First of First

Today was the BIG day. Today was my very first Thrive party. Thank you to all those who came out and supported me! I thoroughly enjoyed myself! I just wanted to restate, again, why I chose Thrive. It started small. I just wanted pure "gluten-free" cornmeal. Little did I know that I was about to try some of the best stuff, ever!! Then, Liz, start talking to me about some crazy thing called "Q" something and other club. But something was clear. I set my budget, I set my products I wanted, I set the date, and it was shipped to me. I was nervous when she told me that it was $100 budget. I sat down and looked at how much I spent on groceries a month, and I am cheap. But I knew I was doing two things with this. Groceries and food storage.

So I did it. I signed up. My first month I signed up for a few things that I knew my family used (zucchini, mushrooms, onion, tomatoes). I got my shipment, and it hit me... I LOVE THIS STUFF EVEN MORE!!!! I can be out of food, and still be able to cook something for my family that isn't junk! I am still doing the Q club and love it! I decided I would give the recipes of what I baked today.

If you have any questions, please contact me! I love to talk!

Love, Thriven with Rachel ~ Rachel Maroney

Gluten-Free Blueberry muffins
Ingredients
10 T soft butter
1 cup white sugar
2 Thrive Whole Eggs (4T Egg powder, 2T water)
1 cup sweet white sorghum flour
1 cup white rice flour
1 cup tapioca flour
1 ½ t baking powder
½ t baking soda
½ t salt
1 ½ cups Thrive strawberry yogurt bite rehydrated
1 cup Thrive blueberries rehydrated
2 T raw sugar -for topping

Instructions
1. Preheat the oven to 375
2. Combine all the dry ingredients together and set them aside.
3. Cream the butter, sugar and eggs together
4. Add one half of the dry ingredients, while mixing
5. Add one-third of the yogurt and combine until mixed
6. Add remaining one-half of the remaining dry ingredients into the mix
7. Continue adding the rest of the yogurt until they everything is mixed-in
8. Fold in blueberries
9. Oil a muffin tin well, then sprinkle with white rice flour each cup (or use muffin liners)
10. Fill each space for muffin 2/3rds full
11. Sprinkle the raw sugar over the top
12. Bake the muffins for about 35 minutes - or 20in mini muffin pan
(Adapted from http://www.realfoodfreaks.com/recipe/gluten-free-blueberry-muffins/)


                                             
Gluten-Free Cornbread muffins
◦1 1/2 cups Thrive corn meal
◦1 cup all-purpose gluten-free flour blend (I used Bob Red Mill)
◦1/3 cup sugar ◦1 teaspoon salt ◦1 tablespoon baking powder
◦1/4 teaspoon xanthan gum
  ◦2 Thrive whole egg (4T mix, 2T water)
◦14 tablespoons melted butter
◦1 1/2 cups whole milk

Instructions
1.Preheat the oven to 400 degrees and grease a 9x9 inch baking pan.
2.Whisk dry ingredients together in a large mixing bowl. Add eggs, melted butter and milk and whisk until smooth.
3.Pour into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the middle comes out clean.
(adapted from http://www.agirldefloured.com/2012/08/08/moms-gluten-free-cornbread/)