Saturday, March 27, 2010

Congratulations Melanie H!

Melanie is the winner of the Derma E Pycnogenol Moisturizing Creme Giveaway! Make sure you enter your name and e-mail address on the this week's giveaway for a chance to win! Have a happy weekend!

Food for Thought Giveaway: Indian Cuisine by Tasty Bite

Can't afford a trip to India? Take your tastebuds on one! This yummy goody bag includes: Tandoori Pilaf, Bombay Potatoes, Kashmir Spinach, Good Korma simmer sauce, and Tikka Masala simmer sauce! All of the products are all natural vegetarian and preservative, gluten, and MSG free! Interested in all of this yumminess? Leave a comment in our blog's comment section with your name and e-mail address! Drawing will be held on Saturday, April 3! Good luck!

Friday, March 26, 2010

New Coupons!

Go here and check out a few great coupons to help you save this weekend!  Bring them with you tomorrow and check out Gluten Free Saturday!

$1/2 Boca meatless products
$1/1 Kashi TLC Bars
$1/1 Bear Naked Granola
$1/1 Kashi Organic Promise Cereal
$1/1 4-pk 4 oz Oikos Yogurt


Clary Sage
As I start to plan my garden this spring, I’m once again adding more herbs. They smell wonderful and are great for cooking. Plus, they typically seem so hardy. Herbs are also a great source of essential oils. One such plant is Clary Sage.
Clary Sage native to southern Europe, but cultivated worldwide, especially in the Mediterranean region, is a stout biennial or perennial herb up to 1 meter high with large, hairy leaves, green with a hint of purple, and small blue flowers. The oil is obtained by steam distillation from the flowering tops and leaves. Though employed in ancient times and in the Middle Ages for its curative properties, it seems to have fallen into disuse as a medicinal plant, though revived to a certain extent towards the end of the nineteenth century.

Thursday, March 25, 2010

Bulk Bins!

The name amaranth hails from the Greek for "never-fading flower." The plant is an annual herb, not a "true" grain and is a relative of pigweed.

Amaranth was a staple in the diets of pre-Columbian Aztecs, who believed it had supernatural powers and incorporated it into their religious ceremonies. The grain was forbidden by the Spanish, and consequently fell into obscurity for hundreds of years. If not for the fact that the cultivation of amaranth continued in a few remote areas of the Andes and Mexico, it may have become extinct and completely lost to us. Since 1975 amaranth has been gaining support in the U.S.

Wednesday, March 24, 2010

This week's produce specials!

Every week will post a few of our best deals on fruits and veggies.  Remember, we ONLY carry organic fruits and veggies.  No risk of cross contamination or confusion.  
Taste the difference!

Avocados 99 cents each
Red Delicious Apples 99cents/lb
Bananas 69 cents/lb
Red Grapefruit $1.29/lb
Red Leaf Lettuce $1.69 each
Russet Potatoes 69 cents/lb

Vegan Wednesday!

Vegan Snacks and Sweets

Sometimes there just isn't time to make a snack from scratch. For me, this seems to be the majority of the time. So I rely a lot on ready-to-eat snacks and treats. One of my favorites lately has been Stonewall's Jerquee, which my husband also loves. Food For Thought carries the "Wild" flavor which is on the spicy side, and Teriyaki "Beef", which is a sweeter variety.

When it comes to on-the-go sweets, I absolutely LOVE Alternative Baking Company's vegan cookies. These have been a real crowd pleaser at Food For Thought for the last few years. They're affordable, filling, and so tasty you would never guess they contain no eggs or dairy. They are also free of refined sugars, preservatives, and artificial ingredients. What's not to love?
A newer addition to our collection of vegan cookies are the Uncle Eddie's brand that can be found in our refrigerated dairy case. The oatmeal raisin cookie is out of this world!

Our newest addition to our vegan sweet treats are our vegan donuts and brownies. These have become pretty popular since we started carrying them. We've also convinced some self proclaimed steak and potatoes folks to try them, and they came back a few days later for more!

If you're vegan, and curious what snack-y foods you can find-stop into Food For Thought and you just might be shocked by our selection!

Tuesday, March 23, 2010

Gluten Free Saturday


Join us this Saturday as we will be sampling frosted cupcakes for our monthly gluten-free sampling day!

Our test kitchen has come up with some great frosting and decorating ideas for you to enjoy just in time for Easter! Sample frosting made with no corn, gluten or artificial food colorings! Don't be left out at your next gathering. Get ideas on how to use natural colors from spices and berries and toppings like cookies and candy! Try our new selection of baked Katz cupcakes, already prepared. You just add the iced creativity. A great project to share with your children!

We will be sampling from 11-4pm on Saturday, March 27th. Bring your sweet tooth!

Gluten Free Tuesday!

Impossible Cheeseburger Pie (Gluten-Free)
1 lb. lean ground beef
1 1/2 c. chopped onion
1 1/2 c. milk (or water)
3 eggs
3/4 c. Bob’s Red Mill Wheat Free Biscuit and Baking Mix
1/4 tsp. black pepper
1/2 tsp. sea salt
2 med. tomatoes, sliced
1 c. grated Organic Valley cheddar cheese
Preheat oven to 400 F. Lightly spray with nonstick vegetable spray a 10: pie plate, set aside. Brown beef and onion, drain and spread in prepared piet plate. Beat milk (or water), eggs, biscuit mix, pepper and salt for 15 seconds in processor on high or 1 minute by hand. Pour over hamburger. Bake for 25 minutes; top with sliced tomatoes and cheese. Bake and additional 5-8 minutes or until knife inserted in center comes out clean.

Monday, March 22, 2010

New Coupon of the Week

Marvelous Monday!
Be sure to check out our coupon of the week on the link to the right!  This week save 20% off one  gluten free item of your choice!  Also, be sure to enter our drawing for a fabulous Derma E moisturizer! 
Happy Spring!

Manic Monday Meal

The weekend is over and it's back to reality! Each Monday we will post a five ingredient or less recipe to help you eat healthy, simply!

Here's this week's recipe:
Fettuccine w/Yellow Squash
1-12 oz. package fettuccine
2 tablespoons extra-virgin olive oil
2 medium yellow  squashes, halved lengthwise and sliced
1 pint cherry tomatoes, halved
1/2 cup grated fresh Parmesan cheese or Parmesan-style soy cheese
1.  Cook the pasta according to package directions and drain.
2.  Meanwhile, heat the oil in a skillet.  Add the squash and saute over medium heat, stirring often, until tender-crisp.  Add the tomatoes and continue to cook until they are just heated through.
3.  Combine the pasta with the squash mixture in a serving contianer.  Add the Parmesan cheese and toss together.  If a little more moisture is needed, add a small amount of water and toss again.  Season with salt and pepper, and serve.