Tailgating, beers, sporting your favorite team, and snacks. Yes, you guessed it, it is football season. Heading out to tailgate with your favorite people while cheering on your favorite team doesn’t have to be scary when it comes to how many calories you may intake and then beat yourself up about it later. Life is made to have fun and if you are having fun then there shouldn’t be any guilt. However, if you want to make it even easy for yourself to enjoy yourself while catching a game, then bring food that you want to eat. It is pretty typical that at tailgates there is food platters and bbq snacks galore. No need to shop up with your own Tupperware and eat in the corner all by yourself (sure you can do that) but really it can be as easy as bringing a couple food items to share that you won’t feel guilty about eating either.
Say hello to these healthy tailgate approved snacks to bring to your next football gathering.
Protein Southwest Dip
Recipe by: Yellow Bliss Road
ingredients
1 1/2 cups Plain Greek Yogurt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups shredded or diced boneless, skinless chicken breast
2 Roma tomatoes, diced
1 bunch green onions, chopped
1 large orange, red or yellow pepper, diced
1 15-ounce can black beans, drained and rinsed
1 15-ounce can corn, drained
Salt to taste
instructions
- Mix yogurt and seasonings in a small bowl and set aside while you prep the rest of your ingredients.
- Mix chicken, veggies, and beans in a large bowl.
- Add yogurt mixture and combine well to coat.
- Add salt to taste.
- Can be served immediately, but if possible, allow to marinate in the refrigerator for at least an hour.
Grab a couple bag of chips and let the games begin!
Balsamic Cauliflower Wings
recipe by: Cupcakes and Kale Chip
For the sauce:
1/4 cup balsamic vinegar
2 Tbsp tamari (or soy sauce, if you aren’t worried about gluten)
¼ cup honey (maple syrup for vegans)
1 clove garlic crushed
1 tsp finely minced fresh rosemary
¼ tsp salt
a few grinds black pepper
For the cauliflower:
One large head cauliflower
½ cup flour I used brown rice flour
½ cup unsweetened almond milk
Instructions
For the sauce:
- Combine all of the sauce ingredients in a bowl and whisk together. Set aside.
For the cauliflower:
- Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray.
- Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
- Whisk together the flour and milk in a bowl.
- Toss the cauliflower in the batter until thoroughly coated.
- Arrange the cauliflower on the baking sheet in a single layer.
- Bake for 15-20 minutes, or until slightly less done than you want them.
- Remove from the oven and pour the sauce over the cauliflower.
- Return to oven for another 5 minutes.
- Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet to coat.
- Return to the oven for another 5 minutes.
