360 Your Life with Brooke Thomas

Gluten Free, Nut Free, Dairy Free Pumpkin Recipes As Seen on Charlotte Today

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Here are some simple, healthy and allergy friendly pumpkin treats for you and your family. Just in time for fall!

Allergy Friendly Pumpkin Pie Cupcakes with 3 Ingredient Topping

5 Ingredient Pumpkin Pie Cupcakes
ALLERGY FRIENDLY
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Ingredients
  1. 1 can ORGANIC pumpkin or 1 1/2 cups pumpkin puree
  2. 2 very ripe bananas
  3. 1/2 cup coconut sugar
  4. 1 1/2 tsp all spice
  5. 1 ½ tsp pumpkin pie spice
Recipe for my 3 ingredient dairy free whip topping
  1. http://360yourlife.com/category-recipes/dairy-gluten-and-guilt-free-frosting-and-icing/
Instructions
  1. Preheat oven to 350.
  2. In a food processor or high speed blender, combine all the cupcake ingredients and blend until smooth.
  3. Spoon the mixture into a muffin pan with liners and fill to the top. This will not rise.
  4. Bake for 20-25 minutes.
  5. Let these cool completely before removing from the muffin liners. Remember they like pumpkin pie, I highly recommend putting these in the fridge after baking. It should firm them up more.
  6. Top with my 3 ingredient frosting recipe!
Notes
  1. GLUTEN FREE, DAIRY FREE, NUT FREE
360 Your Life with Brooke Thomas https://360yourlife.com/

 

Brooke’s Chocolate Chip Pumpkin Muffins

Pumpkin Chocolate Chip Muffins
Yields 10
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Prep Time
10 min
Cook Time
25 min
Total Time
25 min
Prep Time
10 min
Cook Time
25 min
Total Time
25 min
Wet Ingredients
  1. 2/3 cup pumpkin puree
  2. 2/3 cup maple syrup
  3. ¼ cup coconut oil
  4. 3 eggs
  5. 1 tsp vanilla extract
Dry Ingredients
  1. 3 tsp pumpkin pie spice
  2. ½ cup coconut flour
  3. 1 tsp baking soda
  4. 1 tsp baking powder
  5. ½ cup vegan mini chocolate chips
  6. small pinch of salt
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix together the wet ingredients in a mixing bowl.
  3. In a separate bowl, mix together the dry ingredients..
  4. Mix dry and wet ingredients together until well blended.
  5. Pour Mixture in muffin pan almost full.
  6. Add Chocolate Chips and mix throughout.
  7. Bake for approximately 25 minutes, or until a toothpick inserted in the middle comes out clean.
Notes
  1. GLUTEN FREE, DAIRY FREE, NUT FREE
360 Your Life with Brooke Thomas https://360yourlife.com/

Click here for my 3 ingredient dairy free whip topping recipe.

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Veggie Crock-Tata

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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. This recipe has become a staple in my home on the weekends. I like to get up very early on Saturday morning before anyone else is awake and make this recipe, run to an early hot yoga class, and when I get home, my family is just getting up and I am able to sit and serve them a beautiful and healthy breakfast. It literally takes about 5 minutes to prep and 2 hours cook time in the crockpot. 
 

 
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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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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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.
360 Your Life with Brooke Thomas https://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
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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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Healthy Taco Night!

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I love to have themed dinners on Sunday night if I can pull it off because the kids have so much fun!  This past Sunday, we were feeling festive and decided to have a Mexican theme for dinner because my kids wanted tacos. We had so many giggles and fun especially with the Pandora mariachi band music playing in the background. I am sure you can use your imagination!  This was such an easy dinner to put together, and the only major prep was making the cashew cheese.

Here is how I made the tacos:

Healthy Taco Night
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Ingredients
  1. grass fed and finished beef from Grayson Farms, browned
  2. organic chicken, cooked and shredded
  3. tomatoes, chopped
  4. avocados, sliced
  5. whole collard greens (for the adults to use as "soft taco shells") - use these to make this recipe Gluten-Free
  6. organic corn taco shells (for the kids)
  7. cashew cheese (recipe below)
Instructions
  1. We lined up all of the ingredients and served up some yummy and healthy tacos!
360 Your Life with Brooke Thomas https://360yourlife.com/
Cashew Cheese
This makes so much cheese that we had leftovers and used it for a vegetable dip and as a spread on wraps and sandwiches the next day. I found this recipe from The Blender Girl, and there are so many different ways to make it! Just choose one that fits your taste buds that day.
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Basic Raw Cashew Cheese
  1. 2 cups raw cashews soaked in filtered water for 2 – 4 hours (soaking is optional)
  2. 1/4 cup – 1/2 cup filtered water as needed for desired consistency
  3. 1/4 cup freshly squeezed lemon juice
  4. 1/2 cup nutritional yeast
  5. 4 cloves fresh garlic minced
  6. 1 tsp sea salt
  7. 1 Tbsp freshly chopped flat leaf parsley (optional)
  8. I like my cheese the consistency of ricotta. The more water you add, the creamier and thinner the cheese will become. Add less water for a thicker, more rustic cheese.
For a different flavor omit the nutritional yeast, garlic and 1/2 of the lemon juice from the basic recipe and try adding and making
Herb cheese
  1. 1 chopped green onion
  2. 1 Tbsp chopped fresh flat leaf parsley
  3. 1 Tbsp chopped fresh basil
  4. 1 Tbsp chopped fresh thyme
  5. 2 Tbsp nutritional yeast flakes
Tomato basil cheese
  1. 1 tsp organic tomato paste
  2. 2 cloves fresh garlic
  3. 4 Tbsp chopped fresh basil
Chili chive cheese
  1. 1 – 2 Tbsp Chopped Chives
  2. 1/4 cup nutritional yeast flakes
Chili cheese
  1. 1 – 2 Tbsp chopped fresh cilantro
  2. a pinch of red chili flakes or chopped fresh chili
  3. or
  4. 1 – 2 Tbsp freshly chopped fresh flat parsley
  5. 2 chopped green onions
  6. 1 Tbsp grated lemon zest
  7. 1/2 tsp ground chipotle or 1/2 finely chopped jalapeno pepper or 1 Serrano chili
Sweet cheese
  1. 1/4 cup nutritional yeast
  2. 1 tsp raw agave nectar
Truffle cheese
  1. 2 tsp truffle oil
  2. freshly ground pepper
Sesame cheese
  1. 2 Tbsp sesame oil
  2. 1 Tbsp tahini paste
Instructions
  1. Place the cashews, 1/2 of the water, 1/2 of the lemon juice, garlic and sea salt in the food processor and pulse until roughly blended.
  2. Gradually add in more lemon juice, garlic and salt to taste. I have listed granulated garlic as optional. I find this is a nice touch if you like a garlicky cheese.
Notes
  1. Tips!
Selecting and storing raw cashews
  1. “Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in color. Avoid the limp and shriveled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.
360 Your Life with Brooke Thomas https://360yourlife.com/
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