Whole Story

The Official Whole Foods Market® Blog

Resolving to Eat Better and Be Healthier? Here’s How to Stick to Your 2017 Goals

By Whole Story Editors, December 21, 2016  |  More Posts by Whole Story Editors

fruits and vegetables and bulk grains eat real food

When the clock strikes midnight on December 31st, people everywhere set out to make big changes. But while the resolutions might differ from person to person — some want to eat better, some want to feel less stressed, some want to become a 5-day-a-week exerciser — one thing tends to be the same: Most people will go back to their old ways before the end of January.

But what if this year is different? What if you manage to stick to your new habit, feeling healthier and happier all year long? You can do it — you might just need to tweak your strategy a bit. Here are five ways to help you do just that.

1. Put Pen to Paper

The

Read Full Story

Snack Solutions to Satisfy Every Craving

By Whole Story Editors, December 21, 2016  |  More Posts by Whole Story Editors

Homemade Veggie Chips and Dip Recipe

Homemade Veggie Chips and Dip Recipe

Looking to beat snack-time boredom and discover delicious wholesome choices? From sweet to salty to nutty to chewy, we’ve gathered our favorite grab-and-go products, better-for-you foods and easy recipes to satisfy your cravings.

Whole Foods 

Shop the produce department and bulk aisle for fruits, veggies, whole grains and healthy fats — they’re the building blocks for smart snacking. Here are some tasty ideas:

Read Full Story

How to Eat the Rainbow

By Kathy K. Downie, RDN, December 21, 2016  |  More Posts by Kathy K. Downie, RDN

Fruits and vegetables come in a rainbow of colors. Choosing produce — from red to violet — ensures a pretty plate full of minimally processed food; plus, each hue is nature’s color code to certain nutrients that help your body function at its best. Here’s how (and why!) to eat the rainbow:

Red

Several compounds give red-hued produce their color. This includes two large groups of compounds, flavonoids (including anthocyanins) and carotenoids (including lycopene). These groups are both families of antioxidants, substances studied extensively by scientists to determine what role they may play in destroying free radicals that may lead to a

Read Full Story

We Believe in Real Food™

By Whole Story Editors, December 21, 2016  |  More Posts by Whole Story Editors

salmon dinner with vegetables Eat Real Food

There’s a movement taking over dinner tables, store shelves and lunch boxes. More and more people are reaching for food that’s naturally beautiful, nourishing and delicious. Think fresh-picked tomatoes, organic chicken, whole grain crackers, flash-frozen snap peas and grass-fed yogurt — the kind of food that connects you to the natural world.

Eating this way shouldn’t be difficult and when you shop at any Whole Foods Market® store, it isn’t. We know you don’t have time to do all of the research — that’s why we make it our job. You can shop with peace of mind in our stores. No re-reading a label twice, hunting for high-fructose corn syrup that isn’t there. Or

Read Full Story

Check Out Our Top 10 Recipes of the Year

By Lindsay Robison, December 15, 2016  |  More Posts by Lindsay Robison

What were your favorite dishes to cook and enjoy this year? Maybe meatless Monday or taco Tuesday became a tradition in your house. We took a look at our most popular recipes from 2016 and found several tasty themes. Easy weeknight dishes were king along with simple seafood meals. We can tell our audience craved refreshing drinks and looked to master spaghetti squash and black beans. Here are our top recipes of the year — determined by you!

spaghetti squash

1.    How to Cook Spaghetti Squash

Looking for a nutritious side dish or noodle substitution?

Read Full Story

Pages