Special Diets

If you have a unique dietary plan, we can help

We Have Information on Gluten-Free and Several Other Unique Diets Available For Your Family.

Gluten Free

What does following a gluten-free diet mean? That you're embarking on an easy diet with a wide range of health-promoting effects. Instead of dwelling on what you’re giving up, consider that you’re going to enjoy a whole new world of delicious food options to meet your special dietary needs. You’ll be eating seasonally, choosing more fresh fruits and vegetables, focusing on meats, seafood, poultry, legumes, lentils, corn, and rice, and discovering fascinating ancient grains such as quinoa, amaranth, and millet. You’ll be able to eat potatoes, eggs, most cheeses, even chocolate (!)—and enjoy them without guilt because you’ll be taking good care of your body. In fact, you’ll probably end up eating—and feeling—better than ever!

Visit this page for more information about living Gluten Free

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We carry a large variety of gluten free items, the brands listed below represent just some of the offerings we carry

Raw Foods

“Raw” is all the rage these days, but what does it mean to eat raw? And is it possible to get enough protein and other nutrients while following a raw diet?

Raw foods are those that have not been heated above 108°F to 118°F

Raw, defined

Most raw foodists eat only plant-based (vegan) foods, including vegetables, fruits, nuts, seeds, legumes, and seaweed. Raw foods are those that have not been heated above 108°F to 118°F, depending on who you talk to. The logic behind this is that many of the nutrients in foods are extremely sensitive to heat. This is especially true of the water-soluble vitamins, like the B-vitamins, folate, and vitamin C. As Katie McDonald, a raw food chef and certified Holistic Health Coach in Rhode Island puts it, “The more you do to a food, the less it does for you.”

Raw food advocates also look to the enzyme content of raw foods, saying that cooking destroys delicate enzymes that could otherwise go toward improving the digestion of the foods you’re eating.

Read up on Raw here

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In addition to our always fresh produce, we carry many more raw foods throughout our stores. Look for these brands and our Raw Foods section for more.

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Herbed Shallot-Stuffed Portobello Mushrooms: Main Image

Quick Facts

Nutrition Facts

Calories 52
  Calories from Fat 10 (19%)
(2%)Total Fat 1g
(1%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
(0%)Cholesterol 0mg
(0%)Sodium 10mg
(23%)Potassium 815mg
Total Carbohydrate 9g
(10%)Dietary Fiber 3g
Sugars 3g
Sugar Alcohols 0g
(8%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Herbed Shallot-Stuffed Portobello Mushrooms

Ingredients

  • olive oil cooking spray

  • 6 medium portobello mushrooms, stemmed (5 to 6 ounces each)

  • 1 large shallot, finely chopped

  • 1 large tomato, cored and chopped

  • 15 to 20 large fresh basil leaves, chopped

  • 1 tsp extra-virgin olive oil

  • 1 tsp white balsamic vinegar

  • sea salt, optional

We stay away from bread, but we have a weakness for classic tomato-basil bruschetta, such as is served Italian restaurants. Using large, flat portobello mushrooms is a good way to avoid the bread but still get the fantastic flavors of sun-ripened tomatoes, summer's best basil, fruity olive oil, and a splash of white balsamic vinegar. You will make this over and over again. We do!

Directions

  • Preheat the oven to 425°F. Spray a baking sheet or baking pan with olive oil cooking spray.
  • Wipe the mushrooms with a clean, dry towel. Lay the mushrooms on the tray and spray with a little more cooking spray.
  • Bake for 20 to 30 minutes, turning the mushrooms once during baking, or until the mushrooms are soft and tender.
  • Meanwhile, in a small mixing bowl, stir together the shallot, tomato, and basil leaves. Stir in the olive oil, vinegar, and a tiny pinch of sea salt, if using. You will have about 1 1/2 cups of topping.
  • When the mushrooms are soft, remove them from the oven. Spoon a little of the topping onto the mushroom caps, spreading it over the inside of the caps. Serve immediately.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.