It's easy to celebrate parties and holidays and stay on The South Beach Diet. Preventive cardiologist, Dr. Arthur Agatston, who has helped millions of people the world over to lose weight and eat more healthfully, shows you how the basic nutritional principles of The South Beach Diet - choosing good, unsaturated fats; nutrition-rich, high-fiber fruits and vegetables; lean sources of protein; and low-fat dairy - easily translate to preparing and enjoying special occasion meals throughout the year.
Whether you're inviting a few friends and relatives for a weekend brunch, throwing a baby shower or a backyard barbecue, celebrating Valentine's Day, the Fourth of July, Christmas, or Hanukkah, or launching your South Beach Diet with a Phase 1 kickoff party, The South Beach Diet Parties & Holidays Cookbook is filled with more than 20 menus and 150 recipes that will make every party or holiday celebration memorable.
No need to worry about what South Beach Diet dishes go together. We take all the guesswork out of menu planning for you. Whether you're making Shrimp Salad in Cucumber Cups, Roast Turkey with all the trimmings, Crown Roast of Pork with Apple-Onion Chutney, Matzoh Ball Soup, Chicken Cassoulet, Ricotta Cheesecake, or Pumpkin Pie, you can be certain that every recipe meets The South Beach Diet guidelines for healthy eating and great taste.
Dr. Agatston also provides plenty of practical advice about maintaining your South Beach Diet lifestyle throughout the holiday season and making the best food choices possible whatever the occasion. In addition, full-color photos provide ideas for stylish food presentation, beautiful table settings, and creative centerpieces. And for every menu there are helpful nuke-ahead tips for stress-free entertaining.
Remember, The South Beach Diet is about living well. This book is your essential guide to preparing satisfying, delicious, and healthy meals for every special occasion.
Prep Time: 20 minutes
Rich, smoky trout in little tomato "cups" makes a festive, easy-to-eat combination. You can use both red and yellow cherry tomatoes, if desired.
1/4 pound smoked trout (remove skin if necessary)
2 tablespoons reduced-fat sour cream
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh chives
Freshly ground black pepper
30 large cherry tomatoes (1 pint)
Chopped fresh chives for garnish (optional)
Place trout in a medium bowl and break up into small pieces with a fork. Add sour cream, lemon juice, and chives; stir to combine. Season generously with pepper.
Using a serrated knife, cut 1/2 inch off the stem end of each tomato and a tiny bit off the bottom so the tomatoes will stand. Remove the seeds using a small melon baller. Fill each hollow tomato with a generous 1/2 teaspoon of the trout salad. Sprinkle each with a few chives, if using, and serve.
Make-Ahead: Trout salad can be made up to 1 day in advance; refrigerate in a covered container and bring to room temperature before using. Tomatoes can be hollowed out up to 1 hour before the party; cover with plastic wrap but do not refrigerate. Fill shortly before serving.