Is it too early to be thinking Superbowl?I don’t know about your house, but the Superbowl in mine is given almost as much billing as other top holidays. A day solely reserved for football, beer, and food.
Maybe it’s because I live with someone who has almost convinced himself that he plays for the Packers, but football tends to be a topic of much discussion. Mostly, how it in going to ruin run our weekend? What day can I plan for us to do something, and which day is BL going to be parked in front of the TV?
While I would never call myself a fan, I actually don’t mind the enormous amount of attention that BL gives his games. It allows me to enjoy almost an entire weekend day to grocery shop, cook, and work on this blog. All without interruption from B. That being said, I am also ready to kiss this season goodbye! I’m excited to get him back to enjoy Sunday brunch, workouts, and weekend get-aways.
Whether your favorite team is playing or not, chances are good that you will be spending this day with family or friends, enjoying commercials, questionable halftime shows, football & food. Think of the Superbowl as a second Thanksgiving, with the average day of grazing clocking in at well over 1,000 calories and a day’s worth of saturated fat. For New Year’s Resolutioners, it’s the first ‘big test’ of the year. No matter what your goal, here are my top picks for surviving, no thriving, during the Super Bowl.
I’ve also included 5 yummy recipes that will be featured in my Superbowl Spread. What are you making?
Cauliflower Buffalo Wings
You knewthese were going in the mix, right? I’m officially obsessed.
Tip #1: Bring something for you, and others, to enjoy. Try creating a healthier version of your favorite dip or entree for you, and others, to share. Bean chili, cauliflower chicken wings, low-fat dip and vegetables, or guacamole are all easy, mostly familiar choices. That way you can fill up on healthier choices, while still leaving room to indulge in your favorites.
Tip #2: It’s a marathon, not a sprint. Most Super Bowl spreads are meant to be enjoyed over the course of 4+ hours, so no need to over indulge before the halftime show. Use smaller plates and place a small amount, just a bite or two, of foods. When finished, put down the plate. Wait at least twenty minutes before going back for seconds and only get stuff that is truly worth it.
Tip #3: Watch the alcohol. Ice cold beer pairs so well with bar-type food, even more so when the game is on. However, we all know that alcohol isn’t calorie free. Not only does overindulging make you more likely to overeat at the buffet table, it also contributes to empty, non-filling calories. Choose a light beer and stick to 1-2. My favorite drink? Ginger Beer & Vodka. Keeping it classy in the DK household
Tip #4: Exercise the day of. Since most of the afternoon/evening will be spent on the couch, make it a point to move earlier in the day. Enjoy a walk with family, go on a bike ride, or take a class at the gym, whatever motivates you to move!
There are a lot of things we eat in excess in my house. Topping the list: tomato sauce, spinach, frozen mango cubes, and salsa. I think BL single handily takes down a jar of salsa every week. Besides his chips and salsa obsession, salsa goes on most of his meal foods like salad, eggs, burritos, and more.
I have this very annoying compulsion to make most of my food from scratch. I’m sure I don’t have to dig too deep into my type-A personality to figure out where that need comes from, especially because I indulge it on almost a daily basis. Maybe it’s because most of the ingredients in packaged food disgust and/or scare me or that I like proving just how granola/do-it-yourself-y I really am. Whatever the reason, I also know that I get tired of buying endless amounts of salsa to feed BLs need, so I jarred my own. (P.S. Costco’s Kirkland Brand Organic salsa might be the best jarred salsa anywhere)
Thanks to my mother #2, BL’s Mom of Walnut Burger fame, I was gifted this recipe just in time for summer tomatoes. The other advantage of doing most things from scratch? You save a ton of dough. I bought lbs. of slightly-blemished organic tomatoes from the Farmer’s Market for just $0.75 a lb. Show me any market that you can get tomatoes for that price!
So, try it out! As far as canning recipes go, this one is pretty simple and only takes a few hours from start to finish.
4 jalapeno peppers chopped (leave seeds in for extra kick)
8 cloves of garlic chopped
6 tsp. canning salt
1 cup white vinegar
12 oz tomato paste
Put all ingredients into a large pot. Simmer for 20-30 minutes. Process 25 minutes in pint jars. Makes 6-8 pints.
To remove the skins, boil a small pot of water. Place the tomatoes in, a few at a time, and leave for ~60 seconds. Remove and place in a ice bath. When cool to the touch, peel the skins off and discard. Then chop tomatoes.
Place all ingredients into a large pot. Simmer for 25 minutes.
To process jars:
Heat a large pot of boiling water
Place salsa into steralized canning jars, leaving ¼” headspace at the top. Wipe the lid of the jar with a clean rag. Place the lid onto the jar and twist to close. Place the jars into the boiling water and process for 25 minutes. Remove. When they have sealed (you will hear a pop sound) store in a cool place until ready to use.
Hello! I apologize for the lack of posts this month. I got back from Jamaica last week and have slowly been catching up on my recipes and posts. That being said, I have quite a few new Carribean inspired items for you so watch for those to go up this weekend/next week.
These tostadas are awesome! Roasted vegetable salsa & creamy pinto beans are the perfect topping for crisy corn shells. Make extra of this salsa, it’s great as a dip, salad topping, or mixed in with morning scrambles.
Heat a non-stick pan to medium-high heat. Add 1 corn tortilla at a time, and cook for 2-3 minutes per side until firm and slightly crispy. If you want your shells really crispy you can fry them in a tbsp. of oil but I find that a non-stick pan works just fine.
Top tostada with pinto beans and roasted vegetable salsa. Garnish how you prefer!
Roasted Vegetable Salsa
1 medium eggplant
5 roma tomatoes, chopped
1 red onion, chopped
1 red bell pepper, chopped
3 medium zucchini, chopped
1 tsp. cumin
1/4 cup lemon juice
2 jalapenos, minced
Preheat oven to 425 F. Peel the eggplant and chop. Place in a large bowl with the other cut vegetables and toss with 1 tbsp. canola oil. Place in oven and roast 30-40 minutes until vegetables are soft. Remove from oven and let sit for 15 minutes. Place in a large bowl and toss with lemon juice, salt, pepper, cumin, and jalapenos.
Place all ingredients in a stock-pot and bring to a boil. Reduce heat to low and cook for 1-1 1/2 hours stirring occasionally. You want the beans to be very soft so they are easier to mash. You can also do this in a pressure cooker or slow-cooker. If you use a pressure cooker, follow your directions for water amounts and cook time. Remove beans from heat and mash with a potato masher, fork, or immersion blender for more whipped beans (if you do it this way, you will need to add more liquid- water or broth).
Enjoy! Makes 8 tostadas. Per tostadas: 222 calories, 3.2g fat, 9g fat, 10g protein
A perfect summers day to me? Morning run, reading by the pool and having friends over for an afternoon cookout. Which then comes to the eternal pool-side catch-22: how to feel comfortable in your bathing suit while still enjoying yummy grilled food.
Here are ideas to serve at your next cookout- all without the overstuffed, bloated side effects. Roasted pepper bulgar salad, pineapple bbq burgers, black bean and mango salsa, sauteed bok choy, and grilled chipotle corn.