Alana Sugar

Blog Posts By Author

September 22, 2014 @ Whole Story
A warming bowl of Miso Soup with Garlic and Ginger served with a hearty sandwich of raw milk cheese or sliced marinated tempeh with kimchi on whole grain sourdough bread is more than delicious and satisfying. It’s a probiotic-packed meal that supports a healthy digestive system, which in turn supports a well-functioning immune system.
September 15, 2014 @ Whole Story
I am never without a jar of organic tahini in my refrigerator. It’s nutritious, delicious and filling, not to mention perfect for back-to-school lunches. You can enjoy it on its own as a spread or mixed with a variety of other ingredients.
September 9, 2014 @ Whole Story
Adding vegetables to baked goods, sweet breakfasts and desserts is a lot easier than you might think, and the results are delicious. What a wonderful way to get veggies into your meal!
September 1, 2014 @ Whole Story
From burgers and meatloaf to meatballs and tacos, you can use lean ground turkey as you would other ground meats.
August 25, 2014 @ Whole Story
You can purchase prepared mustard – there are several varieties, some spicy, some tart, some sweet, and everything in between – or make it yourself easily. Whether purchasing or preparing from a recipe, mustard compliments a number of wonderful recipes.
August 18, 2014 @ Whole Story
When it’s too hot to turn on the stove, rely on simple, no-cook options. With a little creativity, a few good recipes and some help from the Prepared Foods department, you can make dinner without breaking a sweat.
August 11, 2014 @ Whole Story
Jam is a must for a nut butter sandwich or a crunchy piece of buttered toast, but have you thought about cooking with it? It's so versatile. You can serve it in unique ways for breakfast, lunch, dessert or even in a savory dinner dish. And it's easy!
August 4, 2014 @ Whole Story
It’s time for heirloom tomatoes! This season is short and sweet, so take advantage of the bounty right now by enjoying memorable dishes like these.
July 28, 2014 @ Whole Story
Each summer I look forward to adding fresh, ripe, juicy-sweet peaches to breakfast, lunch, dinner, snacks and desserts in a variety of ways. Of course, eating peaches out of hand is always a favorite, but why stop there?
July 21, 2014 @ Whole Story
Plums are wonderful grilled, sautéed, poached, baked and broiled. They are also interchangeable in recipes that call for other stone fruit, so experiment. Here are some ideas and recipes for enjoying this season’s plum harvest.
July 14, 2014 @ Whole Story
Salsa is about way more than chips. It’s a compilation of fresh ingredients designed to complement and enhance a wide array of fabulous food from soup to appetizers, mains to sides and even dessert.
July 7, 2014 @ Whole Story
A good fruit salad can be simple with just a few fruits tossed together or elaborate with exotic fruits, sauces, nuts, chocolate, cheese and more. In fact, some of the tastiest fruit salads include vegetables too.
June 30, 2014 @ Whole Story
Although traditional potato salad is always a favorite at a picnic or outdoor party, it’s fun to get creative by exploring a variety of flavors and ingredients like grilled veggies, olives or legumes.
June 23, 2014 @ Whole Story
Pasta salad can be simple and good, but the real fun starts with the addition of fresh herbs, seasonings, grilled or roasted veggies and experimenting with noodles.
June 16, 2014 @ Whole Story
Cantaloupe is delicious and cooling, sweet and juicy and in-season now! June through August is peak cantaloupe season, so it’s time to experiment with different recipes.
June 9, 2014 @ Whole Story
While traditional guacamole calls for onion, cilantro, lime juice, tomatoes, hot peppers and salt, there are plenty of unique ingredients to try. Pick up green garbanzo beans, peas, Greek yogurt or bell peppers and experiment!
June 2, 2014 @ Whole Story
In recipes for soups, stews, marinades and batters, you can replace some or all of the water, broth, wine and other cooking liquid with beer. You can even add beer to a cake or bread batter. Beer adds character, an earthy, rich flavor and depth, and that certain something that you just can’t put your finger on.
May 19, 2014 @ Whole Story
If you’re like me, you’ll grill anything you possibly can – meat, chicken, fish, veggies, fruit, tofu and tempeh – and one thing is certain: Using a marinade or dry rub makes all the difference in the world!
May 12, 2014 @ Whole Story
Crunchy. Packed with flavor. Beautiful bright colors. I can’t get enough of bell peppers.



Alana Sugar is a Certified Nutritionist with many years experience as a Dietary Consultant. She resides in Alexandria, Virginia where she works teaching classes, facilitating seminars, consulting with individual clients, writing articles, and creating healthy, all-natural recipes. Alana’s currently works with The American Institute for Cancer Research, Whole Foods Market, The United States Federal Government, the City of Alexandria, VA, and the City of Rockville, MD. She has been working with Whole Foods Market for 25 years.