Thrive Chicken Nuggets!

The idea for this recipe has been floating around in my head for quite a while now and I am quite pleased with the results. These chicken nuggets are quick to prepare using your Thrive ingredients and have a great, mild flavor that kids will love. Best of all - they are actually healthy! If you would prefer a more "chickeny" chicken nugget, you could reduce or omit the potato beads and add a little more whole egg powder. Making the recipe as it is listed here will make nuggets that are similar to crab cakes - smooth and tender.

1c Thrive Freeze Dried Chicken
2T Thrive Celery
1T Thrive Onions
3/4c Hot Water (divided)
3T Thrive Potato Beads
1T Thrive Whole Egg Powder
1/4t Salt
3T Thrive Pancake Mix OR Bread Crumbs*
Oil for Pan Frying

Combine chicken, celery, onions and 1/2c hot water in the bowl of a small food chopper. Pulse a few times to chop chicken into small pieces, then let the mixture rest for 5 minutes. Empty chicken mixture into a small bowl and add the rest of the hot water, potato beads, egg powder and salt. Mix thoroughly, then shape into 6 nuggets. Put the pancake mix or bread crumbs in a shallow bowl. Dip each nugget into the crumbs, pressing gently to help the crumbs stick to the nugget.

Heat a small amount of oil (several tablespoons) in a skillet. Pan fry the nuggets until golden brown on each side. Allow to cool slightly before serving.

* The coarseness of the bread crumbs will determine how crispy the outer coating of your nugget is. If you prefer a thick, crispy coating, try using Panko breadcrumbs. If you would rather have a softer texture, use the pancake mix.

Bake a Better Granola Bar

Ready for a challenge? Send your kids to school with healthy, homemade granola bars next week. The best part about making your own granola bars is that you can make them with exactly what you want in them - fruits, nuts, chocolate, added fiber, anything! My daughter's school is peanut free, so I use sunflower seeds, flax seed, chia seeds, coconut, chocolate chips and walnuts. They are unbelievably delicious and packed with vitamins and minerals. Soaking your oats, cracked cereal and walnuts is highly recommended - the bars will be significantly more nutritious, and soaking makes the oats naturally sweeter, reducing the need to additional sugar.

4.5c Thrive Instant Oats, Soaked*
1/2c Chopped Raw Walnuts, Soaked *
1/2c Thrive 9 Grain Cracked Cereal, Soaked*
1/2c Thrive Whole Wheat Flour
1/2t Thrive Salt
1c Honey
1/4c Butter
1/4c Coconut Oil
2t Vanilla Extract
Optional (choose at least 2): 1/4c Ground Flax, 2T Chia Seeds, 1/4c Mini Chocolate Chips, 1/2c Chopped Peanuts (or any other kind of nut), 1/2c Peanut Butter (or other nut butter), 1/2c Sunflower Seeds, 1/2c Shredded Coconut, 1/2c Dried Fruits (raisins, craisins, Thrive apple slices, Thrive banana chips, chopped figs),

*Soaking: combine oats, walnuts and cracked cereal with 1-1/2c warm water, 1/4c whey, buttermilk or plain yogurt and 1/4c Thrive whole wheat flour. Stir well to combine, cover and leave on the counter overnight or for up to 24 hours. Drain any remaining liquid (there might not be any), then spread everything out on a large cookie sheet and bake at 250 degrees for 2 hours or until crisp. Yes, this is a time consuming step that requires you to plan ahead. Yes, it is absolutely worth it. You can always make a double batch and freeze half for next time!

In a small sauce pan, combine honey, butter, oil and vanilla. If you are going to use peanut butter (or another nut butter) add it at this step. Heat the mixture on medium heat until simmering and frothy. Continue to cook the honey, stirring frequently, until the froth has disappeared. This is a very important step - if you don't cook the honey long enough, your granola bars will fall apart later!

While your honey is heating, combine the remaining ingredients and your choice of mix ins. Stir all of the dry ingredients together, then pour the honey mixture over the top. Mix very well and press firmly into a 9x13 pan. Bake at 350 degrees for 10 minutes. Cool completely before cutting into bars or squares. Store in an air tight container.

Broccoli Cakes

According to my daughter, most vegetables are evil. Corn is acceptable, and she will usually eat peas, but anything beyond that requires excessive drama. These broccoli cakes seem to fly under the "evil vegetable" radar.

2c Thrive Broccoli
1 1/2c Water, divided
1/2c Thrive 6 Grain Pancake Mix
2T Thrive Whole Egg Powder
1c Shredded Cheese (I used 1/2 mozzarella and 1/2 mild cheddar)
Dash Salt

Preheat oven to 375 and grease a large cookie sheet. In a microwave safe bowl, combine broccoli and 1 cup water. Cover with plastic wrap, microwave on high for 2 minutes, then drain any excess water. Meanwhile, whisk together pancake mix, whole egg powder and salt. Add remaining 1/2 cup water and stir until well combined. Fold in drained broccoli and cheese. Using a 1/4c measuring cup, scoop out batter and drop onto cookie sheet, using your fingers to spread the batter out slightly to form a patty shape. Repeat with remaining batter, then bake for 25 minutes, turning cakes over halfway through baking. Serve plain or with a side of ranch dressing.