Top Food Trends Get a Healthy Makeover

Imagine my surprise when I read the article about food trends in Nation’s Restaurant News by Bret Thorn. Usually I open up an article on food trends to see mouth-watering pictures (aka food porn) of juicy gourmet burgers, crispy & glistening bacon strips, unusual deep-fried carnival fare, cheesy & warm comfort foods. Bottom line: Food trends – especially in restaurant mags – tend to celebrate and roll-around-in gluttonous food and laugh in the face of any health-conscious hippy suffering through a salad.

Well times are a changin’! In this article, I applaud Bret Thorn as he highlights trends that really sing the praises of healthful offerings… here’s his four food trends report:

1) Specialty Ingredients

2) New Ethnic Flavors

3) Healthful Offerings

4) New Vegetables

Why do I suspect there’s been this change of heart… that We the People are seeking out & creating a trend for more wholesome, nourishing food? It can only be one thing. TASTE.  The number one reason people eat is TASTE… so guess what… if you don’t think healthy food tastes good… you haven’t tried enough. Healthy food can absolutely be delicious & something you prefer over less nutritious fare. Added bonus: there’s no food hangover or guilt in the morning.

You may not like every beet preparation, quinoa salad or leafy green dish that crosses your plate, but don’t give up. Keep trying & you will surprise yourself. It’s never too early or too late to develop a palate for whole grains, vegetables and even tofu! And how do you develop a palate… just keep trying… with an open mind.

So, I’m inspired by these 4 food trends and here’s how I am going to use this article in my own kitchen:

1) Specialty Ingredients

Salmon Burgers. I’m going to bring Whole Foods fresh salmon burgers to an end of season backyard BBQ. Did you know? You can ask your Whole Foods team member to cut the salmon patty in half & re-patty it into 2 smaller ones?! Sure it’s a smart way to control portions, but also a smaller size is less intimidating/ fishy for those of us still acquiring a taste for it.

2) New Ethnic Flavors

Banh Mi Tofu Sandwich. I’ve been trying to perfect this sandwich and still working on it. I’m planning a trip to LA in the coming months so I’m going to get inspired & find thisBanh Mi food truck that I’ve been obsessed with since seeing them on The Food Network:

3) Healthful Offerings

Trader Joe’s Brown Rice Penne. This seriously is the best pasta. When well cooked, the texture beats every whole grain pasta on the market – I should know since I lived on pasta cooked in a hot pot in college and years after. My goal: I need to stock up on this stuff. Great when tossed with perfectly steamed broccoli florets and Rao’s brand spicy pasta sauce.

4) New Vegetables

Celery Root Puree. I have had celery root but it’s not a regular on my menus. I’m motivated to try it because I hear ‘foodies’ talk about this being the modern take on potato-only mash po. I need to find a healthy & delicious recipe and give this a try! Anybody?

Earthbound Farm Power Greens & Baby Kale. I always have this in my fridge, but if you don’t, it needs to become one of your pantry staples.

Source: The Chopping Blog (http://goo.gl/qO8oB)