Thursday, January 29, 2015

Healthy Super Bowl Snack Ideas!

A note from our "OWN" wellness coach, Delia...

We all know how hard it is to eat healthy when you go to a party, especially one where the whole purpose is to sit around and watch football!  It’s so tempting to PUNT all your healthy habits out the window and eat a few PIGS in the blanket(overly processed meat product wrapped in overly processed carbohydrates) or 4 SUPER BOWLS of that nacho cheese dip that’s calling your name from  the crock pot (melted Velveeta….it’s a “cheese product” that does not ever need to be refrigerated and could possibly survive an apocalypse)…and let’s not forget about the beer!

Now, you don’t have to feel totally DEFLATED and dread the party. Instead of giving in and filling your belly with foods that will SPIKE your blood sugar and make you feel tired and bloated, make the choice to stay on track and leave the party feeling good!  You won’t be driving home beating yourself up because you FUMBLED and took 2 steps back on your journey to a healthier you!
One tip is to eat before you go to the party, so that you are not tempted by hunger to eat something you may regret later. I also always bring a dish that myself and my family members can eat. When people invite me to a party, they know they can count on me for the veggie tray, salad, or gluten free dessert! That way I always know there is at least one thing there I will be able to eat. If I do want to treat myself to something, I decide what will be the least hurtful to my body….the deep fried mozzarella sticks, pizza rolls, or the carrot sticks dipped in homemade guacamole? Which one do you think Tom Brady should eat before the game?

Here’s a healthy veggie or chip dip that I will be making this weekend. The main ingredient is eggplant-very low in calories and fats, full of essential B vitamins, manganese, copper, iron and potassium too!

Super bowl in the Desert Dip served with sliced veggies(carrots, jicama, broccoli, cauliflower, celery, bell peppers)

*1 med-large size eggplant
*3 tablespoons extra-virgin olive oil
*the juice from half a lemon
*3 tablespoons Patriot parsley
*1/2 tablespoon balsamic vinegar
*pinch of Seattle sea salt
*black pepper to taste

-Preheat oven to 425
-Prick the eggplant all over with a fork and bake on a foil lined sheet for 40 minutes(while it cooks, I cut up all my veggies!)
-Remove the eggplant from the oven, slit the eggplant open with a knife, scoop out the insides directly into a food processor
-Add all other ingredients and blend until smooth
(taken from one of my favorite cookbooks, Everyday Paleo by Sarah Fragoso)

I suggest doubling or tripling the recipe for a party!


No comments:

Post a Comment