Contact Me.

I'd love to hear from you. Use the form to reach out with any questions or comments.





Lifestyle website of Professional Model and Nutritionist, Brooke Slade. 


Filtering by Tag: dairy-free

Recipe: Dairy-Free Pumpkin Pecan Muffins

Brooke Slade


Notice a theme here?

Continuing what seems to be an emerging pumpkin theme (throwback to last week's Pumpkin Spice Mask), I'm here with a simple and tasty pumpkin muffin recipe. These delicious muffins require only about 30 minutes of your time and many ingredients that you, most likely, already have in your pantry. Just in time for your Friendsgiving + Thanksgiving festivities, these muffins are good for breakfast or dessert (try them warm with ice cream [non-dairy for me] or sorbet, yum!).

Dairy-Free Pumpkin Pecan Muffins


Nutrition Points


206 calories

12.3g fat

3.8g fiber

5.2g protein


  • 2.5 cups whole wheat flour (nutrient boost!)

  • 1 tbsp baking powder

  • 1/2 tsp salt

  • 1/2 tsp vanilla extract

  • 1/2 tsp pumpkin spice seasoning

  • 1/2 cup organic canned pumpkin

  • 1 cup chopped pecans

  • 2 tbsp turbinado sugar

  • 1 egg

  • 1 cup non-dairy milk (I always use soy for baking)

  • 1/4 cup melted coconut oil


Putting It All Together

1. Preheat oven to 375º

2. Add all dry ingredients, including pecans, to a large mixing bowl and blend together with a large spoon or whisk until evenly mixed.

3. In a separate bowl, add all wet ingredients, except for coconut oil. Whisk all wet ingredients together until evenly mixed.

4. Add the mixed wet ingredients to the mixed dry ingredients. Stir, using a large spoon (or mixer) until ingredients are well blended. The mixture should be thick and spoonable. 

5. Finally, mix in the melted coconut oil. Set batter aside.

6. Oil or add liners to muffin tins (I use liners). 

7. Using a ladle, large spoon or measuring cup; fill muffin tin with batter about 2/3 of the way. You want to leave room for the muffin to rise. 

8. Place tin in the oven. 375º for 18-20 minutes. You'll know your muffins are done when you can stick a fork or toothpick through the center and it comes out clean.

9. Let cool for about an hour...

10. ENJOY!

Makes 12-16 muffins.

If you're not dairy-free, you can easily make this recipe with your dairy goods. Just substitute the non-dairy milk with regular milk and the coconut oil with butter.



Recipe: Damn Good Dairy-Free French Toast

Brooke Slade


One of my favorite Sunday brunch treats is French Toast.

The crispy, cinnamon-y outside and soft, sweet center get me every time!

However, I'm lactose intolerant (yay!).

So, naturally, a French Toast brunch isn't something I get to enjoy often. Many restaurants' French Toast recipes are rather traditional and, most times, decadently dairy. I also have yet to find a brunch place that makes a perfectly non-butter-yet-buttery, moist-centered, sweet, vegan or vegetarian French Toast (if you have suggestions, let me know!)

So, I decided to take matters into my own hands...

I always say I become the most creative (in the kitchen) when I am craving. So I decided to let my taste buds take the wheel and came up with my own (crispy, non-butter-buttery, sweet, cinnamon-y) recipe for dairy-free French Toast, using all organic ingredients. 

Dairy-Free Banana Nut French Toast with Berry Compote


  • 4 slices soft whole wheat bread (I like Whole Foods Organic Honey Wheat)

  • 1 banana

  • 1 handful of pecans, chopped

  • 1 tsp chia seeds

  • 1 egg

  • 1 cup almond milk

  • 1 cup berries (I like blueberries)

  • 1 tsp lemon juice

  • 2 tbs water

  • cinnamon

  • coconut sugar

  • vanila extract

  • coconut oil


Berry Compote

  • Heat a small saucepan to medium.

  • Add berries, lemon juice, water and 1/2 tsp coconut sugar.

  • Bring to a low boil.

  • Reduce heat to low, allow this to simmer and reduce for about 15 minutes.

  • Set aside. The mixture will thicken as it cools.

Banana Nut Mixture

  • Slice bananas.

  • Toss half of the sliced bananas and half of the chopped pecans into a bowl. Add a pinch of cinnamon. Stir.

  • Set aside remaining bananas & nuts for later.

  • Grab a small non-stick pan; heat to medium.

  • Once pan is heated, add 1/2 tsp of coconut oil.

  • Add banana and nut mixture to heated pan.

  • Cook, stirring occasionally, for about 5 minutes, or until bananas begin to caramelize.

  • Once the mixtures is soft/gooey, remove from heat, save for later!

Putting It All Together...

  1. Got get your mixing bowl! Add egg, almond milk, 1 tsp coconut sugar, 1/2 tsp of vanilla extract, and a pinch of cinnamon.

  2. Whisk until all items are blended. Set aside.

  3. Now, you'll need a large 12-14 inch nonstick pan. Heat pan to medium-high.

  4. Once pan is heated, add 1 tsp of coconut oil to pan. Allow oil to melt & heat.

  5. While your oil is heating, find your bread...and the almond milk & egg mixture.

  6. Dip your bread, a single slice at a time in almond milk & egg mixture, being sure to lightly soak the slice.

  7. Once soaked, each slice will go directly into the heated pan. Be mindful of the size of your pan, dip only the amount of slices that will fit comfortably (I do 2 at a time).

  8. Allow slices to cook on one side, flipping when brown.

  9. After you have browned both sides, set aside on a plate or cutting board for safe keeping.

  10. Once you have successfully browned all 4 slices of bread, return them, 1-2 at a time, to pan.

  11. As soon as your french toast hits the pan, begin flipping, and flip frequently while sprinkling coconut sugar on the slice, being sure to lightly cover both sides. Once sugar has melted, remove from pan. Repeat for remainder of slices.

  12. Once all four slices have been "sugared", spread your banana nut mixture on one side of each slice (I do about 1 tsp per slice).

  13. Sandwich 2 slices on top of each other, keeping the banana mixture in the center. Slice in half then stack halves on top of one another.

  14. Drizzle berry compote over French Toast and finish with the remainder of fresh sliced bananas and chopped nuts.

(Serves 2)