Intermittent Fasting, Breakfast and Plant-Based Proteins are 3 of the Top Food Trends in 2019
Print Friendly, PDF & Email

8 Top food trends on what – and how – we will be eating at home and in restaurants in 2019.

As a Registered Dietitian, nutrition blogger and mom, I always find it interesting at this time of the year to explore the latest nutrition and food trends. Here are 8 of the top food trends you can expect to see at home, in restaurants and in grocery stores in 2019.

Nutrition and food trends 2019

Celery Juice – The Latest Green Juice Trend

Green juice and smoothies remains a hot food trend, and “celery juice is the new craze,” says Instagram influencer Hannah Bronfman.

Celery juice is the latest Instagram foodie trend, and fans say it gives amazing energy, is great for digestion and helps your skin looks better.  In actual scientific fact, celery juice certainly isn’t a miracle food as it contains low levels of nutrients.  The benefits of celery juice is that it is a good way to stay hydrated. Since it is unsweetened and may add to your overall water intake, there is no harm in adding this to your diet. 

Celery juice is available for purchase at juice bars, or you can make your own.

   Celery Juice Recipe

  • Mix four to five stalks of celery with 1/2 to 3/4 cup filtered water
    • Blend 2-3 minutes
    • Strain out any remaining pulp if desired

Intermittent Fasting

“Don’t eat food until you see the sun in the morning [and] stop eating when the sun goes down,” says Dr Mehmet Oz about the popular fasting trend where eating is allowed for just eight hours a day. 

In addition to Dr. Oz’s “circadian rhythm” sun-up to sun-down fasting schedule, another popular intermittent fasting strategy is two non-consecutive “fast” days each week when fasters eat one meal of 400 to 500 calories for women and 500 to 600 calories for men. On the other five non-fasting days, fasters can eat whatever they want.  Other intermittent fasting regimes involve full days with no food at all.

Although there are some animal studies that suggest calorie restriction can prolong life, it is unknown if there is a benefit for humans. Periodic fasting has been shown in some studies to be helpful for weight loss in those who are obese if there is a calorie deficit over time. Note that while cycling between not eating and eating may result in reduced calories consumed, for other people restriction leads to preoccupation with food, overconsumption and bingeing behaviour. Fasting may also have plenty of negative health consequences such as fatigue, headaches, increased insulin resistance, lowered liver enzyme detoxification enzymes, reduced muscle mass and may seriously harm your relationship with food and ability to concentrate at work or participate in physical activity.

For more information on this topic read my article here:  How Often Should I Eat? The Scoop on Grazing and Fasting for Your Metabolism.

Breakfast is Booming

Dine Magazine says Canadians love breakfast: we are going out for breakfast more than for dinner. Breakfast for dinner has been a popular at-home food trend for a few years, and in 2019 we’re choosing breakfast as our favorite meal for restaurant dining also.

Globally-inspired breakfasts are popular, according to Nation’s Restaurant News, such Israeli breakfast at “Oren’s Hummus in San Francisco, Japanese morning grub served at Cassava in San Francisco and Okonomi in Brooklyn, and Australian breakfast at Two Hands in New York.”

Casual and Quick

We want to eat at restaurants with fast, casual service. Fast casual restaurants combine the best of fast food and fine dining restaurants by offering good food quickly that is served to you at your table.

People spend 12 to 13 % of their budget on food and a few decades ago that was considerably higher, says Food Service Magazine, and Millennials and Generation Zers “take advantage of a deal, whether it’s a coupon, an incentive for checking in via social media or an app and other ways.”

In addition, “takeout, delivery, online ordering … are king,” says Food Service Magazine.

Marijuana Mixologists

With the legalization of cannabis, restaurants and the food industry are looking for ways to incorporate hemp, CBD (Cannabidiol) and THC.  You will find these being incorporated into juices, beers, cocktails, salads, deserts, snacks and even pancakes!

Baum+Whiteman International Restaurant Consultants say restaurants are jumping on the marijuana as an ingredient trend in 2019.

Sour Flavors 

Korean, Filipino and Persian cuisines are intensifying our craving for sour tastes at home and when eating out says Baum+Whiteman. Kimchee vegetables, kombucha teas and kefir drinks, and fruits such as sour oranges, bayberries, tamarind, sour plums and pomegranate are popular when served with more traditional dishes.

 Food Business News says fermentation is once again trending in 2019 – and they project British Marmite and Australian Vegemite to gain in popularity.

Plant Based Alternatives

Vegan food alternatives are again a booming trend as we look for plant-based options to traditional foods. Vegan ice cream had doubled in sales the past 2 years, particularly for white women aged 18-34, says SupermarketGuru.

‘Vegetarian protein’ was a buzzword at the National Restaurant Association trade show in May, and meatless burgers, couscous bowl, broth bowls and Mongolian hot-pots are popular plant-based protein dishes.

Smart Cooking Tools

Slow cookers, Instant Pots, water infusers and smart cooking appliances that use technology to improve flavor, save money, measure ingredients, control portions and even order your groceries are becoming the norm in 2019 to help families manage mealtime.  

Looking for a few of our favorite Instantpot recipes?  Check out these here: Instantpot Recipe Roundup or one of our favorite slow cooker recipes: Slow Cooker Thai Chicken Recipe.

Cooking smarter makes home life easier and helpful gadgets and appliances – especially Bluetooth connected – are a hot trend for busy families.

While nutrition and food trends come and go, you can count on the credible advice by our Calgary Nutritionists and Online Dietitian team for advice.  Our Registered Dietitian nutrition consulting practice was established in year 2000.  Our professional university trained Dietitian team has experience in workplace wellness, professional speaking engagements, webinars, online nutrition courses and nutrition counseling.  For more information on our nutrition seminars, Calgary Nutritionist and Online Dietitian services for nutrition counseling or our online nutrition course CONTACT US.

WATCH More Nutrition Tips

For a more in-depth discussion about the topic of food and nutrition trends and the TOP nutrition New Year’s resolutions to set for 2019, WATCH this video Global TV with Media Dietician Andrea Holwegner here:

Nutrition Tips with Calgary Nutritionist and Media Dietitian Andrea Holwegner
Print Friendly, PDF & Email

As seen in


Success stories

"I am a psychologist in private practice and it is very important to me that my clients have the best care with other health care professionals. For that reason Health Stand Nutrition is my only source for exceptional Dietitians. Andrea and her team provide highly knowledgeable, compassionate, and real world support to my clients who require assistance with food lifestyle. I trust my clients to them and you would be in excellent hands making them part of your health care team."
Adele Fox, Psychologist
“This is the first time I feel satisfied; my cravings have diminished dramatically and I have a whole new relationship with food. I am eating guilt-free for the first time in my life. My energy has also dramatically increased and I feel great!
Rhonda Jenkins, Nutrition Counseling Client
“The Dieticians at Health Stand Nutrition help you to take action on the science behind eating well by making it practical, understandable, and fun. Their office is cozy and not at all clinical or intimidating. I felt like I was sitting down with a really smart, caring friend who wanted to help me make the best choices for my lifestyle and food preferences. They really are the best in the business.”
Marty Avery, Nutrition Counseling Client
“I have come to think of the program as a one stop shopping excursion for everything one needs to know about creating a joyous relationship with food and our bodies. In a single word, the course has gifted me with freedom from the punishing rigidity of disordered eating, old stories that never were true, and body dysmorphia that did nothing but make me lose sight of a body that has done everything I've asked, despite my careless dismissal of her needs. Now when I look in the mirror I find myself shifting from harsh criticism to gentle gratitude.”
Lynn Haley, Pursuit of Healthiness Online Course Participant
“I spent 3 hours when first diagnosed with type 2 diabetes. I learned more from my Dietitian about food in those 3 hours than I had learned in all the years of my life. I also love the newsletter, there is always something to learn.”
Peter Whitehead, Nutrition Counseling Client
“I didn’t realize how strong my “diet mentality” was, and all the rules I had in my head about food. I was in a cycle of reward/punish/binge/cringe. I booked with your business very reluctantly, on the repeated advice of my doctor, to get my slowly rising cholesterol levels in check. I thought I knew everything about food, and my behaviour with food, but I was definitely re-schooled. My weight is creeping down, I feel good about my diet, exercise, body image, and lifestyle.”
Amy Floyd, Nutrition Counseling Client
“Thanks Andrea for an amazing presentation, I have heard all positive remarks from attendees and the evaluations show the same sentiment. It is really gratifying when a speaker does their “homework” and weaves in our profession’s day to day challenges within their content, you did an awesome job of this! You truly took the “die” out of Dietician! Your information on healthy eating and simplifying how we can work towards this as we are all so busy really hit the mark. Andrea connects very well with her audience; she is energetic, funny, and very approachable.”
Carole Ann LaGrange, Transfusion Medicine Safety Officer

Event Planner for Laboratory Diagnostic Imaging Annual Event

I am a family physician who sees patients with a myriad of eating concerns – from wanting to know how to plan healthy meals for active families, to weight loss, to eating disorders, and so on. I cannot recommend the Health Stand team highly enough. I have worked with (and been to!) other Dieticians in the past and too often find that they just ask for food logs and make suggestions that are easily obtained online or in books. The Dieticians at Health Stand offer much more than just telling clients what they “should be eating.” In contrast, the team really does more of a counselling practice, and they work hard to help their clients learn more about why their eating habits may be off track and not optimal for them, as well as helping people to effect change at a deep level that, most importantly, is sustainable for lifetime health.”
Dr. Deb Putnam, Family Physician

Nutrition Counseling Client & Referring Physician

“I am a busy mom, with kids in high level sports, working full-time downtown, and running our home acreage outside the City. I now have the knowledge and tools I need to plan for and manage the chaos of meal planning.”
Gillian Gray, Pursuit of Healthiness Online Course Participant
“As a construction company, we select speakers who can relate to our industry and its employees. Andrea’s message was delivered with humor and empathy. She makes people feel as though they can make changes without leaving behind every favorite food. Andrea focused her presentation on healthy eating as a way to keep energy high throughout the day. This message and the way it was delivered resonated with our predominantly male, blue collar culture. I would highly recommend Andrea as a speaker for groups such as ours. She will get your message across without alienating anyone in your audience – which is a huge hurdle when trying to introduce a wellness program in the workplace!”
Stephanie Wood, HR and Safety Manager

Fisher Construction Group, Burlington, WA

I found my Dietitian warm, funny, and skilled at teaching nutrition concepts without the overwhelm. The general approach of each session was to mix science with emotion, which was exceedingly effective in helping me shift my perspective on food from one of anxiety to one of joy and curiosity.”
Erin Kronstedt, Nutrition Counseling Client
“Excellent presentation! What a refreshing change to have a speaker inspire rather than “lecture” about nutrition. Your captivating stories, tips and overall approach to healthy eating uplifts and puts people at ease. It was great to hear we don’t need to strive to be perfect eaters, and that small changes really can make a difference in how we feel and in our health. Thanks to Andrea, we have solutions to our everyday nutrition challenges that can actually work in real life!”
Tina Tamagi, Human Resources

ARC Resources Ltd.

“Had I not joined this course I would have struggled with no focus, low energy, and mindless eating. Excellent teaching and motivation. This is not just a course, it is a nutrition club with mentorship, support, and connections with other people with similar situations.”
Lorri Lawrence, Pursuit of Healthiness online course participant

Pin It on Pinterest

Share This