I don’t think anyone would accuse me of being fashion-forward, but when it comes to food? I love trying out trends! Not all of them, though—just the healthy ones. So I had a ton of fun sifting through 2016 food trend forecasts from around the web. In the end, I turned up 11 trends I think you might actually want to try. (Or not; you be the judge! 🙂 ) I’ve also included three trends I wish would just disappear now or sooner as my husband’s grandma says.
Are you ready to get trendy? Here we go!
If I had a pitcher of on-trend water infused with strawberry, orange, and mint from Simple Vegan Blog in my fridge (see the pic at the top of the post), I’d probably be much better hydrated. Anything that makes drinking enough water tasty and fun is definitely on my to-try list!
I’m thrilled to see cauliflower on Shape’s list of trending foods for 2016. The ultimate chameleon, cauliflower takes on whatever shape—and flavor—you need it to. From savory (Indian-spiced cauliflower rice) to sweet (healthier chocolate silk pie), cauliflower has earned its moment in the sun.
According to Whole Foods, plant-based foods and body care products are not only here to stay but getting hotter every day! That’s great news for your health—and the health of the planet.
From teff to amaranth, non-traditional flours are going to be big in 2016. Of course, for those us of who are sensitive to gluten, easy access to gluten-free flours like buckwheat, sorghum, and millet is a boon! However, it’s not just gluten-free folks who benefit: Eating a variety of whole-grain flours provides a broad spectrum of vitamins and minerals that beats plain white flour any day of the week.
Savory French toast
I’m not sure exactly when maple syrup became passé, but apparently it’s so last year. This year, the cool kids are eating savory versions of traditionally sweet foods, like French toast. While I’m not sure about this one, I have to say, I’m game to try this chickpea-based Bread Besan Toast from Veg Inspirations, but made with gluten-free bread. Now for the big question, though: What do you put on it??
Home-grown veggies from grocery store scraps
Apparently regrowing lettuce and other vegetables from scraps is not only economical, but totally on-trend, at least so says Pinterest. Now, I haven’t tried regrowing celery from the lopped-off base, but I sure have grown greens from that beet I forgot in the bottom of my vegetable drawer. Check me out, I’m a hipster! 😉
DIY fermented foods
According to Pinterest, do-it-yourself fermented foods are hot right now. Personally, the fermented food I most want to try making is plant-based yogurt, because those little cups of almond milk yogurt at the grocery store are pricey and loaded with sugar! Luckily Wendy at Healthy Girl’s Kitchen has posted a fantastic tutorial on making your own plant-based yogurt.
“Cashew milk is about to take over,” says Lisa Lillien, better known as Hungry Girl, on Shape.com. This is one trend I’m already all over—cashew milk not only tastes great, but is low-calorie, too. My favorite brand, SoDelicious unsweetened vanilla cashew milk, has only 35 calories per cup. Most importantly, though? Cashew milk makes the best vegan hot chocolate. Just add a tablespoon of cocoa powder, a pinch of instant coffee, and your sweetener of choice to a cup of cashew milk for a cozy winter treat.
True story: If you want to buy a cup of decaf after 10:00am at Starbucks, you’ll likely have to wait for a pour-over. (Why, Starbucks? Why would you only brew decaf in the morning?) Since I’m not the most patient person, the extra wait makes me a little crazy. However, I will say that pour-over makes a darn fine cup of coffee, which may be why it’s trending for 2016. Plus, if you use a glass or stainless steel coffee brewer like this best-seller on Amazon, you can avoid leaching plastic into your joe, a concern with disposable pod single-cup coffeemakers. Given this recent study linking coffee drinking with a reduced risk of death (woo hoo!), despite the wait, pour-over coffee is a trend I can get behind. (Just not when I’m jonesing for my half-caff.)
I love snacking on kale chips and delightfully crispy freeze-dried fruit, so I’m excited to see that we’ll be likely getting even more of these goodies in 2016, at least at Whole Foods!
Powdered peanut butter
Regular peanut butter, while loaded with healthy nutrients and protein, is also high-calorie due to its sky-high fat content. That means it’s really easy to overindulge! Enter powdered peanut butter, like PB2, made from defatted peanuts. Shape says it’s going to be all the rage this year, and I’m glad for it. Mixed with a little water, powdered peanut butter packs intense peanut flavor into a fraction of the calories. (My husband likes mixing it into jelly directly for flavor-packed PBJ. He’s a little weird. 😉 ) Powdered peanut butter is also awesome for healthier no-bake cookies, smoothies, and savory soups.
3 Trends that need to end
Fact: Jerky = processed meat. Fact: Processed meat causes colon cancer. In fact, processed meat was classified as a carcinogen by the World Health Organization earlier this year. Yet I’m seeing jerky in stores everywhere. Can someone please tell me why this is trending right now?
Yes, that’s a mimosa made with beer. Pretty much all I have to say about that is ew. 😛
Enough already with the saturated-fat-is-good-for-you myth. It’s not. Full-fat dairy may be “in” for 2016, but that doesn’t make it healthy. Full-fat dairy and its associated saturated fat are linked to heart disease, stroke, and an increased risk of breast cancer. Besides, from a logical standpoint, full-fat dairy is designed to turn a 60-pound calf into a 600-pound cow in 6 months. Think I’ll pass!11 #Healthy food trends for 2016 (plus 3 that need to end) Click To Tweet
Now it’s your turn:
- Which of these trends do you want to try?
- What food trends annoy you?
- What predictions do you think are missing from the list?
- And most important: What would you put on savory French toast??
Shared on the Healthy Living Link Party.