It’s good! Superbowl snacks that won’t make you fat

While Super Bowl Sunday may be about football, the biggest anticipation may be the food. But, what about that New Year’s resolution you made to “eat healthier”? One day could cause your whole plan to go down the tubes. The question is, how can you resist the temptation to pig out on all of those tasty Super Bowl snacks?

My philosophy is that everyone deserves a “junk-food day” here and there, but if you think it will ruin your plan to eat healthy, then follow these simple steps to keep on track while watching the big game.

1. Make sure that you eat throughout the day instead of saving your appetite for that night. An empty stomach only results in binge-eating junk food.
2. Make a platter of vegetables or fruit instead of the normal chips and dip.
3. If your only option is chips and dip, go for an organic whole grain tortilla chip with guacamole instead of queso dip.
4. Keep in mind that grilled or baked is always healthier than deep-fried.
5. When eating dessert, opt for a fruit parfait instead of candy or cake. If you must indulge, top the fruit with a little whipped cream or a small scoop of ice cream.

Here are some healthy recipes for Sunday’s Super Bowl party:

Guacamole

Ingredients:

3 Haas avocados, halved, seeded and peeled

1 lime, juiced

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon cayenne

1/2 medium onion, diced

1/2 jalapeno pepper, seeded and minced

2 Roma tomatoes, seeded and diced

1 tablespoon chopped cilantro

1 clove garlic, minced

Directions:  In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Vegetarian Chili

Ingredients:

2 tablespoons olive or canola oil

1 medium yellow onion, chopped

1 large carrot, chopped

1 stalk celery, chopped

1 medium green bell pepper, cored, seeded and chopped

1 medium red bell pepper, cored, seeded and chopped

3 cloves garlic, finely chopped

1 tablespoon dried oregano

1 tablespoon finely chopped chipotles in adobo

2 teaspoons ground cumin

1 tablespoon chili powder

1 1/2 teaspoon salt

1 (28-ounce) can diced tomatoes, with their liquid

3 cups cooked red kidney beans, drained

1 1/2 cup cooked black beans, drained

Directions:

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned. Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions or cheese, if desired.

Fruit Skewers with Honey-Yogurt Dip

Ingredients:

Assorted fruit such as: cantaloupe, blueberries, pineapple, honeydew, strawberries, or kiwis.

1 1/2 cups plain greek yogurt

1/4 cup honey or maple syrup

Directions: Cut up your favorite fruit in even squares and place them on skewers in rainbow color order. Create the dip by combining the yogurt and honey and serve along the side of the fruit.