Fat Dad Skinny Dad: Super Bowl Weight Control Tips, Fantastic Recipes
Fat Dad Skinny Dad: Super Bowl weight management tips, fantastic easy recipes
NFL Super Bowl XLVIII
Sunday, February 2, 3:30 PM on FOX
MetLife Stadium, East Rutherford, New Jersey
Adam Silberstein, Psy. D. of The Source Health and Wellness Treatment Center, which specializes in helping people who have an unhealthy relationship with smoking or food issues, walks the talk about weight management, and was once over 300 pounds himself.
He is now a normal weight for his frame and he did it without surgery or dietary aids. He gets it, and is also a dad and understands the urge to eat the wrong things while entranced by a supercharged game on TV. It’s very easy to throw down thousands of useless calories and wind up feeling hungry still, because all you ate for hours was carbohydrate and fat laden-junk.
We all do it from time to time. No one ever feels great about it.
Adam, who has successfully kept his weight off and counsels people daily on how to keep trim and healthy, tells Monsters and Critics, “It’s time to stop the madness.”
Both Adam and his peer David A. Wiss, MS, RDN, CPT, the Registered Dietitian Nutritionist at The Source, have come up with a game-plan and some amazing low calorie nutritious and satisfying game day dips, recipes are below.
First, Adam offers a great perspective on planning for the day:
- Think of all the training and fitness required to actually play in the Super Bowl. To gear up for this game the players have been training rigorously on all fronts to stay healthy and on their “A” games. Rather then celebrating your teams success with excess pizza consider honoring their hard work and effort by making a commitment of your own to making healthier choices. Who knows, maybe the solidarity can even lend to good luck on game day.
- There is plenty to enjoy on Super Bowl Sunday that doesn’t include food. The commercials, the half time show, and of course the game itself.
- Don’t forget last years food hangover when you overdid it on Super Bowl Sunday. You don’t want to spend the after party shopping for Tums.
- If you are reading this you are most likely getting a little older. The days of drinking and eating whatever you want whenever you want are probably long gone. These days what you eat at the game shows up on your frame.
- The Super Bowl is a game that does not last the whole day. To escape the battle of the tempting but unhealthy food you can always eat at home before the game or bring your own healthy food. Last I checked it is not a crime to refrain from the Super Bowl menu.
David shared his “go-to” game day favorites and says:
For this Superbowl Sunday, make it a no-chip zone! Buy fresh vegetables such as carrots, bell peppers, cherry tomatoes, celery, jicama, broccoli, and cucumbers. Skip the pre-made veggie platters and cut up vegetables on your own. Create the following two dips and set up the displays to be colorful and inviting. The following recipes for dips contain protein which will keep you satisfied and prevent overeating:
The Source’s Greek Yogurt Ranch Dip:
INGREDIENTS
- 1 and 1/2 cups plain Greek yogurt
- 1/2 teaspoon dried chives
- 3/4 teaspoon dried parsley
- 1/4 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
DIRECTIONS
In a large bowl combine all of the ingredients together and mix well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours but preferable overnight for the best results. Serve with fresh veggies or any other dippers that you’d like.
The Source’s Guaca-Hummus:
INGREDIENTS
- 1 can chickpeas
- 1 ripe avocado
- 1 fresh jalapeno
- 2 big cloves garlic
- 1/4 cup cilantro leaves
- 3 tablespoons lime juice
DIRECTIONS
Rinse and drain any canned beans, then combine everything in a food processor and blitz until smooth. For thinner consistency, add 1 tbsp of water at a time.
The Source Health and Wellness Treatment Center
Joining Adam and David in the fight to eat better, smarter and leaner is Chef Alejandra Schrader who was born in Chicago, IL and raised in Caracas, Venezuela.
She says,
I grew up in a traditional, middle-class Venezuelan home with my parents, two sisters, and a large extended family. Some of my earliest memories revolve around cooking with my mother and preparing meals that brought everyone together. Even as a child, I loved to be given duties in the kitchen and learned family recipes from both my mother and Mamaita (my grandmother).
My background in land development and focus on sustainability continues to impact my views on environmental-friendly farming practices and my desire to use wholesome, organic products. My own struggles with weight problems and family health history motivate me to cook figure-friendly, health-conscious meals that are packed with flavor and nutritional value. I enjoy making unique dishes from all over the world that are delicious, nourishing, and beautiful!
Chef Alejandra added,
Did you know purple cabbage packs twice the amount of vitamin C compared to green cabbage? It adds a great color and texture to the sliders but also nutrition!”
Rehab your game day favorites with small changes: use whole wheat buns, skip the processed cheeses and fatty condiments like Mayo, and serve with greens or sliced vegetables.
Yield: 12 sliders/6 servings
Ingredients
Sliders
- 2 lbs chicken thighs, boneless and skinless
- 3 tbsp grape seed oil, divided
- 1 large onion, sliced thinly
- 4 cloves garlic, chopped
- 1 red bell pepper, sliced thinly
- 1 1/2 cups low-sodium chicken broth
- 1 cup BBQ sauce
Purple slaw
- 2 tbsp freshly squeezed lemon juice
- ¼ cup extra virgin olive oil
- Coarse sea salt
- Freshly ground pepper
- 2 cup purple cabbage, finely shredded
- ½ cup pineapple, diced
- ¼ cup scallion greens, finely chopped
To serve:
- 1 cup cucumber, sliced thinly
- 12 mini whole-wheat slider rolls
Preparation
Sliders
Season the chicken with salt and pepper. Heat 2 tbsp grape seed oil in a Dutch oven over medium-high heat. Brown the chicken on both sides, approximately 3-4 minutes per side. Work in batches, if necessary; transfer to a platter.
Add 1 tbsp of grape seed oil to the hot pot and sauté onions for a couple of minutes. Add garlic and bell pepper; continue to sauté for additional 3-4 minutes. Stir in broth and BBQ sauce and bring to a boil. Reduce heat to medium-low and transfer chicken and drippings back to the pot. Cover and cook until chicken is very tender, approximately 1 hour, stirring frequently.
Using thongs, transfer chicken thighs to a clean baking tray and allow cooling slightly. If necessary, return pot to a medium heat for a few minutes until the sauce has thickened. Using two forks, shred chicken finely; return to pot and mix with sauce thoroughly.
At this point, additional BBQ sauce may be added to chicken to reach desired consistency or flavor
Purple slaw
In a medium bowl, combine lemon juice, olive oil, sea salt, and pepper; whisk to emulsify. Add cabbage, pineapple, and scallions; toss to coat.
Plating
Assemble each slider with shredded chicken, purple slaw, and top with a cucumber slice! Use a bamboo skewer to secure it all in place.
