I tend to use oat bran or bashed up oats to thicken some stews and soups. It's not a big source but it's a painless way to squeeze in some extra, and better nutrition than cornflour (whatever you Americans call that white powder - cornstarch... I got it!). The main bonus is that nobody realises.

I guess you could also keep bowls of nuts out instead of other nibbles!

Kerri.