Small Bites with Healthy Bytes—Recipe Winner!

We have a winner! We invited you to share your recipes for a nutritious and easy hors d'oeuvre or cocktail, and you delivered.

Our Small Bites with Healthy Bytes recipe contest winner is Karen Wright, a functional nutritionist and health coach with HealthWright. Karen’s winning “Parshini Dip,” containing Greek yogurt, tahini, parsley, and garlic, received rave reviews! See below for the full recipe. 

Karen’s appetizer was featured as part of our Small Bites with Healthy Bytes reception in midtown Manhattan last week. We were delighted to meet so many RDNs, dietetic students and dietetic interns in person. The conversation was flowing, as was food and drink! Our founder and CEO, Dr. Amy Roberts, discussed the benefits of accepting insurance for your private practice. 

“Small Bites” Honorable Mentions

It was difficult to pick a winning recipe—we received a number of delectable, healthy entries! The following deserve honorable mentions: 

  • Megan Ellison, MS, RDN, CSOWM, CDE, Sound Dietitians, LLC: Caprese Salad Bites. Megan’s Caprese Bites are a great way to build-in veggies in bite-sized servings. They work well as an appetizer and party finger-food option that is low-calorie and packed with nutrients. Scroll down to her 12.16.16 blog post for the full recipe. 
  • Julie Harrington, RD, RDelicious Kitchen: Guacamole Shrimp Wonton Cups. Julie’s Guacamole Shrimp Wonton Cups are a crowd-pleasing appetizer to share at your next gathering. Layered with guacamole, mango salsa, and shrimp, these flavors are the perfect little bite for entertaining!
  • Judy Matusky, RDN, LDN, Athens Nutrition: Rhubarb Shrub. Judy notes that she loves rhubarb and uses it in muffins, cobblers, jams, and sauces. Her husband’s garden is usually overflowing with rhubarb, from which she makes this deliciously refreshing, slightly tart and sweet rhubarb cocktail (or mocktail). 


Parshini Dip Recipe

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 0


  • 4 stems parsley
  • 1 clove garlic
  • 1/2 cup Greek yogurt
  • 1 tablespoon tahini
  • 1 teaspoon olive oil


Wash and chop parsley. Peel garlic clove. Place these and remaining ingredients in a food processor. Blend on high setting until creamy. Place in bowl; serve as dip with cut-up vegetables. Substitute any other fresh herbs or vegetables as you wish: basil, nettles, spinach, red peppers.

Thank you for attending and for your support of Healthy Bytes! We hope you enjoyed chatting with your talented and inspiring colleagues as much as we did!