Food Trends for the New Year: 2017

The new year always brings new possibilities and trends, even when it comes to food. The following are some potential food trends for 2017.

Purple foods: The strong, unique color of purple foods add an array of antioxidants, such as reservatrol and anthocyanins. We forget about purple carrots, asparagus, potatoes and cauliflower as a wonderful way to incorporate purple foods, besides using their usual counterparts in standard color. Plus, the color is beautiful and adds a new dynamic to the foods your create with them. Don’t forget about eggplant, blackberries, acai berries, goji berries, red and purple grapes too. Yum!

Pressure cookers: The Instant Pot happens to be a brand name of one of the most popular pressure cookers in the market today. Pressure cookers are great because they are the faster sibling to the slow cooker. With a great goal of more home-cooked meals, the pressure cookers allows you to do this, even if you forget to defrost the meat before hand. Trust me, if you don’t have one, you will want to get one.

Medicinal tonics: Many people talk about the benefits of having an ounce of apple cider vinegar (ACV) daily. With antifungal, antibacterial and antibiotic properties, I can’t deny those benefits either. But the smell and taste are also a point of discussion. Blech! That said, I think people will start mixing their ACV with other juices and even herbs and spices for a greater kick of nutrients with less of the disgusting taste. Please note, if you have low potassium or a health condition where your electrolytes are imbalanced, you will want to discuss using ACV regularly with your physician.

Dried seafoods and meats: Many people already enjoy beef jerky, dried venison meat or turkey jerky as a snack. It is high in protein and easy to carry around with you. Taking it to the next level are dried seafood. I believe these will be added to many dishes for added depths of flavor, while also benefiting from cost savings of dried seafood over fresh seafood.

Below are some recipes that you can try to kick start your love for these 2017 food trends. Enjoy!

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purple potato slices


  • 2 purple sweet potatoes, cleaned thoroughly
  • 1-2 tbsp. refined coconut oil, avocado oil, olive oil or other favorite heart healthy oil
  • 1 tsp. pink Himalayan sea salt (or to taste)
  • Other herbs or spices (optional)

Homemade Purple Potato Chips

1. Preheat oven to 375F.
2. Slice the sweet potatoes thin, ideally using a mandoline. If you don’t have one, use a sharp knife and try to keep cuts consistent and thin.
3. Mix oil and salt (and other herbs) together in bowl.
4. Toss potatoes lightly in oil mixture.
5. Lay flat on parchment-lined, rimmed-baking pan/sheet. Make sure it is only a single layer.
6. Bake 15-20 minutes until brown. Turn once at the ten-minute mark. Pull off chips if they get to brown to avoid burning. Enjoy!

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A plate of chicken served over rice with an insta pot cooker shown


  • 1 ½ lbs. chicken thighs, boneless and skinless
  • ⅛ tsp. salt
  • ⅛ tsp. black pepper
  • ½ cup diced onion
  • 1 cup honey
  • ½ cup low-sodium soy sauce
  • ¼ cup ketchup
  • 2 tbsp. heart healthy oil of choice
  • 2 tsp. minced garlic
  • ¼ tbsp. red pepper flakes
  • 2 tsp. cornstarch
  • 1-2 tbsp. water

Easy Instant Pot Bourbon Chicken

1. Mix all ingredients except the cornstarch and water and place into inner pot.
2. Lock cover into place and seal steam nozzle.
3. Cook on the “poultry” setting or manually set for 15 minutes. If you are using frozen chicken, add an additional 10 minutes.
4. Naturally release pressure for 5 minutes, then quick release remaining pressure.
5. Remove chicken and dice to desired size.
6. Set Instant Pot setting to sauté.
7. In a bowl, combine cornstarch and water.
8. Add cornstarch mixture and chicken to pot and continue to cook for 2-3 minutes until thickened.
9. Serve warm with favorite vegetable and whole grain carb, such as broccoli and quinoa. Enjoy!

Nutrition Info per Serving:
Nutrition Facts
Makes about 16 Servings
1 serving = ~1/2 cup
Amount Per Serving
Calories 139.0
Total Fat 3.3 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.5 g
Cholesterol 24.4 mg
Sodium 341.9 mg
Potassium 54.9 mg
Total Carbohydrate 20.1 g
Dietary Fiber 0.3 g
Sugars 18.5 g
Protein 9.0 g
Vitamin A 1.0 %
Vitamin B-12 0.0 %
Vitamin B-6 1.8 %
Vitamin C 1.8 %
Vitamin D 0.0 %
Vitamin E 0.3 %
Calcium 0.5 %
Copper 1.4 %
Folate 0.8 %
Iron 2.1 %
Magnesium 1.1 %
Manganese 3.4 %
Niacin 1.8 %
Pantothenic Acid 0.5 %
Phosphorus 1.3 %
Riboflavin 1.3 %
Selenium 0.5 %
Thiamin 0.7 %
Zinc 0.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Inspired by This Old Gal

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A plastic cup of tomato juice with a straw


  • 12 oz. of spicy V8 or tomato juice of bloody Mary mix of choice
  • 1-2 tbsp. of apple cider vinegar
  • Salt to taste (optional)
  • A couple of drops of hot sauce to taste (optional)

Spicy Tomato Cider Elixir

Stir together thoroughly and drink. Enjoy!

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  • 8 cups of water
  • ½ cup rice uncooked and cleaned
  • 1-2 teaspoons minced fresh ginger
  • ½ cup dried scallops, rinsed and soaked in hot water for 10-15 minutes
  • 1 cup water
  • 1 cup of chicken stock
  • 8-10 peeled and deveined shrimp
  • 1 teaspoon sake
  • Salt to taste
  • ½ teaspoon sesame oil
  • 2 tablespoon chopped green onion (green part)

Shrimp and Scallop Congee

1. Rinse dried scallop. Place in a small bowl with hot water. Let soak for 10-20 minutes, until ready to use.
2. Rinse/clean rice and place in pot on the stove. Bring to boil with 8 cups of water using high heat.
3. Once boiling, add 1.5 teaspoons of ginger and stir. Then turn to medium low heat. Stir continuously to avoid rice from sticking.
4. Cover pot halfway to help steam rice. Cook for 30 minutes.
5. While rice is cooking, drain scallops and finely dice or shred with hands. Add to rice mixture with 1 cup of water and 1 cup of chicken stock.
6. Continue to stir to avoid sticking to pot. Cook rice and scallops for another 15-20 minutes or to desired rice consistency. The longer you cook it the more porridge like it will become.
7. Also while rice is cooking, cut the shrimp down the center and to desired size. Marinade shrimp in sake, salt, ½ teaspoon of remaining ginger and sesame oil, while rice finishes cooking.
8. Add shrimp to congee and stir. Cook for about 2-4 minutes and then turn off heat. Let shrimp finish cooking with the burner turned off. Continue to stir.
9. Serve once shrimp is finished. Serve warm and enjoy.

Inspired by Burp! Appetit

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Read 2 Comments

  1. What is the salt content of the Bourban chicken? 1/2 cup of soy sauce seems like a lot of salt and msg. I don’t use soy sauce because of the ingredients. Are you using a particular brand that is better?

    1. Thanks so much for your comment. Grace has added the nutrition information to keep better track of what you are consuming. She recommends using low-sodium soy sauce and try to buy the unpasteurized versions (usually found at your local Asian store) because they don’t add MSG. To be clear though, the process of pasteurizing soy sauce will make a by-product of MSG naturally. Thank you again. We hope this was helpful.

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