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September 2025 Health Hotline® Magazine Issue 98

September 2025 Health Hotline® Magazine Issue 98

Recipes

  • One Pot Rice and Chicken Bake
  • Pizza Bowl

Articles

  • Think Wisely - Organic Month
  • Biodiversity, Keystone for Life
  • Say Goodbye to Dry Skin
  • For The Love of Organics: Rice
  • Earth Watch
Read the Magazine
 

Articles

One Pot Rice and Chicken Bake

Coconut Free
Sugar Free
Gluten Free
Nut Free
Legume Free
Seed Free
Egg Free
One Pot Rice and Chicken Bake

Rice and chicken combined with leeks, peas, and lemon creates a bright, flavorful, and easy one-pot bake. A sprinkling of salty feta and herb-y parsley at the end take it to the next level. Just get it started and enjoy a little downtime while it finishes in the oven. Perfect for a busy weeknight!

1 hour
3 medium-large organic leeks (~2 pounds)
2 tablespoons Natural Grocers® Brand Organic Extra Virgin Olive Oil
1 pound boneless, skinless chicken thighs or breasts, cut into ½-inch cubes
1 (8-ounce) package organic mushrooms (such as cremini or button), sliced
1 cup Natural Grocers Brand Bulk Organic White Basmati Rice
1 organic lemon, zested and then cut in half
1 Natural Grocers Brand Bulk Organic Bay Leaf
1 teaspoon Natural Grocers Brand Bulk Organic Dill
3⁄4 teaspoon Natural Grocers Brand Bulk Real Salt
3⁄4 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper
1 3⁄4 cups + 2 tablespoons organic chicken broth
2 cups organic frozen green peas
1/2-1 cup crumbled organic feta cheese
1⁄2 cup chopped organic parsley
  1. Preheat oven to 400° F.
  2. Trim the root end off each leek then cut in half lengthwise. Wash thoroughly, removing any grit from the layers. Cut the white and light green parts into 1/2-inch pieces. Discard the dark green parts or save to make broth.
  3. Heat a Dutch oven or large, deep oven-safe skillet with a tight-fitting lid (at least five-quart capacity) over medium heat. Add the olive oil and swirl to coat, then add the chopped leeks. Sauté, stirring occasionally, until the leeks are tender and browned just slightly in a few spots, 5-7 minutes.
  4. Stir in the chicken, mushrooms, and rice and sauté for 1-2 minutes before adding the lemon zest, seasonings, and broth. Cover and increase the heat to bring the mixture to a boil.
  5. Once boiling, stir well, cover, and transfer to the preheated oven. Bake for 25 minutes.
  6. While the dish bakes, remove the seeds from the lemon, crumble the feta, and chop the parsley.
  7. When the dish is finished baking, remove it from the oven. Carefully remove the hot lid and pour the peas over the top. Replace the lid and allow it to rest for about 10 minutes.
  8. Squeeze the juice from the lemon over the top of the dish and stir well to combine. Remove the bay leaf. You can stir the parsley and feta in now or garnish the top or individual servings.
See Less

Pizza Bowl

Sugar Free
Gluten Free
Nut Free
Legume Free
Grain Free Diet
Egg Free
Pizza Bowl

Pizza night just got a fun and healthy upgrade! These easy pizza bowls have all the cheesy, saucy goodness your family loves—without the crust. They’re loaded with veggies, savory meat, and melty cheese, making them a delicious low-carb twist on traditional pizza. Simple to make and easy to customize, everyone can build their own bowl just the way they like it!

50 minutes
1 pound ground Italian sausage
1 cup thinly sliced organic mushrooms
1 organic bell pepper (any color), diced
2 cloves organic garlic, minced
1 tablespoon Natural Grocers® Brand Organic Extra Virgin Olive Oil
1 (12-ounce) bag frozen organic riced cauliflower (or for a higher-carb, grain version, sub 3 cups cooked organic rice)
1 teaspoon Natural Grocers Brand Bulk Organic Italian Seasoning
3⁄4 teaspoon Natural Grocers Brand Bulk Real Salt
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Onion Granules
1 cup Natural Grocers Brand Organic Pasta Sauce (any flavor)
1 1⁄2 cups Natural Grocers Brand Organic Mozzarella Cheese Shreds
1⁄2 cup Natural Grocers Brand Organic Parmesan Cheese Shreds
Optional add-ins
Organic greens such as spinach or kale
Pepperoni slices
Natural Grocers Brand Sliced Olives (Kalamata or black)
Organic feta crumbles
Organic tomato slices
Organic basil
Minced organic chives or organic parsley, for garnish
  1. Preheat the oven to 350ᵒ F.
  2. Add the sausage to a skillet set over medium heat. Gently break the sausage apart and cook, stirring every few minutes, until nicely browned. Use a slotted spoon to transfer the browned sausage from the skillet to a paper towel-lined plate. Drain all but approximately 1 tablespoon of the grease and place the skillet back over medium heat.
  3. Add the mushrooms and pepper to the hot skillet and sauté, stirring frequently, until the liquid from the mushrooms evaporates and the vegetables are tender, 7-8 minutes. Stir in the garlic and cook for another 2 minutes, or until the garlic is fragrant.
  4. Drizzle the olive oil over the vegetable mixture and stir in the riced cauliflower or cooked rice. Add the seasonings and cook, stirring frequently, until riced cauliflower is cooked through, 8-9 minutes (if you are using cooked rice, it is not necessary to cook for this long). If using organic greens, add them to the skillet, cover and let wilt for approximately 2 minutes. Gently stir to combine.
  5. Divide the vegetable-cauliflower rice mixture among four oven-safe bowls. Top with cooked sausage, optional add-ins, pasta sauce, and cheeses. Place bowls on a baking sheet and set in the oven to bake until cheese is melted, bubbly, and lightly browned, about 10 minutes.
See Less

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