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Tips for Greener Tailgating

Post author By Carma Spence
Post date January 4, 2017

Photo provided by The Hungry Fan

By Daina Falk

Hanging out until the end of a tailgate, you can’t help but notice how much goes to waste. It’s 2016 and being green has gone from trendy to just what you gotta do. So here are some simple tips to keep in mind for your next tailgate so we can all have fun, eat awesome food but also do our part to help promote a cleaner planet:

1. Use a natural-gas or propane grill. Natural gas and propane grills are both more environmentally-friendly than their charcoal counterparts. Gas-powered grills produce about half the amount of carbon emissions as charcoal. (When producing 35,000 Btu’s per hour–a standard industry baseline–gas produces 5.6 pounds of carbon dioxide per house, compared to charcoal’s 11 pounds). Plus, most of the charcoal available on the market for grilling is pretty gross–it’s a combination of things like lighter fluid, cornstarch and sawdust and can result in 105 times more carbon monoxide when burned than propane.

2. Carpool to the tailgate/game. We already know carpooling to work–or just in general–is better for the environment. Game day is no different.

3. Bring a designated container for recyclables. At this point, people have become accustomed to recycling and tend to seek out a recycling bin. Be sure you’ve got one for them or everything will just get thrown in the trash, which would be unfortunate. Some waste management companies will even allow you to rent a recycling bin for larger groups, such as this company in Central Iowa who rents them for free.

4. Take home what you don’t finish. Leftovers can be delicious–especially tailgating leftovers. I can’t tell you how many times I’ve eaten my fill at the tailgate, gone into the game and cheered my head off–thereby working up an appetite–and returned home hungry again. Don’t throw away the food that doesn’t get eaten at your tailgate. Throw it into some Tupperware and take it home–heck, even use it to just save something to chow down on the way home!

5. Use environmentally-friendly plates, utensils and containers. The best way to go is to use reusable containers for food and beverages. But seeing as how most of us don’t bring our plates, glasses or forks from home, there are lots of other great Earth-friendly options. For starts, there are always paper products. Paper decomposes much faster in our landfills than plastic or Styrofoam do. You really should avoid Styrofoam at all costs–it takes hundreds of years to infinity to decompose. There are other great options besides paper as well. You can also buy containers, plates and utensils made from renewable plant fibers and even sugar cane. These kinds of products are actually biodegradable compostable (meaning that they basically dissolve back into the Earth, leaving no toxicity), are quite sturdy, less absorbent than paper, and are safe for hot and cold foods.

Here are some of my picks for great biodegradable tailgating gear:

1. 3-compartment plates: I don’t always love it when my different foods touch (i.e. ranch dip making its way onto my burger). Sure, they all end up in the same place, but I like to enjoy each individual flavor…individually. I like these plates because they allow me to do just that–and they’re $.50 apiece, which is a pretty sweet deal.

2. Biodegradable bowls: a 20-pack for $2.00. Sounds like a deal to me. And they compost back into the Earth in about 90 days? Yes please.

3. Earth-friendly forks that look just like plastic forks: I’ve tried the wooden forks because they’re environmentally friendly and I so wanted to like them. Alas, those wooden ones are like so dry that they stick to your tongue and your lips and it’s just not great. I know. A small part of me wonders about splinters… I like these forks so much more because they look and feel like plastic forks but they’re 100% biodegradable and they’re actually microwavable. This link gets you a whole pack of 500 forks for less than $.25 each. Not bad.

4. 16 oz. compostable cups: A big cup for big beers, mixed drinks, etc. I wouldn’t ever suggest anything smaller…who can play beer pong in a 7 ouncer? Come on. We know better. I dig these. They look like regular plastic cups but they aren’t–they’re actually made from a bi-product of corn. Pretty cool.

Healthy Fangating™ Fare

When you think of game day eats, the word “healthy” doesn’t quickly come to mind. This I know and wholeheartedly acknowledge. But when I got started in this business, it was after I had lost 60 lbs., was committed to keeping it off, but was not willing to give up my once-a-week cheat day that for me is spent tailgating or homegating, or collectively as I call it, Fangating. So I came up with new, healthier spins on game day favorites that included more nutrient-dense foods, smart substitutions, and overall healthier preparations. The three recipes that follow feature lots of yummy, nutritious veggies; Greek yogurt in lieu of sour cream; sweet potatoes in place of other kinds of potatoes (which lack the same nutrients that sweet potatoes possess); nuts and leaner proteins; and are baked instead of fried. Whether you’re spectating at (or before) a sporting event or refueling after participating yourself, these are tasty, more sensible riffs on the dishes you might have otherwise avoided. Enjoy!

About the Author

“Fangating™” expert and celebrity cook Daina Falk, founder of the Hungry Fan®, is author of The Hungry Fan’s® Game Day Cookbook, which includes 165 Fangating™ recipes—including 40 that she collected from Olympians and professional athletes like LeBron James, Boomer Esiason, Michael Jordan and Andre Agassi! Daina merges sports, food and entertaining (including tailgating and homegating) to celebrate and curate game day revelry like none other. Reach her online at www.HungryFan.com.

Tags Daina Falk, football, sports, superbowl, tailgating

Recipes

Mediterranean Nachos

Post author By Carma Spence
Post date January 4, 2017

Photo provided by The Hungry Fan

By Daina Falk

I have to admit it—I’m a total nacho fiend. Whether I’m watching the game from the stands or on the couch at home, there are few things I find more satisfying than a plate of crunchy, cheesy nachos. I love playing around with different flavors, which is how I came up with my Mediterranean nachos—a healthier and more interesting riff on the classic dish. Preparing fresh hummus and tzatziki makes all the difference in this awesomely easy snack.

Ingredients:

1 (8-ounce) bag baked pita chips
2/3 cup thinly sliced romaine lettuce
1/2 cup Kalamata olives, chopped
2/3 cup diced tomatoes
1/2 cup crumbled feta cheese

Hummus

1 (15.5-ounce) can chickpeas
3 tablespoons tahini
4 to 5 ice cubes
Juice of 1 lemon
2 cloves garlic, peeled and crushed
2 tablespoons extra virgin olive oil

Tzatziki

1 cup reduced-fat (2%) plain Greek yogurt
2 cloves garlic, peeled and crushed
Juice of 1 lemon
2 tablespoons extra virgin olive oil
1 sprig dill, finely chopped
1 small cucumber, half minced, half diced
Sea salt and freshly ground black pepper

Directions:

Make the hummus: Drain the chickpeas, and skin them by placing them in a single layer on a paper towel and rubbing gently; the skins will come right off with your fingers. Place in a food processor with the tahini, blend, and then drop in the ice cubes one by one to create a very smooth texture. Transfer to a bowl, and add the juice of 1 lemon, 2 crushed garlic cloves, and 2 tablespoons olive oil. Mix well. If you want a thinner consistency (similar to nacho cheese or refried beans), stir in 1 tablespoon water.
Make the tzatziki: Combine the Greek yogurt, 2 crushed garlic cloves, the juice of 1 lemon, and 2 tablespoons olive oil, the dill, minced cucumbers, and salt and pepper to taste in a bowl. Stir thoroughly so all ingredients are evenly incorporated.
Lay out the pita chips on a tray or serving plate. Top with 3⁄4 cup of the hummus and 3⁄4 cup of the tzatziki, and sprinkle with the diced cucumbers, lettuce, olives, tomatoes, and feta. Serve immediately with any leftover hummus and tzatziki on the side.

About the Contributor

“Fangating™” expert and celebrity cook Daina Falk, founder of the Hungry Fan®, is author of The Hungry Fan’s® Game Day Cookbook, which includes 165 Fangating™ recipes—including 40 that she collected from Olympians and professional athletes like LeBron James, Boomer Esiason, Michael Jordan and Andre Agassi! Daina merges sports, food and entertaining (including tailgating and homegating) to celebrate and curate game day revelry like none other. Reach her online at www.HungryFan.com.

Tags appetizer

Recipes

“Go for Gold” Chicken and Cashew Lettuce Wraps

Post author By Carma Spence
Post date January 4, 2017

Photo provided by The Hungry Fan

By Daina Falk

Shaun White, America’s most famous snowboarder, has competed in three consecutive Winter Olympic Games. And he’s got two gold medals to show for it. Pretty remarkable if you ask me. Shaun has publicly shared that his favorite cuisine is Chinese, so I created this recipe in homage to the King of Snowboarding. This is a delicious and athlete-approved spin on the classic chicken with cashew stir-fry. I cut down on the fat by using chicken breasts instead of thighs and opted to couch this protein-packed entrée in lettuce, rather than serving it traditionally atop white rice. This way you’ve got an easy and tasty finger food recipe for your fangate.

Ingredients:

3 tablespoons vegetable oil
1 1/4 pounds boneless, skinless chicken breasts, chopped into 1/4-inch pieces
2 tablespoons cornstarch
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
1/4 cup finely chopped green onion bulbs, plus 2 tablespoons thinly sliced green onion tops
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
8 ounces snow peas, ends and threads removed, thinly sliced on the diagonal (about 2 cups)
1 large red bell pepper, julienned (about 1 cup)
1/2 red onion, thinly sliced (about 1 cup)
2 stalks celery, peeled and diced
1/4 cup chicken stock
1/4 cup hoisin sauce
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/2 cup roasted cashews
Freshly ground black pepper
16 Boston bibb or butter lettuce leaves

Directions:

Heat the oil in a wok or a large skillet over high.
Place the chicken, cornstarch, red pepper flakes, and salt in a large zip-top plastic bag, and shake to coat.
When the oil is hot, add the chicken, and cook for 5 to 6 minutes, until the chicken turns opaque and is lightly browned. Transfer to a paper towel-lined plate to drain.
Reduce the heat to medium-high. Add the green onion bulbs, garlic, ginger, snow peas, red bell peppers, onions, and celery to the wok, and cook for 3 to 4 minutes, stirring often, until tender-crisp. Transfer the vegetables to a plate.
Stir together the chicken stock, hoisin sauce, soy sauce, and vinegar in a small bowl. Add to the wok, and stir with a wooden spoon to remove any browned bits from the bottom of the pan. Reduce the heat, and simmer the sauce for 1 to 2 minutes, or until slightly thickened. Return the chicken and veggies to the wok, and toss to coat everything well. Add the green onion tops and roasted cashews, season with pepper, and toss again.
Transfer the stir-fry to a serving bowl with a spoon. Serve with the lettuce leaves for wrapping.

About the Contributor

Tags chicken, lunch

Recipes

Healthy Chipotle Chicken Potato Skins

Post author By Carma Spence
Post date January 4, 2017

Photo provided by The Hungry Fan

By Daina Falk

Potato skins are a sportsfood staple. But I’ve got to say—and forgive me for sounding whiny—I’ve been served terrible ones so many times. Why are they so hard to make well? I think part of the problem is that, more often than not, people overcook the potatoes. And then once the potatoes get cold—yuck. Of course, I like this recipe for ’tater skins—it’s my own. But I’ve also opted to use sweet potatoes because I think they’re a bit juicier, they’ve got more flavor, and I find them less starchy. They’re also so much more nutritious than regular potatoes. Add my chipotle chicken mixture on top and you’ll hit your protein quota and enjoy every bite—you’ll need a fork and knife for these!

Ingredients:

3 medium-sized organic sweet potatoes
1/4 cup plus 3 tablespoons extra virgin olive oil
3/4 pound boneless, skinless chicken breasts (about 2 small breasts)
1/2 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 tablespoon minced chipotles in adobo
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder
2 cups spinach, wilted (see Tip)
5 ounces sharp white Cheddar cheese, grated
Plain Greek yogurt (see Tip)
Chipotle hot sauce, optional
Cilantro sprigs, roughly chopped

Directions:

Preheat the oven to 350°F.
Wash the sweet potatoes, and prick them all over with a fork. Brush the skins with 2 tablespoons of the olive oil. Place in a Pyrex dish or on a baking sheet, and bake them for 50 to 60 minutes or until fork-tender.
Place the chicken in a baking dish, rub with 1 tablespoon of the olive oil, and season with a small dash of salt and pepper. Place the chicken in the oven alongside the potatoes, and cook for 25 to 30 minutes, until cooked through. Set aside to cool.
Meanwhile, combine the remaining 1⁄4 cup olive oil, lime juice, garlic, chipotle pepper, oregano, cumin, chili powder, and 1⁄2 teaspoon each of the salt and pepper in a medium bowl. Set aside.
Once the chicken is cool enough to handle, shred it with a fork or your fingers. Then combine it with the spinach, and keep warm.
Cut the sweet potatoes in half lengthwise, and let cool for 5 to 10 minutes more.
Increase the oven temperature to 400°F.
Using a spoon, scrape out the insides of the potatoes, leaving only the skin and a 1⁄4-inch layer of potato flesh. (Be careful not to tear the skins.) Return the skins to the baking dish, and brush the insides with the chipotle and herb mixture. Bake for 5 to 10 minutes or until crisp.
Meanwhile, add the remaining chipotle and herb mix to the spinach and chicken, tossing to combine.
Once the skins are done, stuff them with the chicken mixture, top with grated cheese, and bake for another 5 to 10 minutes, until the cheese has melted and the skins are hot and crisp. Serve topped with Greek yogurt, the hot sauce, if desired, and chopped cilantro.

Friendly Fangating Tip

Feel free to wilt your spinach in the microwave by putting it in a bowl with 1 teaspoon water and zapping it for 20-second intervals. I like to substitute Greek yogurt for sour cream. They taste almost exactly the same, but Greek yogurt is much healthier and lower in fat and calories.

About the Contributor

Tags appetizer, potato

Healthy Living

Reasons Why You Should Be Eating Seafood

Post author By Carma Spence
Post date January 3, 2017

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Seafood is delicious. Well, most of us would agree on that, but, even if you don’t, perhaps you’ve not tried everything there is to try yet. I know from personal experience, that seafood can be daunting, delicious and not your cup of tea all at the same time. But to entice you to broaden your pallet and experiment with seafood, I’ll share this little fact: The majority of seafood comes with huge benefits in terms of health and happiness.

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When it comes to the perfect diet, there is no straightforward answer. In fact, there is no such thing as the perfect diet. What works for one person won’t work for another, and factors such as the amount of exercise, bodily reactions to certain foods, the speed of your metabolism and even genetics all contribute to your overall health. Certain categories of food, however, are almost universally renowned for their health benefits: Seafood is one of these categories.

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Put simply, fish is good for you.

It’s hard to know what on earth we’re supposed to be eating half of the time, but a diet high in different types of fish could make that ever-elusive question easier for you to answer. Fish is one of the healthiest foods on the planet; primarily because it’s pumped full of numerous nutrients that the human body needs to stay fit and healthy. Protein and Vitamin D are key to a healthy, energetic body and fish is packed full of these nutrients.

It’s no secret that the majority of us struggle to get all the nutrients we need on a daily basis. Hectic lifestyles and conflicting information from the media, schools, friends and family mean that we often end up avoiding certain kinds of “complicated meals” because we don’t have time to prepare them, or we have no idea if there’s some hidden negative to even the healthiest of foods.

You almost can’t go wrong with fish. The fattiest ones are the best for you, surprisingly. They’re packed full of fat-based nutrients that you actually need, so don’t let other sources deter you from eating what is actually a very nutritious food. Most people are deficient in Vitamin D, so perhaps it’s time that you weren’t.

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Crab meat offers intriguing health benefits, by virtue of it being low in fat. This makes it one of the healthiest seafood available, and you can get crabs shipped directly to your door if you’ve no idea where to go about finding them (well, unless you like to fish).

A Note for Vegetarians and Vegans: I feel it’s worth mentioning that food such as tofu contains plant-based omega-3 fatty acids, offering very similar health benefits of fish. Of course, it depends on what kind of vegetarian you are. If you’re a pescatarian, then stick with fish, as it does work wonders for your health.

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By eating seafood, you could be avoiding health complications in later life.

As well as offering you all the nutrients you need on a daily basis, consuming seafood such as fish can help you to avoid health issues such as heart attacks and strokes. These diseases and sudden attacks are the cause of preventable deaths each and every year. Something as simple as a small diet change could save thousands of lives. So, if you want a healthy heart, fish might be the route for you.

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Take Charge of Your Health!

Changing your eating habits can be tough. But it doesn’t have to be if you take a little time to think it out and create a plan.

This Healthy Eating Worksheet will walk you through the process of creating a healthy eating plan. All you need to do is print it out, set aside some time to complete it, and then fill it out. Then you can create your plan, knowing that you have addressed potential obstacles and came up with some creative ways to handle them.

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Tags fish, seafood

Healthy Living

Juicing Is A Healthy Way Forward: Just Make Sure You Drink The Right Juices

Post author By Carma Spence
Post date December 30, 2016

It may not look delicious, but try eating this much broccoli in one go.

There is nothing more important in life than your health. Everything else, all of the things you hold most dear — they’re important, of course, but cannot be enjoyed and held in the same regard if you’re not healthy. And so, when we know there are things we can do to boost our health, we’re all ears. Am I right?

Don’t get too excited, this is not all you need for a healthy diet.
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The problem is this: Headlines have a way of sticking in our minds when the full details of the main story do not (if we even read them). So, for example, we know that eating fresh salad is good for us. We then make sure there is plenty of fresh salad layered on the greasy burger we have for dinner. Nuts, of course, are packed with essential nutrients. So that candy bar we had last coffee break was healthy, right?

Okay, so those may be bad examples. But there are plenty of headlines that are imcomplete that people take into their minds and start working into their diets. Of course, we are aware that unhealthy food can’t be made healthy by cramming in something ostensibly good for you. But we still get hooked, pretty much every time there is a new health craze.

What Do You Mean, “Craze”?

Well, perhaps that exact word is a little unfair. Allow me to elaborate. When a new diet hits the headlines, the magazine and newspaper editors can be a little bit … selective in how they report it. So the news that bacon contains some beneficial nutrients becomes “BACON CURES CANCER.” Which is weird, because you could be sure you read a story a while back about how it causes cancer.

However, the crazes still hit, and people change their eating habits to improve their health. Often they do this without reading any deeper. So we read that juicing is good for us. We know that fruits and veggies are healthy. We buy a juicer and lots of fresh fruit and veggies – next stop, good health!

Are You Going To Tell Me Juices and Juicing Are Bad?

No, far from it. Sites like juicercruiser.com should certainly be in your browser history. Juicing is, very definitely, beneficial. But that sentence in itself is an oversimplification. You can’t just buy any fruit and vegetable, throw it in the juicer, and drink your way to good health. Getting the right foods in the right balance is essential.

We all know what we like, and what we don’t. So it’s easy to be tempted to buy strawberries, bananas and peaches and think we’ll be much healthier for drinking their juice. In balance, we can be.

It may not look delicious, but try eating this much broccoli in one go.
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However, fruit contains sugar. Most foods do, but fruit usually contains a lot. Too much sugar is awful for your health. So pick one fruit – two, maximum, and juice them with cucumber, kale, and other green veggies. The whole advantage to juicing is that it allows you to consume a wide profile of nutrients quickly. Would you rather drink the juice of three carrots, or eat them raw?

None of this is to knock the health benefits of juicing. Nor is it to say people are gullible for believing it will help. It will, as long as you pick the right recipes. Veggies for nutrients, fruits for flavor. Getting your recommended allowance of fruits and veggies has never been easier – but it’s not going to happen by itself.

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Take Charge of Your Health!

Changing your eating habits can be tough. But it doesn’t have to be if you take a little time to think it out and create a plan.

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Tags diets, juices, juicing

Healthy Living Taste Tests

Taste Test: Aloha Greens and Protein

Post author By Carma Spence
Post date December 27, 2016

Aloha offers a variety of plant-based proteins, greens and more.

I’ve always enjoyed having a healthy protein-based smoothie for breakfast. And since being hit by a car in February, my need for easy-to-eat foods that are healthy and nourishing has only increased. Along comes ALOHA, founded in January of 2014 by Constantin Bisanz. Along with his team, Bisanz creates real food products made from simple, pure, sustainably-sourced ingredients, offering accessible solutions for everyone to maintain a healthy lifestyle.

According to the information provided me, his inspiration for founding ALOHA came from studying Ayuryedic medicine in India — a holistic approach to health and wellness centered on the balance of mind, body and spirit — combined with his belief that nutrition is the foundation to overall wellness.

I’ve heard of ALOHA before, but have never tried their products. So, when I was offered a sampling of their products in exchange for an honest review, I jumped at the chance. I was supplied with four of their offerings: Protein powder in chocolate and vanilla, and Daily Greens in original and chocolate. Below I’ve provided my tasting notes and recommendations.

Taste Test Key:

Very Bad – 1 | Bad – 2 | Neutral – 3 | Good – 4 | Very Good – 5

Aloha Daily Greens, Original

I was given three packets of ALOHA Daily Good Greens Food Powder, Original Flavor, to try. I tried mixing it in just water, one of my Slimfast Advanced Strawberry shakes and mixed with ALOHA’s chocolate protein and unsweetened almond milk. In all three taste tests, the greens were not overpowering. They tasted like greens, but not in an unpleasant way.

Overall taste score: 3

Aloha Daily Greens, Chocolate

I was given two packets of ALOHA Daily Good Greens Whole Food Powder, Chocolate to try. As with the original flavor, I first tried it with water only. It tasted like chocolate-flavored water. No greens taste, per se. Then I tried it mixed with ALOHA’s chocolate protein and unsweetened almond milk. The two together gave it a deep chocolate flavor.

Overall taste score: 4

Aloha Plant-Based Protein – Vanilla

I was given two packets of Aloha Organic Plant Based Protein Vanilla to try. I tried the first with just water and the second with unsweetened almondmilk. Both had a light vanilla flavor, reminiscent of lecithin I had as a child. They both had a slightly grainy or powdery texture, as well.

Overall taste score: 4

Aloha Plant-Based Protein – Chocolate

I was given four packets of Aloha Organic Plant Based Protein Chocolate to try. I mixed the first with water only, the second with Slimfast Advanced Chocolate, the third with unsweetened almond mils and the chocolate daily greens, and the fourth with unsweetened almond milk and original daily greens.

When mixed with just water, it tasted like chocolate water and did not satisfy my huger for more than two hours. It pumped up the chocolate factor of the Slimfast shake. When mixed with the chocolate daily greens and almond milk, it made a great dark chocolate shake. And when mixed with original greens and almond milk, it was drinkable.

Each mixture rated anywhere from a 3 to a 5, with an overall score of 4.

Overall Comments on Aloha Products

When mixed with water, all the products were drinkable. None of them tasted bad. When mixed with a flavored shake, the proteins did not detract from the flavor. When mixed with one cup almond milk, the resulting shake was too thick, so you’ll need to mix it with at least 1.5 cups.

I really liked the proteins. They were versatile and highly usable. The greens were OK. I liked the chocolate more than the original, but I still like the greens I’ve been getting from another source better.

In my opinion, if you’re looking for a great-tasting, plant based protein, Aloha is the best I’ve tasted. They are just as tasty as the whey and soy-based proteins I’ve used before.

Who are Aloha products suitable for?

People looking for a tasty, plant-based protein to supplement their diet. If you are trying to avoid soy, Aloha is an excellent option for it is made from hemp seeds, pumpkin seeds and peas. They are non-DMO, vegan and free of soy, dairy and gluten. The products contain nothing artificial.

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Take Charge of Your Health!

Changing your eating habits can be tough. But it doesn’t have to be if you take a little time to think it out and create a plan.

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Tags Aloha, plant-based protein, powdered greens