Pumpkin Cornbread

A simple twist on traditional cornbread - delicious, nutritious and a perfect addition to your fall menu.

 1c Thrive 6 Grain Pancake Mix
1c Thrive Cornmeal
1c Milk
1/2c Pumpkin Puree
1/4c Thrive Sugar (white or brown)
2T Thrive Whole Egg Powder
1t Pumpkin Pie Spice

Preheat oven to 400 and grease a 9" pie plate. Combine all ingredients, mixing thoroughly. Pour into greased dish and bake for 25 minutes or until golden brown.

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.

Pumpkin Walnut Breakfast Cake

The ever versatile Thrive 6 Grain Pancake Mix strikes again in this delicious breakfast cake. Spend five minutes putting this recipe together, then pop it in a hot oven before you jump in the shower. It will be ready to serve by the time you're done applying your makeup :)

1-1/2c Thrive 6 Grain Pancake Mix
1c Milk
2/3c Pureed Pumpkin
1/2c Applesauce (or butter, or coconut oil)
1/2c Chopped Walnuts
2T Thrive Whole Egg Powder
2t Ground Cinnamon
1/4t Ground Nutmeg
Dash Ground Cloves

Preheat the oven to 350 and grease a pie plate. Combine all ingredients and mix well. Pour into greased pie plate and bake for 40 minutes. Allow to cool slightly before serving.

Tropical Morning Muffins & A Giveaway!

Start your morning right with a hefty dose of vitamins, minerals and deliciousness! These muffins are great with a hot cup of coffee or tea, or even a tall glass of ice cold milk. I like to add a couple of tablespoons of ground flax seed to my muffin recipes - it adds a nice, nutty flavor, as well as all those good essential oils, fiber and omega-3s. If ground flax isn't your thing, feel free to leave it out.

1c Thrive White or Whole Wheat Flour
1/4c Thrive White Sugar
1T Thrive Whole Egg Powder
1t Thrive Baking Powder
1/4t Thrive Baking Soda
1/4t Thrive Salt
2T Ground Flax Seed (optional)
1/3c Applesauce
1c Water
1/2c Thrive Pineapple Chunks
1/4c Thrive Mangoes
1/4c Thrive Banana Slices
1/4c Thrive Maroon Cookie Mix
Shredded Coconut (for garnish)

Preheat oven to 350 and grease a 12 cup muffin tin. Combine flour, sugar, egg powder, baking powder, baking soda and salt. Stir well to combine. Add water and applesauce and mix well. Gently fold in fruits and cookie mix. Pour 1/4c of the batter into each of 12 greased muffin cups. Sprinkle with shredded coconut, lightly pressing the coconut into the batter to help it stick. Bake the muffins at 350 for 18-22 minutes or until lightly browned.

Ready for my first ever giveaway? I am! All you have to do to enter is: 1) either follow my blog or "Like" it on Facebook, and 2) leave a comment on this recipe telling me what your favorite Thrive product is, or if you aren't yet a Thrive customer, what product you most want to try. One lucky person will win a cute little package with the ingredients needed to make their very own batch of Tropical Morning Muffins, premeasured and everything!

One entry per person please, and the winner must live within the 48 contiguous United States. A winner will be chosen at random at 9am Mountain Standard time on Monday, September 19th. All entries received up until that time will be eligible. Best of luck to everyone!

Sausage Ricotta Ravioli

These little raviolis are just pure decadence. You can make them by hand, but it will be a lot easier if you have a pasta machine. I don't have one and my raviolis came out a little too thick. They were still delicious, though!

2c Thrive Flour
4T Thrive Whole Egg Powder
1/4c Water

Make a little mountain out of your flour on a clean counter top, then press the bottom of your measuring cup into the top of it to make a well. Combine the egg powder and water in a small bowl and pour it into the well.

Using a fork, stir the eggs, slowing bringing flour into the mixture. When a dough starts to form, use your hands to work more flour into it until a stiff dough forms. Knead it for a minute or two, then cover it with plastic wrap and let it rest for 10 minutes. While it is resting, make your filling:

1/2c Thrive Sausage TVP, rehydrated
1 Recipe Homemade Ricotta or 3/4c Store Bought
1/4c Shredded Mozzarella

Mix the filling ingredients together well. Working with 1/4 of the dough at a time, roll it out using a pasta machine or a rolling pin. Put a teaspoon of filling on one side of the pasta sheet, then fold it over. Cut it with your pizza wheel and carefully seal the edges.

Bring a large pot of water to a rolling boil. Add the raviolis, about a dozen at a time, and cook for 3-4 minutes. Remove carefully with a slotted spoon and serve with your favorite sauce. If you have leftover filling, try it in an omelet!

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.

Double Chocolate Brownie Oatmeal Cakes

Breakfast or dessert? You decide!

1c Thrive Oats
4T Thrive Brownie Mix
3T Thrive Instant Milk Powder
2T Thrive Whole Egg Powder
1c Water
1/4c Mini Chocolate Chips
2T Thrive Brown Sugar

Preheat oven to 350 and grease 4 ramekins or muffin cups. In a small bowl, combine all ingredients. Mix until batter is smooth and no lumps remain. Pour into ramekins and bake at 350 for 25-30 minutes. Allow cakes to cool for 10 minutes before topping with whipped cream. Serve immediately!

What the heck are ramekins? They are small baking dishes - these are really cute!

Soft, Sweet Rolls

These rolls are very soft and delicately sweet. Perfect with a bit of jelly and your morning cup of coffee - and they're only 125 calories each!

1/2c Warm Water
1 Packet Instant Yeast
1 1/2c Thrive White Flour
1T Thrive Whole Egg Powder
1/8t Thrive Salt
3T Thrive White Sugar
1T Thrive Instant Milk Powder
2T Butter

Dissolve yeast in water and set aside. In a medium bowl, combine flour, egg powder, salt, sugar and instant milk powder. Add yeast mixture and knead for 5 minutes. Add butter and mix for another 5 minutes. Cover and let rise for 30 minutes. Preheat oven to 365 degrees. Divide dough into 8 rolls. Bake on a greased cookie sheet for 18-20 minutes or until golden brown. Serve warm.

Meatballs!

Meatballs? From food storage? Yeah, baby! This recipe will make 12 - 15 flavor packed meatballs that are crispy on the outside, soft and fluffy on the inside. Delicious in spaghetti, sweet and sour sauce, and Swedish meatball sauce.

1c Thrive Freeze Dried Ground Beef
2T Thrive Whole Egg Powder
1/2c Thrive Oats
1/4t Thrive Salt
1/8t Black Pepper
2/3c Water
2T Thrive Diced Celery
2T Thrive Chopped Onions

In a food processor, combine beef, egg powder, oats, salt and pepper. Pulse until beef is finely chopped. Add water, celery and onions and pulse a few more times until the mixture comes together. Shape into 1" meatballs and pan fry in a little olive oil, turning until golden brown on all sides. Note that these meatballs cook very quickly, you'll need to turn them about every 30 seconds or so.

Bacon and Egg Salad Sandwiches

Thrive Whole Egg Powder makes these sandwiches a low fat alternative to the original version, without giving up the flavor you love. Feel free to add your favorite seasonings, or try something new like curry powder!

3/4c Thrive Whole Egg Powder
1c Water
1/4c Thrive Chopped Onions
1/4c Thrive Celery
2T Thrive Carrot Dices
4 Slices Cooked Bacon, Crumbled
1/2c Light Mayo
2T Relish
Salt and Pepper
8 Slices Bread

Whisk together egg powder and water until smooth. Microwave in 1 minute increments, stirring occasionally, until the eggs are cooked through. Fluff with a fork and set aside.

In a small saucepan, simmer onions, celery and carrots until soft (about 10 minutes). Drain well and add to eggs. Refrigerate for 30 minutes or until chilled. Add bacon, mayo and relish to egg mixture and stir until well combined. Season with salt and pepper. Makes 4 sandwiches.

Meatloaf with Tomato Glaze

This low fat meatloaf comes together quickly and is loaded with veggies. Replace the traditional ketchup topping with a homemade tomato glaze for a four star weeknight meal!

1lb Lean Ground Beef
1lb Ground Chicken, Pork or Turkey
2T Thrive Whole Egg Powder
2T Thrive Tomato Powder
2T Thrive Carrot Dices
2T Thrive Freeze Dried Celery
2T Thrive Red & Green Peppers
1/4t Garlic Powder
1/4t Salt
1/3c Water

Preheat oven to 350 degrees and line a baking sheet with tin foil (non stick foil works best). In a large bowl, combine all ingredients and mix well. Pour meat mixture onto baking sheet and shape into a loaf. Bake at 350 for 30 minutes.

While the meatloaf is baking, make the glaze. In a small saucepan, combine:

1/2c Thrive Tomato Powder
2T Grated Parmesan
3t Brown Sugar
2t Worchestershire
1t Garlic Powder
1t Onion Powder
1t Ground Mustard

Stir well and simmer for 15 minutes or until sauce starts to thicken. Cover and keep warm.

After the meatloaf has baked for the first 30 minutes, turn the oven to 400 degrees and continue baking, brushing the top and sides with the glaze every 10 minutes until a nice crust forms and the meatloaf is cooked through - usually an additional 30 minutes depending on how thick your loaf is. Slice and serve the meatloaf, drizzled with additional glaze if desired.

Breakfast "Cupcakes"

Told you we'd be making more savory cupcakes soon! Today, breakfast. Simple, quick and delicious.

12 Small Wonton Wrappers (alternative below)
2T Thrive Red & Green Bell Peppers, Rehydrated*
8T Thrive Whole Egg Powder
2T Thrive Ham TVP
1T Thrive Freeze Dried Onions
1 1/4cThrive Instant Milk, Prepared
1/2c Shredded Cheddar Cheese

Preheat oven to 350 degrees. Grease a 12 cup muffin tin and fit one wonton wrapper into each cup. In a medium sized bowl, combine peppers, egg powder, ham, onions and water. Stir well. Pour mixture into wonton cups and top with cheese. Bake at 350 for 20 minutes or until eggs are set and cheese is melted.

If you don't have wonton wrappers, you can use bread. Remove the crust, then flatten each slice with a rolling pin and fit it into the muffin cup. Toast and eggs in one cute little hand held "cupcake"!

*Rehydrating Thrive Red & Green Bell Peppers: I have found that the best way to rehydrate our peppers is to put them in a small bowl and cover then with water plus one inch. Cover the bowl with a little plastic wrap and microwave them for one minute. Check to see that they are softened; if not, microwave in 30 second increments until they are soft.