The Unthinkable – Delicious and Healthy Tailgater Food

Yes, that headline is correct.

If you’re like us, tailgating is a time where you prepare the best foods to celebrate with friend and family. Typical, the nutrition of the food served is forgotten, as traditions of bacon wrapped jalapeno poppers, bratwurst, and beer cheese soup is deliciously consumed – saving thoughts of a nutritious meal for the next day.

Thus, the Oregon State University’s Moore Family Center for Whole Grain Foods, Nutrition, and Preventive Health took on the challenge of providing recipes that were not only nutritious, but have the oomph to meet the high standards any tailgater.

To do this, the Moore Family Center offered the GridIron Chef Contest asking the OSU community to share their favorite healthy tailgate food. With a mass of recipes submitted, the Moore Family Center was able to select the top five recipes to highlight, as well as share at the upcoming OSU game. Though, wee would be remiss to not share these with you! So here they are, in their tailgate glory!

Benny’s Butternut Squash Bruschetta, by Allison Zumwalt of Portland. Butternut squash and goat cheese are the stars of this delicious recipe.

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Black Bean Sweet Potato Taquito, by Holly Robinson of Corvallis. This vegetarian version of taquitos keeps the crispy, crunchy tradition of the dish and the  to fill you up.Baked Black Bean & Sweet Potato Taquitos - Mobile

Lemony Beaver Boost Soup, by Claudia Recksiedler of Corvallis. Squash and lemon are a surprisingly fantastic pair in this recipe for a cold day soup.

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Mediterranean Cauliflower “Wings,” by Madeline McWhorter of Corvallis. A healthy version of buffalo wings, and a tzatziki sauce to add to the flavor party!

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Tzatziki Sauce - Mobile

Pesto Minestrone, by Carol Abrogoua of Tillamook. Pesto is added to this minestrone for a blast of flavor!

Pesto Minestrone - Mobile

 

 

 

September 11th National Day of Service and Remembrance

#911DayWe all remember September 11th in different ways.  What I remember most is how Americans came together to do whatever they could to help support one another.  First responders headed to Ground Zero, hotels offered shelter to those who couldn’t get back to their Manhattan homes, and complete strangers stood hand in hand comforting each other.  All of a sudden this great nation, that spans over 2,000 miles, felt more like Mayberry.

On the anniversary of the September 11th attacks, Americans from coast to coast can unite again for September 11th National Day of Service and Remembrance.  You can volunteer at your favorite charity, donate to a local foodbank, or simply open a door for strangers that have their arms full.  Click here to learn more about September 11th National Day of Service and Remembrance and how you can become involved.

To ensure we never forget what happened on that Tuesday in September is to do a good deed.  I know that I will be dropping off some food to my local foodbank and will be on the look out to find ways to brighten a stranger’s day.  What will you do?  If you want to share on social medial use #911Day

Make Spicy Food Healthier, by Replacing the Cheese

Chicken Verde - Mobile


When our nutritionist, Laura, reviewed the Chicken Verde with Black Beans recipe, she shared how to reduce the saturated fat in spicy food recipes.

Sometimes spicier foods needs some fat to make them tasty and reduce the heat. To achieve this, many spicy foods are covered in cheese. Our original recipe called for a full cup of pepper jack cheese, which holds 5.4g of saturated fat per serving.

Laura adjusted the recipe, explaining how we can reduce the saturated fat and swap in a healthy fat – which is important for cholesterol levels.

How? With avocado! By replacing some or all of the cheese with avocado or guacamole, one can eat a much healthier meal, while still enjoying spicy food.

In the Chicken Verde recipe, this substitution reduced the saturated fat while adding another layer of flavor!

PS: By replacing cheese with avocado, we also reduced the sodium in the recipe!