Monday, October 20, 2014

THRIVE Spiced Apple Cider - Wassail Recipe

I have to say that THRIVE's new spiced apple cider is delicious.  Its pretty much perfect the way it is with just a pinch of sugar, and even better when mixed with a little extra spice!

THRIVE recipe


  1. Add all ingredients to a pot, juicing the orange and dropping peel in to steep.
  2. Bring to a simmer for 5 minutes, shut off heat, and allow to steep for 5 additional minutes. Strain before serving.
  3. Bring to a simmer for 5 minutes, shut off heat, and allow to steep for 5 additional minutes. Strain before serving.
Recipe By Chef Todd

Sunday, October 19, 2014

Lemongrass Chicken Farfalle

If you are wanting an easy dinner in under 30 minutes this recipe is for you.  The fragrant lemongrass and basil sauce is a perfect match for our seasoned chicken slices and rainbow farfalle pasta.  It is so nice to be able to grab a few ingredients from the pantry instead of paying double for takeout!
farfalle pasta thrive life


2 cups THRIVE rainbow farfalle pasta
2 cups THRIVE freeze dried chicken slices
1 package Saffron Road lemmongrass basil simmer sauce

re-hydrate chicken in 2/3rds cup of warm water for 5 minutes. bring 4 cups of water to a boil, then add pasta and cook for 8 minutes. pour contents of simmer sauce package into a small sauce pan and warm over medium heat adding chicken once hydrated. once pasta is cooked, drain off excess water and combine with chicken and sauce. serve immediately

Saturday, October 18, 2014

THRIVE Sweet Corn and Black Bean Salsa



  1. Prepare beans according to instructions on container.
  2. Combine all other ingredients in a bowl and allow to reconstitute for 15 minutes.
  3. Add beans and stir well. Refrigerate for 2 hours before serving.
Recipe by Chef Todd

Sunday, October 12, 2014

THRIVE Philly Cheese Steak Casserole 100% Food Storage

Yummmmmmy!  This is by far one of our most favorite new recipes we have come up with.  We were in the mood for beef but didn't want anything with a Mexican or Italian flavor and this dish hit the spot.  The fact that this is from 100% dry food storage just makes it that much better!

For tonight's dinner I decided to saute the peppers and onions.  After cooking the meal I think that it is safe to say you can skip this step and rehydrate these along with the meat and it wont make that much of a difference in flavor.

We hope you enjoy it as much as we did!


2 cups THRIVE elbow macaroni
2 cups THRIVE freeze dried green bell peppers
3 cups THRIVE freeze dried beef dices
2 cups THRIVE freeze dried mozzarella cheese
3 cups THRIVE powdered milk*
1/2 tbs THRIVE chopped onions
2 tbs THRIVE flour
2 tbs THRIVE butter powder*

preheat oven to 350 degrees.  combine beef dices, peppers and onions in a large mixing bowl and rehydrate with room temperature water.  meanwhile boil noodles in a large sauce pan. start your cheese sauce by adding prepared butter powder with flour in a medium sauce pan over medium heat. once blended add prepared milk and freeze dried cheese stirring frequently, be careful not to scorch the sauce as it will thicken as it cooks.  once noodles are cooked, drain in a colander.  combine all ingredients into a large casserole dish and bake covered for 20 minutes.


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