Football season is back! And the return of America’s most popular sport means the return of many beloved traditions – including lots of fried and fatty foods washed down with calorie-laden drinks. When football season arrives, there seems to be a different type of energy floating around in the air. Rivalries between friends pop up for 18 weeks or so. Saturdays and Sundays (and now we can add Monday and Thursday evenings) are filled with large quantities of beer and food; not to mention, sitting in front of the TV most of the day.
Your waistline won’t be affected if you skip a workout or indulge every now and then. However, for 18 plus weeks indulging in football style food (chips, dip, pizza, wings…you know…) could lead to weight gain.
Instead of sabotaging your healthy routine, why not do something about it. Create healthier snack options and incorporate exercises throughout the day. Give these ideas a try next time you find yourself glued to the couch watching football.
Baked pita crisps and cut-up raw veggies served with salsa, guacamole, hummus, bean or other low-fat dips.
Snack mix made with mini whole-grain cereal squares, seeds (toasted sunflower or pumpkin), unsalted nuts, mini-pretzels, dried cranberries.
Popcorn – air-popped or microwaved (save money – to make about 5 cups – put 1/4 plain popcorn in a brown paper lunch bag, fold over the top a few times and press closed, cook on high for about 2 1/2 – 3 minutes), add 1 tablespoon olive oil or melted margarine high in omega-3’s, low in saturated fat and without trans-fat and seasonings that you like; go light on the salt.
Pistachios or peanuts in their shells slows down the eating.
Salsa: Use in place of mayonnaise-based dips to save loads of calories and fat grams.
Greek yogurt: Use in place of sour cream for dips. Greek yogurt offers the same flavor at a fraction of the calorie tally.
We all like to munch on crunchy snacks while watching football. However, chips and a dip are not the best option, especially when the whole bag can be devoured in the span of an hour. Why not swap the chips for nutritious veggies? Put a variety of bright colors on the table. It’s eye-catching and full of flavor to lay out carrots, bell peppers, sugar snap peas, cherry tomatoes or broccoli.
For Subs choose 100 percent whole-grain bread with fresh turkey or grilled chicken, avocado and lots of veggies. Cut the sandwiches in quarters to keep portion sizes in check.
Who doesn’t like grilled food? Grill instead of ordering in pizza and wings.
Swap the Buffalo wings for lean chicken breast tenders. Chicken breast (without skin) is a great source of protein and a better option than fatty, breaded wings. To get your Buffalo wing fix, grab your favorite hot sauce and drizzle it on the chicken as it grills on the BBQ. Grill sliders with interesting toppings, instead of regular size burgers.
Beer and football seems to be the trendy thing. However, for every beer you drink have a glass of water.Try to limit your beer intake, as beer packs on the pounds. Have iced water with fruit slices in a pitcher. It’s easy to make and it’s full of flavor. (I like to thinly slice a lemon, a lime and an orange to add to a pitcher of ice water.)
During commercial breaks move around. Stand up and stretch or take walking breaks. Create a challenge with your friends and do x-number of push ups, mountain climbers, jumping jacks, planks, etc.
If you are at the game, take the stairs instead of the escalator or elevator. Get up and stretch or walk around the stadium periodically.
Remind yourself to only eat if you are hungry – not just for something to do during the game.
Here are some healthy recipes for your game day fun.
Barbecue Spice Roasted Chickpeas
- 2-15 ounce cans no-salt-added garbanzo beans (chickpeas), rinsed and drained
- 1/4 cup olive oil
- 1 teaspoon barbecue spice
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/4 teaspoon garlic salt
- 1/4 teaspoon celery salt
- 1/4 teaspoon onion powder
Preheat the oven to 450 degrees F. In a medium bowl combine garbanzo beans, oil, barbecue spice, paprika, chili powder, garlic salt, celery salt and onion powder.
Spread in an even layer in a 15x10x1-inch baking pan. Roast about 30 minutes or until browned and crisp, stirring once halfway through roasting. Cool completely.
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup lower-fat tub-style margarine (50% to 70% vegetable oil)
- 1/4 teaspoon salt
- 1 ½ teaspoons vanilla
- 12 cups popped popcorn
In a Dutch oven heat and stir the brown sugar, granulated sugar, margarine and salt over medium heat until just boiling and sugar is dissolved. Stir in vanilla. Add popcorn and toss until coated.
Place coated popcorn in a shallow roasting pan. Bake, uncovered, in a 300 degrees F oven for 15 minutes, stirring once. Transfer to a large piece of foil to cool.
Italian Parmesan Pretzels
- 1 pound homemade or frozen whole wheat bread dough, thawed
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons dried Italian seasoning, crushed
- 1/4 teaspoon garlic powder
- 2 tablespoons light butter with olive oil, melted
Line a baking sheet with parchment paper; set aside.
Divide dough into 10 equal portions.
Roll each portion into a 15-inch-long rope.
To shape each pretzel: hold one end of a rope in each hand and form a U-shape. Cross the ends over each other and then twist. Then lift the ends across to the bottom of the U-shape; press to seal.
Arrange shaped pretzels on the prepared baking sheet. Cover with waxed paper; let stand in a warm spot for 20 minutes.
Preheat oven to 400 degrees F.
In a small bowl stir together Parmesan, Italian seasoning and garlic powder. Brush pretzels evenly with the melted butter and sprinkle with the Parmesan mixture.
Bake for 15 to 18 minutes or until browned. Transfer baking sheet to a wire rack. Serve warm or cool completely on the baking sheet on a wire rack.
Yogurt Fruit Dip
- 1-6 ounce carton plain low-fat Greek yogurt
- 1 tablespoon pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Dash ground cloves
- Ground cinnamon (optional)
- 1 apple, cored and cut into wedges
- 1 pear, cored and cut into wedges
- 6 slices fresh pineapple
- 1 cup fresh strawberries
In a small bowl combine yogurt, maple syrup, the 1/4 teaspoon cinnamon, the nutmeg and cloves. If desired, sprinkle dip with additional ground cinnamon. Serve fruit with the dip.
Grilled Shrimp with Red Pepper Dip
Make a double batch of the roasted red pepper dip and add your favorite cut up vegetables in a bowl alongside the shrimp.
- 2 pounds fresh or frozen extra jumbo shrimp in shells (about 32 total)
- 1 tablespoon olive oil
- 2 whole roasted red sweet peppers or use 2 whole jarred roasted peppers
- 8 ounce carton reduced fat sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Thread shrimp onto small wooden (soaked in water) or metal skewers, leaving 1/4 inch between pieces. Lightly brush shrimp with the oil.
For a charcoal grill, grill shrimp skewers on the rack of an uncovered grill directly over medium coals until shrimp are opaque, turning once halfway through grilling. Allow about 8 to 10 minutes for the shrimp. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp skewers on the grill rack directly over the heat. Cover and grill as directed.)
Place cooked shrimp skewers in a shallow dish. Cover and chill for 1 to 24 hours.
For dip: in a blender or food processor combine roasted peppers, sour cream, salt and black pepper. Cover and blend or process with on/off pulses until mixture is coarsely chopped. Transfer to a small bowl. Cover and chill for 1 to 24 hours. Serve shrimp skewers with dip.
- 1 tablespoon extra virgin olive oil
- 1 1/2 pounds lean grass-fed ground beef
- 1 small onion, chopped
- 1-16-oz can crushed tomatoes
- 1-14 1/2-oz can diced no-salt-added tomatoes
- 1-15 ounce can no-salt-added black beans, drained and rinsed
- 1 tablespoon + 1 teaspoon chili powder
- 1 tablespoon cocoa powder
- 1 tablespoon brown sugar
- 2 teaspoons dried chipotle chile pepper
- 1 bay leaf
- 1/4 teaspoon hot sauce
- Salt and black pepper to taste
- 3 ounces finely shredded cheddar cheese
- Reduced-fat sour cream, optional
Put a large nonstick soup pot on medium-high heat and add the oil and beef. Break the meat up into small chunks with a wooden spoon. Add onions and cook, stirring occasionally, until onions are tender, beef is no longer pink and no excess liquid is left in the pan (about 5 minutes).
Add remaining ingredients except the salt, pepper, cheese and sour cream. Stir, then cover the pot and cook over low heat for at least 2 hours, stirring occasionally. Season with salt and pepper. Let cool slightly, then remove the bay leaf. Pour into serving bowls or mugs and top each with cheese and sour cream, if desired.
Healthy Turkey Meatball Subs
- 1 tablespoon extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/4 – 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 1/4 lbs lean ground turkey
- 1/4 cup dried Italian-style bread crumbs
- 1 egg or 1/4 cup refrigerated egg substitute
- 1/2 teaspoon salt
- 1/4 bunch of parsley leaves, finely chopped
- Marinara sauce, recipe below
- 12 small whole wheat hoagie buns or firm hot dog rolls, split and warmed
- 12 slices (one ounce each) mozzarella cheese, cut in half
Make the marinara sauce.
Heat the oil in a small frying pan over a medium heat. Add the onion and cook for five minutes, or until softened. Add the garlic and spices and cook for a further two minutes. Remove from the heat, pour into a bowl and cool to room temperature.
Once the onion mixture has cooled, add the turkey, bread crumbs, egg, salt and parsley and mix thoroughly. Using wet hands, shape tablespoons of the meatball mixture into 1 ½ inch balls and then transfer to a baking pan sprayed with olive oil cooking spray.
Preheat the oven to 400 degree F. Bake the meatballs in the oven for 20 minutes, until cooked through and golden brown. Turn over halfway through baking.
Add the baked meatballs to the marinara sauce and heat.
To make the sandwiches:
Spoon the hot meatballs with some sauce over the bottoms of the rolls. Place a slice of mozzarella, cut in half, over the meatballs. Spread a little more sauce over the meatballs, then fold the tops of the rolls over and serve.
The sandwiches can be assembled and wrapped individually in foil. Rewarm the sandwiches in the oven at 350 degrees F for about 15 minutes before serving.
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 stalk celery, finely chopped
- 1 carrot, peeled and finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 (26-28 ounce) containers crushed Italian tomatoes
- 1 teaspoon dried Italian seasoning
In a large saucepan, heat the oil over medium heat. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots and the salt and pepper. Saute until all the vegetables are soft, about 10 minutes.
Add the tomatoes and Italian seasoning. Simmer, uncovered, over low heat until the sauce thickens, about 1 hour. The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.
- 88 Unexpected Snacks Under 100 Calories (greatist.com)
- How to Throw a Vegan Tailgate Party (onegreenplanet.org)