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More Protein, Less Sugar — ALOHA is the better plant-based protein bar for a reason. More protein, less sugar. Nothing artificial, ever. USDA Organic, Non-GMO Project Verified. Unbelievably delicious. USDA Organic. Stevia Free.
All BEAR fruit snacks are made with real fruits and no added nonsens. We are the healthy and fun choice for on the go or every snack occasion. Adored by kids and loved by parents!
Dairy-free for all your needs. Our plant-based products are multi-talented and oh so delicious.
Force Factor performance nutrition supplements strive to deliver results to help you Unleash Your Potential® and achieve your goals in and out of the gym.
Halo Top was founded in 2011 to make a lower calorie ice cream that doesn’t sacrifice flavor and indulgence. Ever since, Halo Top has been constantly innovating products to give consumers indulgence they can feel good about. In addition to their traditional light ice cream pints, Halo Top recently released 8 new pints with mix-ins in every bite and still half the calories of other leading brands. No matter what type of sweet treat you crave, you can feel free to indulge with Halo Top’s better-for-you frozen treats.
La Preferida proudly celebrates more than 70 years in the food industry. From its beginnings as a small grocery store on the south side of Chicago to becoming a nationally recognized Mexican food brand, one thing has always remained constant—listening to its customers. Since 1949, the company has expanded to offer a complete line of more than 250 authentic Mexican ingredients, including beans, rice, salsa, seasonings, peppers, and more. As customer needs evolved, so did its products. To this day, its low-sodium and organic line extensions continue to grow. With an emphasis on quality ingredients and great taste, La Preferida has become a trusted brand for generations.
At Nature's Path we've always believed that humanity's best hope for creating a better planet is through the ways we grow and produce food. Food connects us all, and it's the simplest way we can all have a positive impact on our planet. Eating organic can help create a more sustainable future — but only if people enjoy eating it. That's why it also has to be delicious. Making better choices, without compromise.
Low carb and great taste are taken to the extreme with our Mission Carb Balance Flour Tortillas. Just 2g net carbs and zero grams of sugar per serving, these fiber-filled, low carb tortillas can make any of your favorite meals Better For You.
A functional soda with prebiotic fiber and classic cola flavor, delivering refreshing taste while supporting everyday wellness.
For more than 140 years, Quaker Oats has been the leading expert in oats and continues to be committed to providing consumers with the nutrition they want to help lead a healthy life.
Stonyfield Organic, a certified B Corporation, is one of the leading organic yogurt makers in the country. Here at Stonyfield Organic, we believe that taking care of organic farmers, their cows, and their life’s work will produce healthy food, healthy businesses, and a healthy planet.
See What's In Store
Check out the fun from our 2024 Kick-Off event, which showcased good-for-you-and-the-earth products carried on Jewel-Osco's shelves. Prizes, meal solutions and more surprises await for you this year!
Event Photos
Shopper stops by to pick-up freebies and coupons at our Welcome Table
Giveaway winner poses with her movie-night-themed prize.
Giveaway winner poses with her Jewel-Osco gift card.
Healthy samples are found throughout the store like Quaker Rice Cakes topped with almond butter and banana slices.
Featured Recipes
CHOOSE A RECIPE
Egg Roll in a Bowl
- 1 Tbsp. sesame oil
- 1 small red onion (diced)
- 1 Tbsp. minced garlic
- 1 Tbsp. ginger (finely minced)
- 1 lb. ground pork
- 2 tsp. sriracha sauce
- 1 bag coleslaw mix (14 oz.)
- 2 red bell peppers (sliced thinly)
- 1 bag matchstick carrots (10 oz.)
- 3 Tbsp. low-sodium soy sauce (or liquid aminos)
- 1 Tbsp. rice wine vinegar
- salt (to taste)
- black pepper (to taste)
- Heat sesame oil in a large skillet over medium heat. Add red onion, cook 2-3 minutes. Add garlic and ginger. Cook until fragrant, about 1 minute. Add ground pork and Sriracha. Cook and crumble until pork is cooked through and reaches an internal temperature of 160° F, about 7-10 minutes.
- Add coleslaw mix, red bell pepper, carrots, soy sauce, sesame oil, rice wine vinegar, black pepper, and salt, to taste, and stir until well combined. Cook, stirring occasionally, until cabbage is tender, about 5 minutes.
- Spoon pork-cabbage mixture in to a serving bowl. Drizzle with sauce of choice and garnish, if desired.
- Optional for garnish: sliced green onions, sesame seeds, wonton strips.
- Optional sauces: hoisin or duck sauce, sriracha, hot sauce, or sweet chili garlic sauce. For a creamy sauce, mix together Greek yogurt, sriracha, lime juice and salt to taste.
Homemade Chicken Taquitos
- 4 chicken thighs, cooked
- 1 container La Preferida Organic Green Enchilada Sauce
- Mission Soft Taco Tortilla
- ¾ cup shredded mozzarella
- 4 tbsp vegetable oil
- ¼ cup cilantro, chopped
- Shred chicken and fold in ¼ cup enchilada sauce + ½ cup cheese (save the remaining cheese.) Mix well.
- Heat the remaining enchilada sauce in a saucepan over low heat.
- Warm up the tortillas on the stovetop or microwave to make them pliable.
- Spoon 2 Tbsp of chicken mixture near one edge of the tortilla and tightly roll. Add a few pinches of cheese to the edge of the tortilla at the end – this will help seal it when heated.
- In a large pan, add oil and heat over medium heat until hot. Add taquitos, a few at a time, being sure not to crowd the pan. Rotate quickly, turning every few seconds until crisp on all sides.
- Remove from heat and add to a paper towel-lined plate.
- To serve, add to a plate and pour over enchilada sauce or serve as a dipping sauce. Garnish with cilantro.
Strawberry Caprese Salad
- 1 pint strawberries, hulled and diced
- 1 pint cherry tomatoes
- 8 ounces of fresh mozzarella (in cherry sized balls)
- 1 small bunch fresh basil, chopped finely
- 2 Tablespoons Pompeian Robust Extra Virgin Olive Oil
- 1 Tablespoon Pompeian Balsamic Vinegar
- Salt and pepper to taste
- In a medium serving bowl add strawberries, mozzarella cheese, and cherry tomatoes.
- Top with basil, and drizzle with Pompeian Robust Extra Virgin Olive Oil and Pompeian Balsamic Vinegar. Sprinkle with salt and pepper.
Red Pesto Bacon Rigatoni Pasta
- 8 oz (dry) Pasta Zara Rigatoni Pasta
- 6 oz Hot Italian Sausage
- 3 slices Thick Cut Bacon
- 1/4 Medium Yellow Onion (diced small)
- 2 cups Spinach
- 1.5 oz Dry Packed Sun-dried Tomatoes
- 6 Tbsp Sacla Pesto Chili
- 1 Tbsp Fresh Basil
- 1 Tbsp Shredded Parmesan
- Begin by cooking bacon in a skillet over medium-high heat. Transfer cooked bacon to a plate lined with paper towels to remove excess grease, set aside.
- Pour off most, but not all, of the bacon grease from the skillet. Then cook Italian Sausage until browned and transfer to the plate with the bacon. Do not clean or drain this skillet.
- Cook pasta in a separate pot according to package instructions to al dente, approximately 9-10 minutes. Meanwhile, add the diced onion to the bacon and sausage skillet and cook until translucent, about 3 minutes.
- Add sun-dried tomatoes to skillet along with 1/2 cup of pasta water from the other pot. Cook to re-hydrate the sun-dried tomatoes, about 2 minutes. Then add the spinach to the skillet and cook until wilted, another 2 minutes.
- When the pasta is finished cooking, drain the pasta, but keep a reserve of pasta water (at least 1 cup).
- Add the cooked pasta to the skillet, along with 6 Tbsp Sacla Pesto Chili. Stir to combine. Add pasta water as necessary to get the pasta fully coated.
- Crumble the bacon and add it to the skillet along with the cooked Italian sausage. Stir to combine.
- Serve hot and garnish with fresh basil and parmesan cheese.
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