New year’s resolutions to eat healthier are still fresh in consumers’ minds. Help guests meet their goals with these five better-for-you recipes.
1. Tuscan Kale and Butternut Squash Salad with Brussels Sprouts and Grapes
Lemonade, a health-focused fast casual chain based in California, offers menu choices that fit into many diet plans. The veg-forward salads and bowls are created with fresh, seasonal vegetables and fruits. This recipe makes the most of winter produce, with its mix of kale, Brussels sprouts and red grapes.
Photograph courtesy of California Table Grape Commission
2. Salmon with Roasted Sweet Potatoes, Brussel Sprouts and Toasted Walnut and Apple Salsa
Consumers’ definition of healthy eating has changed, according to Technomic’s 2018 Healthy Eating Consumer Trend Report. Diners are seeking foods that boost the immune system, relieve stress, aid digestion or increase energy levels. In this dish, the salmon contributes heart-healthy Omega 3 fats and the sweet potatoes are high in disease-fighting antioxidants.
Photograph courtesy of Norwegian Seafood Council
3. Jalapeno Cilantro Hummus
The cuisines of the Mediterranean region focus on fresh vegetables, grains, legumes and other naturally healthy ingredients. Hummus, a staple in several of these cuisines, is now widely available commercially, but the kitchen at Sassool Mediterranean Café makes the chickpea dip from scratch. It starts with dry chickpeas, which are cooked and then pureed with garlic, tahini, olive oil and lemon juice. Cilantro and jalapeno add herbal and spice notes.
Photograph courtesy of Stacey Sprenz, Tabletop Media Group
4. Gincado Smoothie
At the Hummingbird Tea Room, chef Bell whips up tea-infused smoothies to power up the breakfast crowd. This recipe is a blend of tea, a source of antioxidants, yogurt, which contributes calcium and protein, and avocado, rich in healthy fats. But any fruit and puree can be substituted in the same proportions.
Photograph courtesy of The Perfect Puree
5. Spicy Carrot, Cucumber and Avocado Salad
Chef Gourdet transforms panzanella, a bread salad usually served in summer, into a winter dish by using carrots and cucumbers in place of tomatoes. The carrots add bright color, while cubes of avocado provide a nice textural contrast and Thai chilies and ginger heat up the salad with Asian flavors.
Photograph courtesy of California Avocado Commission