According to Karen Molnar, a registered dietitian nutritionist for UNC Physicians Network in Cary, the holiday meal has changed over the last decade. She attributes the shift in part to food intolerance and allergies.
While we can always make classic dishes from family recipes, Molnar encourages browsing through online recipes and reviews from magazines like Cooking Light.
Molnar also advises adding sides or salads containing beans, legumes, nuts, seeds, quinoa or tofu to the holiday table. Vegans and vegetarians will appreciate these protein-rich dishes, and they can help all your guests eat a little healthier.
– Bridgette A. Lacy, Cary Magazine