It begins! Engine 2 28-Day Summer Shape Up Challenge

by lisa.wilson2, May 24, 2011 | Permalink

James’ Blog: Summertime Brews

by lisa.wilson2, May 13, 2011 | Permalink

Hello all, this is James, your friendly neighborhood beer guide right here at Whole Foods, 101 & Ray in Chandler AZ.  Every week I will bring you some great info on the newest, coolest beers here at our store.

This week we shall chat about Summer beers, namely Solace from Firestone Walker, Somersault from New Belgium & & Summerfest from Sierra Nevada.  As summer falls upon us & the temperature here in Arizona begins to rise we say good bye to winter stouts, porters & barley wines & look to the lighter side of life.  Solace, Somersault & Summerfest are just the antidote needed for our hot summer nights.

The first of our trio, Solace from Firestone Walker brewing is an unfiltered American wheat beer.  About 6% ABV., this brew exudes flavors of banana, clove, tropical fruit & various spices.  Nicely carbonated  w/ a creamy mouth feel that’s balanced by more hop character than usually found in beers of this type.   A truly wonderful brew to pair with spicy grilled sausages or a nice medium rare burger with melted blue cheese! 

Next up, the Somersault from New Belgium Brewing.  A truly unique golden summer beer brewed with a touch of ginger, a bit of oat grain & a subtle fruity hop character.  I like the complexity this beer offers as opposed to the everyday summer beer.  A lot of character, but still quite refreshing at  5.2% ABV.   This beer makes for a beautiful pairing w/ BBQ chicken, pork or grilled fish. Last but not least, my favorite of the bunch for the desert heat, Sierra Nevada Summefest.   The perfect pool side companion at 5% ABV.  Summerfest is a pilsner style lager w/ a nice floral hop character & a grainy pilsner malt flavor.  A delicate tangy finish only adds to the appeal.  A true summer time treat that will pair well with anything coming off your back garden grill. 

That’s it for this week. Hope this sheds some cool light on your summer time refreshment! Thank you so much for stopping by. 

Until next week, cheers!   James

James’ Beer Blog: Le Terroir & the Sour Ale trend – Try this at home!

by lisa.wilson2, April 24, 2011 | Permalink

Hello all, this is James, your friendly neighborhood beer guide right here at Whole Foods, 101 & Ray in Chandler AZ.  Every week I will bring you some great info on the newest, coolest beers here at our store. A thousand pardons for missing last weeks blog.  It was inventory week & I managed to hurt myself in the process of counting kegs.  I’ve heard a few complaints via emails, so sorry lads I won’t let you down again.

This week we’ll dive head first into Le Terroir, a dry hopped sour ale brewed by New Belgium in Fort Collins Colorado.  Let’s chat about the terms dry hopped & sour just to bring things into perspective.  Dry Hopping is a term coined for the act of adding hops during the fermentation process.  Hopping during fermentation creates amazing aromas & can add to a beers overall flavor profile.  Floral & aromatic lower alpha acid Nobile hop varieties are a popular choice for dry hoping.  

Sour ales are created by introducing varieties of yeast and bacteria other than standard brewer’s yeasts into fermentation.  During fermentation or “ageing”, these wild organisms create flavors, phenols & esters not commonly produced by standard brewer’s yeasts.   These flavors range from earthy & citrusy to vinegar & ripe fruit. Quite strange, but very intriguing!

Alright!  On to the Beer in question, Le Terroir dry hopped sour aged ale.  First let me say that we carry this beer both on tap & in bottles so if your curiosity is just overwhelming you, feel free to come down and have a sample.  “Le Terroir” is a French term & means “of the earth”.  A term describing variations in movement, temperature, humidity & other factors that can affect the outcome of any living or growing thing.  The perfect name for a beer that thanks to the wild yeast, probably changes w/ every brew.  At 7.5% ABV., this sour beer pours a hazy golden yellow with a light colored effervescent foam.  Very tart on the palette, there are undertones of bright American citrus hops & slightly soft ripe fruit. The aroma is amazing, brimming w/ tart citrus but changes drastically as the beer begins to warm.  Slight hints of black pepper & earth begin to dominate the nose. What complex little brew this is!

I blended this sour ale w/ Lost Abbey Judgment Day last night and was amazed by the outcome.  Delicious!  Try this at home kids, 1/4 Le Terroir to 3/4 Judgment Day.  Of course, pour the Le Terroir in first.  

Sour aged ales have become quite popular in the Arizona craft beer market this last 18 months or so & I have a feeling we’ve only seen the beginning of this phenomena.  Most certainly an acquired taste, but one well worth trying.  Until next week, cheers!

Savor Spring with Guest Blogger: Local Lily!

by lisa.wilson2, April 11, 2011 | Permalink

Spring begins a whole new celebration of the seasons. Brightly colored produce like radishes, greens, lettuce and asparagus are satisfying a renewed craving for hearty salads full roasted vegetables. Beets are simple and delicious when roasted with a small amount of olive oil, perhaps from Queen Creek Olive Mill, salt and pepper in a foil packet on the grill or in the oven.

The same can be done with a mixture of garlic and cauliflower or green beans with almonds. Serve with a fresh loaf made by Breadsmith in Mesa and a locally crafted pint from San Tan Brewery in Chandler and your meal is set.

March through May is the time in Arizona when barbeques , garden parties and weddings are in full bloom. Choosing fresh, consciously made, locally sourced ingredients is a simple guarantee everything will come together beautifully.

I am one-part creator of Locallily.com, a curated list of inspired locally owned businesses. Living in Arizona affords us generous opportunities to fill our plates with delicious locally sourced foods and our time with inspired experiences.

 Locallily.com has blossomed to include a growing social community of passionate individuals looking to make meaningful connections with their communities and each other through events and daily interaction.

My neighborhood Whole Foods provide me a simple, satisfying way to fill my fridge with quality, consciously selected staples like produce, beer and wine and baked goods that support my community and state economy.

 www.LocalLily.com, Followus on Facebook and Twitter @Locallily and register your email address to receive Local Lily news at your inbox.

http://www.locallily.com

http://www.breadsmith.com/locations/mesa.html

http://www.santanbrewing.com/

Meet Everlasting Marks: 5% Community Support Day recipient

by lisa.wilson2, April 5, 2011 | Permalink

Everlasting Marks

Whole Foods Market in Chandler is committed to supporting our local community. This week marks our store’s 5% Community Support Day, benefiting East Valley non-profit Everlasting Marks.

Here are three BIG reasons to shop Wednesday, April 6 to show your support for the non-profit.

Reason #1 – Future lies with our youth – Everlasting Marks promotes cultural understanding and environmental awareness by organizing service learning projects focusing on young people ages 14 to 21. Through their sustainable youth construction projects, they teach viable green building skills that will have a long-term positive effect.

Reason #2 – Community Partnership at Superstition Farm – Everlasting Marks is currently building a green building that will utilize solar energy, water re-use and recycled materials and a community educational garden at Superstition Farm.  After its completion, the garden and building will be used by East Maricopa Resource Management Education Center as an educational facility.

Reason #3 – Enjoy and Preserve Nature – The organization sponsors events such as the Desert Trails Challenge, a series of hikes open to the public. They are creating opportunities for people to enjoy and hopefully become advocates for their community and environment.

Want to get involved? For information visit their website at http://www.everlastingmarks.org/

James’ Beer Pick: Samuel Adams Imperial White

by lisa.wilson2, March 30, 2011 | Permalink

James and his monthly Beer Blend menu

Hello all, this is James, your friendly neighborhood beer buyer right here at Whole Foods, 101 & Ray in Chandler AZ. Every week I will bring you some great info on the newest, coolest beers here at our store.

This week I bring you Samuel Adams Imperial White from the Boston Brewery in Boston Ma.  Imperial White is a Belgian style wit, albeit a wit with a twist!  Let’s start with flavor, very much on the sweet side w/ hints of clove, honey, vanilla and a hint of anise.  This brew drinks more like a fine mead than a beer.  It has a full flavor/mouth feel from start to finish with a minimal yet balanced fruity hop finish.  This is what I call a BIG BOY beer!  A classically Belgian, yet  typically American strong ale.  ABV is 10.3%, IBUs are a very low 15 and color is a beautiful golden honey brown.  

I chose to write about this particular brew from Samuel Adams because I think it truly stands out from other beers in this category.  I hope you will as well!  Feel free to come down and give it a try!  We currently have it On Tap at our bar as well as package for sale.  Cheers, see you next week!

* Make sure to join James every Friday at 7 p.m. for a beer class. He also will be hosting beer blending nights once a month. *

HopSlam – Get it While You Can!

by lisa.wilson2, March 8, 2011 | Permalink

Hello all, this is James, your friendly neighborhood beer buyer right here at Whole Foods Market, 101 & Ray in Chandler AZ. Every week I will bring you some great info on the newest, coolest beers here at our store.

This week we feature Bell’s Hop Slam Double IPA.  Bell’s Brewing is located in Kalamazoo & Comstock Michigan. Bell’s Hop Slam is a Double or Imperial IPA brewed with six different Pacific Northwest hop varieties.  Abv. is 10% and IBU’s number about 70.  Hop flavors of this brew lean towards bitter grapefruit, floral grassy tones & just a hint of pine.  In addition to serious hop flavor, this delicious IPA is brewed with a generous amount of malt & a small modicum of honey.  “Well balanced” is a good description for this hoppy delight. 

Now the kicker, this is an EXTREMELY difficult beer to procure and comes to Arizona only once a year.   Were able to get just a few cases & it will go fast!  It’s kept in the back and can be had simply by asking any Specialty Dept. team member.   Purchase is limited to ONE six-pack per person per day.  Yes this beer truly is that special, so don’t miss out!   See you next week with my next great catch!

James, Beer Guy.

Editor’s Note: Check out this beer’s rating, too! http://beeradvocate.com/beer/profile/287/17112

Reflecting on a PlantStrong journey

by lisa.wilson2, February 25, 2011 | Permalink

Engine 2 Diet – Reflecting

Well it’s the final week for our customer group. What a journey it has been! I find myself reflecting on my time with Engine 2. I’ve lost weight, lowered my cholesterol and blood pressure, and improved my sense of wellness. Taking charge of my diet has had many impacts on my life. I’ve discovered that our bodies have the power to heal themselves when given the right fuel. Choosing the ‘right’ foods is no longer a chore; I truly enjoy it. Reading labels, sifting for organic and local produce, and creating new recipes that celebrate the natural flavors of the ingredients. I feel the changes in my body as it is recovering from a life of bad eating habits and I wonder how far the impact can spread. When we choose to eat locally, we aren’t just healing ourselves but also aiding the planet. When you purchase a food instead of just choosing those which meet your diet needs, take it to the next level by knowing how far your food traveled to get to you, whether it is a genetically modified food and what pesticides or preservatives were used. The thought process learned from this PlantStrong diet is the best tool we have to change our current food systems. Share your stories with your friends, family and even those you may only meet in passing. What we have done holds meaning and value, so pass it on…..PlantStrong!

If you are reading this blog but haven’t started your challenge, what are you waiting for? As someone who has been following the program for the last year I can tell you, it is worth it! And to those of you who have already begun or find yourself in the final days, don’t be afraid to keep going. The benefits don’t stop after 28 days, it only gets better. Cheers to all of you and congratulations on work well done. Every meal you’ve enjoyed has made a difference; relish your accomplishments and set new goals.

Oh, and you know I can’t leave you without a yummy recipe to try! Follow this link for vegan pesto http://www.wholefoodsmarket.com/recipes/2765 Try it on pizza, pasta, dip, possibilities are endless J

PlantStrong forever!

Jillian

Now Drink This: Double Jack IPA

by lisa.wilson2, February 25, 2011 | Permalink

Hello all, this is James, your friendly neighborhood beer buyer right here at Whole Foods, 101 & Ray in Chandler AZ. Every week I will bring you some great info on our newest, coolest beers here at Whole Foods Chandler.

This week I bring you the DOUBLE JACK IPA from Firestone Walker Brewing in Paso Robles California.  Just a little back ground Information  to start: Union Jack IPA, the base beer from which Double Jack was created has won several awards,  including the 2008 European Gold Beer Star Award, 2009 Great American Beer Festival Gold Medal, Australian International Beer Awards Gold Medal & 2010 Best American IPA from Maxim Magazine.

For Your Notes, Double Jack IPA is an American “Imperial” or “Double” IPA & the ABV is 9.5%.  As hops are important to a brew such as this, and to the Hop Heads who love it, Double Jack delivers the goods.  With at least 4pounds of hops per barrel including Warrior, Cascade, Centennial for bittering & Simcoe & Amarillo for dry hoping this is truly a hop heads paradise.   Fermentation is 100% stainless steel & Malts include but are not limited to Two Row, Munich & Crystal.

My description of the the flavors contained in each bottle is pure hop heaven.  As I recall, Maxim Magazine described Union Jack as having flavors of bright tart citrus with pine-ish resin balanced by a slight touch of twinkies, yes twinkies! (Hey, they said it!) I would tend to agree and go on to say that Double Jack takes these flavors & nuances one step further.  Huge bitter citrus on top of green pine resin with just a touch of sweet malt character and a huge mouth feel from start to finish.

Now the kicker, we only received 6 cases of this wonderful brew, so come & get it now while supplies last!  It won’t last long!   Stop back by every week  to catch up on what’s new here in the beer department.  We will always have something special, I promise!

CHEERS!

Engine 2 Lentil Chili – Comfort Food at its healthiest

by lisa.wilson2, February 16, 2011 | Permalink

Hello everyone! We’re getting ready for our third customer group meeting tonight and there have been so many achievements. Already they are experiencing weight loss and an overall sense of well being. Nice work! Tonight we are having Harmon, our Prepared Foods team leader, show us how to live without all that extra oil. I’m still craving soups and savory comfort foods this week. After all, we’ve only got a few more weeks until the desert heat wave rolls in. This weekend, we are going to try this great recipe for Lentil Chili and have you seen the new Health Starts Here breads in Bakery?? These loaves are made of whole grains with no added sugar. They are amazing! If you’ve been missing bread, it’s time to welcome it back to your table. They are hearth-style loaves and will compliment the chili nicely.

 Let’s make this one together and share our results! What alterations will you try?

Lentil Chili

8 cups low-sodium vegetable broth, 1 medium yellow onion, chopped 1 large red bell pepper, chopped 5 cloves garlic, finely chopped 4 teaspoons no-salt-added chili powder 1 16-ounce package of brown lentils (or try the one from bulk) 2 15-ounce cans no-salt-added diced tomatoes ¼ cup chopped cilantro Bring ¾ cup broth to a simmer in a large pot over medium-high heat. Add onion, bell pepper and garlic and cook about 8 minutes or until onion is translucent and pepper is tender. Stir in chili powder and cook 1 minute, stirring constantly. Add lentils, tomatoes and remaining 7 ¼ cups broth. Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve with sliced, warm pieces of Health Starts Here hearth bread.

Check out this link for a $1 off coupon to try the Health Starts Here breads! http://wholefoodsmarket.com/coupons/

Keep up the great work everyone! I love hearing about your results and challenges, so don’t forget to share. Enjoy! PlantStrong! Jillian

She’s got a Green Thumb: Meet Rita!

by lisa.wilson2, February 11, 2011 | Permalink

A green thumb and a big smile are two attributes that make Rita so special as Whole Foods Market Chandler’s floral specialist.

I had the pleasure of spending some time with Rita during her busy day of setting up her Valentine’s Day displays and she shared a little bit about her background and what her goal is with each arrangement she precisely puts together each day.  She even made me a quick corsage with a leftover flower to pin on my sweater during our conversation. Here’s to happy moments!

On her time with Whole Foods Market: Rita has worked for the company for 15 months. She has previous experience at a floral shop. Rita credits her mom for giving her a “green thumb” and she said she has loved plants her entire life.

On what she enjoys about her job:Rita loves to make customers say “Amazing” or “Wow” with her custom arrangments. She mentioned a compliment from a regular customer who walked by and said “Amazing as always” while pointing at her display.

On Valentine’s Day:Rita is making pre-arranged vases of flowers this holiday. Or, she suggests calling ahead if you have a special request. Our Valentine’s tent, beginning Saturday 2/12, will feature $19.99 Whole Trade roses and $5.99 10-stem tulip bunches among other great deals. Wraps are always free, too!

Store phone number: 480-821-9447. Store Hours: We are open daily 8 a.m. to 10 p.m.

Plantstrong and lovin it!

by lisa.wilson2, February 10, 2011 | Permalink

 Hello! Love is in the air this week, do you have any special plans for the weekend? Holidays and other unique occasions are some of the hardest times to be changing your diet and Valentine’s Day is no exception. What is more romantic than a nice, quiet pasta dinner by candlelight? My partner and I created this yummy dish last week. It is most similar to a baked ziti and can contain any of your favorite vegetables. Measurements are approximate.

 Sauce

1 can tomato paste

1 ½ tsp capers

½ can diced tomatoes, mostly drained

¼ cup chopped Italian parsley

3 cloves garlic

1-2 tablespoons Parma (you can make your own by combining chopped walnuts and nutritional yeast)

¼-½ cup Bragg’s apple cider vinegar

¼ package of Gimme Lean sausage

Combine all ingredients, except for the Gimme Lean sausage, in a food processor and blend until combined. Transfer to saucepan and warm on the stovetop, medium-low works well. Crumble the Gimme Lean sausage and add it to the sauce.

Pasta

8oz whole wheat penne pasta, cooked al dente, drained

2 tomatoes sliced (I did mine sandwich style, then in half)

2-3 white mushrooms sliced

½ zucchini small dice (Remember how Harmon showed us in the E2 meeting last week?)

½ red pepper small dice

¼ cup more chopped Italian parsley (this stuff is yummy!)

Spray a short mist of cooking spray in a casserole dish. (I use a circular one that’s about 4 inches deep and 8-9 inches in diameter). Add the pasta, the veggies and the sauce. Lightly turn the ingredients in the dish, coating all with the sauce. Sprinkle the top with more Parma, not too thick. Place in 350 degree oven for 8-10 minutes or until pasta tips become firm. Serve warm with a light salad. Candlelight optional J You are going to love this one!

What kind of vegetables are you going to add?

Plantstrong and lovin it!

Jillian

Engine 2 Week Four – PlantStrong!

by lisa.wilson2, February 4, 2011 | Permalink

E2 Guacamole for Game Day!

 Week four is particularly exciting for me… Our Team Member group is finishing up this week, just as we are starting our customer group! I am so inspired by all the changes that everyone has made in their lives and the willingness to spend 28 days changing their life. Take this week to really enjoy all the new flavors you’ve introduced to your diet. Think about how your palate is transforming and congratulate yourself on all the strange foods you have tried. What a journey! For those of you that are just starting up, set some goals about what you would like to get from this experience. Lose weight? Lower cholesterol? Try different veggies? Setting goals and sharing them is the best way to gage your results and celebrate your success!

With the weekend here, you may be craving a lazy morning breakfast; some of the ‘comfort foods’ that you are used to. This is one of the first E2 approved recipes I made and it continues to be a favorite at my house…..French Toast!

1 cup Milk Substitute (your choice)

2 teaspoons Vanilla

1 teaspoon Cinnamon

12 slices Whole Grain Bread 

1 lb Ripe Bananas (The riper the better. I usually save mine in the freezer.) 

Combine the milk, vanilla, cinnamon and bananas in a shallow bowl. (You will want small, soft pieces of banana left these act like the egg in conventional french toast.) Dip the slices of bread in the mixture, coating both sides and cook in a non-stick skillet on medium heat until lightly browned, about 2 minutes. I use a short spray of cooking spray on the first batch, which usually carries through to the end and provides a little more ‘crisp’. 

Serve warm with a little pure maple syrup and enjoy!

Visit engine2diet.com for more recipes and try out the interactive grocery list…you just pick the recipes you want and your shopping list is created for you!

PlantStrong!

Jillian

Engine 2 Week Three – Put a Lid on it!

by lisa.wilson2, January 26, 2011 | Permalink

Week 3 is no oil week! Yep it’s time to remove those calorie filled, low nutrient culprits from your diet. Just one tablespoon of olive oil contains 120 calories! Keep reading labels, because oils are hiding in everything. The most important part of this portion of the diet is realizing just how much oil you are consuming every day. You are going to be surprised! But don’t worry, this doesn’t mean that you must say good bye to tasty stir-fry and delectable goodies. You just have to replace the oil. Try using orange juice or Bragg’s Liquid Aminos to sautee your veggies. The full flavors will shine through and overwhelm your taste buds. In your baked goods, substitute applesauce for the oil. I have made pancakes and cookies using this substitution with tasty results. While removing all this oil you may wonder, what will I put on my salads? I enjoy blending fruits with balsamic vinegar for a light, flavorful vinaigrette. You may also enjoy this recipe for Dijon Dressing:

1/2 cup seasoned rice vinegar

1-2 teaspoons Dijon mustard

1 clove garlic, diced

Whisk the ingredients together in a bowl.

Eliminate oils from your diet and you are now living PlantStrong! You will be getting all the healthy fats you need from whole foods like walnuts, flaxseed meal, soybeans and green leafy vegetables. So remember when it comes to oils, put a lid on it! 

*Engine 2 Orientation is this Saturday(1/29)! Stop by the store between 11:30am and 2pm to secure your spot in this 28-day Save-Your-Life plan. Healthy Eating tours will be offered every half hour during the orientation as well. See you then!*

http://wholefoodsmarket.com/stores/chandler/store-calendar/

Engine 2 Week Two – Don’t Forget the Protein!

by lisa.wilson2, January 19, 2011 | Permalink

Hello again E2ers!!

Week 2 and going strong! In our Team Member group we focused on meat alternatives and incorporating protein because a few of our members are feeling a little sluggish. Plants provide all the proteins your body needs in varying levels and stores them until the appropriate amino acid links can be made to continue body function. This is why keeping a food journal is so important! Your plant intake must have variety or you will be missing out on key nutrients, hence that ‘spacey’ feeling. This is where vegan meat substitutes come in. Most of the E2 recommended substitutes are made from TVP (texturized vegetable protein), vital wheat gluten or soy. These components in their dry form are packed with protein. You have probably seen these in the store as tofu, tempeh and seitan. Add them to any recipe, you will be amazed by the yummy flavor! This week I made a delicious sandwich by spreading Rip’s Black Bean Spread (recipe in E2 book) on Ezekial sprouted grain bread, added cucumbers, baby mixed greens, yellow peppers, tomatoes and slices of tempeh that I sauteed for a quick moment to warm them up. It was so awesome! So for week 2, don’t forget the protein!

Remember! We have our first Engine 2 customer orientation tonight! Come down to the store between 5:30pm and 8pm to get signed up and receive a gift bag filled with recipes. We will also have Health Wave here to perform lab screenings for an additional charge so you can track your progress. Tonight no good for you?? We have another orientation on January 29th from 11:30am to 2pm so there is still time for you to sign up. Let’s get PlantStrong together!

Engine 2 Week One – PlantStrong!

by lisa.wilson2, January 12, 2011 | Permalink

Hello everyone! My name is Jillian and I am the Grocery Team Leader in Chandler. Week one and going strong! PlantStrong that is! This is my second 28-day challenge with Engine 2. I took the challenge for the first time in March and was amazed with the results I had. I lost almost 20 pounds on the diet, my skin cleared up and my over all sense of health and wellness improved. Over the months since, I have allowed oil, some refined foods and even the occasional animal protein back into my body. In these first three days, my body is already feeling lighter and full of energy again! But going PlantStrong isn’t easy. It means cleaning out the cupboards, grocery shopping and meal planning! My favorite tool so far has been the E2 website www.engine2diet.com It provides grocery lists, meal planners and my favorite the food log. Check it out!

I will be using this blog as a forum to share recipes, ideas, frustrations and excitement regarding my journey with Engine 2. I would love to hear from you about your progress through the challenge and help answer questions you might have along the way. Its going to be a PlantStrong adventure and I can’t wait to share it with you!

Whole Foods Market Chandler will be hosting the Engine 2 Diet 28-Day Challenge for our customers starting February 1st. Orientation for this Challenge will be held on the 19th and 29th of January(http://wholefoodsmarket.com/stores/chandler/store-calendar/). Don’t miss out on this opportunity to change your life! Chandler is fired up about Engine 2… Are you???