Black Friday Deals!!!

Hey everybody!!!  Just to let you know that I got the information on the Shelf Reliance Black Friday sales and they are AWESOME!!!  This is a GREAT opportunity to get started on building your home store and food storage for lower prices!  AND, they also have sales going on for their emergency supply items.  These items make for great Christmas presents to not only yourself, but for friends and family as well!  Take advantage while you can.  Contact me through my web site if you are interested.  The sale only lasts the couple days AFTER Thanksgiving so hurry!

Thank You!!!

Island Smoothie

 1/4 C THRIVE Instant Milk, dry
1/4 C THRIVE Passion Fruit Yogurt Bites
1 T THRIVE Mango Passion Fruit drink mix, dry
1/2 C THRIVE Pineapple (FD)
1/2 C THRIVE Mango (FD)
1 banana, frozen or fresh
1 C cold water
1/2 C ice

Add all ingredients except ice to a blender and blend until smooth.  Add ice and blend till ice is blended well.  Serves 2

 I used a frozen banana in this recipe, but you can use the THRIVE banana's (FD) instead, about 1/2 C.  My 19 month old LOVED it. 

Veggie Beef Penne Bake

1 tsp oil
1 bell pepper, diced
2 cloves garlic
1 C canned artichoke hearts, chopped
2 T THRIVE onions
1/2 C THRIVE mushrooms
1/2 C THRIVE ground beef
1/2 C THRIVE zucchini
1/4 C THRIVE spinach
1 T THRIVE beef bouillon
5 T THRIVE tomato powder
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp fresh ground black pepper
4 C boiling water
1 C shredded mozzarella
9 oz whole wheat penne

Preheat oven to 375 and start to boil pasta water, approximately 15 cups.  Add oil to sauce pan and heat on medium high heat.  Add bell peppers and garlic and cook till barely soft.  Add 4 C of the hot pasta water to bell peppers and add all other vegetables, beef, and seasonings for the sauce.  Start to cook pasta for about 8 minutes.  Bring sauce to a boil, it will thicken as it starts to boil.  Drain pasta and add to sauce.  Spray a 9x13 pan with nonstick spray and add pasta mixture to pan.  Top with cheese and bake for about 15 minutes.  Makes about 8 servings.

I used the fresh bell pepper because I had them and they needed to be used before they went bad, but you can totally use THRIVE bell peppers in this recipe, probably about 1/2 cup.

Welcome!

Hello! I'm Sierra Schumann. I'm a mother of 3 wonderful children of whom keep me VERY busy. I'm originally from Salt Lake City, Utah and we moved to Denver, Colorado in 2007. I graduated from culinary school in 2009 with an Associates Degree in Baking and Pastries. I LOVE to decorate cakes, but I also love to cook and, more importantly, I love saving time and money. This is why I have decided to become a consultant for Shelf Reliance.

I was introduced to Thrive in October of 2012 and I immediately knew that I wanted my home food storage to be mostly Thrive. I was so impressed with how wonderful everything tasted. I didn't know what to expect, but I never expected the food to taste so good and my family to LOVE it. I am so excited to embark on this road. I am desirous to have a home food storage to sustain the lives of my family in a time of crisis and I want to help those who feel the same way.

I will be posting recipes here on my blog so check back regularly. And be sure to check out the Thrive store through my website. If you are interested in hosting a party and/or becoming a consultant, or just signing up to receive Thrive foods please contact me through the website.

Thank you for starting this journey with me.