Tasty and Healthy Tailgating Foods
Tailgating often means bags of chips, sugary BBQ sauce, and loads of sweets. But without straying much from typical tailgating fare, you can put together a healthier spread that will satisfy a crowd.
Making items ahead will cut down on packing — and give people something to nibble on while you’re grilling. These healthy tailgating foods are appropriate for Phase 3 of the Fast Metabolism Diet.
Bean dip
Bean dip is almost always a healthy choice—it’s usually just beans, spices, and a drizzle of oil. This pinto-bean comes together in 10 minutes and always gets rave reviews.
- 2 cups cooked pinto beans
- 1 to 3 cloves garlic, peeled
- Salt and freshly ground black pepper to taste
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- 2 teaspoons minced fresh cilantro
- Grated rind of 2 lemons
- 1/4 teaspoon hot sauce (optional)
In a food processor, combine the beans with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; blend until smooth. Taste, and add more garlic if you like; then, puree the mixture again.
Transfer to a bowl and stir in the lemon zest, cilantro, and remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed, and add the hot sauce if desired. Use immediately, or refrigerate up to 3 days. Makes about 2 cups. Serve with sprouted grain tortilla wedges or raw veggies.
Guacamole
Another easy-to-make healthy choice. Although avocados are pretty fatty, it’s good fat, the healthy kind of fat! To make it really easy, mash everything with a fork:
- 2 avocados
- Juice of 1 lime
- 1 or 2 cloves minced garlic
- 1/4 cup minced red onion
- Pinch salt (to taste)
Deviled eggs
You could do a lot worse for a snack: Deviled eggs are usually just eggs, spices, and a dab of mayo (use safflower mayo). Jazz them up by adding some smoked salmon or turkey bacon.
- 6 hard-boiled eggs
- 2 to 2 1/2 tablespoons safflower mayonnaise
- 2 teaspoons mustard (optional)
- Sea salt and ground pepper to taste
- Smoked paprika and fresh herbs (garnish
Peel the hard-boiled eggs and slice in half, lengthwise. Remove the yolks and mash the yolks with a fork. Mix in mayonnaise, mustard, and salt and pepper to taste. Transfer filling to a piping bag and pipe into egg white halves. Garnish with paprika and fresh herbs.
Sausage and Skewers
Fire up the grill. Grilled Sausages and these Buffalo Chicken Skewers are the perfect tailgate food—and perfect Fast Metabolism food. Score!
Veggie platter
Instead of the usual carrot, celery, and broccoli combo in your veggie platter, try fennel, zucchini, Belgian endive, green beans, and other unique veggies for dipping. Maybe you won’t even miss the corn chips.
Dessert!
Who said anything about skipping dessert? Try this fudge, made with raw cacao, almond butter, and coconut oil.
-
1 cup almond butter (or nut butter of choice)
-
1/3 cup coconut oil, melted
-
1/4 cup raw cacao powder
- Stevia or xylitol to taste
-
1/2 teaspoon sea salt
-
1 teaspoon vanilla extract, alcohol-free
- Diced almonds, walnuts or cashews (optional)
Bring all ingredients to room temperature. Line an 8-by-8-inch baking pan with parchment paper, allowing the excess to hang over the sides.
In a glass bowl, mix almond butter and coconut oil until smooth. Add in remaining ingredients and mix thoroughly. Scrape mixture into prepared pan, using a spatula to smooth the top. Refrigerate until firm, at least 2 hours and preferably overnight. Use the sides of the parchment paper to lift the fudge out of the pan. Cut into pieces. Store in the fridge or cooler until ready to serve.
Tailgating often means bags of chips, sugary BBQ sauce, and loads of sweets. But without straying much from typical tailgating fare, you can put together a healthier spread that will satisfy a crowd.
Making items ahead will cut down on packing — and give people something to nibble on while you’re grilling. These healthy tailgating foods are appropriate for Phase 3 of the Fast Metabolism Diet.
Bean dip
Bean dip is almost always a healthy choice—it’s usually just beans, spices, and a drizzle of oil. This pinto-bean comes together in 10 minutes and always gets rave reviews.
- 2 cups cooked pinto beans
- 1 to 3 cloves garlic, peeled
- Salt and freshly ground black pepper to taste
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- 2 teaspoons minced fresh cilantro
- Grated rind of 2 lemons
- 1/4 teaspoon hot sauce (optional)
In a food processor, combine the beans with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; blend until smooth. Taste, and add more garlic if you like; then, puree the mixture again.
Transfer to a bowl and stir in the lemon zest, cilantro, and remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed, and add the hot sauce if desired. Use immediately, or refrigerate up to 3 days. Makes about 2 cups. Serve with sprouted grain tortilla wedges or raw veggies.
Guacamole
Another easy-to-make healthy choice. Although avocados are pretty fatty, it’s good fat, the healthy kind of fat! To make it really easy, mash everything with a fork:
- 2 avocados
- Juice of 1 lime
- 1 or 2 cloves minced garlic
- 1/4 cup minced red onion
- Pinch salt (to taste)
Deviled eggs
You could do a lot worse for a snack: Deviled eggs are usually just eggs, spices, and a dab of mayo (use safflower mayo). Jazz them up by adding some smoked salmon or turkey bacon.
- 6 hard-boiled eggs
- 2 to 2 1/2 tablespoons safflower mayonnaise
- 2 teaspoons mustard (optional)
- Sea salt and ground pepper to taste
- Smoked paprika and fresh herbs (garnish
Peel the hard-boiled eggs and slice in half, lengthwise. Remove the yolks and mash the yolks with a fork. Mix in mayonnaise, mustard, and salt and pepper to taste. Transfer filling to a piping bag and pipe into egg white halves. Garnish with paprika and fresh herbs.
Sausage and Skewers
Fire up the grill. Grilled Sausages and these Buffalo Chicken Skewers are the perfect tailgate food—and perfect Fast Metabolism food. Score!
Veggie platter
Instead of the usual carrot, celery, and broccoli combo in your veggie platter, try fennel, zucchini, Belgian endive, green beans, and other unique veggies for dipping. Maybe you won’t even miss the corn chips.
Dessert!
Who said anything about skipping dessert? Try this fudge, made with raw cacao, almond butter, and coconut oil.
- 1 cup almond butter (or nut butter of choice)
- 1/3 cup coconut oil, melted
- 1/4 cup raw cacao powder
- Stevia or xylitol to taste
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract, alcohol-free
- Diced almonds, walnuts or cashews (optional)
Bring all ingredients to room temperature. Line an 8-by-8-inch baking pan with parchment paper, allowing the excess to hang over the sides.
In a glass bowl, mix almond butter and coconut oil until smooth. Add in remaining ingredients and mix thoroughly. Scrape mixture into prepared pan, using a spatula to smooth the top. Refrigerate until firm, at least 2 hours and preferably overnight. Use the sides of the parchment paper to lift the fudge out of the pan. Cut into pieces. Store in the fridge or cooler until ready to serve.
