Posts Tagged ‘protein bars’

Crystal Ball: Food Edition

December 22, 2014

Crystal ball

This week, we are gazing into our crystal ball to predict what food trends we will see in 2015.

katydid and shadow on leaf

Don’t bug me:

Insects are creating a buzz as a new source of sustainable protein. While many countries have been eating insects for centuries, Americans are yet to embrace the concept.  Not only are insects protein rich, they pack 15% more iron than spinach, double that of beef and have as much vitamin B12 as salmon. They are also low in fat and cholesterol. Even more importantly, insects thrive on very little water and consume agricultural byproducts, such as corn husks and broccoli stalks, thereby creating a much smaller negative impact on the environment. Chupal is already selling protein bars made from crickets, that are available in dark chocolate, coffee and cayenne, peanut butter and chocolate and a coconut, lime ginger flavor. Watch for insects to become more accepted in the food world in the coming year.

Savory yogurt:

Last year, Blue Hill released it’s savory yogurts in flavors such as beet, carrot and tomato, made locally from grass fed cows. Greenwich Village staple Murrays Cheese has set up an in store yogurt bar, featuring tomato and kimchee flavored varieties. A new shop in New York’s famed Chelsea Market called Sohha Savory Yogurt, is also getting in on the action, with flavors such as Zaatar’ and Everything Bagel. India, Greece and many Arab countries frequently use yogurt in their cuisines, so mixing it with herbs, spices and vegetables seems almost intuitive. Haagen Daz has already introduced it’s line of savory frozen yogurts in Japan, so they should be making their way stateside soon.

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Ugly root vegetables:

Farmer’s markets and CSA boxes are always filled with random, ugly root vegetables that perplex consumers over how to prepare them. Chefs are not deterred, and kohlrabi, parsnips and celery roots are among the vegetables showing up on high end restaurant menus. Whether fried, gratineed, or pureed, these humble vegetables are replacing the potato for a flavorful and trendy new twist on classic fare that everyone will be talking about next year.

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Cauliflower is the new kale:

Move over kale, there is a new kid in town. Cauliflower, the latest wonder-veg, is a master of disguise. While we love it just roasted with a little olive oil and parmesan cheese, it’s also the perfect stand in for its less health conscious counterparts. Puree it into mock mashed potatoes, or use it to create a stand in for a pizza crust. Coat it,bake it and slather it in hot sauce for a vegetarian take on buffalo wings. Puree it into a rich, creamy soup without the cream.  High end restaurants are beginning to offer cauliflower steak as a main dish alternative to meat. Roasting the entire head whole has also taken off, with chefs putting their own twists on seasonings and sauces.

New takes on hummus:

Hummus has already gained popularity with the masses, out trending salsa on Google search. The Middle Eastern chickpea spread is so popular, that every grocery store features a variety, and Subway is experimenting with using it on their fast food sandwiches. Foodies are taking their favorite spread to the next level, infusing it with other international flavors, such as Thai chili, and cilantro and chimichurri. Others have used the same concept with alternative ingredients, substituting Japanese edamame or lentils in place of the traditional chickpeas. Watch for a flavor explosion of new riffs on hummus to develop this year.

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Punch:

Dust off your grandmother’s punchbowl, because the old mainstay of social gatherings is coming back and this time it’s spiked! Mixologists in upscale venues are pulling out the punches, creating communal cocktails with unique ingredients.

Rickhouse in San Fransisco serves a bowl of aged rum, lemon juice, Peychaud’s bitters, ginger beer and an herbal liqueur called Amaro CioCaro for $50. New York’s NoMad Hotel Bar offers a $110 concoction of cognac, Royal Combier liqueur, lemon juice, demerara syrup, lemons, mint and lots of ice. It’s only a matter of time before everyone else gets in on the act. We are already seeing lots of upscale food and beverage websites touting alcohol laced punch recipes for holiday entertaining at home.

Tickets to high end restaurants: Frustrated by “no-shows,” restaurants are exploring selling tickets for dinner, enabling chefs and restauranteurs to ensure a full house and preplan their food orders with more exactness. A prefixed menu with a set price including tip can be booked online, just as one might book theatre tickets or air travel.Discounts are often offered to those who book early. Highly acclaimed restaurant Alinea is among the pioneers of this new system. For hot spots, plan to set the alarm to jump on line as soon as reservations open, just as we do to book bikes at fitness studios.

Restaurants creating “Instagramable” moments:

We are doing it anyways. It has been the bane of many restauranteur’s existence. People are photographing their meals and often asking the waiter to get into the act, which delays service to others. In the spirit of “if you can’t beat ’em, join ’em, chefs are whipping up Instagram and Pinterest worthy tidbits that are delivered ready for their photo op. Watch for unique plating and latte art to go mainstream, and novel adaptations of classics appearing. We have to admit we are already in on this one, with our handmade,whimsical treats on indigo jones eats, which we think are pretty pin-able , if we say so ourselves.

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Broth is the new juice:

Detoxing, juice cleansing, and green juices are the holy grail of the health conscious trendsetter. This year, juice bars and juice brands started popping up everywhere, and even Starbucks got into the action. Next year, souping could replace juicing, with soup cleanses emerging on the diet scene, and bone broth becoming the latest healthy fad.

Bone broth has already been having a moment in the wellness community, with nutritionists and fitness professionals touting its benefits. The broth, made from organic, grass fed animal bones boiled over a long period of time, is rich in magnesium, potassium, calcium and collagen. New York City chef Marco Canora has recently opened his outpost Brodo in a takeout window at his restaurant Hearth, selling, (you guessed it) broth. In California, newcomers Soupure is banking on their soup cleanses replacing cold, filtered juices. Developed in conjunction with a team of nutritionists and chefs, Soupure founders believe that soup is a more nourishing and satisfying way to cleanse than cold pressed juices, saying “Throwing away the vital fiber matrix reduces most fruits to simple sugars that could leave your liver overworked and kidneys imbalanced, and without the benefits of macro-nutrients like protein and good fats, many of the vitamins and minerals featured in some juice combinations are simply rendered unusable.”

Look for bone broth and soup cleanses to expand their visibility,with healthy soups and broths popping up on restaurant menus, and freestanding shops.

Photos: Glasshouse Images

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Not So Healthy “Health” Foods

June 27, 2012

Do you ever wonder why you aren’t losing weight, when you feel like you are making healthy meal choices? Chances are, despite their healthy reputation, many of the foods you are eating are packed with hidden sources of sugar, fat and calories!
Our friends at Everyday Health shared the inside scoop on 11 not so healthy “health” foods with us:

Protein bars, or “power bars” are touted as healthy snacks with deceiving labels such as “gluten free”, “low fat” and “natural”, but most of them are just fancy candy bars. Watch out for high sugar content and artificial ingredients. Many protein bars have 300-400 calories, and aren’t as satisfying as whole foods with a similar calorie count.

Granola, the organic, whole grain cereal, dried fruit and nut mix, is actually extremely high in calories, fat and sugar. Consider it a topping to sprinkle on yogurt and not as a meal.

Dried fruits are high in fiber and vitamins, but are also high in calories and sugar, and lack the water content of fresh fruit.  Just one cup of prunes packs over 400 calories, while the same amount of fresh plums has only 76.

Sushi is a great source of lean protein, vegetables and seaweed. However, many of the modern rolls have fried foods, mayo or cream cheese in them. Soy sauce is high in sodium, which can cause hypertension and bloating.

Stick to simple rolls made of fish, fresh raw vegetables and brown rice, and leave off the sauce.

Most Caesar Salads have more calories than a cheeseburger! While the lettuce is a great low-cal base, the croutons, cheese and fatty dressing make it a hidden calorie bomb! Go for a salad with lots of fresh vegetables and some grilled chicken, with a drizzle of balsamic dressing instead.

Opting for the filet of fish sandwich sounds good, but once the fish is breaded, fried and slathered in tartar sauce, it is no longer a healthy choice. Putting it on buttered white bread just adds insult to injury. Next time, try a grilled fish sandwich (open faced on whole wheat) or a simple fish taco with salsa and vegetables instead. Hold the sour cream and cheese please!

Margarine can be a good choice for those watching their cholesterol. Many margarines use trans fats, which is worse for your health than butter. Make sure your margarine is plant fortified, which can help reduce bad cholesterol levels.

Fruit juices often have tons of added sugar to enhance their taste. Even the pure fruit juices miss the fiber and nutrients that are found in the whole food, especially those with edible peels. They can also add up to lots of calories without even realizing it.

Bran muffins sound healthy, but in reality, the sugar, sodium and fat added to the whole grains make them a diet trap. The supersizing of baked goods, adds to the problem.

Flavored waters and sports drinks are either high in calories, or filled with artificial flavorings.  Those touted as vitamin and mineral enhanced often don’t have enough to substantially contribute to your daily requirement. Unless you are really sustaining long, tough workouts, opt for good ‘ole H2O.

Turkey burgers are thought of as a low fat alternative to red meat, but depending on the cut and preparation, they can have more fat than a lean cut of beef. Look for lean ground turkey at the store, and go easy on the trimmings!

Want to know more? Check out the full article and video at Everyday Health!

Photos and information courtesy of Everyday Health


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