It’s almost officially Super Bowl weekend and we all know what that means…
(Yes, that is a football stadium made out of junk food, right there.)
Diet. Fail. But what if I told you it doesn’t have to be that way? You can have your nachos and eat them too. Literally. There is such a thing as healthy indulgence. Some of the healthiest foods that exist are true indulgences all by themselves…. avocado. a perfectly ripe tomato. goat cheese. sweet potato. raspberries. chocolate. cinnamon. Oh, I could go on…
Sounds a heck of a lot better than Velvetta and Beanie Weenies, huh? I’ve had my eye out all week for tasty game day recipes that are healthy (or at least healthier) too. Here’s my list of game day go to’s….
What about you… What are you making for game day?
Healthy Game Day Favorites
Happy New Year, everyone! Here are a few black-eyed pea recipes to bring you and yours some good luck in the new year. With lots of whole, natural, good-for-you ingredients, these will start the new year off on the right foot too.
Black-eyed peas, like all beans, are an extremely low-fat, fiber-rich source of protein. They’re rich in potassium, which the body needs for healthy cell growth, function and (most importantly the day after a few cocktails)… repair. Alcohol depletes you of potassium along with other important minerals, hence that ache you may have woken up with this morning. Replenishing your body’s store will help get you back to feeling in balance. These lucky little beans are high in zinc too, which supports immune function and wound healing — also needed after a few too many… Like other beans, black-eyed peas have iron, which helps get oxygen to the blood.
Here’s to getting your new year off to a healthy and, if the superstition holds true, lucky start. I wish you and yours a very, very happy and healthy 2012!
Black-Eyed Pea Recipes
Black-Eyed Pea Dip (Eating Well)
Black-Eyed Pea and Sweet Corn Salsa (Mayo Clinic)
Swiss Chard with Black-Eyed Peas (Whole Foods Market)
Greek Salad with Orzo and Black-Eyed Peas (Epicurious)
Black-Eyed Pea Soup (Whole Foods Market)
Black-Eyed Pea Curry (Savvy Vegetarian)
Black-Eyed Pea Chili (She Knows)
I know what you’re thinking … Healthy AND creamy? Liar.
No, really. This soup is rich, smooth and delicious. And it has only 3 grams of fat per serving, plus a solid dose vitamins A and C. How, you ask? There’s no cream. No butter. Just squash, potatoes, stock and seasoning. And it tastes just as decadent. On a cool, rainy day (read: forecast for this week), it’s fall-in-a-bowl perfection.
Here’s what you need:
- 1 tbsp canola oil
- 1 small onion, chopped
- 1 tbsp fresh ginger, minced
- 1/8 tsp nutmeg
- 1/8 tsp cinnamon
- 1 pound butternut squash, peeled and diced
- 1 pound sweet potato, peeled and diced
- 1 medium Yukon gold potato, peeled and diced
- 6 cups chicken stock
Here’s what you do:
Peel and chop up all the vegetables and place them in a large bowl. Heat oil in a big soup pot over medium heat. Add the onion and cook, stirring until translucent, about 5 minutes. Add the ginger, nutmeg and cinnamon and stir together until fragrant – about 1 minute. Add the diced vegetables and chicken stock. Bring to a simmer. Reduce the heat, cover and simmer 45 minutes, or until the squash and potatoes are tender.
Transfer the soup to a blender (you’ll have to do this in 2-3 batches) and puree. Hold the lid with a towel to keep from splashing and burning yourself. Return soup to pot and stir to even out texture. Continue heating if necessary and adjust seasoning with salt pepper.
Serve and top with chopped walnuts (omega-3s), pecans, raisins, or a dollop of cream if you like.
Sip, slurp, watch the leaves change colors. It’s fall.