What Nutritionists Bring to Potlucks
Among the sloppy joes and taco salads, you'll spot these colorful (and healthy) dishes.
By Lynn Andriani
The Vegetable Platter with a Secret
The last thing Phoenix nutritionist
Wesley Delbridge wants to feel like when he goes to a party is the "food-police dietitian." Yet he
does want to offer people an alternative to high-calorie, high-fat foods. So he brings a platter brimming with celery, carrots, broccoli, jicama sticks, red and yellow bell peppers and grape tomatoes, accompanied by a ranch dip made with plain, nonfat, protein-rich Greek yogurt and low-sodium ranch seasoning. He doesn't tell people what's in the dip until they try it, and ask—and, he says, they usually wind up requesting the recipe. Party enjoyed; mission accomplished.
The Minimeal on a Stick
Jennifer McDaniel, a dietitian in Clayton, Missouri, knows it's hard to resist foods on skewers—so, she takes advantage of the format by loading the sticks with nutritious ingredients. One version is essentially a panzanella salad: basil, baby cherry tomatoes, fresh mozzarella balls and homemade croutons drizzled with olive oil and balsamic vinegar; another has a Hawaiian spin, consisting of chicken, pineapple, pieces of bell pepper and onion—all grilled. McDaniel even has a dessert-y option, where she threads fresh strawberries, raspberries, blueberries, a cube of angel food cake and mint leaves onto a stick for a light and fresh treat.
A Fruit Salad That Keeps Its Color
You can serve it as a side or as a dessert; it goes with everything; and, it adds gorgeous color to a food table. What's not to love about fruit salad? Especially if you make it
Tamara S. Melton's way, that is. The Atlanta dietitian even has a trick for keeping the fruit from browning. She squirts a good dose of lime juice over the bowl of berries, mangos, kiwis, peaches, cherries and nectarines, which also adds a subtle tart counterpoint to the sweet fruit.
A Way to Ensure You'll Be Full
If the host asks you to bring a salad, consider following
Torey Armul's advice and augmenting your contribution with protein. It's a good course to take when you want to make sure there is a healthy entrée, regardless of what else is being served, says the registered dietitian and spokesperson for the Academy of Nutrition and Dietetics. A few of her favorite variations: leafy-green salad with beans, lentils or nuts; or, potato salad with hard-boiled eggs and Greek yogurt (you can also stir in radishes, carrots and other vegetables for color, crunch and added nutrition.)
Photo: Shannon Learmonth/iStock
The Dish They May Not Have Tried Before
We may not want to order something totally new as an entrée when dining out, but sampling an unknown dish at a potluck? Absolutely. That's the thinking behind Chicago nutritionist
Jennifer Bruning's approach to bringing food to parties. She incorporates ingredients that are a little outside the norm: a fruit platter with
dragon fruit, a salad featuring
Berbere-spiced roasted veggies or a dessert that sneaks in some
chia seeds. It gives people the chance to try new foods that they might have been hesitant to buy on their own, she says.
Published 06/28/2016
