This week we are focusing on an all American sport we like to call football and the yummy food that normally surrounds it! The biggest football event of the year, the Super Bowl, is just around the corner and bars across town are selling out of the greasiest, and tastiest foods we can think of. So with sporting events, and party situations, we all know what happens to our diet…
Flavor and taste does not have to be boring and dull though! This week we are going to show you 5 ways to take the classic sporting food fare and transform it to healthy: properly food combined, nutritious and delicious food…starting with the Nachos today!
10 tsps. of soya flour or almond flour (That’s about 50 grams)
1 teaspoon of baking powder
One ‘poof’ of nutmeg (Blood Type B)
1/2 teaspoon of salt
Cayenne Pepper to taste
Enough water to make it into a custard-consistent batter
Add all dry ingredients together then simply add the egg (pre-whisked elsewhere!) and the water to get it to the batter consistency.
You need a round, FLAT pan for this. Pour about 3 tablespoons of batter into the middle of the plate and move around until you have a size you’re happy with (sort of like you’re making a crepe). Make sure you don’t smooth it too far as the batter will be too thin and it will rupture either during cooking or when you come to roll. Try and make it round.
Place into microwave and put on high for 3 minutes! Take it out after 1.30 minutes to see if there are any places where the batter is a bit thin. If so, there will be a small pool of uncooked batter in the middle, tip the plate to get it to run into a dry part without compromising the thickness of the middle! Or simply add batter mix from your mixing bowl! Microwave for the full 3 minutes and remove. Don’t attempt to remove it for another 2 minutes! Till it’s cooled!
When you can, tip the plate, it should fall off with a bit of slapping and prodding, onto a cooling rack.
Note: With soy tortilla’s you can make tacos and burritos with your choice of protein and veggies
Chicken or Turkey Nachos
1 whole organic chicken breast, cooked and shredded (type O & A)
Or 1 whole organic turkey breast, cooked and shredded (type ALL)
6 green onions, sliced, white parts and tops separated
2 garlic cloves, crushed
3 Tbsp. grapeseed oil or Dr. Bo’s Olive Oil
1 cup of fresh Salsa
Dr. Bo’s Homemade Protein Tortillas,each tortilla cut into 8 chip size wedges)
1 large tomato, sliced (type O & AB)
1 large tomatillo, sliced (type ALL)
1 package of either soy cheddar, soy Monterey Jack, almond cheddar, or almond jalapeño jack shredded
1 cup of black olives, chopped
Celtic or Himalayan sea salt to taste
Cayenne pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in grapeseed or olive oil until tender. Mix in shredded chicken or turkey, salt and pepper to taste. Toss until well coated with oil. Stir with your choice of Dr. Bo’s salsas.
Arrange tortilla chips on a large baking sheet. Spoon the chicken or turkey mixture over tortilla chips. Top with cheese and tomato or tomatillo. Bake chips in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with black olives and green onion tops before serving.