Baseball’s back, and so is tailgating season
Tuesday, March 1, 2016
Goodbye, winter. Hello, baseball season!
The Milwaukee Brewers open at home on April 4 and the Wisconsin Timber Rattlers open at home, weather permitting, five days later on April 9.
That also means it’s time for tailgating.
“Your best bet for healthy food at the ballpark is what you bring for your spread before the game,” said Dr. Lynn Wagner, an integrative lifestyle medicine physician with BayCare Clinic. “You have your tailgating favorites while enjoying the benefits of healthful variations on them.”
Watching the Brewers? Get out the skewers. Grilled chicken-and-vegetable kabobs are a high-protein, low-fat treat. Salad on a stick happens when you put chunks of low-fat feta cheese, cherry tomatoes, cucumbers and black olives together to make a bite-sized Greek salad, as seen at Men’s Journal.
Deviled eggs are a great low-carb, high-protein finger food. Make them healthier with this little tweak, also from Men’s Journal: Use only half of the egg yolks to reduce fat. Add plain Greek yogurt, onions and diced peppers to the yolks, then top with paprika for some snap.
Downsize from burgers by going to sliders. We’ll leave you with this recipe for Mexican sliders for your tailgate grill from the American Diabetes Association. This recipe can be gluten-free if the bread and ingredients are gluten-free.
1 pound lean ground turkey
1 tablespoon chili powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
7 mini hamburger buns (whole wheat or gluten-free if desired)
½ avocado, mashed
7 tomato slices
3 ½ slices reduced fat pepper jack cheese slides, cut in half (optional)
In a medium bowl, mix together turkey, chili powder and black pepper. Divide turkey into seven equal portions, then make into patties.
Put the patties on the grill for 3 or 4 minutes per side, or until the juices run clear.
Put each grilled patty on a bun and top with 2 teaspoons of avocado, a tomato slice and a half-slide of cheese.