DELICIOUS RECIPES FOR A HEALTHIER GAME DAY

DELICIOUS RECIPES FOR A HEALTHIER GAME DAY

8 DELICIOUS RECIPES FOR A HEALTHIER GAME DAY Friends, cold beer, delicious snacks, the big game, and sitting on the couch all day. If this sounds like a recipe for a great day to you, you re in luck. This handy booklet will show you how to make a full spread of crowd-pleasing game day food. And since you re handling the grub, your pals can bring the beer, right? Even better, these recipes are all healthy and nutritionpacked and yeah, they taste way better than the oily, greasy, gut-gurgling alternatives. The ingredients are easy to find. The steps are simple. And the result is all-day-long deliciousness, without any need to call the pizza delivery guy at half time. (He s always late anyway.) So switch on the big game, switch up your snacks, and sit back and relax for a well-deserved good time that s just a little healthier, too.

CONTENTS FOR DIPPING FOR SNACKING 01 LINEBACKER S LAYERED DIP 04 SWEET & SAVORY STACKERS 05 CHEDDAR CRUNCH STICKS 06 CHORIZO BAGUETTE BITES 02 AWESOME AVOCADO HUMMUS FOR THE MEAL FOR DESSERT 03 GAME DAY GUACAMOLE 07 CANADIAN CHEDDAR CHILI 08 CHAMPIONSHIP CHOCOLATE FUDGE

FOR DIPPING LINEBACKER S LAYERED DIP Serves 6-8 1 cup plain 0% M.F. Greek yogurt 1 tbsp reduced sodium taco seasoning mix 3/4 cup salsa from a jar 2 ripe avocados, halved, pitted & peeled 1 1/2 cups shredded reduced-fat cheddar cheese In a medium bowl, combine yogurt and taco seasoning mix. Spread evenly over bottom of a 9-inch/23-cm glass pie dish. In a small bowl, mash avocados, then evenly spread over yogurt. Evenly top with salsa, then with cheese. Serve dip with baked tortilla chips or whole grain crackers. This recipe was provided by Danone. This recipe and more can be found on Cookspiration.com, a free app from Dietitians of Canada.

FOR DIPPING AWESOME AVOCADO HUMMUS Serves 8 2 ripe avocados, peeled and seeded 1 medium can chickpeas, rinsed and drained 1 large clove of garlic, minced (chopped finely) 1 tbsp fresh lemon juice (approx. juice of 1/2 lemon) 2 tbsp of extra virgin olive oil 1 tsp of cumin 1/2 cup sun dried tomatoes, chopped finely (optional) 2 tbsp of tahini (optional) Step 3 Step 4 Step 5 Dice half the avocado and set aside. Mash remaining avocado, chickpeas, garlic, lemon juice, olive oil, cumin and tahini (optional) together until smooth. (May also puree in blender or food processor.) Gently stir diced avocado into hummus mixture. Sprinkle sun dried tomatoes on top of dip as a garnish. Drizzle olive oil if desired; serve.

FOR DIPPING GAME DAY GUACAMOLE Serves 8 4 ripe avocados, seeded and peeled 1 lime, juiced 4 tbsp red onion, finely minced (chopped) 1 serrano chilli, thinly sliced (for less heat remove the seeds and chop finely) 1 clove garlic, finely minced 4 tbsp cilantro, finely chopped (optional) 1/8 tsp salt 1/4 tsp pepper 1 medium tomato, seeded and cut into small pieces In a medium bowl, mash avocado with lime, onion, chilli, garlic, and cilantro (if using) until the guacamole is mostly smooth and only small chunks of avocado remain. Season with salt and pepper to taste. Stir in tomatoes, gently, so as not to mash them and serve immediately. Step 3 Serve with tortilla chips, vegetables or dipper of choice.

Beer, water, beer, beer, water, water, game day is all about balance right? Step up your game by only having a few, and not a few too many. Be a pro and keep at least 2 days a week alcohol free. SHEA EMRY 2-TIME GREY CUP CHAMPION, FOUNDER AXEWOOD CREW & WELLMEN ADVENTURES

FOR SNACKING SWEET & SAVORY STACKERS Makes 12 Stackers 1/2 cup white wine vinegar or white balsamic vinegar 2 tbsp chopped fresh basil 1/4 tsp salt 1/4 tsp pepper 6 triangle slices watermelon, each 3 inches (7.5 cm) wide by ½ inch (1 cm) thick 4 balls (each 1-1/2 inches/3.5 cm) Bocconcini cheese (about 3-1/2 oz/100 g) 2 plum tomatoes 12 very small fresh basil leaves 12 toothpicks Freshly cracked black pepper In a large shallow dish or container, combine vinegar, chopped basil, salt and pepper. Cut rind from each watermelon slice straight across to form a triangle; cut each slice in half on a diagonal to make 2 triangles. Cut each Bocconcini cheese ball into 6 slices, for 24 slices total. Step 3 Add watermelon and Bocconcini slices to vinegar mixture, tilting dish to coat. Cover and let marinate in the refrigerator for at least 30 minutes or up to 8 hours. Step 4 Cut tomatoes crosswise into twelve slices, each about 1/4 inch (0.5 cm) thick. Dip into marinade to coat both sides. Step 5 For each stack, layer a slice of melon, a slice of Bocconcini, a slice of plum tomato, then another slice of Bocconcini. Top with a basil leaf and stick a toothpick vertically in the centre to secure stacks. Discard excess marinade. Step 6 Arrange stacks on a platter or individual serving plates and sprinkle with fresh cracked pepper. This recipe was provided by Dairy Farmers of Canada. This recipe and more can be found Cookspiration.com, a free app from Dietitians of Canada.

FOR SNACKING CHEDDAR CRUNCH STICKS Makes 16 Sticks 1/2 cup butter 1 cup all-purpose flour 1 cup rice crisp cereal 3/4 cup cheddar cheese, grated 3/4 cup split red lentils, pureed* 1 egg, beaten Step 3 Step 4 Step 5 Step 6 Preheat oven to 375 F (190 C). In a bowl, cut butter into flour until mixture resembles coarse oatmeal. Stir in cereal, cheese and lentil puree*. Add egg, mix well. Mold spoonful amounts into finger shapes. Place on an ungreased baking sheet 2 inches (5 cm) apart. Bake for 15 minutes or until golden. Remove from oven and serve. *Lentil Puree: In a food processor, place cooked lentils (or rinsed and drained canned). For every cup of cooked lentils, add 1/4 cup water. Blend until smooth. Lentil puree has a similar consistency to canned pumpkin. Add additional water 1 tbsp at a time if more moisture is needed. Store in the refrigerator for up to 3 to 4 days, or freeze for up to 3 months. This recipe was provided by Lentils.org. This recipe and more can be found on Cookspiration.com, a free app from Dietitians of Canada.

Getting your head space reno d is as simple as saying no to negativity. The moment you realize negativity is winning, stop, take a breath and change your perspective. Up your game by talking things out and looking within. Be a pro by passing it on gain wisdom and pass it on. TROY WESTWOOD CFL RECORD HOLDER AND HOST OF TSN S THE BIG SHOW

FOR SNACKING CHORIZO BAGUETTE BITES Makes 15 Bites 2 fresh chorizo sausages 1/2 cup plain 0% M.F. Greek yogurt 1 cup roasted red peppers from a jar, drained 1/4 cup almonds 1 baguette, diagonally cut into 15 slices Diagonally cut chorizo into slices. Cook in a large non-stick frying pan, over medium heat, 2 minutes on each side until golden (or barbecue whole sausages, then cut into slices). Meanwhile, combine yogurt, peppers and almonds in a food processor, and pulse until creamy, but still a little chunky. Add salt and pepper. Step 3 Toast baguette slices, if desired. Spread each with a generous spoonful of sauce, then top with one or two slices of chorizo. Transfer to a platter and serve as an appetizer. This recipe was provided by Danone. This recipe and more can be found on Cookspiration.com, a free app from Dietitians of Canada.

FOR THE MEAL CANADIAN CHEDDAR CHILI Serves 6 1 lb extra-lean ground turkey or chicken 3 cloves garlic, minced 1 onion, chopped 2 medium cans mixed beans, drained & rinsed 1 large can diced tomatoes 1 small can no-salt added tomato paste 2 cups frozen corn kernels 1 1/2 cups pre-shredded carrots 2-3 tbsp chilli powder 1 tsp ground cumin 1 tsp hot pepper sauce 1/2 tsp pepper 3/4 cup small cubes Canadian Cheddar cheese 5 to 6 1/2 quart slow cooker Heat a large nonstick skillet over medium-high heat. Add ground turkey, garlic and onion, cook breaking up turkey with a spoon, for about 8 minutes or until no longer pink. Meanwhile, in a 5 to 6 1/2 quart slow cooker, combine beans, tomatoes, tomato paste, corn, carrots, chilli powder to taste, cumin, hot pepper sauce and pepper. With a slotted spoon transfer turkey mixture to slow cooker and stir; discarding any fat left in the pan. Cover with lid and cook on Low for 6 to 8 hours or on High for 3 to 4 hours or until chili is hot and bubbling. Step 3 Stir in Canadian Cheddar cheese. This recipe was provided by Dairy Farmers of Canada. This recipe and more can be found Cookspiration.com, a free app from Dietitians of Canada.

FOR DESSERT CHAMPIONSHIP CHOCOLATE FUDGE Makes 12 Bars 1/3 cup toasted sunflower seeds 1/2 cup toasted coconut flakes 1 cup cooked or canned green lentils, drained & rinsed 3 tbsp cocoa powder 1/4 cup honey 3 tbsp coconut oil Place sunflower seeds, coconut, lentils, cocoa powder, and honey into the bowl of a food processor and pulse until smooth. You may need to scrape down the sides a few times. Scoop out into a bowl. Melt the coconut oil on low heat on the stove and stir into the lentil mixture. Transfer the mixture into a small parchment lined pan and chill for 3 hours. Step 3 Once chilled, cut into 12 pieces. This recipe was provided by Lentils.org. This recipe and more can be found on Cookspiration.com, a free app from Dietitians of Canada.

Mixed drinks and high balls are often packed full of sugar. So if you are going to drink them anyway, replace pop with club soda, or go for a light beer instead. Then with every drink that you consume, make sure that you follow it up with 1 FULL glass of water. TOMMY EUROPE GREY CUP CHAMPION TURNED FITNESS COACH

ABOUT WHERE GUYS GO TO GET HEALTHY The Canadian Men s Health Foundation, a national non-profit organization, created Don t Change Much as a campaign to inspire men and their families to lead healthier lives. With reliable information and easy tips, we know every family can make small changes that will have a big impact on their health. DontChangeMuch 2018 Canadian Men s Health Foundation