Whole Foods has predicted the food trends for 2018, and kale and avocado are out!
Whole Foods Market has predicted the top food trends for 2018 and while kale is out, floral foods infused with lavender and rose to coffee made with mushrooms are the products you can expect to see on store shelves in the coming year, and the industry trends that are on the rise.
1. Edible flowers and floral flavors:
Floral flavors like lavender, rose, hibiscus, and elderflower are finding their way into everything from sparkling water to lattes. You might even see them more and more in savory foods like pesto and salads too.
2. Super powders:
Super powders like maca, matcha, cacao, turmeric, and spirulina have been popular for smoothie fanatics. Plan to see these finely ground powders listed at your favorite juice bar alongside standard favorites like wheat grass and spinach.
3. Functional mushrooms:
These mushrooms are not the typical button mushrooms you sometimes add to pasta. Functional mushrooms have mostly been used in dietary supplements. In 2018 you might be skipping your morning coffee for a cup of energizing reishi or chaga mushroom broth.
4. Middle Eastern cuisine:
It’s time to explore more of what Middle Eastern food has to offer besides the well loved hummus. Look for spices like harissa, za’atar, and sumac and dishes like shakshuka, lamb, and grilled halloumi, as well as “dishes like shakshuka, grilled halloumi and lamb. Other trending Middle Eastern ingredients include pomegranate, eggplant, cucumber, parsley, mint, tahini, tomato jam and dried fruits.”
5. Plant-based meat alternatives:
People will be devouring more plant-based alternative foods like, tuna-free sushi made with tomatoes, and veggie burgers that bleed like real meat. New plant-based milks, non-dairy yogurts, and vegan cheeses are being developed too, made from items like yellow peas, pili nuts, and bananas.
Expect taco twists like dessert tacos, tacos with seaweed shells, and grain-free tortillas for paleo-friendly folk.
Yes, the whole vegetable is edible. Now its a trend. Root-to-stem focuses on using every part of the vegetable. Carrot top pesto, turnip green chimichurri, and pickled watermelon rind are some examples.
More and more companies are jumping on the carbonated beverage bandwagon. From fizzy cold brew coffee to sparkling maple and birch sap, these healthy takes on soda only sound indulgent.
Cozy Up with These DIY Fall Drinks
Autumn is so exciting! It’s chilly, pretty, and awesome. Warm sweaters, cozy reading socks, and delicious hot autumn drinks. Nothing feels cozier than curling up with a hot cup of your favorite fall drink under a warm throw and not feeling guilty about staying inside because, well, it’s far too chilly out to be out there. So here is a list of our favorite, most delicious fall drinks. Enjoy!
Decadent Nutella Hot Chocolate *Crock Pot
- 6 1/2 cups skim milk
- 1 can sweetened condensed milk
- 1 T vanilla
- 1/4 cup cocoa
- 1 cup Nutella
- 1/4 tsp salt
Combine all ingredients in the Crock Pot and cook on low for 2 hours. For a less sweet, more milky version, add 1 to 2 cups more skim milk.
Pumpkin Spice Coffee
- Brewed Coffee
- 1 T Pumpkin pie filling
- Pumpkin pie spice to garnish
- Vanilla creamer
Mix pumpkin pie filling and a splash of vanilla creamer to taste with cup of brewed coffee. Add whipped cream and pumpkin pie spice to garnish as desired. Enjoy!
Read Next: 50 Warm and Cozy Fall Dinner Recipes
CARAMEL APPLE CIDER
- 4 cups apple cider
- 2 tsp vanilla
- 1 tsp apple pie spice
- 1/4 cup caramel
- cinnamon stick (optional)
Cook to simmer and serve!
Salted Caramel Mocha
- Mocha latte k-cup kit from Starbucks
- Sea salt
- Caramel Sauce
- Turbinado sugar (for garnish
Add a dash of sea salt and caramel sauce to Starbucks mocha latte k-cup kit. Garnish with whipped cream and turbinado sugar as desired. Enjoy!
Read next: Easy and Delicious Butternut squash Chili
Easy and Delicious Butternut Squash Chili – Clean Eating Recipe
My husband and I recently decided to try eating better by incorporating healthier carbs into our diets and getting rid of excessive amounts of grains, etc. There is currently no bread whatsoever in the kitchen. How weird. Weird but really nice! One of the new meals we’ve tried that really stood out for flavor was this Easy and Delicious Butternut Squash Chili. Check it out below, and leave a comment about how it turned out for you!
Butternut Squash Chili
Serves 8. prep time: 30 min. total time: 1 hour
3 tbsp avocado oil, divided
1 large yellow onion, chopped
1 large carrot, chopped
2 large stalks celery, chopped
1 1/4 tsp sea salt, divided
3/4 tsp ground black pepper, divided
1 small jalapeno chili pepper, seeded and diced
3 cloves garlic, minced
4 cups peeled, seeded, and diced butternut squash (abo 1 medium squash)
1 1/2 lb ground beef
1 tbsp each ground cumin and dried oregeno
4 tsp chile powder
1 tsp smoked paprika
2 14-oz BPA-free cans fire-roasted diced tomatoes
1 cup chicken broth
optional toppings: sliced green onion, shredded cheddar, chopped avocado, fresh cilantro
1. In a large dutch oven on medium, heat 2 tbsp oil. Add onion, carrot, celery and 1/4 tsp each salt and pepper: cook, stirring occasionally, until tender, about 6 minutes. Stir in jalepeno and garlic: saute 2 minutes. Add remaining 1 tbsp oil, squash and 1/4 tsp each salt and pepper: cook, stirring, 1 minute.
2. Add beef, cumin, oregano, chile powder, paprika, and remaining 1/2 tsp salt; cook, stirring to combine and break up meat until beef is cooked through, 5 to 6 minutes. Pour in tomatoes and broth. Increase heat to medium-high; bring to a boil, scraping any browned bits from the bottom. Reduce heat to low, cover and simmer 20 minutes, stirring once or twice.
3. Garnish with optional toppings of choice. Or let cool then cover and refrigerate for up to 3 days.
other recipes to try:
The Perfect Winter Lunch: Spicy Chicken Noodle Soup
The (colder) winter is here, diets are in and morale is low. The solution: a nice tasty bowl of delicious soup that is both easy to make and a reminder of those exotic holidays spent abroad.
2 tbsp tamarind paste
4 red Thai chillies, finely chopped
2 cloves garlic, crushed
2.5cm/1-inch piece Thai ginger, peeled and very finely chopped
4 tbsp fish sauce
2 tbsp palm sugar or caster (superfine) sugar
8 lime leaves, roughly torn
1.2 litres/2 pints/5 cups of chicken stock
350 g/12 oz boneless chicken breast
100 g/3 ½ oz carrots, very thinly sliced
350 g/12 ozsweet potato, diced
100 g/3 ½ oz baby corn cobs, halved
3 tbsp fresh coriander (cilantro), roughly chopped
100 g/3 ½ oz cherry tomatoes, halved
150 g/5 ½ oz flat rice noodles
Fresh coriander (cilantro), chopped, to garnish
1. Place the tamarind paste, Thai chillies, garlic, Thai ginger, fish sauce, sugar, lime leaves and chicken stock in a large preheated wok and bring to the boil, stirring constantly. Reduce the heat and cook for about 5 minutes.
2. Using a sharp knife, thinly slice the chicken. Add the chicken to the wok and cook for a further 5 minutes, stirring the mixture well.
3. Reduce the heat and add the carrots, sweet potato and baby corn cobs to the wok. Leave to simmer uncovered, for 5 minutes, or until the vegetables are just tender and the chicken is completely cooked through.
4. Stir in the coriander (cilantro), cherry tomatoes and noodles. Leave the soup to simmer for about 5 minutes, or until the noodles are tender. Garnish and serve hot.
Tamarind paste is produced from the seed pod of the tamarind tree. It adds both a brown colour and tang to soups and gravies. If unavailable, dilute molasses (dark muscovado) sugar or treacle with lime juice.
Bon appetite and be sure to let us know how the recipe turned out for you in the comments’ section below.