Baby boomers controlling more than 50 percent of the total dollars spent on groceries, farmers as celebrities, and an increased presence of men in the kitchen are among the trends that will most affect food makers and retailers in 2012, according to Phil Lempert, founder of Food Nutrition & Science and CEO of The Lempert Report. For more than 30 years, Lempert has predicted the top 10 food trends for the upcoming year. Here is a recap of this years’ Top 10 Food Trends for 2012 as featured in the most recent issue of Food Nutrition & Science.
Trend #1 – Food prices: Higher input costs and increased exports will continue to Continue reading →
There’s no denying that this weekend will include its fair share of holiday sweets and treats. And I’m not here to tell you to hold back, I mean it is Christmas after all, and I like cookies just as much as the next person. But, and there’s always a but, there are a handful of ways to increase the health benefits of your favorite cookies, pies, and cakes. Take a look the list below and you may see that many are already tucked away in your age-old family recipes. Continue reading →
Between holiday parties, holiday dinners, holiday leftovers, vacations and time-off, there’s a good chance you’ve been indulging. A lot. I mean isn’t that what the holidays are for? But if you’re finding that your cravings are more than celebratory cheer, take a deeper look. Many people experience uncontrollable cravings on a year-round basis that often lead to over-eating, eating the wrong things, and everyone’s favorite, weight gain. So before things get carried away, Continue reading →
Cooking Tip Thursdays is dedicated to making time in the kitchen quicker, easier, and just plain better…
With winter officially around the corner, there’s a chilliness in the air that calls for a little warming up in the kitchen. One way to add an easy, comforting touch to your basic routine: toast your whole grains.
Butternut squash is the darling of winter squashes, with its bright orange color and creamy delicious taste, it’s no wonder why. And while roasting or pureeing into a soup (both of which I adore) are quite commonplace, why not experiment with it? I’ve used it in mac n’ cheese, tossed with whole grain pasta, on crostini with ricotta and crispy sage and here, my new favorite, on pizza. This pizza is so good, it’s like a decadent, healthy, refined version of everyone’s favorite late night snack. The richness of the squash mixed with the Continue reading →