Ancient Grains

6 Food Trends To Help You Eat Better In 2016

The Huffington Post has compiled a list of new trendy ingredients and meals that will help add versatility to your new, healthier diet this year. The good news? Ancient Grains made the list!

1. Power Bowls: “Bowls are the new plates! (…) For lunch and dinner, power bowls are edging out the entrée salad. Served cold or warm, bowl meals combine all sorts of vegetables with whole grains such as quinoa, farro, brown rice or soba noodles and a protein source, including grilled meats, eggs, beans, nuts, cheese or tofu.”

2. Spiralized Vegetables: “These nutrient-rich pasta-imposters are a tremendous way to eat more vegetables – and, of course, they can help you cut down on calories and refined grains, if that’s a goal. (…) Some of the best vegetables to turn into noodles are butternut squash, carrots, turnips, beets and zucchini – known as zoodles.”

3. Ancient Grains: “Ancient grains definitely deserve a spot on your plates (or bowls) in 2016. Rich in fiber, protein, B vitamins and other nutrients, ancient grains can be swapped for pasta or rice in dishes, added to salads and power bowls, and prepared like oatmeal for a warm breakfast bowl topped with fruit and nuts.”

4. Pulses: “Beans, peas, lentils and chickpeas are getting new respect. The United Nations has declared 2016 the International Year of Pulses, which will bring broader awareness of these dry seed crops for their stellar nutritional profile and positive impact on the environment. Let’s hope the celebration will inspire more people to build meals around pulses.”

5. Healthy Fats: “Instead of low-fat, the focus is on healthy fats – the unsaturated kind that’s found in olive oil, fatty fish such as salmon, olives, nuts and seeds. Perhaps the biggest beneficiary of the healthy fats trend has been the avocado – chocked full of monounsaturated fats.”

6. Plant-based meals: “This is not about turning vegan or demonizing meat. Instead, it’s about appreciating a new view of veggies. Now vegetables have become the star of the center of the plate, not simply a side dish.”

Click here to read the full article (in PDF format).

Ancient Grains

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