Popular foods this year are expected to include kale, kombucha tea, antioxidant-rich vegetables such as Brussels sprouts and cauliflower, and grains that boast rich amounts of protein, fiber and iron, says Alison Sacks, a registered dietitian. "People will continue to try to get more of their protein from grains," Sacks said.
A study published in Diabetes Care found a correlation between greater consumption of fruits and vegetables and a lower risk of developing type 2 diabetes. The study, examining 3,704 participants over 11 years, also found that people who ate more vegetables and a greater variety of fruits and vegetables had less risk.
Preschoolers who were served smaller entrees consumed nearly half of their side dishes, which included fruit and vegetables, according to a study in The American Journal of Clinical Nutrition. Researchers found that children who were given the biggest entrees ate only a quarter of their side dishes.
Winter radishes are a great ingredient for the chef looking to keep his kitchen stocked with seasonal produce all year long. Bolder and more complex than the light spring varieties, winter radishes come in all shapes and colors and are well suited to a multitude of recipes, from a simple roast to hearty risottos.
Restaurant chefs are getting more innovative when it comes to creating veggie burgers that rival their beefy brothers, driven by a demand from consumers for less meat in their meals. The number of veggie burger menu listings has risen 17% since 2008, according to the National Restaurant Association, and new offerings include burger made with grains, beans and cranberries at Denver's Park Burger.