Thursday, June 30, 2011

4th of July Sale!!

Welcome to one of the BIGGEST sales of the year!! The ‘Let Freedom Thrive’ Shelf Reliance 4th of July Sale! Hurry this sale will only continue until July 5th!!

There are 2 ways to save! You can order online and get great saving like these, OR you can contact me directly and get PARTY PRICING!! (If you are a QClub Member, you will automatically get Party Pricing)
So, go online and order, or contact me today and I will send you the Party Pricing only deals!
Hurry Sale Ends July 5th!

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Tuesday, June 28, 2011

Our Daily Starch?!?!

 Bread. For many generations, bread has been an essential to life for man kind. It was *the* stable of every culture. Bread was healthy. Bread was life sustaining. But now, it seems, bread just makes you fat.

Most likely you can peek at the label of one of your favorite treats and you will see 'enriched wheat flour' as a main ingredient. But what IS enriched wheat flour?

Enriched wheat flour is flour that has been bleached and striped of all nutrients until it forms a nutrition-less starch. Enriching is necessary because the processing used to make white flour destroys most of the nutrients that originally were present in the whole grain

Interestingly, One of the key nutrients added back to white flour is iron, however it is not iron in a usable form, but yet a metallic form our bodies cant process.

White flour is essentially nothing more than a starch, and the body processes it does other starches and sugars. White flour is really nothing more than a refined carbohydrate. It is a great contrast to its Whole Wheat counterpart which is processed by the body in a completely different way. 

Whole Wheat flour is absorbed by the body as a grain. It is used for energy and processed slowly by your body.

Enriched Flour is basically a healthy grain striped down to a starch and 'enriched' with some of the vitamins and minerals removed in the processing. 
 This enriching and bleaching process is esentially why bread is now 'bad'. This bleaching process took a nutrutuous food which sustained life of all kinds and turned it into a literal killer. This 'Daily Starch' sends out bodies through a roller coaster of sugar highs and lows and leads to diabeties, obesidy, heart disease and a whole host of other health problems.

Our daily bread had been turned into our daily starch!!

But, the good news is, flour is NOT bad! Whole Wheat and sprouted flours are an important part of a healthy diet. With Shelf Reliance your can store whole kernels of wheat and grind it to make your own healthy flour!!  

Chose Whole Wheat when ever possible... And think of white flour not as a grain, but as the starch/sugar it is once processed by your body.

Reclaim your daily bread!

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Thursday, June 23, 2011

What is TVP?

by Hilary at The Thrive Hive

Many people are curious about what TVP is. TVP stands for texturized vegetable protein. It is an alternative to meat that provides excellent protein, is economical, and is easy to store and use. TVP provides the protein of meat without the fat or the mess that cooking and browning can create. The most popular TVP product is TVP Tacos. In fact many popular fast food chains use this in their recipes as a meat extender. You can make a quick meal, such as tacos, using TVP in 15 minutes for much less than the cost of ground beef and with more nutrition. In our family we also love to use TVP Ham or TVP Bacon on salads and baked potatoes to add flavor and crunch without adding calories. TVP does not last as long as freeze dried meat, but I like to have it in my home store because it costs less and if the needs arises for me to live off of my food storage I will be able to extend the freeze dried meat I do have or use it on it's own and feel confident that my family is getting good nutrition. TVP is also very convenient for camping as it weighs very little and can be quickly rehydrated or added to dishes.
TVP is made from soy flour where the soy oil has been extracted. It is cooked under pressure and then extruded and dried. Not only is TVP high in protein, but its also high in fiber and low in fat. This makes TVP ideal for food storage and also for every day use. Because TVP is not made from meat, it does not have the contamination risk that many meats have with bacteria such as E. Coli and Salmonella. Because it is soy based, it is perfect for those on a vegetarian diet.
To reconstitute TVP, pour ¾ cup boiling water over 1 cup TVP and let stand for 5-10 minutes. It can also be added dry to dishes with adequate liquid such as soups or spaghetti sauce. The texture of TVP can be adjusted by the amount of liquid added, so you can experiment to find out just how you like it. 1 oz of TVP is equivalent to approximately 3 oz of meat. After rehydration, TVP should be treated like meat and must be refrigerated and eaten within a few days.
(TVP facts taken from

Here is a great TVP Taco recipe from Tawny:

5 Minute Taco Night
You Will Need:
*Thrive Taco TVP *Lettuce *Salsa
*Thrive onions *Tomatoes *Corn chips
*Thrive Peppers *Cheese *Tortillas

1.Reconstitute enough TVP for your family’s needs. Remember the TVP almost doubles when reconstituted. For example, if you need 1 cup of TVP, reconstitute half a cup. I reconstitute my TVP by covering it in HOT water and letting it sit. I drain off any excess water. 2. Reconstitute onions and peppers to meet you family’s needs. Again, cover with water, let sit, and drain excess water.

3. While your other ingredients are reconstituting, warm your tortillas in the over.
I warm mine at 300F for 5 min.
4. Again while other ingredients are reconstituting, chop lettuce and tomatoes.
5. I keep grated cheese in my fridge, but if you don’t, now is a great time to grate that cheese. You could also reconstitute some yummy Thrive freeze dried cheese.
6. Open your chips and salsa.
7. Serve
I serve this ‘buffet style’ and let everyone make his or her own plate. Some make Taco Salad with a salsa dressing, some have tacos, some have nachos, and some have a combination of them all! It is a real crowd pleaser!
This is also GREAT served with Beans! Yummy!!
Who doesn’t love a crowd pleaser that is healthy and can be prepared in less time than it takes to order at a fast food restaurant?

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Wednesday, June 22, 2011

Granola Bars

I LOVE Granola made with THRIVE!!  A consultant friend posted this recipe for Granola Bars that I just love.  It is sooo easy to just substitue THRIVE in any recipe, like this one.  Give it a try!

Granola Bars 

By Jamie Templar

A few days ago my sister who has helped me with the design of my blog sent me a txt asking when I changed my blog.  I had no idea what she was talking about as I had not changed anything on it.  After a minute she realized she was at the wrong blog.  She went to self reliance by Jamie. I can see how she would get that confused with mine.  We have the same name and I sell Shelf reliance products.  Anyways I asked her to send me the link to the blog so I could take a look.  I was very impressed with what I was seeing.  I looked through her blog and found some yummy sounding recipes and great info.  I love a good food storage/emergency preparedness blog and another I have found. I am all about making homemade when I can.  I have been trying for about a year now to find a good granola bar recipe.  I have tried several different recipes and they have all tasted good. BUT when I go to cut them into bars they either crumble or fall apart when I pick them up.  My other problem is I compare them to store bought granola bars.  With these I need to remember that the homemade bars are not going to be like the store bought bars.  Anyways Jamie at self reliance by Jamie  about a year ago posted a recipe for granola bars.  They looked and sounded good so I tried her recipe yesterday.  Oh my goodness....I found my granola bar recipe.  Thanks Jamie!  These not only taste good but I was able to cut them into bars and they held up!!! Granola Bars
4 1/2 c rolled oats (regular, not quick)
1 c flour ( I like to use whole wheat flour)
1 tsp baking soda
1 tsp vanilla
2/3 c butter, melted
1/2 c honey
1/3 c brown sugar, packed
1/2 c mini chocolate chips (raisins, craisins, other dried fruit, whatever you like!)
Combine all ingredients but the chocolate chips (or whatever you are putting in). Mix and then add the chocolate chips in and mix again. Press into a greased pan. Bake at 325 degrees for 18-22 minutes. Enjoy!!
**this is a basic recipe. . . if you like other things, try putting them in and make it your own recipe! Nuts, seeds, coconut, peanut butter. . . the options are endless!**
These are NOT my pics, they are Jamie`s.  To see her blog for this recipe click here.

Monday, June 20, 2011

Recipe: Homemade 'Helper' Recipe

We love easy around here. And we have all been brain washed into believing those boxed ‘helper’ recipes are as easy as it gets.
With a whopping 110 Calories in the mix alone and a lengthy list of unhealthy ingredients and preservative, there must be a better way!
Making homemade hamburger helper could not be easier!! You make up a basic ‘mix’ and add noodles and meat as you see fit. You could easily layer noodles, mix and spice into mason jars to give as gifts or as a quick meal. With options such as freeze dried meats or TVP, quick ‘helper’ style meals have never been easier!!
Homemade ‘Helper’ Mix
  • 1 1/4 tsp. black pepper
  • 1 Tbs. garlic powder
  • 2 Tbs. dried parsley
  • 1/3 cup Thrive Freeze Dried Onion
  • 1 Tbs. salt
  • 1 2/3 cup Thrive Powdered milk
  • 3 1/2 Tbs. Thrive beef bouillon
Mix this all up and store in a glass jar or other sealed container.
Use 1/2 cup for each pound of ground meat.
The Nutrition Info for this basic mix comes to about the following: 41 Calories, less than 1g of fat
Basic Preparation:
  • 1 pound meat (Thrive Freeze Dried Beef, Thrive Beef TVP, or seasoned browned ground beef)
  • 1/2 cup of  ‘helper’ mix (above)
  • 1 to 2 cups noodles (elbow macaroni for example)
  • 1 1/2 to 3 cups water
Stir in meat, dry mix, then add 2 cups hot water and 2 cups noodles. You can add more or less water and noodles, proportionately, depending on much you need to stretch that pound of beef. Bring to a boil, then turn down to a simmer, cover, and cook until noodles are tender, about 20 minutes.
This Recipe is easily adaptable to what you have on hand and what you are hungry for. Looking for a cheese burger? Add Thrive Cheese Blend or Shredded Cheddar Cheese. Throw in some Bacon TVP for a bacon Cheese burger! With Thrive Freeze Dried vegetables, its easy to add corn, green beans, or other yummy veggies to your helper meal. Just dd them when you add the noodles. Looking for a comfort food: Instead of macaroni, add 2-3 cups very thinly sliced potatoes. Simmer 20-30 minutes until potatoes are tender. Uncover and simmer until liquid has evaporated.
This recipe is easily adapted to your families dietary needs. Use whole grain pasta. Or gluten Free Pasta. Season and adjust the recipe to your needs and taste.
When you do the math this recipe is an incredible money saver!! You could easily take the $2 or so it takes to buy one preboxed ‘helper’ meal and buy enough pasta to make this recipe 2-3 times! The ‘Helper’ Mix cost about $2 to make & makes about 6 servings, so this mix is going to cost you about $.30 per serving!
With this mix you are going to save time. You can easily customize it to what you have. You are going to save shelf space, all those ‘helper’ boxes take quite a bit of room. You are going to save money, preboxed foods are expensive, and you are going to save your family’s health.
Ready to start making your mix? Go to to get the very best in freeze dried and shelf stable foods. Contact me about making the most of your ‘home store’, or book a ‘make a mix’ party and share this and other great mixes with your friends while earning free products!

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No More Starving College Kids

By Tawny's Thriving Home

The Freshman 15! My theory is it comes from all the junk food poor college kids are living on: Ramen noodles, Mac & Cheese, Frozen Pizza! Yuck!!
Eating healthy can seem expensive. Fresh Produce goes bad very quickly. processed food  is cheap because its full of ‘junk’.
Do you know a college student you care about? Would you like an easy, affordable way to provide this ‘starving’ college student real, healthy, easy to use, convenient, shelf stable food?
The perfect gift: The Q!
You choose the amount. Each month Real healthy food is sent to your ‘starving’ college student! You can even choose what foods to send! Does you student love milk but is short on space? Send him a #10 can of instant milk each month! Is she a cheese lover? Send her yummy real freeze dried cheeses each month? You can choose entrees, desserts, fruits, veggies, dairy, basics, meats & beans, anything you would like!
What college student wouldn’t love a monthly gift of food! How comforting would milk & brownies be each month? You will feel great knowing you are providing real food free of preservatives, with no added sugars or salts! What a great way to ensure he gets his fruits and veggies even when away from home!
College kids are short on space! Pantry cans are perfect! They can be stored just about anywhere! You can also provide your student with a consolidator or FRS shelving to help store his monthly gifts of goodies! Thrive foods require no refrigeration and have a long shelf life!
Many college kids don’t have access to a full kitchen, many shelf reliance foods can be eaten right out of the can, reconstituted, or warmed in the microwave!
When you give the Q as a gift, you get the satisfaction of providing a great gift, earn Q club reward points, and are always guaranteed the lowest price on Shelf Reliance Products!
The Q really is the gift that keeps on giving!
The Q makes the perfect gift for graduates, college students, newly weds, or anyone who eats!
Contact me today to set up a gift Q for your loved one!
What Is The Q? Learn More here.

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Tuesday, June 14, 2011

Instant Powdered Milk vs. Non-Fat Powdered Milk

By Shelf Reliance Mom

For the taste, you just can't beat it.  Each can comes with approximately 5 gallons of milk making the price about $3.76 per gallon. If buying it in a case, don't forget that you get it an additional 5% cheaper bringing it to $3.57.  I know that we have cheaper milk here, but for places like CA and NY... that is tons cheaper.  But wait... what if you were to host a party and earn half off credit?  That would bring the cost of one #10 can to $1.88 per gallon or a case to $1.79.  And finally, you can't forget free credit.  Whoever said you can't get milk for free?

The freedom to never having to go to the store just to buy milk and ending up with a cart full of regrets...priceless! Email me at if you'd like to learn more about hosting an online or home party.
Powdered Milk

Powdered Milk is sort of the unsung hero of all of the food storage we need.  Most people know that it is a priority in food storage, and yet it is usually the last thing people buy.  There are several reasons for this.  One being that powdered milk is much pricier than all of the other basics we need, another being that most people remember a time when they had to drink it when they were little and immediately get a sour taste in their mouth.   Thirdly, some people don’t feel like they could rotate through it fast enough, so they feel it is a waste of money.  Let me tell you that powdered milk has come a LONG way and there are so many varieties that most people can find something that they can tolerate.  Even if you are not ready for dry milk to become a part of your everyday drink of choice, there are still plenty of ways you can use this great ingredient to beef up some of your old recipes or to fabricate other canned foods you used to buy at the store for a much cheaper and healthier alternative.  Also, if you are using a little dry milk in everyday cooking, you should be able to rotate through it fast enough.  Powdered milk is still good even past the expiration, it just tends to develop an off taste.  If this is the case, save it just for cooking and it will continue to add great texture and flavor to your cooking without being noticeable.
First, let’s talk about the different varieties on the market.

Regular non-fat dry milk is the type most people are familiar with.  This milk must be added to warm water in order to dissolve well and for best flavor should be refrigerated overnight.  Most would agree that it taste’s more like milk when doctored with a couple teaspoons of sugar and a couple drops of vanilla.

Instant milk is the regular dry milk that tastes closer to the milk we buy from the grocery store.  It usually looks more like clumps and is able to dissolve in hot or cold water.  It is generally more expensive than the non-fat varieties, but is better suited for times when you would need to bring milk with you on the go.  Due to its texture, it generally takes about double the amount of powder to equal the equivalent amount of milk.

Moo’s Milk is not actually milk, but is a whey-based protein with other ingredients used to taste like milk.  It is a great option for people who are lactose intolerant who still need a milk replacement for food storage.  I have heard it referred to as the “Tang” of milks because although it has calcium and some vitamins, it is less complete nutritionally then other powdered milks.

The great thing about powdered milk is that it provides a large variety of things we have in our regular diets which we would have a difficult time doing with out including buttermilk, sweetened condensed milk, evaporated milk, cheese, yogurt, cream cheese, cottage cheese, ricotta cheese, whipped cream… you get the picture.  So, if you like one or more of the proceeding items, you might want to consider getting some milk in your “Home Store”.

Powdered milk will become more than just a comfort food if we ever had to solely rely on food storage as you think about all of the calcium it provides for strong healthy bones in growing children and adults as well as a much more flavorful option than water in recipes.

Basic powdered milk conversions:
To Make:   You need
Instant Milk
¼ cup
¼ cup
1-½ T
¾ T
½ cup
½ cup
3 T
1 ½ T
1 cup
1 cup
1/3 c
1 quart
1 quart
1-1/3 c
1/3 c
1 pint
1 pint
2-2/3 c
1-1/3 c
1 gallon
1 gallon
5-1/3 c
2-2/3 c

To Make:   You need
THRIVE Instant Milk
¼ cup
¼ cup
1/2 T
½ cup
½ cup
1 T
1 cup
1 cup
2 T
1 quart
1 quart
1/2 C- 3/4C
1 pint
1 pint
1 C - 1.5 C
1 gallon
1 gallon
2 C - 2.5 C

In most cases (like for baking bread) double the amount of powder for instant milk. NOTE: If using THRIVE milk, go by the directions on the can. What does this mean?  THRIVE gives you more in a #10 can of instant milk than most would!!!  I left variance in it because I know that some people like it stronger, but it is great with the lower amount.

When I taught a powdered milk class, hands down the THRIVE won 1st place.  I get people who drink it at my house all of the time who didn't realize it was "fake milk" or whatever haters like to call it ;)  We also sell a milk alternative we call powdered milk as well as a chocolate drink mix!

Now for the recipes!

Buttermilk aka Sour Milk

In recipes that call for buttermilk you simply need to put a teaspoon of either lemon juice or vinegar in the bowl, then add water and powdered milk.  Let it stand for 5 minutes as the acid creates the chemical reaction, then use as needed.

Evaporated Milk

1-1/2  C Water
1/2  C + 1 T non fat dry powdered milk

Blend very well in a blender. 

Evaporated Milk was created back in the 1920s and 30's as a way to replace expensive cream and whole milk in recipes. It is whole milk with more than half the water removed before it is homogenized. Alot of women in this early time period fed this to thier babies instead of breast milk.  (Do not do this, just giving you a little tid bit if history;) ) DO NOT USE IT AS A SUBSTITUTE FOR SWEETENED CONDENSED MILK. However, you can use it to substitute for half and half. Isn’t that great?! I know I don’t keep half and half stocked in my fridge. Use Evaporated Milk, made from your food storage, in any recipe by doubling the amount of the dry powdered milk and leaving the water the same. As a good rule of thumb to go by, for normal milk made from your powdered milk it is 3 T. dry powdered milk per 1 C. water and don’t forget there are 16 T. in a cup.

Sweetened Condensed Milk

½ c hot water              2T melted margarine or butter
1 c sugar                       1 c non fat dry powdered milk

Mix all ingredients in a blender or food processor. If lacking electricity you can boil the water beforehand and mix quickly with a whisk but it will not be as smooth.  Mix on high for one full minute. The mixture will be kind of thin, but will thicken up after standing for about an hour. This recipe makes about 1 ½ cups, or the equivalent of one can of condensed milk. This mixture stores in the fridge for a week, or for longer storage, freeze it for a few months, and then just thaw before using. The cans of SCM cost about $1.50 in the store so this is a great deal with very little effort involved in the process! Sweetened condensed milk was actually started back in Civil War times as a way for soldiers to have milk that wouldn’t go bad.

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Sunday, June 12, 2011

I Can't Believe It's Food Storage and Magic Mix/THRIVE Chicken Enchiladas

I love this book!  This was my first book I ever purchased about food storage, about a year before I became a Shelf Reliance consultant.   She breaks down how to use food storage items that you may be new to you, such as whole wheat, powdered eggs and powdered milk.  She also has conversion charts that I copied and keep in my kitchen for quick reference.

One of the wonderful things I learned from her book was how to make Magic Mix.  It was developed by the Utah State Extension Service as part of their Don't Waste Your Milk Campaign.  For some great recipes and ideas visit this link and download the top 5 files.
I found lots of new uses for Magic Mix and can't wait to print these out and try them!

Magic Mix
1 c All Purpose Flour
1 c (2 sticks) Butter at room temperature.  (I have used THRIVE Butter Powder before!)

I use my Kitchen Aid Mixer with the wisk attachment.  To the flour and milk, simply add the butter a slice at a time.

Every now and then you may need to stop your mixer and strap the wisk.
When it has a cornmeal like texture you are done.  Don't over mix, because you don't want to warm up the butter and cause it to melt down...don't ask how I know that!   Store in an empty Thrive or coffee can in the fridge.
Chicken Enchiladas
2/3 cup Magic Mix
1 cup boiling water
1 can Enchilada Sauce
warm flour tortillas

Reconstitute the chicken, onions and mixed peppers in the same bowl by covering with water for about 15 minutes then drain.  Reconstitute the cheese by placing in a plastic bowl with lid and adding 1T of water.  Put lid on bowl and shake up!  Every few minutes give it another shake.
Place about 2 T chicken mixture on a flour tortilla, sprinkle with a little cheese and roll up.  Place in glass casserole dish that has been sprayed with nonstick spray.  How many it makes will depend on how much chicken you like in them.

To make sauce wisk in 2/3 cup Magic Mix into boiling water. 
Stir as it thickens!  Add salt, pepper and garlic to taste.   Stir in enchilada sauce.
Wisk in THRIVE Sour Cream Powder.  Pour over enchiladas and top with any remaining cheese.  Bake in 350 degree oven until sauce is nice and bubbling hot. 
YUMMY!!!  Give it a try and let me know how it turns out.
More great recipes with Magic Mix are coming soon!  I LOVE this stuff!!

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Tuesday, June 7, 2011

Classic Greek Spinach

My consultant sister makes this dish for her hubby every week!  I love our FD Spinach!  It has such a strong, fresh spinach taste!  No slimy, old spinach in our produce drawer here!!  Try some today!

Classic Greek Spinach From your Food Storage

Around here, heart health is a number one concern. Because of this, we attempt to eat lots of Mediterranean Foods as they tend to be very heart healthy. We loosely follow the “Red Wine Diet“.
In any healthy diet, Veggies are a substantial portion of your food needs.
We are always looking for creative and new ways to serve our veggies. One of our favorite recipes is Classic Greek Spinach. I decided to make this yummy and nutritious dish using items from my food storage, or Home Store.
~*Classic Greek Spinach From Your Pantry*~
For this recipe You will need:

2 tbs – 1c Olive Oil
1c Rice
1 can Stewed Tomatoes
1 1/2 c Thrive Spinach
4 tbs Thrive Onions
2 tbs Thrive Bell Peppers
1 Beef Bullion Cube
4 c water
1 tbs Garlic (optional)
Salt and Pepper to taste

Place spinach and water into bowl. Cover with water and allow to soak for at least 5 Min.While spinach is reconstituting, pour 2 tbs – 1 c Olive Oil into pot. (Adjust oil to your family’s need and taste. Use more oil if you are planning on serving this as a main dish, or on a day you are not serving meat.) Over low heat, add onions, peppers, & optionally garlic to oil. Stir. When flavors have infused with oil, add spinach and water to pot. You may need to add a little extra water. The water needs to cover the spinach.Add bullion cube. Mix ingredients well. Bring to boil. When water is boiling, add rice. Cook until rice is tender. Remove from heat. Empty one can Stewed Tomatoes into pot. Salt and pepper to taste. Return to low heat and allow to simmer 5-10 min. Serve warm.

My family loves this dish! Even those who aren’t fans of spinach! The olive oil is a wonderful source of Omega 3 and healthy fats. Spinach is a “super food” and using the Thrive Freeze Dried spinach means we get the same nutrition as using fresh spinach! Tomatoes are an incredibly nutritious food and add an interesting flavor to this dish. And using stewed tomatoes makes this recipe both easy and food storage friendly. The rice adds a great color and texture to the dish. You can also use whole grain rice or brown rice depending on your family’s preferences.
Happy Eating!!

Visit today to get your great 
THRIVE Food on its way to your house!
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Monday, June 6, 2011

Federal Reserve Sees A Depression Coming

 In an article for CNBC, Peter Yastrow, market strategist for Yastrow Origer, said that Wall Street is baffled in trying to figure out the slowing economy.  "What we’ve got right now is almost near panic going on with money managers and people who are responsible for money," he said.

"Interest rates are amazingly low and that, thanks to Ben Bernanke (The Chairman of The Federal Reserve), is driving everything," Yastrow said. "We’re on the verge of a great, great depression. The [Federal Reserve] knows it. 

Ever heard the old saying about history repeating itself?  I find it funny the generational difference in opinions sometimes.  With some exceptions, when I visit with someone in the 50 to 65 age range, they don't seem too concerned about food storage.  But when I talk to my grandmother (85) or some one else of her generation about food storage and about stock piling, they wish they had that opportunity during the Great Depression.  It just hit them before they new what was happening. 

There was no such thing as freeze dried foods in their day!  Most of what they had was grown themselves and then canned.  It provided what they needed for the next season.  Parts of the country were also experiencing drought at that time.  There was no such thing as sprinkler systems, or those fancy watering devices you see in fields now days.  You know the water sprinklers set on big wagon like wheels that roll down the rows and water the large fields.  They caught rain water in buckets and barrels to water the garden.  My father in law says that his mother used the rain water to wash her hair.

I am no historian, as you can probably tell.  The point I am trying to make is this:  take heed!  When the Federal Reserve knows it coming, the bankers know it is coming and history tells you it is coming, please listen.  You have the opportunity to prepare!

So what if they are wrong?  What are you left with? FOOD!  Delicious and nutritious food.  As the mother of three I am taking the better safe than sorry route!

Visit my site at to see all the great products that Shelf Reliance has to help you prepare.

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Sunday, June 5, 2011

America's Test Kitchen Loves the Sun Oven.

For 30 Days of Favs today I am highlighting our Sun Oven.
And it's the perfect time of the year for it!!  I want one of
these soooo bad.  With this Texas heat, it NEED one!  Think I am going to order it right now!

Have you heard the buzz about Sun Ovens?  Basically it a contraption that utilizes the suns rays to cook your food.  This is a God send for campers, RVers and those of us that live in a very hot climate.  Normally here in Texas, where the summers can easily reach 110 degrees, you don't heat up house with the oven unless you have to.  Most cooking is done outside on the grill after about mid April.  But now you don't have to sacrifice that homemade bread or chocolate chip cookies just because it is summer!

This is must have for any RVers!  Don't heat up your camper with that oven!  Get a Sun Oven!

At Shelf Reliance we carry the Global Sun Oven.  It retails at $324.89, but through me you can get it for $281.21!  That's $43.68 savings just for ordering through me!

Want to get it even cheaper?  Email me and I'll tell you how!

The Test Kitchen reviews the Global Sun Oven

Visit my website at to learn more about the Sun Oven and to see all the great products we have!
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Saturday, June 4, 2011

THRIVE Quick Dinner: Mini Pizzas

For my next post in the 30 Days of Favs Blog Party I am revisiting a post for a quick THRIVE dinner that we use a lot!!

Mini Pizza With THRIVE

It's been kinda of a rough day, so what better time for a quick dinner with THRIVE!  On the menu is Mini Pizzas!  Everyone loves pizza.   
(Excuse my poor photography skills!)  
For the kid's pizzas I used THRIVE Freeze Dried Sausage Crumbles, THRIVE Freeze Dried Onions, THRIVE Freeze Dried Mushrooms, a can of spaghetti sauce, flour tortillas and shredded mozzarella cheese.

 I soaked the sausage, mushrooms and onions in warm water for about 10 minutes.  Then drained the water.  I like to use a tight mesh hand strainer like this one.

I just put each item back in the bowls they soaked in.  Take your flour tortilla and spread about 2 big spoonfuls of sauce on it and then pile on the toppings you like.

You can then bake them in a 400 degree oven till cheese is melted and edges of tortilla is browned.  My kids were in a hurry so I ended up baking them in the toaster oven right on the wire rack for about 4 minutes each.

Kinda messy, but good!  Don't you like my fine china?  I told you it has been a rough day!

What did the kids think?

This is the 4yr old princess' plate!  Dad finished this part up! HAHA

For the hubby and I, I made Spinach Chicken Alfredo Pizza!

For this I used Magic Mix, THRIVE Freeze Dried Spinach and THRIVE Freeze Dried Chicken.  I soaked the chicken and spinach in hot water for about 15 min. and then drained.

While it was soaking I made up our sauce with the Magic Mix.  You guys know how I LOVE Magic Mix.  See how to make it here!  Wisk 2/3 cup Magic Mix into 1 1/2 cups of boiling water.  Add 1/2 t of Italian Seasoning, 1/2 t of Garlic Salt, 1 T of grated parmesan cheese.  Let that simmer and thicken.

(Did I mention that photography is not my strong suite?)
Now just build your pizza.  I put the sauce, spinach, chicken, mushrooms, onions and mozzarella cheese on mine!

Cooked in toaster oven for 4 minutes, and waalaa.

 Oh so gooood!

To purchase THRIVE Products visit my website at

Until next time KEEP THRIVING!!

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Thursday, June 2, 2011

What is Freeze Dried?

Since most of my favorite products are freeze dried, I thought I would make sure that everyone understood the process!
So lets talk about what freeze dried is.
Freeze dried food is flash frozen just like regular frozen foods.  They are both picked at the peak of freshness!  The produce is allow to ripen naturally.  But what sets it apart is the next step.  The food is then vaporized to remove 98% of the moisture.  It is then canned and sealed in oxygen proof cans which is what gives it its incredible shelf life.  And the freeze dried will not get freezer burn after a couple of months.   There is no difference in the cancer fighting nutrients.  Oh, and if your freezer goes out or your power is off for a while your freeze dried food is still safe and sound!

Dr. Gary Stoner, Ph.D., Professor and Chair of Environmental Health Sciences at Ohio State University, has researched freeze drying for more than 20 years, and has learned that freeze-dried fruits retain almost all of their nutrients when compared to fresh fruit. His research has found that freeze-dried fruit helped prevent colon tumors.  In fact Dr. Stoner is so positive about the efficacy of freeze-dried fruits as a cancer treatment, he is developing an aerosol spray made from them as a possible treatment for lung cancer.

The American Institute for Cancer Research suggests what while the water and oxygen are removed from foods, the nutritional value of the food is not decreased or altered.  Freeze dried fruits and vegetables contain the same amount of antioxidants as their fresh counterparts, according to the American Dietetic Association.


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