31 Jan Healthy Game Day Recipes
Healthy recipes that are sure to please your tastebuds without derailing your weight loss goals
It’s no surprise that this Sunday is the second largest food consumption day of the year. Most Americans will eat an entire day’s worth of calories before the halftime show. With all the greasy, cheese-smothered and fried foods just waiting to be consumed while you devote your day to sitting on the couch, let’s face it, it isn’t going to be the healthiest day of the year. Here’s a few tips to help you get through it without completely derailing your weight loss goals.
Calorie intake pointers for staying ahead of the game:
- Eat something before the party. Try to arrive with a full stomach.
- Drink a lot of water. Water will make your belly feel full.
- Don’t plant yourself in the center of the snacks. Sit off to the side so you are less likely to randomly snack.
- Watch the game and the commercials. The more you get into the game, the less you’ll think about eating all those fried snacks.
- Don’t skip your morning workout!
- Offer to bring a few healthy snacks. Here are two of our favorite “better-for-you” options to help keep everyone full and satisfied.
Now you can enjoy this ooey-gooey cheesy favorite without the guilt. This queso is lower in calories and is a healthier, dairy-free alternative.
1 ¼ cup diced sweet potatoes
½ cup chopped onion
½ cup water (use liquid from pot of boiled veggies)
½ cup raw cashews
¼ cup light coconut milk
1 tablespoon fresh lemon or lime juice
3 tablespoons nutritional yeast flakes
1 teaspoon sea salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
10 oz can of tomato/green chili blend (Rotel style)
1/4 tsp cumin
Optional: cilantro, jalapeno, or anything you love!
Bring several cups of water to a boil in a small pot. Place chopped sweet potatoes and onion in the boiling water, and cook for about 10-15 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you have chopped your veggies. When they are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add 1/2 cup of the cooking water to your blender, along with your remaining sauce ingredients. Blend until smooth.
Pour sauce into a bowl & stir in cumin & tomato/green chili blend . Serve warm with fresh veggies & organic corn tortilla chips., or drizzle over nachos. Yum!
Note: When reheating, use a double broiler or heat very slowly to avoid clumping.
This dip is sure to be a hit at the party! It’s rich and creamy and doesn’t come with that morning-after guilt!
1 cup plain unsweetened plain almond milk
3 tbsp freshly squeezed lemon juice
2 medium-large cloves garlic
½ tsp dry (ground) mustard
1 tsp nutritional yeast
½ tsp sea salt
1/4 tsp black pepper
1 cup raw cashews (soaked at least 4 hours, drained & rinsed)
2 can artichoke hearts (drained and rinsed very well)
2-3 cups fresh spinach leaves
Preheat oven to 425*F. In a blender, add almond milk, lemon juice, garlic, dried mustard, nutritional yeast, sea salt, pepper and cashews.
Blend ingredients until very smooth. Add artichoke hearts and spinach, pulse until artichokes and spinach are chopped, but not pureed. Place ingredients from mixer into an oven-safe dish and bake for 18-20 minutes or until dip is bubbling. Let cool and serve with fresh veggies, tortilla chips, or whole grain bread. Enjoy!
Recipes by Heather Braaten