Whole Story

The Official Whole Foods Market® Blog

Get to Know Baked Egg Boats

By Megan Myers, September 16, 2016  |  Meet the Blogger  |  More Posts by Megan Myers

Ready to hop on board the latest breakfast trend? Warm, filling and comforting, egg boats are our new favorite thing for a morning meal. Heck, why not make them for dinner too? Here's everything you need to know:

What are egg boats?

Egg boats are simply eggs baked into a scooped-out vessel like half of a sweet potato or avocado. The trend started with folks filling hollowed-out bread and is reminiscent of a Turkish pide, or stuffed flatbread. (We like to use vegetables and fruits for our boats for amazing flavor and texture.)

The eggs are either whisked with herbs and poured into the prepared boats, or cracked directly into the boats so that the yolk stays whole. The boats are then baked until the eggs...

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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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