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Smoked Whole Chicken
By Rebecca from Bonbons & Biscotti

Smoked Chicken Seasoning
1/4 Teaspoon Sea Salt
1 Teaspoon Garlic Powder
1 1/2 Teaspoons Cumin
1 Teaspoon Paprika
1 Teaspoon Ground Black Pepper
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Cayenne

1 Whole Chicken 4-5 lbs
2 Cups of Apple Juice
1 Cup Apple Wood Chips

Rinse the chicken, removing any parts inside. Pat dry.

In a small bowl, add each of the seasoning ingredients and stir to combine. Evenly coat the entire bird with the seasoning mixture; rubbing in to make sure there is good coverage. 

Heat the electric smoker to 250 degrees, and once the temperature is met, add the wood chips. Pour the apple juice into the drippings pan, put it in its designated area and then place the bird on the rack above it. You only want to open the smoker once, so have the bird and drippings pan ready to go.

Smoke the bird for 1 hour for every pound, or until the internal temperature reaches 160-165 degrees- about 4 hours.  Remove the bird to a cutting board and let rest for 6-10 minutes to allow the juices to redistribute. Enjoy!

For the story behind this recipe and more, visit Bonbons & Biscotti.

Chunky Chicken Salad Recipe by Jennifer from The Sprouted Life
Ingredients 4 large chicken breasts (or 6 cups chopped rotisserie chicken) drizzled with olive oil and seasoning of choice 1 cup pecans 1 cup almonds 1 heaping tsp. coconut oil 2 cups chopped celery 2 green onions, chopped 3/4-1 cup organic may (Spectrum Organic is great!) salt & pepper to taste salad greens roma tomatoes

Instructions 1. Toss chicken breast in olive oil and seasoning of choice. 2. Grill chicken, dice, and set aside to cool. (Or use a fresh Earth Fare rotisserie chicken!) 3. Toast pecans and almonds over low heat in coconut oil and lightly salt. 4. In a large bowl, combine chopped green onion, celery, almonds, pecans, and diced chicken. 5. Stir in mayo, starting with ¾ cup and adjust depending on how creamy you like your chicken salad. 6. Add salt & pepper to taste. 7. Serve over fresh salad greens and chopped tomatoes. 8. Enjoy!
For the story behind this recipe and more, visit The Sprouted Life.   High-res

Chunky Chicken Salad
Recipe by Jennifer from The Sprouted Life

Ingredients
4 large chicken breasts (or 6 cups chopped rotisserie chicken) drizzled with olive oil and seasoning of choice
1 cup pecans
1 cup almonds
1 heaping tsp. coconut oil
2 cups chopped celery
2 green onions, chopped
3/4-1 cup organic may (Spectrum Organic is great!)
salt & pepper to taste
salad greens
roma tomatoes

Instructions
1. Toss chicken breast in olive oil and seasoning of choice.
2. Grill chicken, dice, and set aside to cool. (Or use a fresh Earth Fare rotisserie chicken!)
3. Toast pecans and almonds over low heat in coconut oil and lightly salt.
4. In a large bowl, combine chopped green onion, celery, almonds, pecans, and diced chicken.
5. Stir in mayo, starting with ¾ cup and adjust depending on how creamy you like your chicken salad.
6. Add salt & pepper to taste.
7. Serve over fresh salad greens and chopped tomatoes.
8. Enjoy!

For the story behind this recipe and more, visit The Sprouted Life.

Enter our Sixth Annual Take Your Tomato Contest and you could WIN $500! This year we have four categories: Film, Photo, Cook, and Create.
For submission, rules, and details, click HERE or visit EarthFare.com/Tomato.
All entries must be received by August 10, 2014.

Enter our Sixth Annual Take Your Tomato Contest and you could WIN $500! This year we have four categories: Film, Photo, Cook, and Create.

For submission, rules, and details, click HERE or visit EarthFare.com/Tomato.

All entries must be received by August 10, 2014.

Chocolate Coconut Ice Creamby Lynda from Southern Kissed
Ingredients:
2 cans regular coconut milk ¼ cup honey ½ cup chocolate syrup 1 tsp vanilla
Instructions:
1.       Place all of the ingredients in a mixer and process until smooth and well blended.
2.       Pour mixture into well of ice cream maker and churn according to manufacturer’s instructions.

3.       You can eat this as a soft-serve ice cream at this point or freeze for 4 or more hours for a firmer ice cream treat.
For the story behind this recipe and more, visit Southern Kissed.   High-res

Chocolate Coconut Ice Cream
by Lynda from Southern Kissed

Ingredients:

2 cans regular coconut milk
¼ cup honey
½ cup chocolate syrup
1 tsp vanilla

Instructions:

1.       Place all of the ingredients in a mixer and process until smooth and well blended.

2.       Pour mixture into well of ice cream maker and churn according to manufacturer’s instructions.

3.       You can eat this as a soft-serve ice cream at this point or freeze for 4 or more hours for a firmer ice cream treat.

For the story behind this recipe and more, visit Southern Kissed.

Summer Tomato Pie by Bridget from My So-Called (Mommy) Life
INGREDIENTS
9” Deep Dish Pie Crust4 Medium Heirloom Tomatoes, sliced thinly with bulk of seeds removed1 Tbsp Olive Oil1/2 Vidalia Onion, thinly sliced3 Garlic Cloves, mincedKosher Salt & Freshly Ground Pepper, to taste1/3 Cup Chopped Fresh Basil Leaves3/4 Cup Freshly Grated Mozzarella3/4 Cup  Freshly Grated Extra Sharp Cheddar2/3 Cup Mayonnaise1 tsp Dried Mustard

DIRECTIONS1.  Preheat the oven to 350 degrees and bake the empty pie crust for 10-15 minutes, or until it begins to turn golden.  Remove from oven and allow it to cool completely. 2.  Meanwhile, lay out the tomatoes in a single layer on a paper towel. Sprinkle the slices with kosher salt and allow them to sit for 15-20 minutes.  Pat dry with paper towel, removing as much moisture as possible. 3.  While the tomatoes are resting, heat a skillet over medium heat.  Add in the olive oil and onions, sprinkle with kosher salt, and sauté until softened and caramelized, about 7 minutes.  Toss in the minced garlic, and sauté for an additional 2 minutes.  Remove from heat.  4.  In the pie crust, layer half the sliced tomatoes, allowing them to overlap.  Sprinkle the top with half the onion-garlic sauté, and half the basil.  Add the last half of the tomatoes, and the rest of the onion-garlic sauté and basil.  Season with freshly ground black pepper. 5.  In a medium bowl, combine the mayonnaise, shredded cheese, and dried mustard.  Spread the mixture evenly on top. 6.  Bake pie in a 350 degree oven for 25-35 minutes, or until bubbly and lightly browned on top.  Allow the tomato pie to cool some (about 10 minutes) and then cut and serve.
For the story behind this recipe and more, visit My So-Called (Mommy) Life.   High-res

Summer Tomato Pie
by Bridget from My So-Called (Mommy) Life

INGREDIENTS

9” Deep Dish Pie Crust
4 Medium Heirloom Tomatoes, sliced thinly with bulk of seeds removed
1 Tbsp Olive Oil
1/2 Vidalia Onion, thinly sliced
3 Garlic Cloves, minced
Kosher Salt & Freshly Ground Pepper, to taste
1/3 Cup Chopped Fresh Basil Leaves
3/4 Cup Freshly Grated Mozzarella
3/4 Cup  Freshly Grated Extra Sharp Cheddar
2/3 Cup Mayonnaise
1 tsp Dried Mustard

DIRECTIONS

1.  Preheat the oven to 350 degrees and bake the empty pie crust for 10-15 minutes, or until it begins to turn golden.  Remove from oven and allow it to cool completely.


2.  Meanwhile, lay out the tomatoes in a single layer on a paper towel. Sprinkle the slices with kosher salt and allow them to sit for 15-20 minutes.  Pat dry with paper towel, removing as much moisture as possible.


3.  While the tomatoes are resting, heat a skillet over medium heat.  Add in the olive oil and onions, sprinkle with kosher salt, and sauté until softened and caramelized, about 7 minutes.  Toss in the minced garlic, and sauté for an additional 2 minutes.  Remove from heat. 


4.  In the pie crust, layer half the sliced tomatoes, allowing them to overlap.  Sprinkle the top with half the onion-garlic sauté, and half the basil.  Add the last half of the tomatoes, and the rest of the onion-garlic sauté and basil.  Season with freshly ground black pepper.


5.  In a medium bowl, combine the mayonnaise, shredded cheese, and dried mustard.  Spread the mixture evenly on top.


6.  Bake pie in a 350 degree oven for 25-35 minutes, or until bubbly and lightly browned on top.  Allow the tomato pie to cool some (about 10 minutes) and then cut and serve.

For the story behind this recipe and more, visit My So-Called (Mommy) Life.

Meet an Earthlete: Marissa knocks out the competition

Earth Fare’s Athlete Ambassador program helps local athletes FUEL BETTER. Look for an Earthlete racing in a town near you!

 Marissa Sherman
Marissa Sherman
Charlotte, NC
Roller Derby

I am known to my teammates as Margaret Snatch’Her #99. I started playing roller derby on February 14, 2008. I went to the Charlotte Roller Girls inaugural bout in January 2008, and was hooked. Two weeks later I bought a pair of skates and I haven’t looked back.

There is so much to love about roller derby. The sport itself is so unique. It allows you to be part of a team while still being able to express yourself. In the six years I have been playing roller derby I have become the best version of myself: I am strong, I can think on my feet, and I never give up. If roller derby has taught me anything it is perseverance and the power to keep going no matter what.

My biggest accomplishment so far has been winning MVP Jammer at our season closer last September.  It was the best game I ever played and it pushed me to practice and play harder.

When I am preparing for a bout I make sure to drink a ton of water to stay hydrated. I like to eat either pizza or pasta the night before a game and then a ton of veggies the day of a game. I have a banana or two on game day to prevent muscle cramps. For lunch I love to chow down on a massive veggie sandwich on wheat bread, some Greek yogurt for protein and at least one chocolate chip cookie for good measure.

We have try outs a few times a year, and training boot camps beforehand to help new skaters get ready. If you have any desire to play derby don’t doubt yourself - get out there and give it a shot! It is a great way to have fun, stay in shape, and meet a ton of amazing women from all walks of life. If you’ve yet to come out to a game, stop stalling and come to a bout. I promise you won’t regret it!

Balsamic Cucumber and Tomato SaladRecipe by Krista from Everyday Mom’s Meals
 2 medium cucumbers, peeled and thinly sliced1 large tomato, cut into thin wedges1 small red onion, thinly sliced3 TBS balsamic vinegar2 TBS canola oil2 tsp. dried basilGarlic Powder, to tasteSalt and Pepper to taste
In a small bowl, whisk together vinegar and oil. Add basil, garlic powder, salt and pepper. Stir well. In a large bowl combine all veggies. Pour dressing over. Stir to coat. Chill at least 30 minutes before serving.

 For the story behind this recipe and more, visit Everyday Mom’s Meals.   High-res

Balsamic Cucumber and Tomato Salad
Recipe by Krista from Everyday Mom’s Meals

 2 medium cucumbers, peeled and thinly sliced
1 large tomato, cut into thin wedges
1 small red onion, thinly sliced
3 TBS balsamic vinegar
2 TBS canola oil
2 tsp. dried basil
Garlic Powder, to taste
Salt and Pepper to taste

In a small bowl, whisk together vinegar and oil. Add basil, garlic powder, salt and pepper. Stir well. In a large bowl combine all veggies. Pour dressing over. Stir to coat. Chill at least 30 minutes before serving.

 For the story behind this recipe and more, visit Everyday Mom’s Meals.