• midlifehealthcoach

Healthy Game Day Snacks

Updated: Feb 10, 2021

I love Sundays. I love cool fall weather. I love football. I love food.

Put that all together and you have my favorite past time - Sunday football!!

Your girl loves to eat. I'm that party guest that totally plops right down in front of the buffet and loads up on those game day snacks. Chips, dip, sweet, salty, cold beer . . . you name it and I'm consuming it. Unfortunately, all the deliciousness does nothing to help me move in right direction toward my goals. You feel my pain?!

So I've learned that swapping out a few ingredients and watching my portion sizes can help eliminate some of the guilt that comes with wanting to consuming it all.

Moderation is the key here - first, I make sure to stick to the plan Monday through Saturday so I can enjoy my Sunday (80/20 rule!!)

Second, I've learned to park my butt far away from the food to help reduce the amount I consume. Focusing on the company I'm surrounded by not the food!

Finally, I make sure to drink water between cocktails and allow myself only 1 treat (instead of 1 of each) and really making sure to enjoy the food I'm eating (which means slowing down to savor it!)

Here are a few of my favorite Healthy Game Day go-tos recipes I've collected over the years.


Healthier Seven Layer Dip

Total Time: 25 min. Prep Time: 10 min. Cooking Time: 15 min. Yield: 10 servings Ingredients: 2 medium ripe avocados 2 Tbsp. fresh lime juice 1 dash sea salt (or Himalayan salt) 1 dash ground black pepper 8 oz low-fat plain Greek yogurt 2 tsp. all-natural taco seasoning, no salt added 1 (15-oz) can nonfat refried beans, warm 4 medium tomatoes, chopped 1 yellow pepper, chopped 1 bunch green onions, ends trimmed, sliced thin 2 Tbsp. shredded cheddar (or pepper jack) cheese (½ oz) Preparation: 1. Mash avocados in a medium bowl. 2. Add lime juice, salt, and pepper; mix well. Set aside. 3. Combine yogurt and taco seasoning in a medium bowl; mix well. Set aside. 4. Top serving platter with beans, avocado mixture, yogurt mixture, tomatoes, peppers, green onions, and cheese. 5. Serve with baked tortilla chips.

Healthier Chile Con Queso 

Makes: 4 cups Total Time: 20 minutes

INGREDIENTS 2 teaspoons extra-virgin olive oil 1 medium onion, chopped 2 cloves garlic, minced 1/2 cup pale ale, or other light-colored beer 1 1/2 cups low-fat milk, divided 3 tablespoons cornstarch 1 3/4 cups shredded sharp Cheddar, preferably orange 1 10-ounce can diced tomatoes with green chiles, (see Note), drained, or 1 1/4 cups drained petite-diced tomatoes 2 tablespoons lime juice 1 teaspoon salt 1 teaspoon chili powder Cayenne pepper, to taste (optional) 1/4 cup sliced scallions 2 tablespoons chopped fresh cilantro PREPARATION Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer. Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with scallions and cilantro. TIPS & NOTES Make Ahead Tip: Cover and refrigerate for up to 3 days. Slowly reheat on the stove over medium heat or on Medium in the microwave. Note: We like the flavor of Rotel brand diced tomatoes with green chiles the best in this dip. Choose original or mild, depending on your spice preference.


Total Time: 25 min. Prep Time: 10 min. Cooking Time: 15 min. Yield: 4 servings

Ingredients: 4 corn tortillas, cut into wedges 2 tsp. olive oil ½ medium lime 1 dash chili powder Sea salt (to taste, optional) ½ cup cooked pinto beans, warm 4 oz cheddar (or jack) cheese, shredded 2 medium tomatoes chopped ½ medium onion, finely chopped ½ medium green bell pepper, chopped ½ medium jalapeno, seeds and veins discarded, finely chopped ¼ medium avocado, chopped 4 fresh cilantro sprigs, chopped 2 Tbsp. nonfat plain Greek yogurt Preparation: 1. Heat oven to 375° F. 2. Brush both sides of tortillas with oil. Arrange in a single layer on a baking sheet. Bake for 10 to 15 minutes, or until crisp. 3. Squeeze lime over chips. Sprinkle with chili powder and salt (if desired). 4. Arrange half of the tortilla chips in a medium baking dish. Layer with half the beans and cheese. Repeat. 5. Bake chip mixture for 3 to 4 minutes, or until cheese melts. 6. Top with tomatoes, onion, bell pepper, jalapeno, avocado, cilantro, and yogurt.

Loaded Sweet Potato Bites

Prep Time: 10 Minutes Cook Time: 25 Minutes Makes 6 Servings INGREDIENTS 1 lb. Sweet Potato – Sliced in ¼ inch thick slices 3 Tbs. Olive Oil – More if needed Salt and Pepper – To Taste ½ Cup Sharp Cheddar Cheese – Shredded 6 Slices turkey Bacon – Cooked Crisp and Crumbled 1/3 Cup plain Greek yogurt  2 Green Onions – Chopped DIRECTIONS Preheat oven to 400°In a large mixing bowl, combine sweet potato slices, olive oil, salt and pepper.  Toss until sweet potatoes are well coated. Line in a single layer, on a rimmed baking sheet and bake on the top rack for 25 minutes. Top each sweet potato with cheese, sour cream, bacon and green onions.

FIXATE Guacamole

Prep Time 15 mins Servings 12 servings, approx. ¼ cup each Calories 70 kcal


2 cups mashed ripe avocado (approx. 2 large)

¾ cup seeded, chopped Roma tomatoes (approx. 2 medium)

½ cup chopped onion, (approx. ¾ medium)

¼ cup fresh lime juice (approx. 2 limes)

¼ cup fresh cilantro, finely chopped

2 Tbsp. seeded, chopped jalapeno pepper (approx. 1 medium) (optional)

1 Tbsp. lime peel (lime zest) finely grated, (approx. 2 limes)

1 Tbsp. extra-virgin olive oil

½ tsp. sea salt (or Himalayan salt)

¼ tsp. ground black pepper


Combine avocado, tomatoes, onion, lime juice, cilantro, jalapeno (if desired), lime peel, oil, salt, and pepper in a medium bowl; mix well.

Serve immediately, or refrigerate, covered tightly, for a few hours to let the flavors meld.

FIXATE Philly Cheese Steak Sliders

Prep Time 15 mins Cook Time 16 mins Total Time 31 mins

Servings 4 sliders Calories 313 kcal


2 tsp. olive oil

1 medium onion, sliced

1 medium green (or red) bell pepper, sliced

8 oz. sliced mushrooms

1 Tbsp. fresh oregano, finely chopped (or 1 tsp. dried oregano leaves)

Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

8 oz. raw lean beef sirloin, sliced very thin

¼ cup sliced banana (or cherry) peppers (optional)

2 oz. provolone cheese, thinly sliced

4 small whole-wheat rolls, split, toasted


  1. Heat oil in large nonstick skillet (or griddle) over medium-high heat.

  2. Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onions are soft.

  3. Add mushrooms and oregano. Season with salt and pepper if desired; cook, stirring frequently, for 3 to 5 minutes, or until mushrooms are soft.

  4. Add sirloin; cook, stirring frequently, for 3 to 4 minutes, or until beef is cooked through.

  5. Top evenly with banana peppers (if desired) and cheese. Remove from heat; cover and let stand for 1 to 2 minutes, or until cheese is melted.

  6. Top buns evenly with meat mixture; serve immediately.

I'd love to hear from you - what is your favorite game day indulgence? How do you stay on "track" when you are at a sporting event or watching with friends?

Please share some of your own personal tips and tricks!

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