Chia Is the New Black: The Trendy New Health Foods You Need to Know Now

Although this omega-3 rich seed popped in 2012, the chia frenzy has now reached Bieber Fever proportions. Add a tablespoon to virtually any drink, coat tofu with chia and sauté it, or mix a quarter cup with almond milk, vanilla, cinnamon, and dried fruit to create a tapioca pudding-like dessert.

When we first heard about this "healthy" trend our BS detector went off. But it's actually legit. Influenced by the popular paleo diet, companies like Epic Bar are introducing snacks made of a combo of grassfed meat, nuts, seeds, and berries. They're filling and nutritious, while steering clear of processed sugar and grain.

Put down the Advil, and pick up a…turmeric root? This ancient ayurvedic spice is being touted for its anti-inflammatory properties, which makes it a great, natural pain relief option that's also detoxifying. Post-workout, reach for a bottle of Turmeric Alive or blend a 1-inch piece of turmeric into a smoothie or juice.

They're the new nut. And with all the same nutritional benefits (fiber, protein, omega-3s), minus the allergy stigma, what's not to love? Sesame, chia, flax, hemp, pumpkin—sprinkle these babies over cereal, salad, or soup.

Meet the latest alternative to whey or soy protein. Pea-based protein is vegan and gluten-free, and has tons of amino acids and iron. Mix a couple of tablespoons into a smoothie, or grab an Alt Bar.

Juicing is still red-hot, whether you swing by a juice bar or pick up a bottled, vitamin-packed raw juice like Suja or Forager Product. You can also make green smoothies at home by blending one part creamy fruit (bananas, mango) with one part leafy greens (kale, spinach) and one part tangy fruit (berries, orange) plus water.

Instead of swallowing vitamins and supplements, people are trending toward functional whole foods that haven't been artificially fortified with added B vitamins and calcium. Hence, the rise of fermentation: Kimchi (try Zuke), sauerkraut (Farmhouse Culture is yummy), and kombucha contain naturally occurring probiotics.

Free-range cows and chickens that chow down on grass are leaner and have more good fats (omega-3s, baby) than those who gorged on grain—even if it's organic.

A universe away from Hershey's, the granola set is going loco for cacao, which is loaded with antioxidants. Stock up on bars (like Righteously Raw), or blend a tablespoon of cacao powder with a banana, a couple of dates, a cup of water, plus a little cinnamon, nutmeg, and maple syrup for a chocolate shake that's actually good for you.

Almond milk and soy milk have been around forever, but now we're seeing a whole new breed made from sunflower seeds, flax, hemp, cashews, you name it. Health food stores often sell fresh versions that are way tastier than the boxed kind, or you can DIY. Blend a quarter cup of nuts or seeds (soak them overnight to soften them up) with a cup of water or coconut water, then strain through cheesecloth or a fine-mesh sieve. If you want to add a little flavor, mix in a half-teaspoon of vanilla, cocoa powder, or honey.

First off, ancient grains sound badass, like something Cleopatra would have eaten. Quinoa was the forerunner, but now other minimally processed, gluten-free grains—amaranth, kamut, millet, sorghum, teff—are gathering steam. You can prepare them as a side dish for a healthier alternative to rice, or check them out in cereal (like Nature's Path Heritage Flakes), crackers, bars (try Udi's Ancient Grain Granola Bars), and breads.

Olive oil just got its ass kicked. Now, healthies are all about coconut oil, which is packed with good fats and antioxidants, plus gives your immune system a boost. Swap it in for butter or the ol' EVOO to sauté veggies, etc. (Grapeseed and avocado oils are hot now, too.)