Fort Wayne 600 This Weekend!

This will be our best weekend yet in Fort Wayne at the corner of Lima and Coliseum Boulevard!

Stop in and see us to get a preview of the Black Friday sale and to sample some great Thrive Life foods!

Ticket prices:

Adults $5 Seniors 60 and up $1 discount. Under 12 free. Under 18 must be accompanied by an adult.

3 day pass $12  2 day pass $9  LEO’s in uniform are free. Parking is free for this event!

From Gun Slinger Promotions:

Are you ready for the biggest Gun, Knife & Outdoorsman Show ever in the Ft Wayne area? It begins tomorrow, Friday, Nov. 22 at 3:00 pm. We’ve got OVER 600 TABLES, and may reach 750! You won’t want to miss this show! We heard someone say that it’s going to be better than Black Friday!

We appreciate all our vendors and all our customers. This show is our way of saying “THANK YOU” to our customers. With every paid admission you will receive a ticket for a FREE HOT DOG & BAG OF CHIPS at the concession stand…..and that’s not all! We will be having hourly drawings and door prizes every day, every hour of the show for the entire weekend!!!!! Door prizes will include $25 gift certificates, Gun Slinger T-shirts, bumper stickers, target packages, a few turkeys, and some free passes for the next day.

Show hours are 3 to 8 on Friday, 9 to 5 on Saturday, and 9 to 3 on Sunday. Hope to see you at the former K’s Merchandise building!

“…insurance you can eat!”

Chef Todd in the Thrive Live Kitchen

On Wednesday, February 22nd, at 4:00 p.m., watch our high-energy THRIVE Live cooking broadcast with our highly venerated new chef, Todd Leonard! This month, Chef Todd will be demonstrating the preparation of some of his newest soup and biscuit recipes. Tune in to the live stream at to see Chef Todd prepare his newest recipes and teach fun and easy ways to incorporate delicious THRIVE foods into your meals and your lifestyle.

This event will also have a live studio audience. Please arrive at the THRIVE Kitchen in our American Fork headquarters by 3:40 to participate, as the studio doors will shut at 3:50 in preparation for the broadcast.

Wednesday, Feb 22, 2012

Chef Todd

4:00pm MST

691 South Auto Mall Drive
American Fork, UT 84003
or streaming online

       “…insurance you can eat!”                                    

We Love INSTANT Beans- You Will, Too!

Have you ever opened a can or jar of cooked beans? What is all of that goo the beans are packed in? Turn the can or jar over. They have HOW MUCH SODIUM? In the past I have often used cooked can or jarred beans as an easy way to add protein to soup, casseroles, or chili. Before using, I always rinsed the product, hoping that I was reducing the amount of sodium and preservatives I was ingesting (when in all actuality, I was really in denial.)

Thrive Instant Black Beans

How many people do you know that DO NOT have dried beans in their pantry as a staple? Dried beans are easy to store and are a great source of protein. The down side to this inexpensive source of sustenance is the time to prepare the beans. With regular dried beans, you have to soak them overnight or put them in a pressure cooker.

Thrive has the answer to all of this-Instant Beans! Thrive Instant Beans are available in pinto, red, or black, and have a shelf life of 30 years unopened and one year after opening! The best part of instant beans-NO sodium, chemicals, or preservatives (and absolutely no goo!) I love to prepare instant black beans at a home party, as it is a food that a lot of people wouldn’t try otherwise. Simply add the instant beans to your chili or stew and the beans are ready in 20 minutes! You can make a soup by adding your favorite seasonings and meat like black beans and rice, or drain the water off from the cooked product and mash to make refried beans. Ah, we love the versatility! Add the beans to plain boiling water, and prepare a fantastic side dish in 15 minutes.


2 cups of Boiling water

1 1/3 cup of Thrive Instant Black Beans

1 Tablespoon Thrive Freeze Dried Celery

1 Tablespoon Thrive Red and Green Bell Pepper Mix

1/2 Tablespoon Thrive Freeze Dried Green Chiles

1/2 Teaspoon Thrive Chopped Onion

1/4 Cup Thrive Freeze Dried Sweet Corn

2 Teaspoons low sodium taco seasoning, or season to taste.

Simmer the beans for 10 minutes in gently boiling water. Add the remaining ingredients and simmer 5 minutes longer or more, depending on desired consistency.

“…insurance you can eat!”

Clam Chowder, mmmm….

Learn how to make fantastic clam chowder with Chef Todd Leonard. Chef Todd uses the fantastic Thrive food line to create this hearty classic that will warm you to the core on these chilly winter days. The best part is that Thrive Freeze Dried Potato Dices are on sale this month for $13.99 Q club price. (For your applicable pricing, sign in to or sign up to shop at our discounted prices.) Freeze Dried Potato Dices have an unopened shelf life of twenty five years!

1. Dice the bacon into small pieces, brown, and drain most of the grease. In a heavy-duty 3-quart saucepan, combine the carrots, onions, celery, potato, garlic, shallots, butter, browned bacon, and all the seasonings and stir together until butter is completely melted.

2. Add the flour and stir into ingredients to make the roux. Add the clam juice and clam base and stir well; cook about 3 minutes to thicken.

3. Reduce heat and add cream, then the remaining ingredients. Bring to a simmer slowly on low heat, stirring frequently to prevent scorching. Taste and adjust seasoning as needed.

3 tbsp. THRIVE™ Chopped Onions (FD)
3 tbsp. THRIVE™ Celery (FD)
3 tbsp. THRIVE™ Carrot Dices
3 slices bacon, fresh, thick-cut
2½ tsp. garlic, minced
2½ tsp. shallots, minced
1⁄3 cup butter
1 tsp. thyme
¾ tsp. THRIVE™ Iodized Salt
¼ tsp. white pepper
1⁄3 cup THRIVE™ Flour
3 cups clam juice
2½ cups chopped clams
1 cup THRIVE™ Potato Dices (FD)
2¼ cups heavy cream
2¼ cups THRIVE™ Instant Milk
¾ tsp. Old Bay seafood seasoning
1 tsp. Worcestershire sauce
½ tsp. red wine vinegar
1 tsp. lemon juice
1 tsp. Cholula hot sauce

“…insurance you can eat!”

Live From The Thrive Kitchen

Join us in the Thrive Kitchen on February 22, 2012 at 4 p.m. MST with Chef Todd Leonard. We will have a regular series of broadcasts so you can enjoy great new recipes with Thrive foods. Sign up for email alerts or subscribe to the RSS feed for upcoming broadcasts. Check out our last visit with Chef Todd:

Some of Chef Todd’s professional achievements:

  • The youngest chef in Utah to earn the ACF accredited status of Certified Executive Chef
  • Utah’s ACF Chef of the Year award in 2006 and 2010
  • ACF Western Regional Chef of the Year in 2011
  • Holds five Gold Medals and a silver in ACF-sanctioned competitions
  • Holds two 1st place awards in Dutch oven cook-offs

Join us on Wednesday in the THRIVE kitchen or streaming online:

“…insurance you can eat!”

“Cookin’ With Home Storage” Updated 2010

Shelf Reliance has your favorite cookbooks available! “Cookin’ With Home Storage” has been around and well loved since 1991. Shelf Reliance has the updated 2010 version! In this treasure trove of preparedness info, you will learn how much food to store, how to prepare family friendly menus with recipes as well as favorites from the pioneers. You will also find great insight into home remedies and household cleaners as well as baby food and much more.

Click the links below to order your copies today! Order extras to replace your old, worn out copies and give some as gifts.

Cookin' With Home Storage

The author, Peggy Layton has a bachelors of Science degree in Home Economics Education with a minor in Food Science and Nutrition from Brigham Young University.


Cookin’ with Home Storage

Cookin’ with Powdered Milk

Cookin’ with Dried Eggs

Food Storage 101 Where do I Begin?


“…insurance you can eat!”




The Thrive Cookbook and Equivalency Chart for Everyday Recipes

Thrive Cookbook

Did you know that Shelf Reliance has a great cookbook to show you how to use your food storage? Food storage doesn’t have to be bland or boring. We have great ideas for you, from cheese crackers to scones to main dishes, smoothies and desserts. This beautiful cookbook makes a fantastic gift for you or someone you love. The cookbook is also a wonderful way to inspire someone to build their own food storage!

The Thrive Cookbook from Shelf Reliance also has an equivalency chart. If you have a recipe from a cookbook, you can substitute Thrive foods for those in other recipes. Just rehydrate the item and you have a convenient and healthy replacement for items purchased in the grocery store. For example, if you  have an apple muffin recipe, but you are out of apples, or worse yet, they’ve spoiled as you attempted to find time for this recipe last week, just substitute the appropriate amount of Thrive product.  One cup of Thrive apples reconstituted with one cup of water will take the place of one medium apple! Imagine no more running to the store for one missing ingredient!


To view the equivalency chart online, click here.


“ you can eat!”


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