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Chef Ibrahim Outlines Top 8 Healthy Food Trends In 2016

From “Brinner” to “Globowls,” 2016 is going to be a year where healthy cooking continues to gain popularity among consumers, according to celebrity chef Mareya Ibrahim. Ibrahim, also known as “The Fit Foodie,” has released her fourth annual Top 8 Healthy Food Trends list. Some of the food trends she predicts will grow within the next year includes:

  • Inspiralized Veggies, such as making noodles out of zucchini, squash and kohlrabi. Fueled by mommy bloggers, this trend offers gluten-free meals and, according to Ibrahim, is becoming more mainstream.
  • Americans are creating more DIY Globowls, or portable bowls that offer a macronutrient-balanced meal featuring authentic flavors offered by Latin, Asian, African and Indian cuisines. Fueled by people traveling the world more than ever before, the trend is becoming more popular on restaurant menus across the U.S., Ibrahim said.
  • Brinner, eating breakfast for dinner, is becoming more popular, Ibraham suggests. This trend also allows consumers to elevate breakfast options with more savory ingredients, like adding crab, smoked salmon or savory zucchini to crepes with a light ricotta filling topped with a roasted tomato sauce.
  • Ibrahim suggests that muffin-pan meals will become more of a norm in 2016. Instead of a supersized option, consumers are looking to exercise portion control at home by preparing food in a muffin tray. Such meals can include mini meatloves, egg muffins and more.
  • Sprouted grains, which can be found now in tortillas to bread to pizza crusts, offer a gluten-free option to bread-based favorites, Ibrahim suggests. Sprouted grains may also offer a lower glycemic index, as well as less carbohydrates and starch, she said.
  • Maca Root, a root native to the Andes Mountains and a member of the radish family, is popping up more on menus across the U.S. combined with chocolate, Ibrahim noted. Said to be mild tasting with a subtle earthy flavor, Maca can bolster nutrient density in a variety of foods from baked goods to soups, Ibrahim said.
  • Ibrahim has also suggested the next “it” veggie: Kohlrabi. A member of the cabbage family, Kohlrabi is said to be high in vitamin C, and is a good source of dietary fiber, potassium, vitamin B6, copper and manganese. While still growing in popularity in the U.S., the veggie can be eaten raw, roasted, steamed, braised, baked, boiled, pureed, or mashed, Ibrahim said.
  • The final trend Ibrahim identifies is healthful, bite-sized balls. Similar to the muffin-pan portion control trend, bite-sized balls are similar to protein bars in that they are filled with good fats, protein, and slow burning carbs to help stabilize blood sugar, Ibrahim said.

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