Tag Archives: Whole Foods Market

Whole Foods Market Beef and Quinoa Meatballs & Pantry Challenge Winner

Taking the Whole Foods Market pantry challenge was a great lesson on how eating healthy is not as difficult as one might think. With the $50 worth of healthy pantry staples (see below) Whole Foods Market suggests, you always have on hand the start of a delicious and nutritious meal for the entire family.

Take the Beef and Quinoa Meatball recipe below. Using quinoa instead of breadcrumbs provided more protein and flavor while retaining the texture of a good meatball. And let me tell you, these were a winner for dinner!!

This being the last of my posts for Whole Foods Market, I wanted to leave you with a few of the recipes I played around with using the pantry staples listed below. Along with the  Beef and Quinoa Meatballs, I have also included the recipes for Oatmeal Cookies and Sauteed Greens with Cannelini Beans and Garlic.

Whole Foods Market gave me a $50 gift certificate to the Whole Foods Market in Durham to give away and although I am late announcing the winner due to several factors, I am happy to announce the WINNER IS: ELISA, who said she can’t live without canned tomatoes…I couldn’t agree more. I used Random.org to generate the winner.

Elisa, please email for details: durhamfoodie@yahoo.com

Please enjoy the recipes below. They were all great new additions to our list of family favorites and I hope you enjoy them as much as we did.
Past blog post recipes included:

Beef and Quinoa Meatballs

Courtesy of Whole Foods Market

Serves 6

Sneak whole grains and veggies into crowd-pleasing meatballs with this easy recipe that will stretch your food dollar, too. Serve with your favorite pasta and marinara sauce or on a hoagie with cheese for a dynamite meatball sub sandwich.

Ingredients

Nonstick cooking spray 1 pound (95-percent) lean ground beef 3/4 cup cooked quinoa 1/4 cup finely chopped onions 1/4 cup grated carrots 1/4 cup grated zucchini 2 tablespoons ketchup 1 tablespoon chopped garlic 1 tablespoon soy sauce 1/2 teaspoon pepper 1/2 teaspoon salt 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1 egg

Method

Preheat oven to 500°F. Line a large baking sheet with foil then grease with cooking spray; set aside.
In a large bowl, mix together beef, quinoa, onions, carrots, zucchini, ketchup, garlic, soy sauce, pepper, salt, oregano, thyme and egg until well combined. Shape beef mixture into 16 balls and transfer to prepared baking sheet. Roast until cooked through and golden brown, 12 to 15 minutes. Serve hot.
(Note: To cook quinoa, bring 1 cup water to a boil in a small pot. Pour in ½ cup quinoa, cover and simmer until water is absorbed, 10 to 12 minutes. Set aside off of the heat for 10 minutes then fluff with a fork. Makes about 1 1/2 cups.)

Nutrition

Per serving: 150 calories (45 from fat), 5g total fat, 2g saturated fat, 75mg cholesterol, 470mg sodium, 8g total carbohydrate (1g dietary fiber, 2g sugar), 17g protein

$50 Whole Foods Market Pantry Staple List

Courtesy of Whole Foods Market

  • 1 lb black beans
  • 1 lb lentils
  • 1 lb quinoa
  • 2 lbs brown rice
  • 3 (32-oz) boxes vegetable broth
  • 1 (32-oz) box chicken broth
  • 1 lb rolled oats
  • 2 cans cannellini beans
  • 1 lb orechiette pasta
  • 1 lb pasta, your favorite kind
  • 1 can black beans
  • 1 jar unsweetened applesauce
  • 1 (32-oz) box unsweetened soymilk
  • 1 (32-oz) box unsweetened almond milk
  • 1 (5-oz) can tuna
  • 3 (15-oz) cans diced tomatoes
  • 1 package no-oil sundried tomatoes
  • 1 jar pasta sauce

Low-Fat Oatmeal Cookies with Chocolate Chips (or Raisins)
(adapted from Food Fit)

Ingredients

1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional)
2 tbsp butter, room temperature
1/4 c plain apple sauce
1 large egg
1 tsp vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
2 cups quick cooking oats
1/2 cup chocolate chips

Preparation

Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add cinnamon if using raisins, instead of chocolate chips.

In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Add chocolate chips or raisins just before the batter comes together.

Drop tablespoonfuls onto the prepared baking sheet. Bake for about 9-12 min at 375F. Cookies will be light brown at the edges, but will not get as dark and golden as regular cookies.

Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Makes 2 dozen cookies.

Sauteed Greens with Cannellini Beans and Garlic

(Bon Appetit)

A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.

Ingredients

5      tablespoons extra-virgin olive oil, divided

3      garlic cloves, thinly sliced

1/4      teaspoon dried crushed red pepper

1      large bunch greens (such as spinach, mustard greens, kale, or broccoli  rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)

1      cup (or more) vegetable broth or low-salt chicken broth

1      15-ounce can cannellini (white kidney beans), rinsed, drained

1      teaspoon (or more) Sherry wine vinegar

Preparation

Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.

Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

Whole Foods also provided a list of fantastic recipes, including the one for the meatballs. Here are their recipes.

Beef and Quinoa Meatballs

Zesty Quinoa with Broccoli and Cashews

Lentil Chili

Brown Rice with Chicken and Broccoli

Oatmeal-Apple Pancakes

Overnight Oatmeal

Tuscan Tuna Salad

Mexican Taco Stew

Orecchiette with Broccoli Rabe, Sundried Tomatoes and White Beans

Almond Brown Rice Pudding

Learn to Cook: Brown Rice

Learn to Cook: Quinoa

Simple Oatmeal

Cuban Black Beans and Pork plus Whole Foods Market Give-Away

We did a lot of cooking in our house this week to keep up with the Whole Foods Market Healthy Pantry Challenge and all I can say is we ate very well. I am still amazed that for $50 you can fill your pantry with so many healthy and affordable staples. For a list of items, see below.

To kick-off a healthy New Year, Whole Foods Market will be giving away healthy pantry staples for a year as well as several of their $50 Pantry Stock Ups. You can enter on the Whole Foods Blog until January 31st.

I am also giving away a $50 gift certificate to the Whole Foods Market in Durham on this blog. Read the original blog entry here for details. Because I didn’t have the time to blog all the recipes this week, I am extending my give-away until February 7th. Please keep following this blog and commenting about your favorite healthy pantry staples for a chance to win.

As pork is a household favorite, especially when served alongside rice and beans, I decided to try some Cuban recipes I came across while perusing recipes on the internet. The black beans came out perfectly, and the added cilantro at the end gave them a wonderful herbaceous quality that married perfectly with the citrus and garlic marinated pork. A side of steamed brown rice rounded out the meal.

A little bit about Cuban food:

Cuban cuisine has been influenced by Spanish, French, African, Arabic, Chinese, and Portuguese cultures. Cuban cooking relies on a few basic spices, such as garlic, cumin, oregano, and bay leaves. A sofrito, onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil, is the base used when cooking black beans and stews and is what gives the food its flavor. Meats and poultry are most often marinated in citrus juices, such as lime or sour orange juice, and then roasted over low heat until the meat is very tender. Heavy creams and sauces are rarely used, instead most of the food is sautéed or slow-cooked over low heat for the flavors to develop.

Cuban Black Beans

(www.eatliverun.com)

serves 6

Time: 2 hours, not including overnight soak time

Ingredients:

1 lb bag black beans, rinsed and picked over

1 T vegetable oil

1 yellow onion, diced

4 cloves garlic, minced

2 tsp salt

1 bunch cilantro, minced

water

Directions:

Soak the beans overnight in a large pot. In the morning, drain the water and set beans aside.

In a large Dutch oven, heat the oil over medium high heat. Add the onion and sauté for about six minutes, until soft and translucent. Add two cloves of the garlic and continue cooking for another thirty seconds.

Add the beans to the onion and garlic mixture and enough water to cover everything by an inch. Bring beans to a boil then cover (leaving a small crack open), reduce heat and simmer for one hour.

After an hour, stir the beans and add the remaining two garlic cloves and minced cilantro. Return to a simmer and cook another hour until beans are tender and the cooking liquid is thick. Stir occasionally while cooking.

Once cooked, add salt and additional minced cilantro if desired. Serve beans over rice, puree and serve as black bean soup or save for additional uses.

Cuban Pork

(Sadly I can’t find the website this recipe came from but will pass it along when I do)

Ingredients:

1 1/2 lbs. boneless pork loin–cut into 1-inch cubes

6 garlic cloves–crushed

1 tsp. salt

1/2 tsp. black pepper

1 tsp. dry oregano

1/2  cup sour orange juice–or 1/4 cup orange juice and 1/4 cup lime juice

1/4 cup olive oil

Directions:

Place pork cubes in a self-sealing plastic bag; mix together remaining ingredients and pour over pork cubes; seal bag and refrigerate overnight. Remove from marinade, discarding marinade, and place pork cubes in a shallow baking pan. Roast in a pre-heated 350*F oven for 25 to 30 minutes, until pork is tender. Remove to a serving platter and serve hot.

Happy Eating!!

$50 Whole Foods Market Pantry Staple List

Courtesy of Whole Foods Market

  • 1 lb black beans
  • 1 lb lentils
  • 1 lb quinoa
  • 2 lbs brown rice
  • 3 (32-oz) boxes vegetable broth
  • 1 (32-oz) box chicken broth
  • 1 lb rolled oats
  • 2 cans cannellini beans
  • 1 lb orechiette pasta
  • 1 lb pasta, your favorite kind
  • 1 can black beans
  • 1 jar unsweetened applesauce
  • 1 (32-oz) box unsweetened soymilk
  • 1 (32-oz) box unsweetened almond milk
  • 1 (5-oz) can tuna
  • 3 (15-oz) cans diced tomatoes
  • 1 package no-oil sundried tomatoes
  • 1 jar pasta sauce

Grainalicious and Beantastic, it’s how we roll!!

To continue our fabulous week of recipes using the Whole Foods Market Pantry Staples (see below), I recruited my dear friend Gabrielle Kassa to pitch-in with some of her favorites. Here she has given us two delicious recipes, one with quinoa and the other with lentils, both amazingly tasty and good for you too.

About Gabrielle Kassa:

Gabrielle is a partner in Succotashed. At Succotashed, our personal chefs offer in-home culinary education and event catering. Our mission is to create inspired, seasonal cuisine with simple, real, and delicious foods. Learn more about workshops and events. Read our blog for delicious recipes, insightful articles, and helpful cooking tips.

When she’s not in the kitchen, Gabrielle enjoys writing, photography, and adventuring with her partner, Bill, and son, Noah.

And as always, being a great friend to all who know her! Thanks Gabs =)

Remember, Whole Foods Market will be giving away healthy pantry staples for a year as well as several of their $50 Pantry Stock Ups. You can enter on the Whole Foods Blog until January 31st.

I am also giving away a $50 gift certificate to the Whole Foods Market in Durham on this blog. Read the original blog entry here for details.

Recipes

Cranberry Almond Quinoa

Quinoa is an amazing grain in both culinary and nutritional terms. Its mild, nutty taste makes it a perfect canvas for a diverse group of flavors. It can be used as a substitute for rice in many recipes, and can even be cooked in your rice cooker! (Use 2 cups of water to 1 cup of quinoa for perfect quinoa in your rice cooker.)

But unlike rice, quinoa is a complete protein source.
It’s a healthful addition to any diet, but it can be especially beneficial for vegans and vegetarians as plant-based protein source. Quinoa is also gluten-free and pairs beautifully with many traditional pasta sauces, so it can be a wonderful substitution for pasta for those who are avoiding gluten.

In our house, we generally use quinoa as a savory side dish. For this dish, I went in a different direction. I love fruit and nut oatmeals and granolas, so why not fruit and nut quinoa?

We always have quinoa, nuts, and dried fruit in our pantry, so this is definitely a pantry meal for us. You could substitute any nuts and dried fruit of your choice- I think pecans and dried apricots would be fabulous!

This dish was delicious, filling, and so comforting on a cold winter
morning. It’s a welcome new addition to our breakfast line-up! I’m also excited to serve it as a savory side (minus the honey and cinnamon) with our next pork roast- I think the cranberries and apples will pair beautifully with the pork.

Cranberry Almond Quinoa
inspired by Hot Breakfast Cereal recipe by Ancient Harvest

Serves 2
Prep: 5 minutes
Cook: 20 minutes

Ingredients:

1 cup of quinoa

2 cups of water

3 Tablespoons of dried cranberries

3 Tablespoons slivered almonds

1 small apple, diced (I used a Fuji- it was delicious!)

Cinnamon and honey, to taste

Directions:

Bring water to boil. Add quinoa. Allow water to come back up to a boil, then reduce to a simmer. Simmer for 5 minutes.

Stir in cranberries, almonds, and apples. Continue to simmer until all water is absorbed.

Fluff quinoa with a fork before transferring to serving dishes.

Serve immediately. Top with cinnamon and honey to taste.

Nutritional info per serving: Calories: 445; Total fat: 10.8 g; Saturated fat: 0.4g; Cholesterol: 0 mg; Sodium: 2.6 mg; Total Cards: 75.1 g; Dietary Fiber: 9.8 g; Protein: 14.3 g

I use the SparkRecipes Recipe Calculator to calculate nutrition
information for my recipes.

Lentil Chili

This chili is a super fast, super versatile dish. It can be tailored to your particular tastes as well as whatever you happen to have in your pantry that day!

We love lentils not just for their variety and flavor, but for their quick cooking ability. Unlike beans, lentils don’t have to be soaked before cooking. From start to finish, you can have a pot of delicious lentils in 35 minutes or less!

We keep lentils, canned tomatoes, and canned beans in our pantry as each item can be the basis of a healthy but fast dinner. This recipe uses all three. I’ve used black beans here, but you can use whatever you like best.

I can think of loads of variations on the lentil/bean theme- for example, red lentils, cannellini beans, and caramelized onions would make a beautiful and tasty “chili”! This chili can be used as a side dish (we’re having it as an accompaniment to a beef roast tonight) or on its own as a hearty vegetarian main course.

This recipe makes plenty, so you can cook for a big crowd, or enjoy leftovers the next day. It can easily be halved if you would like to make less.

Lentil Chili

Prep: 5 minutes

Cook time: 30-35 minutes

Serves: 8 as main course, 16 as side dish

Ingredients:

2 cups of dried green lentils

8 cups of hot water

2 15 ounce cans of black beans, drained and rinsed

1 28 ounce can of diced tomatoes

3 Tablespoons of cumin

3 Tablespoons of chili powder

2 Tablespoons of olive oil

3 cloves of garlic, minced

1/4-1/2 cup of water (or vegetable stock)

Directions:

Combine lentils and hot water in a large saucepan or stock pot. Simmer gently with lid tilted until desired tenderness is reached (about 15-20 minutes. Lentils can still be slightly firm, as they will be cooked additionally later). Drain the lentils and set aside.

In a large saucepan or stock pot, sauté the minced garlic in the olive oil. Add beans, tomatoes, spices, and the drained lentils. Stir well to combine, adding 1/4 to 1/2 cup of water or vegetable stock if necessary. Simmer until heated through, about 10-15 minutes.

Serve topped with cilantro. Other toppings could include sour cream, sharp cheddar cheese, diced fresh jalapeños, or bell peppers.

Nutritional info per serving (for side dish portion- double for main dish portion): Calories: 106; Total fat: 2.1g; Saturated fat: 0.3g; Cholesterol: 0mg; Sodium: 113.5mg; Total Carbohydrates: 16.2; Dietary Fiber: 4.8; Protein: 6.0g

I use the SparkRecipes Recipe Calculator to calculate nutrition information for my recipes.

$50 Whole Foods Market Pantry Staple List

Courtesy of Whole Foods Market

  • 1 lb black beans
  • 1 lb lentils
  • 1 lb quinoa
  • 2 lbs brown rice
  • 3 (32-oz) boxes vegetable broth
  • 1 (32-oz) box chicken broth
  • 1 lb rolled oats
  • 2 cans cannellini beans
  • 1 lb orechiette pasta
  • 1 lb pasta, your favorite kind
  • 1 can black beans
  • 1 jar unsweetened applesauce
  • 1 (32-oz) box unsweetened soymilk
  • 1 (32-oz) box unsweetened almondmilk
  • 1 (5-oz) can tuna
  • 3 (15-oz) cans diced tomatoes
  • 1 package no-oil sundried tomatoes
  • 1 jar pasta sauce

HAPPY EATING!!