After consuming an overload of party food, alcohol and sweets over Christmas and New Year holidays, now most of us are feeling it's time to fill our fridges with something healthy. But while last year was all about kale, almond butter and smashed avocado, 2017 is going to see some new and exciting flavours on the virtuous menu.
Watermelon seeds are the new chia, nut butters are being replaced with nut oils, and vegan eating is having its moment in the spotlight.
But undoubtedly one of the biggest trends of recent years that only looks to be getting more popular is plant-based eating.
Ditching meat for a diverse meal made up of grains and vegetarian proteins is going to trickle down from restaurants, to stores and home cooking this year.
1. Replace nut butters for nut oils.
Health nuts have been eschewing old fashioned peanut butter in favour of cashew, almond and hazelnut alternatives in recent years. But nut butters are quickly becoming old hat, and this year nut oils are predicted to take over.
From walnut to macadamia and almond, cold-pressed nuts oils are low in saturated fat and high in flavour.
A selection of nut oils along with avocado oil. PICTURE: Instagram
READ:What to look for when switching to a dairy alternative
2. Bowls of nourishment.
Instagram is flooded with beautiful pictures of your foodie friends' rainbow lunch bowls. A daily staple for 'clean eaters', these nourishing bowls of goodness are made up of an impeccably arranged and perfectly balanced meal of protein, vegetables and grains.
Bowl of sushi rolls, carrot ribbons and nutritional yeast, zoodles, avocado and hemp seeds. PICTURE: Instagram
3. Save those watermelon seeds.
If you love to sprinkle your salad with chia, sunflower seeds or pumpkin seeds for an extra kick of nutrients, you'll love what this year has in store.
Sprouted watermelon seeds are being pipped as the seed of 2017, with just a small handful over your breakfast equivalent to 10 grams of protein. They're also packed with magnesium, vitamin B and good fats.
Dried watermelon seeds packed with magnesium, vitamin B and good fats. PICTURE: Instagram
4.Veganuary.
Forget 'Ocsober', move over Dry January... the latest month of going without is 'Veganuary', where followers give up meat and dairy products for the first month of the year, perfectly timed to coincide with when many of us are pledging to abstain from gluttony anyway.
The campaign has gained a huge following, with tens of thousands signing up this year, including Sherlock star Amanda Abbingdon, while last year Kat Von D encouraged her fans to try it out.
5.Plant-based protein sources.
In 2017 we will see plant-based proteins take centre stage. With research suggesting that eating less meat and more vegetarian proteins can help you live longer, foodies are finding more ways to create a diverse meal entirely out of plant-based foods.
Health bowl with avocado, roasted potatoes and rainbow tomatoes. PICTURE: Instagram
6. Faux meat.
are making it easier for us to stick to the aforementioned plant-based trend while tricking our taste buds into thinking we are actually consuming meat. Last year, restaurants in the US made headlines by serving the Impossible Burger, an entirely meat-free burger that looked, tasted and even bled like a normal beef patty would. Next up was watermelon jerky, with foodies trying out the dehydrated fruit as an alternative to the snack.
Now, jackfruit is being touted as a new substitute for meat. Once cooked, the Asian fruit has a similar texture to pulled pork, and is being used in tacos, curries and BBQ dishes.
Watermelon jerky. PICTURE: Instagram
7. Turmeric is Trending.
The health foodies were onto turmeric in a big way this past year, but it's about to go mainstream. Asian countries have been using the spice medicinally for thousands of years for its antioxidant and anti-inflammatory properties, and it's a common ingredient in many traditional recipes.
2016 saw turmeric lattes, known as golden lattes have a moment in the spotlight, with even Gwyneth Paltrow's website advocating the vibrant coffee alternative.
Turmeric latte made with coconut milk. PICTURE: Instagram
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8. Fermentation goes mainstream.
Heard of kimchi and sauerkraut? If you haven't tried them yet, pay attention. Fermented food and drinks are incredibly beneficial for digestive health as the lactic acid produced during fermentation assists in the production of healthy flora.
In addition, fermented foods such as kimchi, sauerkraut and tempeh, and drinks like kefir, kombucha and miso all have cancer fighting properties, support immunity and helps to rid the body of toxins.
Colourful jar of kimchi. PICTURE: Instagram
9. The new African grains.
It doesn't look like quinoa is losing popularity, but there are some new grains on the block that you can stock your pantry with to give your January health kick some variety. Sorghum is a gluten-free grain native to both Africa and Australia that is high in fibre, magnesium, iron, copper and calcium. The versatile ingredient has a subtle nutty flavour and can be used in a host of breads and other bakes goods recipes.
Another grain gaining popularity alongside staples like bulgur wheat and cous cous is teff. The Ethiopian grain is high in fibre and silica and is commonly ground into flour to thicken soup and porridge, and is used to replace wheat flour in many baked goods, pizzas and more.
Sorghum pudding ideal for breakfast. PICTURE: Instagram
10. Just add vitamin D.
A dose of vitamin D can be hard to come by in the depths of a long and grey winter. Unfortunately, very few foods naturally contain the important source of calcium absorption. Fatty fish, mushrooms, tofu, and dairy alternatives such as soy or almond milk are some of the most common dietary sources.
It can also be taken as a dietary supplement. Even though most of us may prefer to be at the beach absorbing ultraviolet rays, in the meantime get your fix at the supermarket.
Laying in the sun best way to get vitamin D. PICTURE: Instagram