May Health Hotline® Magazine Issue 34

Welcome to May’s good4u Health Hotline Magazine. With so much unpredictability these days, we’re learning to value the simple things in life – just in time for strawberry season. Although little, these sweet red berries not only taste like happiness but deliver potent antioxidants, like vitamin C and flavonoid antioxidants. Learn why buying organic berries is so important and get your strawberry fix with our delicious strawberry shortcake parfaits. Not feeling dessert? We’ve got you covered with our chard, herb & bacon egg bites. These are super easy to make and can be enjoyed for any meal.

If you’re feeling stressed right now, you’re not alone. Take a look at all the stress-buffering supplements and essential oils Natural Grocers has in stores to help cope with stress.

Last but not least, we know grocery shopping may make you feel a little uneasy right now. Not to worry – we’ve implemented safety protocols at each store. As always, our Crew is ready to deliver exceptional service (from a safe distance). You may notice an addition to their uniform – face masks. Learn how face masks can help flatten the curve.

Although it’s a little different, we hope you enjoyed this month’s good4u Health Hotline Magazine. We’re looking forward to everything getting more normal little by little, but for now, remember to practice gratitude and an appreciation of the lovely little details that enrich our lives. See you next month.


  • Chard, Herb & Bacon Egg Bites
  • Essential Oils: Therapy for Mind and Body, But Quality Matters
  • Stressed Out? 6 Amazing Supplements to the Rescue
  • Earth Watch: 9 Pieces of Good News
  • Strawberry Shortcake Parfaits

Chard, Herb & Bacon Egg Bites Served with Coconut, Berry, and Mango Salad

With its mild flavor and soft-textured leaves, chard blends perfectly with Parmesan cheese, crunchy-salty bacon, and Herbes de Provence in these fun and tasty egg bites. Serve along with a simple, yet bright and flavorful coconut, berry, and mango salad, and you’ll easily impress your friends or family with this easy weekend brunch!

For the egg bites
8 slices Natural Grocers Brand Bacon, cut into 1/8-inch-thick slices
1 small organic white onion
2 organic garlic cloves
1 organic red bell pepper
1 bunch organic chard
1⁄4 cup Natural Grocers Brand Organic Extra Virgin Olive Oil, divided
8 Natural Grocers Brand Organic Pasture-Raised Eggs
1 teaspoon Natural Grocers Brand Bulk Real Salt
2 teaspoons Natural Grocers Brand Bulk Herbes de Provence
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper
1 (6-ounce) package Natural Grocers Brand Organic Parmesan Cheese Shreds
For the salad
1 tablespoon Natural Grocers Brand Raw Unfiltered Honey
2 tablespoons fresh organic lime juice
1⁄2 cup Natural Grocers Brand Bulk Organic Unsweetened Shredded Coconut
2 (6-ounce) packages fresh organic blueberries
1 (10-ounce) package Natural Grocers Brand Organic Frozen Mango Chunks, thawed
  1. Preheat the oven to 350° F.
  2. Place a large skillet over medium-heat and add the bacon. Cook, stirring every minute or so, until the bacon is crispy and nicely browned (adjust heat accordingly to ensure even cooking). Once done, use a slotted spoon to transfer the bacon bits to a bowl and set aside.
  3. While the bacon cooks, dice the onion, mince the garlic, remove the stem and seeds from the red pepper and dice.
  4. Drain all but approximately 2 tablespoons of bacon grease from the skillet and set back over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and red pepper and sauté, stirring frequently, for another 2-3 minutes.
  5. While the onion cooks, rinse the chard leaves under cold water and shake off excess water. Remove the stems, stack the leaves, and roll them up. Thinly slice and then chop to create bite-size pieces. Add half of the chard to the skillet, toss to incorporate, cover, and let wilt, about 1 minute. Repeat the process with the remaining chard. Keeping the skillet covered, remove from the heat and set aside.
  6. Line a muffin pan with 12 muffin cups. Use approximately 2 tablespoons of olive oil to grease the liners.
  7. In a large bowl, whisk together the eggs, the remaining olive oil, and seasonings; stir in the chard-vegetable mixture and the cheese shreds and gently mix together. Evenly divide the egg mixture into the muffin cups using a ladle or a measuring cup with a spout. Sprinkle the bacon bits evenly over each cup and place in the oven to bake for 15-20 minutes, or until the eggs are set in the middle.
  8. While the egg bites cook, make the salad. In a large bowl, whisk together the honey and lime juice. Add the coconut, berries, and mango and gently toss until well combined. Serve alongside the egg bites.


Wine Pairing

Recommended Grape Variety: Prosecco

  • Pizzolato Prosecco with a dash of Orange juice - homemade mimosa!
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Strawberry Shortcake Parfaits

Strawberry shortcake is the perfect way to celebrate spring, and this make-ahead layered version is so pretty it’s the perfect dessert for special occasions. We swapped sponge cake for easy-to-make grain-free shortbread cookies and even made it dairy free and vegan so everyone can enjoy it!

For the shortbread cookies
2 tablespoons Natural Grocers Brand Bulk Organic Coconut Flour
1⁄2 cup Natural Grocers Brand Bulk Natural Almond Flour
2 tablespoons organic tapioca flour
  Pinch of Natural Grocers Brand Bulk Real Salt
2 tablespoons Natural Grocers Brand Organic Grade A Dark Maple Syrup
1⁄4 cup Natural Grocers Brand Organic Extra Virgin Coconut Oil
1 teaspoon organic vanilla extract
For the parfaits
1 (16-ounce package) organic strawberries
2 tablespoons Natural Grocers Brand Organic Strawberry Preserves
1 1⁄2 cups non-dairy whipped topping, thawed in the refrigerator for 4 hours
  1. Preheat oven to 350° F. Whisk together the coconut, almond, and tapioca flours and the pinch of salt. Add the maple syrup, coconut oil, and vanilla and use a fork to mix until a smooth dough forms. Roll the dough into twelve 1-inch balls and gently press each ball to form a ½-inch thick cookie. Place on a parchment-lined plate and chill in the freezer for 15 minutes.
  2. Set six strawberries aside for later use and stem and slice the remaining strawberries into ¼-inch thick slices. Transfer the strawberries to an airtight container and store in the refrigerator until ready to use.
  3. Transfer the parchment with the cookies to a baking sheet and rearrange cookies so they are at least two inches apart. Bake for 9-11 minutes, or until cookies are lightly browned. Set aside to cool completely, at least 30 minutes.
  4. Assemble the parfaits: Spread a thin layer of preserves over each cookie and break each cookie into small pieces. Place one cookie’s worth of pieces in the bottom of six small glass containers (wine glasses or half-pint mason jars work well). Add a layer of sliced strawberries, followed by a layer of whipped topping; be sure to spread each layer entirely to the edges of the containers so each layer can be seen. Repeat, adding another layer of cookies, followed by strawberries and whipped topping, finishing with the whipped topping. Lay the reserved strawberries on their sides and use a sharp paring knife to cut 4 or 5 slices vertically, from the end of the berries to just below the stems, leaving the slices attached to the stems. Gently fan the strawberries out and place one on top of each parfait for decoration. Refrigerate for at least one hour and up to 24 before serving.


Beer Pairing

Recommended Beer Style: Chocolate Ale

  • Samuel Smith Chocolate Ale
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