Latest news with #foodtrend
The Sun
3 days ago
- Lifestyle
- The Sun
Five ways to make your own dips using ingredients you may already have
YOU'LL be loaded this summer with the latest food trend. Nibbles and dips piled with extras are everywhere, from hummus with falafel at Sainsbury's to Marks & Spencer's mascarpone with roas-ted tomatoes and Parmesan. But you can make your own using ingredients you may already have . . . HEAPED HUMMUS: Start with an inexpensive pot of basic hummus. Pour it into a bowl and transform it with a tasty topping. Roast a drained tin of chickpeas with olive oil and salt. Put this on top of the hummus with chopped fresh herbs or crispy onions. For something cheesy, crumble over Greek-style cheese, chopped olives or cucumber and a sprinkle of smoked paprika — or swap the cheese for cherry tomatoes. LOADED LEAVES: Sturdy lettuce such as little gem can hold a topping. Add shredded chicken, grated carrot and sliced cucumber then top with a dollop of mayo or drizzle of sauce. Make sweet satay with peanut butter, sweet chilli sauce and a dash of soy sauce. For a fishy dish, mix tinned salmon with spring onion, plain yoghurt and a squirt of lemon juice, then add leaves. TOP YOG: You can give a yoghurt-based dip like Greek tzatziki a lift. Serve in a dish and load with chopped tomatoes, peppers, red onion, cucumber, parsley and pine nuts. Add a swirl of olive oil. CHIP FOR THE TOP: Loaded crisps are a great way to use up leftovers. Get a bag of tortilla or pitta chips, tip them on to a baking sheet and pour over some shop-bought salsa. Add chopped chicken, crispy bacon bits, sliced peppers, tomato chunks or olives. Finally, add grated cheese and bake until hot and bubbly. BETTER BANANAS: Fire up your fruit. Split open a banana and top with peanut butter, crumbled biscuits and honey. Or load the banana with chopped strawberries, blue-berries, nuts and a grating of dark chocolate. The Batch Lady shares her recipe for sundried tomato hummus All prices on page correct at time of going to press. Deals and offers subject to availability Deal of the day GIVE your feet a treat with the leopard-print heeled Mary Janes from Office, down from £55.99 to £18. Cheap treat FOR tasty comfort food, Gu's Hot Chocolate Melt In The Middle Puddings (2 x 90g) are down from £3.95 to £2.95 at Morrisons. Top swap TAKE dinner up a notch with the Romy speckle- glaze 12-piece stoneware dinner set from John Lewis, £75. Or serve up in style on the Reactive Blue set from Dunelm, £35. Shop & save 7 MAKE short work of tea time with four frozen favourites for £4.98 at Asda. With some of the deal's 13 items costing £2.48, including Birds Eye 12 Chicken Dippers, you could save almost 50 per cent. Hot right now PADEL is one of the fastest-growing sports, so join in the fun with Lidl's Padel Starter Kit, £14.99, including a racket, balls and bag. PLAY NOW TO WIN £200 7 JOIN thousands of readers taking part in The Sun Raffle. Every month we're giving away £100 to 250 lucky readers - whether you're saving up or just in need of some extra cash, The Sun could have you covered. Every Sun Savers code entered equals one Raffle ticket.
National Post
03-06-2025
- Business
- National Post
Freshii Launches Its First Lineup of Premium, Top-Quality Poke Bowls, Now Available Across Canada
Article content TORONTO — Freshii is diving into one of the world's most popular food trends with the launch of its first-ever lineup of premium poke bowls, now available at locations across Canada. These include four premium poke bowls featuring sushi-grade salmon, prawns, ahi tuna, or tofu, along with sliced avocados and other fresh ingredients. Freshii is the largest national chain to offer a lineup of poke bowls to Canadian consumers. Article content Article content 'We've absolutely fallen in love with our new poke bowls,' says Chris Cann, Brand Leader at Freshii. 'We've been working on this product launch for well over a year and the results are exactly what Freshii customers love — quality meals with unique flavours that satisfy your hunger and need for convenience and value.' Article content Originating in Hawaii, poke bowls are a cornerstone of island cuisine, celebrated for their fresh ingredients and customizable nature, a philosophy that mirrors Freshii's core values. Freshii's new poke bowls embody this spirit, offering a fresh, balanced, and delicious meal option that delivers on flavour and nutritional value. Article content Crafted fresh in-store to deliver a premium, restaurant-style experience, the bowls are available in two flavour styles, teriyaki and ponzu, with a choice of salmon or tofu for the teriyaki bowls, and ahi tuna or prawns for the ponzu bowls. Each bowl features a generous base of rice and greens, topped with a selection of avocado, mango, pickled onions, and crispy wonton strips, plus bold finishing touches like sesame seeds, fried onions, and furikake. Guests can choose from signature sauces, such as Sriracha Mayo or Wasabi Aioli, for added depth and contrast. Article content The poke bowl recipes were created by Chef Jason Baker, Director of Culinary, QSR at Freshii and a Vancouver native, whose culinary vision is deeply rooted in the West Coast's healthy lifestyle and abundance of fresh seafood. His expertise has been instrumental in crafting the lineup to ensure an authentic and exceptional taste experience. Article content 'As someone who grew up on the West Coast, I've always been inspired by the way food can be both nourishing and bold in flavour,' says Chef Jason. 'With our new poke bowls, we wanted to bring that sense of balance and freshness to every bite using quality ingredients and global influences to create something that feels vibrant, satisfying, and true to Freshii's mission.' Article content To bring this bold new lineup to life, Freshii collaborated with its franchisees and chefs to introduce a wide range of fresh ingredients, each prepared daily in-store. The new poke bowls are priced at $16.99 and are now available at participating locations across Canada. Article content Article content Article content Article content Article content Contacts Article content For more information or to schedule an interview, please contact: Mary Moniz Torchia Communications 647-278-0152 mary@ Article content Article content
Forbes
19-05-2025
- Business
- Forbes
A New Food Creation Hits NYC: The Flattened Pizza/Bagel At Bagizza
New York City's foodies are fascinated by the latest trend including a flattened pizza bagel ... More introduced at Bagizza on Madison Avenue in Midtown Manhattan. Back in May 2013 chef Dominique Ansel in his eponymous SoHo bakery on Spring Street in NYC introduced the cronut, a croissant blended into a doughnut. He produced only about 250 a day, creating long lines around the block, which turned into a media sensation. Clearly Ansel majored in pastries and minored in marketing. And now restaurateur Michael Park, executive chef Steven Cho and master bagel maker Alex Baka at Bagizza, which debuted on May 15, on Madison Avenue and 49th Street, near the Waldorf Astoria, have introduced their own concoction: a flattened pizza bagel. Indeed they originally called it a 'flagel' but were contacted by a lawyer who informed them that this term was copyrighted and if they used it, they'd be sued. So the 'flagel' name vanished and quickly turned into the pizza bagel, which doesn't quite have the same zing. A Google search revealed that Bagel Boss, which owns over a dozen bagel shops on Long Island, Queens and Manhattan, created the flagel. Baka said the 3 of them were brainstorming and said to each other that bagels and pizza are both NYC staples so why don't we combine them together? Flat pizza bagels emerged. Knowing how foodies operate, owner Park created the name Bagizza combining the words bagel and pizza together, to create a new food trend. At least that's the goal. Baka says it blends the bagel with pizza because it's prepared with 'bagel dough then hand-rolled and cold-fermented, then run through a sheeter until flat, then quickly boiled in a kettle with honey and spiced rum.' So it comes out as a bagel and is turned into pizza. It can be topped with high-quality pizza ingredients like San Marzano tomatoes, house-made marinara and premium cheeses such as Grande and Calabro mozzarella. It also offers Hawaiian pizza and broccolini pesto. Though it sounds as if it would be laden with a thousand calories, Baka says the individual pizza bagel, without the toppings, registers at 360 calories. It avoids using sugar, which would increase the calorie count, and relies on malt syrup, which is sweet but lighter on calories. Baka admits that taking photographs of the bagel pizza is a natural for many Gen Xers and millennials on TikTok or Instagram. Admitting that he's more focused on the food than the photography, he adds, 'We're making everything with practical deliciousness in mind, and if it happens to look good on camera, that's also great.' And since Bagizza is open 24/7, it serves all meals 'from breakfast bagels and coffee to lunch, dinner and late-night bites,' Baka adds. He says the guests can order the pizza bagel whenever they want but most people veer toward traditional breakfast items such as its bacon, egg and cheese sandwiches. Baka says Bagizza operates like their 'new favorite diner or 24-hour café.' Hence, people can opt for acai bowls, regular bagels, salads, or dinner items like short ribs. He calls it a diner 'with an elevated edge.' Baka himself is originally from Thailand but was raised in Woodside, Queens and also operates Pattanian, a Thai restaurant in Ridgewood, Queens. How does he handle both? 'I don't sleep much,' he admits. Asked about Bagizza's target audience, Baka says it expects to attract many tourists, but also residents who live nearby and office workers. 'There's nothing quite like it in the vicinity. And prices, for this area, aren't too expensive,' he says. In the future, he expects that flat pizza bagels could be turned into a consumer-packaged goods item, sold in supermarkets, like bagel bites.. And then they'd consider opening another one or more Bagizza's in New York City and might explore other states. Flat pizza bagels could be here to stay.
Fox News
07-05-2025
- Entertainment
- Fox News
'Dinosaur time' viral food trend pushes salad greens, but does it work?
Channeling your inner dinosaur while eating greens has become a trending social media hack to sneak more vegetables into your diet. "Dinosaur time" is the latest TikTok food trend. It involves grabbing handfuls of greens like lettuce, spinach or kale, stuffing them into your mouth and then chewing them quickly, mimicking how herbivores ate during the Mesozoic era. WHAT IS MUSHROOM COFFEE? CAFFEINE ALTERNATIVE OFFERS SURPRISING HEALTH BENEFITS Social media user @sahmthingsup is believed to be behind the viral videos and said on her TikTok account that it's a way to boost your consumption of greens. "I just grab a large handful. I eat everything I grab," she said in part in a post. The TikTok food trend encourages chewing greens as quickly as possible to get that less palliative task of eating part of your recommended daily quota of vegetables out of the way. You can then move onto eating a more enjoyable meal. "Dinosaur time is more about the goal than the process," the TikTok user shared on her social media site. "That goal is simply to eat at least a full serving of green veggies before a meal, ideally quickly and whilst channeling a hungry dinosaur." WOMAN RANTS ABOUT CHICKEN DINNER UPROAR WITH BOYFRIEND, IGNITING SOCIAL MEDIA DEBATE She did note that it "is not a meal replacement." Many of the influencer's social media followers seemed excited to incorporate this lifestyle hack into their meal routines. Some said that even their children are asking to eat vegetables now in this dinosaur-style feeding frenzy fashion. Fox News Digital reached out to the TikTok trendsetter for further comment. Some registered dietitians told Fox News Digital that dinosaur time is a unique way to get nutrients. 'PICKY EATER' WITH FOOD ALLERGIES IS TOLD SHE'S 'CHILDISH' AND 'NEEDS TO GET OVER THIS' "If pretending to be a dinosaur or a bunny to scarf down washed leafy greens brings you joy and more green vegetables, there's likely no need to hold back on participating in this fun trend," said Julie Stefanski, a Pennsylvania-based registered dietitian nutritionist and spokesperson for the Academy of Nutrition and Dietetics, a trade group. Stefanski said plants are an important source of non-digestible material that helps with elimination in the digestive process. She also noted these greens provide nutrients like vitamin C and fiber needed for gut health. "Vegetables also provide a high source of B vitamins, such as folate, which help support our immune systems and decrease the risk of issues such as birth defects and the development of cancer," Stefanski told Fox News Digital. CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER Another expert told Fox News Digital that while she preferred that people enjoy eating vegetables, the trend's focus on consuming green leafy vegetables can have a widespread positive effect. "Prioritizing veggies is great," Caroline Susie, a registered dietitian nutritionist based in Texas, told Fox News Digital. "Especially since less than 10% of American adults meet the recommended daily intake of vegetables." Susie warned that eating greens as quickly as shown in some TikTok videos could lead to discomfort from gas and bloating. She also said that green, leafy vegetables contain fat-soluble vitamins, "meaning you need to pair a fat with them [for your body] to absorb them." Dinosaur time involves eating raw vegetables, which may pose a problem for individuals who do not tolerate raw vegetables as easily as cooked ones, Stefanski noted. For more Lifestyle articles, visit "For individuals with gastrointestinal issues [GI] or those recovering from a GI illness, cooked vegetables may cause less gas and digestive upset," she said. "Over time, people can adjust to eating larger amounts of fiber and vegetables, but it does take a period of adaptation." CLICK HERE TO GET THE FOX NEWS APP When it comes to social media food trends, Stefanski cautioned that just as with "any generic dietary advice that you see online, it's important to consider whether taking the steps to carry that practice out in your own life is best for your own health goals."
