Category Archives: Recipes

BBQ Pulled Pork Pizza

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Leftover food is common in my home. With two picky kids who don’t always like to eat what I cook and the fact that I enjoy cooking, there is always hanging around.

Last fall during one of my clean eating jump start groups, I shared a recipe for a “Clean” BBQ Pulled Pork and knew that everyone would have leftovers, so I came up with this BBQ Pulled Pork Pizza as a quick a simple Sunday lunch that the leftovers could be used up with.

This recipe is kept “clean” by using Stubbs BBQ sauce, which is one of the cleanest, bottled bbq sauces I’ve found. It contains no high fructose corn syrup, it’s gluten-free and they pride themselves on using high quality ingredients. It also comes in about 7 different flavors, which are all pluses, especially when you don’t have the time (or desire) to make your own from scratch.

(If you know of another clean bbq sauce, please share with me in the comments below. I love trying new things!)

BBQ Pizza

— Slow Cooked Pulled Pork BBQ Pizza —

Ingredients:
Whole Wheat Pizza dough
Leftover BBQ pulled pork
½ cup sliced red onion
1 cup shredded cheese (sharp cheddar, Monterey jack, whatever you prefer)

Directions:
Follow oven temperature directions for your pizza dough.

Roll out the dough to fit your pan. Top with BBQ pork, onion and cheese.

Bake for about 12-15 minutes, depending on pizza dough and oven temperature.

— Slow Cooked BBQ Pulled Pork —

2lb pork roast
1 Tbsp smoked paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
8 ounces of beer (I used Angry Orchards Cider Beer)
32 ounces of barbecue sauce (Stubbs BBQ sauce has a pretty clean ingredient list but you may need to add some water to thin it out a little if it’s very thick – you don’t want it to burn in the

Directions:
Season pork with onion powder, garlic powder, paprika, salt and pepper. Add to slow cooker, add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Toss to coat and let sit for 10-15 minutes before serving to absorb everything. Serve as desired.

As you can see, the beauty of the pork is that it is cooked in the slow cooker, which means you can set it and forget it…and who doesn’t like that?!

Simply pop it into the slow cooker on a Saturday morning, run your errands (make sure to pick up some soft rolls to serve it on), come home and enjoy! Then the next day, you can enjoy the leftovers as a super yummy pizza, that takes less than 30 mins to prepare. Score!

I don’t have exact 21 Day Fix container counts for this since BBQ is technically a no-no. After you complete your first round of the program, you can be a little more adventurous with a few meals and give this a try. It’s still clean eating, just not 100% Fix approved.

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Savory Sweet Potato Pancakes

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Obsessed.

It’s a word you could probably use to describe me when it comes to pancakes. As I’ve mentioned before, I eat them almost every morning and I’m not ashamed of it.

Yesterday, I woke up and saw that we forgot to run the dishwasher. Not thinking, I popped in a detergent tablet and hit start before realizing my griddle pan and both Ninja cups, as well as the blade where in there. That meant no pancakes for breakfast and I almost cried.

I carried on with my coffee and a bowl of banana oatmeal topped with strawberries but it just wasn’t the same.

When lunchtime rolled around, I was still thinking about pancakes (it really is an obsession) but I also wanted something savory. I look in the fridge at what my option where and decided to experiment.

With 3 simple ingredients and my pancake making tools, these 21 Day Fix friendly, Savory Sweet Potato Pancakes were born!

INGREDIENTS
  • ½ cup mashed sweet potato (the flesh from 1 medium-small cooked sweet potato)
  • 2 eggs
  • nonstick spray for cooking
  • Optional Seasonings
  • ¾ teaspoon ground cinnamon
  • pinch of ground ginger
  • pinch of allspice
  • pinch of salt
  • I used cajun seasoning in mine to keep them savory instead of sweet

DIRECTIONS:

  • Blend or whisk together your eggs, sweet potato and spices (I used my Ninja smoothie cup to quickly blend it and make a nice smooth batter).
  • Pour 1/4 cup servings onto a hot griddle and cook for 3-5 minutes per side.

These yielded a much thicker batter than what I am used to, so I had to spoon them into the pan. I probably could have thinned it out a little with some water, but the texture of the final product was spot on.

For those of you doing 21 Day Fix these count as 1 Yellow, 1 Red and if you top it like a veggie like I did, 1 Green.

After digging through my spices, I opted to use some Cajun seasoning in my batter. I then topped them with 1 cup of baby spinach, which I wilted on the griddle as the pancakes were cooking and a drizzle of Sriracha.

I plan on trying these with cinnamon and maple this week, as well as some other variations over the next few weeks. I’ll report back with what works.

Have you ever tried a savory pancakes before? What flavor combinations do you think would work well?

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Cashew ‘n’ Oat Hotcakes {21 Day Fix Extreme}

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By now, you all know that I LOVE pancakes!

I eat them almost everyday for breakfast and I’m always posting my latest creations on Instagram.

{Click here for the post I did with recipes for National Pancake Day}

When I received the 21 Day Fix Extreme in the mail, the first thing I did was crack open the nutrition guide to see what kind of recipes they added and I was over the moon excited to see these Cashew ‘n’ Oat Hotcakes.

In all honesty, I never thought of using nuts in my pancake batter but I think it’s a great idea. I’m also a HUGE fan of cashews so I knew I had to try them.

Check out this video of Autumn showing you how to make them, or you can just skip down to the recipe…totally up to you!

 

 

 

Please note, this recipes makes 10 pancakes and each serving is 2 pancakes, so these would be good for meal prep. Simply make a batch of them, store them in ziptop freezer bags and heat them in the mornings. Simple, right?!

Ingredients

  • 2 cups old-fashioned rolled oats
  • ½ cup raw cashews
  • 1 dash Himalayan salt (or sea salt)
  • 1 large egg
  • 1 Tbsp . coconut oil , melted
  • 1⅓ cups distilled water
  • 1 tsp . vanilla extract
  • cup mixed berries

Instructions

  1. Place oats, cashews, and salt in food processor or blender; pulse until coarsely ground.
  2. Add egg, oil, water, and extract; pulse until well blended. Batter will be thick, but if it is as thick as paste add 2 to 3 additional Tbsp. of water.
  3. Heat medium nonstick skillet over medium heat.
  4. Spoon about ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
  5. Flip with spatula and cook for 30 seconds.
  6. Repeat with remaining batter.
  7. Serve pancakes topped evenly with berries.

Containers 1 Yellow – ½ Blue – 1 tsp

Now while I like these,  they will not be replacing my Healthy Pancakes. I just find them super simple to make and I like that I can cover more containers with them than this recipe does. The Healthy Pancakes also taste better to me. I like the banana flavor of them and the sweetness that offers. These tasted more like baked oatmeal to me, which I know some people will love…I’m just not one of them.

These are still definitely worth making to see how YOU like them. They can offer a nice change of pace from time to time!

So…the burning question of the day is…. Do you call them pancakes or hotcakes?! Rumor has it that it depends on where you live as to what you call them.

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Chocolate Peanut Butter Shakeology Ice Cream

Chocolate Shakeology PB Ice Cream

Ice cream. Once upon a time it was my favorite thing to eat. Then I realized a lot of the bloating and digestive issues I had were because of dairy issues and I had to break off our relationship.

Sigh…

Then, one day while grocery shopping I found Lactaid ice cream and we were reunited and happy together.

Yay!

That is until the 21 Day Fix came along and broke us up again.

Boo.

Since I started the 21 Day Fix Extreme a week ago, I was missing that sweet treat that I typically craved in the evening. Giving up those “treats” is tough, especially when they were already healthy. Yes, I could have my Shakeology at night and I did a few times, but it just wasn’t what I was craving. I wanted ice cream!

{Fun Fact: I tend to crave ice cream when it’s cold out. I’m totally weird, I know.}

Tonight I remembered a while back I had experimented with ice cream and decided to try making it with my Shakeology!

The result was yumtastic and it’s simple to do. I decided to try a Chocolate Peanut Butter Shakeology Ice Cream, but I have plenty of ideas for other flavors.

 1 scoop of Chocolate Shakeology
1/2 cup unsweetened almond milk
2 tsp natural PB
1 cup of ice

Blend it all together, freeze until it firms up and enjoy!

This totally satisfied my ice cream craving with zero guilt whatsoever!

It also fit my container counts which made it even better. This tallies up as 1 RED, 4tsps (add less peanut butter if you don’t have that many available) and 1/2  YELLOW since I only used 8 ozs of unsweetened almond milk.

You could absolutely turn this into flavor Shakeology you normally like to blend up. If you are not following the 6pm no yellow, no purple container rule (which I kinda broke by using almond milk, but I was afraid this would turn out like a sorbet with just water) you could use a frozen banana in this so it will be creamier.

Some flavors I plan to try:
All of the Girl Scout Cookie flavors I posted the other day. (This is basically the Tagalongs flavor)
Chocolate Covered Strawberry
Chocolate Peanut Butter Banana
Mocha Fudge (add strong coffee and a splash of almond milk)

Currently I only have chocolate on hand and you could use any protein powder for this. There are some great flavors on the market too, like cake Batter, Fudge Brownie, Mint Chip and Cinnamon Roll, which would make flavoring even easier!

Have you ever turned your Shakeology or other protein into ice cream? If so, what flavor combo did you use?

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Girl Scout Cookie Inspired Smoothies

Girl Scout Cookie Inspired Smoothies
It’s that time of year! The Girl Scout mafia is out pedaling their sweet treats that none of us can resist. You know, the ones that come in colorful boxes that seem to get smaller each year but the price gets higher?

Yes, I know I sound bitter…it’s how an addict sounds when they’re trying to resist temptation.

At this current time in my life, I have to avoid these tempting morsels because I am doing the 21 Day Fix Extreme and there is no container for them. Wouldn’t it be great if the color of the box the cookie came in dictated which container you could count these sweet delights as?

  • Tagalongs in Red
  • Samoa’s in Purple
  • Thin Mint’s in Green

A girl can dream, right?

Sadly, that is not the case and I have 2.5 weeks until I can shove my face full have a taste of my favorites.

Until then, I will satisfy my cravings for them with these Girl Scout Cookie Inspired Smoothies using Shakeology!

Tagalongs Shakeology

Samoa Shakeology

Thin Mint Shakeology
These recipes have really been satisfying my Girl Scout cookie cravings without feeling guilty.

I truly have the worlds biggest sweet tooth, which is why I love Shakeology so much. It truly helps me to keep it under control, while getting lots of the nutrients I would be missing if I was just shoveling cookies into my face all day.

If you don’t use Shakeology, these recipes can absolutely be made with any protein power…not just Shakeology. The flavor will vary based on the brand you use, so you may have to adjust things a little.

Want to bump up the nutritional value of these even more? Add a handful of baby spinach to them. It won’t alter the taste but it will up the goodness!

I know there are a lot more Girl Scout flavors but these are the only ones I’ve messed with. Honestly, these are the only Girl Scout cookies I really like, so I haven’t tried to mess with the others.

If you have any healthy shake recipes for any cookie flavors not shown here, please share them in the comments!

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National Pancake Day – My Favorite!

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If you follow me on Instagram, you KNOW I love me some pancakes. I eat them almost everyday and I like to experiment with them.

Since today is National Pancake Day, I thought I would share a few of my favorites with you. All of these are based off of my Healthy Pancake recipe, but I’ve included a variation to that below for those of you can’t have or don’t like bananas. Enjoy!

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Get creative with this recipe! Here are some things I’ve added to mine:

  • Mini Chocolate Chips (Enjoy Life if you have dairy issues like me)
  • Cinnamon Swirl (I mix cinnamon with some Stevia and vanilla extract, then swirl in once they’re in the pan)
  • Chopped almond or pecans
  • Blueberries

Allergic to bananas or just not a fan of them? Try this recipe…

Ingredients:

  • 1/2 cup oats
  • 1/2 cup unsweetened applesauce
  • 2 eggs
  • 1tsp baking powder
  • Cinnamon, to taste
  • 1 tsp pure vanilla extract

Directions:

  1. Using a ninja or blender, blend all of the ingredients together.
  2. Preheat a griddle or pan over medium-high heat. Spray with some coconut oil.
  3. Pour batter into pan to form pancakes (about 1/4 cup per cake)
  4. Cook until small bubbles appear, then carefully flip and cook for a few more minutes until done.
  5. Top with pure maple syrup and 1/2 cup fruit of choice.
Apple Pancakes

I topped these with sliced apple that I sauteed in a little coconut oil and sprinkled with cinnamon.

Need to up your veggie game?

Add spinach to your batter! It doesn’t alter the flavor of your pancakes, naturally turns them green and adds a punch of nutrients to your breakfast. You already add spinach to your smoothies, so why not add them to your pancakes?!

These would also be perfect with St. Patrick’s Day coming up! (Need a recipe for an awesome corned beef? Check out this post)

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Use the Healthy Pancake recipe from above and add one packed cup of baby spinach to the mix before blending.

We all know peanut-butter and banana are BFF’s, right?! I’m not sure why I didn’t think to follow Elvis’ lead sooner and turn this combo into a pancake, but I did this morning and it was AH-MAZING!

PB Pancakes

I used the Healthy Pancake recipe from above and add 2 teaspoons of peanut butter to the mix before blending. (Use any nut-butter you like). Top with sliced banana and some pure maple syrup. Want more PB? Drizzle some melted peanut butter over these instead of syrup. Prefer a PB&J flavor? Add sliced strawberries or grapes on top.

As you can see, pancakes can be versatile. I especially love them because I can fill so many of my container needs while one the 21 Day Fix with them. (You didn’t think I just woke up and decided to add spinach to pancakes, did you?! There are a lot of green containers to fill…you have to get creative!)

Do you have a favorite pancake flavor combo that I didn’t mention here? If so, please share it in the comments below so I can give it a try!

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Hearty Beef and Butternut Squash Stew {21 Day Fix Extreme}

Hearty Beef and Butternut Squash Stew
The first thing I do when I get a new program is to dive into the nutrition guide and see what recipes they have to offer. I’m a total nerd when it comes to meal planning and I love cooking, so new recipes truly excite me. If you follow me on Instagram, you know I’m always posting photos of what I’m eating or meal prepping. Food has always been a passion of mine and I’ve finally found a healthy way to use that passion. Whoop! Whoop!

I was very happy when I cracked open the eating plan for 21 Day Fix Extreme and saw the recipes that were included …even if some of them were borrowed from Body Beast and tweaked a little. The lack of recipes is the one thing that I think was lacking from the 21 Day Fix. I absolutely LOVE that program and but it definitely needed recipes, especially because so many people who are starting it are beginners who need inspiration, direction and simplicity. Thankfully there are TONS of recipes on Pinterest with the container counts and it’s one of the reasons why I share what I try on this blog. I want to make planning for this program as simple as possible!

The newest recipe I tried from this program is the Hearty Beef and Butternut Squash Stew …it’s simple, tasty and a great item for your weekly meal prep!

Just chop up all of your ingredients, follow the direction and let it do it’s thing while you prep some Egg Muffins for breakfast, measure out your carrots and hummus for snack or make some Turkey Meatloaf for quick a quick and healthy dinner.

hearty beef and butternut squash stew prep

Tell me the colors of this dish don’t have you drooling. I dare you!

Ingredients:

  • 1 teaspoon olive oil
  • 1-1/2 pounds raw lean beef stew meat, boneless, cut into 2-inch cubes
  • 1 medium onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 4 cloves garlic, crushed
  • 2 medium tomatoes, chopped
  • 1 cup low-sodium organic beef broth
  • 1 bay leaf
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 cups cubed butternut squash
  • 1/4 cup chopped fresh parsley

Directions:

  1. Heat oil in a large saucepan over medium-high heat.
  2. Add beef; cook, stirring frequently, for 4 to 5 minutes, or until beef is brown.
  3. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
  4. Add garlic; cook, stirring frequently, for 1 minute.
  5. Add tomatoes, broth, bay leaf, salt, pepper. Bring to boil. Reduce heat to medium-low; cook, covered, for 40 minutes.
  6. Add squash; cook, stirring occasionally, for 8 to 12 minutes, or until sauce has thickened and beef is fork tender.
  7. Remove bay leaf; serve topped with parsley.

CONTAINERS: 1 red 1 green

This stew was awesome as is, but would be even better if you have a yellow container available for potato, rice or a slice of bread….something to soak up all of the tasty liquid and fill you up a tiny bit longer. I found myself getting hungry a little before the 2 hour mark, but that could just be me. My body always performs better when it has a truly balanced meal, which means adding some carbs.

Listen to you body and adjust things as you go. However, make sure you know the difference between your body truly needing that carb and your brain just thinking it needs it. There is a difference and if you struggle with emotional eating at all, I highly recommend a book called “Life is Hard, Food is Easy” by Linda Spangle. It was a very informative read that address our thought process when it comes to food and how we tie our emotions into it.

If you give this recipe a try, I’d love to hear your thoughts on it, especially if you tweak it all.

As always, I have new accountability groups starting every few weeks for 21 Day Fix and 21 Day Fix Extreme. If you have been wanting to try them and have questions about them, I’d be more than happy to answer them for you and help you see if it would be a good fit for YOUR lifestyle.

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Healthy Cookie Dough Dip

Healthy Cookie Dough Dip Banner
Let’s face it, the best part about making chocolate chip cookies is licking the spoon. I don’t care that there is raw egg in it and I’m willing to roll the dice on getting sick. It’s just that good.

On the flip side, I can truly live without all of the sugar, butter and other “evil” ingredients that go into chocolate chip cookies.

That my friends is where this recipe comes in.

I’m sure you’ve seen this on Pinterest a million times and much like the Energy Bites I blogged about yesterday, you’ll find tons of variations on this too.

Healthy Cookie Dough Dip a

Ingredients

  • 1 can chickpeas
  • 2 tsp pure vanilla extract
  • 1/4 cup peanut butter. almond butter – or allergy-friendly sub
  • 1/2 cup pure maple syrup, honey, or agave
  • 1/4 cup + 1 tbsp quick oats
  • 1/4 tsp salt
  • heaping 1/8 tsp baking soda
  • 1/3 cup to 1/2 cup chocolate chips

Instructions

Drain beans, rinse extremely well, and pat dry. Process all ingredients except chips in a strong food processor until completely smooth. Stir in chips. Cover leftovers and store in the fridge.

 

Who knew the chickpeas could be so versatile?! I certainly never would have thought to turn them into a cookie dough dip. Hats off and a million thanks to the genius who did!

I enjoyed this as a dip for my apple…and I may have shoved a few spoonfuls into my face as well. I think this is a great, protein filled alternative to actual cookie dough and it would make a great dessert dip for parties too!

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Have you tried making Healthy Cookie Dough Dip before? Did you a recipe like this or one that uses oats as well? If you’ve tried both, which did you enjoy more?

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Energy Bites

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Every afternoon I find myself looking for something…

A cup of coffee? A cookie? A nap?

I don’t know what it is but 2:30-3:00 pm is a tough time of day for me. I try my hardest to avoid that cup of coffee, because as good as it will taste, I will kick myself come 9:00 pm when I’m trying to relax for bed and my brain is going a million miles a minute thanks to the caffeine that seems to linger in my body. As for the cookie… well… most days I do have my Banana Oatmeal Cookies on hand, but they don’t always satisfy my craving.

Thank goodness Pinterest was invented. A while back I found a recipe for Energy Bites and they became a staple in my fridge. Then I got lazy and stopped making them.

Last week I was heading to over my friends house to help her take some photos and she told me to bring something to photograph for my blog as well. (As you can tell from most of my photos, I use my phone to take them. While I’m getting better at it, it’s not the same as using a DSLR.) As my brain started scrambling for something I could quickly “make & take” I remembered these little life savers.

Much to my dismay, the link I had on the old post no longer worked and while Pinterest has tons of these gems, I couldn’t find one that looked right. Thankfully I rarely clean out my junk drawer, so I dug through it, hoping to find the piece of paper I had scribbled the recipe on…and I did, but it was ripped, so I tried to fill in the gaps and came up with these, which were perfect to me.

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INGREDIENTS:

  • 1 cup (dry) oatmeal (I used old-fashioned oats)
  • 2/3 cup toasted coconut flakes
  • 1/2 cup peanut butter
  • 1/2 cup ground flax seeds
  • 1/2 cup semisweet chocolate chips (or vegan chocolate chips)
  • 1/3 cup honey or agave nectar
  • 1 tablespoon chia seeds (optional)
  • 1 teaspoon vanilla extract

DIRECTIONS:

  1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
  2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
  3. Makes about 20-25 balls.

Don’t be afraid to have fun and experiment with these. Swap out the chocolate chips for some dried cranberries or raisins. Toast the coconut or add some chia seeds to the mix. Changing the type of nut-butter you use will change the flavor profile too!

*If you are doing the 21 Day Fix, you can use these as a yellow container treat. I would count 2 of them as a serving.*

Have you ever tried making Energy Bites? There are sooooooo many different versions of these out there, I would love to hear of variations you’ve tried and liked.

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The Big Game Workout Challenge

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Are you ready for some FOOTBALL!?

While my favorite team is not in it to win this year, I will be watching the game along with millions of other people.

Big Game parties are known for chips, dips, wings, pizza and other fried finger foods. Let’s not forget the beer and the fact that we are all just sitting around while enjoying all of these high calorie goodies.

Today I thought I would share some healthier food options that you could serve or bring for the party, as well as some tips and “The Big Game Workout Challenge” which could be a fun way to burn off some of the treats and get you off the couch!

Game Plan:
1. Don’t arrive for kick-off with an empty stomach. Make sure you eat a light meal with lean protein before game time. This would actually be a good time to drink your Shakeology, specially since you could take it on the go with you. Doing his will help curb junk food cravings because you won’t be starving.

2. Don’t sit within arms reach of the snack table or the buffet set up. When you arrive you’ll want to take a look at what your choices are so you can form a mental plan, but you don’t want to sit where it can tempt you. Doing that could end with you mindlessly reaching out and stuffing chip after chip into your face.  No good!

3. Be involved in the game! Make sure you actually watch the game and the commercials! (we all know they tend to the best part when your team isn’t in it). Talk to your friends, cheer, talk smack about the other team…whatever it’ll take in order to move your focus away from the food.

4. As I stated in number 1, there will be beer as well as other drinks. You’ll need to have a plan for how many you’re going to drink before you start. (21 Day Fix people, you can swap a yellow here but it’s not for a 6 pack!) If you plan on having multiple drinks, make sure you drink a bottle of water between each one. It will help to keep you hydrated, reduce your risk of a hangover and it can help to keep you from going over the predetermined number of drinks you’ve set.

5. Participate in “The Big Game Workout Challenge” that I have below! It’ll get people up and moving, which means less time for snacking. It can also be a good way to get people laughing and joking. Parties are about having fun right?!

The Big Game Workout Challenge

*This is not meant to be a full workout. It’s just designed to get you moving and burn a few calories while enjoying the game.

 

Healthy Snack Options:

1. Buffalo Wings: They are a staple item when it come to football. We all love them but they aren’t exactly the healthiest things around. Check out these healthier versions:

2. Dips: This best friend to the chip is typically filled with sour cream, mayo or both mixed together. Not exactly friendly to your waist but oh so easy to go overboard with. Here are some healthier recipes that use greek yogurt as a healthy swap:

Don’t forget homemade salsa, guacamole and hummus are quick and easy to make and allow you to flavor things to your liking. Be sure to offer fresh veggies as a dipping option in addition to chips.

3. Food: Pizza, sandwiches and chili all tend to be popular at Big Game parties. The first two are easy to hold and eat and chili is just warm, comforting and allows the guys to show just much hot sauce they put in their food without crying, right?! I’m a huge fan of chili and if you need a recipe, I highly recommend this one which I posted a few weeks ago – Turkey Chili.

Here are some ideas for making these items a little bit healthier:

  • Opt for whole-wheat or whole-grain crust pizza. (Many pizzerias offer these now, so if you’re ordering be sure to ask.)
  • Have some veggie topped pizza options for your guests or a Margherita style pizza, which is usually topped with fresh mozzarella (less greasy) and basil. Not everyone wants greasy pepperoni, sausage or supreme!
  • Opt for whole-wheat or whole-grain for your hero or hoagies (depending on where you are from) too! Many people think wraps are healthier but that isn’t always the case. Some wraps pack a bigger calorie punch than bread and can have less nutrients. If preparing them yourself, check your labels!
  • Consider a vegetarian option. Roasted veggie wraps are really delicious. (Just be sure to ask wherever you order from to go easy on the oil.)
  • When ordering wraps or sandwiches, make sure the condiments are on the side. This will reduce calories and leave things up to your guests.

4. Think outside of the box: Many of you eat healthy on a daily basis. There is no reason why that needs to be tossed out of the window because of a game. Think of the foods you typically opt for and use them:

  • Instead of potato skins loaded with cheese, use sweet potato and top them with nitrate-free turkey bacon and a dollop of greek yogurt.
  • Make your own baked tortillas to go with your dips.
  • Serve fresh fruit with a simple fruit dip: Mix together 1 cup of vanilla greek yogurt, 1/3 cup creamy natural peanut butter and 1 Tbsp honey. Store in the fridge in an air tight container until ready to serve.

Do you have any healthy swaps or recipes that you plan on serving this weekend? I’d love to hear about them!

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