Thursday, January 30, 2014

Super Bowl Super Menu!

Are you ready for some football?! We rounded up 12 yummy, healthy recipes to try this weekend for Super Bowl (or anytime)! Also, we have wing platters available through our South End and Davidson locations. And don't forget the libations; we have an exceptional selection of beers, including local and gluten free, plus plenty of wine, champagne and sake! Enjoy the game Sunday and be safe!

Caprese Skewers
Oven "Fried" Pickles
Hot Cheesy Roasted Brussels Sprouts Dip
Simple Sweet Potato Skins
Shrimp Salad Stuffed Tomatoes
Apple Chicken Quesadillas
Buffalo Cauliflower "Wings" w/ Blue Cheese
Mini Chipotle Field Roast "Sausage" & Sweet Potato Burritos
Phyllo-Wrapped Asparagus and Prosciutto
Mini Gorgonzola Turkey Burgers
Peanut Butter Bacon Football Dip
5 Ingredient Vegan Rice Crispy Treats

Monday, January 27, 2014

Meatless Monday: Naughty and Nice Vegan Enchilada Casserole


8-ounces dry fusilli pasta (3.5 cups dry noodles or half a 16-oz package)
1 tsp olive oil
1 red onion, chopped
1 medium jalapeno pepper, seeded and chopped
3 bell peppers, chopped
1-3 tbsp taco seasoning mix, to taste
1 can black beans (or 2 cups cooked), drained and rinsed
1.5-2 cups enchilada sauce
1/3-1/2 cup Daiya cheese (or other non-dairy cheese)
1 cup chopped green onions
Salt & pepper, to taste
20 tortilla chips (about 2 handfuls), crushed
Avocado, salsa, sour cream, etc, to garnish


1. Preheat oven to 350F and grab a 2-quart casserole dish. Add dry pasta to a pot of boiling water and cook for 7-8 minutes. Be careful not to overcook the pasta or it will get mushy in the casserole. Drain and rinse with cold water to stop the cooking process.
2. In a large skillet, sauté the chopped onion, jalapeno, and peppers in the olive oil over medium heat for about 7-8 mins.
3. Add the taco seasoning, drained and rinsed black beans, and 1 cup of the enchilada sauce. Stir well and cook for another 5 mins.
4. Stir in the cheese, pasta, and chopped green onion. Season with salt and pepper to taste and adjust seasonings if necessary.
5. Spread 1/2 cup of enchilada sauce over the bottom of the casserole dish. Scoop on the skillet mixture and spread out evenly. Spoon on the rest of the sauce on top and sprinkle with cheese.
6. Bake for 15-20 mins at 350F until heated through. Sprinkle with crushed nacho chips, chopped avocado, salsa


Monday, January 20, 2014

Meatless Monday: Quinoa Peanut Soup


2 teaspoons oil (your choice)
3/4 cup chopped onion
2 cloves garlic, minced
1 cup sliced carrots
1 cup diced potatoes
1/2 cup quinoa
4 cups vegetable broth
1/2 cup chopped red bell pepper
1/2 cup natural peanut butter
1 tablespoon chopped fresh parsley
1 tablespoon hot sauce
Freshly ground pepper to taste
Squeeze of fresh lime juice


1. Heat oil in a large saucepan over medium heat. Stir in onion and cook, stirring, until softened, 4 to 5 minutes. Stir in garlic and cook for 30 seconds. Stir in carrots, potatoes and quinoa, then add broth and water. Bring to a boil over high heat.
2. Reduce heat to maintain a simmer, cover and cook until the quinoa is cooked and the vegetables are tender, about 18 minutes. Stir in red pepper and cook, stirring, for about 3 minutes more. Stir in peanut butter until it is combined into the broth. Remove from heat. Stir in parsley, hot sauce and pepper.

Source: Adapted from

Thursday, January 16, 2014

Here's the Low Down on the Health and Wellness Fair this Saturday at South End!

So, here we are already! This Saturday we will be holding our 8th Annual Health and Wellness Fair at our South End location! This is bitter sweet for all of us, as it will be the last health fair held at this location. Next year, we'll all be celebrating over at the Plaza Midwood store! So, let's go out with a bang and let that momentum carry us into the future and the many exciting things that lay ahead for Healthy Home Market and all of you! Check out the great vendors and practitioners who will be here this Saturday and don't forget to sign up to win a gift basket while you're here! We can't wait to see you all!

Food Vendors
Duke's Bread, KW Collards, Grayson Natural Farms, Bushelle Seasonings, Tito's Specialty Foods, Boar's Head, Sadie's Fishcakes, Roots Hummus, Cruncha Ma-me, Rooster Hill Farms, Udi's Gluten Free and Glutino.

Vitamin/HBA Vendors
Country Life, IV Pure Pads, Buried Treasure, Nordic Naturals, Neutraceutical, MegaFood, Acure Organics, Hair 180°, Gaia Herbs, Harmony Acres Soap, Barlean's Oils, King Bio, Cardio4Life and Ionways Alkaline Water!

Practitioners (Upstairs)
Hipple Acupuncture, Lisa Merrick with Natural Healing Waters, Valeria Gregory with Innergyworks, Claire Comber of Claire's Healing Touch offering Rossiter, Aqua Chi Detox Foot Baths, EFT Tapping, Migun Wellness Center, Alpha-Stim and Avalon Light Therapy.

Practitioners (Downstairs)
Parker Autism Foundation, Happy Family, Maximized Living Chiropractic, Brain Balance, Dynamic Health and Pain Management, The Well-Being Advocate and Dr. Stephanie Mottola.

Monday, January 13, 2014

Meatless Monday: Simple Vegan Cheesy Chia Seed Soup


1 cup vegetable broth
2 tbsp nutritional yeast
2 tbsp chia, ground


1. Heat vegetable broth in a small stock pot over medium high heat; stir in nutritional yeast and chia. Enjoy!


Friday, January 10, 2014

What's Cooking for the Playoffs?

Our Panthers are on the road to the Super Bowl! And If you're not one of the lucky fans going to the game you'll probable watching the game from the comfort of a living room on Sunday! What goes great with football? Beeeer! But also food! We've put together some healthy game day recipes for you and your fellow watchers to enjoy and don't forget, we have one of the best beer/wine/champagne/sake selections in town!

Hot Cheesy Roasted Brussels Sprouts Dip
Caramelized Onion Tartlets
Roasted Jalapeno Deviled Eggs
Salmon Dip with Endive Leaves
Southwestern Layered Bean Dip
Crispy Pork Spring Rolls
Parmesan Eggplant Fries w/ Basil Ketchup
BBQ Chicken Tenders
Tex-Mex Hashbrown Casserole
Black Bean and Quinoa Chili
Cinnamon Peanut Butter Chocolate Chunk Cookies 
Caramel Apple Brownies
Apple Sangria


Monday, January 6, 2014

Meatless Monday: Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki


1 cup plain Greek yogurt
3 tablespoons chopped fresh mint
2 teaspoons fresh lime juice
5/8 teaspoon kosher salt, divided
2 garlic cloves, minced
1 cucumber (about 8 ounces), peeled, seeded, and shredded
6 (6-inch) whole-wheat pitas, halved
2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
3 tablespoons extra-virgin olive oil, divided
2 teaspoons ground cumin
2 teaspoons Spanish smoked paprika
1/4 teaspoon ground red pepper
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
8 cups loosely packed arugula
12 (1/4-inch-thick) tomato slices


1. Preheat oven to 350°.
2. Combine yogurt, mint, lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl.
3. Wrap pitas in foil; bake at 350° for 10 minutes or until warm.
4. Place chickpeas in a single layer on paper towels. Cover with additional paper towels; pat dry. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add chickpeas to pan; sauté 10 minutes or until lightly browned and crispy, stirring frequently. Remove chickpeas from pan using a slotted spoon; drain on paper towels. Combine remaining 1/2 teaspoon salt, chickpeas, cumin, paprika, and red pepper in a medium bowl; toss well to coat.
5. Combine remaining 1 tablespoon olive oil, lemon juice, and black pepper in a small bowl, stirring well with a whisk. Add arugula; toss gently to coat. Add chickpea mixture; toss to coat.
6. Fill each pita half with about 2/3 cup chickpea mixture, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.