Healthy eating tips for tailgating season – Greeley Tribune

Few things bring together friends and family like good food and football — but after a season of sharing chili, cheese dip and burgers — you might realize you’ve packed on some pounds.

Lauren Larson, a registered dietitian at Banner Health, said it’s common for people to gain a little weight over the chilly months of football season, and tailgating contributes to that.

“(When tailgating), people typically eat fast food and grilled food like hot dogs and hamburgers,” Larson said.

That’s why Larson is offering a couple alternatives with some healthy recipes for football season. You can still have the burgers, but these will give you a couple more options on the side.

A hamburger won’t kill you, but neither will a vegetable.

“The veggies provide nutrients and dietary fiber,” Larson said. “They’re good for a varied diet.”

Most Valuable recipes

Nottingham Field of Greens salad in a mason jar

Ingredients: Salad dressing, variety of veggies, protein, lettuce

“Put a good oil based dressing on bottom, layer with veggies and protein,” Larson said. “At the very top, put the lettuce.”

You can prep the salad ahead of time and transport anywhere.

Earnest Collins Walking Tacos

Ingredients: Whole grain chips, ground turkey, shredded lettuce, cheese

Put ingredients in a small bag; eat with a fork for a portable, single-serving taco.

Kebabs

Use toothpicks to create fruit kebabs, turkey meatballs or Caprese salad.

This helps to reduce double dipping and could help cut down on the spread of germs.

Show team spirit

Maybe your team colors are the blue and orange of the Bronocs, blue and yellow for the UNC Bears or green and yellow for Colorado State.

“Use veggies that are the color of the team you’re rooting for,” Larson said.

Suggestions for fans of the Denver Broncos, University of Northern Colorado bears and Colorado State University Rams

Orange

Acorn squash

Butternut squash

Carrots

Pumpkin

Sweet potatoes

Apricots

Mangoes

Peaches

Cantaloupe

Orange peppers

Tangerines

Blue (or as close as you can get)

Blueberries

Plums

Eggplant

Black currants

Blackberries

Elderberries

White

Cauliflower

Mushrooms

Potatoes

Bananas (peeled)

Onions

Garlic

Yellow

Yellow apples

Apricots

Pineapple

Sweet corn

Lemons

Yellow peppers

Bananas (unpeeled)

Green

Broccoli

Kale

Spinach

Arugula

Green beans

Cucumbers

Green onions

Green apples

Asparagus

Brussels Sprouts

No penalties

To avoid food poisoning

» Keep perishable foods in a cooler with ice

» Keep raw meat separate from other foods

» Wash your hands and use hand sanitizer

» Try to eat food within two hours of setting it out

from myhealtyze http://www.myhealtyze.tk/healthy-eating-tips-for-tailgating-season-greeley-tribune/