Cindy Lane

Your Independent Consultant

I became an independent consultant with Shelf Reliance in July of 2010, and it couldn't have happened at a better time for us.  One year earlier my husband was laid off from a pretty good job.  We knew it was coming, but it still took him a few moths to find another job.  We have five kids and went several months with no income.  It was tough, but I had a decent supply of food stored up from sales and special offers I'd taken advantage of from the supermarket.  Food is a valuable commodity, especially when you don't have resources available to get more and have to make due with what you already have.  
Having that food supply was a tremendous blessing, and it taught me many things.  I learned that being prepared with food and supplies kept us from experiencing even more stress as a family, and allowed us to focus on other important things.  I learned that just because I saved money by purchasing groceries on sale, didn't make them taste any better; we quickly discovered that we had many things in storage that we didn't really like at all.  Lastly, I learned that we actually enjoyed the convenience of shopping for groceries in our home. It was very nice and extremely convenient to walk into the room full of food and pick out what we need from our "home store".  This is why I'm excited to be able to teach others about this concept.  THRIVE foods by Shelf Reliance have become a delicious and nutritious addition to our home store.  Besides being extremely convenient and versatile, not having to worry about waste has saved us lots of time and money.  
An equally important benefit to being a consultant is the money.  I help supplement our income by teaching people the benefits of building their very own Home Store and I get paid to do it.  It's the best of both worlds - food and money.  I love what I do!

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Lentil Beef Sloppy Joes

January 19, 2013

Lentils add a hearty healthy addition to traditional Sloppy Joes.

1/4 cup Thrive Carrots 3/4 cup Thrive FD Onions 1/2 cup Thrive Mixed Bell Peppers 1/2 cup Thrive Green Chiles 1 cup ketchup 1 cup Thrive Lentils, rinsed 2 cups Thrive FD Ground Beef 2 garlic cloves, finely chopped 1/2 tsp dried oregano 2 Tbsp Worchestershire sauce Salt and pepper to taste

In medium bowl combine carrots, onions, peppers, and chiles.  Cover with hot water and let soak for 10 minutes.  Drain well.

In large saucepan heat 2 Tbsp Canola oil over medium heat.  Add drained veggies and stir 3-4 minutes, heating to soften.

Add 4 Tbsp ketchup, garlic, oregano, and lentils to pan.  Stir 1-2 minutes.  Add 8 cups water.  Bring to boil and cook 5 minutes.  Reduce heat to medium-low and simmer until water is mostly adsorbed, 35-40 minutes.  Season with salt and pepper.

In small bowl, combine ground beef, remaining ketchup, and Worchestershire sauce.  Stir to mix well.  Add to lentil mixture and cook until mixture thickens, about 8 minutes.  Season with salt and pepper.

Scoop on top of toasted whole-wheat buns and sliced cheese.

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