By Stefanie Djuric & Dawn Blocklinger
The holiday season is upon us, and with the holidays come many parties and gatherings. One of the most challenging parts of the holiday season is finding tasty yet healthy treats.
With a new spin on the traditional BYOB, one can eat healthy through the holidays by BYOP – bringing your own platter. Bring Your Own Platter (BYOP) provides the option for you to bring your own food to parties or gatherings to ensure you will have a snack or meal that is delicious as well as nutritious. The following is a list of recommended healthy holiday tips:
- Balance carbohydrate foods with lean proteins. Add a slice of deli meat, cheese, or nuts to fruit, crackers, or cookies.
- Select whole-grain alternatives, such as whole-grain crackers and whole-grain tortillas, when possible.
- Incorporate healthy fats, such as olives and nuts, into snacks and treats.
- Choose smaller portions or bite-sized pieces.
- Limit alcoholic and sugar-sweetened beverages. Try adding fresh fruit or a cucumber to water for a refreshing beverage, or drink alcohol in moderation — one drink for women, two drinks for men per day.
Here are five BYOP snack ideas that combine better-for-you holiday foods to create a festive platter perfect to serve for holiday parties and gatherings:
- Artisan Nut Thin crackers, green and red pepper strips, cubed Cabot 50 percent reduced-fat cheese, and Beer & Bacon Glazed Almonds.
- Celery sticks, Laughing Cow light white cheddar, pomegranate arils, pistachios, and Mary’s Gone Crackers.
- Anjou pear slices, Babybel cheese, dried apricots and pecans.
- Dark Chocolate Coconut Fillo Tarts, Clementines, almonds.
- Angie’s Holidrizzle dark chocolate sea salt kettle corn, sea salt roasted almonds, Zöet dark chocolate, dried cherries, and cranberries.
BYOP is not only a great way to eat well, but also to spread holiday joy!
For more information, you may contact Stefanie or Dawn, registered dietitians, at 1035dietitianmailgroup@hy-vee.com or call 309-663-3054. Hy-Vee is Bloomington’s newest full-service grocery store, located at 1403 N. Veteran’s Parkway. Dietitians are on site at the store every day of the week to help you with specific dietary needs, or to answer any questions you may have.
Photo credits: sanapadh/iStock, Dirk Richter/iStock
Dark Chocolate Coconut Fillo Tarts
Serves: 15 (1 tart each)
All you need:
1/2 c. shredded coconut
1/3 c. chunked Zöet 57% dark chocolate
1 (1.9 ounce) package Athens™ pre-baked mini fillo shells
1 (5.3 ounce) container coconut yogurt
15 almond slices
All you do:
Preheat oven to 350 degrees. Sprinkle coconut evenly on a baking sheet. Bake for approximately 7 – 10 minutes, stirring occasionally, or until golden brown. Remove from oven and set aside. Melt chocolate on HIGH in microwave, stirring every 20 seconds until melted. Spoon approximately ½ teaspoon chocolate in bottom of each fillo shell, spreading up onto sides of shell. Chill in freezer for 5 to 10 minutes.
Spoon a dollop of coconut yogurt into fillo shells. Top each dollop with a sliced almond. For garnish, drizzle melted chocolate on top of yogurt-almond combination followed by a pinch of toasted coconut.
Nutrition facts per serving:
80 calories; 4.5 g total fat; 2.5 g saturated fat; 0 g trans fat;
0 mg cholesterol; 7 g carbohydrates; 4 g sugar; 2 g protein; 1 g fiber; 0 mg sodium
Source: Hy-Vee Dietitians
Beer and Bacon Glazed Almonds
Makes 4 cups
Start to finish time: 30 minutes
All you need:
Cooking spray
1 c. brown sugar
4 slices bacon, chopped
1/3 c. beer (any type)
1 Tbsp. salt
Black pepper, to taste
1 1/2 c. whole almonds
2 c. sliced almonds
All you do:
Preheat oven to 350˚F. Line a rimmed baking pan with foil; spray foil with non-stick cooking spray and set aside. Place brown sugar, bacon, beer, salt and pepper in a medium saucepan and bring to a boil over medium heat. Boil for 10 minutes, stirring often. Pour in both types of almonds and stir well to coat all the almonds.
Spread almond mixture in an even layer on prepared baking pan and bake for 15–18 minutes. Remove from oven, and spread onto a sheet of aluminum foil while still warm (breaking apart any large clumps). Allow mixture to cool to room temperature and store in a closed plastic container at room temperature for up to three days.
Nutrition per 1/4 c. serving:
210 calories, 14 g fat, 1 g saturated fat, 9 g monounsaturated fat, 3 g polyunsaturated fat, 6 g protein, 18 g carbohydrate, 3 g fiber, 2 g cholesterol, 509 mg sodium.
Source: Almond Board of California