Today I am home with two "just sick enough to stay home" kids.  For lunch, I wanted to give them a yummy soup and I wanted CARBS.  

This reminds me... I haven't told you yet that we STOPPED GROCERY SHOPPING about 5 weeks ago.  Sure, we've bought a small handful of things (one box of triscuits, one gallon of whole milk, some chocolates, a pork loin), but truly, we are living out of our freezer and pantry and LIVING LIKE KINGS.  

Today for lunch, I toyed with the idea of mixing up a quick soup, but well... the Thrive Express line appealed to my delicate sense of {lazy}.  Head here for some deliciously awesome soups made with Thrive ingredients (fully ripened, GMO free, cheaper than your grocery store, no preservatives, delivered to your door...need I say more?).

Here's a fun cooking video featuring October's Soup Recipes with Chef Todd:

Wondering how you can substitute Thrive ingredients into your favorite recipes?  

Here's an awesome printable reference guide!  (click on it to view just the PDF version for easy printing)_

One of our favorite family musicians is Billy Jonas.  His song "Any Way You Go You're Gonna Get There" makes me think of all of my pasta salad success stories of late.

RANDOM?  Perhaps, but this is the way my brain works!

For this salad, you truly let your taste buds guide you.  Typically I NEED a recipe to follow, at least loosely.  But with a pasta salad, you simply need pasta, a sauce and then add-ons.  It can be different every time and it'll always be awesome!  When using Thrive ingredients, this healthy meal takes only the length of time needed to boil the pasta!  

Quinoa (pronounced “Keen-Wah”) dates back three to four thousand years ago when the Incas first realized that the quinoa seed was fit for human consumption. According to WHFoods quinoa “was the gold of the Incas” because the Incas believed it increased the stamina of their warriors. The Quinoa Corporation calls quinoa the “Supergrain of the Future. ”

THRIVE Quinoa is unique because although it is sometimes considered a grain it is actually closely related to leafy green vegetables such as spinach, making quinoa rich in both amino acids and protein. When cooked, quinoa can become a delicious hot cereal, pasta, or side dish. It also can add a rich flavor
to soups and salads.

Here are seven health benefits of quinoa:

1. Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids.

2. Quinoa contains almost twice as much fiber as most other grains. Fiber is most widely known to relieve constipation. It also helps to prevent heart disease by reducing high blood pressure and diabetes. Fiber lowers cholesterol and glucose levels, may lower your risk of developing hemorrhoids and may help you to lose weight as it takes a longer time to chew than does other foods because it makes you feel fuller for longer and is less “energy dense” which means it has fewer calories for the same volume of food.

3. Quinoa contains Iron. Iron helps keep our red blood cells healthy and is the basis of hemoglobin formation. Iron carries oxygen from one cell to another and supplies oxygen to our muscles to aid in their contraction. Iron also increases brain function because the brain takes in about 20% of our blood oxygen. There are many benefits of iron some more of which include neurotransmitter synthesis, regulation of body 
temperature, aids enzyme activity and energy metabolism.

4. Quinoa contains lysine. Lysine is mainly essential for tissue growth and repair.

5. Quinoa is rich in magnesium. Magnesium helps to relax blood vessels and thereby to alleviate migraines. Magnesium also may reduce Type 2 diabetes by promoting healthy blood sugar control. Other health benefits of magnesium include transmission of nerve impulses, body temperature regulation, detoxification, energy production, and the formation of healthy bones and teeth.

6. Quinoa is high in Riboflavin (B2). B2 improves energy metabolism within brain and muscle cells and is known to help create proper energy production in cells.

7. Quinoa has a high content of manganese. Manganese is an antioxidant, which helps to prevent damage of mitochondria during energy production as well as to protect red blood cells and other cells from injury by free radicals.

from mindbodygreen.com

I love this Quinoa dish as a side dish with baked chicken or as a light lunch.  

QUINOA WITH PEAS AND CARROTS
from THRIVE Kitchen

Prep 30 min, serves 4

Ingredients

• 1 c THRIVE Quinoa
• 2 c water
• 2 t THRIVE chicken bouillon (or use chicken stock in place of bouillon and water)
• 1 1⁄2 c THRIVE green peas
• 1⁄2 c THRIVE carrot dices
• 1⁄2 c THRIVE chopped onions
• 1⁄2 t THRIVE iodized salt
• 1 1⁄2 T olive oil
• 1⁄4 t black pepper
• 2 T walnuts, chopped
• 1 T fresh lemon juice
• 1 t rice wine vinegar
• 1 t pit seasoning (I leave this out)
• 2 T fresh cilantro, chopped fine

Instructions
Place quinoa in a fine strainer and rinse under cold water. In a 2-quart saucepan, bring the water and chicken bouillon to a boil. Add the rinsed quinoa to the boiling water and bring to a simmer for 15 minutes or until tender. Reconstitute the peas, carrots, and onions- drain off excess water and place in a bowl. Rinse the cooked quinoa in a strainer over cold water.  Once drained, add to bowl. Add the rest of the ingredients to the bowl and mix well. Serve cold.


Bon Appetit,