Super Bowl weekend is here! Game day can be so much fun, but not so much when you’re watching your waistline. There can be a lot of temptation during sports gatherings, from fried apps and alcohol to chips, dips and wings. That’s why we have some diet hacks disguised as Game Day treats that will blow your mind. You’ll have at least one healthy dish to choose from so you can stay on track with your goals.
We chose to focus on sweet potatoes because they’re nutritional powerhouses—filling, antioxidant-rich and packed with essential nutrients. They’re an excellent source of beta-carotene, which boosts our immune system, promotes healthy eyesight and helps protect our skin against sun damage. Sweet potatoes are also rich in dietary fiber, an essential component of most diet hacks since it fills us up and aids digestion. In addition, they contain good levels of iron, magnesium, vitamin C, copper, potassium, niacin and several important B vitamins.
Try one of the sweet potato recipes below for your Super Bowl fete this weekend. They’re both so delicious, no one will ever know they’re diet hacks!
Baked Sweet Potato Chips
2 sweet potatoes, peeled 2 tbsp extra virgin olive oil Paprika Cumin Aged Balsamic vinegar
Kosher salt or Himalayan Sea Salt
Pre-heat the oven to 400 degrees and place the rack in the center and lower parts of the oven. Slice the sweet potatoes thinly and toss with extra virgin olive oil. Season to taste with the cumin, paprika and salt of your choice. Arrange in single layers on two baking sheets. Bake for 12 minutes. Remove the baking sheets and flip each chip over. Put back in the oven and bake for another 10 to 12 minutes, until crispy and golden.
Drizzle with aged balsamic vinegar and serve.
Makes about 4 servings
Loaded Sweet Potato Skins
8 small sweet potatoes 1 cup black beans 1 cup tomatoes, diced 1 ½ cups shredded cheese, reduced fat 2 scallions, sliced 4 strips lean turkey bacon, crumbled 1 tbsp chopped cilantro 1 tbsp extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
Pre-heat the oven to 400 degrees and place the racks in the center and lower positions. Cover a baking sheet with aluminum foil and place the sweet potatoes on it. Poke each with a fork several times. Bake for approximately 45 minutes—the sweet potatoes should be fork tender. Remove from the oven and allow to cool.
While the sweet potatoes cool, mix together the black beans and tomatoes. While they are still on the baking sheet, scoop out about one third of each sweet potato’s filling and add the black beans and tomatoes in the space. Drizzle with extra virgin olive oil and season with Kosher salt and freshly ground black pepper to taste.
Put the potatoes back in the oven for about five minutes. Remove from the oven and add a spoonful of cheese to each. Put back in the oven for three more minutes and remove.
Top each sweet potato with crumbled bacon, scallions and cilantro. Serve with salsa or low-fat sour cream on the side.
Makes about 6 to 8 servings
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