Stephanie R

Your Independent Consultant

In recent years we have all seen the devastation of natural disaster and its aftermath.  After hurricane Katrina I saw families starving with no food and water.  People were dying from lack of these items and confusion about the dire emergency that was facing those people.  We see other disasters such as tornados and snow storms that leave families and towns stranded without the ability to go to the grocery store because it was destroyed or the people were snowed in.

I vowed at that time to always have at least a weeks worth of food and water stored for emergency.  I found Thrive Life one day and thought I would try their food.  I think it is important to store food that your family will actually eat before stocking up on a bunch of it.  I tried it and was amazed by the quality and amazing great taste of the freeze dried fruits, vegetables, meats, and even dairy products.  It is easy to prepare, tastes fresh and is much healthier than canned goods that are chock full of preservatives.  The other thing that impressed me is there is little or no wasted food.  You can prepare exactly the amount you want to consume.  

I was so impressed with the quality of the food that I decided to join the company as a consultant because I believe in it!  Everyone should know about Thrive Life and the quality of their foods and other products.  You can not only take comfort in the storage aspect but also the ease and health benefits of everyday use.

I would love the opportunity to introduce you to these wonderful products.  Feel free to contact me at my e-mail or through this site.

Warm regards,


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Thriving Pasta Primavera

October 27, 2013

1⁄4 c white wine 1⁄2 c cream 2 T olive oil 2 clv garlic cloves, minced 1 T herbs de provence 4 c Thrive Farfalle pasta (bow tie) 1 t salt iodized 6 c water (or less) salt & pepper to taste shredded parmesan cheese (optional) 1⁄2 c chicken broth (made with thrive chicken bouillon) 1⁄4 c thrive carrots, diced 1 c thrive sliced mushrooms 1⁄4 c thrive red bell peppers (fd) 1 c thrive asparagus reconstituted, then drain 1⁄4 c thrive diced onion 1 T thrive oregano

Prepare (re-hydrate) all Thrive ingredients.

Boil water and cook pasta for 8-10 minutes or until al dente. Remove from heat.

Heat olive oil in a large skillet. Add garlic and onions and saute.
Add carrots and saute for about 4 minutes.
Add in mushrooms and saute until mushrooms turn brown on the edges. Add peppers and asparagus, saute an additional 2 minutes.

Add chicken broth, wine, and spices. Bring to a boil and reduce for 2 minutes. Drain pasta and add to skillet stirring well. Add cream and simmer on low 2 minutes.

Remove from heat.



I have also added 1 cup prepared chopped chicken.


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