October A Sales Flyer (9/24-10/14) (larger print)
Chicken Nachos Recipe
These loaded chicken nachos are guaranteed to be a crowd-pleaser! Whether you’re hosting a game-day tailgate, planning a fun family dinner, or just craving something cheesy and satisfying, this recipe delivers big flavor.
Layered with seasoned chicken, melty cheese, and all your favorite toppings, they’re easy to customize and even easier to love.
Grab the recipe and get ready for everyone to ask for seconds (and thirds)!
Chicken Nachos (Serves 4)
TOTAL TIME: 20 minutes
1 pound ground chicken
1 packet Siete taco seasoning
1 5-7.5 oz bag Siete tortilla chips
2 large Roma tomatoes, seeded and chopped
1 15 oz can pinto beans, rinsed and drained
½ cup thinly sliced red onion
1 small jalapeno, thinly sliced
8-12 ounces shredded Mexican blend cheese
½ cup cilantro leaves
½ cup Sour cream
½ cup Salsa
- Cook ground chicken by following the spice packet instructions.
- To assemble nachos, place tortillas chips on a baking sheet then evenly distribute cooked chicken, tomatoes, beans, red onion, jalapeno, and cheese.
- Bake for 15 minutes at 375° F or until heated through and cheese has melted.
- Garnish nachos with cilantro and serve with sour cream and salsa.
Hoes Down Harvest Festival at Full Belly Farm – October 4, 2025
Over 30 years ago, the Full Belly Farm “Hoes Down Harvest Festival” was started to bring people out to the country and deepen their connection with food and land.
Today, Hoes Down is a festival fundraiser focused on educating people first-hand about the positive impacts of farming. At Hoes Down, guests experience activities like pruning trees, milking a cow, making compost and seasonal cooking. They eat local organic food and dance to the tunes of bluegrass and contra dance with one another. Attendees camp under the stars in their walnut orchard and wake up to a farm fresh breakfast.
Full Belly Farm invites you to join them in celebrating farming and rural living with your two feet in the soil!
Saturday, October 4, 2025
Know Your Farmer: Full Belly Farm
Did you know that organic farming practices can support healtheir soil, ecosystems, and communities?
This organic month, shop healthy produce grown right here in your community at The Natural Grocery Company stores!
We’re proud to partner with Full Belly Farm to bring you a wide variety of locally grown veg and other products like their jams, tea cakes and fresh flower bouquets. Each carrot, onion, or radish was grown sustainably on their organic farm! 🚜
“Full Belly Farm is a certified organic farm located in the beautiful Capay Valley of northern California. We are committed to fostering sustainability on all levels, from fertility in our soil and care for the environment, to stable employment for our farm workers. We strive to be good stewards of this farm, so that this generation and future generations may continue to be nourished by the healthy and vibrant food that we produce. Our farm has been certified organic since 1985, and we strive to continue to support local food systems and create a strong local food economy.”
Want to visit and learn more about Full Belly Farm? Attend their Annual Hoes Down Festival on October 4. Information and tickets available at
September 2025 Sales Flyer B (9/10-9/23)
September 2025 Sales Flyer B (9/10-9/23) (larger print format)
Kid’s Lunch Box Recipe
Kids Lunch Box
DIETARY: Traditional
TOTAL TIME: 30 minutes
For the Sandwiches:
1-2 slices sandwich bread
1 slice cheddar cheese
5 pepperoni slices
- Using a cookie cutter, cut out two bread shapes for the sandwich using one or two slices of bread depending on the size and shape of the cookie cutter.
- Assemble sandwich by layering the pepperoni and cheese between the slices of bread.
For the Vegetable Sticks:
1 small cucumber
1 small red bell pepper
1 medium carrot
- Slice vegetables into ¼ inch thick slices. Use various shaped cutters to cut out shapes.
- Thread veggies onto blunt end toothpicks to create mini veggie skewers. Alternatively, place veggie cut outs into small cups and arrange in bento box.
For the Pinwheels:
1 whole wheat flour tortilla, 8” round
¼ cup softened cream cheese, plain or flavored
- Spread cream cheese onto the tortilla and roll up. Chill in the refrigerator for 30 minutes then slice into ½” thick wheels.
Fruit and cheese sticks:
1 red apple
2 cheddar cheese slices, ¼” thick
- Slice apple into ¼ inch thick slices. Use various shaped cutters to cut out different shapes.
- Cut shapes out of the cheese slices.
- Thread fruit and cheese onto blunt end toothpicks to create mini fruit and cheese skewers. Alternatively, place cut outs into small cups and arrange in bento box.
Vegan Crispy Bars Recipe
These vegan crispy bars are packed full of chocolate and coconut flavor!
They’re perfect for potlucks, lunchbox treats, or anytime you need a quick no-bake dessert .
Vegan Crispy Bars (6-8 servings)
DIETARY: Gluten-Free, Vegan
TOTAL TIME: 1 hour, 20 minutes
1 cup smooth peanut butter, unsalted
2/3 cup brown rice syrup
1/3 cup maple syrup
1 ½ teaspoon vanilla extract
5 cups rice cereal
1 ½ cups vegan bittersweet chocolate chips
1 tablespoon neutral oil
3 tablespoons shredded coconut
1: In a 6-quart pot, melt together peanut butter, syrups, and vanilla on medium low heat. Stir in cereal.
2: Spread mixture in a parchment lined 9” by 9” pan and press down flat.
3: Melt chocolate with oil and spread over bars. Sprinkle with coconut and chill until set, about 1 hour.
August 2025 Sales Flyer A (7/30-8/12)
August 2025 Sales Flyer A (7/30-8/12) (larger print)
Emerald Pineapple Smoothie Recipe
Emerald Pineapple Smoothie
DIETARY: Plant-based, Gluten-free
TOTAL TIME: 15 minutes
1 coconut
1 banana, peeled
10 ounces frozen pineapple
1 handful of baby spinach
1 ½ teaspoon Emerald Energy or other spirulina greens powder
- To extract the coconut water, poke a hole with an awl into one of the three eyes, invert and allow water to drain. When all coconut water is extracted, wrap coconut in a cloth and using a hammer, carefully crack open the coconut. Alternately, use 1 cup bottled coconut water.
- In a blender pitcher, combine the coconut water, banana, pineapple, spinach, and greens powder.
- Blend contents until smooth and serve promptly.
If serving this as a smoothie bowl, pour smoothie into the split coconut (or bowl) and garnish with dragon fruit, blueberries, kiwi, flaked coconut, and chia seeds.
Summer Zucchini Chips Recipe
Looking for quick but healthy options to satiate your cravings? Look no further than these zucchini crisps!
Throw them in the air fryer for a delicious appetizer or snack!
Summer Zucchini Chips (makes about 40 pieces)
DIETARY: Vegetarian, Gluten-free
TOTAL TIME: 1hr.
2 medium zucchinis, cut into ¼-inch slices
1 ½ cup gluten-free panko breadcrumbs
¾ cup grated parmesan cheese
¼ cup salt-free everything bagel seasoning
½ teaspoon sea salt
2 large eggs, whisked
Preheat your air-fryer to 400F
- On a baking tray or shallow dish, combine panko breadcrumbs, parmesan cheese, and everything seasoning. In a separate bowl, whisk the eggs.
- In batches, coat each zucchini slice with the egg mixture. Transfer to the breadcrumb mixture, pressing to make a nice crust on each side.
- Air fry zucchini slices in baches. Place slices directly in fryer basket, leaving room for the air to circulate—do not crowd the basket. Cook for 8 minutes, flipping halfway through. Promptly remove zucchini chips from fryer basket and place on a cooling rack. Sprinkle with salt while hot. Repeat with remaining zucchini slices.
- Serve with your favorite dipping sauce.
Can’t find everything bagel seasoning? Substitute with ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon poppyseeds, and 2 teaspoons sesame seeds.