The industry folks who promote avocados have an interesting fact to share with you.
They say that on Superbowl Sunday enough guacamole will be server to fill up the Superbowl stadium to a depth of nine feet.
That' s a lot of guacamole. Just image all of the chips to go along with that giant Super guacamole bowl.
But what if you are looking for something a bit different to snack
upon? Perhaps something that might be less caloric and even healthier.
Liz Stein is a Certified Holistic Health Counselor. She is also the founder of Appetite for Healthy Living, a New York based health and wellness practice.
She makes her living coaching triathletes and helping amateur athletes eat healthy foods.
These are three of her suggestions for healthy, and easy to make Superbowl snacks.
Baked Chicken Wings
2 pounds of organic chicken wings
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 tsp cayenne pepper
1/2 cup Whole Foods 365 Texas Barbeque Sauce (or other brand you like)
the oven to 425 degrees. In a large bowl, combine the wings, garlic
powder, salt, pepper and cayenne. Arrange the wings in a single layer
on two large baking sheets. Bake until just done, about 45 minutes.
Place wings back into large bowl and toss to coat with sauce.
Ingredients: 1/3 cup olive oil 2 cups mushrooms 1 cup chopped red peppers 1 cup chopped carrots 2 cups chopped onions 3 garlic cloves minced 1⁄4 tsp red pepper flakes 1 tsp cumin 2 1/2 tbsp canned green chilies 2 tsp Chili 1/2 QT tomato juice or more if needed 1 15 oz. can diced tomatoes 1 15 oz. can kidney beans 1⁄2 tsp Tabasco 3 tsp tomato paste
Heat olive oil in large pot. Over medium high heat, add mushrooms, red peppers, carrots, onion, garlic and spices. Cook for 7 minutes
Add remaining ingredients- tomato juice, diced tomato, kidney beans, Tabasco and tomato paste. Bring to a boil and stir. Reduce the heat and
simmer 20 minutes uncovered. Add salt and pepper to taste
Shrimp and Avocado Quesadilla
1 avocado diced
1/2 cup freshly made salsa
1/8 cup mild green chili
Juice from 1/2 lime
1/2 pound shrimp, peeled and deveined
4 sprouted grain tortillas
1/2 cup shredded rice cheese
1 cup arugula
a large pot, bring water to a boil. Add the shrimp and cook for 2
minutes max. Remove shrimp with a slotted spoon and place into a bowl
of ice water to stop the cooking. Cut each piece of shrimp in thirds
and set aside.
In a bowl, mix together avocado, salsa,
chili, lime and shrimp. Season with salt to taste. Lay tortillas on
flat surface. On one half spread avocado/shrimp mixture and sprinkle
with rice cheese and arugula. Fold in half.
Lightly spray a large saute pan with olive oil. Cook for 3-5 minutes a side. Cut into triangle shape pieces and serve.
For more info: You can find more of Liz' s Healthy Superbowl recipes HERE.