2017’s healthy eating trends and making them in your serviced apartmentThursday 19 January 2017 by Florence Evans From breakfast and lunch to dinner and snacking, healthy food trends are likely to influence the way we eat in 2017.
Last year may have been the heyday for spiralised courgette and smoothie bowls, but 2017 is set to have healthy food trends all of its own. While you might have been a big fan of the in-vogue ways of eating in 2016, it’s always good to mix it up and have a few new ideas to stop your healthy diet from getting boring.
This is especially the case when you’re travelling for work and need quick and healthy ideas you can whip up in a hurry. Luckily, your serviced apartment has a well-equipped kitchen meaning you can make meals to pack up and take for a post-meeting lunch the next day. Alternatively, get the hob on after hours of discussing deals with clients and enjoy a tasty feast.
It has long been known that pulses are pretty good for you and they are set to continue the trend for cutting down on carbs in 2017. Edamame spaghetti and chickpea fusilli are expected to be especially popular, offering plenty of protein and fibre. The great thing about these alternatives to traditional pasta is that you can use them in the same way and simply whip up your favourite sauce to go with them.
For a big dose of green power, make a simple pesto by whizzing up two cups of basil leaves with half a cup of parmesan cheese, one-third of a cup of walnuts, two cloves of garlic and half a cup of olive oil. Roughly chop and roast your favourite vegetables in the oven to stir through at the end.
There’s nothing quite as comforting as picking up a big chip with your fingers and dipping it into some sauce. You can emulate this experience in a slightly healthier way by stepping away from the ordinary potato and mixing up the primary ingredient for your wedges. Sweet potatoes, which have more complex carbohydrates, are a good alternative, as are carrots and squash.
Cut your chosen vegetables up into wedges and season them with your favourite flavours. Rosemary works well with squash, while cumin is the perfect accompaniment to carrot. Rubbed with a little olive oil they will cook in the oven in 45 minutes. Pan-friend salmon is the perfect partner to these delicious wedges, not forgetting your favourite sauce too.
Turmeric is often considered a cheaper alternative to saffron, but this highly adaptable spice has many great qualities of its own. The curcumin compound, which gives it the yellow colour, has been found to have many health benefits, including anti-inflammatory properties. It’s easy to add turmeric to rice or curry recipes and you’re likely to see it crop up in smoothies during 2017.
Get your turmeric kick with a delicious spiced chickpea salad. Heat some oil in a pan, then add a diced onion, half a teaspoon of turmeric, the same of cumin and coriander and a little bit of cayenne if you like a kick. Once the spices have mellowed a little, tip in a can of drained chickpeas and cook for about five minutes. Serve over a bed of fresh spinach, with a squeeze of lemon and spoonful of crème fresh.
Teff is likely to be the grain of 2017 and this high protein, high fibre staple of Ethiopia and Eritrea tastes something like a cross between quinoa and flax seeds. It comes in a variety of colours, ranging anywhere from white to red and dark brown. Ground into flour, it can be used to make bread or pancakes.
Start the day with a bowl of teff porridge by toasting the grains, before adding water and cooking for 15 minutes. Then mix stir in milk and allow to thicken for a further 15 minutes. You can add any porridge toppings you enjoy, with blueberries and cinnamon offering extra health benefits.
When it comes to snacking, most of us know that crisps are not the best option, but have you thought about eating watermelon seeds? Usually the bit of the fruit that we avoid and throw away, these little black specks are full of nutrients, help to boost the immune system and make you feel fuller for longer.
Roasting them is easy enough, as you just need to put them on a baking tray in the oven for 15 minutes at gas mark three or 170 Celsius. You can up the flavour with a little olive oil and cayenne pepper or even some cinnamon. Once cooled, pop them in your bag for an afternoon snack.
Try these recipes this National Vegetarian Week 17 May 2017
5 ways to monitor your health while travelling for work 20 February 2017
How healthy is your lunch? 24 March 2014