EXCLUSIVE DEAL: Lindon Farms Just-Add-Water meals


The Lindon Farms special Black Friday deals will be available Friday, November 27 to Monday November 30!

90 SERVING BUCKET Goal Zero Switch 8 Solar Kit COMBO

When you purchase a Lindon Farms 90 Serving Bucket you’ll receive a Goal Zero Switch 8 Kit FREE! ($99 value) This is a really great idea for Christmas presents!

The 90 Serving Bucket features and contents:
Up to 25 Year Shelf Life, 2,000 calories a day for 1 week for 1 person, 4 Gal Rugged Stackable, ez store™ container, Capacity: 90 full servings, Delicious just-add-water meals, Each meal in 5-10 serving pouches, Easy to open zip-seal ‘metalite’ pouches

Breakfasts: Cinnamon Rice Pudding, Oatmeal (1) 10 serving pouch, Polenta (1) 10 serving pouch, Lunch/Dinners : Western Chili (1) 10 serving pouch, Hearty Potato Soup (1) 10 serving pouch, Red Beans & Rice (1) 10 serving pouch, Beef Flavored Vegetable Stew (1) 10 serving pouch, Chicken Flavored Vegetable Stew (1) 10 serving pouch, Cheddar Broccoli Soup (1) 10 serving pouch

TO ORDER >>>>>>>> Visit this page and on each 90 Serving bucket you purchase will get you a free Goal Zero Switch 8 Solar kit. DO NOT ORDER UNTIL FRIDAY NOVEMBER 27 FOR BONUSES


Buy 8 Lindon Farms 360 Serving Entree Bucket and receive (4) Lindon Farms 360 Entree buckets free. This is a one year supply of food for one person. This saves you over $1700!


Buy 8 Lindon Farms 360 Serving Entree Bucket and receive (4) Lindon Farms 360 Entree buckets free. This is a one year supply of food for one person. This saves you over $1700!

TO ORDER >>>>>>>> Visit this page and enter 8 for the quantity and 4 will be added to your order for FREE! DO NOT ORDER UNTIL FRIDAY NOVEMBER 27 FOR BONUSES

NEW PRODUCT: NutriMill Plus

When we first started our first storage adventures we actually didn’t even know what wheat kernels looked like. The whole idea of storing wheat, grinding it, and cooking it without electricity seemed so foreign and daunting to us that we didn’t even try to tackle it for almost a year.

One day I was visiting a friend and she had a wheat grinder on her counter and I started asking her all about it. She showed me how it worked and sent me home with a little baggie of flour and a bread recipe. All of a sudden I realized that wheat was flour, and I knew how to cook with flour! I borrowed her wheat grinder every few weeks until I could afford my own and when we finally purchased our WonderMills our food storage lives changed forever. In fact, we even did a post titled 17 Ways to Use a Wheat Grinder a little while back. Yes we use them that much!

The two mills we have always recommend are the WonderMill and the NutriMill. You can’t go wrong with either option. We preferred a few of the WonderMill features over the NutriMill when we did a side by side test so that is the model we went with at the time. However, NutriMill just came out with a BRAND NEW mill called the NutriMill Plus that we are excited to try out. Here are some of the details in comparison to the classic Nutrimill:


The NutriMill Plus boasts 11 new patented improvements. It is 15% quieter than the Classic mill and has 20% more capacity than the classic NutriMill.

The Plus mill is uniquely designed to nest compactly inside its flour canister for a 30% smaller storage footprint than the Classic mill. With its patented 4-stage filtration system and included flour bagger accessory, milling at home is clean and convenient. We are so excited to get our hands on one of these and try it out in another little side-by-side comparison!


The NutriMill Plus is regularly priced at $239.99 but will be substantially discounted on Cyber Monday over in our online store. Make sure you are signed up for our email newsletters where we will be announcing the discounted price on Saturday, November 28th. In the meantime you can visit our online store to view the full details about the NutriMill Plus (but don’t buy it yet!)

How to make: Basic Black Beans

Today’s post is super quick. I just had to share this new discovery with you. I know it’s not a new thing but it’s new for me. I’ve been using my electric pressure cooker to cook black beans (among other things) for years. I absolutely LOVE it. My favorite Brazilian Black Beans are done in my electric pressure cooker. I can get my dry beans cooked in less than an hour and don’t really need to plan ahead with it.

ALL UNTIL my dear husband washed part of the lid in the dishwasher. So while my lid is out of commission and I order a new one I came across this way of doing black beans. I have to admit, for the days I think ahead I may just use this one, a lot! These beans turned out perfectly and were so easy, even my husband can cook them. My husband helps with a lot – but cooking (and apparently dish-washing) isn’t his forte.


9 cups of water
3 cups of dry black beans (rinsed)
1 onion halved
6-8 cloves of garlic or minced garlic
2 Tablespoons of salt
1 jalapeno pepper diced (I used freeze-dried green chilies)

Put all the ingredients in a crock pot. Cook on high for 8 hours. Eat!

This makes a huge batch. With 4 hungry boys in my family I can stuff these in tortillas, serve with rice, add to salsa’s… the options are endless!

Group Book Read: “Lights Out” by Ted Koppel

In our Why Food Storage series we discuss the different reasons you may need food storage. Most people think of being prepared for a natural disaster or maybe for something more personal like a job loss. More and more it is becoming apparent that there are many other potential threats that we may face. Terrorism or acts of war are likely to affect large cities and coastal areas, but some things such as an EMP or cyberattack would drastically impact the entire country.

Ted Koppel, former host of Nightline and author of the new book Lights Out has done extensive research on the possibility of a cyberattack and how prepared (or unprepared) we are as a nation and even within the government. We had an amazing opportunity to spend a little time with Ted at a special event here in Utah this week. We helped to provide refreshments at a speech he gave and featured all foods made using food storage. To see more details about that event you can visit our Thrive Blog (you won’t believe the food spread we brought!)

Here is a video of Ted Koppel discussing Cyberattacks and his new book on CBS This Morning.


Five years ago we did a group book read on the book One Second After where we all read it at the same time and then discussed different topics covered in the book as a group. It was an incredible learning experience for everyone who joined in. We want to do the same thing with Lights Out so here is all the information you will need in order to participate with us!

Book Details

lights out Lights Out: A Cyberattack, A Nation Unprepared, Surviving the Aftermath
by Ted Koppel

In this tour de force of investigative reporting, Ted Koppel reveals that a major cyberattack on America’s power grid is not only possible but likely, that it would be devastating, and that the United States is shockingly unprepared. With urgency and authority, one of our most renowned journalists examines a threat unique to our time and evaluates potential ways to prepare for a catastrophe that is all but inevitable.

Group Discussion Details

  1. Purchase or borrow a copy of Lights Out this week and aim to have it read by early December. (Hopefully you can catch a little reading time over Thanksgiving break)
  2. Submit any questions you are specifically interested in discussing to us by December 2nd. We will be compiling these and may use some of them as we direct the group discussion. Email them to info@foodstoragemadeeasy.net.
  3. Come back to the blog the week of December 7th and the fun will begin. We will be structuring the discussions to take place in the comments section of the blog and it will most likely span over a few days so you won’t miss out if your schedule doesn’t permit you to be there at a certain date or time.

We are very excited about this event and hope it goes as well this time as last time!

WEBINAR: How to plan a year supply

Recently, we did our very first webinar on how to plan a year supply of food storage. Thank you all for your support in listening in, participating with great questions, and for giving us amazing feedback. Here’s just one comment from one of our readers:

Normally, I don’t critique webinars afterwards. I listen, take notes if inspired, and go on my way. I’m making an exception because that was an incredible, info-packed webinar. Took lots of notes. You really know your stuff and present it in a clear and concise manner. I loved it and am so grateful for your effort. When I have money to invest in product, I’ll be looking for you guys!

A lot of you have been asking for the slides in the presentation. Today we wanted to give you an overview of what was covered along with some of the slides. NOTE: These are just the high level slides. A lot of the slides included are int he webinar you can watch but not in this post.

If you want to watch the replay as though you were there live use this link. The video doesn’t start for about 3-4 minutes, so just hang tight and it will start at that point. It’s the best way to view it so you can see the chat and all the links that pop up.

If you can’t get the replay to work for some reason you can also access the video via our youtube channel here: https://www.youtube.com/watch?t=1&v=qVeVlgGoKmU

Throughout the webinar we talk about different resources available for you to use. You can find these all on the webinar page here


Just a little overview of what we covered with a portion of the slides in the presentation:

We started out the webinar by introducing the topics we were going to cover along with some basic questions about how the webinar would work.

Before getting into the details of actually planning the food for the year supply we spent a number of slides on the basics of an Emergency Preparedness Plan, Posts on Water, Non-Food Items, and Powerless cooking

Then we jumped into some different ways of building a year supply. We talked about the pro’s and con’s of each of these plans and who may prefer which based on budget, diet, space etc.

The “Basic” plan featured basic life-sustaining ingredients. We answered a lot of questions and demonstrated how to alter the common calculators.

In the “Basic Plus” plan we discussed how to enhance the “Basic” plan to better fit your regular more typical diets. We discussed how to go about doing that and where to buy stuff.

In the “Packages” plan we talked about what kinds of packages are out there, how to know which ones you might want to buy, why some are so much more money than others etc. We also taught how to modify, or customize packages out there to get a better deal.

These were just some of the recommendations and suggestions we made on purchasing when customizing a package.

In the “Just-add-water” plan we discussed some things you may want to know before investing in a big purchase. We talked about the different types of meals and variations in prices, servings etc.

Again here were some of the tips and things we talked about to allow you to know how to figure out when and how much to buy.

For some, purchasing on a monthly budget rather than all at once is the answer. The Thrive Q is a great way to do this.

In this portion of the webinar we talked about food storage and allergies.

Here is where we covered some miscellaneous items that people asked about.

Green Smoothie Girl: Food Storage Make Over

Today we’re very excited to show you some before and afters of our Food Storage Makeover on the “Green Smoothie Girl”. We even got a video of the whole thing so make sure you read to the bottom. Robyn from Green Smoothie Girl is one of Julie’s long time heroes. Julie was introduced to Robyn’s blog years ago and credits her for a lot of the healthy eating habits she has made over the years. Robyn also happens to be a fellow blogger we are working with on a campaign called blendaid to to build a school for AIDS-orphaned kids in Africa through Mothers Without Borders.

During the summer we were meeting with Robyn and she asked us if we could get someone to come over and redo/makeover her food storage. Robyn has always been a believer in food storage, however last time she moved homes, a lot of it was actually stolen by the movers. She also hasn’t been able to keep up with it because standard food storage foods don’t coincide with her healthy eating lifestyle. We told her we would love to help her with this project and get her hooked up with some foods that would make sense for her lifestyle. You see anyone can do food storage, it just takes a little thinking outside the box.

A few weeks later we went to Robyn’s house, made a plan, and voila! A food storage make over we’re excited to share with you today!



Step 1: Inventory

The first step was for us to get together with Robyn and make a plan. We inventoried what she already had and found out what her goals were. Each and every household has different needs, budgets, and goals for their food storage. As long time followers and fans of Robyn’s blog we weren’t surprised to hear her tell us she wanted to stay away from certain kinds of foods. We also weren’t surprised she wanted a lot of vegetables and fruits in her food storage.

Robyn had a really great start on her food storage. The holes she had in her plan was from foods the movers had stolen and from not knowing how to store vegetables and fruits long-term. She even had a Thrive Food Rotation Shelf that was empty (and ready for some food). She did however have PLENTY of toilet paper! We maybe teased her a little about that one. Robyn also had a great supply of her very own protein powder and other nutritional foods. She had great 72-hour kits in her garage but very little water storage.


Step 2: Make a plan

Our plan was to get Robyn’s garage set up as her emergency prep zone with 72 hour kits, powerless cooking, water storage, and an evacuation station. The basement was designated for all her food and non-food toiletry type items.

The main things we found she would need was powerless cooking tools (Sun Oven, Helius), water storage containers and filters, and freeze-dried fruits and vegetables. Robyn had some healthy sugars, fats, and grains already. Since she relies so much on fresh fruits and vegetables in her diet she hadn’t figured out the solution for that. In came Thrive freeze-dried fruits and vegetables. If you’re not already aware of the health benefits of freeze-dried fruits and vegetables you can learn more about it on our Thrive page HERE. The best part is you can even use a hand crank blender and have green smoothies in an emergency!


Step 3: Purchase the products:

Purchasing the products was probably the easiest step in the process because we knew exactly where to go for everything. Through our Food Storage Made Easy Store and our Thrive Consultant Website we knew we were getting Robyn the best pricing and quality products. We had some things ship directly to Robyn and we picked up her big Thrive order for her big EMPTY Food Rotation shelf. We timed it all to come in around the same time so we could go over there with everything we needed to complete this super fun transformation.

We know that buying everything at once is not realistic for everyone. We have our Food Storage Made Easy ebook that breaks things up, and you can also sign up on the Thrive Q to get your foods delivered to your door on a monthly budget.


Step 4: Re-arranging the room/garage

You can see up in the before picture the two metal shelves Robyn had were close together and hard to navigate around. It felt more like a crammed row of shelves than a room. Also the Food Rotation shelf Robyn already had was in a separate area of the storage room and not accessible due to buckets blocking the way. It was empty so it didn’t really matter that it was not accessible. Other buckets were placed somewhat scattered around. We opened the row of shelves, moved the Food Rotation shelf over into the main room and put all the buckets in the other area where the Food Rotation shelf was.

In the garage we sorted through the miscellaneous things and made designated areas for like items. We now had a sports area, emergency prep/water area, and misc area.


Step 5: Stocking the shelves

Finally! This was the FUN part. We even had our kids help a little with this. Having lots of hands made it a little easier. We moved everything off shelves, put like objects together in the food storage room, put glass items on bottom shelves, lighter items up top etc. We also got everything in the garage placed on the shelves.

And then it was time for the reveal…. Robyn loved it! This is Robyn and Julie after she saw it for the first time!


*Disclaimer: While it would be super fun for us to do these types of makeovers for everyone, it’s not something we do outside of close friends and family members. We have a bajillion kids between the two of us. We will however be holding a FREE webinar on how to plan your year supply of food in a couple weeks.


Sourdough Sandwich Bread

About 2 years ago I was introduced to sourdough bread. I blogged about it in a 2 part series here: Sourdough Part 1 Sourdough Part 2 Since then I got pregnant, had a baby and let my starter die a slow awful death and haven’t revisited it much. Does this sound familiar? Well about a couple months ago I decided it was time to venture back into the sourdough and natural yeast world. I wanted to be able to make this type of bread regularly and use it in my kids lunches. I wasn’t going to stop until I learned it! Well I have been experimenting and studying a lot the past few weeks and have come back to this concept a lot more confident and excited.


If you need a quick refresher, sourdough bread comes from a natural yeast starter (which is a pancake/muffin batter type texture of wheat and water) and other bread ingredients. The starter is what raises the bread and while it does so it unlocks a lot of nutrients and makes them easier to digest. It’s the way we used to make bread before commercial yeast.

The book that changed everything

artofbaking I started round 2 of my sourdough journey by borrowing this book from a friend. Let me tell you, I LOVED this book. The Art of Baking with Natural Yeast is awesome! Usually books like this overwhelm me. I feel like they tend to have so much information and ingredients I can’t actually digest it. This book was JUST right. It was an easy read and full of information that I could understand and apply. I had a friend that could give me some of her starter so I wasn’t looking for a detailed book on how to make your own starter. I was looking for one on how to use it and maintain it. If you’re looking on how to start your own starter you can check out this link. Now that I’m feeling confident in how to use my starter maybe I’ll try making my own.

A Starter?!?!?

Ok back to the starter, I decided to make a very QUICK and informal video to show you what a starter looked like and how to feed it. I know seeing a friend do something with them makes understanding this a lot easier, so come on into my kitchen while I show you what a starter looks like:

Now what

After you have some starter made and fed you can use it to bake breads, muffins, crusts etc. Putting starters in your recipes and then letting it sit and sour will be what it needs to raise. This is how people made bread before commercial yeast. This is natural, this is sustainable. THIS IS AWESOME! Can you tell I’m excited. What has excited me most about this whole journey is learning how much healthier this is. The process of souring your foods will do great things. It makes breads more digestible, lowers the gluten content, increases the availability of nutrients and so much more.

When I was making my sourdough bread the first time I was making an artisan type loaf. My kids ate it just fine but I couldn’t make sandwiches with it and never got in the habit of making it regularly. I wanted to combine this sourdough bread concept with everyday life. With one of the basic recipes from the book (that included a kneading component that I didn’t do with the artisan bread) I have been making sandwich bread now for 3 weeks for my kids at school. I eat the bread with eggs in the morning. I make pizza dough with it. I have felt fuller longer and my gut feels great. Had that been regular whole wheat bread I couldn’t have tolerated as much.

Basic Recipe

This is the basic recipe I’m using, but in the book I got the author has 6 basic ones you can use and tweak for your liking. It has one that has molasses and honey (that is delicious). It was one that uses a little coconut oil. It has a bread machine variation and more. I have tried nearly all of them and just love that they have all worked great.

1/2 cup starter (after it’s been mixed)
2 cups warm water
2 tsp salt
5-6 cups of whole wheat flour

Mix first three ingredients. Add flour one cup at a time. You’ll want the sides to come off the mixer but don’t over flour. Knead for 10 minutes. Let sit covered for 6-10 hours. Once the dough has nearly doubled in size after 6-10 hours, put into loaf pans and let raise another 2 hours. Bake at 375 degrees for 30 mins. This will make 2 loaves.

If this is something that interests you I would highly recommend getting The Art of Baking with Natural Yeast. I can’t adequately relate everything I learned (and I don’t really want to plagiarize)

Sweet and Sour Meatballs and Zucchini

We’re just dusting off our computers and are ready to get back at it after taking a little bit of a summer break. We have missed you all but we had some great times with our kids while they were home for the summer and hope you’ve been well!

This year was the first year I’ve planted and harvested a garden in my own yard. Prior to this year I have worked some ground in my mom’s garden and tried small things in pots. Last fall I convinced my husband to build garden boxes and now I have some of my very own garden produce to enjoy. It’s been really fun. My goal this year was to just TRY something. The day I transplated some tomato plants into the boxes there came in a giant wind storm and I was convinced nothing would survive. Well as luck would have it my plants didn’t all die and I’ve been getting some tomatoes and zucchinis. The tomatoes still need to ripen but the zucchinis are excellent and I’ve been enjoying find ways to use them up. Since this is the first time I’ve ever successfully planted vegetables in my own yard I get to show pictures of what it looks like. It feels great!


Back to zucchini. I love zucchini. My kids (half of them at least) love zucchini. I find ways to use it however I can. This last Sunday we were coming home from church and I hadn’t thought about what I was going to make for dinner. I had found these new meatballs at Costco (my 3 year old is a sucker for samples) the day before and I thought I could try and invent some sort of recipe using them. For lack of a better name, we’re going to go ahead and call this “Sweet and Sour Meatballs and Zucchini”. Don’t let the boring name fool you. This was way good and my whole family wants me to make it again. Well minus the 3 year old who just wants it to be “Sweet and Sour Meatballs”. I told you only half of my kids like zucchini.


Sweet and Sour Meatballs and Zucchini

Meatballs (I used pre-made but you could make your own)
Sweet and sour sauce (see below)
Zucchini (cubed)
Pineapple (cubed – reserve juice for sauce)
Any other vegetable you have on hand

Warm meatballs in a pan. In a separate pan fry zucchini, vegetables, and pineapple. Once vegetables and meat are cooked, add sauce. Serve over rice.

Sweet and sour sauce

1 cup pineapple juice
1⁄3 cup water
3 tablespoons vinegar
1 tablespoon soy sauce
1⁄2 cup packed brown sugar
3 tablespoons cornstarch

Combine all ingredients in a pan and sir. Bring to a boil. As it comes to a boil it will thicken.

Other Zucchini Recipes

Homemade Marinara with Zucchini
Spaghetti Bake
Homemade Coleslaw
Sweet and Sour Chicken and Quinoa
Chocolate Zucchini Bread (scroll down)

How to Make a #10 Can Grill

A few weeks ago we sent an email out about 8 Ways to Practice Preparedness This Summer. If you didn’t get the email make sure you are signed up for our Babystep Checklists which includes our newsletters too! One of the ideas was to do some powerless cooking activities with the kids. We’ve made #10 Can Stoves before but I thought it would be fun to try the #10 Can Grill which I’ve seen floating around on Facebook and Pinterest. It was so easy and would make a great little portable grill or a temporary one if you don’t have a big barbecue at your house. Here’s how I did it!


You need an empty #10 can. No shortage of these around your house I bet :)


Cut the can into 1 1/2 – 2 inch strips using “tin snips”. I didn’t know what these were but my mom had some that I borrowed. They can cut through the metal but it was still a little tricky. Keep kids away for this part and watch out for sharp edges.


Cover the entire thing with foil and place charcoal briquets in the bottom.


Light your charcoal (mine was old so I sprinkled some InstaFire on top to help get things going).


Place some sort of grill on top. This one came from my Volcano Grill and worked perfectly. You could use any wire rack that you have hanging around the kitchen. Cook that food. Yummmm hot dogs!


Let us know if you try to make this grill and share a picture over on our Facebook page if you do! I’d love to see how everyone else’s turned out :)

Making a camping plan

We’ve talked a lot on our blog about how camping can be a good way to practice some of your preparedness skills. This summer we have a goal as a family to camp a 3-4 times. Last summer we went once during a major rainstorm for one night and it was a disaster. I was newly pregnant and feeling sick AND got food poisoning from a gas station treat on our way up to the campsite. Let’s just say anything this summer will be way better.

That night has me determined to be better prepared for the elements and better prepared to go camping regularly. After last year’s disaster I decided I have two steps to take. I’m sure more will come as we become better campers but this year I’m working on two things:

  1. Get the right equipment
  2. Having camping headquarters where all my stuff is easy to access and pack/li>


Here are some immediate things I’m looking to change and purchase.

Tent: I wish I can say I have this one solved. I have a tent that’s super heavy duty for long term and winter conditions, but I don’t have one that is good for recreational camping yet. I’ve just borrowed from my parents until now. Here are things I’m looking for in a tent.

  • Without fail every time we camp in rains. Having a waterproof tent is really important to me. It seems as though every review I read on tents people complain of their tents leaking.
  • Easy set-up is a big deal too. If it’s hard to set up I’m sure camping will lose it’s apeal really fast.
  • I’m ok with a tent being heavy. I’m not a backpacker. Not yet at least? Who knows maybe this camping thing will turn out fun in the future, but for now I don’t need the material to be air thin and portable on my back.
  • Reputable company. I’d like a tent with a decent warranty. One that protects against 4 crazy young boys would be nice but we’d put them out of business with replacements.

“Air Mattresses”: I always make sure to bring some form of air mattress because I’m a giant sissy. Last weekend my husband and sons went on a Father’s sons camp-out and they didn’t bring the mattresses. They actually ended up being cold. Somehow it never dawned on us that having air mattresses on the ground insulates you from the cold. I’m thinking a big regular air mattress is too bulky but I’m looking for ones that will wrap up and do the trick.

I know a lot of tents have built in tarps. I’m looking to have a tarp under our tent to keep it clean. Cleaning the tent after camping isn’t that fun at all. I’m thinking if we place the tent on a tarp we can pack away the tent and then clean the tarp easily after.

Other stuff:
I’m pretty prepared in the outdoor cooking tools and fuels. These aren’t a problem for me. I did get an extra big cooler since my family has grown since the last time I bought one. I could do better with dishes though. We usually do a lot of disposable things and I’d like to get better at using more sustainable products.


My plan is to have all my stuff easy to pack in the car and go. Over the year’s I’ve realized I really like camping. I just don’t like preparing and packing for it. So far I’ve got the shelf put up and got some bins ready. I have a lot of gear scattered around and will be compiling it. Here are two great resources to help you put together your list. I’m looking at both and tailoring mine to our personal families needs.

1. Inspired by Misty’s post at Your Own Homestore I’m building a camping headquarters shelf. She explains her system in her post here. It’s amazing and right up my alley!

2. In addition to Misty’s list my dad is a big camper and sent me an excel spreadsheet of everything he packs for camping trips. Here is a link to the excel file. If you don’t have excel here is the list from his excel file. Like I said (this isn’t backpacking). Feel free to modify the list to fit your own preferences.









CHAIRS (4 lawn chairs and 2 tri-pods)





So my thought process helps you a little bit. I’ve still got some learning to do but this is where I’m starting. I’m kind of excited to see the adventures we have this summer!