Eating Well

Shrimp Alfredo for Two (serves two)

DIETARY: pescatarian

TOTAL TIME: 35 minutes

1 pound peeled and deveined shrimp

2 large garlic cloves, minced

½ teaspoon smoked paprika

¼ teaspoon salt

12 ounces rigatoni pasta

2 tablespoons olive oil

1 shallot, minced

¼-½ teaspoon red pepper flakes

½ cup dry white wine

1 15 oz jar Alfredo sauce

Grated Parmesan

Fresh basil leaves

Combine shrimp, garlic powder, paprika, and salt in a medium bowl. Set aside to marinate.
Cook pasta according to package instructions.
Heat olive oil in a large skillet over medium heat. Sauté shallots with red pepper flakes until translucent. Add shrimp and cook 1-2 minutes per side or until opaque. Deglaze with white wine.
Add alfredo sauce and cooked pasta. Heat through and serve with shredded parmesan cheese and fresh basil.

February 2026 Sales Flyer A (1/28-2/10)

January 28, 2026 by The Natural Grocery Company

February 2026 Sales Flyer A (1/28-2/10) (larger print)

Strawberry-Banana Vegan Smoothie Recipe

January 27, 2026 by The Natural Grocery Company

This smoothie recipe is a plant-based twist on the classic flavor—strawberry banana! 🍓🍌

Add unsweetened cashew butter and optional protein powder for healthy fats, protein, and a rich creamy texture.

Strawberry Banana Smoothie (serves 1)

DIETARY: Plant based

TOTAL TIME: 5 minutes

1 ripe banana, peeled

¼ cup unsweetened cashew butter

½ cup oat milk

½ – ¾ cup fresh or frozen strawberries

plant-based protein powder, optional

In a blender, add banana, cashew butter, oat milk, strawberries, and protein powder, if using.
Blend at high speed until the mixture is smooth and creamy. Pour smoothie into a glass and enjoy.

Detox Salad Recipe

January 20, 2026 by The Natural Grocery Company

This detox salad is full of healthy veg and delicious savory flavor!

Have it as a side or add your favorite protein and grain for an easy lunch. We recommend salmon and quinoa as a combo. 😋

Detox Salad (serves 4)

DIETARY: Plant Based

TOTAL TIME: 35min

¾ pound green cabbage

½ pound broccoli florets

½ bunch dino or lacinato kale

¼ pound carrots

½ cup roasted almonds

1/3 cup sunflower seeds roasted

Maple-Tahini Dressing

1/3 cup tahini

5 tablespoons water

4 tablespoons apple cider vinegar

3 tablespoons maple syrup (or to taste)

2 tablespoons olive oil

¾ teaspoon sea salt

Thinly slice cabbage and broccoli. Remove kale from stems and roughly chop. Peel and grate carrots. Add vegetables to a mixing bowl.
In a separate bowl, whisk together dressing ingredients until smooth and creamy. Adjust seasoning to taste.
Pour 1/3 of the dressing over the salad and toss to combine, adding more dressing as needed.
Roughly chop the roasted almonds. Top salad with almonds and sunflower seeds.

Chimichurri Sauce Recipe

January 16, 2026 by The Natural Grocery Company

Chimichurri sauce is versatile, vibrant, and packed full of herbed flavor!

Try it on top of white fish such as cod, haddock, or pollock for a protein-packed and nutrient dense dinner.

Check out the recipe below! 👇

Chimichurri Sauce (makes 1 cup)

DIETARY: Plant Based

TOTAL TIME: 15min plus 1 hour of resting

½ cup Italian parsley leaves from one bunch

3 large garlic cloves

1 medium jalapeño, ribs and seeds removed

½ cup olive oil

3 tablespoons red wine vinegar

1 teaspoon dried oregano

¾ teaspoon sea salt

½ teaspoon coarse ground black pepper

Finely mince parsley, garlic, and jalapeño pepper and place in a small mixing bowl.
Stir in olive oil, red wine vinegar, oregano, salt, and pepper.
Allow sauce to rest for 1 hour to allow flavors to develop before using.