So, what are your plans for the Superbowl?
This is a necessary question if you're a weight loss counselor. Are you going to a party? Hosting your own party? How do you want to handle the food? Give yourself a pass for Sunday and eat what you want? Bring your own veggie platter and fruit bowl to share? Make a small plate of food and then stay away from the food table the rest of the night?
Personally, I don't have to worry about any fattening foods at the Superbowl. I doubt I could gain weight on this elimination diet if I tried to. Well, not to mention that I couldn't eat anything at a party anyway. I'll actually be having a few friends over this Sunday, but I'm not going to make anyone else be on the elimination diet with me. My boyfriend will be buying beer and Mexican food for a more traditional Superbowl spread. But what am I going to eat while everyone else is having nachos?
It might sound strange, but I'm planning on making my latest favorite snack: roasted acorn squash and brussel sprouts. I love these hot out of the oven or cold the next day. The brussel sprouts are especially good cold. Now, it's come to my attention that my taste buds may not be exactly the same as the average American's. Last night, I offered a bite of my collard wraps to a couple of friends. I loved them! They wanted water to wash down the taste. So I know not everyone out there will be as happy with snacking on brussel sprouts as I am. But I imagine if you're reading this blog, you probably have a taste for food that's a little bit different...
So, here's how I make roasted brussel sprouts and acorn squash. If you haven't made this before, definitely give it a try.
Roasted Acorn Squash and Brussel Sprouts
1 acorn squash
approx. 20 brussel sprouts
2 Tbsp. olive oil
- Cut the squash in half and scoop out the seeds. Then, using a peeler, peel the skin off, cutting it into chunks as you go along. Rinse off the brussel sprouts.
- Place squash and sprouts on a baking pan, and drizzle olive oil and salt over them. Toss to coat evenly.
- Roast in the top rack of the oven at 400 degrees for approximately 60 minutes. Occasionally turn the veggies with a spatula so they roast evenly. The time could be shorter or longer depending on how hot your oven gets. The brussel sprouts will begin to turn black and the squash will start to crisp a nice dark color.
Do you have any special dietary needs that keep you from enjoying the same dishes as everyone else at parties? What do you like to bring if you know you'll be going to a party where you can't eat much?
This post is linked to Seasonal Sundays at Real Sustenance, Ultimate Recipe Swap at Life As Mom and Friday Foodie Fix at The W.H.O.L.E. Gang. Not surprisingly, the theme this week is Superbowl food! I'm also linking to Simply Recipes at The Crazy Kitchen. Chelsey has some deliciously healthy recipes to share there.