Football season is upon us again and whether you enjoy watching or not, chances are you will end up at a football party with the Football Season Snacks at some point this year. Along with these parties come tables full of snacks and food that are usually packed with fat and calories. It may hard to “pass” on that 7 layer dip or those fried chicken wings, so here are a few ideas to help you avoid racking up “penalties” on your diet plan and prepare Healthy “Football Season Snacks”.
Avocados may be high in fat, but they have the good essential healthy fats which we should consume every day. They are also high in fiber, rich in vitamin B, E and K and have 60 percent more potassium than bananas. Pair with baked tortilla, lentil or pita chips.
- 15 oz (from 3 medium hass) pitted and halved avocados
- 1 lime, juiced
- 1/3 cup red onion, minced
- 1 small clove garlic, mashed
- 1 tbsp chopped cilantro
- kosher salt and fresh pepper, to taste
- Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks. Add lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.
- If you are serving this at a later time, a great tip to keep the guacamole from turning brown is to cover tightly with plastic wrap so no air gets on it. Makes 2 cups.
Recipe courtesy of skinnytaste.com
LOW-FAT BEAN DIP
Pinto beans are a very good source of cholesterol-lowering fiber, as are most other beans. Pinto beans are also an excellent source of molybdenum, a very good source of folate, and a good source of protein, vitamin B1, and vitamin B6 as well as the minerals copper, phosphorus, iron, magnesium, manganese, and potassium. This dip is great with baked chips or raw veggies.
- 3 tablespoons lemon juice
- 1 can (15 ounces) pinto beans, rinsed and drained
- 3 tablespoons chopped green onions
- 2 tablespoons mayonnaise
- 1-1/2 teaspoons seeded minced jalapeno pepper
- 1 teaspoon Worcestershire sauce
- 1/2 to 3/4 teaspoon salt, optional
- 1/4 teaspoons sugar
- Combine all ingredients in a blender or food processor and process until smooth. Transfer to a serving bowl. Use raw vegetables or tortilla chips for dipping. Store in the refrigerator.
Recipe courtesy of tasteofhome.com
STUFFED SWEET POTATO SKINS
Sweet potatoes are a healthier alternative to regular baking potatoes and an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.
- 2 medium or large sweet potatoes
- 1½ tablespoons butter
- 1 shallot, minced
- 1 bag fresh baby spinach
- ¼ cup light sour cream or Greek yogurt
- 2 ounces light cream cheese
- 1 cup chickpeas
- ¼ cup shredded Mozzarella cheese
- salt and pepper to taste
- Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
- Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the shallots with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.
- Scrape the sweet potato out of the peel, leaving a thin layer inside with the skin so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and plenty of salt and pepper.
- Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.
Recipe courtesy of pinchofyum.com
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