30 Days of THRIVE - Bread Pudding

Hello Everyone!! Who is ready for another awesome 30 days of THRIVE Dish??? ME TOO!!!

This time I wanted to do something that my family absolutely LOVES!!!

Do you remember that yummy homemade bread that we made just a couple weeks ago? Well this is a great way to make the best of that bread. Especially if you have little ones in your home, the bread bag does not always get closed, am I right? So what do you do with stale bread? MMMM.....one of my very favorite things....make bread pudding! This is so simple, and very flexible. It can be sweet, or savory, or you could make it into a meal by adding some chicken and veggies!

We are going with a sweet version today! Here is what you are gonna need:
***Word of Warning: This recipe is only a ratio based recipe. This will depend on your bread and
             how much you have to use. The good news is that you really can't go wrong!***
Bread (broken up into chunks)
Whole Egg Powder (I start out with about 6 eggs equivalent once prepared)
Instant Milk (I use about 1/2 as much milk as eggs)
Butter Powder (about 1 Tablespoon)
Add in your favorite spices (I use cinnamon and nutmeg)
A splash of vanilla

The key to making this great is to mix all of your wet ingredients, and then slowly add in the bread pieces. You want the bread to be wet, but no dripping. Once you get all the bread mixed in, spray (I use coconut oil) the pan you will be cooking in. I love to make them in muffin tins! The kids love them and it makes them easy for the hubby to take with him to eat on the way to work!
Bake @ 375 degrees for about 20 mins (you want them to still be soft to the touch, but not squishy)

While those are baking, you are gonna want to mix up this yummy syrup to put over the top. Trust me....you will not miss maple syrup after you taste this yummy stuff!!

Buttermilk Syrup  (origional recipe and tutorial can be found here @ Our Best Bites)

3/4 Cup buttermilk (Here is a tutorial on making your own buttermilk from THRIVE)
1 1/2 Cup sugar
1/2 Cup real butter
2 Tbsp Honey (prepared)
1 tsp. baking soda
1 tsp. vanilla

Combine buttermilk, sugar, butter, honey, and baking soda in a LARGE pot. (pot needs to be much larger than your ingredients because this will expand!)
Bring ingredients to a boil and reduce heat to low (you want to see small bubbles). Cook, stirring very frequently, for 8-9 minutes. (you can cook it for less time and it is more syrup like and less caramel like...up to you!)

Remove from heat and add vanilla.

Let sit for a few mintues so that you do not burn yourself....because I promise you will not be able to contain yourself after the first bite. Give it a good stir! Enjoy!!

Blueberry Muffin "Cake"

I've been wanting to make blueberry muffins for a while and this week I finally did! Sad to say in the past I usually just used a box to make blueberry muffins. I have been looking for an easy, yummy, and THRIVE friendly recipe for a while and I'm happy to say I found one!

The reason I call it a muffin cake, is because that's how I got Jaxon to eat it :) And it's a thicker consistency.

You will need:

1 cup THRIVE blueberries
2 cups THRIVE flour
1 cup THRIVE quick oats
2/3 cups THRIVE sugar
1 tsp THRIVE baking soda
1 tsp THRIVE baking powder
1/2 tsp THRIVE salt
2 THRIVE eggs
1 1/2 cups greek yogurt
2 Tbs THRIVE honey (prepared)
1/4 c butter melted

Directions:

1. Preheat your oven to 350 degrees. Line a muffin tin or spray with cooking spray.
2. Next place 1 cup THRIVE blueberries in a small bowl and add 1 cup of water. Let them soak while you mix the other ingredients.
3. In a large bowl mix together the dry ingredients. If you are using THRIVE egg powder, go ahead and add 2 Tbs to the dry ingredients.
4. In a second bowl mix together yogurt, honey, and melted butter. If you're not using THRIVE eggs add 2 eggs here.
5. Mix the wet ingredients into the dry.
6. Drain the blueberries and add to the batter.
7. Spoon batter into muffin tins and bake for about 20 minutes.
Makes 12 - 24 muffins (mine made 18).

Jaxon ate 2 "cakes" for breakfast, they must be good!

You can find the original recipe here.

30 Days of Thrive: Best Ever Cornbread

When I joined Shelf Reliance (now THRIVE Life) I was super impressed with the chicken salad, but the cornbread is what REALLY knocked off my family's socks off.  My kids would scarf those suckers down like they were cupcakes and they were the highlight of any meal. These aren't the bone-dry, flavorless crumbly mess that most cornbread turns into.  These are incredibly flavorful and sure to please as they have at every food demo I've done so far.

As you can guess, I can take no credit for this recipe because it was developed by THRIVE Life, but they allow us to share this awesome recipe with our lovely party attendees so, you can thank TL for this complementary side.

The best part is they are made out of ALL food storage.  Yay!

I will warn you that one time I made these with some store bought cornmeal that we had leftover from before I started buying THRIVE and I made this same recipe.  It's not the same.  There is something about the Yellow Dent Corn that they use and the texture they grind it that makes the THRIVE Cornmeal really something else.  My family did not enjoy it and tasted the difference.  It was the first time I'd ever made them that they weren't all gone within the meal.  Funny how these things work sometimes!

I am adding this to the 30 days of THRIVE list because we eat it with our Chicken and Rice dish, Taco Soup and THRIVE Express Entrees so I am sure that it will be included as sides in your family's dishes in the future as well.

Another thing that I love about these muffins is that they can be cooked in an 8x8 dish or in a 12 pan muffin dish.  (Found that one out on accident when I went to do a food demo and the host didn't have an 8x8 dish. Aren't accidents you learn from the best!)

Try them out and let me know what your family enjoys them with. 

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Best Ever Cornbread

2 T THRIVE Powdered Milk, not reconstituted (either non-Instant or Instant will work)

1 c water

1 T vinegar

1/2 c THRIVE Butter Powder

2 T THRIVE Egg Powder

1/4 c plus 2 t water

2/3 c THRIVE White Sugar

1/2 t THRIVE Baking Soda

1 c THRIVE Cornmeal

1 c THRIVE Flour (I prefer wheat instead of white)

1/2 t THRIVE Salt

Directions:
1. Preheat oven to 375 degrees. Grease and 8x8 pan or a 12 muffin pan.
2. Whisk together Powdered Milk, 1 c water.  Add vinegar and let sit for 5 minutes.
3. Meanwhile, in a large mixing bowl whisk the Butter Powder and Egg Powder into 1/4 c plus 2 t water.
4. Add milk mixture into egg/butter mixture and then add the remaining ingredients whisking until few lumps remain.
5. Bake in a preheated oven for 22-30 minutes if using an 8x8 dish or 15-20 minutes if using the 12 muffin pan.  (I used to be in a lower altitude before moving to Denver and have noticed a huge difference in cooking times since moving.  Check on yours periodically by doing the toothpick test and find the time for your area)
6. Serve warm!



Question of the Day:
What side dish does your family gulp down?

Vegetarian Breakfast Pizza

Using Your April 2013 Q

Something I've had requests about lately is more vegetarian THRIVE recipes.  I have a recipe that comes from my mother-in-law that is a simple all inclusive meal that she typically serves when she is making coffee cakes or something else sweet and with a fruit platter as a final side.  Although her original recipe is not vegetarian, looking at it I realized that it would be easy to convert it to something tasty, THRIVE-ing and Veggieful.

Because the Bacon TVP is on sale this month, I tried adding that on the top, but forgot to take a picture of the just veggie finished product.  Sorry about that!  Other products from the April Q being used in this recipe include FD Cheddar Cheese, and FD Potato Dices.

Here's the line up of ingredients I used for the Vegetarian version (minus the sausage of course!).  I will also be adding a strictly 100% THRIVE Breakfast recipe meal to the 30 Days of THRIVE soon.

Original Breakfast Pizza Recipe adapted from Bev Breunig's Recipe

1 (8 oz.) can crescent rolls
4 eggs
1/2 t salt
1/4 t pepper
1/2 c milk
1 c Swiss or Monterey Jack cheese
1/2 lb bacon
2 c hash brown potatoes

Fry bacon; break into tiny pieces.  Brown hash browns lightly.  Separate crescent dough into 4 rectangles.  Place in ungreased 9x13 in pan. Press over bottom and 1/2 in up the sides to form crust.  Beat eggs, add milk, salt and pepper.  Pour over crust.  Add bacon, cheese and hash browns.  Spread evenly over top.  Bake 25-28 minutes at 350 degrees, or until golden brown.  Serve immediately.

Full Page Printable Recipe

THRIVE Vegetarian Breakfast Pizza

1 (8 oz.) can crescent rolls
3/4 c THRIVE Scrambled Egg Mix
2 T THRIVE Instant Milk
1/2 t salt
1/4 t pepper
1 1/4 c water

1/4 c THRIVE FD Onion
1/2 c THRIVE FD Green Bell Pepper (or 1/4 each red and green)
1/2 c THRIVE FD Mushrooms
2 c THRIVE FD Potato Dices
1 c water

1 c THRIVE FD Cheddar Cheese
1/2 c water (drizzled slowly...do not just dump it!)

1/3 c THRIVE Bacon TVP (Optional)
Chef's Choice Seasoning (Optional)

1. Preheat oven to 350 degrees. Separate crescent dough into 4 rectangles.  Place in ungreased 9x13 in pan.  Press over bottom and 1/2 in up the sides to form crust.
2. Measure Onions, Bell Peppers, Mushrooms, Potato Dices and combine into a bowl then add 1 cup of water.  Allow to soak through for 2 minutes.  Mix thoroughly with a fork to ensure that all of the veggies get rehydrated. Set aside.
3. Measure Cheddar Cheese into a bowl. Slowly drizzle cold water on the cheese turning over softly with a fork for a minute.  Set aside.
4. Combine Scrambled Egg Mix and Instant Milk Powder, salt and pepper then add 1 1/4 c water.  Pour mixture over the crescent dough crust. Pour the vegetable mixture on top of the egg mixture in the pan. Sprinkle cheese on top of the whole mixture.
5. Bake in preheated oven for 27-30 minutes. If using optional Bacon TVP take out after 24 minutes, sprinkle dish with Bacon TVP and Chef's Choice Seasoning, then return to the oven for the remaining 3-6 minutes.

It so easy and mess-free using your THRIVE ingredients and a little water:

Mama Mondays - Healthy Mama Series

Good Morning Mamas!

I am so glad that you are joining us again this Monday! Today is an exciting one because I will be introducing another series as a part of Mama Mondays! This is something that I am really passionate about and something I have personally struggled with. Being a Healthy Mama!!!

I will be adding great tips, tricks, and recipes to help you throughout your pregnancy and again while breastfeeding! Tune in every 2nd Monday of the month!

Perhaps a little back story would help you understand why I care so much about healthy mamas!!!

When I was pregnant with Noah (He was a pleasant surprise FYI), I was waist deep in a very intensive Diagnostic Medical Sonography Degree. It required that I work 40 hr week at my clinical internship site (which was 45 minutes from home), and put in about 30 more hours of study, assignment time, just to stay afloat!! I was not an overachiever my any means! I was highly stressed and worn out! This did not make ideal conditions for a pregnancy. Once I started thinking about it, most moms now have to deal with less than ideal conditions while pregnant these days. So what can we do to make sure that we stay as healthy as possible? Let me tell you what I did.....

#1 Drink TONS of water!!!

While pregnant or nursing water is vital! You need plenty of water to keep you babies amniotic fluid at a good level as well as to clean the fluid. It is also very important for your own body. You are giving up so much to help that little one grow, your body needs the water to maintain its cells and critical functions, like the kidneys.

#2 Take some time for exercise!

I really loved to stretch while I was pregnant. You can find prenatal yoga and mediation videos everywhere!! This really helps to relieve some stress and help many fluids in your body to circulate much better!! Deep breaths and pamper those muscles!!! This can also help blood circulation and prevent varicose veins if done regularly.

#3 Plan to succeed!!! Plan Snacks & Meals!!!!

Make sure that you have a great eating plan. If you have a plan and take time to prepare your meals and snacks, you are giving yourself a head start. You are less likely to choose something that will will set you back. Healthy snacks and meals are essential to give your body the right fuel to keep you energized and grow that cute little baby! Here is some of my best advice....

Eat a really good breakfast! Make sure that you have a great protein source and that you add in some veggies!!! This gives you the best head start! MY favorite is to make an egg, veggie, and cheese omelet! Take your THRIVE Scrambled egg mix and create a "bed" for your favorite veggies and cheese. My favorite veggies are THRIVE Green Chile, THRIVE Asparagus, THRIVE Spinach, THRIVE Onions, and THRIVE Red and Green Bell peppers! I usually top it with just a little THRIVE Cheddar Cheese. Add some THRIVE Instant Milk and some THRIVE Quick Oatmeal to boost breast milk production!

Make sure that you plan some healthy snacks! One of my favorite snacks in the morning is an assortment of Yogurt bites and fruit and nuts! This ensures that you get a little protein! Add in any of your favorite THRIVE yogurt bites and favorite THRIVE fruits to some almonds and you are good to go! For a snack towards the afternoon (this is usually when most people begin to crave the sweets!) I love to add in something with a crunch! I LOVE the THRIVE Corn! It is almost like eating popcorn, but a little sweeter to satisfy my sweet tooth!

Make sure that your lunch is packed with good stuff! I love a great chicken salad with some fruit! Combine some of our THRIVE Superstars for a great lunch! Chicken, Onion, Celery, Apples or grapes, and some red or green bell peppers make an amazing chicken salad!

 

At dinner time it is important to pay attention to your balance between the carbs and proteins! You growing baby needs good proteins and veggies to carry you through the night. One of my favorite go to dinners is a stir fry! You get tons of protein and veggies in! Check back next Monday for my THRIVE Sizzle! Stir Fry recipe!!!

Last but not least, make sure that you are treating yourself! One of the biggest mistakes people make when trying to be healthy is that they feel like you have to completely cut out all the "Bad" things! NOT!!! If you love ice cream....eat a little ice cream!! The trick is, only eat a true serving size!!

#4 Perhaps the most important, Get good Sleep!

Getting enough sleep is so important when pregnant or nursing and probably the hardest to come by! Try and help yourself by winding down about 30 minutes before bed by doing some stretches and rubbing your feet. Use some lotion and really try to calm yourself down.

 

Try to remember that in order to take care of your growing little ones, you have to take care of yourself! Once you start you will love it!!  

Strawberry Banana Bread

I was looking for low sugar recipes and I came across this bread recipe. I have made it several times and it is delicious! I went to make it once and I was so bummed to discover that the strawberries I had just purchased from my local grocery store were not very "fresh" looking. Then I remembered my THRIVE strawberries! I was able to make a beloved recipe with the addition of one or two food storage items and it still tasted delicious.

It's really easy to make and literally takes 10 minutes to throw together, and an hour to bake.

Ingredients:
1 1/2 cups plus 3 Tbs whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/2 brown sugar or 1/4 agave nectar (what I usually use)
3 ripe bananas
2 eggs
1 6 oz Strawberry Banana Chobani (my grocery store only had strawberry this time and it worked just fine)
1 cup rehydrated strawberries

Directions:
Preheat oven to 375 and grease a loaf pan.
Combine flour, baking powder, and salt.
In a separate bowl mash the bananas really well.
Add the sugar and eggs to banana and mix well.
Whisk in the yogurt, and try to get out as many lumps as you can.
Add your wet ingredients to your dry and mix until just combined.
Fold in your strawberries.
Distribute batter evenly into loaf pan and bake for 60 minutes or until a toothpick comes out clean.
Let cool on a wire rack and let cool for 10 minutes.

I love this recipe and I hope you do too! I usually spread peanut butter on it...mmm yummy!

Cinnamon Bread

I have major issues. I tend to be really spacey, and a procrastinator. Not a good combination. Add in pregnancy brain and it's a disaster. I found myself washing my hair with body wash Sunday. Body wash! I totally dropped the ball last week on posting. Luckily Tiffany is amazing and filled in for me. Then when I went to make my recipe for today's post I was missing the most important ingredient...the Strawberries! My THRIVE shipment should be here any day and there is a can of Strawberries in it just for me and I am so excited! So be on the look out for my next post about Strawberries.

I found this recipe where I find all my recipes these days, Pinterest. I made it for the first time last week for my Father-in-law's birthday. It was so good and easy that I made it again! And once again I have to apologize for the pictures. I don't know what's going on but they uploaded terribly!

You can find the original recipe here.

This bread is easy and delicious and definitely NOT diabetic friendly. It makes two loaves and you will have a hard time not cutting into that second loaf right away.

Ingredients:

1 cup butter softened
2 cups sugar
2 eggs (I used fresh the first time, and THRIVE the second and it turned out delicious!)
2 cups buttermilk
4 cups flour
2 tsp baking soda
2/3 cups sugar
2 tsp cinnamon

Preheat oven to 350 and grease or spray 2 loaf pans.
Cream together the butter, sugar, and eggs.
Mix in buttermilk, flour, and baking soda.
Spread 1/4 of the batter into each loaf pan.
Mix the 2/3 cups sugar and cinnamon together.
Sprinkle 1/3(ish) of cinnamon sugar over batter.
Spread the remaining half of batter in 1/4's again.
Sprinkle remaining cinnamon sugar over batter.
Use a knife to swirl the batter around.
The batter is really thick so it's kind of hard to do and it doesn't look very pretty. Just kind of spread it out when you're done swirling. Bake for 45-50 minutes or until toothpick comes out clean. It smells like snickerdoodles, heavenly!

Breastfeeding Trial and Triumph!

So before we jump in to my recipe, there are a few things you should know about me...

1. Breastfeeding is the hardest, most rewarding thing I have EVER done.

2. I LOVE cookies. Love them!!!

3. I have a passion for natural solutions and taking charge of my own health.

4. I really love doing things the easy way...even if it means more work in the beginning.

So with that being said, let me introduce to you, my breastfeeding secret weapon!

I call them Breastmilk Boosting Breakfast cookies!

When I was working full time with an 8 week old baby and a hubby who worked longer hours than I did, these saved my life! Any mama knows that when you have a new baby...your focus is on them. However, mamas need good food too in order to make good milk! Take care of you too!! This is an easy way to do that! Let's Dive In!!!

What you are gonna need:

1 C. Butter

1 C. Sugar

1 C. Brown Sugar

4 Tbl. Water

2 Tbl. Flaxseed Meal

2 Eggs

1 tsp. Vanilla

2 C. Flour

1 tsp. Baking Soda

1 tsp. Salt

3 C. Oats, or Barley Oats

2-4 Tbl. Brewers Yeast (I use closer to 4....)

Keep in mind that this is my base recipe. I add in different item for several different variations of this cookie. I love this recipe because you can do anything with it! Some of my favorites are Cran-Choco-Almond (white and milk chocolate chips, dried cranberry, and almonds-chopped), Reese's (I add milk chocolate chips, reese's chips, and 1/2 peanut butter), Tropical Paradise (Add coconut, pineapple, white chocolate chips, and i substitute vanilla extract with coconut extract), Smores (Milk chocolate chips, mini marshmallows, graham cracker crumbs), etc! Use your imaginations! You can add anything you really love to eat.

Combine flax seeds and water. Let sit for 5 mins.

Cream together butter and sugars. Add eggs 1 at a time. Stir in flax mixture and vanilla.

Add flour, yeast, soda, and salt gradually. Stir in oats and mix-ins!

Bake @ 350* for 10-12 minutes.

I get my handy-dandy cookie scoop (my favorite kitchen utensil) and make cookie dough balls that I can freeze and keep handy. This way I can just grab 2 (or 3 if I am feeling impulsive) in the morning and pop them in the toaster oven for breakfast on the way out the door. Or you can bake them all at once, just make sure to store them in the freezer. Don't forget the milk!

These little cookies are packed with tons of great things for mommies. They will help increase breast milk supply, regulate your digestive tract, and improve your mood! All great things for new mommy on the go! These are my go-to for my new mommy friends. I take them a full recipe to stick in their freezer so they can help get their supply strong from the get-go, instead of struggling like I did.

Hope you love em!

PS.  Don't forget to check out our Giveaway that's beginning in just a couple of days.

Mini Corn Dogs

Today I am posting my very first recipe so please bare with me! AND I could not find my camera anywhere, so I had to use my cell phone. I am completely embarrassed.

My childhood best friend made these for my brother's family when their third baby girl was born. I stayed with them that week to help out with older girls and so I got to enjoy all of the delicious meals that people brought to them. I must admit I couldn't stop eating these and immediately asked her for the recipe. I make these at least once a month and keep them in the fridge. I just pop them in the microwave to heat em up. My husband and son both approve.

You can find the original recipe here.

I should mention first that you will need a mini muffin tin. I hate when you read through a recipe that you are chomping at the bit to make only to discover that you don't have the proper cooking utensils. I had to go out and buy the mini muffin tin for this recipe but it was worth it. Now let's get to it.

Gather together sugar, butter (not pictured), apple sauce, buttermilk, eggs, flour, cornmeal, salt, baking soda, and hotdogs.

 Whisk together the sugar, butter, eggs, and buttermilk.

In a separate bowl mix together the flour, cornmeal, salt, and baking soda.

 Add the wet ingredients to the dry.

 Spoon 1 Tbs of batter into muffin cups and put a hotdog piece in each. Bake for 12-18 minutes

Feed to your hungry toddler with some ketchup and enjoy.

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Ingredients:
1/2 c. melted butter (or 1/4 c. melted butter and 1/4 c. applesauce)
1/2 c. sugar (you can make this with Stevia or Splenda but my husband swears he can tell the difference)
2 eggs
1 c. buttermilk (if you don't have buttermilk don't worry, just add 1 Tbs white vinegar to 1 c. milk, stir and let sit a couple minutes)
1/2 tsp baking soda
1 c. cornmeal
1 c. flour
1/2 tsp salt
8-10 hotdogs cut into 1" pieces (the original recipe uses Hebrew's National, but any of the "skinnier" kind work. The chubby ones just take up too much room)

First preheat the oven to 375 and spray your mini muffin tin.
Mix together the butter, sugar in a small bowl. Whisk in the eggs followed by the buttermilk.
In another bowl mix together your dry ingredients.
Whisk your wet ingredients into the dry ingredients mixing well.
Spoon about 1 Tbs of batter into the muffin cups.
Place a hotdog piece into each cup.
Bake for 8-12 minutes. Cool in muffin tin for minutes.
To reheat just pop in the microwave for 20-30 seconds.

Enjoy and don't forget the ketchup!

PS. Don't forget to check out our Giveaway that's starting in less than a week.

Why pancakes are fluffy... and another great sale.

FOODS THAT MAKE LIFE LOVELY...CONTINUED
I told you life would be nothing without cheese a couple of days ago....but, you know what else life would be terrible without?

Bread.  Need I say more?

Probably not, but I'm going to.  Bread or carbs in general are another one of those things that I just would be crushed to live without.  

That's me, Sister Crystal
& Brother Tommy

Here's a story for you:
There was once a girl who hated pancakes and wanted to cry every time she heard her brother or sister request them for breakfast.  One day, this girl discovered something magical.... pancakes need not consist of Bisquik.  Wow!

If you couldn't guess, I was the damsel in distress.  I'm sure that Bisquick holds a special place in Mothers' hearts all over America, but in mine, it does not.  But you want to know what does?

Baking Soda.
Baking Powder.
Eggs.
Salt.
Yeast.

All of the wonderful things that turn flour into different delectable textures and help bubbles rise to make pancakes fluffy and magical!



Shelf Reliance doesn't sell yeast YET but I'm sure if we beg enough we can get it on the list.  For those of you who agree that life would not be the same if you didn't have at least a daily dose of carbs, please join me in requesting Shelf Reliance add yeast to their list of products to add to the list.

In the past, I've bought my yeast at Sams because they have a fantastic price on bulk yeast.  The only downside to this is that it is not long term shelf stable.  However, if you can, put yours in the freezer and that will extend the life of the yeast significantly!

Courtesy of Two Peas and their Pod
Cinnamon Struessal Pancakes

For some of my favorite pancake recipes and a bread machine wheat bread (This means being too busy in not an excuse for not making bread!)
Cinnamon Struessal
Cornmeal Pancakes  I have my own recipe adapted from this one and thought I'd posted it already, but I'll have to do that once life has slowed down after the move :)
Apple Wheat Pancakes
Whole Wheat Machine Bread

Don't forget to stock up on baking soda, baking powder, and salt when buying other baking essentials.  I would hate for you to have to rely on Bisquik :)

What are your favorite bread, or breakfasty food recipes?

Eggs Pack a Powerful Punch

Although I don't remember everything from my freshman year in college, I will never forget learning in biology that eggs were a perfect, complete non-meat protein.  Why does that matter my friends?  Well, back then I HATED, I mean HATED beans.  This is probably silly coming from a girl who encourages you to put beans in your desserts now. But what can I say, I was extremely misguided.

WHO CARES?
Anyway, what I'm trying to get at is that if you have a little picky eater who will not eat beans yet and you haven't learned how to sneak them into other food, this is a great way to make sure they have their protein.  And as you all are already well aware, I love our eggs!

Now, this is not the only 12 pack I am able to offer.  For all of you no joke preppers, there is a list at the bottom of all of the 12 packs Shelf Reliance lets me offer at an incredible price. This is a limited time sale.  A new price list is coming October 2nd, so stay tuned in case the price changes.

Click Here to find out more about
Whole Egg Powder

WHOLE EGG POWDER 12 PACK $179.99
(12) Whole Egg Powder #10

This saves you about $6.50 per can as compared to buying them individually.  So... a savings of almost $80 overall is not too shabby!

(I bet I surprised you with the contents of that package, huh?!)

NOT WANTING 12 CANS OF EGGS?
If you know you need eggs, but aren't planning to provide protein for many people, the Baking Essentials package might be just what you need.  It gives you a little variety by also letting you try some of the other things that make baking yummy. (AKA butter and shortening) This is another one of the packages that are emptying our shelves as of late.


BAKING ESSENTIALS PACKAGE $88.29
(3) Instant Milk
(1) Butter Powder
(1) Shortening Powder
(1) Whole Egg Powder

When compared to buying it online, this is like paying for just the Instant Milk and Butter Powder and getting the Shortening Powder and Whole Egg Powder for FREE!!!

Plus, you'll really want shortening to make homemade tortillas.

While we're talking baking... tomorrow I will explain why I don't like Bisquick


OTHER 12 PACKS THAT MIGHT ROCK YOUR WORLD while supplies last.  New pricelist coming October 2nd.
Chicken $372.49 *(You save over $50)
Ground Beef $418.99 *(You save over $75)
Roast Beef $409.69 *(You save over $180)
Cheese (6 Mozzarella, 6 Cheddar) $372.49 * (You save almost $100)

*When compared to buying the cans individually online.

Check out my thoughts on FD Meat here.


Shelf Reliance Eggs are the best.  Have you heard about our new THRIVE Scrambled Egg Mix?  YUMMO!

If you liked this post, you may also like these:
Top 10 Reasons why I love our Powdered Eggs
New! THRIVE Scrambled Egg Mix
Powdered Eggs and Cookie Dough...Yum, yum.
Thrive Apple Pancakes

If you are wondering what other sales does Shelf Reliance have?  You can check out this post with instructions on how to get the best pricing on all of our products or email me at ShelfRelianceMom@gmail.com.

New Scrambled Egg Mix

I just need to give a shout out for our new scrambled egg mix.  YUMMO!  I was excited to see that is is JUST eggs (no added anti-caking agents or salts), but they used a different process than they do for the powdered eggs that I use in all of my baking.  They turned out so fluffy and wonderful :)  They will be perfect for scrambled eggs and omelets.

Oh...and a lesson I learned, don't overdue it.  I used 1/2 cup of scrambled eggs to 1/2 cup water which is the equivalent of 4 eggs because usually powdered eggs don't go as far....um, yah... I shouldn't eat that many at once.  I had also added a 1/4 cup of FD Green Bell Peppers and FD Red Bell Peppers to the mix to beef it up and increased the water by 1/4 cup.


Here's my first experience with this great new product.

Added 1/2 cup Scrambled Egg Mix, 1/4 Bell Peppers (1/8 each), 3/4 cup Water

I let it sit about 5-7 minutes to let the Bell Peppers rehydrate.

I cooked it on the stove top in minutes...voila!

Although you can use powdered and scrambled eggs in anything that calls for eggs, I thought it'd be fun to give this cookbook a try.  It just came in the mail on Friday.  Can't wait!

FD Green Bell Peppers

FD Red Bell Peppers

You can add it to your Q today!

New to the Q?

You can get Platinum free through me, just email me to find out more details.  Thanks for stopping by!

Tiffany Daumueller

Independent Consultant and Director at Shelf Reliance/ THRIVE Foods

ShelfRelianceMom@gmail.com

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