Knowledge Base › Deb Kennedy, PhD - Give Yourself a Break

I need a few suggestions for lunches in a non-vegan household where I will be staying as guest. I do have full use of the kitchen. What is a knock-your-socks-off idea to show family we eat delicious?

Give Yourself a Break

Deb Kennedy, PhD - Give Yourself a Break

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This event was on December 5, 2024

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Question

Marcia Damoiseaux

I need a few suggestions for lunches in a non-vegan household where I will be staying as guest. I do have full use of the kitchen. What is a knock-your-socks-off idea to show family we eat delicious?

Answer

I would do those Swedish sandwiches, um, where you just have a piece of toast and on top of it you coterie board and Marc that will blow their minds. And on that charcuterie board you have these different types of breads or peta or lavage, but then you have to spread, you've got your hummus, your baba ganus, um, maybe some red peppers, some ground up red pepper. And then you have other different options, olives, uh, nuts, lettuce, uh, pickled onions. Um, I don't know if you are a total vegan, if you're a total vegan, you wouldn't do like the smoked salmon or something like that, but wow them with what that charcuterie board looks like and just tell 'em to build it themselves. I find when you give people a choice, they tend to like it more than, than putting something in front of 'em. They're more resistant to trying something new.

Deb Kennedy, PhD

PhD Nutritionist

drdebkennedy.com

*Deb Kennedy, PhD* nutritionist, chef and Value-Based Medicine certified, is dedicated to helping people improve their health through food. She received her Ph.D. in Nutritional Biochemistry from Tufts University, and previously held roles with Tufts Human Nutrition Research Center for Aging, Yale’s Prevention Research Center, Babies and Children’s Hospital at New York Presbyterian, Cornell University, and Dartmouth-Hitchcock Medical Center. She also held the position of first Chair for Best Practices at the Teaching Kitchen Collaborative (CIA) and was an instructor in Culinary Nutrition at the New England Culinary Institute. A pioneer in the growing field of culinary medicine, and self-proclaimed food warrior, Dr. Kennedy is the author of multiple books, including The Culinary Medicine Textbook, a five-volume publication to date that uses her research in food, flavor, eating and nutrition to lay out the concepts and fundamental topics needed to master culinary medicine. For the last several years, Deb, along with 40 nutritionists and a dozen chefs from around the world, created culinary competencies for nutrition recommendations. She has developed the Food Coach Academy based on this work, which is delivered in a science-based modular format that provides individuals with expertise needed to use the power of food to transform health.