According to the USDA, Americans are eating more fresh fruit and veg than ever before, with the average person consuming 2.7 portions a day. As a nation, we are becoming more health conscious, and that is reflected in the food that we eat and what is being served in restaurants.
There is a big trend this year in showcasing the best of healthy, fresh produce that hasn’t been heavily processed. The focus is on delicious taste, and that is good news for the diner.
Healthy street food
Street food has become incredibly fashionable, but that doesn’t mean that it all has to be fried burgers and chips. Healthy twists on street food classics have become extremely popular in restaurants, and chefs are always looking for new ways to represent the cultural food that we like to eat on the go.
Jackfruit burgers instead of beef is a popular alternative, or sustainable grilled tilapia instead of fried fish and chips. From vegetable hot dogs to steamed pierogi, the chefs are drawing us into their restaurants by giving us exciting versions of familiar comfort food.
Superfood salads and bowls
If you are following a healthy diet, focusing on nutritional brands means that you can have confidence in what is in your food. There are alternatives to what is offered in your ordinary grocery store, with transparency about the ingredients.
The great thing about a wholesome salad, poke bowl, or burrito bowl is that you can see exactly what you are eating, and this year chefs are presenting superfood versions to discerning diners. You can expect to find sustainable ingredients and plenty of color on the plate giving you a balanced meal that is rich in vitamins and minerals. A great salad not only looks good but gives you what your body needs to thrive.
Showcasing vegetables
23% of Americans have cut back the amount of meat they are eating, and this is excellent news for the environment. On-trend restaurants are showcasing vegetables as the main ingredients. Cauliflower steaks have been gracing our table for a long time, but this has kickstarted chefs to find other vegetables that can sing out as “meat alternatives.”
The humble jackfruit marinated in herbs and spices is a great example, and a delicious, smoky aubergine is also another incredibly versatile ingredient that is often used as the main event on a plate. This year restaurant chefs are bringing us fresh produce in new and exciting ways. There is a huge focus on healthy ingredients, and that is good for us and good for the planet.
