TOUCHDOWN!

FEED YOUR TEAM HEALTHY SNACKS DURING THE SUPER BOWL

DOVER (January 27, 2014) - Whether you are a Bronco or a Seahawk or just like to watch the game, the Delaware Division of Public Health (DPH) reminds Delawareans to add healthy recipes to their snack line-ups to score touchdowns against obesity, diabetes and heart disease.

"Super Bowl parties can still be fun and delicious without food that is high in calories, fat, and sugar," said DPH Director Dr. Karyl Rattay. "By re-thinking their recipes, Delawareans can stay on track with their New Year's dietary resolutions and introduce healthier options for guests to try."

The 5-2-1-Almost None effort to prevent obesity calls for eating at least five servings of fruits and vegetables a day; spending no more than two hours a day in front of a screen; getting one or more hours of physical activity daily; and drinking almost no sugary beverages.

Daily calories should be high in fiber, low in sugar and sodium, and contain essential vitamins and minerals. Most fruits and vegetables are naturally low in fat and calories and are filling because they are high in fiber. Try the attached healthy recipes, remembering to make wise recipe substitutions:

• For dips, use Greek yogurt or non-fat sour cream instead of regular or offer salsa.
• Serve baked chips instead of fried chips.
• Offer leaner grilled or roasted meats and poultry instead of hamburgers and hotdogs.
• Display a colorful rainbow of raw vegetables and fruit.
• Rather than calorie-laden cheesy bread, toast whole wheat pita chips with butter spray and Parmesan cheese.
• Re-think your drink. Substitute sodas with water infused with fresh fruit, cucumber or mint. Serve other non-sugary beverages such as unsweetened teas.

Shift the focus away from food by incorporating other activities. Before the pre-game show, play a pick-up game of tag football. During half-time, record the famous commercials and walk around the block. Let guests paint their faces in team colors or help you prepare food to keep everyone busy. And, enjoy these healthy recipes:

Fajita-Spiced Roasted Chickpeas (from www.herbielikesspaghetti.com)

• Two cans of chickpeas, rinsed, with excess skins peeled off (If using dry chickpeas, soak them first.)
• 1 Tbsp. olive oil
• Spice blend:
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. paprika
  • 1 tsp. coriander
  • 1/2 tsp. cumin
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. chili powder
  • 1/2 tsp. garlic powder

Preheat oven to 450° F. Rest rinsed chickpeas on paper towel, dabbing off excess water. Let air dry for about 15 minutes.

Mix the spices together in a small bowl. Then, place the chickpeas in a mixing bowl, drizzle on the olive oil, and throw in the spices. Mix together until the spices are evenly distributed. Put the chickpeas in a baking dish in one layer. Place the baking dish in the oven. Roast the chickpeas for 20 minutes. Then, using a spoon, turn the chickpeas over. Cook for another 20 or so minutes, until the chickpeas are very dry and crispy but not burnt. Watch them carefully!

Remove the chickpeas from the baking dish after cooking, and serve!

* * *

Low Fat, No Mayo, Spinach and Artichoke Dip (from www.herbielikesspaghetti.com)

• 1 clamshell container of fresh baby spinach
• 2 (15 oz.) cans artichoke hearts, drained and chopped
• 1/2 block Colby jack cheese
• 4 oz. cream cheese (we used the low fat kind, with no regrets)
• 7 oz. sour cream (we used the low fat kind, with no regrets)
• 2 cloves garlic
• 1 tsp. paprika
• 1/2 tsp. cayenne pepper
• 1/2 tsp. coriander
• salt and pepper to taste
• 1 Tbsp. olive oil

Preheat oven to 375° F. Chop up the spinach into small pieces, and mince up the garlic. In a non-stick pan over medium heat, heat the olive oil, and sauté the spinach and garlic until the spinach wilts (just a few minutes).

Combine the sour cream, cream cheese, and Monterey jack cheese in a mixing bowl. Add the spinach and garlic.

Chop the artichoke hearts into small bite-sized pieces and add to the mixing bowl with the spinach and cheeses.

Add the paprika, cayenne, coriander, salt, and pepper. Stir until everything is combined.

Place the mixture in a baking dish and top with extra Colby jack cheese if desired. Place the baking dish in the oven and bake for 20-30 minutes, until the cheese is browned on the top

Fruit Infused Water (from http://tonedandfit.net/2013/03/14/make-your-own-fruit-infused-water/)

• Water
• Glass or clear reusable water bottle or dispenser (Clear is best for displaying your creation.)
• Ice
• Fresh fruit, fresh cucumber and/or fresh mint and sage

Mix water, ice and any combination mentioned below (or create your own.) Pour into water bottle or dispenser. Leave the fruit, veggies, and/or herbs in the container all day, refilling with water and ice as needed.

For a large batch of infused water, fill a pitcher with water, mix in some chopped up fruits, veggies, and/or herbs and let it sit in the fridge for 2 - 8 hours (depending on how strong you want the flavor to be.)

Another method is to take your ingredients (fruit, veggies, herbs) and puree them. Use a sieve to strain the pulp, dilute with water, and sip with a straw.

Infused Water Combinations:

• Cucumber & Fresh Mint
• Apple & Cinnamon Sticks
• Blueberry & Strawberry
• Orange, Cucumber, Lime, & Lemon
• Lemon, Cucumber, Fresh Mint, & Fresh Rosemary
• Frozen Grapes, Frozen Strawberries, & Fresh Mint
• Watermelon, Pineapple, & Apple
• Honey Dew, Cantaloupe, & Watermelon
• Peach, Honey Dew, & Cantaloupe
• Watermelon & Peach
• Strawberry & Fresh Mint
• Fresh Mint, Fresh Lavender, & Lemon
• Peach, Strawberry, & Raspberry/Blackberry
• Kiwi, Raspberry, & Peach
• Blackberry & Fresh Sage
• Strawberry & Orange

Delaware Health and Social Services is committed to improving the quality of the lives of Delaware's citizens by promoting health and well-being, fostering self-sufficiency, and protecting vulnerable populations.