THRIVE Life: Chef Todd’s Breakfast Gravy

by theprovidenceteam

 

Chef Todd’s Breakfast Gravy

Try serving over biscuits or omelets!

Prep Time: 15 minutes

Yield: 5 servings

Ingredients

Instructions

In a small bowl, combine sausage, onions, and 1/2 cup water and let soak 5 minutes. Simmer mixture in a small saucepan (without draining) with butter and seasoning blend until almost dry. Add remaining water and béchamel and bring to a simmer for 3–5 minutes. Fold in chives and serve.

Notes

Featured in the September 2013 Thrive It Up broadcast.

THRIVE Life: Chef Todd’s Black Bean Chocolate Cupcakes!

by theprovidenceteam

Chef Todd’s Black Bean Chocolate Cupcakes!

Delicious chocolate cupcakes made with black beans! 

I’m told these cupcakes are killer good…..

Prep Time: 30 minutes

Yield: 15 servings

Ingredients

Instructions

Cook beans, rinse with cold water. In a blender, blend beans, egg mixture, and vanilla until completely liquefied. In a mixing bowl, cream together butter and sugar until light and fluffy. Add baking soda, baking powder, and cocoa powder. Add bean mixture and beat until smooth.

Scoop batter into prepared muffin tins. Bake at 350⁰F for 14–18 minutes, until toothpick comes out clean. Cool for 5 minutes and remove from tins. For frosting, cream together butter and cream cheese until smooth. Add sugar and cocoa powder. Mix in cream and beat at high speed for 30 seconds. Frost cupcakes when cool.

Notes

Featured in the September 2013 Thrive It Up broadcast.

THRIVE Life: Thrive It Up ~ September 2013 …. Watch and be amazed!

by theprovidenceteam

About THRIVE It Up

THRIVE It Up is a video broadcast featuring brand-new recipes developed by our in-house chef, Todd Leonard, using the THRIVE products that are on sale each month. You’ll see Chef Todd demonstrate his recipes, and learn tips and tricks on convenient everyday cooking with THRIVE. Tune in to THRIVE It Up each month to make sure you don’t miss out on Chef Todd’s expert advice, unmistakable personality, and incredible recipes!

THRIVE Life: Watch Thrive It Up! August 2013

by theprovidenceteam

 

THRIVE It Up is a video broadcast featuring brand-new recipes developed by our in-house chef, Todd Leonard, using the THRIVE products that are on sale each month. You’ll see Chef Todd demonstrate his recipes, and learn tips and tricks on convenient everyday cooking with THRIVE. Tune in to THRIVE It Up each month to make sure you don’t miss out on Chef Todd’s expert advice, unmistakable personality, and incredible recipes!

 

THRIVE Life: Thrive-a-lized Zucchini Cornbread

by theprovidenceteam

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Another shot at The Great Summer Zucchini Challenge!

Ingredients:

1. 1 cup THRIVE Flour

2. 1 cup THRIVE Cornmeal

3. 1 tbsp THRIVE Baking Powder

4. 1/2 tsp THRIVE Salt

5. 1 tbsp Chile Powder and 1 tsp of Cholula Hot Sauce if you like

6. 4 Eggs or THRIVE Whole Egg Powder – reconstituted

7. 1/2 cup Half and Half

8. 1/4 cup Butter or THRIVE Butter Powder – reconstituted

9.  4 cups shredded Zucchini

10. 1 onion chopped or 1/2 cup THRIVE Chopped Onion

11. 1/2 cup  THRIVE Sausage Crumbles

12. 1/4 cup THRIVE Green Chile Peppers

13.  2 cups shredded THRIVE Cheese – reconstituted

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Directions:

1.  Nothing fancy…I just through everything in a medium sized bowl and mixed it up!

2. Put mixture in a prepared baking pan 9×12 should do.

3. Bake at 350 degrees for 30 minutes.

4. Enjoy….THRIVE on!

Taste Test: I liked it! My husband said it was good, but weird….and when I told him the dogs knocked the pan off the counter and eat the leftovers he wasn’t heartbroken, lol!

THRIVE Life: Thrive Classic Lemonade ~ New Product!

by theprovidenceteam

Click Here To Order Now!

THRIVE Life: Zucchini Muffins with Brown Sugar Cinnamon Topping!

by theprovidenceteam

The Great Summer Zucchini Challenge continues…..

These are the real deal! Sugar, Flour, Oil… the whole nine yards…No Paleo this time so I can’t eat them. These are to go in my husbands lunch next week.  Shhhh…don’t tell him I added the healthy Flax Seed Meal and Flax Seeds to the topping….

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Muffin Ingredients:

  • 1 cup vegetable oil
  • 2 cups fresh shredded zucchini from the garden
  • 2 teaspoons vanilla extract
  • 1/2 cup raisins
  • 1 teaspoon cinnamon

Topping Ingredients:

  • 1/4 teaspoon ground cinnamon

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Directions

  1. Preheat oven to 325 degrees . Prepare muffin tins with cooking spray.
  2. Mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone.
  3. Sprinkle the tops with the brown sugar-cinnamon mixture.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25-30 mins  depending on the size of the muffin tins.
  5. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  6. Enjoy…Thrive on!

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THRIVE Life: THRIVE Blueberry Muffins ~ Paleo Style

by theprovidenceteam

THRIVE Blueberry Muffins ~ Paleo Style

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Beautiful muffins that are light, fluffy and moist. Great texture too!

Ingredients:

1 cup of Coconut Flour
1/2 cup of Coconut Oil
12 Eggs or THRIVE Whole Egg Powder – reconstituted
1/2 cup Coconut Milk
1 teaspoon Apple Cider Vinegar
1 teaspoon THRIVE Baking Soda
1/2 teaspoon THRIVE Baking Powder
2 teaspoon Cinnamon
1/2 teaspoon THRIVE Salt
1/4 cup Raw Honey or THIRVE Honey Crystals – reconstituted or Sugar Free Maple Syrup
1 cup of THRIVE Blueberries – no need to reconstitute

Directions:

  1. Combine all wet ingredients into a large bowl
  2. Combine all dry ingredients in a separate bowl
  3. Mix together wet and dry ingredients
  4. Add fruit and stir
  5. Pour the batter into prepared muffin pan. I used Coconut Spray Oil
  6. Make 12 regular sized muffin
  7. Bake at 400 degrees for 10-15 minutes
  8. Enjoy…THRIVE on!

THRIVE Life: Fresh Apricot & THRIVE Blackberry Crisp ~ Paleo Style

by theprovidenceteam

4th of July around here mean the cots are ready to come off the tree!

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Ingredients:

Filling

4-6 cups of pitted, sliced fresh Apricots. Ours are the Blenheim variety ~ a local specialty.

2 cups THRIVE Blackberries – reconstituted

3 tbsp Coconut Oil – melted

1/4 cup Sugar Free Maple Syrup or THRIVE Honey Crystals – reconstituted

1 tsp Cinnamon

1/2 tsp THRIVE Salt

Topping

1.5 – 2 cups Almond Flour

1/2 cup Shredded Unsweetened Coconut

4 tbsp Butter – melted or Coconut Oil – melted

1 tsp Cinnamon

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Instructions:

Filling ~ really easy

1. Prepare the cots

2. Mix together with remaining ingredients.

3. Place in a prepared baking dish, 9×12-ish. I used Coconut Spray Oil

Topping ~ just as easy

1. Mix together all ingredients. Mixture should have a crumbly texture. I’m lazy and did the mixing in a ziplock bag!

2. Cumble mixture over top of filling.

Bake at 350 degrees for 40-50 minutes until topping is browned and fruit juices are bubbling.

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Enjoy…THRIVE on!

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THRIVE Life: Why We Love THRIVE!

by theprovidenceteam

 

freeze dried food

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