Tuesday, October 23, 2012

Adding Vegetables to Tailgating

As the football season is in full force, I enjoy the fresh air and tailgating.  I will share some of my favorite tailing dishes to increase vegetable intake.

Quinoa Salad
  • 2 cups water + 1 cup quinoa.  Bring to a boil, then lower heat & simmer, covered for about 15 minutes until the water in absorbed 
  • Add grilled vegetables of your choice such as red peppers, yellow peppers, sweet onion, eggplant
  • Sprinkle with olive oil and garlic as desired
  • Prepped and refrigerated the day before and served cold at the tailgate.
Avocado Dip: a twist on guacamole
  • Combine 2 tablespoons of fresh dill with 2 tablespoons of olive oil in a medium bowl
  • Add 1 large avocado and mash until smooth
  • Mix with 1 large cucumber, peeled and finely diced
  • Top with sliced grape tomatoes
  • Delicious with tortilla chips and on top of the bean burgers!
Bean Burgers
  • Use a food processor to blend 1 can of black beans drained & rinsed
  • Mix with 1 can of whole black beans also drained & rinsed 
  • Combine with an egg
  • Toss in finely chopped onion and garlic
  • Use whole-wheat bread crumbs to avoid a soup-like consistency, but try not to add too much as the burgers will become dry
  • Add preferred seasonings, I used smoked paprika 
  • Bake at 325 for about a half hour the day before to hold together.  Warm on a grill at the tailgate.
I complimented the food with my favorite pumpkin beer!  My meat-lover friends enjoyed the taste of this fall tailgate.  It is possible to eat healthy and share your recipes with others while still having fun!

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