Choosing Non-GMO
Heal the Earth with Dr. Bronner’s
Because they love our planet, being environmental advocates has long been important to Dr. Bronner’s. Since 2003, they’ve boldly insisted that all the raw materials for their products be sourced from organic farms. Now, 15 years later, Dr. Bronner’s is blazing new organic trails— alongside the Rodale Institute, Fair World Project, Patagonia and Compassion in World Farming—helping to create Regenerative Organic Certified standards.
Regenerative farming is about feeding the soil that feeds our plants by practicing various farming techniques, including diverse crop rotations, fertility-building cover crops, minimal soil disturbance and rotational farm-animal grazing. Building upon existing organic standards, regenerative farming takes organic farming to the next level by requiring soil health and land management, animal welfare and worker fairness. Read more about this exciting new organic frontier at the Regenerative Organic Certified website.
Regenerative farming is about feeding the soil that feeds our plants by practicing various farming techniques, including diverse crop rotations, fertility-building cover crops, minimal soil disturbance and rotational farm-animal grazing. Building upon existing organic standards, regenerative farming takes organic farming to the next level by requiring soil health and land management, animal welfare and worker fairness. Read more about this exciting new organic frontier at the Regenerative Organic Certified website.
DIY Citrus Bird Feeder
Whether you’re making fresh squeezed orange juice for brunch or snacking on flavorful citrus, save those peels to create colorful and easy bird seed feeders! Upcycling citrus peels is friendly to the environment and adds a fun pop of color to your yard—plus, it’s fun to bird watch straight from your backyard. Here’s what you’ll need to get started:
Citrus Bird Seed Feeder:
- Citrus, like a large navel orange, halved with flesh scooped out
- String, like twine
- Toothpicks
- DIY bird seed (see step 6 for recipe)
Instructions:
- Cut two pieces of string, each about 12-inches long.
- Tie a knot at the end of each piece of
- Using a toothpick, weave one piece of string through the citrus (from the inside out) until you reach the knot, trimming any excess string.
- Take the loose end of the string you just threaded through the citrus and, directly across from the first hole, weave string through from the outside, knotting it on the inside.
- Repeat steps with second string.
- In a small bowl, mix together dried fruit, nuts and seeds.
- Hang citrus in a tree and fill with bird seed.
Video Description: Simple Shortcuts–DIY Citrus Bird Feeder
Matcha Ombre Pudding
What better way to celebrate the arrival of Spring than with this Green Matcha Ombre Chia Pudding?! No need for artificial food coloring or dyes. Superfood matcha not only offers antioxidants, but also makes for a fun festive, and green, breakfast option!
By Milk & Honey Nutrition
Green Matcha Ombre Pudding:
By Milk & Honey Nutrition
Ingredients:
-
-
- 1 cup Chia seeds
- 3 cups unsweetened almond milk
- 1 1/2 tsp. Cinnamon
- 1 1/2 tsp. Vanilla extract
- 1/4 cup Maple syrup
- 2 Tbsp., plus 2 1/2 tsp. Matcha Love Culinary Matcha
-
Instructions:
- Using three 12oz. mason jars, add the following to each jar: 1/3 cup chia seeds, 1 cup unsweetened almond milk, 1/2 tsp. cinnamon, 1/2 tsp. vanilla extract, and 1 Tbsp. maple syrup (add 2 Tbsp. to the last jar).
- Add 1/2 tsp. matcha powder to the first mason jar, 2 tsp. to the second, and 2 Tbsp. to the third. Secure the lids, and shake each well until fully combined.
- Refrigerate the jars for at least 4 hours or overnight.
- Using two clear glasses, layer the chia pudding from darkest to lightest as shown. Top with a layer of plain yogurt. Enjoy as is, or pair with your favorite frozen fruit, or nuts!
Frozen Food Picks
The cool ice box has come a long way and so have the foods that we place in there! From staples like fruits and veggies to delicious dessert novelties, dinners and snacks, stock up on frozen foods at Sprouts for an unbeatable selection on freezer favs!
Blueberries to Brussels Sprouts and Beyond
Great news! Frozen vegetables and fruits have just as much nutritional value as their fresh friends in our produce department. Having these staples on-hand means you can throw together tasty, nutritious meals for the whole family in a snap. Combine frozen carrots and broccoli with steamed rice and soy sauce for a quick rice bowl, or add a handful of frozen peaches and mangos to a blender with Greek yogurt, kale and ice for a smoothie that’s as fast as it is healthy.Sweet Faves
Whether you’re vegan, dairy-free, shopping organic or just looking to satisfy your sweet tooth, you’ll find a wide selection of decadent desserts in Sprouts’ Frozen Food Department. From classic favorites like Tillamook Old Fashioned Vanilla Ice Cream to creative non-dairy concoctions from brands like NadaMoo! and Jolly Llama, you’re sure to find a frozen treat that’s just right for you.Take the Night Off
If you’re looking to satisfy your inner vegetarian with a simple veggie burger or reaching for a comfort classic like shepherd’s pie, dinner really is only minutes away – from freezer to microwave or oven. Looking to take those taste buds on an adventure? Leave your passport and head over for exotic dishes inspired by places like India, Italy or Mexico. Go ahead—take the night off from cooking—only your freezer will know.Thaw-some Treats
Loaded with lots of healthier snacking options, our Frozen Food Department is a great place to find snacks and appetizers for your next get together. From frozen favorites like pizza bites and burritos, to unique offerings like pupusas and Sprouts Brand Quinoa & Kale Bites, there’s no shortage of tasty ways to stock your freezer!Heart Healthy Recipes with Walnuts
Crunchy, hearty and oh-so-versatile, walnuts make it an easy choice when it comes to heart-healthy options. We’ve teamed up with Marisa Moore, RDN, and California Walnuts to share a few heart-healthy recipes featuring this wholesome nut.
Recipe By: California Walnuts
Seasoned cauliflower acts as a convincing meat substitute in these tacos, appealing to both vegetarians and meat-lovers alike.
By Marisa Moore, RDN
Packed with good-for-you fats, walnut butter is a creamy canvas to add different flavors. Here’s a simple walnut butter recipe with four ways to flavor up your blend.
Roasted Walnut & Cauliflower Tacos
Recipe By: California Walnuts
Seasoned cauliflower acts as a convincing meat substitute in these tacos, appealing to both vegetarians and meat-lovers alike.
Ingredients:
For the Filling:
- 1 sm. head Cauliflower, chopped
- 1 cup California walnut pieces, chopped
- 2 Tbsp. Olive oil, divided
- 3/4 cup Onion, minced
- 2 tsp. Garlic, minced
- 1 med. Jalapeño, seeded and minced
- 1/2 cup Water
- 1/4 cup Tomato paste
- 2 tsp. Chili powder
- 1 tsp. Cumin, ground
- 1 tsp. Oregano, dried
- 1/2 tsp. Salt, or to taste
- 12 sm. Corn tortillas, warmed
- 1 1/2 cups Green cabbage, shredded
- 3/4 cup Cotija cheese, crumbled
- 1/2 cup California walnuts, chopped, toasted
- Fresh cilantro leaves
- Lime wedges
Instructions:
- Preheat oven to 475°F. Coat cauliflower with 1 tablespoon olive oil; place on a baking sheet and roast for 25–30 minutes or until lightly browned.
- Reduce oven temperature to 350°F and toast walnuts for 5 minutes or until lightly browned. Add to pan with cauliflower.
- Heat remaining olive oil in a large skillet over medium-high heat. Add onion and sauté for 5 minutes or until lightly browned. Add garlic and jalapeño cook for 2 minutes more. Stir in water, tomato paste, chili powder, cumin, oregano and salt; cook until mixture is thick and excess water has cooked off. Stir in cauliflower mixture.
- Spoon mixture into warmed tortillas and top with cabbage, cheese, walnuts and cilantro. Serve with lime wedges.
- Optional: Cauliflower mixture may be ground in a food processor so that it resembles the texture of ground meat.
Walnut Butter – 4 Ways
By Marisa Moore, RDN
Packed with good-for-you fats, walnut butter is a creamy canvas to add different flavors. Here’s a simple walnut butter recipe with four ways to flavor up your blend.
Ingredients:
- 2 cups toasted California walnuts
- Salt to taste, optional
Instructions:
- Add the toasted walnuts to a blender or food processor. Let the blender run on high until the walnut butter is smooth and creamy. This can take up to 5 minutes. Add the walnut butter to a jar and seal with a lid. Store it in the refrigerator.Once the walnut butter is blended and before adding to jars, add 1 of these:
Dates:
- Grind 4 pitted Medjool dates (bulk bins) in a small food processor or blender until a smooth paste forms. Add the paste to the blended walnut butter. Blend until the dates are incorporated and smooth.
Honey:
- Add 2–3 tablespoons of Sprouts Organic Raw Honey.
Maple Syrup:
- Add 2–3 tablespoons of Sprouts Organic Maple Syrup.
Cinnamon:
- Add 1 teaspoon Sprouts Organic Ground Cinnamon and 1 tablespoon Sprouts Organic Raw Honey.
Stocking a Paleo Pantry
Having a stocked Paleo pantry is critical when taking on a primal diet. Being prepared with Paleo ingredients means you’re more likely to stay on track with a commitment to your new diet and you’ll be ready to whip up a batch of homemade coconut-date bars or Paleo chocolate chip cookies at any moment! And really, the Paleo pantry looks an awful lot like the pantry you grew up with: flours, sugars, nuts, oils, and other dry goods like unsweetened, shredded coconut or cocoa powder. The only difference is that a paleo pantry avoids refined sugars and flours, legumes, dairy and vegetable oils. It may seem a bit overwhelming if you’re new to the diet, but we’re here to help with our guide to stocking a Paleo pantry at Sprouts Farmers Market.
Fats
One of the biggest benefits of a Paleo diet is the focus on healthy fats, so making sure you’re loaded with plenty of great options is key in stocking a Paleo pantry.- Coconut oil. Unrefined coconut oil will have a light coconutty taste; refined coconut oil is tasteless. Both are solid at room temperature and are fantastic for cooking and baking.
- Liquid coconut oil. This tasteless oil is fantastic for salad dressings and homemade mayonnaise.
- Avocado oil. With a smoke point of 520ºF, avocado oil is another mild oil great for salad dressings, homemade mayo and high-temperature cooking.
- Ghee. Ghee is essentially clarified butter, free of lactose and fantastic for adding a bit of a buttery taste to paleo dishes. It’s especially wonderful in Indian cooking and in traditional butter-based sauces like hollandaise.
- Olive oil. A pantry staple, olive oil is totally Paleo and so versatile. Best for no-cook dishes or low-temperature cooking.
- Palm shortening. Best in moderation, palm shortening can be a great replacement for butter in Paleo baked goods.
Sweeteners
Although refined sugars, even brown sugar and brown rice syrup, are out, there’s a delicious variety of Paleo sweeteners you’ll want to keep on hand.- Coconut sugar. Best for replacing white or brown sugar, coconut sugar is very versatile, has a rich taste, and comes powdered.
- Maple syrup. Not just for drizzling on Paleo pancakes, maple syrup is a fantastic sweetener and popular in many Paleo recipes.
- Raw honey. One of the favorite paleo sweeteners, raw honey has a relatively low glycemic load and is loved for its medicinal properties. It comes in liquid and solid form, making it great for baking and other treats.
- Dates. Popular in no-bake recipes and crusts, dates are great to keep on hand for Paleo sweets and baking, as well as homemade snack bars.
Flours
Intimidated by removing white flour from your staples? No need to be! Thanks to the variety of Paleo flours at Sprouts Farmers Markets and the wealth of recipes available at Sprouts.com, you’ll be a Paleo baking pro in a snap. In almost every recipe, you’ll want to blend multiple Paleo flours to best mimic white flour, so make sure you stock up on a few products.- Almond flour. Very often the bulk of Paleo baking recipes, you’ll want to keep plenty of almond flour on hand at all times.
- Arrowroot. The most popular Paleo thickener, you can liken arrowroot to cornstarch. It’s used frequently in recipes to add a softness to an almond flour blend.
- Tapioca starch. Another thickener, tapioca starch often becomes gummy when heated with liquid, making it helpful in savory cheese-like recipes and other baking recipes. Tapioca starch also adds a softness to almond flour recipes.
- Bob’s Red Mill Paleo Baking Flour. Bob’s Red Mill makes it easy as pie to make, well, Paleo pie! Their Paleo baking flour is a 1:1 flour replacement and is totally Paleo.
Condiments
Having a tasty variety of Paleo condiments on hand can make dinner a breeze: keep the main course simple and let the condiments pique your taste buds! These condiments also serve as a versatile base for other sauces and dips.- Coconut oil or avocado oil mayonnaise. While making your own mayo is easy, having a jar of coconut oil or avocado oil mayonnaise on hand can be a lifesaver. You can make Caesar dressing, chipotle aioli, ranch dressing, and so many more with this mayo.
- Dijon mustard. Perfect for adding a bit of kick, brightness, and richness to recipes, Annie’s Dijon Mustard is alcohol—and sugar-free, making it a great Paleo pantry addition.
- Coconut aminos. Naturally sweet and salty, coconut aminos are a must for adding a healthy sweetness to savory recipes, like Asian lettuce wraps, BBQ sauce, and sesame chicken.
- Hot sauce. Who doesn’t love a spicy kick? Sprouts Farmers Market has a variety of sugar-free Paleo hot sauces—you’ll definitely want to keep a bottle in the pantry!
- Salsa. A quick way to add flavor and veggies to any meal, a jar of sugar-free salsa should always be in your pantry. Sprouts Fire Roasted Salsa is our favorite!
- Marinara. Another easy way to get dinner on the table fast, try Sprouts Italian Herb Pasta Sauce for a sugar-free marinara that’s full of flavor.
Cheryl Malik is the blogger behind 40aprons.com
Coconut Oil
Coconut oil has many health benefits. Internally it helps support new skin formation and immune function. Lauric acid is the primary saturated fatty acid found in coconut oil. It does not contain omega-3 essential fatty acids. Instead, it’s a rich source of medium chain triglycerides (MCTs) that increase the efficiency of your liver to burn fat for energy—making it great for losing weight or maintaining a healthy body weight. Externally, you can use the oil on your skin as it absorbs easily, helping to restore moisture and reduce the appearance of fine lines and wrinkles. Coconut oil protects the skin and underlying tissues from the damaging effects of sunburns. It has a natural SPF 4 protection and allows the UVB rays necessary for immune-boosting vitamin D synthesis.
5 Creative Ways to Use Coconut Oil
Choosing products from your pantry that perform double—or triple—duty is an easy way to live a more eco-conscious, waste-less life. At the top of your multitasking list should be coconut oil—which is just as effective for cooking (try it with your next stir-fry or pour it over your popcorn) as it is for moisturizing dry skin, hair and nails.- It doubles as an all-over body hydrator that’s inexpensive, versatile, antimicrobial, antifungal and antibacterial.
- Plus, it has a decent amount of antioxidants and smells like macaroons. What’s not to love? With coconut oil, you can get a close shave without having to worry about moisturizing after.
- You can put a little on a cotton ball and sweep it over your eyes gently to take off your makeup.
- Or, you can stick with the Band-Aid approach and apply coconut oil to cuts and scrapes to speed up the healing process.
- Coconut oil is already used in many over-the-counter hair products, so why not cut to the chase and avoid all the unnecessary chemicals? Try applying it as a deep-conditioning hair treatment for damaged ends. Though you’ll never be able to repair damaged hair fully, studies say coconut oil provides the natural nutrition and essential proteins required for nourishing your stressed tresses.
How to Stock Your Vegan Fridge
If you are new to becoming vegan, there are a some staples that you will want to have on hand so that you can throw together a quick, delicious meal in a snap. These are some of the best items to have stocked up in your fridge to make it super easy to incorporate more vegan foods into your diet.
Fruit and Veggies
Fruit is a perfect snack or breakfast, and the best part is that you don’t have to do any prep work for many fruits! Apples, oranges, and pears are some of my favorites. Having some sliced up veggies and baby carrots in your fridge is also a lifesaver when you need a quick, healthy snack. You can easily throw a salad together or sauté your cut up veggies into a delicious stir-fry in 10 minutes or less.Non-Dairy Milk
Having non-dairy milk in your fridge makes it super easy to whip up a smoothie, oatmeal, or a bowl of whole-grain cereal for a quick and delicious breakfast.Tofu
Tofu can turn into so many different things and adds the perfect protein boost to any meal. Blend it up and sweeten it into a vegan yogurt or crumble it into a tofu scramble for scrumptious, savory breakfast. It’s also perfect to toss into a veggie stir-fry for lunch or dinner. The possibilities are endless!Vegan Cheese
You can find all sorts of vegan cheeses, from Gouda to cream cheese to shredded mozzarella at the grocery store. Having vegan cheese around makes it easy to make a vegan pizza, snack on some vegan cheese and crackers, or enjoy the classic bagel and cream cheese for breakfast.Pre-Made Meals
There are tons of vegan pre-made meal options! Vegan enchiladas, vegan pizzas, veggie burgers, vegan chicken nuggets, vegan burritos, and more. Perfect for those days that you need a quick and hearty meal but don’t feel like cooking.Condiments & Dressings
Vegan ranch dressing, vegan mayo, soy sauce, ketchup, and mustard are great to have around for salads, sandwiches, wraps, and more!Hummus
Crackers or veggies dipped in hummus can be a delicious, healthy, and easy snack! Hummus is also great to add to a sandwich or wrap for lunch.Salsa
Who doesn’t love chips and salsa? You can also turn salsa into guacamole in a snap by mashing up a few avocados and mixing it all together. A dollop of salsa over a salad is also a great way to use it and add a kick to your salad.Annie Markowitz is the blogger behind VegAnnie.com
3 Ways with Guacamole
Chunky, creamy, spicy or sweet—there are plenty of ways to enjoy guacamole! The subtle flavor and smooth texture in avocado makes the perfect canvas for any flavor combination. While you can’t go wrong with a classic, add-ins such as mango or salsa take this dip to a whole new level. Think outside the guac with these delectable dips:
The perfect chip dip, this chunky guacamole is also incredible scooped over grilled chicken, fish or steak!
There are endless variations to this guacamole! Try using pineapple, peaches, or even strawberries instead of mango in this sweet twist on a classic.
This easy appetizer is perfect for your next party, football game or family dinner. Try different varieties of salsa for a fresh spin on this simple recipe!
Video Description: Tune in to learn how to three guacamole recipes by One Lovely Life. Recipes included below.
Chunky Guacamole
The perfect chip dip, this chunky guacamole is also incredible scooped over grilled chicken, fish or steak!
Ingredients:
- 2 Avocados, halved, peeled and pits removed
- 1/2 Lemon, juiced (about 1 1/2 tablespoons)
- 1 Lime, juiced (about 1 tablespoon)
- 3–4 Tbsp. Fresh cilantro, minced
- 1–2 Tbsp. Red onion, minced
- 4–5 Tbsp. Roma tomato, diced
- Salt and pepper to taste
- Optional: a few teaspoons minced jalapeño
Instructions:
- Place 1 avocado on a plate or cutting board and mash it with a fork until fairly smooth. Dice the second avocado and set it aside for a moment.
- Squeeze lemon and lime juice over mashed avocado and stir to combine.
- Sprinkle cilantro, red onion, Roma tomato, salt and pepper over mixture and stir to combine.
- Gently fold in the diced avocado.
- Taste and add additional salt, pepper or salsa, to taste.
- If desired, mix in a little jalapeño for some kick.
- To store, transfer to a bowl and cover with plastic wrap, pressing plastic wrap down onto the surface of the guacamole. Guacamole will keep 2–3 days in the refrigerator.
Mango Guacamole
There are endless variations to this guacamole! Try using pineapple, peaches, or even strawberries instead of mango in this sweet twist on a classic.
Ingredients:
- 2 Avocados, halved, peeled and pits removed
- 1/2 Lemon, juiced (about 1 1/2 tablespoons)
- 1 Lime, juiced (about 1 tablespoon)
- 3–4 Tbsp. Fresh cilantro, minced
- 1–2 Tbsp. Chives, minced (can sub minced red onion)
- 1/4 cup Mango, diced
- Salt and pepper, to taste
- Optional: a few teaspoons minced jalapeño
Instructions:
- Place 1 avocado on a plate or cutting board and mash it with a fork until fairly smooth. Dice the second avocado and set it aside for a moment.
- Squeeze lemon and lime juice over mashed avocado and stir to combine.
- Sprinkle cilantro, chives, salt and pepper over mixture and stir to combine.
- Fold in diced mango and diced avocado.
- Taste and add additional salt, pepper or salsa, to taste.
- If desired, mix in a little jalapeño for some kick.
- To store, transfer to a bowl and cover with plastic wrap, pressing plastic wrap down onto the surface of the guacamole. Guacamole will keep 2–3 days in the refrigerator.
Simple Shortcut Guacamole
This easy appetizer is perfect for your next party, football game or family dinner. Try different varieties of salsa for a fresh spin on this simple recipe!
Ingredients:
- 2 Avocados, halved, peeled and pits removed
- 1/2 Lemon, juiced (about 1 1/2 tablespoons)
- 1 Lime, juiced (about 1 tablespoon)
- 3–4 Tbsp. Fresh cilantro, minced
- 1–2 Tbsp. Chives, minced (can sub minced red onion)
- Salt and pepper, to taste
- 2–3 Tbsp. Sprouts Salsa
Instructions:
- Place avocados on a plate or cutting board and mash them with a fork until fairly smooth.
- Squeeze lemon and lime juice over mashed avocado and stir to combine.
- Sprinkle cilantro, chives, salt and pepper over mixture and stir to combine.
- Add 2 tablespoons salsa and stir to combine.
- Taste and add additional salt, pepper or salsa, to taste.
- To store, transfer to a bowl and cover with plastic wrap, pressing plastic wrap down onto the surface of the guacamole. Guacamole will keep 2–3 days in the refrigerator.