While 2016 brought zoodles, kale and cauliflower, 2017 is sure to surprise. From ugly foods and real food meat substitutes to sauerkraut and bone broth, it seems this year will bring continued sustainability with a focus on inflammation and digestive health. Watch as Suzanne and I discuss this year’s food and nutrition trends.

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Video Transcription:

Speaker 1: What do you have in store for us?

Speaker 2: Well, Suzanne, if one of your goals was weight lifting for the new year, we’ve got you covered. But not only that, we’re gonna be talking about food trends today, and this is something you’re gonna wanna learn all about. Maya Nahra is here, registered dietician. Tell me a little bit what we can expect today.

Maya Nahra: I have five new food and nutrition trends that are up and coming in 2017, including this bad boy right here which is an amazing fruit that you can turn into a vegan meat option. I’ll tell you all about it.

Speaker 2: So much fun! All right, well the table’s full. We’ve got lots of fun stuff, Suzanne, it’s gonna be a great show. Food, wine, chocolate, we can’t go wrong.

Speaker 3: A new year means new trends. When we come back, we’ll take a look at the hottest food trends for 2017. Grab a spoon, you won’t want to miss it.

Speaker 1: 2017 is off to a great start in the food world, and registered dietician Maya Nahra is here with some of the hot food trends we can look forward to. Good morning, great to see you!

Maya Nahra: Good morning, great to see you!

Speaker 1: I feel like 2015/2016 it was all about kale. [crosstalk 00:00:58] last year, and so you brought some really cool things that we’re gonna be talking about this year.

Maya Nahra: Yes!

Speaker 1: Let’s start with the ugly food movements.

Maya Nahra: It’s amazing. You’re right, 2016 brought us a lot of the kale and a lot of cauliflower rice, so 2017, there are some rising stars here, and it starts with the ugly food movement. We’re actually continuing sustainability, so a lot of fruits and vegetables, if you go to the farmers’ markets, they’re not the typical color, they’re not the typical shape. We actually as a country throw away $165 billion a year in food including fruits and vegetables.

Speaker 1: Wow.

Maya Nahra: So in the grocery stores farmers can’t actually … Look at these beautiful carrots or heirloom looking carrots and tomatoes and things like that because they don’t look typical

Speaker 1: Or they may not look perfect therefore people aren’t gonna buy them.

Maya Nahra: Exactly. There’s the same nutritional content in these, so when we can get to the farmers’ markets or buy more locally sourced, things like that, then we can contribute to this ugly food movement and actually get the same nutrition.

Speaker 1: Yeah, who cares how it’s shaped. It’s beautiful.

Maya Nahra: Exactly.

Speaker 1: Yeah, delicious. What’s the next one we’re gonna be looking forward to.

Maya Nahra: We’re gonna continue the sustainability theme. We’ve seen last year a lot of alternative flours. The alternative flours are gonna continue, so we have things like coconut flour, ground-up coconut, almond flour’s a big one, there’s some garbanzo bean flour. There’s a brand new one you’re gonna start seeing more of. I have a picture here of a coffee been cherry. This is the actual cherry that you can get the coffee bean on the inside. What happens is a lot of farmers would throw away that cherry and just discard it as waste, but what they’re starting to do is grind it down into a flour. There is actually a lot of fiber and protein in that flour so that’s a new one we’re gonna start seeing more of.

Speaker 1: What is that called?

Maya Nahra: It’s a coffee flour.

Speaker 1: Coffee flour. All right, I love that. From ugly food movement to, I gotta say, funky food movement. What are these amazing, heavy …

Maya Nahra: This is a jackfruit. Part of this continued sustainability is going to be around alternative meat options.

Speaker 1: Okay.

Maya Nahra: The jackfruit has been a long-term alternative meat option that is a fruit. It’s naturally very sweet. It’s like a candy. You can actually see the fruit inside. I have a picture of the actually fruit when you cut it, and now you can turn this into a vegan meat option. It mimics shredded chicken or pork.

Speaker 1: That is so cool.

Maya Nahra: This is actually like a pulled pork sandwich that you can make out of it if you fry it or boil it.

Speaker 1: If you don’t have the guns to get one of these, you can open up a can. It comes canned, right?

Maya Nahra: You can, absolutely.

Speaker 1: And I just put some barbecue sauce on it and it’s a vegan alternative.

Maya Nahra: Yeah, you can put it in the frying pan and add some barbecue sauce to it. People love the flavor, there getting rave reviews.

Speaker 1: That’s so cool. All right, our next trend.

Maya Nahra: Our next one, we’re looking at gut health, and digestive health. I love this one. As a behavioral dietician who focuses on difficult weight loss, everything starts in the digestive system.

Speaker 1: Right.

Maya Nahra: If we’re not in tune with digestion is not on par, not as healthy as we can be it leads to so much health decay. Weight loss becomes hard, we have hormonal problems, inflammation is on the rise, so you’re gonna start seeing more sauerkrauts. Sauerkrauts have a lot of good probiotics to it, that you’re going to naturally fermented foods. Bone broths are actually increasing.

Speaker 1: I’ve heard a lot …

Maya Nahra: … in popularity.

Speaker 1: Yes, bone broth, Maya, a lot of people are substituting chicken and vegetable with bone broth, and literally the marrow of a …

Maya Nahra: Yes.

Speaker 1: … animal.

Maya Nahra: Bone broth is actually really simple to make at home. You would just go ahead and saute the bones or roast the bones and then throw all that into a pot like you’re making stock. There’s actually the proteins and fats that are in bone broth help to maintain and really heal the gut integrity and the integrity of the digestive system which is going to help our mineral and vitamin uptake.

Speaker 1: Very interesting, and again a probiotic drink.

Maya Nahra: Yes, this is just the juice of the actual sauerkraut which sounds a little weird but it’s actually a pretty amazing drink, and you can use it as, say, natural Gatorades if you will, too. Sports drinks.

Speaker 1: Very cool, and then we’re looking at seaweed, right?

Maya Nahra: Last but not least, yeah, we’re gonna see two new super foods that are going to be pretty popular, the first being seaweed. Now I wouldn’t hang your hat on vitamins and minerals but it does offer some iodine which is gonna be a really great mineral for our thyroid. It actually adds a really great flavor to salads and additional foods that we have, too.

Speaker 1: Do you just crumble it up, or how do you put it in salad?

Maya Nahra: You can crumble it up. There’s different types of seaweeds so you can crumble it up as well. These are like a seaweed chip. I actually just bought these in the store.

Speaker 1: Like snack size.

Maya Nahra: Yeah, snack size.

Speaker 1: And quickly, what is this at the end?

Maya Nahra: Last one is tumeric. Tumeric is really powerful anti-oxidant and anti-inflammatory that we can just grind up on salads and add to different roast vegetable options and meat options.

Speaker 1: Maya, thank you so much.

Maya Nahra: Yeah.

Speaker 1: And don’t hurt your back lifting up these things. They are heavy, but these are all the food trends that you are gonna see, and you saw it here first. Thank you so much, and if you want more information about Maya or how to get any of this information just visit our website.