360 Your Life with Brooke Thomas

A Happy Mistake for Dinner

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Parenting is a funny thing. Somedays getting the laundry done is a victory. Other days it seems like a series of fails. Then there are those shining moments when you are able to turn a near-fail into a victory. 

In this case, my mistake led to a new recipe and a happy family dinner(I’ll give you the recipe in just a minute) But that’s not how I thought the story would end.

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Perfectly Pumpkin Smoothie

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Those who know me well know that I LOVE my smoothies every morning!  I especially love to drink seasonal smoothies so I can taste the fresh produce from each season. Since it’s Fall, I wanted to share my Perfectly Pumpkin Smoothie recipe that I think you are really going to love!  You will feel so satisfied after drinking it, and your energy level will be solid throughout the day.

If you’ve never tried a pumpkin smoothie before, you won’t believe how creamy and delicious they are!  Even though this recipe is simple and so easy to throw into a blender, the flavors are amazing and you’ll feel like you are drinking something closer to a milkshake than a smoothie, but without all of the unhealthy ingredients.

Perfectly Pumpkin Smoothie
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Ingredients
  1. 1 cup of ice
  2. 1 cup of almond milk (or coconut milk)
  3. 3 - 4 tbsp. of organic pumpkin puree (use more if you like a stronger pumpkin taste)
  4. 2 scoops of Shaklee 180 Vanilla Chai protein
  5. 1/2 tsp. pure vanilla extract
  6. 1 tsp of honey or 1/2 teaspoon of stevia
  7. 1/4 tsp. of cinnamon or 1/4 tsp. of pumpkin pie spice
  8. Optional: 2 tsp. of organic cacao nibs
Instructions
  1. Blend all ingredients in a high speed blender.
  2. Pour into a chilled glass and garnish with a cinnamon stick.
  3. Enjoy!
360 Your Life with Brooke Thomas https://360yourlife.com/

Dr. Matt’s Healthy Egg Nog

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Dr. Matthew www.askdrmatthew.com has an incredible egg nog recipe you should try this holiday season! I can tell you, this is delicious! You won’t even realize it’s healthy, but your body will thank you!

Dr. Matt's Healthy Egg Nog
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Ingredients
  1. 2 cups canned coconut milk
  2. 2 organic eggs (local are best)
  3. 1/4 tsp nutmeg (freshly grated)
  4. stevia to taste (1-2 droppers)
  5. 1 tsp. pure vanilla
Instructions
  1. Place all ingredients in a blender, blend until smooth.
  2. Garnish with cinnamon & Enjoy!
Notes
  1. Dairy Free
360 Your Life with Brooke Thomas https://360yourlife.com/

Pumpkin Pie

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Dairy-Free & Gluten-Free Pumpkin Pie
Serves 8
Another great recipe from Ivy Larson from Clean Cuisine! I just love her recipes!! She gives us a healthy version of the traditional pumpkin pie that you long for during this holiday season!
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Crust
  1. 1/2 cup ground flaxseeds (such as Barlean’s “Forti-Flax”)
  2. 1 cup pitted dates
  3. 1/4 cup hemp seeds (if you aren’t familiar with hemp seeds read more HERE)
  4. 1/2 cup macadamia nuts, roughly chopped
  5. 1 tablespoon freshly grated ginger
  6. 1/2 teaspoon cinnamon
  7. 1 tablespoon extra virgin coconut oil (such as Barlean’s Extra Virgin Coconut Oil)
  8. 1 tablespoon lemon juice
Filling
  1. 15 ounces Libby’s Canned Pumpkin (or look for an organic canned pumpkin OR better yet, roast a fresh pumpkin!)
  2. 3/4 cup dark brown sugar
  3. 1 teaspoon freshly grated ginger
  4. 1 teaspoon cinnamon
  5. 1/4 teaspoon all-spice
  6. 1/8 teaspoon cloves
  7. 3 organic, pastured eggs, lightly beaten
  8. 1 cup organic coconut milk
Instructions
  1. Preheat the oven to 350 degrees.
Crust
  1. Place the flaxseeds, dates and hemp seeds in a high speed blender (such as a Vita Mix) or food processor. Pulse to mix until ingredients are well blended (you may need to stop and start the blender or food processor several times to stir ingredients.) Add the remaining ingredients and continue pulsing and processing until everything is well blended and mixture becomes moist and “crumb-like.”
  2. Lightly oil the bottom of a 9-inch pie dish with extra virgin coconut oil. Using your hands, spread the ingredients out evenly on the bottom of the pie dish. Pack down.
  3. Pour the pumpkin pie filling into the pie dish and bake.
Filling
  1. Combine pumpkin, sugar, freshly grated ginger, cinnamon, all-spice and cloves in a bowl. Stir in eggs. Gradually add coconut milk. Stir ingredients until creamy and smooth.
  2. Pour pumpkin mixture into the unbaked pie crust. Bake in the middle rack in the center of the oven for about 1 hour (or until knife inserted in the center comes out clean.) Set pumpkin on wire rack to cool for at least 1 hour before serving.
  3. Note: I think pumpkin pie tastes best super cold. I like to refrigerate mine and serve it cold.
Adapted from
Adapted from
360 Your Life with Brooke Thomas https://360yourlife.com/

Gingerbread Cookies

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Gingerbread Cookies
Yields 15
Our friend Ivy Larson from Clean Cuisine developed this recipe! What a great idea to make this popular cookie this holiday season into a healthy and flavorful treat!!
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Ingredients
  1. 9 organic prunes
  2. 1/4 cup extra virgin coconut oil, melted (such as Barlean’s)
  3. 1/4 cup plus 3 tablespoons molasses
  4. 1/3 cup plus 1 tablespoon water
  5. 1 heaping teaspoon freshly grated ginger
  6. 2 cups white whole wheat flour (such as King Arthur Flour)
  7. 1/4 teaspoon baking soda
  8. 1 teaspoon cinnamon
  9. 1/4 teaspoon allspice
  10. 1/4 teaspoon nutmeg
  11. 1/4 teaspoon ground cloves
  12. 1/4 sea salt
Instructions
  1. Preheat oven to 350 degrees. Lightly oil two heavy-duty baking sheets with extra virgin coconut oil.
  2. Place the prunes in a medium sized microwave-safe bowl and add 1 cup of water. Place the prunes in the microwave and microwave on high for 2 minutes. Remove prunes from microwave and let sit 5 minutes. Drain water and set prunes aside.
  3. Place the melted oil, molasses, water, freshly grated ginger and softened prunes in a high speed blender. Process on high for 1 minute, or until all ingredients are well blended.
  4. In a large mixing bowl, mix together the flour, baking soda, cinnamon, allspice, nutmeg, cloves, and sea salt. Add the wet ingredients in with the dry and knead with your hands to thoroughly combine (the dough will be thick and heavy.)
  5. Roll out the dough on lightly floured waxed paper or a nonstick mat. Cut gingerbread people with a floured cutter. Place cookie cutter on rolled dough and press down evenly. Pick up shapes with a metal spatula and transfer to baking sheets. Continue to knead dough scraps to roll and cut more cookies.
  6. Bake cookies for 7 to 9 minutes. Remove cookies from oven and set on a wire rack to cool.
  7. Note: Cookies can be stored in a covered container for up to 3 days or frozen in a zip-top bag for up to a month.
Adapted from photo by: Gail Ingram Photography
Adapted from photo by: Gail Ingram Photography
360 Your Life with Brooke Thomas https://360yourlife.com/

Brooke’s Gluten Free Brownie Pops

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I am always looking for something to make with my girls that is fun and tasty, but also healthy! Try these next time with your kids or even as a grown-up dessert.  My girls LOVED them, and I’m sure your family will too!from the black beans! Did you know that black beans have more antioxidants than blueberries?  Not to mention all the protein they have! And speaking of protein, I like to replace flour in my recipes with the amazing Shaklee Protein, it works every time, and I love knowing my girls are getting the 9 amino acids they need for their healthy, growing bodies!

Shopping tips:  The pan and pop sticks can be found at Sur La Table and the other ingredients at Healthy Home Market! I love shopping at Healthy Home Market, but you can find these ingredients at your local health store as well. Enjoy!

 

Brooke’s Gluten Free Brownie Pops
As seen on Charlotte Today 2/24/2011
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Ingredients
  1. 1 can black beans, drained
  2. 1/2 c. cocoa
  3. 4 Tbsp. extra-virgin coconut oil
  4. 1/2 c. coconut palm sugar
  5. 1 tsp. organic vanilla extract
  6. 3 large free range eggs
  7. 1/2 c. Shaklee’s Instant Protein Mix
  8. 1/4 tsp. sea salt
  9. 1/4 c. water
Instructions
  1. Preheat oven for 350 degrees.
  2. Blend all ingredients together.
  3. Add chocolate chips if desired for more chewy chocolate flavor
  4. Grease brownie pop pan with coconut oil and pour ingredients into pan and bake for 35-40 min.
  5. Remove and add pop sticks.
  6. Roll in honey and add sprinkles if desired!
Notes
  1. Gluten Free
360 Your Life with Brooke Thomas https://360yourlife.com/

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