With a new year comes new resolutions, most of which I'm guessing have to do with food and its effect on our bodies. Eating better food, healthier food or just less food in general.
Am I right?
While those are admirable goals - and I'm right there with ya' - they're also pretty hard to get jazzed up about. So in the spirit of making food fun, I challenge you to add a couple of "once in a lifetime" dining experiences to your culinary bucket list this year.
I got the idea from the new "Big Bucket List Book" by New York Times best-selling author Gin Sander, in which she encourages folks to "stop listing and start living" in 2016. (Pretty ironic, since her book is nothing but lists, but whatever.)
A chronic list-maker myself, I quickly scanned her "Ultimate Foodie Bucket List" and was thrilled to discover I've experienced many of them!
Dine in a wine cave - check.
Have dinner atop the Eiffel Tower - check.
Sip cocktails 65 floors above New York City - check.
Sample port in Portugal? Not exactly, but I've tasted Prosecco in Italy and Champagne in France.
Plus I've dipped fondue in Switzerland, sipped a Guiness in Dublin, downed brats in Germany, attended a farm dinner in Austria, toured a tequila distillery in Mexico, taken a glacier flight-seeing tour to a salmon bake in Alaska.
You know what I've gained from those incredible experiences (besides way-cool stories and some pretty tantalizing photos for Facebook taunting)? I've collected memories that will last a lifetime. My New Year's wish is for you to do the same.
Before this month is out, make plans to treat yourself to some special dining experience, be it big or small. Book that trip to Napa or just book a table at a swanky local restaurant you haven't been to yet. (Need suggestions? Call me.)
And please let me know what's on your culinary bucket list this year. It'll be fun to share them with other readers and I'm always looking for delicious inspiration myself!
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You know how our rockin' sports writers always make their predictions on who will win upcoming games or what record your favorite team will post this season?
Well, about this time last year I shared some thoughts collected by assorted food experts on what culinary trends we could expect in 2015. I just looked back over that list and, by golly, they called many of 'em.
Cauliflower became the new "it" veggie on restaurant menus (unseating kale) and pork belly's appeal faded a bit. Ghost peppers replaced sriracha as the hottest-of-the-hot seasoning strategy, while Asian and Middle Eastern spices hit it big. Flavored oils started popping up everywhere, and smoking became the cooking prep method du jour.
Given that track record, I thought I'd once again share what a few in-the-know folks are saying we'll see on our plates in 2016.
Move over, meat! Or so says the Specialty Food Association, which predicts vegetables will get a more prominent seat at the table, formerly rejected produce will find new life and fat will look good again.
"Health and convenience come across loud and clear in 2016's trend forecast," says association spokeswoman Denise Purcell. "Consumers gravitate toward simpler foods and beverages, often sustainable and local, and they respond to products and new store formats that make their lives easier. But, while they may want their food simpler, they don't want it boring. There's always room for indulgence and new taste adventures."
Among them ...
Vegetables will crop up more in teas, yogurts and ice-cream - and seaweed is poised to soar.
Floral flavors will invade chocolate, cheese, snack foods, carbonated water and an expanding variety of teas.
Expect the humble mushroom to have a very big year, since it's now at the intersection of several emerging trends - vegetables, umami and foraging.
Healthy snacks gain elevated status as meal replacement options that appeal to solo diners, busy parents and their kids.
Full-fat products once deemed forbidden are back in style, from milk to butter to red meat.
Expect more supermarkets touting themselves as wellness centers with dietitians on staff, blood sugar testing and nutrition classes.
Thanks to renewed relations with Cuba (bow-chicka-bow-wow), Latin American cuisine is gaining fans from food halls to high-end eateries.
Other trends to watch ... The next superfood: moringa. The new cauliflower: broccoli leaves. The latest alternative grain: millet.
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OK, now back to where we started, about those "lose weight" and "eat healthier" resolutions.
In his new book, "Get Lean for Life: 7 Keys to Lasting Weight Loss," author Warren Honeycutt warns of the wear and tear a hearty winter diet has on our midsections. Rich stews, mashed potatoes and creamy hot chocolate are delicious, but certainly not swimsuit-friendly.
But instead of giving up those comforts cold turkey, he offers a couple of healthy substitutions that can help retain some of the appeal of your favorite treats.
n Cauliflower instead of mashed potatoes: When boiled and blended correctly, cauliflower mimics the texture and taste of creamy whipped potatoes, with fewer calories and carbs. Boil cauliflower until tender, then pour off the water and beat with a mixer (adding a little milk, melted butter or olive oil) to desired consistency.
n Spaghetti squash instead of spaghetti noodles: Carb-light spaghetti squash contains vitamins A, B6 and C, as well as omega-3 essential fatty acids. When baked or microwaved, this veggie can be shredded into spaghetti-like strands with a fork and topped or tossed with any sauce.
n Sweet potatoes instead of white potatoes: Sweet potatoes are rich in vitamin A and contain more vitamin C and fiber than white potatoes. But eat them roasted or baked, saving sweet potato fries for a splurge. (And no, sugar-laden and marshmallow-topped sweet potato "casserole" doesn't count here.)
n Tea instead of hot chocolate or coffee: Tea is full of antioxidants and may help lower the risk of diseases ranging from Parkinson's to different kinds of cancer. Many studies claim it's also great for weight loss.
n Thinly sliced zucchini or eggplant for pasta-free lasagna: Layer low-fat ricotta cheese and tomato sauce between zucchini or eggplant slices to cut down on the carbs in this comforting dish. Both veggies are low in calories and full of nutrients and antioxidants.
n Baked vegetables instead of potato chips or french fries: For more nutritious chips, slice squash, radishes, beets, sweet potatoes, zucchini or apples, then season and bake for a crispy treat. For healthier fries, cut carrots, zucchini, asparagus or eggplant into sticks. Brush with olive oil, then season with Parmesan cheese, flaxseed, ground nuts, oats or sea salt before baking.
n Homemade soups instead of store-bought: Most canned soups are loaded with cream and sodium. When making soup at home, use low-sodium stock, plenty of herbs and spices for flavor, and cauliflower puree in place of cream to create a thick, smooth consistency. Add nutritious veggies like spinach, kale and carrots, as well as beans and chunks of lean meat for protein.
Steven Keith writes a weekly food column for the Charleston Gazette-Mail. He can be reached at 304-380-6096 or by e-mail at dailymailfoodguy@aol.com. You can also follow him on Facebook and Pinterest as "DailyMail FoodGuy," on Twitter as "DMFoodGuy" and read his blog at http://blogs.charlestondailymail/foodguy.