Healthy Balance magazine
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'Finger foods', 'snacky bits', 'British tapas' – whatever you call it, the 'picky tea' has become a firm favourite among us Brits, especially during the summer months. Research by meal delivery giant Deliveroo found it to be an even more popular choice than a barbecue when temperatures rise [1]! 'Picky teas' tend to consist of classic finger foods combined with cold salads, perfect for when it's hot and we don't fancy cooking. However, as with a standard buffet, the foods traditionally found in a 'picky tea' are highly processed, meaning they're often high in saturated fat and salt.
Use our handy traffic light guide to help you get the most nutritious balance from your 'picky tea' spread. We would recommend choosing 3-4 from the green column, 2-3 from the amber column and just 1 or 2 maximum from the red column.
Green foods – these foods are lower in calories, saturated fat and salt, meaning you can fill most of your plate with these.
Amber foods – these foods are slightly higher in calories, saturated fat and/or salt than green foods, so are fine to have in moderation – just try not to overdo it on the portions.
Red foods – these are the foods which are high in calories, saturated fat and/or salt, so should only be included in small portions on your plate.
Vegetable crudites
24 kcals per 80g
Satay chicken skewers
23 kcals each
Mini sausage rolls
53 kcals per roll
Mixed leaf salad
10 kcals per 60g
Coleslaw
87 kcals per tbsp
Mini pork pies
193 kcals each
Fruit salad
71 kcals per 140g
Tomato pasta salad
111 kcals per 100g
Ready salted crisps
131 kcals per 25g
Cherry tomatoes
17 kcals per 75g
French baguette
60 kcals per 1-inch slice
Scotch eggs
274 kcals each
Four bean salad
64 kcals per 60g
Olives
19 kcals per 5 olives
Quiche Lorraine
259 kcals per quarter
Wholegrain crackers
26 kcals per cracker
Houmous
92 kcals per tbsp
Mini beef pasties
104 kcals each
Cooked chicken breast
100 kcals per half fillet
Hard boiled eggs
66 kcals each
Pizza slices
154 kcals each
Nutritionist Beth Furness (ANutr), holding a BSc in Nutrition and Health, is deeply dedicated to applying evidence-based knowledge to all aspects of nutrition. Her passion lies in fostering healthy relationships with food, ensuring that everyone maintains a balanced and sustainable approach to nutrition.
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