We Go the Extra Mile
We seek out specially imported and better-for-you items to create unique taste experiences. Learn more about our authentically sourced products.
Market Corner Organic Bread
Made with 100% organic whole-wheat flour, our organic breads feature hearty whole grains and come in five nutritious varieties, including thin sliced!Market Corner Sliced Cheese
Our rBST-free Market Corner cheeses have no added hormones and are made from creamy, whole milk for a difference you can taste.Butcher Shop Air-chilled Organic Chicken
Our Butcher Shop Air-chilled Organic Chicken is fed a certified organic diet while having plenty of access to the outdoors. With better flavor and texture, our organic chicken is tender and incredibly juicy.Did you know?
Air-chilled chicken is cooled by passing the meat through several chambers to be blasted by cold, purified air. This results in a more tender chicken since it’s not submerged in ice water to cool and absorb any excess. It’s also kind to the earth, saving 30,000 gallons of water every day.
Mango and Pineapple Juices
Taste the tropics—with every sip! Enjoy 100% juice made with the sweetest, ripest mangos and pineapples from the Philippines.Cheese Bites
Our poppable, protein-packed cheese bites are made with 100% Italian cheese and are gluten- and lactose-free. They’re oven-baked for an incredibly crisp, crunchy bite that is sure to satisfy the cheese lover in us all.Vegan Pesto
A vibrant addition to any pasta dish; this pesto is sourced from Italy, completely vegan and very, very tasty. Spread on sandwiches or toss with cooked angel hair or penne for a simple, delicious meal in minutes.Dark Chocolate Dipped Coconut Rolls
Imported from Thailand, these light, crispy rolls are made with real coconut milk and dipped in rich dark chocolate for an incredibly unique, sweet flavor experience.Sports Nutrition: Get the Most from Your Workout
Kick-start your health goals!
Starting a new health and fitness routine can be overwhelming. We’re here to break down what pre and post-workout nutrition looks like, so you can focus on grabbing your gym bag, nourishing your body with delicious but nutritious food, and crushing your health goals—no matter what they may be!Focus on nutrition first
An important first question to ask is, how hard are you working out? Are you strolling around the block a couple of times, or taking your 10-mile, half-marathon training run? The harder your workout, the more key it is to fuel up as well as replenish your body’s nutrients. Undereating or not eating the right balance of protein, fats and carbs could leave you feeling sore and run down. So ensure you’re nourishing yourself properly throughout the day to repair and recover for your next workout.Vitamins & supplements
No matter what your fitness level is or how hard your exercise routine may be, getting all the nutrients your body needs for optimal health is a worthy goal. Even when we’re eating our best, sometimes we miss our nutritional mark. A simple daily regimen that includes multivitamins, omega-rich oils, probiotics and superfoods is a great practice. At Sprouts, we call this the Essential 4—read more about the benefits of these supplements!Meal timing
As with many things in life, timing is everything. Fueling up about one to three hours before you intend to exercise is ideal. When you’re finished, refueling 15 to 20 minutes after your exercise is best. If that sounds unmanageable, having a post-workout snack within an hour to an hour and a half still helps your body to maximize those nutrients, replenishing the muscle proteins that were used up with activity.Protein & carbs
Now that you know whento eat before and after a workout, what about the what? Protein plays an important role in rebuilding and repairing your body. That’s why it should be a part of both your pre and post-workout routine. Likewise, it’s equally important to take in carbs before and after—they’re the fuel your body craves!Pre-workout
You may want to consider a pre-workout supplement to help keep you focused and motivated. Here are some of the things you might see listed in the ingredients:- Taurine is an amino acid found in the brain, organ tissue and muscles. A neurotransmitter, it regulates the transport of nutrients throughout the body.
- Creatine is synthesized from amino acids and may help to improve muscle performance as well as lessen cramping.
- Citrulline is an amino acid that naturally occurs in your body. It may help increase blood flow to your body’s tissues.
- Beta-alanine is an amino acid produced in your liver which may help delay muscle fatigue.
- L-arginine helps create nitric oxide which relaxes your blood vessels, allowing for better blood flow and oxygen exchange.
- Betaine is a fat processing amino acid that helps to maintain liver function.
- Caffeine can help raise your metabolic rate, improve endurance and reduce fatigue because it stimulates your central nervous system.
- Guarana is a plant-based stimulant with two times the caffeine of coffee.
Recovery & Post-workout
Developing a post-exercise routine is important for recovery as well as maximizing the effects of your workout. Remember the three Rs:- Refuel: Now is the time for carbohydrates—your body needs them to replenish glycogen!
- Rebuild: After you’ve exercised, your muscles are most primed for the protein they need to rebuild themselves.
- Rehydrate: Remember to stay hydrated. Water enhanced with electrolytes (sodium, magnesium, calcium, potassium) helps restore balance in your body. Or try coconut water, it’s filled with naturally occurring electrolytes.
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Peppers: Hot, Hotter, Hottest
So Hot Right Now!
Loaded with nutrients like vitamins A, C and B9 (folic acid), peppers are also low-calorie and a good source of fiber. You can’t talk about peppers without talking about capsaicin, the chemical compound that provides the heat we experience when eating peppers. It can make you sweat, your eyes water and nose run. Capsaicin can also release a rush of endorphins—which is why some people love them! The hotness of a pepper is measured by the Scoville heat scale ranging from zero to 16 million SHU (Scoville heat units). For reference, bell peppers rank zero SHU and jalapeños weigh in at 2,500–8,000 SHU.Types of Hot Peppers You’ll Find at Sprouts
Long Hots (100–1,000 SHU)- Sweet with a slight sizzle
- Roast ‘em or pan fry with olive oil
- Not as hot as a jalapeño
- Mild fruity sweetness with a touch of heat
- Super versatile, try them in salsa or chiles rellenos
- Usually green, when left on the vine to turn red, they’re called chile Colorado
- Tangy, it looks like a banana pepper, but has more heat
- Great tossed in a salad
- Can be eaten raw
- Perfect for those who like a little kick
- A smoke-dried jalapeño is called a chipotle
- Can be eaten raw and are perfect in pico de gallo
- Fruity flavor with serious fire
- Good for mixing with tropical flavors like mango in salsa
- Range in color from yellows, to oranges and reds
- Fruity and tropical, intensely hot
- Whip up a BBQ sauce
- 100 times hotter than a jalapeño
- Sweet and fruity with fiery heat
- Mix into a hot salsa
- A cross between a ghost pepper and a red habanero
What to Do If You’ve Eaten a Pepper That’s Too Hot
Your natural inclination after eating a pepper-shaped inferno will likely be to reach for water—after all, you feel like your mouth is on fire. This would be a rookie maneuver though. Capsaicin is an oil; and oil and water don’t mix. Drinking water will just spread the fire. Instead, try one of these remedies.- Water & vinegar mixed together, can be swished and spit out. This combination helps to break down the fats of the capsaicin, cooling your mouth.
- Beer with a healthy squeeze of lime can have similar results as the water and vinegar combination (but you can drink this elixir!), with the added bonus that the carbonation has a cooling and soothing effect as well.
- Dairy, because of the protein casein, can help to neutralize the heat as well. If you’ve made your dish too spicy, tone it down with a dollop of sour cream or plain Greek yogurt—it’ll make a world of difference.
TIP:
When you’re prepping and cooking peppers, always wear a pair of latex or nitrile gloves to keep the oils from getting on your hands. If you don’t have gloves? Don plastic bags while you chop and prep the hot peppers.
Plant-based Nutrition: Where to Start
Are you thinking of going plant-based but not sure where to start?
Keep reading for the low-down on all things plant-based and quick tips to help you get started.
Keep reading for the low-down on all things plant-based and quick tips to help you get started.
The Benefits of Plant-based Nutrition
Plant-based nutrition is the movement encouraging folks to incorporate more fresh produce, whole grains, legumes and nuts into their diet. From meatless Mondays to vegan breakfasts, people are beginning to recognize the benefits of plant-based nutrition.Good for You
A diet that incorporates more plant-based foods is shown to be higher in dietary fiber and lower in saturated fats and calories when compared to diets higher in meat and dairy intake. Eating more plant-based foods may also help maintain healthy heart function, blood sugar levels and cholesterol.Good for the Planet
The production of plant-based products has proven to be an environmentally sustainable enterprise. By reducing the production of animal-based products and increasing the consumption of plant-based products, communities can lower greenhouse gas emissions, and reduce waste and energy usage.Here’s How to Get Powered By Plants:
Plant-based proteins
Incorporate Plant-Based Proteins:- legumes
- nuts
- seeds
- whole grains
- plant-based protein powders
Dairy Alternatives
No-Moo Milk! Discover New Dairy Alternatives:- soy milk
- rice milk
- flax milk
- hemp milk
- oat milk
- almond milk
- cashew milk
- coconut milk
- macadamia milk
Meatless Meats
There’s No Miss-Steaks, You Heard That Right!- bean burgers
- soy burgers
- plant-based taco meat
- plant-based sausage
Plant-Based Essentials
Simple and Easy-To-Make Plant-Based Meals
Asian Crispy Chick’n Salad
Get RecipeVegan Protein Mocha Smoothie
Get RecipePesto and Sun-dried Tomato Pinwheels
Get RecipeFor Your Sweet Tooth
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What is Regenerative Agriculture?
Caring for the health of our soil has become an increasingly important endeavor as we better understand the role nutrient-rich soil plays in the quality of our food and ecosystem. Regenerative agriculture is a system of farming that works to progressively improve the soil, water and the environment. These farming methods can help take CO2, a powerful greenhouse gas, out of the atmosphere and put it back where it can do the most good—under our feet—and that’s where this story begins, with soil.
Another big plus to cover crops is they help to manage soil erosion.
Carbon Sequestration
Green plants naturally take carbon out of the air as part of photosynthesis and turn it into simple sugars. The sugars are exuded from the plant’s roots into the ground, where it feeds microorganisms that live around the root base. Those microorganisms use the carbon-based sugars to build topsoil—capturing, or sequestering carbon from the atmosphere. When a thin layer of compost is added to this system, it sets up a cycle where the plants are able to capture more and more carbon each year.Cover Crops
Thoughtfully planted between other crops, cover crops can help to remedy soil shortcomings, keep weeds down, retain water and enrich the soil. This means the next crop will require less fertilizer, have a greater tolerance to drought and yield more.Another big plus to cover crops is they help to manage soil erosion.
No Till
Tilling the soil can lead to soil erosion, kill off the microorganisms necessary for healthy soil, encourage weed growth and can pack the soil making it harder for a crop to grow. Not tilling helps to create long-term soil fertility—organic soil that’s not tilled holds nutrients like a sponge, helping to create nutrient-rich food.Feed and Seed Program
Today, food waste accounts for 24% of all landfilled material. And, about 7% of all human-caused greenhouse gas emissions come from food waste. But together, we can be part of the solution to start to heal the planet. In partnership with Ancient Nutrition, we collect 10,000 lbs. of food scraps per week and deposit them on Regenerative Organic CertifiedTM farms to feed animals and regenerate topsoil.Coming soon …
Be prepared to start seeing more of this logo in the future. This certification will be used in tandem with the USDA Organic seal. The pilot program companies already produce USDA Certified Organic goods. Working towards Regenerative Organic Certification, they will be utilizing the additional regenerative agriculture practices of soil health and land management, as well as animal welfare, and farmer and worker fairness practices.Spring Break Travel Snack Tips
by Mary Ellen Phipps, MPH, RDN, LD founder of milkandhoneynutrition.com
It’s hard to believe, but winter is quickly coming to an end and before we know it spring will be here bringing warmer temps, yummy produce and the start of a big travel season.
Why Be Prepared
Whether you’re just making a day trip with the kids to your local zoo, setting out across the country for a fun-filled road trip, or hopping on a two-hour flight to your closest beach, there are a few reasons to make sure you come prepared with snacks from home. Cost: Buying snack foods in airports, or convenience stores is far more expensive than purchasing them at your local grocery store or making them at home. Gut health: The stress of travel alone can often throw gut bacteria out of whack. New-to-you snack foods purchased while traveling may create some GI distress as well. It’s a good idea to pack some tried-and-true favorites. Immune health: Our immune systems can be another victim of travel stress. If we’re not fueling our bodies properly, our immune system could take an even bigger hit – making us more prone to getting sick.A Few Things to Keep in Mind
Day Trip
Taking a day trip allows you the flexibility to pack both shelf-stable and refrigerated snacks in a cooler. If you plan to be gone all day, remember to pack substantial foods as well. Freezing some beverages and ice packs will keep things nice and cool. Any food that is supposed to be refrigerated should be kept on ice as long as possible. Once it is taken out of the cooler (or the cooler is no longer below 40°F), it should be consumed within two to four hours. If you’re ever in doubt, just throw it out. Day-Trip Snacks- Popcorn
- Dark chocolate rice cakes
- Bananas
- Oranges
- Energy bites
- Berries
- Yogurt
- Flavored water
- Sandwiches
- Chicken salad
- Snacking cheese
Longer Road Trip
For longer road trips, you’ll want to keep the same food safety precautions in mind as you would on day trips. Keep in mind that cooler snacks will only last one day or less depending on the length of your trip. If your road trip will be longer than one day, try to scout out your favorite grocery stores along the route—stocking up on refrigerated goods as you make your way to your destination. Some of my preferred shelf-stable, travel-friendly snacks include:- 100% uncured beef sticks
- Oat bites
- Apple sauce
- Nut butter
- Whole-grain bread
- Breakfast cereal
- Snack-size bars
- Nut butter pouches
- Other shelf-stable produce options like apples and grapes
Plane Trip
Plane trips are a bit different when it comes to picking out your snacks. You’ll need to consider what will fit in your carry-on bag as well as what security will allow you to bring. If you bring a cooler, make sure all the ice packs are frozen solid. Anything that is not frozen, including foods, beverages, and ice packs is subject to the TSA’s 3-1-1 rule. Plane trips are the perfect opportunity to shop delicious bulk snacks in the Bulk Department, where you can choose the amount that best fits in your luggage. Easy-to-pack items include:- Walnuts
- Chocolate-covered almonds
- Pistachios
- Dried mangos
- Pumpkin seeds
- Plantain chips
- Granola
About Mary Ellen
Mary Ellen Phipps, MPH, RDN, LD, is the Registered Dietitian, mom, food blogger and recipe developer behind milkandhoneynutrition.com. She’s also a type 1 diabetic and firmly believes food should bring us joy, not stress. Mary Ellen makes healthy eating easy, realistic and most importantly … fun! Visit her website and you’ll find yummy low-sugar, diabetes-friendly recipes the whole family will love … as well as helpful tips and a little mom humor.
How to Prepare, Cook & Eat an Artichoke
Native to the Mediterranean region, the artichoke is the not-yet-bloomed flower of a thistle plant that is part of the sunflower family. Despite their slightly prickly exterior, artichokes are quite easy to prepare, cook and eat. Plus, they’re packed with antioxidants, vitamin C and dietary fiber.
Easy Artichoke Prep
- Because they have sharp barbs, the first thing you’ll want to do in preparation is to cut the top cluster of barbs off with a sharp knife. This will remove about a quarter of the artichoke. Then, utilizing kitchen shears, cut the barbs off the tops of the remaining leaves.
- Now that the artichoke is easier to handle, remove the small leaves at the base, closest to the stem and cut the stem, leaving about a ½”.
- The final step is to rinse the artichoke under cool running water to remove any debris that might be trapped in between petals.
Cooking an Artichoke: It’s Easy!
- Add just enough water to a pot so that the water is just below the steamer basket. Cover and bring the water to a boil.
- Add the prepared artichoke, replace the lid and lower the heat to simmer the water. It will take 20-40 minutes to cook. After 20 minutes, you’ll want to check the artichoke(s) every 5 minutes. The color will change from fresh green to a more muted green and you’ll know it’s ready when you can easily remove a petal. TIP: Use tongs for this part—those petals will be really hot!
- Set aside and allow to cool a bit before eating it.
Now What? How to Eat an Artichoke
- Serve the artichoke right-side up on a plate.
- Remove a petal from the artichoke and eat only the bottom, whitish fleshy part of the petal that was closest to the base of the artichoke.
- You can certainly eat artichokes plain, or with a little salt & pepper. Try dipping them in melted butter or ghee, a tangy vinaigrette or a savory aioli.
Easy Aioli Recipe
INGREDIENTS:
- 2 Garlic cloves, pressed
- ¼ tsp. Kosher salt
- ½ cup Sprouts Organic Mayonnaise
- 2 Tbsp. Sprouts Organic Extra Virgin Olive Oil
- 1 Tbsp. Fresh lemon juice
- Freshly ground black pepper, to taste
DIRECTIONS:
- Mash garlic and salt in a small bowl until a paste forms.
- Whisk in mayonnaise, oil and lemon juice.
- Season with salt and pepper—enjoy!
Did you know?
One artichoke plant can produce up to 20 artichokes per year.
Mindful Consumption: Recycling Facts
Recycling seems pretty simple. But did you know things like cleanliness and contamination play into the whole system? To help you become a model recycler, we’ll be answering questions like, how clean is clean? And, can those plastic windows in envelopes be included with the paper?