Whole Story

The Official Whole Foods Market® Blog

What to Make This Week

By Megan Myers, January 31, 2016  |  Meet the Blogger  |  More Posts by Megan Myers

The new year means new routines, new goals and new tweaks to daily life. If your goal is to cook more dinners from home, you’ve come to the right place. Meal planning is a key to home-cooked success. We’ve picked seven recipes that will help you put a delicious dinner on the table every night this week.

Sweet Potato and Chickpea Tagine

Sweet Potato and Chickpea Tagine RecipeHealth Starts Here, Vegan, Vegetarian

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Smart Protein Picks for Vegetarians

By Kathy K. Downie, RD, LD, January 30, 2016  |  Meet the Blogger  |  More Posts by Kathy K. Downie, RD, LD

Quick Noodle Salad with Tofu and Vegetables

Quick Noodle Salad with Tofu and Vegetables Recipe

Protein is still considered the “it” nutrient for satiety, plus there are often many nutrients packaged with protein. Here’s how to make the best choices if you’re a vegetarian, vegan or flexitarian.

According to the FDA, an average American needs about 50 grams of protein per day. Those are the grams you see...

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Daily Dish: Friday

By Whole Story Editors, January 29, 2016  |  Meet the Blogger  |  More Posts by Whole Story Editors

A Salad

Photo Credit: @kalememaybe

Every day our plates get filled with news from the world of food. Here’s what our editors found most interesting today.

Tiny But Mighty Microgreens

When it comes to getting your fill of greens, here’s something new to add to your lineup: microgreens. Though sometimes markets label these itty-bitty greens as sprouts, they’re not quite the...

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Red Produce: Pretty and Nutritious

By Kathy K. Downie, RD, LD, January 29, 2016  |  Meet the Blogger  |  More Posts by Kathy K. Downie, RD, LD

Grapefruit and Beet Salad

Grapefruit and Beet Salad Recipe

You often hear nutrition experts talk about eating a rainbow of produce for variety. That’s because each color — from white to deep purple — represents different plant-based nutrients and compounds the plants contain; consuming different ones ensures variety in your nutrient mix. (Plus, colorful produce adds layers of flavor, beauty and texture to your plate.) The scientific community is at work learning that these plant...

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Kite Hill: Traditional Cheese-Making Takes a Plant-Based Turn

By Paige Schilt, January 28, 2016  |  Meet the Blogger  |  More Posts by Paige Schilt

What happens when a chef, a scientist and a cheesemaker put their heads together?

If this sounds like the set up for a cheesy joke, never fear! It’s actually the true story behind Kite Hill, maker of plant-based dairy products that pairs traditional cheesemaking methods with creamy, dreamy nut milk.

Our latest video chronicles the unlikely trio’s quest to make fine vegan cheeses with tastes and textures that compare to traditional dairy cheeses. Check out their story, and then look for one of the five Kite Hill cheeses now available in our U.S. stores (profiles below).

Soft Fresh, ...

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