• Advertise Locally with Borderstan in 2013!


Categorized | Food & Drink


  • One Photo A Day - Luis Gomez



Healthy Game Day Snacks From this Week’s Market

"snacks"

Healthy Snacks for the Game Day. (Luis Gomez Photos)

From Chelsea Rinnig. Email her at chelsea[AT]borderstan.com.

Just because it’s January doesn’t mean you can’t still eat seasonally! Celebrate the winter’s best by shopping at the farmers market. Many farms keep refrigerated rooms or grow in greenhouses so that they can sell fresh produce all winter long. Not only will you get fresh food this Sunday at the market, but you’ll also avoid long lines at Whole Foods, let alone the fact that I’m sure Safeway’s shelves will be entirely cleared by Friday.

Here are a few healthy recipes that feature winter’s best, plus a few other snacks that will tide you over through halftime and beyond. Have that extra beer and relax knowing that you can enjoy without overdoing it!

  • Roasted Sweet Potato Wedges are super easy and better than the frozen and fried kind you’ll find at the bar. Wash two or three large sweet potatoes and cut into 2 inch-long, half-inch thick wedges with the skins on. Toss in two tbsp. olive oil, one tsp. salt and a few grinds of fresh pepper and arrange on a baking sheet. If you like, also add two cloves chopped garlic (or one tsp. garlic powder) and/or fresh rosemary. Bake at 425 degrees for 25 minutes or until crispy.
  • While you’ve got the oven on, make some Spicy Kale Chips for 15 minutes at the same heat. It’s best if you have the patience to strip the kale leaves from the stems and massage them individually with olive oil. Arrange on a baking sheet, sprinkle with salt and chili powder on top and place on the top rack of the oven. No kale?  You can use broccoli instead and I am sure nobody will complain.
  • Chop up carrots for a Pumpkin Hummus Dip recipe that I love for parties. Roast a fresh sunshine or kabocha squash and a head of garlic in the over for an hour at 375. You want to make sure you can pierce the squash with a fork easily. Cool before scooping out two cups of the squash into a blender. Carefully peel four to five heads of garlic and add to the blender, as well as one can of rinsed chickpeas, ¼ cup of tahini or smooth peanut butter and a half cup of olive oil. I’ll add warm water as needed and blend on high until the mixture forms a smooth, orange puree. Blend in a dash of salt, a dash of pepper and a dash of cayenne pepper.

Lots of vendors at the market have already prepared other delicious game-day snacks too! Go for the fresh smoked fish dips at Chris’ Marketplace, the Chipotle Ketchup and Salsas at Toigo and Twin Springs Farms or splurge on low fat quark or pimento cheese if you MUST have nachos (no judgement).

Get an RSS Feed for all Borderstan stories or subscribe to Borderstan’s daily email newsletter.

This post was written by:

- who has written 45 posts on Borderstan.

Rinnig moved to Borderstan in Fall 2011 from Baltimore and hails originally from Los Angeles. Her dedication to the local food movement and commitment to eating simply and nutritiously have led her to both develop her culinary skills and write about her tasting new dishes both in her new city as well as her own kitchen. You can find Rinnig working downtown on weekdays, selling stone fruits and berries at the Dupont Farmers market on Sundays and splurging at fine restaurants here and there in-between. Email her at chelsea[AT]borderstan.com.

Contact the author

All posts written by this author are copyrighted. Please see our User & Privacy Policies page for more information.

  • Free Spirit Media - Innovative Design Ideas


Comments are closed.