Breakfast With Thrive Market Private Label

This morning, I had the opportunity to try out Thrive Market’s newly-launched line of private label products. I’ve always been a HUGE fan of Thrive for a variety of reasons. Their direct-to-consumer business model makes it easy to purchase organic and healthy products no matter where you live at wholesale price. Due to this distribution process, they have actually helped eliminate excess waste as well as making sure their packaging paper is 100% recycled and compostable.

Now that they’ve launched their private label line, it’s become even more affordable. This includes everything from spices, oils, canned goods, ghee, grains, sauces–the list goes on and on! This revolutionary new way to shop is especially great for busy #supermommas who can’t find time to hit the market!

The founders, Gunnar and Nick, have also built their business to be just as educational as it is a marketplace. I’ll be honest–all the super foods can get extremely confusing. They’ve made it their goal to make sure everyone can have access but also know WHY it’s so good for them. These guys are amazing!

To get a taste of their new products, they whipped up a couple recipes for us to try. They were so delicious so naturally–I have to share them. Here’s a couple you must try:

Chai Spice Banana Coffee Cake Muffin

Uses Private Label coconut oil, sprouted flour, and spices 

Ingredients:

Crumb Topping-

• 1/3 cup brown sugar
• 1/3 cup organic unbleached sugar
• 1 1/2 teaspoon ground cinnamon
• 3/4 teaspoon ground cardamom
• 1 1/2 teaspoon ground ginger
• Small pinch nutmeg
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1/2 cup coconut oil, melted
• 1 3/4 cups sprouted white wheat flour

Cake-

• 1/3 cup Greek yogurt
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 cup sprouted white wheat flour
• 1/2 cup organic unbleached sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons coconut oil
• 2 to 3 extra-ripe bananas, sliced

1. Preheat oven to 325 degrees and line a muffin tray with baking cups.
2.  To make the crumb topping, whisk together brown sugar, unbleached sugar, cinnamon, cardamom, ginger, nutmeg, black pepper, and salt into melted coconut oil in a large bowl until smooth. Then, add flour with a spatula. It will come together as a solid dough. Press together in the bottom of the bowl and set aside.
3. To prepare cake, in a small bowl, stir together the yogurt, egg, egg yolk, and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder, and salt. Add coconut oil and a spoonful of yogurt mixture and mix on medium speed until flour is moistened. Add remaining yogurt mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula.
4. Divide batter between 12 baking cups and arrange banana slices over top. Using your hands, break topping mixture into large crumbs and sprinkle over muffins. Bake cake until a tester inserted into center comes out clean, about 18 to 25 minutes. Cool completely before serving.

Beet-Ginger Smoothie Bowl

Ingredients:

For the smoothie bowl-

• 1 raw or cooked beet, peeled and roughly chopped
• 1 tablespoon grated ginger
• 1/4 cup frozen pineapple, cubed
• 1/4 cup blueberries
• 1 cup coconut water

For the topping-

• Small handful of raspberries (fresh or frozen)
• 1/4 cup pomegranate seeds
• 1 teaspoon bee pollen
• 2 teaspoons cacao nibs
• 2 teaspoons chia seeds

Place all the ingredients for the smoothie bowl together in a high-speed blender and blend on high until smooth. Pour into a bowl and top with raspberries, pomegranate seeds, bee pollen, cacao nibs, and chia seeds.

To become a member, make sure to use my code http://thrv.me/ThrivewithMolly for 30 free days + 15% off your order.