nutrition

Healthy Game Day Snacking on a Diet

My Bariatric Life Health Guide February 02, 2013

  • Game day is here! Whether you’re watching the big game from your living room couch or are one of the lucky few who are tailgating at Super Bowl 2013, you will be rooting for your favorite team and chowing down snacks. Most traditional Super Bowl spreads are unhealthy pub grub: A buffet of easy-to-prepare appetizers and entrees that go well with beer. These foods are not healthy for the average person, and pose a greater threat for those of us on a diet.

     

    I have eliminated refined foods, fast food, red meat, sugar, saturated fats, starches, and grains from my diet. I’ve worked hard to lose weight and educate myself on how to eat healthy. So, I am not about to let game day cramp my style. Neither will I allow my style (diet) to hamper my enjoyment today. Believe it or not, it is completely possible, dare I say easy, to make delicious and nutritious Super Bowl Party fare.

     

    Since Super Bowl 2013 takes place in New Orleans, why not prepare some of the area's traditional foods done in a healthier way? New Orleans is renowned for some of our country’s most enticing seafood and inventive fish dishes. These dishes can be prepared in a way that you can enjoy them without guilt. I guarantee a win!

     

    To begin, there are a number of foods from the Big Easy that are perfect for football and are healthy. You don’t need to change a thing: Blackened Catfish, Steamed Crawfish, and Boiled Shrimp with Old Bay Seasoning.

     

    Then there are traditional New Orleans dishes that, with a little tweaking of the ingredients, will score points for taste and nutrition:

     

    Jambalaya can be prepared with seafood, smoked turkey sausage, and a small mix of brown and wild rice. Be sure to pile the veggies on.

     

    Similarly, Crawfish Etouffee, Shrimp Creole, and Seafood Gumbo can be prepared with extra veggies instead of rice.

     

    Po’ Boys can be made by pan-frying shrimp or oysters that have been coated with egg and rolled in coconut flour. Roll these up in Romaine lettuce leaves. Go easy on the Remoulade sauce.

     

    Creole Crab Dip made with fresh crab meat can be served with a variety of crunchy crudités (raw vegetables) in lieu of crackers.

     

    Oysters Rockefeller (they were invented in New Orleans) can be made with bean flour in lieu of the white flour that is used in the topping.

     

    These recipe tweaks can help any football fan serve up healthier snack versions of some favorite New Orleans foods, without dropping the ball on taste. I hope you enjoy them. And I hope your team wins!

     

    Living life well-fed,

    MBL

     

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