360 Your Life with Brooke Thomas

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/

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/
 

Cado-lada

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Cado-lada
Pina Coladas kind of scream summer! To me, I always think of relaxing on the beach when I think of a Pina Colada. However, these refreshing summer treats can often be heavy. I wanted to create the taste of a pina colada, but something suitable for breakfast, lunch, or a snack. This Cadolada, is made with healthy fats from avocado and coconut milk to give you sustainable energy throughout the day. The secret ingredient, besides the avocado, is coconut nectar! It is a natural sweetener made from the sap of the coconut tree. The sap is very low glycemic and contains 17 amino acids, minerals, vitamin C, broad-spectrum B vitamins, and has nearly a neutral pH. I can not wait to make more recipes with this natural sweetener!
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Ingredients
  1. 1 avocado
  2. 1 cup pineapple, cubed
  3. 1 banana
  4. 1 cup coconut milk
  5. 1 tablespoon coconut nectar
  6. 1 cup ice
Instructions
  1. Mix all ingredients in a high speed blender, like BlendTec.
  2. Add more ice for a thicker consistency.
360 Your Life with Brooke Thomas https://360yourlife.com/

Healthy Lemon Ginger Eggplant Chips

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Looking for an alternative to greasy potato chips? I have tried this recipe with several other veggies, but getting in a healthy vegetable like eggplant was extremely exciting! Making fresh vegetables, like eggplant, part of your diet can help fight obesity & disease. We love eggplant because it is full of vitamins, fiber, and antioxidants. In fact, it contains a unique antioxidant called nasunin, which protects brain cells from free radicals. This is an all-around great snack or side dish!

Healthy Lemon Ginger Eggplant Chips
Serves 6
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Prep Time
10 min
Total Time
30 min
Prep Time
10 min
Total Time
30 min
Ingredients
  1. 2 large eggplants, slice them into circles like chips
  2. 4 tbs of Extra Virgin Olive Oil
  3. 3 tbs herbs de Provence
  4. 2 tbs pine nuts
  5. 2 tbs of pumpkin seeds
  6. 2 tbs of fresh lemon juice
  7. 1 tsp of ground ginger
  8. 1 tsp of cayenne pepper
Instructions
  1. Preheat oven to 450 line a rimmed baking sheet with parchment paper.
  2. Toss the eggplant in large mixing bowl with all the other ingredients and toss.
  3. Bake until golden brown and toss occasionally about 10-15 minutes.
  4. Set aside and cool for 10 min.
  5. Sprinkle with 2 tbs of lemon zest at the end for extra flavor.
Notes
  1. Dairy Free, Gluten Free, Vegetarian, Heart Healthy
360 Your Life with Brooke Thomas https://360yourlife.com/

Veggie Frittata

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Veggie Frittata
We had a full house all weekend! Six extra kids and four extra adults! As they were leaving this morning, I decided to whip up a healthy egg frittata with my helper, Riley. Riley loves to crack eggs, so this was right up her alley. It was so easy to throw this together for our guests as they were packing up.
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Cook Time
55 min
Cook Time
55 min
Ingredients
  1. 2 dozen eggs
  2. 1/2 can of coconut oil
  3. Fresh Veggies (We used baby spinach and bell peppers)
  4. 1/2 cup Goat Cheese, crumbled
  5. 1 tomato, sliced
  6. 1 tablespoon coconut oil
Instructions
  1. Preheat oven to 325.
  2. In a skillet, heat coconut oil and add veggies. Cook until sauteed and tender.
  3. In a large mixing bowl, whisk the eggs and add the coconut milk.
  4. Add the sauteed veggies and mix well.
  5. Use coconut oil to grease a baking dish and pour the egg mixture into the dish.
  6. Bake for approximately 50 minutes.
  7. Add goat cheese and fresh tomatoes and return to the oven for 5 minutes.
360 Your Life with Brooke Thomas https://360yourlife.com/

 

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