Fresh salad with smoked salmon

January is full of trend forecasts for the year ahead: new popular workouts, running gear updates, best destination races and trendy locations to explore trails. But as for the newest food trends for the upcoming year, now that’s something that will affect what we put on the dinner plates going forward. Even if you’re not one to snap shots for the Instagram feed or check Pinterest for the latest aesthetically-pleasing recipes, these foods are sure to make it down the gullet at some point in 2017. For now, we can say our goodbyes to the smoothie bowls as these hot ingredients take their place.    


Okay so this one has been part of the “it” crowd for a little while now. While cauliflower isn’t exactly a new addition to the menu, it hasn’t yet hit peak popularity. This vegetable is about to get a heck of a lot more trendy so expect it to show up on every single one of your favourite restaurant menus this year. Hey, we’re on board for this one because not only is it now a go-to ingredient, but it’s also a versatile one that can be used in place of carb-heavy or heavier alternatives (think rice and mashed potatoes). Try our cauliflower and prosciutto pasta here. 

RELATED: Chicken pesto pasta 



It looks like charcoal isn’t confined to the fire pits or art studio anymore. Though we may not have thought of charcoal as an ingredient to use in cooking, it has made its way into the kitchen and it’s here to stay. Apparently, charcoal is being coveted for its detox values– who knew? In 2017, expect to see it in blackened pizza crusts and top on every food trend list. 


Expect to see flowers in more than just your cup of chamomile tea. That colourful bouquet will be making its way from the vase to the dinner plate this year. Floral garnishes and flowers like jasmine and rose will make appearances in mixed drinks and main course dishes this year. 

Sea Vegetables

Don’t turn the nose up at seaweed. If you’re not already a fan, you will be before the winter is even out. Seaweed isn’t just binding the sushi rolls at your favourite Japanese restaurant anymore, it’s also going to appear as cracker-like sheets to use for smart snacking. 

African Flavours

We’re all in for getting our share of African cuisine this year. Hey, if it’s what they feed the world’s best runners, we’ll even go for seconds. Expect to forkfuls upon forkfuls of whole grains and beans this year and by the time 2018 rolls around, that spice rack is going to have had a serious makeover. This is a trend that runners should absolutely be excited for. 

Fancy Yogurt

Yogurt is getting an upgrade this year and it may just become the new go-to breakfast before the morning run. This standard dairy staple is getting a little more interesting this year and the good news is that vegan runners can partake. As Bon Appetite predicts, coconut milk based yogurt is going to play a big role in 2017, as will goat and sheep’s milk variations.  


Sushi Burrito

The sushi burrito made a name for itself in 2016 and has since been rising through the ranks. This is a smart swap from your boring lunch sandwich or the unhealthy options you often cave to in the middle of the day. Packed with fresh fish and tons of good-for-you veggies, there’s not reason for runners to hate this trend. Try our recipe to make your own here

Fermented Foods

Fermented foods are good for gut health, immunity and low energy. Pile up on these foods especially if winter lethargy is getting between you and your workout. 


The trendy seafood of the year is likely going to be octopus. If your go-to was seared salmon or shrimp, opt for the octopus option on the menu this year and get a taste of what you’ve been missing. Expect to see octopus floating around on social media posts and health food blogs this year. Don’t let the tentacles put you off. 

Flaxseed Oil

Olive oil has been hogging the pantry for quite some time now. As runners, we’ve grown to love flaxseed. Used as a main ingredient for energy bars, quick pre-workout granola snacks and as a topping on cereal, flaxseed is a staple in the runner’s kitchen cupboards. Over the next 12 months, we’re also going to be drizzling it on oil form on top of salads and using it in cooking. 


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