More and more products are being designed for folks on the go. People are less inclined to cook but don’t want to give in by resorting to takeout.
Enter the snacks for dinner concept.
A typical snack dinner should be half veggies, one quarter protein and one quarter starch. Hummus dip, vegetables for dipping and crunchy bread are a nice component. Small portions of cheese or lean protein supplement well. The trick is in the portions. Think healthy, tasty tapas.
Listen as chef Abbie Gellman joins Dr. Pamela Peeke to share how you can have a convenient, nutritious dinner.
Sponsor:
Smarty Pants Vitamins
Featuring:
Abbie Gellman, MS, RD
Abbie Gellman, MS, RD, is a professionally-trained chef and Registered Dietitian. Abbie has over 10 years of hospitality and food and beverage consulting experience and nearly 10 years of nutrition-related experience.
She received a Master of Science degree in Nutrition from Teachers College, Columbia University and completed a dietetic internship at New York – Presbyterian Hospital in NYC. Abbie holds a Bachelor of Science degree from Cornell University's School of Hotel Administration and earned her Culinary Degree from Peter Kump's New York Cooking School (now known as ICE).
In addition to working with a wide variety of food service operators, Abbie also counsels and educates patients and groups in a private practice setting and cooks privately for individual clients.
