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Super Bowl Snacking: Super Fiber-Rich Recipes for the Big Game

I am fortunate enough to live in Phoenix, the Super Bowl host city this year. Where there is football, there is food. The Calorie Control Council estimates that many Americans will consume 2,400 calorie just during the big game.

More than one billion chicken wings will be eaten and 11 million pounds of potato chips, according to the Huffington Post.

Watch How to Make Hidden Valley® Oyster Crackers

And if those statistics have you a bit “flushed” you are not alone. The Huffington Post says, “Last year, moments after the Seahawks won the game, toilet use spiked 13 percent in the Big Apple."

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Apples are known for their fiber and so are my healthier recipes, perfect for the Big Game.

Broc- Cauli Dip

•        3 cups chopped cauliflower
•        2 tbsp. scallions
•        1 tsp. olive oil
•        2 tbsp. Greek yogurt
•        1/4 tsp. chili powder
•        1 tbsp. cilantro
•        1/4 tsp. salt
•        1/4 tsp. black pepper
•        1/4 tsp. garlic powder

Steam cauliflower until very soft then transfer to a food processor.
Add all remaining ingredients and process until smooth.
Serve with broccoli florets.

Refried Portobello Pizza

•        8-ounce flank steak, diced1 tsp. olive oil
•        1 clove of garlic, chopped
•        12 ounces of thickly sliced Reishi Mushroom
•        6 ounces of shredded mozzarella cheese
•        2 ripe roma tomatoes, sliced

Preheat oven to 450.
Mix together oil and garlic. Dip mushrooms and tomatoes in mixture and place on indoor or outdoor grill.
When veggies are done, use remainder of mixture to mix in with fat-free refried beans.
Arrange mushrooms close together (like a puzzle) on baking sheet.
Scoop beans and tomatoes on top of mushrooms.
Top with cheese and bake for about 3 minutes.

Habanera Hummus

•        3 cloves garlic, peeled
•        (2) 15-ounce cans of garbanzo beans, drained and rinsed
•        5 tbsp. fresh squeezed lime juice
•        Pinch of salt
•        ¼ cup of olive oil
•        2 cups of fresh cilantro leaves
•        1 small habanera pepper, chopped

Finely chop garlic in your food processor, place the cloves of garlic and pulse until finely chopped.
Add the beans, lime juice and salt.
Puree for about 1-2 minutes. It will look like a chunky oatmeal texture.

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