I began Thriving full-time with Thrive Classic in May of 2021. I started on Thrive Elite shortly after it launched in January of 2023.

I say skip the samples and just start! Try these vitamins for 60 days!!

More energy!
Fewer cravings for junk.
More regularity.
More motivation to make time to exercise.

I started the Ultimate Thriver challenge using Thrive Classic and switched over to Elite when my order arrived towards the end of January ‘23.

Circulate, Duo Burn, Blast, Sculpt, Biotic, Balance, and Recover are what I mostly used and will continue to use.

I have always been athletic, however the 6 months prior to the challenge were quite the adjustment.

My youngest child is now in school a full day and what I found is that I was not getting the deliberate fitness related movement in that I used to get in multiple times a week in the past.

In fact, I found that I was spending most of my time getting sucked into the black whole of laundry & dishes and not leaving the house at all before it was time to pick the kids up from school.

Before the youngest started going to school full time, I’d make it a point to get to The YMCA for her swim lessons or for her to play with other kids in The Kids Zone while I worked out.

This Ultimate Thriver challenge motivated me to get back to adding a consistent fitness routine to my Thrive Experience! I used one of my Beachbody fitness programs, I work out at the gym, I incline walked, and spent some time with a trainer making sure my form on various machines was correct.

Having the motivation to get serious about a consistent fitness routine, Thriving, and seeing my progress, made a difference! Oh and the Elite lifestyle mix (aka shakes) is delicious!!!

Ready to try my vitamins for 60 days?

Thanks to my parents who gifted my husband and me a few bottles, I have been a consumer of the adult Z-Stack supplements for over two years and have found the adult capsules to be tremendous at warding off illness. When combined, these 4 vitamin supplements are POWERFUL: vitamin C, vitamin D3, zinc, and Quercetin and keep me healthy and keep viruses away!

Check out short video if you haven’t already!

I have found Kids Z-Stack to be just as powerful and the bonus is that ALL of my kids enjoy the taste! I tried them too…they are good and NOT loaded with garbage, artificial colors and sugar.

​See for yourself!
​

Well, it's been a LONG while since I've written about anything here.  I've always felt like I need to be inspired to write and not just "blog" to blog, ya know?  Anyhow, you all have inspired me and here I am sharing again!

Last week, several people asked me to share the details about a recent meal that was a hit with my family!  When I say "hit" I mean people going back for seconds and even thirds!

I've got a cookbook that I've had for YEARS...decades actually.  It's called Fit-It and Forget-it Cookbook:  Feasting with your Slow Cooker by Dawn J. Ranck and Phyllils Pellman Good.  The recipe I elected to tackle, because I had all of the ingredients on hand (except the ground beef), is called Taco Soup with Whole Tomatoes.  If you've got a copy of the cookbook or you plan to get one, it's on page 37.

The original recipe calls for 1lb of ground beef and a pack of dry taco seasoning.  These are the two ingredients I didn't have on hand, but I had the perfect substitutes for them and decided to give it a go!

I replaced 1 lb of ground beef with a 14 oz package of Extra Firm Tofu AND I used the homemade taco seasoning that I've been using since 2012 instead of running out to grab the "over sodium-ed" processed kind.

So, what are the recipes?  Let's start with the base recipe:

Taco Soup with Whole Tomatoes
14 oz package of extra firm tofu, drained
1/2 cup chopped onions
28 oz can whole tomatoes with juice
14 oz can kidney beans with juice
17 oz can corn with juice
8 oz can tomato sauce
Homemade Taco Seasoning doubled and separate
1-2 cups water
1 cup grated cheddar cheese for topping 
taco or corn chips or tortilla strips for topping
avocado and lime for topping

Homemade Taco Season Recipe (from MyPlantBasedFamily.com)

• 1 tsp salt
• 1 tsp onion powder
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin

Combine all seasoning ingredients and add to the extra firm tofu and onions while sautéing.

Combine all seasoning ingredients a 2nd time, minus 1 tsp salt, and add directly to crockpot.

1. Brown tofu and onions in skillet with seasoning as described above.
2. Add the whole tomatoes, kidney beans, corn, and tomato sauce directly to the slow cooker.
3. Combine all ingredients except cheese, chips, avocado, and lime in slow cooker.
4. Cover.  Cook on Low 4-6 hours.
5. Ladle into bowls.  Top with cheese, lime, avocado and serve with corn chips/tortilla strips.


The Fix-it and Forget-it Cookbook: Feasting with your Slow Cooker is now a revised edition.  So the page number I reference above may not be the same page number in the revised edition.

We used Fresh Gourmet Tortilla Strips the tri-color ones and Santa Fe Style ones.  In the future I'll stay away from the Santa Fe Style strips not because they were rather spicy, but because they were way too salty in my opinion and overpowered the flavor of the dish itself.  The Tri-Color strips have 15 mg of sodium per 2 Tbsp whereas the Santa Fe tortilla strips have 25 mg of sodium per  2 Tbsp!

So, last week the Governor of Kansas announced that school would remain closed for the remainder of the semester. Jordan and I were in Virginia as I conducted my Army Reserve duty when the call came in.

I was some what relieved that Vince was the one who was home navigating these uncharted waters with the older two as the three of them digested the initial shock of no more school for the remainder of the semester. My hope was that he’d have a playbook or a tutorial all drafted up for me to refer to as I got home.

As I returned home, there was no playbook. There were no instructions. But there were TONS of resources being shared by both teachers and a whole bunch more shared by anyone and everyone on social media! The tough part about having so many (fun) resources is the propensity to become overwhelmed. On several occasions this year I’ve had the opportunity to remind myself, when you don’t know where to start, just start! It’s a really helpful and comes in handy for things like committing to a new exercising routine, beginning a podcast, and even organizing cluttered messes.

​Anyhow, I started by doing a brain dump- see the image below. Yes, it says Beauty School and Happy Hour! Happy Hour was Brynn’s idea (she’s 9). She informed me, with a BIG grin that Happy Hour would be when they could do whatever they want...I’m pretty sure that meant screen time galore! It gave me a good laugh!

The girls aren’t doing school work all day, but we do think it’s important, for the sake of having days that somewhat resemble a normal school day, that we get them up at 7 am and they are in bed by 8:30 pm.

The girls have been preparing meals and are excited about their culinary contributions to the family. We are finding ways to not GO bananas during the quarantine. In fact, I bought three bunches of bananas and some other kitchen basics when I returned home from Virginia.

Check what I plan to use these bananas for (see video below)and leave me a comment about what you’ve prepared that includes bananas. I’d love to read all about it! Especially while I’ve got the time!

A couple of weeks ago my husband purchased a 42 oz container of old fashioned Quaker Oats.  He's been trying out different recipes in the Instant Pot and some overnight oat meals.  So, we have LOTS of oatmeal on hand!  Couple that with my discovery of Nature's Path Organic Love Crunch Premium Granola with Dark Chocolate and Berries (that my kids and I really enjoy, by the way) you just might have a recipe for a desire to make your own granola!

After buying three packages of Love Crunch and watching them disappear in under 3 days each (they aren't that big), I decided it might be worth making my own just to save money.  How hard could it be right?  Oh, and if I asked the girls to help me make it, they would be excited to consume what their hands prepared!

Like anyone looking for consumer approved recipes with amazing photos I clicked on my Pinterest app and searched for Home Made Granola.  It just so happens that the first one that came up was simple enough.  Thanks to Krissy at Self Proclaimed Foodie I had a terrific recipe to follow.  I quickly determined what we didn't have on hand and asked Vince if he'd pick up the coconut flakes, honey, and pumpkin seeds on the way home.  

Our granola differs from Krissy's in a few ways. 

1. We used sliced almonds instead of pecans since pecans make Brynn's mouth itch.
2. We used BIGS Simply Salted Homestyle Roasted Pumpkin Seeds, because that's what Vince was able to find, rather than the plain un-salted green pepitas. I kind of like the roasted salted pumpkin seeds for this recipe though because it adds a savory dimension to the granola!
3. I had coconut oil on hand so we used that instead of the sunflower oil, coconut oil blend recommended on the Self Proclaimed Foodie site.

I think you'll really enjoy this recipe!  Even if you're not a big granola fan, try it out. It may change your opinion of the crunch stuff!  Oh, by the way, we eat ours with almond milk (any kind of milk will do) and the kids really like mixing it with plain yogurt for breakfast.

Here's how we made it and the ingredients we used.  If you'd like to check out Krissy's recipe remember to visit Self Proclaimed Foodie!

Ingredients: 

• 3 cups rolled oats
• 1/2 cup coconut flakes un-toasted and unsweetened
• 1/2 cup BIGS Homestyle Roasted Simply Salted Pumpkin Seeds 
• 1/2 cup raw sliced almonds
• 1/2 teaspoon cinnamon 
• 1/2 cup Coconut Oil  (melt in microwave or on stove-top)
• 1/2 cup honey
• 2 teaspoons vanilla 

Instructions:
1. In a large bowl, combine all of your dry ingredients.
2. In a separate bowl, combine oil, honey, and vanilla.  Then add the wet ingredients to the dry ingredients.
3. Stir well; ensuring all the wet ingredients fully coat the dry ingredients.
4. Cover a large baking sheet with parchment paper and spread granola mixture over sheet to form a thin layer.
5. Bake in preheated 250 degrees F oven for 1.5 hours, stirring or flipping every 15 minutes or so.
6. Remove from oven and allow to fully cool on baking sheet. When ready, break the granola up into small pieces or into large chunks if you desire clusters.  Store at room temperature in an airtight container.
​
P.S. when it's fully cooled... definitely add your own chocolate chips!
This recipe makes roughly 6 to 8 cups.  Enjoy!
After you try this recipe out, I'd love to hear how you're enjoying your granola!