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The Whole Deal™ on Game Day

Sunday, Sunday, Sunday... hmm.  What are my plans for Sunday?  Well, I think I'll kick off the morning with an aerial dance class, work my way through halftime with some local theater and make my final touchdown with having some friends over my place for a writer's workshop.  Is there something I'm forgetting? Oh right, it's Game Day!  Well, whether this Sunday will be a football filled frenzy or just another beautiful weekend day, try out some of these great Game Day tips! Each week we’ve been choosing customer tips to be featured in our weekly The Whole Deal™ blog post, and every chosen tip received a $25 gift card. This weekly giveaway ends this week with these last three tips!  We wanted to thank you all for your great ideas and hope that you continue to share this great info with each other in our Forums. From Renee:
Here are some tips for how our family will have healthy and fun snacks for the game that will score praise without tackling our money. Dips and healthy dipping options. The kids love to make a sweet dip by mixing: vanilla yogurt with small amounts of vanilla, honey, maple syrup and raisins. Sweet dip for pretzels or your own pita chips (small pieces of pita bread cooked at 350 degrees for 8 minutes in oven). Tastes great with cut up fruit and carrot or celery sticks. It’s fun to make your own guacamole (moderate spice level): mix two mashed avocados with cut-up red or green peppers, one small red onion, three tablespoons of fresh minced garlic, pinch of chile paste, four teaspoons of fresh squeezed lemon or lime juice and one jar tomato paste (or cut up some tomatoes). To dip…we make sweet potato or regular potato chips baked with olive oil and sea salt and black pepper in the oven (10 minutes for 350 degrees).
From Clare:
Save money and calories, and cut down on packaging, by straining yogurt yourself for Greek-style yogurt, sour-cream substitute, or yogurt cheese. You’ll need a large punch bowl, a large colander, cheesecloth, and a 32-ounce container of plain low-fat yogurt. (I recommend a brand like Nancy’s, because it separates easily.) Line the colander with cheesecloth and spoon the yogurt into the colander. Place the colander into the punch bowl so that the sides of the bowl support the handles of the colander. There should be a couple of inches of clearance between the bottom of the colander and the bottom of the bowl, to catch the liquid that will strain through the cheesecloth. Cover the colander and refrigerate colander/punch bowl for an hour. Drain the liquid from the bowl and return to refrigerator. Repeat in a couple of hours, then refrigerate overnight. In the morning, you’ll have creamy Greek-style yogurt that you can eat plain, or flavor with diced apricots or peaches, agave nectar, or a teaspoon of your favorite unsweetened fruit spread. Allowing the yogurt to strain for the remainder of the day produces yogurt cheese, a healthful, low-fat substitute for cream cheese in all kinds of recipes. One of my favorites: Mix strained yogurt with chunky salsa and refried black beans, and serve with sesame blue-corn chips. You can also “extend” dips, such as hummus or guacamole, by mixing 3 parts dip with 1 part strained yogurt.
From Charlene:
I’ve had leftover mish mash of my healthful veggie spreads and pestos. Many of which taste incredible all together on whole grain pita bread with a few extra toppings such as spinach leaves and goat or feta cheese and sundried tomatoes. Pop in the oven or toaster oven for 5-10 minutes and call it a gourmet pizza. Of my mish-mash spreads, I often have basil pesto, edamame dip, small bits of leftover garlicky cooked beet greens, etc. Always buy the lush looking beets at Whole Foods Market!

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Amy says …

I hope it's not too late to add one! This is super easy, low fat and has that wonderful tomato/saltiness that is so good with Super Bowl fare. CHEESY RED LENTIL HASH 1 vegetable bouillon cube 3 1/2 - 4 cups water 1/2 cup red split lentils 1 tablespoon soy sauce 1 large onion, finely chopped 2 celery stalks, thinly sliced 2-3 garlic cloves, crushed or minced 2 tablespoons tomato paste (if using canned, just freeze the rest in a ziploc bag) 3 1/2 oz or about 3/4 cup extra sharp Cheddar cheese , shredded Prep time: 10 minutes Dissolve the bouillon cube in 3 1/2 cups boiling water. Stir well. Add the lentils. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes. Add more water if necessary, until all the liquid is absorbed and the lentils are soft. Meanwhile, heat the soy sauce and 1/4 cup water in a saute pan. Add the onions, celery and garlic and saute for 8-10 minutes, or until soft. Add the lentils and the tomato paste to the pan. (Or add the onion mixture to the lentils, whichever pan fits better.) Heat, stirring, until piping hot. Transfer to a baking dish. (I use a square 8″ x 8″ pan but just about any shape or size will do. Sprinkle with the cheese. Heat under a hot broiler for about 2 minutes, until the cheese begins to melt. Serve immediately. 4-6 servings Serve with hot rice, corn chips or tortillas. This can be eaten almost like mashed potatoes, or as a dip for chips or veggies. Tip: If you don’t want to buy a whole package of lentils, check the bulk foods section and buy just the amount you need. From: The High-Energy Cookbook by Rachael Anne Hill