Game-Day Snack Board
Game day snacks tend to be super carb heavy. Listen, I’m not someone who demonizes carbs, but it’s just a fact that carbs break down in our body into energy, which you probably don’t need a ton of if you’re just sitting around watching TV. So what we’re going to do is balance out the plate with some veggies and protein. And no, we aren’t just going to throw down some raw veggies and call it good. Let’s face it, raw veggies are typically the last thing on a snack board to go.
Here’s what you want to do: make your plate a combination of protein, carbs, and veggies. This way, you’ll be getting in your micronutrients + you won’t have a huge crash at the end of the game.
Here’s how I made the different components of my snack board:
Sweet Potato Hummus Bites:
ingredients:
1 large sweet potato
store bought hummus (or you can make your own)
oil
salt
pepper
instructions:
Preheat oven to 375 F
Peel the sweet potato and cut width wise into half inch slices, Put on a pan and season with oil, salt, and pepper.
Put the sweet potatoes in the oven until they’re slightly browned, around 30 minutes.
Take out of oven and let cool slightly. Add hummus to the top and serve immediately.
Taco Roll Ups:
ingredients:
8 oz cottage cheese
4 oz cream cheese
4 oz sour cream
1/2 cup shredded cheddar cheese
8 tortillas (I use CarbCounter for extra fiber)
one bell pepper, chopped
one can of black beans
smoked paprika
cumin
garlic powder
onion powder
salt
pepper
instructions:
in a blender, combine the cottage cheese, cream cheese, sour cream, shredded cheese, salt, pepper, garlic powder, and onion powder. Blend until smooth.
in a pan, sauté together the black beans and chopped bell pepper. Season to preference with salt, pepper, onion powder, garlic powder, cumin, smoked paprika.
in a bowl, combine the sautéed beans and pepper with the cottage cheese mixture. Set in fridge for 10 minutes.
lay out a tortilla and spread the mixture in a thin layer across the whole tortilla. Roll the tortilla up and repeat until you use all the filling. Place in fridge for 15 minutes. Cut the tortillas into 1 inch sections.
If you have any filling left over, eat with tortilla chips.
Stuffed Mini Peppers
ingredients:
a bag of mini peppers
8 oz cottage cheese
4 oz cream cheese
1/2 cup shredded cheese
garlic powder
onion powder
salt
pepper
bread crumbs
instructions:
in a blender, combine cottage cheese, cream cheese, shredded cheese, garlic powder, onion powder, salt, and pepper. Blend until smooth.
cut mini peppers lengthwise. Scoop the cottage cheese mixture into the mini peppers and top with bread crumbs.
turn on broiler
broil until bread crumbs become brown.
the peppers will be slightly crunchy. If you want less crunch, cook the peppers in the oven prior to stuffing, then follow the rest of the instructions as listed.