The Big Game is almost here, bringing visions of nachos, chicken wings, pizza and chips. But what if you changed things up this year and served something healthier?
Popcorn: 3 Ways“The tradition of sharing popcorn in front of a screen has been around since the advent of movies,” says Dr. Falquier. “Our family took this tradition to another level while watching events as a family at home. The idea of a popcorn medley came from our family friend, Suzy. It is the perfect way to add flavors and combinations that you enjoy.”
She adds, “My daughter invented the Mexican chocolate flavor — it’s such a perfect sweet and salty combination. The spicy popcorn version is addictive, and the herbed choice has a wonderful fresh cheesy combination. All three are irresistible, fast and easy!”
Tip: Avoid salted, buttered or flavored popcorn for the most healthful snack.
Yields: 1 large bowl per flavor
1/2 cup dried popcorn kernels (for stovetop or air-popped) or 1 microwave bag popcorn, per flavor
1 1/2 teaspoons chili sauce
1 teaspoon lime chili powder
Mexican Chocolate Popcorn
2-3 teaspoons unsalted butter, melted
2 teaspoons finely grated Mexican chocolate
1/3 cup freshly grated Parmesan cheese
1-2 tablespoons finely chopped fresh herbs of your choice, such as parsley, thyme, oregano, chives, basil, tarragon or chervil (or 1-1 1/2 teaspoons for dried herbs)
1/8 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
2-3 teaspoons extra virgin olive oil OR unsalted butter, melted
Make and separate popcorn into 1 bowl per flavor. While popcorn is still warm, sprinkle with selected flavors and toss to thoroughly coat before serving.
Cheesy Zucchini Sticks“When I was a kid, I loved fried mozzarella sticks,” says Dr. Falquier. “That’s why I love this recipe. It is the same cheesy dipping goodness, yet it is really plant-forward and full of fresh herb flavor.”
Tip: Because the Parmesan cheese has its own salty flavor, no additional salt is needed.
Yields: 4 servings
4 medium zucchini, cut lengthwise into 4 long wedges
3/4 cup finely grated Parmesan cheese
2-3 tablespoons finely chopped fresh herbs of your choice, such as thyme, oregano, chives, parsley, basil, tarragon or chervil (or 2-3 teaspoons for dried herbs)
1/4 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
2-3 teaspoons extra virgin olive oil
1 cup ready-made marinara sauce
Heat oven to 350° F. In a medium bowl, combine cheese, herbs, garlic powder and pepper.
Place zucchini sticks evenly on a baking sheet lined with parchment paper or aluminum foil. Drizzle with 1 teaspoon olive oil and toss with your hands. If not quite coated, add 1 or 2 more teaspoons of oil; you need it only to get “sticky.”
Sprinkle zucchini with cheese and herb mixture. Bake 15 minutes on top rack of oven.
While zucchini is baking, in a small saucepan on low, heat marinara sauce.
When zucchini is done baking, switch oven to broil setting. Broil zucchini for 2 minutes or until golden. Serve with warm marinara for dipping.