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3 Nutritionist Approved Dinner Party Recipes for Healthy Hosting
Be Inspired PR
byBe Inspired PR



Spring is finally here, and that means it's time for outdoor entertaining! We still like to stay (mostly) healthy, so we reached out to Cara from Cara Clark Nutrition for a few of her favorite recipes that are totally nutritionist-approved. She pulled from her Healthy Holiday and Summer BBQ cookbooks, which you can find on her website. All of her recipes follow a non-diet approach to nutrition - balance is key! These recipes are mostly gluten and dairy-free, but it's all just part of her "CCN way of life." Read on for 3 recipes you can prep for your next backyard dinner party!


Photography: Kelsey Chance


Cowboy Caviar
Great as an appetizer with tortilla chips or  - flavors enhance the longer it sits in fridge so great prep ahead dish!

Serves 6-8 

• 1 (15 ounce) can black beans, rinsed & drained 

• 1 (15 ounce) can black-eyed peas, rinsed & drained 

• 1 cup frozen sweet corn, thawed 

• 3 Roma tomatoes, diced 

• ½ small red onion, diced 

• 2 cloves garlic, minced 

• 2 different colored bell peppers of your choice 

• ¼ cup fresh cilantro, roughly chopped 

• ¼ cup avocado oil 

• ¼ cup apple cider vinegar 

• 1 teaspoon cumin 

• ¼ teaspoon cayenne 

• ½ teaspoon sea salt 

• ¼ teaspoon cracked black pepper 

• Add all ingredients to a large bowl & mix gently till well combined.


Photography: Maarten van den Heuvel​ | Cara Clark Nutrition


Garlic Herb Roasted Whole Chicken 

Serves 6-8 

• 1 (5-6 pound) whole chicken 

• ½ Vidalia onion, cut into wedges 

• 4 whole cloves garlic, crushed 

• 1 big handful herb mixture of your choice (rosemary, thyme, & tarragon are favorites!) 

• 1 ½ Tablespoons avocado oil 

• 1 teaspoon sea salt 

• ½ teaspoon freshly ground black pepper 

• 1 teaspoon garlic powder 

• ½ teaspoon paprika 

 

Preheat oven to 425 degrees. Arrange oven rack on bottom third. Prepare a large roasting pan topped with a rack (you can also top a 13x9 glass baking pan with a small cooling rack). Remove giblets and neck from chicken and rinse with cold water. Drain cavity well and pat dry with paper towels. Place, breast side up, on a lightly greased roasting rack in a roasting pan. Tie ends of legs together with kitchen twine. Place onion, garlic, and herbs into cavity. Coat chicken all over with avocado oil using your hands. Combine salt, pepper, garlic powder, and paprika in a small bowl and season chicken all over with mixture, patting on with your hands. Roast for 1 ½ to 2 hours, depending on size. If chicken is browning too quickly, cover loosely with aluminum foil. To measure temperature, place a meat thermometer into the thickest part of the thigh. Chicken is fully cooked when thermometer reaches a minimum of 180 degrees. Remove chicken from oven and cover with aluminum foil. Let rest for at least 10 minutes before carving. 


Photography: Caroline Attwood​ | Gaelle Marcel​


Haricot Verts with Crispy Shallots

Serves 6 

• 1 pound fresh haricot verts or French-style green beans, ends trimmed 

• 1 medium yellow onion, sliced (about ½ inch) & quartered 

• 8 ounces baby bella mushrooms, sliced (about ½ inch) 

• 4 cloves garlic, sliced 

• 2-3 sprigs fresh thyme, removed from stem 

• 1 Tablespoons balsamic vinegar 

• 3 Tablespoons avocado oil, divided 

• 2 large shallots, thinly sliced 

• 2 eggs + 2 Tablespoon water, lightly beaten 

• Sea salt & black pepper, to taste 

• ¼ cup almond meal 

• 2 Tablespoons whole wheat breadcrumbs 

 

Preheat oven to 450 degrees. Line a large baking sheet or roasting pan with aluminum foil and set aside. In a large mixing bowl, add green beans, onion, mushrooms, garlic, balsamic vinegar and 1 ½ Tablespoon avocado oil. Toss to combine and coat. Pour into prepared baking sheet/roasting pan and spread out evenly, giving as much space between aspossible.  Season to taste with sea salt and black pepper. Place in the oven to bake 20-30 minutes, turning once through cooking and adding fresh thyme sprigs during the last 5 minutes. While the veggies roast, line a plate with doubled up paper towels and set aside. Mix together the almond meal and breadcrumbs in a small bowl. Coat sliced shallots in egg wash and then in the almond meal mixture. Heat a pan over medium-high heat and add 1 ½ Tablespoon avocado oil, swirl to coat the pan. Sauté the coated shallots in the oil until crispy golden brown. Remove from the pan and place on paper towel lined plate. Before serving, remove thyme sprigs from green bean mixture. Place roasted green bean mixture on a serving platter and top with crispy shallots. Serve warm. 


Photography: Adam Szafranski for The Venue Report

 

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