Get inspired for the new year with these on-trend global-inspired recipes! One of the hot topics in 2017 is global taste, and it’s a great way to incorporate some new flavors into your everyday lifestyle. What will you be seeing this year – egg yolks shinning on dishes, the melding of flavors with eastern mediterranean ingredients and western European classics, plant-based ingredients such as cauliflower, and new ancient grains that are more sustainable, such as sorghum! As Registered Dietitian Nutritionists, we’re thrilled to see the new food trends are going in a healthier direction. We’ve gathered recipes from the top food and nutrition experts on these new trends – we can’t wait to try out these flavorful, unique recipes! We hope you are as excited as we are! Bon apetite!
Happy New Year,
-Triad to Wellness
Summer Shakshuka, Jessica Fishman Levinson, MS, RDN, CDN, Nutritioulicious
Shakshuka is a classic Israeli breakfast dish composed of eggs poached in a spicy tomato sauce. I love adding different vegetables to it depending on what’s in season and what my family enjoys. With the addition of eggs, cheese, and all those veggies you have a well-rounded meal.
Slow Cooker Sorghum and Black Bean Chili, Kathy Siegel, MS, RDN, CDN, and Tracee Yablon-Brenner, RDN, CHHC, Triad to Wellness
Warm your soul with our hearty Slow Cooker Sorghum and Black Bean Chili. This recipe is the perfect blend between comfort food and nutritious ingredients, making this ideal for chilly nights or cozy family get-togethers.
Persian Fresh Herb Stew with Meat and Kidney Beans, Roxana Begum, RDN, The Delicious Crescent
This ancient classic Persian recipe involves the cooking down of a combination of greens and herbs into a rather characteristic aromatic mélange. So what exactly goes into this fascinating stew? Parsley, Cilantro, Spinach, Fenugreek leaves, Green onions, Meat and Kidney beans. And it uses a LOT of the herbs and greens.
Vietnamese Chicken Salad, Erica Julson, RDN
This Vietnamese Chicken Salad is refreshing, vibrant, and loaded with fresh vegetables. Make a big batch and keep it in the fridge for easy lunches all week!
Cauliflower Latkes, Lauren Harris-Pincus, RDN, Nutrition Starring YOU!
Potato latkes are a Jewish cultural favorite, instead, enjoy these Cauliflower Latkes as a delicious, veggie-packed side dish for Hanukkah or any day.
Orzo with Lemon Chimichurri Sauce, Cara Harbstreet, RDN, Street Smart Nutrition
This Chimichurri Sauce is inspired by South American flavors but combined with a traditional favorite: pasta! Packing a few types of vegetables into a pasta dish adds beneficial fiber and nutrition. This recipe can be easily customized to fit your tastes or help you clean out to fridge to avoid wasting produce.
Roasted Asparagus with Harissa Spiced Sorghum, Sharon Palmer, RDN, The Plant-Powered Blog
Love this Sorghum Asparagus with Harissa Spices, this North African spice is really trending and it pairs well with grain and vegetable dishes.
Dukkah with Italian Herbs Over Polenta Fries, Elizabeth Shaw, RDN, Shaw’s Simple Swaps
A native Middle Eastern spread made from nuts, spices and herbs is the perfect addition to spice up a tradtional vegetable dish, like roasted broccoli. Take it a step further and garnish pan friend polenta with tomato sauce and an Italian twist on Dukkah like I’ve done here! Plant based eating has never looked so good.
Pizza Stuffed Peppers, Kelli Shallal, RDN, Hungry Hobby
Try adding veggies with your favorite flavors in unexpected ways! I love pizza so I smother my veggies in pizza sauce and a bit of cheese!
Healthy Turkey Meatloaf Muffins, Chelsey Amer, RDN, C It Nutritionally
It doesn’t get more American than meatloaf, but these single-serve turkey meatloaf muffins makeover a traditional dish with a produce punch — they contain riced cauliflower!