Courtesy of Flickr User bchua 90007
For me, the game is just part of the fun of college football – spending Saturday in sweats and eating good grub and drinking bevies holds just as much appeal. The only worry is that those sweatpants could start to feel more like clinging spandex than loose terrycloth. So for this weekend’s upcoming games (the two big games that I’m tuning in to: Oklahoma v. Texas in the Red River Rivalry in Dallas and the USC v. Notre Dame game – go Trojans!), I created a somewhat healthy, easy, affordable snack menu. And yes, it’s all gluten-free.
Chili: in a big pot, sautee chopped yellow onion with cubed chicken breast (skip it if you’re a vegetarian); once the onions are clear, dump in a can of black beans, a can of kidney beans, a can of tomato sauce, a can of spicy diced tomatoes, a packet of taco seasoning and three cans of water. Stir it all and let it simmer over low heat for about ten minutes. Top it with a little grated cheese and a dollop of light sour cream.
Trader Joe’s Spicy Soy & Flaxseed chips : I will try really hard to stick to just a few chips crunched on top of my chili because they are a bit fattening, but flaxseed is good for you!
Milkshakes: In a blender, I combine some frozen strawberries, some milk (or rice milk) and a tablespoon of agave nectar. Blend and pour. (If it’s too runny, add more strawberries; too thick, splash in more milk.) Doesn’t get much easier.
Spiked popsicles: If you’re like me, a mixed drink drunk with a straw is gone in about four seconds. Slurp! So I recently bought some popsicle holders at Bed, Bath & Beyond (they’re part of the Beyond). I add half rum, half strawberry lemonade, stir and freeze ‘em – and voila, yum yum treat.
Courtesy of Flickr user Shutter Ferret
Sweet potato fries: These are actually packed with vitamins and nutrients and much better than a deep-fried russet. Pre-heat the oven to 350. Peel sweet potatoes and cut them in half lengthwise; put them in the microwave for four minutes. They should be hot and soft – if not, nuke them a little more. Then slice them into wedges, put them in a baking dish, sprinkle with olive oil (or cooking spray) and sea salt. Bake for 15 minutes.
Veggies: Pigskin and green beans don’t really mesh in my opinion, but I guess they’re good to have. So slice up some red pepper and cucumbers along with broccoli and sugar snap peas and serve it with hummus.
If you have a tasty, healthy tailgate treat, please share it!
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