Whole Story

The Official Whole Foods Market® Blog

3 Simple Ways to Green Your Shower Routine

By Melanie Rud Chadwick, September 9, 2016  |  Meet the Blogger  |  More Posts by Melanie Rud Chadwick

It’s always nice to know what ingredients are—and aren’t—in the food you eat, and it’s also helpful to know what’s inside all those products you put on your body every day. Happily, just like Whole Foods Market has strict quality standards when it comes to food, we’ve got you covered for body care products, too. “We have a set of baseline standards for our beauty and personal care products, which includes a list of over banned 50 ingredients,” says Jody Villecco, our Quality Standards Coordinator. (There’s also another, even stricter, set of standards for the products that fall under our Premium Body Care line).  In other words, we’ve done the hard work for you, so that you can rest easy knowing that any products that have passed this tough test will be a safer choice for you, your family, and the...

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Get to Know Buckwheat

By Megan Myers, September 9, 2016  |  Meet the Blogger  |  More Posts by Megan Myers

The latest food trend we've got our eye on? Buckwheat, which, interestingly, is not actually wheat. Get the scoop on this seed (and flour!), and find out how to use it in your kitchen. Hint: It will rock your gluten-free world. 

What is Buckwheat?

Buckwheat is a plant that is closely related to sorrel and rhubarb, and is eaten for its seeds. It's classified as a pseudocereal, which contributes to the confusion about its “wheaty” name.

Buckwheat groats, the hulled kernels of the seeds (sometimes called kasha), are used to make porridge or savory dishes. Groats can also be ground into flour and used for soba noodles, French galettes, or swapped with regular flour to make American-style pancakes or other baked goods. Because it is gluten free, buckwheat is a good...

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Watch and Learn! How to Cook Roast Chicken, Brown Rice, and Baked Pasta

By Whole Story Editors, September 8, 2016  |  Meet the Blogger  |  More Posts by Whole Story Editors

Food Editor Molly Siegler goes back to basics in this week's episodes of Freshly Made, a weekly recipe series on the Whole Foods Market YouTube channel. "Once you master a few techniques by heart — like how to roast a chicken, cook brown rice, and assemble a baked pasta dish — you'll have the building blocks for lots of different dinners and leftover lunches," she says. Watch and learn to get Molly's pro secrets for guaranteed success: 

Molly's tips for roast chicken: "Be sure to pat the raw chicken dry with paper towels before you start seasoning — that's the secret...

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4 Ways to Build A Better Breakfast

By Kathy K. Downie, RDN, September 8, 2016  |  Meet the Blogger  |  More Posts by Kathy K. Downie, RDN

Breakfast is a great time to nab a serving of whole grains, fruits, vegetables or superfoods for smoothies. It can also give you energy for exercise or academic endeavors. Here are four ideas to help you wake up on the right side of your nutrition goals.

Almond Oatmeal Recipe

Creamy Almond Rye Flake Oatmeal

Get Your Whole Grains

There’s a reason why nutrition experts talk about whole grains and breakfast: At least 3 of our daily 6 servings of grains should come...

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My Favorite New Recipes: Tilapia Equals Easy Weeknight Dinners

By Molly Siegler, September 6, 2016  |  Meet the Blogger  |  More Posts by Molly Siegler
As a classically trained chef with a political science degree, Food Editor Molly Siegler puts her culinary chops to work coordinating the creation and curation of recipes and other food-focused content for Whole Foods Market. (Catch Molly’s cooking videos on YouTube!) We asked Molly to share some of her favorite new recipes coming out of our test kitchen.

 

I’ll admit to being on a bit of a fish kick lately. Fish has major advantages this time of year, because it cooks quickly and easily. Tilapia is really mild and versatile, so it acts as a great family-...

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