Food Trends for 2020

Food Trends for 2020

We’ve had smashed avocado, coconut water and kale everything.  Smoothies, juice diets, goji berries, and veganism. Now it’s time for 2020 to give us the next big foodie trend.  Will it be nettles? Pine needle tea? Or my favourite (and vastly underated) combo of mashed carrot and swede?

According to food trend forecasts from Waitrose and Whole Foods, flexitarian eating styles and plant-based options are set to continue their popularity next year.  Research reveals celery juice, tahini and seaweeds are all in increasing demand and could be the next big trends (though I have to say, celery juice excites me about as much as pine needle tea).

Seaweeds
These have always had a devoted fan base.  Their distinctive taste adds depth and saltiness to soups, stir fry, and casseroles and makes a great sprinkle topping for salads (and chips!).  Rich in iodine, zinc, selenium and fibre seaweeds are especially good for mental wellbeing, energy, weight loss and supporting healthy thyroid function if your thyroid is underfunctioning (hypothyroidism).

Seaweeds are an extremely useful source of iodine for those who are dairy-free.  Aside from fish and seafood, dairy products are the main source of iodine in most diets.  If you’re not regularly eating fish and/or dairy products, aim to include seaweed 2-3 times a week to look after your iodine intake.

Clearspring produce a wide range of seaweed products as do Seagreens.  Both companies carefully source and sustainably harvest the seaweeds, ensuring strict high standards of production.

Tahini
Well known as a key ingredient in houmous, it can be hard to know what to do with any leftover tahini paste.  The type of tahini might influence your decision here; there are two types of tahini to choose from based on what sort of sesame seeds have been used.  Hulled sesame seeds produce a paler paste, whilst unhulled result in a darker coloured paste and slightly bitter taste.

Nutritionally, it is a great source of protein, B-vitamins, vitamin E, calcium, and magnesium – great for energy levels, healthy bones, cardiovascular health and hormone balance.  A perfect menopause food if ever there was one.

If you’re brimful with houmous, try these suggestions for using up tahini paste;
– Add to salad dressings with olive oil, garlic, and lemon juice
– Spread on griddled aubergine with a dash of soy sauce or tamari (gluten-free)
– Drizzle it over warm falafels
– Make baba ganoush
– Add a spoonful to butternut squash soup for a thick, creamy and slightly nutty taste
– Mix with honey and spread on sourdough toast for a comforting snack

Celery Juice
Perhaps my resolution for 2020 could be to get more excited about celery juice.  Whilst I love crunching on raw celery sticks (especially smothered in nut butter) the juice just turns me off.

Many of the health benefits of celery come from its fibre content and antioxidant compounds. Celery fibre aids digestion and cholesterol balance, whilst the antioxidants have anti-inflammatory actions, helping protect cells and tissues from damage.

The fibre is lost in celery juice, but vitamins and minerals remain, and celery’s high water content makes it a good base for a mixed veg juice blend.

According to the trend-setting soothsayers other foods to watch in 2020 include fruit based sugar substitutes such as pomegranate syrup and coconut syrup; different kinds of noodles, and unusual types of flour – think cauliflower flour and banana flour rather than plain or self raising.

Let’s see what unfolds over the next twelve months.  Maybe there’ll be a late surge for carrots & swede mash after all…

Tell us what will be on your plate in 2020 – come and join the conversations over in the Facebook group.  Trendy and non-trendy foods allowed.  So long as they taste good.

 

 

 

Nutrition tips I’d share with my 14 year old self!

Nutrition tips I’d share with my 14 year old self!

If I had a magic time machine I’d go back to the early 90s and have a quiet word with myself about food. 

I’d also have a quiet word about hairstyles and picking at spots, but food would be first.

At age 14 I was a terrible pescetarian.  I lived on tuna pasta bake, Linda McCartney Country Pies (*instant bloating*) Findus cheese pancakes, baked beans, and coffee. Lots of coffee. Black, two sugars.

I carried on eating like this into my late teens and early twenties.  My repertoire expanded a little when I moved out of home and lived with people who introduced me to houmous and feta cheese.

As you might expect, my health wasn’t exactly dazzling.  Every month I had 10-14 days of pre-menstrual tension symptoms of anger, depression, forgetfulness, brain fuzz, bloating and spots.  This was followed by heavy painful periods lasting 7-8 days.  I ping-ponged through the day on sugar-caffeine highs followed by exhausting slumps, and my bowels could tick off every type of poo on the Bristol Stool Scale.

If I’d known then what I know now, I would have abso-flippin’-lutely eaten differently.  The cheese pancakes would have been accompanied by broccoli for a start.

 

Nutritional gems I’d share with my Pearl Jam fan-girl, rubbish-pescatarian 14yr old self:

Drink some water.  I lived on coffee & tea, both of which were playing havoc with my digestion and blocking iron absorption (not a great combo with heavy periods).  Drinking at least 1l of water a day would have done my digestion, energy, and skin a whole lot of good.

Eat greens, everyday.  Mum always included at least 1 green veggie with our evening meal, however I could have been a lot more pro-active myself.  Brassica veggies in particular (broccoli, cauliflower, kale, Brussel sprouts, rocket) are packed with nutrients that support oestrogen processing in the liver – essential for hormone balance and managing PMT.

Ease up on sugar.  Adding 2 sugars to every black coffee really racked up my sugar intake and contributed to the bloating and teen spots.  Add in white bread, white pasta, and other refined carbs and the sugar total was HUGE!  Swapping to herbal teas and complex carbs would have made a significant difference to energy, digestion, skin health, and hormone balance.

Eat Real Food.  Back then, as a pescetarian I really needed to be eating a lot more fish, eggs, beans, pulses, and colourful fruits & veggies and none of that processed fake food marketed to vegetarians.

Protein, protein, protein!  Again, the fish, beans, pulses and eggs would have helped with this, alongside nuts and seeds.  I was in dire need of protein building blocks for healthy skin, zingy energy levels, and stable moods, and my diet wasn’t supplying them!

Prep a proper packed lunch.  A typical lunch consisted of cheese sandwiches with white bread, cake, and maybe a piece of fruit (maybe).  Then I’d come home at 4pm and feast on chocolate spread sandwiches.  Blimey, my pancreas was working overtime!  Better options would have been wholemeal pittas with salad & fish / eggs / fruit salad with nuts & seeds / houmous / guacamole / and a lot less chocolate spread!

What nutritional gems would you share with your teenage self?

We’ve had some fun discussions about our teen diets over in the Facebook group: come and join us! 

 

Get organised with this FREE 7 Day Meal Planner – #1 Small Step

Get organised with this FREE 7 Day Meal Planner – #1 Small Step

BlogHead_Nutrition Planning

When clients come for Follow On sessions, they tell me how planning and organisation have been the keys to making successful changes in their diet and lifestyle.

Planning and organising are the foundations to your new way of eating.  You will repeatedly thank yourself during a hectic week when you get home late and take a batch-cooked homemade soup out the freezer rather than a sad, beige, ready meal.

There are two main areas to focus on when it comes to planning ahead;

  1. How you organise your kitchen

  2. Meal planning and shopping

Before we look at the finer details of kitchen organisation, grab a pen and download the free meal planner;

7 Day Meal Planner_pdf

To inspire your shopping the Planner includes;

Planning chart

‘Eat a Rainbow’ food suggestions

Which foods have the highest pesticide residues and which are okay to buy non-organic

Now, lets look at your kitchen…

In the world of the Internet, everyone has a kitchen like this

neatkitchen_snip

In reality, it’s probably more like this;

messykitchen_snip

You may live alone, in which case great – all the cupboard space is yours!  However if you’re in a family of 6, there’s going to be several different food tastes and requirements that need catering for so space may be at a premium.

Firstly, go through your fridge, freezer and cupboards and get rid of anything past its ‘Use By’ date (‘Best Before’ is a lot more flexible and can be safely eaten for a good while after the date has past – use your own judgment on this), and anything that no longer fits with your new eating plan.

If your cupboards are full of junk snacks it’s going to be harder to hold your nerve and resist them.

Give anything still usable to friends and family or donate to your local food bank or shelter.

Next, place on your worktops the utensils you need to make your new healthful meals and snacks.

  • Cutting out caffeine? Put the teabags and coffeemaker at the back of a cupboard and bring out the water filter, herbal teas and juicer.

  • Snacking on homemade protein smoothies? Place your blender jug next to the plug socket, ready to use.

  • Batch cooking meals? Sharpen knives, make space for the chopping board and have pans and cooking trays within easy reach of the oven.

  • Taking new supplements? Place the packets of supplements next to the kettle or sink (unless they need to be stored in the fridge) so you see them when you get a drink.

  • Organise your storage containers.                                             Many of us (me included) know only too well the sinking feeling that comes when you open the Tupperware cupboard and find mismatched lids and cracked boxes.  Invest in glassware containers for fridge and freezer storage; IKEA do a reasonably priced range and I use old glass jars for freezing soups and sauces.   Over the years I’ve gathered several 1970’s style brown ceramic bowls with lids from charity shops: perfect for storing leftovers in the fridge.

  • The Zero Waste Chef has a great blog post all about freezing goods in non-plastic containers, see HERE for the details.  Admittedly, plastic tubs are lighter and easier for packed lunches, and you can easily find BPA-free ranges.

Now that your kitchen is clear and organised, it’s time to plan those meals!

Before you do the shopping, whether its online or a proper trip to the store, take 30 mins to sketch out your meals and snacks for the week ahead.

 7 Day Meal Planner_pdf

If one of your aims is to include more variety in your meals, browse a few recipe sites or cookbooks, pick 1 new meal to try, and add the ingredients to your list.

With online shopping you can save time by storing your ‘favourites’ or previous shopping lists in the software so you don’t have to type it all in again the following week.

Veg box schemes provide organic, or locally grown (or both) vegetables and fruits, and often inspire new meal ideas – after all, once a new veggie has arrived on your doorstep you’ll need to find a way to use it!

Consider stocking up on some ‘emergency’ ingredients – things that can be quickly thrown together to make a meal – for those occasions when (and it is when, not if!) your best laid plans go awry.

Ideas include;

  • Baking potatoes: they keep for weeks in a cold dark place and can easily accompany a leftover chilli, ratatouille, frozen fish and vegetables…

  • Frozen vegetables: peas, sweetcorn and cauliflower florets have a pretty much permanent home in my freezer.

    For tips on which vegetables freeze well and which are best left fresh, see here

  • Frozen white fish (sustainably caught): this cooks from frozen in 25mins and is delicious smothered in a tomato & vegetable sauce served with that baking potato you bought earlier or sweet potato wedges and broccoli…

  • Tinned tomatoes, red lentils and vegetable stock: here you have the base of a vegetable and lentil broth. Add chicken or a selection of leftover vegetables and you have a nourishing, warming meal.

  • Vegetarians and vegans: buy extra tofu to drain and freeze, so you have a versatile protein source to hand when needed. Not frozen tofu before?  Follow the steps here.

What are your top tips for getting organised in the kitchen?  

Email me at sallyduffin@nutritioninyork.co.uk or share them in the Facebook group at www.facebook.com/groups/nutritioninyork

If you’d like to know more about how we can work together to tailor your nutrition needs check out the consultation options or email or call today – 07910 705272 – and let’s get started!

 

Eat A Rainbow – #1 Small Step

Eat A Rainbow – #1 Small Step

Eat a Rainbow

Ever wondered why doctors and nutrition-people (like me!) keep talking about how important it is to ‘eat a rainbow’?  (A phrase which is dangerously close to the slogan for Skittles – ‘taste a rainbow’- which will have quite the opposite effect on your health!).

It’s because brightly coloured fruits and vegetables contain an array of natural compounds with anti-inflammatory and antioxidant effects that are all bound up with what colour they are.

Food choicesSo for example, orange and yellow veggies like peppers, carrots, and butternut squash are rich in beta-carotene, an immune-bosting antioxidant compound that’s a member of the carotenoid family, whilst dark bluberries and red grapes contain cyanidin – another protective antioxidant compound.

Including at least 1 food from each colour group everyday means you will be nourishing yourself with a vast range of naturally powerful ingredients, giving your body the support it needs to cope with modern life!

Pick any one of these top 10 practical tips to start increasing the colour, variety and nutrient load of your diet;

  1. Green powders are helpful if you struggle to get enough greens into your day: mix spirulina, chlorella, barley grass or wheatgrass powder into pesto to boost the antioxidant and protein levels.

  2. To support blood sugar stability and reduce reliance on refined carbohydrates, swap to higher protein alternatives. Mung bean pasta, lentil pasta, quinoa, or wild rice are good alternatives.

  3. If you’re dealing with intestinal yeast overgrowth (and this is best confirmed with a stool test rather than trying to guess), think foods before supplements: natural anti-microbials such as garlic, ginger, oregano and marjoram can be added easily to salads, soups, casseroles – even herbal infusions.

  4. The anti-inflammatory actions of turmeric and cinnamon are well documented; these spices blend well with warmed almond milk to make a simple chai-style beverage.

  5. Seaweed flakes can be sprinkled into salads, soups or casseroles, and Nori sheets make a good alternative to wheat wraps, instantly increasing the iodine, zinc and magnesium content of your meal – perfect for thyroid support.

  6. Mixing a tablespoon of olive oil into 25g of butter creates a spreadable butter rich in oleic acid – with none of the negative effects associated with margarine or poorly processed vegetable oils.

  7. Encourage children to explore different coloured vegetables by using a picture colour chart and negotiating which coloured veggies to try next.

  8. Nourish your friendly gut bacteria with pre- and probiotic food. Add a tablespoon of sauerkraut to grilled salmon and roasted vegetables; use unfiltered apple cider vinegar in salad dressings with lemon juice and fresh herbs; or mix kefir into a morning smoothie.

  9. Green vegetables can be problematic for many people, especially supertasters. A basic smoothie made from baby spinach, banana and almond milk is a gentle option to begin with, and is packed with folate, vitamin K, vitamin C, and the antioxidant compound lutein.  If you’re managing IBS, add fennel or caraway seeds when steaming brassica greens as this helps to soften the taste and aid digestion, reducing bloating and wind.

  10. To eat different foods you have to buy different foods. A vegetable or fruit box delivery scheme is a hassle-free way to have new ingredients delivered direct to your door. Many schemes offer inspiring recipe ideas too.

Remember, the idea behind #1 Small Step is to encourage steady change and growth whilst side-stepping overwhelm.  So pick 1 new idea to try, and build up those changes gradually!

If you’ve enjoyed this post you might also like;

#1 Small Step – Plan Your Way to Nutrition Success

#1 Small Step – How You Can & Why It’s Good To Eat Mindfully

#1 Small Step – 7 Energy Boosting Breakfasts

What Small Step can you take today?

Tweet me at @nutritioninyork or drop me a line via sallyduffin@nutritioninyork.co.uk

A shorter version of this post was originally produced for Nutrition I-Mag (July/August 2017 edition) downloadable HERE

8 Warming Breakfasts (that aren’t porridge!)

8 Warming Breakfasts (that aren’t porridge!)

Leaving the snug confines of the duvet is a little bit easier if you have a delicious breakfast to look forward to.  And at this time of year we need something warming to pull us out of that blanket nest.

Porridge is the obvious hot breakfast and this doesn’t have to be made with oats: quinoa flakes, buckwheat flakes, millet and polenta all make tasty porridge-like dishes.

But what if you can’t stand the texture of porridge? 

Try these tempting alternatives instead and enjoy a warming, porridge-free start to your day!

1.Buckwheat pancakesblog_Ggle

For the pancake mixture blend buckwheat flour with whichever milk you enjoy and either a mashed banana or an egg.  Serve with blueberries and yoghurt (natural, soya or coconut).

 

2. Poached eggs with spinach, grilled mushrooms & grilled tomatoes

Protein, greens and antioxidant nutrients are all packed together in this simple breakfast.

 

3. Warm Smoothies

Many people abandon smoothies once the weather turns cold but you can switch them round to suit the winter months.  Simply warm the milk and add 1/4 teaspoon each of cinnamon and turmeric before blending in your fruit and greens.

 

4. Stewed Fruit Crumble

Apple, pears and plums are perfect stewing fruit and plentiful at this time of year.  Top with homemade sugar-free granola, flaked almonds and seeds and a dollop of yoghurt (natural, soya or coconut).

 

5. Pumpkin & quinoa bowldreamstimefree_251099

Mix pre-roasted pumpkin (or butternut squash) with cooked quinoa, chopped walnuts and a sprinkle of cinnamon – add yoghurt too if you like!

 

6. Veggie omelette

Gently fry chopped peppers, mushrooms, spinach and a handful of cherry tomatoes in coconut / olive / avocado oil then add beaten egg to make a speedy, healthful breakfast omelette.
Or try Rainbow Egg Cups; these can be batch cooked and stored in the fridge or freezer to last all week.

 

7. Toasted rye bread with sliced avocado, pistachio nuts and chopped fresh figsblog2_Ggle

Use gluten-free bread or oatcakes for a G/F alternative to rye bread, and drizzle a little raw honey over the figs.

 

8. Tofu Scramble

Tofu is a great alternative to scrambled eggs and a rich source of calcium, magnesium and protein.  For full recipe details click through to www.thekitchn.com

 

Which foods tempt you from under the covers at this time of year?
Tell us more over in the Facebook group!