Do you have dinner guests often? Do you eat clean or walk on the wild side?
We strike a balance, more clean items than not. That's the beauty of whole food eating, you can live a bit in both worlds. However, if you don't want to live in both worlds, you really can serve a clean and whole meal without forcing your guests to eat items foraged in your back yard (grin.)
Clean eating is about simplicity. One of my favorite things is that it slows me down. It doesn't require culinary skills honed at the knee of Julia Child. You can put aside the complicated methods from The Food Network or various specialty diets and think about the way your grandma cooked. A good knife to cut produce, a regular old stove and pots and pans. Put your gadgets away and pull out your wooden spoon.
Some ideas for hosting guests and serving whole foods?
Appetizers
- Cheese & wheat crackers
- Whole wheat pita or pita chips & hummus
- Fresh fruit
- Fresh veggies
- Shrimp Cocktail
- Corn tortilla chips and salsa
Entrees
- Soup or chili with whole grain bread (purchased at the bakery)
- Grilled chicken, brown rice and brocolli
- Flat iron steaks, rosemary redskin potatoes, green salad
- Omelets, whole grain toast or muffins, fresh fruit
- Steak, baked potato and asparagus
- Salmon, brown rice, slaw
- Meatloaf, baked potato, green beans
- Potroast, mashed potato, corn on the cob, gravy
Desserts
- Fresh fruit with whipped cream
- Smoothies or milk shakes
- Ice cream sundaes
Beverages
- Sparkling water with fruit infusion
- Iced tea or lemonade sweetened with raw sugar, honey or Agave
- Infused water
- Sparkling water dressed with lemon, lime and a sprig of fresh mint
- Coffee
- Hot tea
- Wine (buy local, look for organic and avoid sulfates)
- Cider
- Sparkling fruit juices or non alcoholic wine (read labels!)
- No sugar added juice
Tips
- Most items can be changed up even if they start off with processed foods.
- Processed and refined items are usually the second generation of items that started off from scratch and were rethought for convenience. Think about what the first generation was and recreate it.
- Dips are notoriously full of extra "stuff" but are easily reclaimed. Spinach dip, salsa, Beau Monde, dill dip, cheese dip can all easily be prepared clean with a little prep and extra thought.
- Olive oil brushed on meat, sautee'ing or braising before baking and marinades make all the difference.
- Use the Internet! Goodness, there's an answer or substitute for everything!
- Read labels! If you're using ice cream, you can find acceptable brands with a bit of time in the store.
- Once you have identified brands that meet your needs, keep a list on hand for easy shopping.
- Ditto recipes.
- Make a notebook with quick ideas.
- Keep your pantry stocked with the basics.
- Experiment. Make small portions of new ideas and if you don't like it, it's ok. Throw it away and move on.
- Play with fresh herbs. They are beautiful, aromatic and give a fresh taste that can't compare to dried.
- Go to local fruit and veggie markets for your produce
- Plant an herb garden, container herbs or even a few pots on your kitchen counter.
- If you're hosting someone with dietary or medical restrictions, honor them by serving their needs. Don't preach to the diabetic about the low glycemic index of Agave. If they deal with their challenges by using Sweet & Low, have a box of Sweet & Low on hand for them.
- Be honest! None of this serving venison and presenting it as beef, then surprising everyone when they've finished eating. Everyone hates that, it's obnoxious. Stop it.
- Let your guests know beforehand that you want to take good care of them and if you're not sure, you want to know about dietary preferences, allergies, etc.
