To Live & Diet in L.A. is a fitness and nutrition blog written by Entertainment Correspondent Whitney English. It follows her experiences working with celebrities, trying to keep up with fitness trends, and navigate her way through the plethora of fad diets. Whitney provides recipes, tips, and anecdotes from her daily life to help others decide what's healthy and what's Hollywood b-s.
Are the current recommendations for DHA supplementation during pregnancy adequate? Research presented at the 7th International Congress on Vegetarian Nutrition suggests a higher intake may be more beneficial.
Recently, I had the opportunity to attend the 7th International Congress on Vegetarian Nutrition (ICVN).
ICVN happens every five years and it’s a time for researchers, scientists, and others interested in vegetarian nutrition and lifestyle to gather and discuss the latest scientific breakthroughs in the field.
It was the first time I’d attended the Congress, and I was eating up all of the interesting information shared.
One of the most interesting presentations I attended was on prenatal DHA supplementation. DHA is an important nutrient for everyone, but especially for pregnant women and those following vegan/vegetarian diets.
DHA Supplementation During Pregnancy: How Much is Enough? via @whitneyeRDN
Natural Products Expo West brings out the best offerings in natural, organic, and healthy products. Today I’m recapping the top food trends at this year’s convention — from delicious new plant-based meals to dairy-free desserts.
It’s that time again! The massive bicoastal congress known as Natural Products Expo West went down a week ago, and naturally, I was the first one at the door waiting to grub.
The yearly gathering takes place over the course of four days at the Anaheim Convention Center and spans the market of natural, organic, and healthy products including food, supplements, beauty, and even pet products.
This year the convention showcased over 3000 companies.
As an RD, this event is a favorite of mine. I get to spend the weekend sampling delicious products, reading nutrition labels, and chatting with other food fanatics — a nutrition nerd’s dream come true.
As always, I was blown away by the innovation and excited about the strides many of these companies are making toward more ethical, sustainable food.
Want a little glimpse of what’s going on in the healthy food world? Here is my take on the top five food trends for 2018.
Top Five Food Trends from Natural Foods Expo West 2018
1. Vegan Ice Cream
Dairy-free desserts are on the rise, and this nice cream lover is all about it. Vegan ice cream is nothing new, but the number of companies who are acknowledging the fact that people want more plant-based options and expanding their product base to include them is increasing. This year several mainstream dairy companies displayed new lines of vegan ice cream to compliment their existing milk-based tubs.
However, I was most excited about the new coconut-based dessert bars from Daiya.
These melt-in-your-mouth treats taste just like real ice cream and come in four incredible flavors: Classic Vanilla Bean, Chocolate Fudge Crunch, Salted Caramel Swirl, and Espresso Coffee. In addition to being dairy-free, they’re all nut-free, soy-free, and gluten-free, making them a good choice for children or adults with allergies.
Instead of nuts, they use pumpkin seeds to achieve that oh so crunchy ice cream bar texture.
2. New Plant-Based Milk Blends
Again, plant-based milk is not a new trend but finding new ways to produce it is. Many brands are branching out from traditional nut-based milk alternatives with bases such as almonds, cashews, or macadamia nuts, and incorporating ingredients that add more protein to the mix.
This is a good thing, as a recent study revealed that the most nutritious plant-based milk alternative is soy, mainly because of its protein content compared to nut milk (7 grams vs. about 1 gram)
Suja Juice just announced they’ll be releasing their new organic Plant Protein Milk made from pea protein, sunflower butter, and flax seeds, this April. It has 8 grams of protein per cup and is fortified with calcium and vitamin D to match the amounts provided in cow’s milk.
3. Superfood Infusions
The inclusion of “superfood” adaptogens and anti-inflammatory herbs continues to be an incredibly popular trend in everything from crackers to coffee. While many of these supposed miracle ingredients lack the scientific backing to support their lofty claims, one spice that really lives up to its health-promoting hype is turmeric.
Studies show that turmeric may possess wide-spread therapeutic effects due to its antimicrobial and antimutagenic properties. I was excited to see several new products at Expo including this eye-catching ingredient including Nature’s Path new Golden Turmeric Cereal. The gluten-free, organic cereal is made with non-GMO corn, the ancient grain amaranth, and the super spice that turns your milk a pretty, vibrant yellow.
4. Plant-Based Convenience Products
With the rising interest in plant-based diets (thanks What the Health), consumers are looking for more easy options to incorporate animal-free, family-friendly food. Two of the main concerns I hear from clients who are trying to transition their diets to include more plant-based meals are:
I don’t always have time to make vegan meals from scratch.
I miss certain meat-heavy foods.
Companies have heard this loud and clear and this year’s Expo featured a plethora of convenient vegan meals that look and taste nearly identical to their classic animal-based counterparts.
Daiya, for example, launched a new line of plant-based burritos in delicious flavors like Santa Fe, Tuscan, Santiago, and Tex-Mex. The frozen burritos take two and a half minutes to defrost and are packed with nutritious ingredients like beans, quinoa, brown rice, and veggies. They’re all gluten-free and extremely tasty.
Daiya also debuted their new Meatless Meat Lover’s Pizza, which I brought home to my husband who declared, “WHAT. IS. THIS?” with the look of a salivating wolf who just caught a rabbit. Needless to say, it really tastes like meat.
5. Grain-free Chips, Crackers + Puffs
While I’m a HUGE fan of grains, I also totally appreciate the innovation that goes into creating products from grain-free sources. In many instances, this also results in using more vegetables and legumes as bases, which I’m all for.
This year’s Expo saw an increase in grain-free snacks made from all kinds of creative foods. A few favorites… Barnana shared their new Plantain Chips in a funky Salt & Vinegar flavor. Popchips showed off their new “Nutter Puffs” — Cheeto-esque puffed peanut butter, peanut flour, and non-GMO corn. And Sejoyia debuted their Coco-Thin cookies made from, you guessed it, coconut and cashews.
Weigh in: Have you ever been to Natural Products Expo West? Which of these food trends will you try?
*This post is sponsored by Daiya but all photos and opinions are my own. I thank you for your support of partnerships that make this website possible.
This vegan mint chocolate chip nice cream is made with four simple whole food ingredients — fresh mint, bananas, coconut milk, and cacao nibs. It’s a quick, easy, and healthy dessert.
Lately, I’ve been getting a lot of feedback from you guys regarding desserts. Basically, you want more of them! I don’t blame you, I’ve got a major sweet tooth myself and healthy desserts are a must-have in #whitskitch.
My favorite go-to healthy dessert is “nice cream” or as I like to call it “faux yo.”
For those who are unfamiliar with the concept, the basic premise of nice cream is that it has the texture of regular ice cream or frozen yogurt, but it’s made with fruit. Some recipes also use ingredients like coconut, coconut milk, or avocado to achieve the desired consistency.
#Vegan Mint Chocolate Chip ‘Nice Cream’ via @whitneyeRDN
We’re talking to brain health expert Amylee Amos MS, RDN about The Bredesen Protocol, a clinically-tested “Alzheimer’s diet” and how it can potentially slow and even reverse cognitive decline or prevent disease in APOE4 susceptible individuals.
Frozen fruit and vegetables vs. fresh — is there a difference nutritionally? We’re checking out what the research has to say about the vitamin and antioxidant content of frozen produce compared to fresh. Plus, a delicious Frozen Raspberry Banana Nice Cream recipe!
These vegan meatballs taste and feel so similar to traditional meatballs, but with the added benefit of fiber and animal-free flavor. They’re also incredibly easy to make with the whole meal ready in 30 minutes or less!
These red lentil and beet baked falafels are so easy to make and packed with nutritious, heart-healthy ingredients. Topped with a delicious lemon tahini sauce — they’re perfect for spreading the love this Valentine’s Day!
Food is definitely my love language.
I say, what better way to show someone you love them than by whipping up one of their favorite dishes and infusing it with heart-healthy ingredients?
This Valentine’s Day, I decided to create a special dish for my main man — red lentil and beet baked falafels.
My husband loves Mediterranean food, and basically anything you can stuff into a pita, so falafels were a natural choice. I’ve always loved them but never tried making them at home before since they seemed like a lot of work.
Turns out they’re actually incredibly easy to make. Step one, soak the red lentils. Step two, toss everything in a food processor. Step three, bake those balls for 20 minutes. That’s it!
They’re great for meal prepping too as this recipe makes enough to last you all week and they freeze well if you want to batch cook for future meals (I’m adding these to my recipes to stock the freezer with pre-delivery).
As if traditional falafels weren’t healthy enough — what with loads of fiber and plant-based protein from the lentils and insane amounts of vitamin K from the parsley — these baked falafels take the nutrition to a whole new level thanks to the beets.
Studies show that consuming beets and beet products may help combat high blood pressure and heart disease.
Red Lentil + Beet Baked Falafels – a delicious #plantbased heart-healthy meal! via @whitneyeRDN
These scrumptious little vegan strawberry cheesecake tarts require only five ingredients and are so easy to make. The perfect healthy Valentine’s Day dessert!
This year will be the second year in a row that my friends and I throw a little “Galentine’s Day” get together. The night is a chance for us to all catch-up, spread some female positivity, and indulge in a few sweet treats.
Each lady brings a (somewhat) nutritious dessert to share with the group, along with the recipe so everyone can make their favorites again at home.
This year, I decided to try my hand at vegan strawberry cheesecake tarts.
I made a really delicious raw vegan strawberry cheesecake for 4th of July last year that was a huge hit, and these tarts were an attempt to recapture that magic — but with a much easier recipe.
Instead of a creamy base made from scratch from cashews and several other ingredients, I decided to keep things as simple as possible and use my favorite non-dairy cream cheese from Kite Hill, which I had delivered straight to my doorstep just in time for Galentine’s Day from Milk & Eggs.
Doesn’t get easier than that!
It worked beautifully and the tarts turned out so tasty.
No-Bake #Vegan Strawberry Cheesecake Tarts – a healthy #ValentinesDay treat! via @whitneyeRND
Read Full Article
Read for later
Articles marked as Favorite are saved for later viewing.
Scroll to Top
Separate tags by commas
To access this feature, please upgrade your account.