From the Publisher’s Desk
Muhammad Munir Chaudry
Take a moment to think about what you had for breakfast this morning. Did you start your day with a bowl of cereal, eggs and toast, or pancakes smothered in syrup? Maybe you just grabbed a protein bar or piece of fruit before running out the door (or settling into your seat at your at-home desk). If you found yourself in the latter category, then you may be one of the many Americans who have turned to snacks in lieu of full meals. Whether it is due to time, convenience, or the desire to eat less, this type of snacking has become quite the trend.
While the word “snack” may conjure up images of potato chips, cake, or candy bars, they represent only a small part of the available choices. We may think of fruits and vegetables as the only healthy snacks, but there is a growing list of new offerings that qualify as healthy these days. Many companies have introduced snacks with lower added salt and sugar, fewer or no unwanted ingredients, and cleaner labels. One example is Saffron Road™, which sells crunchy chickpea snacks that are packed with protein. Mountain High™, another company with several halal-certified products, offers low-fat or fat-free yogurt products. A few other snack ideas are Tillamook® snack portion cheese, a Fruitfull® non-dairy fruit bar, or a glass of Oatly oatmilk.
If you are interested in making your own healthy snacks, you may want to turn to social media for inspiration. It seems like everyone is sharing their favorite recipes online, making it easy to find new ideas. What sets social media apart from more traditional resources is how it allows us to learn directly from and interact with chefs around the world. You can make dishes from countries you have never been to and discover ingredients they might not even sell at your local grocery store. You can also access cooks who specialize in halal recipes and follow along as they create all sorts of dishes.
Try out some of the recipes in this issue and see what tweaks you might want to make to them. Let our staff know how they turn out, especially if they are worth sharing on social media.
Muhammad Munir Chaudry, president