I’m a terrible shopper. Clothes. Household goods. Gifts. Even when it comes to food, despite all my good “guru” advice, I buy more than I need, struggle to carry it all home on my bicycle, struggle again to fit it in my fridge and cabinet and then struggle to use up all the so-beautiful-I-can’t-resist fresh veggies before they’ve given up all their nutrients. Fortunately, I’m a creative cook and do manage to let very very little go to waste, but back to gifts…

Maybe it’s my humble beginnings, or my grandparent’s humble beginnings or just the Grinch in me; I can’t stand the thought of a pointless gift. Nor can I stand the thought of a low-quality gift…some plastic thing that makes someone laugh or smile for about 2 seconds then gets forgotten for 5 years in a drawer somewhere until it gets tossed. Don’t get me wrong; being a food lover, I am perfectly fine with the temporary satisfaction of something that tastes amazing. I just believe it really should be amazing and memorable if it’s going to be temporary. Food, therefore is often my gift solution.

First, my terrible shopper steps in with big, unrealistic ideas. I want to give everyone I know a plane ticket to Malta to eat the simple, incredible bread and cheese meal I had there once. Or I’d like to fly my entire family to one beautiful spot where we’d prepare and share a meal all together. Is there a way to prepare all the small bites recipes I worked on for The Whole Deal and send them a selection? Probably not. Darn.

Instead, I build boxes and baskets of food tailored to the recipients. They know how much I love food and I hope that means they feel the love from me through the food to them. Homemade food-and bodycare-gifts are fun. Many cookie recipes will ship okay if packed carefully. You can even make homemade crackers and top with an interesting salt.

Homemade gifts are always well received, but what I really love is to shop for all the wonderful, indulgent and rare treats and condiments that come to the store for the harvest and holiday seasons. In my work, by this time of year, I’ve been hearing about and seeing these things for months and months before the holiday season, sometimes I even get to taste them. And then, finally, everything is in the store and I have fun picking out the holiday goodies, special jams and chocolates, olive oils and vinegars, crackers and brittles. (My favorite is our Panettone… OMG!)

If you think I’m just a grocery store dork and food is an odd gift, then make it something more. Add a gift card, that’s simple and who wouldn’t want one? Or, one year I sent everyone bottles and jars of my favorite condiments along with vegetable steamers and a little homemade booklet of ideas and recipes for enjoying steamed veggies. And this year my mother-who doesn’t enjoy cooking-may get condiments from me, too. I’ll add a food storage system and-here’s the real love-a promise from me that I’ll make extra when I cook freezable meals on the weekends so I can share a few frozen servings with her.

So, while I’m truly a grinch when it comes to silly nonsense gifts, I have a big heart when it comes to food and the pennies I’ve been saving for gift-giving season are lovingly spent on something I can believe in…good food. If you’ve got time right now-congrats if you do-share your food gift solutions. I’m sure plenty of folks are starting to get desperate for gift ideas.

…about The Whole Deal Online Coupons

We’re doing cartwheels because we think you might be! Our customers have been asking to be able to print The Whole Deal coupons right at home, so we put on our most colorful ties (yeah, right) and went to talk to our friends at Mambo Sprouts and our vendor partners—because they’re the ones who actually provide the coupons. Lo and behold, they were willing to join us in making it work! Because this is new territory for us and many of them, you’ll notice that only a limited selection of coupons are available online at any one time. Later, we hope to be able to offer more, but we really wanted to do what we could as soon as possible so you can save more as soon as possible! As always, you can find all of The Whole Deal coupons in the in-store guide along with even more ways to keep the budget blues at bay: money-saving tips, budget recipes, meal planners and the ever-popular Sure Deals.

I was talking to my friend Liza Burke the other day. She’s Marketing Team Leader at our store in Memphis. Every year she sits at the Whole Foods Market holiday table and without fail she gets frantic hosts that just found out “my niece and her boyfriend are coming for a holiday meal and they are VEGETARIAN!” I thought it would be great to share Liza’s story and her tips on the subject, so, without further ado, heeeerrrre’s Liza!

For years my adoring grandmother thought that the only thing a vegetarian could possibly eat was raw broccoli and plain pasta without any sauce. And after helping her make Thanksgiving dinner, I understood why. Everything had meat in it! The stuffing had giblets, the mashed potatoes were made with chicken stock and the green beans were made with ham. To her, meat was an essential seasoning. If you are in this boat, or simply don’t know what to serve your vegetarian guest, let me lend a hand.

For starters, realize that there’s no reason to spend a fortune on serving one guest. I often see customers leaving with $50 worth of food just to feed the one vegetarian. It’s not necessary. Vegetarian ingredients are budget friendly!

Next, you will want to know exactly what “vegetarian” means to your specific guest(s). For example, “vegan” means not only no meat, but no dairy or honey either. The tricky thing is that some unlikely ingredients aren’t vegan, such as some white sugars that are processed using animal bone. Even some soy and rice dairy alternatives have casein in them which is milk derived. If you are serving vegans, your best bet is to go with labels that say “vegan.” We can help you find them!

“Lacto ovo” is a type of vegetarian that doesn’t eat meat, but does eat eggs and dairy. They are a breeze to serve because dishes such as mashed potatoes and many vegetable dishes are vegetarian friendly if you refrain from using animal-based ingredients or meat (including chicken broth!). If your secret family recipe includes meat ingredients, you may be able to set a small portion aside before adding those ingredients.

Here are some quick tips for including vegetarian options in your holiday meal:

Think about what you’re already making. It is likely that most of your sides are or can be vegetarian/vegan friendly. No need to make a separate meal when yours can feed meat eaters and vegetarians alike!

Visit wholefoodsmarket.com/recipes and check out The Whole Deal for some of the best vegetarian and vegan recipes you can find. All of our recipes are labeled for special diets and are searchable by category.

Don’t worry about our meal emulating yours. If you’re having turkey and stuffing, don’t think we have to have a turkey substitute and vegetarian stuffing. How about stuffed winter squash or vegetable lasagna instead?

Think it through. Vegetarianism is generally a fundamental value for those who practice it. My grandmother was notorious for saying “oh you can eat this-it only has a little meat in it.” If you use animal ingredients, be sure you let your vegetarian know. It’s likely that they will taste it if you don’t, and it could make them ill.

Remember dessert! It’s a classic oversight to forget the vegetarian at dessert time, and then feel like a bad host. Ask us for ideas. We even have vegan whipped cream.

Try it! If you taste some of the vegetarian food you’re creating, I assure you it will take some of the stigma out of it.

Rely on us. As always, we’re here to help you make your dinner delicious, affordable and suitable for all. Don’t hesitate to ask. You’re going to be the host/hostess with the mostest, no doubt about it.

I don’t know about you, but when I spend all morning in the kitchen preparing the Thanksgiving feast, I’m not that interested when the time comes to sit down and eat. My senses are completely overloaded from chopping, stirring and tasting and living in the wonderful aromas of the kitchen. I know, I know. I could make or purchase things ahead, or ask people to bring things or help-and I do to some extent-but my true enjoyment of that day is actually the cooking.

I also enjoy the day after Thanksgiving. I love eating the leftovers as I relax in front of a movie and recover from the day before. And I love that I love them, too, because I know that I’m not wasting any money by wasting food. And then, on Saturday, I transform the leftover turkey into one of my favorite dishes of all time, sopa de lima (lime soup). I have friends who’ve told me not to bother inviting them to Thanksgiving dinner, they’d rather come over for my sopa de lima on the weekend!

My tradition of making this soup began in the fall of 1991 when I was driving around the Yucatan peninsula with friends in a VW bug for three weeks, including Thanksgiving Day. We noticed sopa de lima-made with chicken-on almost every restaurant menu and made a point of trying each version we encountered. Most of those we tried were very brothy, with not much in the way of chicken, turkey or vegetable chunks. But that broth was incredibly delicious with its rich stock base, complex blend of herbs and spices and big lime presence. I’ve had similar “tortilla soup” in restaurants in the States that are also brothy, but less lime-heavy, and often have short chunks of corn on the cob and slices of avocado on top.

When we returned from our trip, I found myself craving that soup and just had to try recreating it. I wanted something heartier for the fall and winter, so my version ended up almost stew-like in consistency. And now I make it every year with the Thanksgiving turkey leftovers. (Sometimes I’ll make a quicker version using a rotisserie chicken and boxed broth. For years, my 9-year-old niece always requests it when I cook dinner for her family.)

In the photo is a similar recipe using chicken and while this Spicy Turkey Soup is also similar, here’s my way (no exact measurements, sorry-just go your own way!):

1. Remove all the meat from the turkey carcass, tearing into big shreds and reserve in the fridge.
2. Make stock from the carcass.
3. Sauté onion, garlic, carrots, celery, sometimes some bell pepper and always one or two minced jalapeño peppers, until onions are translucent.
4. Add chopped fresh tomatoes and sauté just 2 or 3 minutes more.
5. Add a good amount of chili powder, oregano and a pinch of ground clove. Stir to coat all ingredients thoroughly.
6. Add the turkey stock, bring to a boil, add the turkey, bring to a boil again, then reduce to a simmer and cook until carrots are just tender, only about the time it takes to squeeze all the limes and chop the cilantro in the next step.
7. Remove from heat and add a lot of fresh-squeezed lime juice-about 6-8 limes worth-and a bunch of cilantro, chopped.
8. Place a layer of tortilla chips in the bottom of each individual wide, shallow bowl, sprinkle on shredded Monterey Jack cheese and then ladle the soup over that so the hot soup melts the cheese onto the chips.

Well, now you know my guilty secret. My favorite parts of celebrating one of our country’s most popular holidays are hiding in the kitchen on THE day, eating leftovers in front of the TV the day after, and then the next day getting my taste buds outside the country! But, more importantly, you have another idea for how to use turkey leftovers. Why don’t you see if your favorite turkey leftovers recipe might convince my taste buds to stay Stateside…let’s hear it!

Make Décor do Double Duty. Decorate your table with winter squash, fresh herbs, citrus, apples, pears, pomegranates and nuts, and then use them in recipes.

It reminded me that the time and weather is right for my annual collection tromp. Every fall when the air gets as crisp and sweet as a new-crop apple, I grab my garden snips and a stiff bag or two and go out to essentially steal from Mother Nature.

The loot is dried plants, seed pods and flowers, as well as berries, colored leaves, vines, small evergreen branches… anything with interesting color or texture that looks like it will hold up for a while. Fortunately, I know my poison ivy and am able to steer clear of that!

When I get home, I cover the big dining table with newspaper and unload the fruits of my caper. Next, I gather the things I actually bought to add even more color and texture, many of which fall into the décor-now-eat-later category. I love pomegranates, apples and squashes, especially with the natural hues and rough textures I foraged outdoors.

I then put together a few different styles of arrangements, a tall one for the dining table when not in use and also one that is low-profile to use when we’re eating so we can see each other for conversation. I make one for the sideboard or a hall table, too. And then, either the same day or a few weeks later, I make simple mini arrangements of just a few items and tape them together to use instead of bows when I’m wrapping holiday gifts.

I love the naturally festive and seasonal look of the arrangements around the house every day for a month or two, but I also take a little time to punch them up when we’re having a party. I’ll buy a few Whole Trade™ flowers and depending on what type they are, either slip one or two into my existing arrangements dry or alter the arrangements a bit to incorporate something that will hold water for a blossom or two. It’s also fun for shorter periods to decorate with interesting bowls or small baskets filled with bright citrus or a colorful variety of pears.

The point is, decorating for the holiday season doesn’t have to rob your food budget…it can be part of it, and is just one way to steal ideas and materials from Mother Nature. Oh, and don’t forget to string popcorn and cranberries if you’re decorating a tree. When you take the tree down later, you can hang them outside for the birds to eat.

So, who’s got more ideas for edible or stolen-from-nature décor? I’m sure I’m not the only one who needs some crisp, sweet Fall ideas.

I truly enjoy cooking and I get a decent meal on the table pretty quickly most nights of the week, but I’m not too proud to take shortcuts when my time is especially valuable. And, while going the buy-some/make-some route usually-not always!-costs a bit more than completely homemade, it is still a money saver compared to dining out.

So, there are plenty of times when I pick up a rotisserie chicken or pre-cut veggies from the salad bar to help me save time in the kitchen by omitting a few steps in a recipe. What about you? Tell us your tip for using an item from our Prepared Foods department to cut your cooking time and get a meal on the table PDQ. You might win a $100 Whole Foods Market® gift card just in time to help make your holiday meals a little easier, whether you order a complete prepared feast or buy-some/make-some-perhaps starting with a cooked turkey. We’ll draw a winner at random from all the tips we receive by the deadline of November 3rd.

Remember, if you haven’t already, sign up for The Whole Deal e-newsletter. You’ll hear from us a few times each month about in-store specials and money-saving tips…and future contests, too.

Hope you enjoyed “value contest month” on our blog during October. Tune in to our Facebook and Twitter feeds for more weekly contests throughout the holidays.

Sometimes when I go out to eat, as I’m enjoying a favorite restaurant dish, I think about what went into that dish and how I might make it—or something similar—at home. It’s fun for me to try to identify the ingredients and the preparation steps. And, of course, it’s also a real money saver to cook and eat at home!

I’d love to hear which restaurant dish you’ve tried to replicate at home—or which one you wish you could! So share your desired dish for a chance to win a $50 Whole Foods Market® gift card plus three of our favorite cookbooks. The winner will be chosen at random from entries received by the deadline of October 26^th.

Remember, if you haven’t already, sign up for The Whole Deal e-newsletter. You’ll hear from us a few times each month about in-store specials and money-saving tips…and future contests, too.

Tune in to our Whole Story blog next Wednesday for another special value-focused weekly contest!

It was definitely not news when I learned that 82% of those in a Harris Interactive survey said that the way they shop for groceries has changed in the past year or so, that they’re using more coupons, comparison shopping and buying more grocery store brands. Sales of our own branded 365 Everyday Value® products have indeed grown as shoppers discover their value…great pricing on natural and organic, without the artificial additives often found in value brands. Can you tell we’re proud?

We know you’re buying them-thanks!-so tell us which is your favorite 365 Everyday Value® brand product and how you use it. We’ll choose a winner at random from the responses we receive and that winner will receive a $50 Whole Foods Market® gift card plus A Better Bag filled with some of our favorite 365 Everyday Value® items. Get on it! The deadline for responding is October 19th.

And, if you haven’t already, be sure to sign up for The Whole Deal e-newsletter. You’ll hear from us a few times each month about in-store specials and money-saving tips…and future contests, too.

Tune in to our Whole Story blog each Wednesday in October for a special value-focused weekly contest!

In a recent Harris Interactive survey, 76% said they don’t want to compromise on the quality of the food they buy and 65% say they would like to find ways to be able to buy natural and/or organic foods on a budget.

I was thrilled to read these stats because not only have I known in my heart that the former was true, I also knew that the latter happens all the time, so it’s clearly possible…and maybe this Value Guru actually provides some help. Honestly, though, while I never seem to run out of ideas-and certainly not words-I don’t have all the answers for how to get the most value out of great-quality natural and organic products. That’s where you come in.

Share your best tip for how to get the good stuff for less and you could win a $50 Whole Foods Market gift card along with a Better Bag loaded with our pantry favorites. We’ll choose a winner at random, but get on it…the entry deadline is October 12th!

And, if you haven’t already, be sure to sign up for The Whole Deal e-newsletter. You’ll hear from us a few times each month about in-store specials and money-saving tips…and future contests, too.

Tune in to our Whole Story blog each Wednesday in October for a special value-focused weekly contest!

Thanks for playing everyone! We received more than 500 ideas for small bites appetizers costing less than 50 cents per piece. And boy was it hard to whittle that down and choose a winner. We were searching for a recipe that used ingredients and an approach that wasn’t already in our list of 50-cent small bites that will appear in that issue. While many delicious ideas made the short list, her use of spinach provided a much-needed vegetable component and the mushroom cap replaced the cracker or bread “carrier” so common in appetizers.

In addition to celebrating the glory of seeing her recipe in print, Susan will receive a $50 gift card from Whole Foods Market®. How’s that for a small bite of fame?

Stay tuned for more online contests from The Value Guru throughout October!