From Baptist Health South Florida
Nutrition
3 min. read
Super Bowl Sunday is not just about the game, it’s about the food (actually who are we kidding, it’s about the commercials), but Super Bowl Sunday equals Super Bowl junk food time.
Items like chips, dips, wings, and pizza are standard, but maybe this is a good time to offer up healthier fare. Reduce empty calories, sugar, and fat intake by making these better-for-you alternatives to the classics. Flavor packed foods don’t need to go away come game time, but you’ll need to pass on the store-bought snacks and take-out food—they’re loaded with fat and sodium.
Super Bowl XLVII Chili
Ingredients;
Preparation:
Calories: 278 Fat:4.7g Saturated fat:3.4g Monounsaturated fat:2.2g Polyunsaturated fat: 0.6g Protein:33.1g Carbohydrate:20.3g Cholesterol:27mg Sodium:423mg
Here’s a healthy alternative for chips and salsa.
Baked Pita Chips
Ingredients:
Preparation:
Calories: 76 Fat:0.9g Saturated fat:0.3g Monounsaturated fat:0.4g Polyunsaturated fat:0.3g Protein:2.4g Carbohydrate:14.2g Cholesterol:1mg Sodium:144mg
Guacamole
Ingredients:
Preparation:
Calories: 166 Fat:7.5g Saturated fat:1.1g Monounsaturated fat:5g Polyunsaturated fat:0.9g Protein:1.7g Carbohydrate:21.8g Cholesterol:0.0mg Sodium: 201mg
Salsa
Ingredients:
Preparation:
Calories: 23 Fat:0.3g Saturated fat:0.0g Monounsaturated fat:0.1g Polyunsaturated fat:0.1g Protein:0.9g Carbohydrate:5g Cholesterol:0.0mg Sodium:106mg
ABOUT CHEF RICHARD
Chef Richard Plasencia, executive chef at West Kendall Baptist Hospital, joined Baptist Health South Florida in 2011. He is an award-winning chef who is passionate about creating and sharing fresh local and seasonal recipes seasoned with flavor and good health. In addition to an interest in nutrition, Chef Richard has an extensive history in the hospitality industry.
He served as Chef at Town Kitchen & Bar, Jake’s, the Hyatt Regency Coral Gables, the Shore Club, Por Fin, and the Conrad Hotel. He also was also part of several teams that received the Mobile 4 and 5 star awards, as well as Cioppino being named to America’s Top 50 restaurants by Esquire Magazine 2005, during his time at the Ritz-Carlton Key Biscayne. Chef Richard Plasencia graduated from Johnson & Wales University with a Bachelor of Science in culinary arts.
April 10, 2015
1 min. read