Welcome to the Fort Collins Store

   

2012 Health Starts Here Challenge!

Are you ready to become a whole new you in 2012?

Join Whole Foods Market on January 16^th for a 28 Day Healthy Eating Challenge. We will be encouraging individuals, families and the community to follow our 4 Pillars of Healthy Eating: Whole Food. Plant-Strong. Nutrient Dense. Healthy Fats. Whether you are brand new to healthy eating or have been doing this for decades, we invite you on this exciting adventure.

The 28-day challenge will be full of nutrition education sessions, cooking classes and demos, recipe sharing, social meet ups, gym memberships, and more!

 

 Stay current and on-track during the challenge by viewing the education clips below and associated handouts.

 Week One, Pillar One: A whole, unprocessed food approach

A whole, unprocessed foods approach (VIDEO)

Novick’s 5-ingredient recipes

Mighty Bowls of Goodness chart

Meals for 4 Under $15

During this class, we made Jeff Novick’s Curried Indian Potato Stew (see resource above for recipe) & a rendition of Overnight Oatmeal with cinnamon, pumpkin seeds, walnuts, flame raisins, and a sprinkle of shredded coconut.

Week Two, Pillars 2 & 3: Plant-Strong™ & Nutrient Dense Meals

Dr. Scott Stoll on plant-based eating (VIDEO)

30 Ways to Sneak in More Fruits & Veggies

The Protein Myth

Meals for 4 under $15

Building a Super Smoothie Chart

Double Green Smoothie recipe (as sampled on 1/24/2012)

 

Cooking with Grains & Greens (cooking class recipes)

Kale, Carrot, Avocado Salad

Cooking perfect rice

Tropical Quinoa

Kale Butter–we turned this into pesto by adding chopped garlic, salt and lemon juice to taste

Bok Choy with Carrots & Sesame–we adjusted this for convenience by using the HSH no-oil Carrot Ginger dressing and Braggs Liquid Aminos

 

Week 3, Pillar 4: Healthy Fats

Healthy fats nutrition education (VIDEO)–available now!!

Cooking without Oil Instruction sheet

Healthy (no oil) Salad Dressing recipes guide

Tahini Miso Dressing

Healthy Recipe Substitutions

Creamy Onion Dressing: 6 oz silken tofu, 1 Tbsp dried minced onion, 2 tsp lemon juice, 1 tsp fresh dill (or other seasoning of choice)

Spicy Curry Dressing: 2 Tbsp balsamic vinegar, 2 Tbsp rice vinegar, 2 tsp honey, 1-2 tsp curry powder, 2 tsp dijon mustard, salt & pepper to taste

NEW* Meals for 4 Under $15

 

HSH Breakfast & Lunch Cooking Class: February 1st & 7th, 6-7pm

Mighty Muffins

Miles of Smiles Smoothie

Tofu Scramble: Heat skillet on high heat. Add fresh/frozen vegetables on hand (we used frozen broccoli and bell pepper strips) and stir to thaw. Add 12 oz package of silken firm tofu and “scramble” until the mixture looks similar to scrambled eggs. Add 1/4-1/3 cup nutritional yeast, stirring to combine and heat through. Season the scramble with Braggs Liquid Aminos, hot sauce or choice, black or crushed red pepper, and serve with salsa and avocado. YUM!

Whole Grain Mini Pizzas

HSH Sandwiches: Made with Health Starts Here™ breads available fresh everyday in our bakery.

• HSH Bread
• No oil spread (hummus, avocado, dijon mustard, etc)
• Roasted red peppers (drained and rinsed from the jar)
• Cucumber slices (or other available veggies)
• Generous heap of sprouts
• Generous heap of spinach or other leafy green
• Optional: 2 ounces of nitrate/nitrite free meat, poultry, fish

Key note for true HSH sandwiches: the greens and vegetables in the sandwich should be 2-3x as thick of a layer as the meat!

Corn, Tomato, Black bean salad

 

Week 4: Sustaining the Health Starts Here™ Lifestyle

Handouts provided:

• Herbs & Spices Chart
• Healthy Parfaits Chart
• 5-day Sample Meal Plan (please email lara.ulfers@wholefoods.com to receive this handout)

Recipes:

Oil-free Granola (please email lara.ulfers@wholefoods.com to receive this recipe)

Kale Chips: de-stem fresh kale and rip into “chip” size pieces. Drizzle with red or white wine vinegar and sea salt. Place on parchement lined baking sheet and bake in 250 degree oven for 7-10 minutes. Watch carefully as oven temps may vary and you do not want to burn the kale! Remove when light and crispy. Yum!

Recipes to try this week (recipes are also available at the HSH kiosk in the produce department):

HSH Avocado, chicken, kale tomato salad

Spaghetti Squash with Eggplant Bolognese

Yellow Split Pea Sweet Potato Soup–serve hot with freshly made HSH Breads available in our bakery department!

For more information on Health Starts Here™ , Whole Foods Market’s healthy eating platform, please click the icon below.

 

 

We are excited to offer classes in our Cooking and Lifestyle Classroom located through a seperate entrance on the North side of our building. 

 

  Please go to our Store Calendar to view a current list of classes and events. 

 

 To register for classes: 

•  Call Whole Foods Fort Collins at (970) 267-9200 between 7 a.m. and 10 p.m.
• Stop by the Guest Service Desk in the store to register in person

Registration is required for each class and needs to be arranged in advance.