Summer has finally kicked off. With the 4th of July right around the corner, clients have asked me how to stick with their healthy eating through BBQ season.
I answer with 4 letters: BYOF. Bring Your Own Food!
I’m not talking about packing a cooler with a perfect macro ratio meal. That’s a tad too neurotic for me. I mean, make a big dish to share. You don’t need to be the food freak at a party, but you do want to be sure there’s something you can eat. And — bonus! – your healthy eating habits might rub off on others
Here are 6 ways to master the art of BYOF
1. Make it yummy. Stick to tried & true recipes that you know you do well. Now is not the time to experiment – if the food’s a flop, “healthy food” will be blamed.
2. Make it appealing. If you want people to try your food, it has to look good. Avocado pudding may taste amazing, but it looks gross. No one’s going to choose that when there’s chocolate cake next to it, I guarantee it.
3. Don’t push it on people. My favorite is the trickle-down effect: one brave soul attempts the new, foreign dish and then starts chattering on about how good it is. “I didn’t even know I liked kale/chickpeas/quinoa/fill in the blank!” Next thing you know, one by one, everyone has succumbed to the healthy food option.
4. Bring extra. See #3.
5. Don’t broadcast the health benefits of your food. There’s no need to announce “This mac’n’cheese is vegan AND gluten-free!” unless you’re speaking to a vegetarian with Celiac Disease. Unless someone specifically asks you, chances are they don’t really care. What people care about is food tasting good. You don’t have to portray it as specialty fare, just give people good food.
6. Dust off and shine up an old favorite. Potato Salad? Not super healthy and kinda boring. This Herby Sweet Potato Salad? Totally jazzy.
This coming holiday weekend, fix up a healthy dish so you can BYOF. This recipe is perfect for sharing!
Herby Sweet Potato Salad
- 2 medium sweet potatoes
- 2 medium white sweet potatoes (if you can find – can sub in regular potatoes or sweet potatoes)
- 1/4 cup mayonnaise or Vegenaise
- 1.5 Tablespoon olive oil
- 1 tsp mustard (use your favorite)
- 1 tsp cumin powder
- 1/4 cup chopped fresh cilantro
- 1 Tablespoon chopped fresh dill
- 2 scallions, chopped
- sea salt & pepper to taste
Peel potatoes and cut into 1-inch chunks. Place in boiling water and cook until soft, about 15-20 minutes. Drain, then place in refrigerator to cool.
Meanwhile, prepare the dressing: whisk together mayo, olive oil, mustard, and cumin. Stir into cold potatoes and toss to coat.
Stir in cilantro, dill and scallions. Season with sea salt and cracked pepper to taste. Enjoy!
For more ways to stay properly fueled this summer, check out my Fueled + Fit nutrition program. This 21 day nutritionist-led program includes over 100 healthy recipes. We start right after the holiday weekend – Monday, July 6th!