By Molly Siegler, January 8, 2014
January offers up a great opportunity for giving your kitchen routine a revamp. I’m working on eating plenty of salads, drinking lots of water and topping my morning oatmeal with fresh fruit, but I also pay close attention to cooking practices for an extra fresh start.
These four simple techniques will help you cut back on sodium and fat, reduce consumption of meat, bump your intake of veggies and stay cozy in the chilly winter months. Bonus!
Here’s how to tackle your new kitchen strategy:
By Megan Myers, January 7, 2014
Are you trying to stick with a healthy diet but still craving restaurant food? Dine in at home with these satisfying healthy recipes and you won’t miss a thing!
By Jolène M. Bouchon, January 7, 2014
Each day, you make good-for-you decisions and take small steps toward your healthy eating goals. But temptation is everywhere. Our Healthy Eating Specialists share their best tips for resisting temptation and sticking to your goals.
By Molly Siegler, January 6, 2014
Carefully measuring portions can take the fun out of cooking and eating. Here are our top five tips for healthy, happy portion control
By Value Guru, January 2, 2014
By Paige Schilt, January 2, 2014
We know that it’s simpler to eat nutrient-dense plant foods when the preparation fits into your schedule. That's why we’ve pulled together these time-saving tips for creating nutritious meals all week long.
By Kathy K. Downie, RD, LD, January 1, 2014
Giving a nutritious nudge to dishes is as easy as an ingredient swap, a new technique or a sprinkle of nuts. Here are a few of my favorite tactics.
By Baker Harrell, December 31, 2013
When Baker Harrell was 11 years old, he had an epiphany that not only inspired him to change his life, but those of countless others.
By Jolène M. Bouchon, December 31, 2013
Did you know that many of our stores have Healthy Eating Specialists?
By Zack Warren, December 30, 2013
Zack Warren is a Whole Foods Market Healthy Eating Specialist at the Reno, Nevada store. A former Marine, Zack worked as a kitchen supervisor in the Corps and attended Le Cordon Bleu after his service. Zack shares the story of how he came to value a healthier way of eating and chose to dedicate his life to helping others make healthy choices.