Super Bowl Sunday: 21-Day Sugar Detox Compliant Game Time Treats!
Posted Jan 31 2014 11:00am
I made mention on our Facebook page and also in a recent post that I was going to be taking part in the 21-Day Sugar Detox (#21DSD). The #21DSD is a program developed by Diane Sanfilippo of Balanced Bites . In short the program is designed to help you break your sugar and carb addiction by removing them from your diet for 21-days (ever hear that it takes 3-weeks to make a habit?!). The best part about the Sugar Detox is that you don’t really feel deprived—you just learn to replace the things you’re craving with whole, nutrient dense food options. The plan, now in book format , is for anyone—not just those who follow a Paleo lifestyle. Diane has developed three levels of the program depending on where you are in your health and food journey. She has also added in modifications if you’re an endurance athlete or pregnant or nursing.
I’m planning on writing another post that goes over my complete experience with the Sugar Detox, but until then I wanted to share an aspect of the Detox that had me daunted—the NFL Playoffs!! Yes, I said the NFL playoffs! If you’re a football fan, especially during the playoffs, you’re likely used to some game time snacking—most of which contains lots of the items that are not allowed on the 21DSD. As a Patriots fan my team was part of the playoff madness and that usually means we gather as a family to support our team. Instead of passing on the treats that were offered, I decided to take matters into my own hands and make the treats so that I could take part in the festivities. I took a step back and looked at the items that we like to enjoy and started to break the traditional recipes down and remove and replace with ingredients that are allowed on the Detox. We enjoyed my Meat Lovers Crockpot Chili as well as my new recipes noted below—Game Time Pepper Poppers with Cilantro Dip and Asian Sticky Drumettes. I traded in my alcoholic beverage for a kombucha and my game time was complete—and everyone enjoyed the dishes, even those who do not follow a Paleo lifestyle.
While my beloved Patriots are not in the Super Bowl this weekend, I still plan on watching and support the Seahawks…mostly in support of my friends over at Nuun Hydration who are just down the road from the stadium in Seattle. That and there is no way I could ever cheer for Payton Manning! Whomever you are cheering for I hope you decide to give one (or both) of these recipes a try. I don’t think you’ll miss the added sugar.
24-36 mini-sweet peppers, tops cut off, deseeded and ribbed
Cooking oil/fat (I used avocado oil, but feel free to use coconut or bacon fat)
Cilantro Dip Ingredients:
1-egg, room temperature
1-cup light olive oil (not extra virgin)
3-Tbsp cider vinegar
Juice of ½ lime
2-tsp ground cumin
1-tsp sea salt
2-Tbspn rough chopped, fresh cilantro
Preheat oven to 375*.
Prepare the mini-peppers by cutting the tops off and with a small spoon or butter knife, carefully scraping out the seeds and ribs. Rinse to remove any remnants that may be at the base of the pepper’s interior. Set aside.
In a skillet, sauté the onion and garlic until they become translucent. Add ground beef and spices and cook thru. Allow to cool slightly—it should be enough that you can handle the meat with your fingers without getting burned.
With a small spoon or your fingers, stuff the mini-peppers with the meat filling. Arrange on a baking sheet and cook in the oven for approximately 15-minutes. The goal is to begin to cook the peppers. At the last minute I turned on the broiler to give the peppers a slight char—but feel free to skip that step.
For the dip:
While the peppers are in the oven begin preparing your dipping sauce.
In a small mixing bowl or liquid measuring cup, crack the room temperature egg. I have found that a room temperature egg yields a thicker dip. Add vinegar, lime juice, cumin, and salt directly on top of the egg—do NOT mix. Carefully pour the light olive oil on top of the egg and allow the oil to settle—again, careful not to mix the oil and egg.
At this point you will want to begin making your emulsion. I have found the easiest way to do this is with a stick blender. I have yet to have my emulsion break. You’re essentially making a mayo so if you have a preferred method, feel free to use that.
Place the stick blender directly on the bottom of you jar/cup/bowl. Begin with the low speed and maintain the contact with the bottom of the container—do not move it up and down. It will take about 30-60 seconds but you should begin to see the emulsion start to rise upward. At this point I change the speed to high and slowly begin to raise the stick blender straight up—not swirling. You are continuing to incorporate the oil slowly so as to not break your emulsion. Once you have successfully pulled your stick blender to the top, you should have a thick mayo-like condiment. Add the cilantro to the mixture and turn the stick blender on again to chop and incorporate the herb into the mayo. Taste and adjust your seasoning as appropriate for your taste buds. I like to add a bit more salt or even lime zest at this point prior to chilling until the peppers are ready.
2-Tbsp sriracha (most store bought sriracha I have seen contains sugar. I made my own following Nom Nom Paleo’s recipe and just omitted the honey from the recipe)
4-Tbsp full fat coconut milk
2 cloves garlic, minced
1″ fresh grated ginger
Preheat oven to 400*
In a bowl, combine all ingredients except for the chicken. Be sure to combine well. Place marinade in a zip top bag along with the chicken pieces. Prior to zipping shut squeeze the bag to ensure that the majority of the air has been removed—this will allow the surface of the chicken to have greater contact with the marinade. Allow to marinate for about 30-40 minutes prior to spreading chicken and marinade on a baking sheet. Cook in a 400* oven until cooked through, turning throughout the cooking in order to crisp on all sides—about 35-40 minutes in my electric oven. Adjust time accordingly for your own equipment.