Vanessa Rissetto shares bite-sized advice with a side of deliciousness, interview

During the holiday season, the indulgences seem to be served with the merry and bright, but Vanessa Rissetto, a well-respected dietitian, explains how balance might be the better sentiment served to guests. While entertaining takes all shapes and forms, sometimes the host needs a few tips to make the event as flavorful as it is festive. Luckily, this bite-sized advice is the perfect portion.

Rissetto encourages people to think differently about food. While many people have begun to change their adjectives when discussing food, it is more than just a description.

During a recent conversation with FoodSided, Rissetto shed some light on how the holiday host can bring the merry yet keep the balance. Instead of focusing on missing out on that “one more,” the reality is that it is all about perception.

For Rissetto, she believes that it the holidays shouldn’t be that different from every day. She said, “Keeping balance in the way you eat should be consistent all year round, not just at the holidays. Think of ways to manage your appetite with more regularity. Feed your body throughout the day with a balanced breakfast, lunch and dinner. Enjoy satisfying snacks that help you incorporate fruits, veggies and beans.”

Even though that plate of holiday cookies isn’t a substitute for a well-balanced meal, it doesn’t mean that flavorful, delicious food is off the table. But, for the party host, it can be difficult to find ways to appease everyone and accommodate the various food preferences.

Rissetto has a simple suggestion. She said, “Winter is a time that I actually love to grill – I will grill a number of different proteins – fish, steaks, burgers, even, and then do fun twists. One time I caramelized onions and made sort of a French onion soup burger. There are certain go-to veggies that people typically grill like tomatoes, zucchini and squash, but I like to get creative and grill all different vegetables and also fruits, too. Green beans, avocado, pineapple, kiwi and peaches are some of my favorites and pair great with traditional holiday dishes.”

Vanessa Rissetto gets creative with dessert

While that grill might be hot, many people do want a sweet treat to end the evening. Still, that dessert can have that balance that Rissetto mentioned previously. It is about making conscious choices yet still feeling satisfied.

For Rissetto, dessert is where the fun comes into play. She said, “I remember once I did a baklava tower that featured small squares of baklava but the rest of the platter was nonfat authentic Greek yogurt with a balsamic drizzle that I made, and fresh fruit. This allowed me to provide my guests with protein from the yogurt, fiber from the fruit and deliciousness with the baklava. Everyone said it was the perfect amount of dessert and they were so excited to see it done in that way.”

That idea of bite sized food comes to play often for Rissetto. From the little nibbles to the convenience, she shared a great idea and recipe that many holiday hosts will appreciate.

“I always like to serve something bite-sized and hand-held, like Stacy’s Pita Thins. The Sea Salt flavor has 4 grams of fat per serving and is low in saturated fat. They’re twice baked, so they have a flaky crunch and pair well with so many flavors. I build boards with small cubes of cheese, and lean meats and also lots of easy-to-eat veggies like carrots, peppers, and celery. Then I add these two dips I make that everyone loves — Double Cheese Dip and Dill Dip. I don’t typically include jams and nuts — just keep it simple for people to enjoy before the main meal shows up.”

Here’s how to make Double Cheese Dip by Vanessa Rissetto.

Ingredients

• 1/4 c. reduced fat feta cheese
• 1/4 c. crumbled goat cheese
• 1 1/2 c. plain, low fat Greek yogurt
• 1 oz. avocado
• 1/4 c. extra-virgin olive oil, plus 1 tbsp. for drizzling
• Juice (~1/4 cup) and zest (~2 tbsp.) of 1 lemon
• 1 tsp. crushed red pepper flakes
• 2 tbsp. freshly chopped dill, plus 1 tbsp. for garnish
• 1/2 c. chopped cucumber
• 1/2 c. halved cherry tomatoes
• Stacy’s Sea Salt Pita Thins (1 oz. per serving for the dip)

Directions

• In a large bowl using a hand mixer, beat feta and goat cheeses, Greek yogurt, avocado, oil, and lemon juice and zest until fluffy and combined.
• Season with red pepper flakes and stir in dill.
• Transfer dip to a serving bowl and top with cucumber, tomatoes, dill, and a drizzle of oil.
• Serve with Stacy’s Sea Salt Pita Thins.

And, since the celebration shouldn’t just end when the guests go home, Rissetto recommends a little to-go gift at the end of the night. She said, “I always send people home with food. I line up to-go containers and pack everything up. Cheese, meats, mains, salads (never dress the salad – leave it on the side so people can take it home and have it the next day). It’s always a pleasure when I hear them say how happy they were to have meals or snacks at the ready the next day.”

While many people will be sharing sentiments of good will and cheer this holiday season, let the advice of Vanessa Rissetto fill the season and linger long into the New Year. A well-balanced life is one that is both flavorful and well-lived.