I can't control myself at Dinner Club. I always eat too much. And I feel super stuffed (guilty and fat) afterwards. So, I decided host a healthy dinner club: nutritious and low-fat (which means no cheese! a big deal on a vegetarian menu!). 
We started off with baked sweet potato chips and raw broccoli with a non-fat yogurt and fresh herb dip. The salad course was a watermelon-tomato-mint-red onion dish dressed very lightly in olive oil. The main course was 100% buckwheat soba noodles and green onions with an Asian-style dressing. I also served Pumpkin-Chia seed muffins at the table. For dessert I brought out more muffins; this time my Banana-Nut muffins and some fresh berries. (Yep, lots of muffins but I'm very proud of my whole grain, sugar-free muffins). The meal wasn't totally guilt-free though, I did serve alcohol ... this IS Dinner Club, after all.
We started off with baked sweet potato chips and raw broccoli with a non-fat yogurt and fresh herb dip. The salad course was a watermelon-tomato-mint-red onion dish dressed very lightly in olive oil. The main course was 100% buckwheat soba noodles and green onions with an Asian-style dressing. I also served Pumpkin-Chia seed muffins at the table. For dessert I brought out more muffins; this time my Banana-Nut muffins and some fresh berries. (Yep, lots of muffins but I'm very proud of my whole grain, sugar-free muffins). The meal wasn't totally guilt-free though, I did serve alcohol ... this IS Dinner Club, after all.
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I want the recipe for the watermelon-tomato salad for next summer!
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