Bellaire

Congratulations to our Health Starts Here Challengers!

gwen.marzano — Wed, 22 Feb 2012 19:14:49 +0000

On Monday we celebrated the completion of our Health Starts Here Challenge at Montrose with guest speaker Rip Esselstyn. We had over 120 people attend this event! We are looking forward to hosting another challenge this spring so stay tuned. A special thanks to all those who participated in the challenge and of course Congratulations! Continue to make daily choices that benefit your health and wellness which will impact you for years to come.

Upcoming Events for the Health Starts Here Challenge…it’s not too late to join!

gwen.marzano — Fri, 10 Feb 2012 15:22:16 +0000

We are in the middle of our Health Starts Here Challenge where participants are making personal goals for health and wellness. We are offering some great events the next two weeks you don’t want to miss!
2-11-12 Free Work Out at Bellaire with West U Fitness! 7-7:45am in the Bellaire parking lot. Wear work out attire. Immediately following, smoothie demo and free prizes and store tour from 8:30-9:30am
2-13-12 Free Fitness lecture with Houston Celeb Cari Shoemate at MONTROSE store from 6:30-7:15pm. Immediately following is a demo with Gwen and free prizes.
2-15-12 Free Tasting Fair at Woodway from 4-6pm. Come sample some wonderful and healthy foods in each department!
2-16-12 Cooking Class at Kirby. 15.00 Moroccan Night! 6:30-7:30pm.
2-18-12 Free Work Out at Bellaire with West U Fitness! 7-7:45am in the Bellaire parking lot. Wear work out attire. Immediately following, smoothie demo and free prizes!
2-20-12 GRADUATION DAY! Montrose 6:30-8pm. Guest speaker Rip Esselstyn, free food and prizes!
To sign up for the challenge, email Gwen at gwen.marzano at wholefoods.com

Gearing up for our Health Starts Here Challenge!

gwen.marzano — Fri, 20 Jan 2012 19:52:59 +0000

Are you ready to get healthy in 2012? Now is the best time to say “yes” because we have a Health Starts Here Challenge starting on 1-23. This is about making personal goals for your health and wellness. We are offering classes, meet up groups, tasting days, work outs and more. Check out our calendar of events on our homepage. During this challenge you are encouraged to either give up something (like processed foods) and/or add something healthy like a fresh salad every day. Join us for this exciting time of making steps that will benefit your health and wellness!

Have a Healthy Holiday

gwen.marzano — Mon, 05 Dec 2011 17:56:24 +0000

Here’s a few tips on how to stay healthy for the holidays…while still enjoying yourself!

Start with eating vegetables first
Meat should be less then 30% of entire meal
Eat sweet potatoes (without butter and sugar) instead of mashed potatoes that are loaded with cream
Don’t wait until dinner to eat, you will overeat if you do that
Take small portions of high fat/high carbohydrate dishes (including desserts) or better yet, avoid them completely
Have a small slice of pie for dessert such as a fruit based pie (like apple) and you don’t have to eat all the crust or add ice cream
Go easy on the alcohol. People tend to eat more when they’re “feelin’ good”
Don’t add extra salt, try pepper and herbs for flavor
Leave out extras such as gravy, sauces, butter, and dressing
Instead of loading up on bread, eat veggies or olives as an appetizer
Instead of ranch dip, try hummus with veggies

Gwen’s recipe of the week…Health Starts Here Figs and Cheese

gwen.marzano — Fri, 09 Sep 2011 18:52:29 +0000

Roasted Figs with

Goat Cheese

Entertaining couldn’t be easier when you serve these beautiful

figs on a rustic wooden board. To delight your loved ones with

roasted figs, try this recipe for your next party or special dinner

at home.

6 Mission figs

4 tablespoons goat cheese

2 tablespoons balsamic vinegar

2 Tablespoons freshly squeezed orange juice

freshly ground pepper

Preheat the oven to 375°F.

Wash and stem the figs. Slice in half and place them cut side

up in a baking dish. Top each fig half with a teaspoon of goat

cheese. Drizzle the balsamic vinegar and juice over the figs.

Tuck the rosemary between the figs and season with black

pepper. Roast in oven for 9 to 10 minutes or until the figs are

slightly softened and beginning to caramelize. Let cool for 5

minutes before serving. Arrange on a platter and drizzle with

the juice left in the baking dish. Enjoy!

SERVES 4 AS AN APPETIZER

See Health Starts Here program materials in store and online

Gwen’s tip of the week…fixed on figs

gwen.marzano — Fri, 09 Sep 2011 18:48:04 +0000

Let’s talk about my second fav food in the world (avocados will always be number 1) . FIGS. Have you ever tried a fresh, ripe, succulent fig? When they are in season and ripe, they are so delicious and have a syrupy goodness located in their center. Choose ones that are soft and deeper in color. Figs are packed with nutrients including potassium, fiber and manganese. Bonus, they are on sale right now and in season! Come get some before I eat them all

Gwen’s recipe of the week…Hatch and Hass

gwen.marzano — Thu, 18 Aug 2011 15:36:21 +0000

2 ripe and large Hass avocados

1/2 cup chopped Roasted Hatch Chili Peppers (skin removed)

2 garlic cloves

1/2 tsp salt

1 Medium Cucumber peeled, seeded and chopped

1 cup fresh cilantro

2 limes (juice only)

Serves: 8

Preparation:

Just toss everything into the food processor using the S blade and pulse until well mixed. Serve with your favorite veggies and/or chips, or plop it on some tacos, salad or soup. Enjoy the hot, fresh, bold flavor.

Gwen’s tip of the week…Hatch out

gwen.marzano — Thu, 18 Aug 2011 15:29:36 +0000

Have you ever tried these babies? I’m talking about Hatch chilies. Well, this is my first summer in Houston and I was never exposed to the glorious celebration of hatch chili season until now. I couldn’t help myself from throwing them into guacamole (my fav food in the world), and it was a new explosion of flavor. PLUS, the are low cal, fat free, high in fiber, and vitamin C! Check out our recipes on line, or try my original guacamole concoction.

Gwen’s recipe of the week…Sweet Corn Soup with Peaches

gwen.marzano — Sat, 06 Aug 2011 18:40:38 +0000

Sweet Corn Soup with Peaches

SERVES 8 This soup captures summer’s best flavors: sweet corn, juicy peaches and fragrant basil.

6 ears sweet corn, husked

4 cups low-sodium vegetable broth

2 cups water

1 tablespoon white miso paste

1 large onion, diced

2 cloves garlic, finely chopped

Pinch cayenne

3 large ripe peaches

1¼ cups almond milk

12 basil leaves, sliced

With a sharp, heavy knife, cut kernels from corn cobs and place cobs and kernels in a soup pot. Add broth, water, miso, onion, garlic and cayenne. Peel, pit and finely chop 2 of the peaches and add to the pot. Bring to a boil over high heat, lower heat and simmer, uncovered, stirring occasionally, until corn and peaches are very tender, about 30 minutes.

Use tongs to remove and discard corn cobs; cool soup to room temperature. Purée half of soup in a blender and return to pot. Stir in almond milk. To serve soup hot, reheat gently over medium heat, stirring frequently; do not allow to boil. To serve cold, refrigerate until chilled.

Halve, pit and dice remaining peach; ladle soup into bowls and garnish with peach and basil.

NUTRITION

Per serving (about 13oz/359g-wt.): 120 calories (10 from fat), 1.5g total fat, 0g saturated fat, 0mg cholesterol, 190mg sodium, 24g total carbohydrate (4g dietary fiber, 10g sugar), 5g protein

Gwen’s tip of the week…feelin’ peachy?

gwen.marzano — Sat, 06 Aug 2011 18:35:12 +0000

Peaches are sooooo good this time of year! They’re juicy, sweet, and on sale! Peaches are packed with vitamin C, A, fiber, potassium, and antioxidants. When you’re looking for a late night treat, go for a peach. You can use peaches in smoothies, sauces, desserts, salads, chutneys, salsas, glazes, and as a topping for yogurts, ice cream and granola. To select a ripe peach, use your nose…if it