Poke' is worth leaving your desk for

Usually, when I have a healthy discovery I cannot wait to spread the word. But there are certain instances where I hesitate, there’s an inclination to be greedy. I had that “I’m not sure if I should spread the word” thought as I ate my lunch on Friday.

For weeks Carolyn has been talking about poke’, poke’ poke” but I didn’t get it. I thought it looked like tartare. What was all the fuss about? Carolyn said, “it’s like a sashimi bowl”.  I looked Wisefish Poke’ up online and grew increasingly curious. The concept originated in Hawaii and seemed to be some hybrid of a make your own salad and the rice/quinoa bowl craze. There’s raw fish, a choice of sauces and other add-ins. I hear poke’ (poh-kay) is already “the thing” in LA.

I was in Chelsea on Friday and decided to hit Wisefish poke’ for lunch. My favorite nutritionist (the RD formerly known as One Smart Brownie,) couldn’t meet so I poke’-ed solo.  Wisefish had some suggestion combinations, the “Heat Wave” sounded good but given the choice I always make my own. My poke’ consisted of:

Zucchini noodles (brown or white rice are also options)

Salmon

Spicy shoyu (all sauces are GF)

Jalapenos

Hikjiki

Scallions

Cucumbers

Avocado

Sesame seeds

After I paid ($16 this included an unsweetened matcha ginger tea), I made my way to the window seating and of course snapped some pics of my poke’ It was definitely pretty but I still didn’t know what I was in for. Sometimes I make my own salad and it’s fantastic, other times it's too spicy or contains combinations that taste weird together.

Not this time. This was mind-blowingly good. It was super flavorful but not overpowering.  I was fantasizing about eating this lunch every day. Part of me didn’t want this dream lunch it to end but when it did I was surprisingly satisfied.

I’m not sure if you caught (pun…) this article on lunch in the New York Times yesterday. “Failure to Lunch” revealed that 62% of professionals eat lunch at their desks. This statistic sounds a little sad but there’s an upside. When we eat lunch alone, we tend to eat less. I’m curious if this holds true for meals consumed alone at home or dinnertime. My guess would be alone is not always a good thing.  The article disputed the notion that having a “desk lunch” leads to more productivity. Just because you’re not getting up doesn’t mean you’re working (Facebook trolling isn’t work).  I strongly believe, when possible, get yourself outside. This is important for your mood and energy.  Maybe, now that you have the lure of something new for lunch, you’ll step away from your desk.

Have you heard of or tried poke’? What’s your typical lunch? Do you eat it at your desk?

5 Hottest Food Trends 2015

photo via Four Sigma Foods

Every week, as clients come in for sessions they glance over at our office store and ask, “so what’s new?” And so I thought I’d share a piece I wrote for Fitbit on food trends for 2015.

I’m conflicted on the topic of food trends. On one hand I live, breathe and sometimes dream (pathetic I know) nutrition. I love to scope out what’s new or innovative, even fringe. On the other hand, I roll my eyes over kale’s overexposure as the “it” vegetable. I’ve called it Kardashian like- enough, right? If I am forced to pick sides food trends or same old/same old I’m going with the latest and the greatest… and so I bring you five hot foods on the scene for 2015.

Legumes

 So there’s nothing new about legumes (beans, chickpeas and lentils). What’s new is how they are used and why certain legumes are sought out.

Beans are being used in pastas by brands such as Banza(chickpea pasta) and Explore Asian (black bean or mung bean pastas).Speaking of mung beans, the biggest “issue” facing legumes or beans in general is…. gassiness. Mung beans  are “the gas free legume” and they also don’t need to be soaked like other beans. So whether it’s for the protein content, gluten free or gas free it’s beans, beans…

Teatails

Green tea is widely celebrated and last year matcha (a powedered green tea) popped on the radar. What we’re seeing now (and a little excited about) is tea in cocktails. Tea forte is making tea bags especially for cocktails and Owl’s brew makes tea mixers. Cheers!

Magic Mushrooms

So let me explain, mushrooms are popping up in all sorts of applications. They’re sort of magic but in a legit, legal way. Mushroom Matrix is using organic, medicinal mushrooms for applications varying from immunity to skin and hair health (yes please in the winter.) Four sigma has mushroom based beverages even mushroom-laced hot chocolate for stress reduction and weight loss.

Charcoal

I know, I know charcoal isn’t what we think of when we think about deliciousness but it certainly is a big player when it comes to detox. Although I’m suggesting charcoal is trendy, it’s certainly not new. Activated charcoal was used in ancient Egypt and by Hippocrates in Greece. The appeal of activated charcoal is that it’s like a sponge for chemicals and poisons; they adhere to it. Charcoal can be used for hangover prevention, for stomach issues and we’re seeing charcoal pop up at juice shops with “dark detox shots” and charcoal lemonade.

The new pomegranate

In terms of fruit, Forbes points to these grapefruits “sweet scarletts” as the it fruit for 2015. It doesn’t hurt that Pom who made pomegranates “wonderful” are the company behind these grapefruits (that I’m sure are delicious).

So whether you’re a pasta person or a stressed out hot chocolate lover, branch out in the 2015 and know there’s nothing wrong with your old standby foods broccoli or apples.

What foods have you been hearing more about? Any of these I mentioned you’re curious to try?

Good For You

There’s something that’s been on my mind lately. It’s not the usual concerns about the kids or my to-do list for work, no its sardines. In Food Rules, Michael Pollan encourages readers to “eat your little fishies.” Sardines have also been named one of the food trends for 2010, one ad agency referred to sardines as “the new tuna.” There’s a reason why sardines are in the spotlight. Sardines, like many other small fish, are low in mercury, they are also high in omega 3’s and plentiful/not overfished. Simply put, sardines are good for you. My only problem? I generally don’t eat them.

Last week, I put the pressure on. I wrote about foods I dislike and vowed to try sardines. I planned to sample sardines in Vermont this past weekend. I purchased 2 different varieties and then forgot (really I did) to pack them with the other groceries. Yesterday became my sardine day. In the morning I dropped my boys at school. Another mother pulled me aside and said “I liked your post on foods you dislike.” I told her I was going to bite the bullet and try sardines. She said “oh I love sardines but only the fresh ones not in the can.” I smiled but panicked. I had purchased 2 types of canned sardines. One of the commenters on the blog had also mentioned, as with most things, that fresh sardines were superior. It’s so sad to admit this but I was getting nervous to eat the sardines.

I did some work at home and actually put the sardines on the kitchen counter to ensure that I ate them. When I went to shower I told my babysitter Louise, who eats sardines all the time, “I am trying sardines today.” “You’ll like them Lauren, they’re pretty good” she assured me in her calm Jamaican accent. As lunchtime approached this was turning into something I hadn’t experienced before. I try new recipes, unusual fruits, condiments and all sorts of food both for business and pleasure. Never before had I been scared to try anything. I was anxious, not unlike the people on that show Fear Factor who eat maggots…but this was just a can of sardines.

I started my preparations. To calm my nerves I decided I would make a sardine salad. I would combine the sardines with more familiar tastes and ingredients just as I offer my children only one new food at a time. So I chopped some Tuscan kale, in my opinion the best kale to eat raw, sliced ½ avocado and a lemon (food stylist I am not) and then there was just one thing missing. I opened up the can of sardines in Piripiri sauce. Let’s be honest folks, they smell. I told myself tuna smells and I eat my beloved Zoe tuna often. I removed 3 of the 4 sardines in the can and placed them in their kale and avocado bed. I squeezed the lemon slices and added a little olive oil. Stalling, I took my Sur la Table salad choppers out and lightly chopped the ingredients rendering the sardines camouflaged.

I sat at the table, with Louise watching, and took a bite. It was ok, between the lemon and the piri piri and the avocado I wasn’t entirely sure I tasted sardine. I ate some more and it was fine. I did it, I faced my ridiculous fear and sampled sardines. Was it love? I can’t say it was. But it wasn’t terrible. And I would be open to trying fresh sardines and maybe even the sardines with turmeric I still have in the pantry. As I mentioned in the polite bite post, I would give sardines a second date.

I nudge clients to eat more fish or try leafy greens. Do you think, as adults, we should eat certain foods just because they’re good for us?