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** Please note ThriveSisters is no longer used. Everything will be under MyThriveChef You can shop at ThriveStore.com and reach me via email at MyThriveChef@gmail.com

Friday, August 23, 2013

Meat and Two Veg

My hubby is from England and that is a term they use for their meals.  This, of course, means a meat serving and two sides of vegetables.  Often potatoes and something else.

Well, for me this is going to mean my Lean and Green meal.  We have been working very hard at getting back into shape and reduce our waist! And for me, a bit lower as well!

A while back I purchased some Lékué cookware items and I LOVE them!

Last night it was just me at home for dinner. One of the many things I love about Thrive is that is it just as easy to cook for 10 as it is for one person. Last night was just one more example of how to eat right and quickly when it's just you.  I started with my veggies, just whatever sounded good right then. Here I have decided to use broccoli, green beans, onions, celery and red bell peppers.

You could you any variety you like.  I keep some of my most used items out on the counter at all times. It just makes things that much more convenient.

I seasoned with salt, pepper and 1/2 teaspoon of our new, but seasonal, classic lemonade. This is a lemonade mix that you add your own sweetener to, therefore it can be used in a variety of ways!


I placed the serving of salmon on the steam tray, which is over the veggies.  Seasoned with our chef's choice seasoning blend and 1/2 teaspoon our our classic lemonade
You can see the veggies on the bottom. Since I'm using freeze dried veggies I added hot water for my liquid. My husband is English so we always have the electric kettle with hot water in seconds. For this amount of veggies I used 3/4 cup of hot water and cooked in the microwave. This brand of cookware is great in the microwave, oven or sun oven.  I wanted dinner fast! Microwaving for 3 1/2 minutes for this size serving of Salmon is what was required. I let it rest with the cover closed for 1 minute more and AHHHHH!
Perfectly done salmon, and perfectly done veggies.  One piece of cookware. NO washing, chopping, peeling of vegetables. No bagging and storing of pieces of veggies not yet used hoping I do use them in the next day or so.  Just quick, easy, tasty and nutritious food!
I know the lighting was not very good for these pictures, but you do what you can with what you've got at the time.

My point is ....
It is wonderful to live in a time were we do have freeze dried foods available to all of us! I work two jobs. I may have to cook for one or for 8, who knows! I wish my grandmother had this available to her when she was alive and living on her own and did not eat right as it was just too difficult to bother. This would have made her life so much easier and healthier. When my son goes off to college he will have decent food on hand to eat well when he's not off getting pizza!

I just know that I feel so much better knowing we are eating quality foods AND that I have 
MY own Home Store to depend on no matter what happens.


Francesca Hutchinson
Silver Executive
Independent Thrive Life Consultant
Email: ThriveSisters@gmail.com
Phone: 805-813-1265      

The more we can save money while feeding our families nutritious food; prepare ourselves, our friends, and our neighbors, the better off we ALL are.









Monday, August 19, 2013

Sun Oven Sunday Dinner

I absolutely LOVE my Sun Oven, so much so that I now have two! The new All American Sun Oven came out and it is bigger and better and I had to have one. I waited patiently until we had them at Thrive Life, OK not so patiently, but I have mine now.

We have been eating nice and light around here for quite some time now.  Saturday we used the Sun Oven to make Citrus Chicken. It's hot and sunny here so it didn't take very long to cook my boneless citrus marinated chicken breasts and thighs. They turned out very nice, plump and juicy.

But there are times that I miss the big Sunday dinners I use to make. This Sunday I found myself craving roasted vegetables and pot roast. I also did not want to heat up my kitchen. So I made it as easy on myself as I could. 

These ....












Turned into these, roasted and not dried out.

Since I was using a pan that would reflect the heat I covered the lid with a dark kitchen towel. Worked great!










When all was done I just let my meat rest while I reduced the juices and thicken slightly to make a very nice tasty sauce.

Now for dessert.  We really needed something light after this meal. I found a recipe on Pinterest that really intrigued me. It was just a box of Angel Food cake mix and a can of crushed pineapple. That's it! You stir the two together and bake in a 9x13 pan and it was very nice. I just wanted a little more flavor to it. It made me think of the ambrosia pudding I use to make. So I added some of those flavors. 

I don't have any canned pineapple so I used my Thrive Pineapple Chunks that I reconstituted with water then blitzed in the blender to "crush". I added drained mandarin oranges and coconut.
Stirred gently and poured into a parchment lined pan.
After it baked in the Sun Oven I created a glaze using the mandarin orange juice and powdered sugar. Drizzed glaze on top of the cake and sprinkled some extra coconut.

Tasted even better than it looks!


If you would like more details on the Sun Oven or more details on the cooking of foods in the Sun Oven please don't hesitate to ask! You can leave a message here or email me directly.

If you are interested in another recipe for a dessert I created, check out my Guest Blog Post for Pecan Pie Plus over at Misty's Your Own Home Store.

Francesca Hutchinson
Silver Executive
Independent Thrive Life Consultant
Email: ThriveSisters@gmail.com
Phone: 805-813-1265      

The more we can save money while feeding our families nutritious food; prepare ourselves, our friends, and our neighbors, the better off we ALL are.













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Thursday, August 1, 2013

Thrive Sweet Corn Chowder

I love our Thrive Sweet Corn and I have made many variations of Corn Chowder.  I have often made Ham and Corn Chowder before our Chef Seasonings and Béchamel Sauce was available.  I have to admit that I really enjoy Chef Todd's Thrive Sweet Corn Chowder and so does my family.  You should really give it a try.

Thrive Life has a really great deal on our Freeze Dried Sweet Corn, too good to pass up. The corn is one of the veggies we go though the quickest.  Too many in my family enjoy it straight out of the can! Making it hard to keep in stock in my Home Store.  When I saw this month's special I was my first customer.

Sweet Corn Chowder
by Chef Todd Leonard, CEC
Prep time: 35 min
Serves 12 ( 3 qts.)
Corn Chowder Video

IngredientsInstructions
2tbsp. garlic
2tbsp. butter
½c. THRIVE™ Ham Dices, reconstituted
c. THRIVE™ Sweet Corn (FD)
½c. THRIVE™ Green Chili Peppers (FD)
½c. THRIVE™ Celery
½c. THRIVE™ Chopped Onions (FD)
1c. THRIVE™ Red Bell Peppers (FD)
1c. THRIVE™ Potato Chunks
1tbsp. chili powder
½tbsp. THRIVE™ Chef's Choice Seasoning Blend
½tbsp. cumin
2qts. water
2c. THRIVE™ Béchamel sauce, dry
½tsp. THRIVE™ Peppercorn Seasoning Blend
1tbsp. THRIVE™ Chives (FD)
1tbsp. THRIVE™ Cilantro (FD)
c. cream
2tbsp. Cholula hot sauce
¼c. Baby Ray's BBQ sauce
1tbsp. lime juice
Measure out and prepare all ingredients.

In a 1-gallon stock pot, sweat the garlic, butter, and ham in a pot but do not allow to brown. Add in all vegetables, chili powder, Chef's Choice blend, cumin, and water and bring to a simmer.

Allow to simmer for 5 minutes. Add béchamel powder slowly while stirring and return to a simmer.

Add all remaining ingredients and bring back to a simmer.



Play with the recipe and adjust any seasonings to your family's liking. This is so easy and so delishous that many of us have been building our Meals In A Jar to have on had to make it even quicker! 

Sweet Corn
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Silver Executive
Independent Thrive Life Consultant
Phone: 805-813-1265      

The more we can save money while feeding our families nutritious food; prepare ourselves, our friends, and our neighbors, the better off we ALL are.

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