Is Minisized the Next Big Thing?

The masses may like to supersize their meals, but plenty of us like to "minisize" instead. Just last night I drank a petite, 7-ounce Coronita Extra. The beer was so little and cute, it hit the spot without filling me up.

Restaurants have been responding to customers like me: those who prefer downscaled portions they can actually finish rather than the UFO-sized servings of yore. A few weeks ago, the Boston Globe reported on this trend. According to the article, "The number of menu items listed as snacks jumped 185 percent between 2007 and 2010, and items described as mini soared almost 400 percent, according to new research from Mintel, a Chicago firm."

I've always been a sucker for diminutive food. I've developed recipes for pumpkin mini pies in a whole wheat ginger crust, tiny Nutella-filled molasses sandwich cookies, and one-bite meatballs with chicken Italian sausage and red quinoa. No muss, no fuss, and no feeling like you need to unsnap your jeans when you're done.

So go on, keep your Big Gulps and your extra-large buckets of movie popcorn. Make mine a small instead.

What do you think about the new snack-sized trend? Chime in below!

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Cheryl Sternman Rule is a widely-published food writer and the voice behind the blog 5 Second Rule. Read all of Cheryl's iVillage posts here.

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