Be sure to come by the Quincy store and try our delicious
food samples, made fresh all day! Warm breakfast almond pancakes with syrup, crisp veggie paninis off the grill~
Pick up a complimentary Good Health Recipe and ask our Demo Associate for healthy cooking tips. Nutritious
smoothies, hearty soups, fresh fall wraps and salads, creamy pastas, chilled energy drinks and more!
Get healthy, one delectable bite at a time, then treat your family to some affordable every day menu ideas.
Holiday Red Sangria
A refreshing, festive drink!
1 bottle red wine
2/3 cup Wholesome Organic Agave Syrup
1 organic blood orange,
1 cup fresh organic strawberries, halved or sliced
1 organic red apple, diced, 1 cup fresh organic blackberries
cup cranberry juice, 1 ½ cups club soda or sparkling water
1 shot brandy (optional)
1 cup fresh
organic cherries, sliced organic lemon (for garnish)
Pour organic blue agave and red wine into a large pitcher. Cut orange in half.
Squeeze juice from half of the orange into the wine. Slice the other half of the orange into thin round slices and add to
the sangria. Add remaining fruit, brandy and cranberry juice. Stir well. Refrigerate overnight.
favorite glasses, pour 1/3 cup sparkling water or club soda and 2/3 cup sangria over ice - top with fruit from the pitcher
and fresh cherries for garnish. Enjoy!
Try this a delicious fall coffee!
- 1 1/2 c organic
unsweetened vanilla almond milk
- 1 heaping Tbsp organic canned pumpkin
tsp organic pumpkin pie spice (or cinnamon/nutmeg/allspice to taste)
- Several drops liquid
stevia and/or maple syrup to taste
- 2 shots espresso or small cup of strong coffee
Combine almond milk, pumpkin, spice, and sweetener
in a small saucepan and heat until hot. Do not boil. Add hot coffee, stir and pour into a mug.
Try this a delicious and healthy recipe that you can change up by using other flavored teas!
Twinings Tea: English Breakfast (or Earl Grey)
- 1 oz. sugar & 1/4 tsp. salt
- 1/4 pt. cold tea
- 4 oz. candied peel
- 8 oz. self raising flour
Steep tea in hot water for 3-5 minutes and set aside to cool. Mix flour, salt and
sugar in a bowl.
Add the tea, then add butter and candied
peel and knead into a soft dough.
Shape into a round on
a greased and floured baking sheet.
Mark into 8 triangles
with a knife and bake for 20 minutes at 375° F until crisp and golden.
Break into triangles and serve warm with sweet butter--and your favorite iced or hot tea!
Three Bean & Red Quinoa Chili
2 tablespoons Extra Virgin Olive
2 cloves garlic, minced
1 large onion, diced; 1/2 cup green bell
15 ounces Organic Chili Beans (seasoned), do not drain
15 ounces Organic Pinto Beans, do not drain
15 ounces Organic Garbanzo Beans,
do not drain
1/4 cup Organic Red Quinoa, rinsed and drained (or any Organic
1/2 cup organic sweet corn, fresh or frozen
carrots, small diced; 1/2 cup celery, diced
28 ounces Organic Whole Tomatoes with Basil,
do not drain, chopped
2 cups vegetable stock or water
chili powder, or to taste; 1 teaspoon Sea Salt, or to taste
Heat the oil in a large soup pot and sauté the garlic and onion for three minutes. Add the pepper and sauté
another two minutes. Add all remaining ingredients, cover, and bring to a boil. Reduce heat to medium low and simmer
35 minutes, stirring occasionally. Adjust the seasoning by adding more chili powder and sea salt, if desired, and simmer another
five minutes. Serve hot with organic corn chips or crackers. If additional spicy flavor is desired, add several drops of hot
sauce or spicy salsa
Autumn Pumpkin Soup
Ingredients: 1 cup celery, chopped; 1 cup carrots, chopped; 1
cup onions, chopped; 1 tablespoon fresh garlic, chopped
8 cups vegetable broth or vegetarian
chicken-flavored broth; Dash nutmeg, optional
3 cups fresh pumpkin, cubed
¼ cup Earth Balance trans fat-free
½ cup Sour Supreme or Better than Sour Cream (Tofuttti Brand) ; Salt and pepper to taste; chives,
To Prepare: Sauté celery, carrots, and onions until slightly caramelized.
Reduce heat to medium; add chopped garlic. Sweat for 1 to 2 minutes. Add broth, nutmeg, and pumpkin; simmer until
pumpkin is tender. Blend until smooth with a wisk or transfer to counter-top blender. Add margarine, sour
cream substitute, and salt and pepper to taste while blending. Garnish with more Tofutti Brand Sour
Cream substitute and chives; serve warm.
Over Spinach With Mango Salsa
1 cup fresh or frozen and thawed mango cubes
1 Serrano chile, seeded and minced
1/2 cup red onion, diced
1/4 cup cilantro, chopped
Juice of 1/2 lime
2 tablespoons olive oil
4 6-ounce salmon fillets
Soy sauce, low salt (optional)
4 large garlic cloves, minced
1/2 teaspoon red pepper flakes
1 10-ounce bag baby organic spinach leaves
To make salsa: in a medium bowl combine mango, chile, onion, cilantro, and lime; stir to mix.
Season with salt and pepper, and set aside. In a large skillet, heat
olive oil. Place salmon fillets, flesh side down, in a skillet and cook for 1 minute, or until lightly browned. Turn
fillets over and place in skillet, skin side down. Sprinkle fish with soy sauce, garlic, and red pepper flakes. Add
1/2 inch of water to skillet, cover, and cook on medium until fish is opaque, 6 to 10 minutes. Remove fish from the skillet and increase heat to medium-high. Add spinach to the skillet
and cook for 1 minute, or until just wilted. Remove spinach and divide among four individual plates. Top each
plate with a salmon fillet; garnish with salsa.
Nutrition info per serving (4): 37 g protein; 366 calories; 3 g saturated fat; 90 mg
cholesterol; 12 g carbohydrates; 5 g fiber
Asagio Cheese Melt
15 minutes prep time; serves 4
D Dairy Free * G Gluten Free * N Nut Free * V Vegan
* V Vegetarian
Sometimes a new twist in taste and color
can be a welcome addition. This tasty side dish will brighten up any family feast or a quick family supper.
Tbsp olive oil; 1–2 cloves organic garlic, chopped; 1 lb organic asparagus, trimmed and chopped; 1
c shredded Asiago cheese
Heat olive oil in a saute pan, preferably with a clear lid, over medium heat. Add garlic and
saute for 30 seconds. Stir in asparagus and increase heat to medium-high. Add 2 tablespoons water, cover, and steam one minute, or until asparagus is bright green and just
tender. Remove from heat, stir once more, and then sprinkle Asiago over the top. Replace the lid to melt the cheese and keep dish warm until serving.
Note: To make this
dish extra special, saute 1 cup crumbled day-old bread with a tablespoon of olive oil until it's golden brown and crispy.
Mix into the asparagus just before sprinkling cheese.
Per serving: 115 Calories, 6 g Protein, 5 g Carbohydrates,
0.5 g Fiber, 9 g Total fat, 140 mg Sodium, Vitamin K, Vitamin A, Vitamin C, Folate, Iron, Copper, Manganese