.
360 Your Life with Brooke Thomas https://360yourlife.com/
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Nutty for Nut Butters? Try This!

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 I am a huge fan of nut butters but let’s face it, they can be expensive! Not only that,  but some nut butter brands have added salt, sugars and preservatives.  But if you buy your own raw nuts and spend a little time and love, you can make your own nut butters for your family! Believe it or not, nut butters are very easy to make. And in an era when more kids are restricted from taking peanut butter to school due to allergies, nut butters are a great option.

My favorite is almond butter. It contains a higher amount of essential fatty acids. Uh oh, does the word ‘fat’ freak you out a bit? Don’t worry, it’s unsaturated fat which is heart healthy. Almond butter also has the most fiber and 8 times the amount of calcium as peanut butter.

All you need is a little sense of adventure and a high powered blender. Here’s how I do it. [Read more…]

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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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Kale Chip Recipe

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Kale Chips
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. 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.
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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!
You've probably heard that kale is good for you, but let me give you some more reasons to try kale
  1. 1.) Lowers cholesterol and reduces the risk of heart disease, especially when kale is cooked instead of raw.
  2. 2.) High in carotenoids and flavonoids that are key to preventing cancer.
  3. 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. High in lutein and zeaxanthin that are great for eye health.
360 Your Life with Brooke Thomas https://360yourlife.com/
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Moroccan Vegetable Quinoa

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

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Chilled Melon Mint Soup

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Chilled Melon Mint Soup
Serves 4
This refreshing soup is great for a quick lunch or as a starter to your summer dinner.
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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
360 Your Life with Brooke Thomas https://360yourlife.com/
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