360 Your Life with Brooke Thomas

Vegan Ranch Veggie Cups

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Vegan Ranch
This truly is a grab and eat veggie tray. This vegan ranch dressing is super easy and delicious. The herbs and spices mask the coconut flavor of the milk and it truly is a delicious veggie dip. Take this to any party or gathering and it is sure to be a huge hit!
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Ingredients
  1. 2 cups coconut milk (I use the full fat in a can) Native Forest Brand is BPA free
  2. 1 tsp sea salt
  3. 1/2 teaspoon black pepper
  4. 1 Tablespoon onion powder
  5. 1 teaspoon garlic powder
  6. 1 Tablespoon dried parsley
  7. 1/2 teaspoon dried dill
 **
  8. 1 tbsp of French’s yellow mustard 
1 tsp paprika
  9. Always use organic ingredients whenever possible.
Instructions
  1. Add everything to a bowl and stir until well combined.
  2. Serve with your favorite veggies or salad.
  3. This dressing lasts one week in the fridge.
Notes
  1. **Health Tip: I am really impressed with French’s Yellow Mustard because of the ingredients. They include: Distilled vinegar, water, #1 grade mustard seed, salt, turmeric, paprika spice, natural flavors and garlic powder
Believe it or not, five of these ingredients have anti-cancer properties
  1. vinegar, mustard, turmeric, paprika and garlic.
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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Cauliflower Fried Rice

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

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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?
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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.
  3. Add zucchini and cook until softened (2-3 minutes).
  4. Stir in oregano and season with salt and pepper.
360 Your Life with Brooke Thomas https://360yourlife.com/
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