Her Health: Beautiful And Healthier Charcuterie Boards

HEALTH

Beautiful and Healthier Charcuterie Boards

BY KATIE LUNEY AND FAITH BROWN-ADENIYI

Charcuterie boards are currently on trend for entertaining, so they are no strangers to holiday parties and family gatherings. By defnition, charcuterie is the display of cured meats. Many also use the term to describe a wide array of salami, prosciutto, cheeses, crackers, dried fruits and stufed olives. Combinations of favors and textures are important. For meats, try to have a variety of smoky, spicy and salty. For cheeses, have a variety of soft and hard options.

Traditionally charcuterie boards are high in sodium, fat and calories and used as an appetizer instead of an entrée. Here are some tips to add healthy fair without sacrifcing the presentation and taste: • Opt for lower-fat cheeses such as mozzarella, Swiss, muenster, and pepperjack for a little spice • Keep the color with in-season fruits such as apple slices, fgs, cranberries, pomegranate seeds and grapes • Make your own crackers, use Triscuits which contain fber and less fat, pretzels, or slice a baguette and bake at 350 degrees for 10 minutes in the oven for a crunch • Consider using potato wedges in place of a cracker, bake at 425 degrees for 30 minutes drizzled with olive oil • Blanch vegetables such as broccoli or green beans for some lighter fare by putting them in boiling water for a minute followed by an ice bath • Add roasted vegetables such as Brussels sprouts • Experiment with dips using plain Greek yogurt or avocados as a base • Choose less processed meats such as prosciutto and smoked salmon

Charcuterie boards are a great way to not only lighten up any celebration but also to enjoy the conversation and togetherness of food! You will never run out of favor combinations and textures!in the clinical/community setting. She enjoys creating healthy recipes that are quick and easy to prepare.

Katie Luney is an East Carolina University dietetic intern. She graduated with a bachelor's degree in human nutrition and dietetics from the University of North Carolina at Greensboro in 2019. She gained experience as a diet technician in Asheville before continuing her education. Katie enjoys hiking with her dog in the mountains, photography, and cooking delicious meals.

Faith Brown-Adeniyi is an East Carolina University dietetic intern. She graduated with a bachelor’s degree in nutrition and dietetics with a minor in marketing from Simmons University in 2021. She gained further experience as a nutrition assistant at Brigham and Women’s Faulkner Hospital. Faith enjoys aerial yoga, linguistics, and visiting various countries.

22 Her Magazine — November 2021 www.reflector.com/her