Party Food vs. Healthy Food

The holiday season is over. No more cookie swaps, gift exchanges, or $200 ticket purchases for a new year's eve party that ends up being a dud. But just because the presents, trees, cookies, and awkward midnight kisses are gone does not mean that all fun times must come to an end. Parties, get togethers, and post-new years gatherings can still occur! Sure, you made the resolution to eat healthier; however, parties and healthy food can co-exist. Don't believe me? 

At my 2012 new year's eve party I made a wide array of dishes. There were vegetarian, gluten-free, and lactose-free options. I tried to accomodate all potential food allergies, restrictions, and diets. Attendees of the party can attest that the food tasted awesome--leftovers were few and far between. However, unbeknownst to many guests, basically everything they ate at the party was healthy. A few treats went untouched by my magic healthy-food-wand (like the onion dip and cookies). But the other typically fatty and caloric dishes--like artichoke dip and caesar salad--were actually healthy versions of their not-so-good alter-egos. 

The next time you plan a party, cook dinner, or want to impress your friends, make some of these delectable party treats that are actually pretty great for our bodies too. It's 2013...we should all know by now that tasty food can be healthy too.


Caramelized Onion and Shallot Dip (from Bon Appetit)
(vegetarian, gluten-free)
This is still a "sometimes" dish. But to make it healthier, use all greek-yogurt instead of sour cream. That's the only "unhealthy" component of the dish. I followed the recipe verbatim, so I figure you can just look at the link, rather than have me type it all out for you!


Lemon and Herb Hummus (adapted from The Sprouted Kitchen)
(vegetarian, gluten-free, lactose-free)
Serves 8-10
Ingredients:
-2-15oz. cans of chickpeas (preferably low-sodium), rinsed and drained
-2 cloves of garlic, cut into a few pieces
-2-3 tablespoons tahini (sesame seed paste)
-1 lemon, juiced
-1 teaspoon red pepper flakes (less if you don't like spicy)
-1/4 cup olive oil
-1/4 cup parsley, chopped 
-3 tablespoons dill, chopped
-3 tablespoons basil, chopped
-2 tablespoons water (more if needed)
-1 teaspoon salt

Directions:
1. In a food processor or blender, combine the chickpeas, garlic, tahini, lemon juice, red pepper flakes, and olive oil. Pulse.
2. Add water, to help mixture become a smooth consistency.
3. Scoop hummus into a large bowl and add all the herbs and salt. Mix well. 
4. Serve with raw veggies, baked pita chips, bread, or chips!

Tofu Salad (adapted from The Sprouted Kitchen)
(vegetarian, gluten-free, lactose-free)
Serves 8-10
Ingredients:
-1 block of extra-firm tofu, water squeezed out of it and chopped into small pieces
-1/4 cup golden raisins
-2-3 celery stalks, diced (small)
-1/4 cup parsley, chopped
-3 tablespoons sun-dried tomatoes, diced
-3 tablespoons whole-grain mustard
-1/2 lemon, juiced
-3 tablespoons olive oil
-1/2 teaspoon salt
-1 teaspoon ground black pepper
-1/2 teaspoon red pepper flakes

Directions:
1. To make dressing: combine mustard, lemon juice, and oil in a small bowl. Whisk together and set aside
2. Combine tofu, raisins, celery, parsley, sun-dried tomatoes, salt, pepper, and red pepper flakes in a bowl. 
3. Add dressing to tofu mixture and stir well, making sure that all of mixture gets coated. 

Baked Artichoke Dip (adapted from The Sprouted Kitchen)
(vegetarian, gluten-free)
Serves 8
Ingredients:
-3/4 bag frozen spinach, thawed and excess water squeezed out of spinach
-1.5-15oz. can of cannellini beans, rinsed and drained
-1-14oz. can of artichoke hearts, drained
-2 garlic cloves
-1 teaspoon red pepper flakes
-1 teaspoon dried oregano
-1 teaspoon salt
-1/4 cup parsley, chopped
-3 tablespoons olive oil
-1/2 lemon, juiced
-1/2 cup Parmesan cheese, grated
-1 cup shredded mozzarella cheese

Directions:
1. Preheat oven to 400 degrees fahrenheit. Coat an 8x8 baking dish with oil.
2. Combine the garlic, red pepper flakes, oregano, salt, and parsley in a food processor. Pulse a few times, to coarsely chop.
3. Add the beans, artichoke hearts, olive oil, and lemon juice. Pulse until a chunky puree forms. Place mixture in a bowl.
4. In a separate bowl, combine the Parmesan cheese and mozzarella. 
5. Add half of the cheese mixture and the spinach to the bowl with the bean-puree. Mix well.
6. Spread mixture into greased 8x8 baking dish. Sprinkle remaining cheese on top of mixture. Bake for 15-20 minutes (top should be browned and bubbly).

Caesar Salad
(gluten-free)
Serves 8-10
Ingredients:
-2 heads of romaine lettuce, chopped
-2/3 cup silken tofu
-1/2 lemon, juiced
-2 tablespoons Dijon mustard
-2 cloves garlic
-2 teaspoons anchovy paste
-1/2 teaspoon salt
-1/4 cup Parmesan cheese
-2 tablespoons olive oil
-2 tablespoons balsamic vinegar

Directions:
1. To make dressing: combine tofu, lemon juice, mustard, garlic, anchovy paste, salt, parmesan cheese, oil, and vinegar in a food processor. Pulse until mixture is a smooth consistency. 
2. Toss romaine with dressing. 
*Try adding some croutons, shaved parmesan, or chunks of cooked chicken!

Sweet Potato Wedges (adapted from The Sprouted Kitchen)
(vegetarian, gluten-free, lactose-free)
Serves 8-10
Ingredients:
-10 sweet potatoes, cut into thick wedges (leave the skin on; just be sure to wash the sweet potatoes well)
-3 tablespoons olive oil
-4 teaspoons paprika
-2 teaspoons garlic powder
-1 teaspoon chili powder
-1/4 cup fresh rosemary, minced
-1 teaspoon salt
-1 teaspoon ground black pepper

Directions:
1. Preheat oven to 400 degrees fahrenheit
2. In a large bowl combine all ingredients together, making sure to evenly coat the potatoes
3. Spread potatoes evenly onto baking sheets. Be sure not to overcrowd the baking sheet--otherwise potatoes won't become crispy
4. Bake in the oven for 30-40 minutes. Check every 10 minutes to toss potatoes and make sure they are browning, but not burning (black color).

Cranberry-Chip Cookies
These are so darn good that trying to make them healthy would just be a sin. One cookie never hurt anybody...just don't eat all 60 at once!
Makes 60 cookies
Ingredients:
-2 sticks butter, softened
-1 cup light brown sugar
-1/2 cup granulated sugar
-2 teaspoons vanilla extract
-2 large eggs
-1 teaspoon baking soda
-1/2 teaspoon salt
-2 1/4 cups all-purpose flour
-1-12oz. bag of semi-sweet chocolate chips
-1/2 12oz bag of white chocolate chips (about 1 cup)
-1 1/2 cups dried cranberries

Directions:
1. Preheat oven to 375 degrees fahrenheit
2. In a large bowl, use an electric mixer to beat together butter, both sugars, and vanilla extract until fluffy.
3. Beat in the eggs, baking soda, and salt
4. On low speed, gradually beat in flour until well combined
5. Using a spoon, add both kinds of chocolate chips and dried cranberries.
6. On non-greased baking sheets, drop heaping teaspoons of dough about two fingers apart. 
7. Bake for 8-10 minutes, until edges are brown. 

This is not "health" food, but every party should have a few treats!