Tips and Recipes for Heart Healthy Super Bowl Snacking
The biggest game of the NFL season is just around the corner. Which means it’s time to start prepping the all-important Super Bowl snacks! The big game doesn’t have to mean foods big on calories – February is American Heart Month after all. So treat yourself to snacks that are delicious but also good for you and your family.
There are great resources for heart healthy eating from the American Heart Association. We’ve got you covered with a few recipes below. But first, here are some tips to make your Super Bowl Sunday ‘super’ healthy.
- Be sure to eat your regular meals during the day so you don’t find yourself overly hungry at game time.
- Make vegetables and fruits front and center. Use veggies instead of chips for dipping. Have platters of fruits and vegetables ready for munching or take one to the COVID safe gathering!
- Exercises before or after the game. Consider a quick walk during halftime.
- If you are drinking alcohol, do so in moderation and consider making non-alcoholic spritzers. Have a variety of sparkling waters and unsweet teas on hand. Stay hydrated!
- Try one of the following recipes listed below and have fun!
8 baby Portobello mushrooms
½ c. tomato or pizza sauce
½ c. shredded skim mozzarella cheese
1/4c. Parmesan cheese
Preheat oven to 350.
Wash mushrooms, dry and remove stems.
In bowl, combine parmesan and marinara sauce.
Place scoop of sauce in each mushroom cap.
Place mushroom caps on greased or foil lined baking sheet and top with mozzarella.
(Feel free to add additional toppings – onion, peppers, olives,)
Bake for 25-30 minutes until cheese is melted.
Let cool for a few minutes and serve.
Vegetarian Chili and Topping Bar
Olive oil for sautéing
2 large carrots, peeled and chopped
1 large onion, chopped
2 stalks celery, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 small jalapeno pepper, seeded and chopped
1 clove of garlic, minced
1 ½ inch piece of fresh ginger, minced
1 tsp. dried thyme
1 tsp. cayenne pepper
2 Tbls. Chili powder
One 28oz. can plum or crushed tomatoes
One 19 oz. can kidney beans, drained
One 19 oz. can chickpeas, rained
One 5 ½ oz. can tomato paste
2 cups frozen corn
2 dashes hot sauce
In Large, heavy saucepan, heat the oil over medium heat and sauté the carrots, onion, celery, peppers, garlic and ginger for 10-12 minutes. Add the seasonings. Add the tomatoes, beans, chickpeas, tomato paste and corn. Simmer for 30 minutes. Add hot sauce to taste.
Place the following items in separate bowls to serve alongside the chili.
1/2c. Fresh cilantro chopped
1/2c. Green onion, chopped
½ c. shredded low fat cheddar cheese
1/2c. Low fat sour cream
1 lg. avocado, diced
1 can garbanzo beans
2Tbs. olive oil
1 lemon –squeezed
3 Tbls. Tahini
2 Tbls. Water
2 garlic cloves
Add all ingredients into a food processor or blender.
Blend until smooth. Adding more olive oil to desired consistency.
Pour into bowl.
Serve with a platter of fresh vegetables and pita bread.