Game Day Eats from Chef Anthony Stewart

With the Super Bowl right around the corner, football and game day eats are on everyone’s minds. For a healthier alternative to high calorie snacks for game day, try a Tropical Salsa and/or Edamame and Broccoli Dip made by Chef Anthony Stewart from Pritikin Longevity Center + Spa below:

 

Tropical Salsa

Servings Prep Time Cook Time
12(about 1/4 cup per serving) 35minutes 5minutes
Ingredients

Instructions

  1. In a small nonstick skillet over low heat, saute red onion, garlic, tomato sauce, and Tabasco until well combined, about 5 minutes. Stir regularly.
  2. In a large mixing bowl, gently combine remaining ingredients (except garnishes).
  3. Spoon red onion mixture into bowl, and gently toss all ingredients until combined.
  4. If desired, garnish with a sprinkling of green onions and/or chives.

Recipe Notes

The chefs at Pritikin have created the best ever mango recipes because all their recipes deliver everything that’s great for us, like great flavor and great nutrition, and virtually nothing that’s harmful, like saturated fat, sugar, and salt.

This Tropical Salsa recipe has just about everything that’s deliciously divine, from mangoes to pineapple, but absolutely nothing that’s bad for you. No salt, no added sugar, no waist-expanding oil or other fat. Wow!

 

 

 

Edamame & Broccoli Dip

Servings Prep Time Cook Time
8half cup servings 20minutes 5minutes
Ingredients

This dip is excellent with vegetable sticks, such as carrots, celery, and jicama, or with low-sodium, baked chips. And it’s much kinder to your waistline than many store-bought creamy dips, which tally up a belt-busting 300-plus calories for a half-cup serving. Our dip is just 45 calories.

Instructions

  1. In a food processor puree beans, broccoli, onion and garlic, puree for 2 minutes.
  2. Add sour cream, yogurt, basil, black pepper and blend until smooth and creamy.
  3. Adjust taste with lemon juice.

Recipe Notes

You can purchase Pritikin All-Purpose Seasoning online at the Pritikin Store.

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