Friday, January 20, 2017

Baked Stuffed Peppers


I think these are one of my new favorites.  It's funny because I never really made stuffed peppers before starting the Whole 30 diet.  I've made these a few times and really love them.  This is one of those recipes that cut my time in preparing by using Thrive ingredients.  Make sure to order yours at effortless.thrivelife.com.  I have the older version of the beef where the pieces are smaller, I haven't tried it with the newer version yet....it may add a few extra minutes to your refreshing time.  But I have tried the new version of the beef in soup and man do I love it!  Also the cauliflower rice was some that I had in the freezer from a batch I made last week.  I took it out and it really only sat out maybe 20 minutes before using it.

Baked Stuffed Peppers 

1 1/2 cups Thrive ground beef (old version)
1 cup water
2 tbsp of Thrive tomato power mixed in 1/4 cup water
1/2 cup Thrive freeze dried chopped onions 
1 tbsp Majestic Garlic garlic spread (or just fresh garlic or garlic powder)
1 tsp ground cumin
2 cups cauliflower rice
3 green bell peppers

Preheat the oven at 350 degrees.  I basically just put everything in a large skillet (except for the bell peppers), starting with the beef and water, and let it heat at about med-low.  I have a gas stove, so it might be different for you.  You don't want it boiling, but a low simmer is ok.  If you find that all your water is soaked in and you aren't ready to fill the peppers yet, you can turn it down or add a little more water.  Once I get everything in there, I clean, cut and remove the innards of the green peppers, stirring the mix occasionally.  Usually the mix is ready by then to start load into the peppers, but use your own judgement whether or not you feel all of the liquids have been absorbed.  Load your peppers, put them on a baking sheet and bake for 30 minutes.  Remove and serve.  I like to top mine with guacamole!  Enjoy!




Stuffed and ready to bake

Out of the oven and ready to serve

.
Topped with some guacamole.  Yum!

Breakfast Bowl

Here is a no sugar added breakfast recipe that tastes great and gets together very quickly.  The apples give it a nice sweetness and crunch.   The almonds add some protein to balance out the natural sugars from the fruit and forces you to chew your food properly :) .   This recipe made 2 servings in our house.  No dairy, not gluten, no added sugars, vegan.



Breakfast

1 small fuji apple diced
2 ripe bananas sliced
1/4 cup sliced almonds
1/2 cup plus 1 tbsp lite coconut milk
1 tsp ground cinnamon
2 tbsp shredded coconut

Add everything to a small pot and simmer on low for a few minutes until heated through.  Enjoy

Friday, January 13, 2017

Beef Vegetable Soup Using Thrive

I made some beef vegetable soup last night and I'm glad I wrote down what I put into it because my family LOVED it.  We ate it all.  I know a lot of people start out with Thrive a little stumped with ways they can use it every day so I figured I would share the recipe.  And hopefully I'll get better at sharing more recipes.  The flavoring is to our liking, feel free to add or subtract as you please.  I can't guarantee your family will love it, but my family sure did!

Beef Vegetable Soup


Add these ingredients to pot and let simmer for 45min – 1 hour
8 cups water
2 cubes of chicken bouillon
1 ½ cups of Thrive ground beef
1 can basil diced tomatoes
4 tbspn Thrive tomato powder
½ cup Thrive green peppers
½ cup Thrive red peppers
¼ cup Thrive carrots
¼ cup Thrive green beans
Feel free to add any other Thrive veggies
1 tsp garlic powder
½ – 1 tsp sea salt
1-2 tsp Simply Organic all purpose seasoning

After simmering for an hour or so add
½ head cabbage sliced/shredded
¼ cup Thrive chopped onions
¼ cup Thrive onion slices

Simmer for at least 20 more minutes.  Serve and enjoy!


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