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March 2026 Health Hotline® Magazine Issue 104

March 2026 Health Hotline® Magazine Issue 104
  • Up to 44% off on select grocery, body care, and supplement products
  • Spring Forward into Even More Affordable Prices & In-Store Sweepstakes
  • In the Age of Anxiety, These Supplements Help Cultivate Calm
  • Slow Cooker Salsa Verde Chicken Soup
  • For the Love of Organics: Potatoes + Twice Baked Potatoes Recipe
  • Could Quality Carbs be the Key to Healthy Aging?
  • Natural Grocers Helps Win GMO Labeling Lawsuit
  • ....and more!
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Articles

Slow Cooker Salsa Verde Chicken Soup

Coconut Free
Sugar Free
Gluten Free
Nut Free
Seed Free
Dairy Free
Egg Free
Slow Cooker Salsa Verde Chicken Soup

This Mexican-inspired soup starts with a jar of your favorite tomatillo salsa, chicken, and hominy—corn kernels that have been “nixtamalized,” a traditional process that gives the kernels a delightfully chewy texture. We highly recommend adding the hominy, but you can substitute beans if you prefer. The soup is delicious on its own, but loading it with toppings is a fun way to let everyone customize their dinner. Serve it alongside warmed Natural Grocers® Brand Organic Yellow Corn Tortillas or Restaurant-Style Corn Tortilla Chips.

15 minutes prep with a 4-8 hour cook time
2 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil
1 medium organic white onion, diced
3 organic garlic cloves, minced
1 teaspoon Natural Grocers Brand Bulk Organic Ground Cumin
1 1⁄2 cups organic chicken broth or 1 1/2 teaspoons organic chicken bouillon base + 1 1/2 cups water
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Oregano
1⁄4 teaspoon Natural Grocers Brand Bulk Real Salt
1 (4-ounce) can organic diced green chilies
1 (16-ounce) jar tomatillo salsa
1-1 1/2 pounds boneless, skinless organic chicken breast or thigh
1 (30-ounce) can organic hominy, drained (or sub 1 can of Natural Grocers Brand Organic Pinto or Great Northern Beans, drained)
3 cups Natural Grocers Brand Organic Frozen Chopped Kale, Cauliflower Florets, and/or Cut Green Beans (any combination)
1⁄2 cup chopped organic cilantro
1 organic lime
Optional for topping
Chopped organic cilantro, thinly sliced organic green onion, finely shredded organic cabbage, diced organic avocado, and thinly sliced organic radishes
  1. Heat a large saucepan over medium heat. Add olive oil, swirl pan to coat and then add onion. Cook, stirring occasionally until onion is soft, 5-7 minutes. Add the garlic and cumin and cook, stirring frequently, for one minute.
  2. Add the broth, oregano, salt, green chilies, and tomatillo salsa. Stir well and pour into the slow cooker.
  3. Nestle the chicken into the liquid in the slow cooker, making sure it is covered. Cover and cook on low for 6-8 hour or high for 4 hours.
  4. About 30 minutes before serving, use a wooden spoon to gently break the chicken up (it should be fall-apart tender). Add the hominy and frozen vegetables. Cover, turn the slow cooker to high, and cook for 30 minutes more.
  5. Add the cilantro and the juice from half of the lime and stir well. Cut the remaining lime half into wedges for serving. Ladel into bowls and provide optional toppings so everyone can top their soup as they like. 
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Twice Baked Potatoes

Coconut Free
Sugar Free
Gluten Free
Nut Free
Legume Free
Seed Free
Grain Free Diet
Egg Free
Primal
Twice Baked Potatoes

Baked potatoes are twice as nice when the filling is soft, creamy, and cheesy! Bacon adds a smoky crunch and green onions add a fresh brightness, making for an irresistible combo. These potatoes can also be made in advance and reheated at dinnertime, for a quick, but elevated, side dish.

1 hour 30 minutes
4 large organic russet potatoes, around ¾ pound each, scrubbed and dried
4 tablespoons organic butter, cubed and at room temperature
1⁄2 cup Natural Grocers® Brand Organic Whole Milk Plain Yogurt
4 slices Natural Grocers Brand Uncured Hickory Smoked Bacon, cooked and crumbled
1 cup shredded Natural Grocers Brand Organic Sharp Cheddar Cheese
1 teaspoon Natural Grocers Brand Bulk Real Salt
1⁄4 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper
2 organic green onions, white and green portions minced
  1. Preheat the oven to 425°F. Prick each potato with a fork 4-5 times then place on a baking sheet and roast for 60 minutes, or until a sharp knife or fork easily pierces it. Remove the potatoes and decrease the oven temperature to 350°F.
  2. Let the potatoes rest until cool enough to handle, then slice each in half lengthwise with a sharp knife. Carefully spoon out the flesh, leaving a thin layer of potato to support the skin. Place the flesh into a large mixing bowl and the empty skins back onto the baking sheet.
  3. Add the butter, yogurt, and ¾ of the bacon to the potatoes in the mixing bowl and, using a potato masher, mash the ingredients together. Add ½ cup of the cheese, ¾ of the green onion, the salt and the pepper to the mix and stir to combine.
  4. Fill the potato shells evenly with the mixture and divide the remaining ½ cup of cheese evenly over the top of each potato half. Bake the potatoes once again until golden brown and heated through, about 20 minutes.
  5. Top each potato with the remaining bacon and green onion and serve immediately. To prepare in advance, place the cooked potatoes in a covered container and refrigerate for up to three days. Reheat in a 350°F oven until warmed through, approximately 20 minutes.
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