Healthy eating that's a piece of cake (oh wait...)

As a mother of five It has always been important to have dinner together as a family, yet at that time of night, kids need help with homework, my husband is coming home from work and I am tired! To the RESCUE is a product called Thrive!! Freeze dried food that is convenient, delicious, healthy, with no preservatives and has a shelf life of 25 years! YES I cook with Thrive  DAILY!
     No more chopping and no more waste!! I LOVE IT! And I have found that being a consultant has helped me gather food for my home store, make an extra house payment every month and contribute to the charity Thriving Nations that Thrive Life founded. It is very fulfilling. I am also able to stay home with my kids except for 1 event a week where I can mingle, socialize and share my knowledge of this amazing company!
  If you feel passionate about gathering a home store for your family and want tasty, convenient, healthy food that you WANT to rotate, then contact me about being a consultant, having a party, or ordering! 

Here are some Gluten Free recipes. I served the Cupcakes at my Gluten free cooking class in October. They are to die for!!! Just sayin'- they will disappear so fast! YUM

by Todd Leonard CEC on May 28 2013

 

 

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Notes

Featured in the September 2013 Thrive It Up broadcast.

 

Quinoa with Peas and Carrots

by Todd Leonard CEC on May 09 2012

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Best served cold!

Prep Time

30 minutes

Yield

4 servings

Calculate recipe for Servings

 

Source

Chef Todd Leonard

Ingredients

1 c thrive quinoa 2 c water 2 t thrive chicken bouillon 1 1⁄2 c thrive green peas 1⁄2 c thrive carrot dices 1⁄2 c thrive chopped onions 1⁄2 t thrive iodized salt 1 1⁄2 T olive oil 1⁄4 t black pepper 2 T walnuts, chopped 1 T fresh lemon juice 1 t rice wine vinegar 1 t pit seasoning 2 T fresh cilantro, chopped fine

Instructions

Place quinoa in a fine strainer and rinse under cold water. In a 2-quart saucepan, bring the water and chicken bouillon to a boil. Add the rinsed quinoa to the boiling water and bring to a simmer for 15 minutes or until tender. Reconstitute the peas, carrots, and onions; drain off excess water and place in a bowl. Rinse the cooked quinoa in a strainer over cold water; once drained, add to bowl. Add the rest of the ingredients to the bowl and mix well. Serve cold.

 

GOOD GLUTEN FREE FLOUR:

6 C. White Rice flour

2 C. Potato Starch

1C. Tapioca flour

Add Xanthum Gum  ( Don't add the Gum until you use the flour to bake with it)

(Tapioca flour and starch are the same thing)

14 Grain Bread - Amber Spackman

Not a gluten free recipe

Ingredients:

6 C. Hot water 2 TBPS. Salt

2 C. Thrive 9 grain cereal 2/3 C. Oil

1 C. sunflower seeds 2/3 C. Honey

1/3 C. Thrive Millet 3 TBSP. Dough enhancer

1/3 C. Thrive Amaranth 3 TBPS. Gluten flour

1/3 C. Thrive Quinoa 3 TBSP. Yeast

1/3 C. Sesame seeds

1/3 C. Flax

Add the first 7 grain ingredients with the hot water in a Bosch mixer. Let sit while you grind your Whole wheat flour or gather the rest of your ingredients. This will soften the grains a little. Then add the rest of the ingredients to your Bosch mixer. Gradually add about 10-12 cups of Whole wheat flour to your mixer as it mixes and starts to pull away from the sides of your mixer. Mix for 8-10 mins. Divide dough into five parts and put into greased loaf pans. Let rise until double. 45 mins. to 1 hour. Bake at 350 degrees for 30-35 mins.