Hi Everyone and Happy Saturday! I’m here in San Francisco, and I get to go to the game! I’m so excited! It’s my very first one. I kicked it off last night at a Bleacher Report Super Bowl party with the Zac Brown Band.
They were amazing! One thing you should make sure to do is get a workout in before the big game so you can enjoy the snacks. I just got done with a run through Union Square in San Fran. Beautiful!!!
Here are a couple of my favorite recipes that are equally delicious and healthy!
Super Bowl Skinny Nachos
20 organic corn tortilla chips (if following gluten-free diet, check label to ensure chips are gluten-free)
1/2 cup (2 oz.) shredded reduced-fat cheese
1/4 cup diced tomato
2 Tbsp. sliced black olives
1 scallion, thinly sliced
1/4 cup nonfat plain Greek yogurt
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or foil.
2. Arrange the tortilla chips in a single layer on the baking sheet. Sprinkle evenly with the cheese. Bake for 3 to 5 minutes, or until cheese is just melted.
3. Sprinkle the tomato, olives, and scallion evenly over the nachos. Divide into 2 equal portions and serve each portion with 2 cups Vegetarian Chili topped with 2 Tbsp. Greek yogurt.
Championship Veggie Chili
2 tsp. olive oil
1/2 cup diced yellow onions
1/2 cup diced carrot
1/2 cup chopped fresh cilantro
1/2 cup diced tomatoes, fresh or canned
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. salt
1 cup tomato juice
1 cup cooked black, pinto, or red kidney beans (if using canned, choose no-salt-added or low-sodium beans and rinse and drain well before use)
1. In a large soup pot, heat the oil over medium heat.
2. Add the onions, carrot, cilantro, tomatoes, cumin, chili powder, garlic powder, salt, and cinnamon. Stir well and cook until the vegetables are soft, about 10 to 15 minutes.
3. Add the tomato juice and beans. Simmer for 10 minutes.
Makes 6 servings (serving size = 1 cup)
Love always from Your Personal Trainer,