The Eagles are back on the field and you’re back on the couch. With snacks. And hot wings, and hoagies, and whatever other grease-filled foods are synonymous with game time. “One afternoon of football can easily add up to almost 3,000 calories,” says Emily Rubin, a registered dietician at Jefferson University Hospital Division of Gastroenterology and Hepatology, who says it’s easy to pack on pounds when four measly little chicken wings rings in at 400 calories, hoagie dip on a 4 inch roll hits almost 600, and three regular beers tacks on another 500.
Shave off some calories by whipping up one of the healthier recipes for game-time grub below, and remember to watch your portions. “If you portion control the foods, the calories won’t add up to astronomical numbers,” says Rubin. “The only high number you want to see is the Eagles score.”
From Katie Cavuto, Healthy Bites
1-1.5 pounds ground buffalo meat (depends how big of a burger you want)
1 tbsp. Dijon mustard
1 tbsp. low-sodium soy sauce
Fresh ground pepper, to taste
2 tbsp. crumbled blue cheese, optional
1. Mix all ingredients in a bowl.
2. Separate mixture into 4 equal amounts and form into burgers.
3. Cook to desired doneness.
From Chef Kim Osinski, Sweet Pea Nourishment
1 sm. Zucchini, thinly sliced
1 sm. Eggplant, thinly sliced
1 Red Pepper, thinly sliced
½ cup Red Onion, thinly sliced
1 cup Shredded Fresh Spinach
½ cup Crumbled Feta Cheese
¼ cup Chopped Kalamata Olives
2 Tsp. Extra Virgin Olive Oil
¼ cup Basil Vinaigrette (recipe below)
Whole Wheat Baguette
¼ cup Red Wine Vinegar
¾ cup Olive Oil
¼ cup Grated Parmesan Cheese
2 cups Basil Leaves, washed and dried
½ tsp. Salt
¼ tsp. Fresh Ground Pepper
1. Place all ingredients in blender and puree until smooth.
2. Adjust seasoning if needed
1. Place zucchini, eggplant, pepper, and onion on a baking sheet.
2. Lightly coat with olive oil and season with salt, pepper, and oregano.
3. Roast in a 425-degree oven for 15 minutes. Let cool slightly.
4. Slice baguette lengthwise and spoon basil vinaigrette onto both sides.
5. Layer vegetables on bread
6. Top with feta, olives, and shredded spinach. Drizzle with olive oil and serve.