Healthy Superbowl Foods – Eat Clean on Game Day!
I’m not a huge football fan, but when it’s time for the Superbowl I get in the spirit! For most, this usually means eating lots of traditional football and game day foods including wings, dips, fried foods and other things that will sabotage your diet. So, this year – get your own game plan and try some healthier options so that you don’t end up with a food hangover in the morning. Also, I would recommend that you start the day with a workout and eat healthy all day. Then, about an hour before the game, or party, eat a healthy snack. You can also offer to bring something to the party like veggies with lowfat dip (see below); portobello mushrooms, zucchini or other veggies for the grill or even low-cal popcorn.
Below are a couple of dips (courtesy of CookingLight.com) that are perfect for crowds. Also, FitSugar.com has some great recipes including kale chips, more dips and fruit skewers. Yum!
Spinach Parmesan Dip
At first, the spinach will seem to overflow in the skillet, but keep stirring–as it begins to wilt, it reduces in volume. Serve this creamy dip with crudités or hearty wheat crackers.
Yield: 2 cups (serving size: 1/4 cup)
- 1 teaspoon olive oil
- 3 garlic cloves, chopped
- 1/4 teaspoon salt
- 1 (10-ounce) package fresh spinach (you can use frozen if you have to)
- 1/2 cup basil leaves, loosely packed
- 1/3 cup (about 3 ounces) 1/3-low-fat cream cheese, softened
- 1/8 teaspoon black pepper
- 1/3 cup plain fat-free yogurt (or substitute Greek Yogurt)
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 1 minute. Add salt and spinach; sauté 3 minutes or until the spinach wilts. Place spinach mixture in a colander, pressing until mixture is barely moist.
Place spinach mixture, basil, cream cheese, and pepper in a food processor; process until smooth. Spoon spinach mixture into a medium bowl. Add yogurt and Parmesan; stir to combine. Chill.
Calories: 63 (60% from fat)
Fat: 4.2g (sat 2.3g,mono 1.4g,poly 0.2g)
Roasted Red Pepper and Cannellini Bean Dip
This Mediterranean-inspired appetizer offers a little extra protein, heart-healthy monounsaturated fat, and fiber. Serve with cut-up vegetables or toasted pita wedges.
Yield: 8 servings (serving size: 1/4 cup)
- 1/4 cup chopped fresh basil
- 1 teaspoon balsamic vinegar
- 1 (16-ounce) can cannellini beans, rinsed and drained
- 1 (7-ounce) bottle roasted red bell peppers, rinsed and drained
- 1 large garlic clove
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute. Stir in salt and black pepper.
- Calories: 62 (51% from fat)
- Fat: 3.5g (sat 0.5g,mono 2.5g,poly 0.5g)
- Protein: 1.5g
- Carbohydrate: 5.9g
- Fiber: 1.5g
- Cholesterol: 0.0mg