How To Navigate The Whole Foods Hot Bar Like A Boss With Wellness Blogger Elizabeth Harrington

by | Feb 13, 2018 | Nutrition Tips | 0 comments

Wellness blogger Elizabeth Harrington is passionate about living a healthy lifestyle, and sharing that with followers of her blog and her Instagram page, @thefreshscoop.

She’s super inspirational, too. After suffering from a serious back injury, Elizabeth has been on a journey to heal her body through living a healthy lifestyle with real food and fitness. And her blog and Instagram page are full of easy to implement tips and tricks around how she stays on track with her own healthy lifestyle.

When we first came across Elizabeth on Insta, one of her posts that really drew our attention was her post on How To Navigate The Whole Foods Hot Bar Like A Boss. We loved her tips so much and felt that they were incredibly helpful for anyone who has ever felt overwhelmed at the Whole Foods hot bar. So we asked Elizabeth if we could share her tips here on TSWB, and she so graciously said yes. Here they are…


Elizabeth suggests looking for items cooked with olive oil instead of canola oil, sunflower oil or sesame oil. She recommends looking for these items on the salad bar, which has a lot of raw veggies and veggies cooked with cleaner ingredients. She says that often there will be two of the same side dishes (for example, mushrooms), but they might be prepared differently when you take a closer look. The hot bar might have them cooked in canola oil and the salad bar might have them cooked with olive oil, sea salt and black pepper. Choose the ones cooked in olive oil instead. 


Elizabeth says that people are usually surprised at how many dishes on the hot bar have cane sugar in them. She recommends choosing the sides and meats without sauces, which likely have cane sugar added. 


The salad bar and hot bar are great opportunities to eat a different variety of vegetables than you normally might eat, and including a variety of different colors in your diet is beneficial. For instance, each different color carrot offers different nutrient contents. Elizabeth suggests loading your plate up with all the different colors. For example, in the photo above, Elizabeth chose a base of zoodles (spiralized zucchini noodles) with black beans and quinoa, and topped with tricolored carrots, mushrooms, arugula, cabbage, kale, purple sweet potato, turmeric roasted sweet potato and a citrus mix. 

Our takeaways from Elizabeth’s tips? Most importantly, start to become more aware of what ingredients are in the foods you choose to eat by thoroughly reading the ingredients lists. And, look for as much color on your plate as you can get (hint: think ROY G BIV).

Photo Credit: @thefreshscoop


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