Food Ranger

Boost your daily vitamin C intake with highly bioavailable vitamin C supplements Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com Non-GMO Vitamin C 60 caps (600mg each) Vitamin C Buffered Powder (283g) Buffered Vitamin C Powder 5 oz (141g) Liposomal Vitamin C 2 fl. oz (59 ml) Non-GMO Vitamin C Powder 4.4oz (125g) Organic Super C Berry Blend 5oz (141g)

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A Tiger Nut Flour Pancakes Ingredients 2 large eggs ½ cup unsweetened almond milk 1 teaspoon Organic Vanilla Bean Powder 1 cup Organic Tigernut Flour 1/2 cup Tapioca flour Pinch of himalayan salt Virgin Coconut oil for cooking Optional Add-ins: Pinch ground cinnamon 1 tablespoon Organic Date Sugar For Serving: Fresh berries Almond butter Honey (Manuka honey) Instructions Whisk together the eggs, almond milk, and vanilla bean powder in a mixing bowl. Stir in the TigerNut flour, tapioca flour, and salt (and cinnamon if adding). Stir until combined and a thick batter forms. Heat a medium-sized non-stick skillet over medium heat and add enough coconut oil to generously coat the surface (about 2 tablespoons). Measure out a scant ¼ cup of batter and pour it onto the hot skillet. Cook until sides firm up, about 1 to 2 minutes. Flip and cook on the other side another 1 to 2 minutes, until cooked through. Repeat for remaining batter. Serve with a dollop of almond butter, fresh fruit, and honey.

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A While food buckets can be valuable assets during SHTF scenarios, it's essential to choose high-quality products, rotate stock regularly to ensure freshness, and complement them with other emergency supplies such as water, medical supplies, and tools for self-sufficiency. Additionally, it's wise to have a variety of emergency food options, including canned goods, dry staples, and fresh foods if possible, to ensure a well-rounded emergency food supply. Buy lab-verified products now at BrighteonStore.com Ranger Bucket Set - Organic Emergency Storable Food Supply Mega Bucket Organic Gluten-Free 10LB (4535g) Mega Bucket Organic Long Grain Brown Rice 18LB (8160g) Mega Bucket Organic Black Beans (10LB, 4535g) Mega Bucket Organic Quinoa (10LB, 4535g) Mega Bucket Organic Pinto Beans (10LB, 4535g) Mega Bucket Organic Red Lentils (10LB, 4535g) Mega Bucket Organic Hard Red Wheat Berries 10LB (4535g) Mega Bucket Organic Yellow Popcorn Kernels (10LB, 4535g) Mega Bucket Organic Amaranth (10LB, 4535g) Mega Bucket Organic Tri-color Quinoa (10LB, 4535g) Mega Bucket Organic Black-Eyed Peas (10LB, 4535g) Mega Bucket Organic Adzuki Beans 10LB (4535g) Mega Bucket Organic Pearled Barley (10LB, 4535g) Mega Bucket Organic Flax Seed Brown (10LB, 4535g) Mega Bucket Organic Red Quinoa (10LB, 4535g) Mega Bucket Organic Millet (10LB, 4535g) Mini Buckets Organic Trail Mix - Raisins & Nuts 32 oz (908g) Mini Buckets Organic Trail Mix - Ginger & Banana 32 oz (908g) Mini Bucket - Organic Black Chia Seeds 60 oz (1700 g) Mini-Bucket Organic Almonds 40oz (1130g) Mini-Bucket Organic Blueberry Vanilla Pancake Mix 36 oz (1020 g)

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A Matcha Coconut Energy Balls Ingredients 3/4 cup rolled oats, (60 grams) 1/2 cup unsweetened shredded coconut, (40 grams) 1 scoop Organic Pea Protein Powder, (28 grams) 1 tbsp matcha powder, (6 grams) 1 tbsp chia seeds, (12 grams) 1/3 cup unsweetened vanilla almond milk, (2.67 oz) 2 tbsp honey, (42 grams) 1 tbsp Extra Virgin Coconut Oil, melted, (13 grams) Instructions Add oats, coconut, protein powder, and chia seeds to a food processor. Pulse until only small bits remain (doesn't need to be totally powdered). Add remaining ingredients and pulse until combined. Transfer to a bowl and use your hands or a cookie scoop to scoop out even portions, then squeeze them in your hands and roll into 1" balls. If desired, drizzle melted white chocolate over top or roll in additional coconut flakes. Place in a resealable container to set up for at least 1 hour before serving.

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Visit my blog at https://myfoodranger.blogspot.com Buy Lab Verified Chlorella at BrighteonStore Clean Chlorella 200mg Tablets (1LB, 453g), 2265 tablets Clean Chlorella Powder (1300g #10 Can) Clean Chlorella 200mg Tablets 2.5 oz (70 g) Clean Chlorella 200mg Tablets (64oz, 1814g) #10 can, approximately 9070 tablets Organic Clean Chlorella SL 200mg Tablets (10oz, 283g), approximately 1415 tablets

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A ====================== 14 oz. Organic Coconut Milk Powder (mix with warm water) 4 scoops Groovy Bee® Collagen Peptides - Hydrolyzed Type I and III Collagen 6 tbsp. Organic Black Chia Seeds 4-5 tsp Organic Stevia Extract Powder 1 tsp. vanilla extract 8 oz. fresh berries (Strawberries, Blueberries, Blackberries, and/or Raspberries) 2 tbsp. fresh lemon juice Instructions -PUDDING BASE Combine the coconut milk, CB Supplements Collagen Powder, chia seeds, stevia, and vanilla extract in a Large Mason Jar, close and shake until fully mixed Put into the refrigerator for at least 2 hours It should keep for up to 5 days' -BERRY BONANZA Before serving: squeeze lemon juice over berries. (let sit for just a few minutes to soften), then toss or if you want to make a parfait, layer in the berries. Optional Toppings: unsweetened coconut flakes, slivered almonds, or even some Peanut or Almond Butter

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A ====================== Coconut Yogurt Ingredients 4 SERVINGS 80 grams organic sweeter (Stevia or Monk Fruit Extract Powder) 1 liter almond milk 1 plain yogurt 2 Tbsp. grated coconut 1 tsp. Organic Coconut Milk Powder Directions Heat milk, sugar, powdered milk and coconut in a saucepan and bring to a boil. Boil for 7 minutes. Let cool down until lukewarm. Add yogurt and stir well. Heat again on stovetop, but do not allow to boil. Remove from heat, cover with lid and insulate well with a warm blanket. Let ferment for 8 hours. Stir well. Place in sterilized jars, seal tightly and store in the refrigerator.

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A ====================== Freeze-dried Blueberry Muffins Ingredients: 2 cups all-purpose flour ½ cup butter 1 ½ teaspoon baking powder ½ cup Freeze-Dried Organic Whole Blueberries ½ teaspoon Pink Himalayan Salt ¾ cup organic sweetener 2 eggs ¾ cup milk 1 teaspoon vanilla extract Instructions: Preheat oven to 375 degrees. Mix together your dry ingredients (except the blueberries), and set them aside. Beat the eggs and mix in your wet ingredients (butter, milk, and vanilla). Combine the wet and dry ingredients. Fold the freeze-dried blueberries into your batter. Grease your muffin tins and fill each cup 3/4 full. Bake for 25 to 30 minutes until a toothpick inserted in the centre comes out clean. Enjoy!

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A ====================== Collagen Chocolate Chip Banana Bread Baked 2 scoops of Groovy Bee® Collagen Peptides - Hydrolyzed Type I and III Collagen 2 cups Rolled Oats 1 Ripe Banana (plus more for topping) ½ cup Almond Milk 1 Egg 1 tbsp Olive Oil (Melted Coconut Oil works too) ½ tsp Baking Soda ½ cup Organic Raw Cacao Nibs ¼ tsp Cinnamon Pinch of Pink himalayan salt Preheat oven to 350. In a blender, pulse your oats until they become a flour/powder. Blend in the rest of the ingredients, folding in cacao nibs last. Pour batter into greased baking tray (or tray lined with parchment paper) and top with extra banana coins and chocolate chips. Bake for 30-35 minutes or until knife comes out clean from the center.

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A ====================== Blueberry Energy Bites INGREDIENTS 1 ½ cups dates pitted 1 cup organic cashews 2 ½ tbsp Organic Raw Almond Butter 1 tsp vanilla extract ¼ tsp Pink Himalayan Salt 1/3 cup Freeze-Dried Organic Whole Blueberries INSTRUCTIONS Put the dates, cashews, almond butter, vanilla extract, and sea salt in your food processor, and pulse the blender a few times. Then, continuously blend the mixture for about 1 minute until everything is incorporated, and the mixture can pinch together and stick together. Add the freeze dried blueberries, and pulse until the blueberries are incorporated into the mixture in tiny bits. Use a tablespoon or a spoon to scoop the mixture, packing it into the measuring spoon. Use your hands to roll the energy bite into a round ball. Continue with the rest of the energy bite mixture. This recipe makes about 18 tablespoon sized energy bites.

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A ====================== Super C Berry Energy Bites Ingredients: 1 cup dates, pitted 1/2 cup Health Ranger Select Organic Almonds 1/2 cup rolled oats 2 Tablespoons Health Ranger Select Organic Super C Berry Blend 2 Tablespoons almond butter 1 Tablespoon honey or maple syrup if you want it to be sweeter 1/4 teaspoon vanilla extract Pinch of Health Ranger Select Pink Himalayan Salt (Fine Ground) Unsweetened shredded coconut or extra Health Ranger Select Organic Super C Berry Blend for coating (optional) Instructions: 1. In a food processor, blend the dates, almonds, rolled oats, Health Ranger Select Organic Super C Berry Blend, almond butter, honey or maple syrup (if using), vanilla extract and salt until a sticky dough forms. 2. Scoop out small portions of the dough and roll into bite-sized balls using your hands. 3. If desired, roll the energy bites in unsweetened shredded coconut or additional Health Ranger Select Organic Super C Berry Blend for added texture and flavor. 4. Place the energy bites on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to allow them to firm up. 5. Once the energy bites have been chilled, they are ready to eat. Any extras can be kept in the fridge for up to a week in a container that keeps air out.

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A ------- Scalloped Potatoes Ingredients: 2 pounds potatoes , thinly sliced ¼ cup butter 1 ½ teaspoons minced garlic 3 Tablespoons all-purpose flour 1 teaspoon Pink Himalayan Salt ¼ teaspoon Organic Ground Black Pepper 1 ½ – 2 cups milk , at room temperature 2 ½ cups White Cheddar Cheese Powder chopped rosemary or herbs , for topping Preparation: Preheat oven to 350°F. Butter a 8×8" or 7×10" pan. Slice the potatoes into 1/8" rounds and then line half of the potatoes on the bottom of the pan. Melt the butter in a small sauce pan over medium-heat. Add in the garlic and cook for 1-2 minutes. Whisk in flour, salt and pepper. Let cook another minute. Turn heat to medium-low. Slowly whisk in the milk and whisk until smooth. Bring to a light simmer to allow to thicken. Add 1/4 cup more milk to thin the sauce if desired. Then stir in 1 ½ cup cheese until melted and remove from heat. Pour half of the sauce over the potatoes. Then sprinkle about 1/2 cup cheese over top. Line the remaining potatoes over top. Then add the remaining sauce and cheese over top. Bake covered with foil for 30 minutes. Bake uncovered for 25-30 minutes, or until potatoes are fork tender an the top is golden brown.

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A ------- Chicken Barley Soup Ingredients 2 tablespoons olive oil 1 large onion (chopped) 2 large carrots (peeled and chopped) 2 ribs celery (chopped) 6 cups chicken broth (low sodium) 2 chicken breasts (whole, w/skin and/or bone in) ⅔ cup pearl barley (rinsed) 1 cube chicken bouillon 1 teaspoon salt ½ teaspoon black pepper 2 bay leaves Preparation Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, carrots, celery and sauté for 5 minutes, until the vegetables soften. Add the broth, chicken breasts, barley, chicken bouillon, salt, pepper and bay leaves. Bring to a boil, then reduce heat to medium-low. Cover with a lid and cook for 45 minutes to an hour, or until the barley is tender. Remove the bay leaves from the soup. Carefully remove the chicken breasts from the pot and shred with two forks. Add the chicken back to the soup. Taste for seasoning and adjust as necessary. Ladle soup into bowls and serve. Note: To make creamy chicken barley soup just add a little heavy cream powder when you add the shredded chicken back into the pot at the end and then cook it for about 3 minutes to thicken up.

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A ------- Garlic Butter Steak Bites Ingredients 1 tablespoon olive oil 1½ pound sirloin steak (cut into bite size pieces) ½ teaspoon salt ½ teaspoon pepper 2 tablespoons butter (unsalted) 4 cloves garlic (minced) ¼ teaspoon red pepper flakes 1 tablespoon parsley (fresh, chopped) Preparation Add the olive oil to a large skillet and heat it over high heat. Make sure the olive oil is hot, then add the steak pieces to it. Season them generously with salt and pepper. Cook for at least 2 minutes before stirring the steak pieces. You want to make sure you get a good sear on them. Continue cooking for another 2 minutes until they’re golden brown. If your skillet isn’t big enough, you may need to do this batches. Transfer the steak bites to a plate and in the same skillet add the butter. Turn the heat down to a medium and after the butter has melted, add the garlic and red pepper flakes. Cook for about 30 seconds while stirring, just until the garlic becomes aromatic and starts to brown. Pour the garlic butter over the steak bites and toss well. Garnish with parsley and serve.

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A ------- Green Protein Smoothie 1 scoop HRS Organic Pea Protein Powder ½ thumb fresh ginger ¼ cup HRS Freeze-Dried Organic Peas 1 apple (cut into cubes) 1 pear (cut into cubes) ½ lime (juice and zest) ¼ cucumber (cut into slices) ½ cup water Place everything into blender and process until smooth. Serve and Enjoy!

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A ------- Authentic Asian Garlic Fried Rice Ingredients 2 cups cooked long grain rice (left over rice is better) 2 tablespoons coconut oil or olive oil 20 grams garlic (3 large cloves, minced) ¼ teaspoon salt ¼ teaspoon pepper Preparation Use your hands to break up any clumps of rice. In a large frying pan, add the oil and garlic and heat over medium-high heat, stirring regularly to ensure even browning. Fry the garlic until most of the sizzling subsides and the garlic is a golden brown color. Remove half of the garlic from the pan, leaving the oil behind. Add the rice and toss to coat evenly with the oil and garlic. Stir-fry the rice until it's heated through. Season with salt and pepper to taste. Serve hot and garnish with the reserved garlic.

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A ------- Freeze-Dried Mango Salsa Ingredients 2 cups freeze-dried mango 2/3 cup water 1/4 cup tomato, diced 1/2 cup orange bell pepper, diced 1/8 cup red onion, finely chopped 1 tablespoon jalapeno, finely diced 1/8 teaspoon Himalayan Pink Salt 1 tablespoon lime juice (about 1/2 a lime) 1/4 cup fresh cilantro Preparation Place freeze-dried (or dried) mangoes in a bowl and pour water over the top. Stir to combine. Set aside to rehydrate. While the mangoes are rehydrating, stir together the red onion, jalapenos, tomatoes, and peppers. After about 10 minutes, the mango should have rehydrated sufficiently. Pour it into a strainer to remove any excess water. Once strained, chop mango and then add them to the onions, jalapenos, peppers, and tomatoes. Combine. Sprinkle salt over the top and stir. Chop the cilantro into small pieces. Add to the salsa and stir to distribute evenly. Add lime juice and toss to coat the fruit and vegetables. Enjoy with chips, as a side dish, on tacos, in a salad, or with chicken, steak, or burgers.

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A ------- White Cheddar Popcorn 3 Tablespoons Organic Extra Virgin Coconut Oil ½ cup Organic Yellow Popcorn 3 to 4 Tablespoons unsalted butter 1-2 Tablespoons White Cheddar Cheese Powder Pink Himalayan Salt In a large pan, heat the oil and add kernels (gently shaking every 30 seconds). Once the kernels have popped, remove from the heat. Drizzle butter over the popcorn and sprinkle with white cheddar powder (start with about 1 Tablespoon and put the lid on and shake popcorn then add more cheddar powder) Pour into a large bowl. Add more cheddar powder, if desired, and salt to taste.

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A ------- Homemade Almond Joy Bars Ingredients 1 cup Organic Coconut Oil 1 cup Coconut Syrup 1 cup Cocoa Energize 1 cup Almond Butter 1/2 cup Coconut Flakes 1/2 cup Almonds Preparation Melt the coconut oil, coconut syrup, cacao powder, and almond butter together over low heat. Stir constantly to keep from burning. The ingredients do NOT need to be simmering or boiling, just melted together well. Grease an 8"x8" pan with a bit of coconut oil. Pour the chocolate mixture into the pan and place in the fridge for 30 minutes. Remove the pan and sprinkle the shredded coconut on top of the chocolate. Place the pan back in the fridge for 1-1/2 hours to harden completely. Cut the chocolate and coconut into bars. Place 2 almonds on each bar. Store in the fridge or freezer to keep cold and solid.

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A ---- Goji Berry Cookies 1/4 cup HRS Organic Goji Berries 1/2 cup HRS Organic Coconut Palm Sugar 1/2 cup melted coconut oil 3 tablespoons GB Organic Raw Cacao Nibs 2 tablespoons GB Organic Hulled Hemp Seed 1 egg 1 cup sprouted whole wheat flour 1 tablespoon ground flax seed 1 teaspoon baking powder 1/3 cup chopped walnuts Preparation In a bowl, beat sugar, oil, and egg with a whisk. Add remaining ingredients until well blended. Line cookie sheets with cooking parchment paper and drop a spoonful of the mixture 2 inches apart. Bake for 7 to 9 minutes or until cookies are set on the edges. Let it cool for 15-20 minutes before serving or store it in a tight container.

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A ------- Chocolate Peanut Butter Fat Bombs Ingredients 1 tbs Cacao Butter 1 tbs Organic Coconut Oil 1 tsp Organic Cocoa Love 2 tbs natural peanut butter 1/4 tsp stevia drops 1 tbs organic almonds chopped, optional Preparation In a saucepan, combine the cacao butter, coconut oil, and one tablespoon of the natural peanut butter over lower heat. Slowly melt the cacao butter. Do not turn the heat higher or the peanut butter will burn. Once melted, remove from heat and stir in the cacao powder and 1/8 teaspoon of the stevia drops. Mix well. In silicone molds, portion half of the chocolate mixture into the molds filling them only halfway. Pop in the fridge for five minutes. Begin to warm up the other tablespoon of peanut butter and the remainder of stevia until the peanut butter is very soft. Remove the mold from the fridge and portion a but of peanut butter on top of the chocolate. The peanut butter should be soft enough (almost liquid) to work with. Don’t worry if it sinks a bit. Pouring the remaining chocolate over top and sprinkle a few peanuts. Let sit in the fridge for 30 minutes to firm up before eating.

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A ------- Red Velvet Smoothie Ingredients 1/2 cup gluten-free oats 3 1/2 cups water Pinch of pink himalayan salt 1 whole fresh beetroot (peeled and chopped) 1/4 cup prepared Organic Coconut Milk Powder 2 tsp Organic Chia Seeds 2 tsp Organic Cocoa Energize 2 large bananas (fresh or frozen) 5-6 pitted dates 1 tbsp Organic Hulled Hemp Seed Preparation In a sauce pan, combine oats, 1 cup water, and salt. Cook at medium heat until all water is absorbed. Keep stirring so the oatmeal does not stick. Turn off heat and let it cool. Combine beets, remaining water, prepared coconut milk, chia seeds, cacao powder, banana, and dates in the blender. Then combine cooked oats to it and blend it smooth. Pour the smoothie in the serving glasses and garnish with optional hemp seeds, berries, chocolate syrup. Enjoy immediately.

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A ------- Breakfast Cookies Ingredients 3/4 cup creamy peanut butter 2 to 4 Tablespoons honey , more to taste 1 teaspoon vanilla extract 1 to 3 Tablespoons chia seeds 3/4 cup old fashioned oats , more if needed 1/4 cup Cacao nibs 1/4 cup chopped almonds 1/4 cup pumpkin seeds Preparation Place the peanut butter, honey and vanilla in a microwavable bowl and microwave the ingredients for 20 seconds. Taste and add more honey or vanilla to reach desired taste. Stir the mixture until well combined, then add in the remaining ingredients. Stir well and ensure everything is well incorporated. Taste and add any extra's if desired. If it's too runny, add more oats. If it's too dry, add more honey and peanut butter. Roll the mixture into 8 balls and place the balls on a baking tray lined with parchment paper. Press the balls flat slightly and add any extra desired toppings. Place them in the fridge or freezer until set. Take out a few minutes before serving. Serve and enjoy.

Visit my blog at https://myfoodranger.blogspot.com Buy lab-verified products now at BrighteonStore.com - https://bit.ly/3FiUK4A ------- Coconut Milkshake with Cacao Nibs Ingredients 3 tablespoon coconut milk powder 1 cup water 2 tablespoons maple syrup 1 tablespoon vanilla extract 2 tablespoons collagen peptides 1 cup ice 1/4 cup Cacao Nibs Preparation Add all ingredients except cacao nibs to blender. Blend on high for 30 seconds or until ice is crushed and shake is blended. Add cacao nibs and pulse 8-10 times to break apart the nibs. Pour in a glass and enjoy immediately.