I loved the wall of beer where you can "mingle your singles"-- get 10% off when you fill a six-pack with single fancy beers. There's also a pizza kitchen where you can buy pies by the slice or by the whole pie. They have a hot food and sandwich bar, and the chain's first frozen yogurt bar. A charcuterie bar and a huge salad bar. Nothing is labeled local unless it came from less than 100 miles away from the store. Organic fruits and veg are displayed separate from non-organics and are washed and freshened with their own separate water supply. The "wellness" section is huge and has its own curator.
Earth Fare is a store in the vein of Whole Foods or Trader Joe's, but what sets the chain apart is how strict their food rules are. They have a "boot list"-- a list of ingredients that cannot be in food that is featured in the store. Their "Food Philosophy"is displayed prominently in the store. The "rules" include:
- No high-fructose corn syrup
- No artificial fats or trans-fats
- No artificial colors
- No artificial flavors
- No artificial preservatives
- No artificial sweeteners
- No antibiotics or synthetic growth hormones in meat & dairy
- No bleached or bromated flour
Impressive stuff. And dedicated-- if you spot something on the shelf that has an ingredient that Earth Fare has banned, they'll immediately remove all the stock from the shelves and give you $50.
Hey, speaking of $50, Maria was nice enough to give me a $50 gift certificate to give away to one of my readers!
I've been trying to get a little healthier-- eat better, exercise more. For the first time today, someone noticed that I've dropped somewhere in the neighborhood of 6lbs-- very gratifying. Makes me want to keep going. So, in keeping with Earth Fare's philosophy, here are the contest rules:
- I am looking for SUPER simple and SUPER healthy dinner recipes. Share with me your simplest, healthiest, most reliable dinner recipe.
- You can do this in the comments section-- just be sure you include some way that I can get ahold of you.
- You can send me the recipe via email-- lou [at] loueyville.com
- At the end of the day on Tuesday, August 14, I will allow random.com to choose a comment/email at random to win the gift certificate.
- Only one entry per person.
Good luck to y'all-- may the odds ever be in your favor!
Disclaimer: Earth Fare provided gift certificates for me and for a reader. That was super nice of them because I would have toured their facility and written about it regardless.
10 comments:
I admit, I've made this recipe so many times my husband has asked me to take a break from it. But it's super easy and healthy.
4 6-ounce tilapia fillets
kosher salt and black pepper
1/2 cup light mayonnaise
2 large eggs
2 tablespoons chopped fresh dill
1 tablespoon plus 1 teaspoon Dijon mustard
3/4 cup panko bread crumbs
Cook the tilapia (I use the frozen kind that comes in a bag, because it's cheap). Wait for it to cool, flake it and mix it up with everything else. Form the mixture into cakes, and chill for 30 minutes. Then warm a little olive oil in a pan and cook the cakes until they're golden. These are also good as leftovers.
I love using the Kentucky Proud site as a resource for (usually) healthy recipes. It's particularly good for post-farmers market visits (after I've picked up a gorgeous new vegetable that I have no idea what to do with). One of my favorite quick recipes from there is for Broccoli Pizza!
Buffalo turkey burgers are a favorite around our house.
1lb ground turkey breast
1/4 cup franks hot sauce
2/3 cup grated carrot
1/4 cup seasoned bread crumbs (I use whole wheat)
1 clove garlic minced
Combine all ingredients, divide into 4 patties & grill. Serve with favorite condiments. We use Naturally Fresh light blue cheese dressing.
When I win you can find me on Twitter.
Cp3007
Candace
I love some fish tacos. They are so tasty and you can add the things you like.
4 tilapia filets or any other fish you like
6 soft tortillas
1 lime
lettuce
sour cream
tomatos
avocados
shredded cheese optional
salt and pepper
any other fixins you like
Put a little salt and pepper on fillets Broil the tilapia in the oven about 5-7 min, just check to see if flaky
You can cut the fish in small pieces before you broil it or after it is done, squeeze a little lime on the fish
Add fish and all the other fixins on the tortilla. I even like to squeeze a little lime juice in the sour cream and mix it up. Healthy and easy and so good!
Thanks for the chance. So happy Earthfare is here!
kimberlysummer40@aol.com
I love, love, love tater tots, and found these to be a good alternative and a little lighter/healthier: zucchini tots! I used this recipe http://thetwobiteclub.blogspot.com/2012/04/zucchini-tots.html and they turned out great.
These aren't really a dinner option, but would go great with turkey burgers!
This is my raw recipe for Collard green wraps. They can be made in less than 5 minutes, so filling and inexpensive.
1 avocado
1 large tomato
1 leek stem
4 collard leaves
Drizzle of Vegan honey mustard or any vinaigrette.
Wash and cut the bottom of stem from collards
Slice avocado, leeks, tomato
add a light amount of dressing to the mixture
Put contents on collard leave
fold over
Devour!
found here: http://www.chubbynaturalvegan.com/search/label/collards
One of our favorite things to have for dinner is Flat-Iron Steak Burritos (I buy the flat-iron steak at Kroger, not sure but it's probably available at other places). It's a really tasty and lean meat. Super easy and quick meal to put together:
Flat Iron Steak (season as desired and cook on grill or in grill pan)
Black Beans (we use low-sodium canned - rinse and heat)
Fresh chopped green, red, and yellow peppers
Diced fresh tomatoes
Fresh squeezed lime juice
Add meat, beans and veggies to tortilla, squeeze fresh lime juice over steak (the lime juice is a must! Makes it so good!)
Garnish with low-fat cheese and sour cream, if desired.
This is a very yummy recipe! Looks more complicated than it is! It's only 200 calories per serving!!
4 Servings
Active Time: 25 minutes
Total Time: 40 minutes
Ingredients
1/2 cup shredded Gouda cheese, preferably smoked
2 tablespoons chopped scallion
1 tablespoon sliced pimientos, chopped
1 teaspoon paprika, divided
4 small boneless, skinless chicken breasts (1 1/4-1 1/2 pounds total), trimmed and tenders removed (see Tip)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon extra-virgin olive oil
Preparation
Preheat oven to 400°F.
Combine Gouda, scallion, pimientos and 1/2 teaspoon paprika in a small bowl.
Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book. Sprinkle the breasts with 1/4 teaspoon each salt and pepper. Divide the cheese filling among the breasts, placing it in the center of each. Close the breast over the filling, pressing the edges firmly together to seal. Sprinkle the breasts with the remaining 1/2 teaspoon paprika, 1/4 teaspoon salt and pepper.
Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes.
**It can be difficult to find small chicken breasts. Remove the strip of meat from the underside of a 5- to 6-ounce breast—the “tender,” about 1 ounce of meat—to yield a perfect individual portion. Freeze the tenders and use them in a stir-fry.**
I'm excited about visiting Earth Fare!
Kristalyn Heaston
krystallite20@yahoo.com
If you are anything like me, you have tons of grape tomatoes growing in the spring and summer. It's my favorite time of year because of all of the fresh ingredients right outside my door!
I found this recipe on Pinterest and have prepared it about 100 times so far this season. Sooooo delish and if you lay off the extra cheese (very hard for me to do) it's pretty good for you too. I often will sub with a whole wheat pasta for more fiber and protein.
1 pint cherry or grape tomatoes, halved
1 plump garlic clove, minced
Salt
1 cup arugula leaves, coarsely chopped
1 tablespoon chopped fresh basil
2 tablespoons extra virgin olive oil
3/4 pound fusille, farfalle, or orecchiette
1/4 cup freshly grated ricotta salata or Parmesan
1. Combine the tomatoes, garlic, salt, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes.
2. Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.
I will sometimes also
Easy, delicious and fresh! This will make about 4 servings.
Karen Elder
kelder9828@gmail.com
oops...that should read, I will also sometimes add chicken. :)
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