Big Game Snacking: A Healthier Game Plan

Medically reviewed by Aaron Dietrich, DO

This week’s big game is much more than a sporting event — it's a cultural phenomenon that brings friends and family together for a day of entertainment and, of course, delicious snacks. As you gear up for the big game, it's wise to strike a balance between indulging in tasty treats and maintaining a commitment to your health.

Here are some tips to ensure your snacking is healthy, allowing you to savor the game-day experience without compromising your well-being.

Plan Ahead for Nutritious Options

While the temptation to load up on traditional game day snacks is strong, taking a moment to plan ahead can make a significant difference.

Consider incorporating a variety of colorful fruits and vegetables, lean proteins and whole grains into your snack spread. Fresh fruit platters, vegetable trays with hummus and whole-grain pita chips can be both satisfying and nutritious options that cater to a wide range of tastes.

Tired of the same old buffalo cauliflower dip? We’ve got you covered. Keep reading for fresh recipes that put a spin on classic game day staples, including grilled chicken skewers, stuffed mushrooms and tomato-feta dip.

Be Mindful About Portion Control

Practice mindful portion control by using smaller plates and bowls. This not only helps prevent overeating but also encourages guests to savor each bite.

Hydrate with Smart Choices

Staying hydrated is crucial. Opt for water, herbal teas or infused water with fresh fruits instead of sugary sodas. If you're indulging in alcoholic beverages, alternate with water to maintain hydration levels and avoid the post-game dehydration slump.

Include Healthier Versions of Favorites

Give traditional game day favorites a healthy twist by embracing baked instead of fried, whole-grain instead of refined and low-fat instead of full-fat options. For example, consider making baked sweet potato fries, swapping out regular chips for whole-grain alternatives or offering a yogurt-based dip instead of one high in saturated fats.

Achieving a balance between enjoyable Super Bowl snacking and maintaining a commitment to health is not only possible but can enhance the overall game-day experience and ensure that your Super Bowl celebration is a winning combination of deliciousness and healthy choices.

If you’re looking for a little snack inspiration, check out these delicious, guilt-free recipes.

 

CHILI GARLIC CHICKEN SKEWERS WITH YOGURT SAUCE (SOURCE: How Sweet Eats)

Gluten-free

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into chunks
• 1 tablespoon olive oil
• 2 tablespoon honey
• 3 tablespoons chili garlic paste
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• lime wedges for serving

 

Yogurt Sauce:

• 1 cup plain Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons snipped chives
• 1 tablespoon honey
• 1 lime, juiced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. Add the chicken pieces to a baking dish or large resealable plastic bag. In a bowl, whisk together the oil, honey, garlic paste, salt and pepper until combined. Pour it over the chicken and mix until all of the chicken is covered. Place in the fridge and marinate for at least 2 hours or even overnight.
2. Soak a few bamboo skewers in water. Skewer 4 to 5 chicken pieces on each skewer. Heat a large skillet (or your grill!) over medium-high heat and add the olive oil (not if using the grill). Add the chicken skewers and cook on each side for 4 to 5 minutes, until cooked through. Serve immediately with the yogurt sauce and extra lime wedges.
3. To make the yogurt sauce, whisk all ingredients together in a bowl until creamy and combined.

 

BAKED STUFFED MUSHROOMS (SOURCE: Delish)

Vegetarian

Ingredients:

• Cooking spray, for pan
• 1 1/2 pounds baby mushrooms
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• Kosher salt
• Freshly ground black pepper
• 1/4 cup freshly grated Parmesan, plus more for topping
• 4 ounces cream cheese, softened
• 2 tablespoons freshly chopped parsley, plus more for garnish
• 1 tablespoon freshly chopped thyme

Instructions:

1. Preheat the oven to 400° F. Grease a baking sheet with cooking spray. Remove stems from mushrooms and finely chop stems. Place mushroom caps on the baking sheet.
2. In a medium skillet over medium heat, melt butter. Add chopped mushroom stems and cook until most of the moisture is out (5 minutes). Add garlic and cook until fragrant (1 minute) then add breadcrumbs and let toast slightly (3 minutes). Season with salt and pepper. Remove from heat and let cool slightly.
   
3. In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan.
   
4. Bake until mushrooms are soft and the tops are golden (20 minutes).
   
5. Garnish with parsley to serve.

 

TOMATO-FETA DIP (SOURCE: Real Simple)

Vegetarian; gluten-free

Ingredients:

• 1 pint multicolored cherry tomatoes
• 1/4 teaspoon kosher salt
• 1/4 cup olive oil, divided, plus more for drizzling
• 1 8-oz. block feta cheese, drained and torn into pieces
• 3 tablespoons half-and-half
• 2 teaspoons fresh lemon juice (from 1 lemon)
• Freshly ground black pepper
• Small mint leaves and flaky sea salt, for serving

Instructions:

1. Preheat the broiler with the oven rack in the center position. Toss tomatoes, salt and 1 tablespoon oil on a rimmed baking sheet. Broil until tomatoes are softened and skin tears in spots, 5 to 6 minutes. Let cool on the baking sheet for 5 minutes.
   
2. Place feta, half-and-half, lemon juice, several grinds of pepper, 1/4 cup broiled tomatoes and the remaining 3 tablespoons oil in a food processor; process, stopping to scrape the bottom and sides of the bowl as needed, until very smooth, about 2 minutes.
   
3. Transfer to a serving bowl. Top with remaining tomatoes and their juices and lightly drizzle with oil. Top with mint, several grinds of pepper and flaky sea salt. Serve with sliced fennel, endive, grilled summer squash, crostini or crackers.