2019 Food Trends, Ice Cream Alternatives, & Going Plant-Based

Topics Mentioned:

Introduction
0:04-6:45

On this week’s episode, Emily and Janet reflect on how 2019 has been so far and how they’re doing with their 2019 goals and resolutions. It seems that keeping your goals simplistic and realistic are helping them keep their goals insight. Emily has been working on her fitness goals and sticking to it, while Janet has purchased hiking boots which works toward her bigger picture of taking more hikes in the winter months. Have you been sticking to your goals? Did you set any specific goals? Even if they’re just as simple as working on your time management or spending time with your family – it feels nice to work towards something!

First Segment: Trending Topics
6:45 – 19:17

This weeks Janet and Emily are discussing food trends of 2018 and what is being predicted to trend in 2019. Some of the most notable trends of 2018 were hyper-local food, meatless meat alternatives, gut friendly foods, brain foods like salmon and turmeric, and apple cider vinegar – just to name a few! These trends took 2018 by storm and it doesn’t seem like they’re slowing down anytime soon. In 2019, there are a lot of predicted trends for the year. Some of the most popular trends that Janet and Emily predict will land include the use of healthy fats, consuming insects (even though there is a lot of resistance), new dairy-alternatives, over the top desserts, lab meats, moringa, sea vegetables, and tahini. Janet and Emily also discuss that Janet is always ahead of the trends, even by decades sometimes! Let’s see if what she predicts for 2019 becomes trendy. What food trend are you excited for in 2019? Let us know!

Shop the food trends of 2018 & 2019!

Audience Questions

Second Segment: Questions from Listeners
20:34 – 27:24

Question #1

Tia asks, “Hi ladies – I LOVE ice cream, but I have noticed that lately dairy has been really upsetting my stomach. Do you know of any good dairy-free options that will help me replace my favourite dessert?”

Janet Says:

Try finding a dairy-free alternative with chocolate an a decent amount of fat
Coconut ice cream is a great alternative that is tasty and enjoyable!

Emily Says:

Coconut milk ice cream bars are also a delicious option
Cashew milk ice creams are also a good option – they have a good richness, just like your regular ice cream

Question #2

Alexis asks, “Hi Janet and Emily – I have decided to lead a plant-based lifestyle in 2019. I am excited about the change, I am just nervous about getting enough protein without consuming animal products. Do you have any tips of how I can get enough protein in? Thank you!”

Emily Says:

It’s great that you will be monitoring your protein, but make sure you get enough healthy fats as well
Look for a high protein milk alternative like pea milk, hemp milk, or chick pea milk
Having sprouted lentils and beans on hand for digestibility
Try to get a good amount of protein in at each meal – because it is hard to catch up throughout the day
Hemp seeds will also be a great thing to have on hand
It is also good to have a vegan protein powder for smoothies or shakes

Janet Says:

Really look at your protein sources and learn how much protein is in what you’re consuming
Be careful not to over consume carbs while you try to get your protein in
You also need to make sure that you’re getting enough Iron & B12

What’s For Dinner
27:25 – 28:34

Greek Lemon Chicken and Rice Soup

This is the perfect meal to make with your leftovers a day or two after roasting a whole chicken. It’s fast and easy to make, and delicious and filling to eat!

Drippings from roasting a whole chicken – about 2 cups

4 cups filtered water

4 cups chicken broth or 4 additional cups water plus 1/3 cup Organika chicken bone broth powder

2/3 cup Lundberg sprouted red rice

1 onion, minced

2 cups grated zucchini (1 medium zucchini)

1 1/2 tsp chunky unrefined salt (more if your broth is unsalted)

1 bay leaf

2 cups leftover cooked chicken, cut in 1/2 inch pieces

2 eggs, beaten well

2 Tbsp lemon juice

Parsley, for garnish

In a medium-large soup pot, combine the drippings, water, broth, broth powder (if using), rice, onion, zucchini, salt and bay leaf. Bring to a boil, reduce heat, cover, and simmer about 45 minutes, till the rice is tender.
Add the chicken, stir, and turn off the heat. Taste and correct the seasonings, adding more salt if desired.
Beat the eggs with a fork until light and a little frothy. Add the lemon juice to the eggs, then gradually stir in about 1/4 cup of the hot broth to the egg mixture to warm it up.
Stir the egg mixture into the soup pot.
Serve topped with finely minced fresh parsley.

Makes about 8 servings.