It is common to throw your current diet, meal plan, clean eating regimen, or whatever plan you were following out the window when the Super Bowl comes around. Social gatherings, having friends over, and having an evening off from the daily grind creates a mindset to just let loose. I believe that a balance should still be in the forefront of your mind. Cheat day? No! Cheat meal? Why!?
Practicing self control, moderation in food choices, and being mindful of when you are getting full so food babies are avoided should still be important to you on Super Bowl Sunday. I shake my head and get a little sad by the people that tell me that they are practicing a low carb diet for the week so they can save all the bad choices for Sunday.
"That isn't progressing toward self mastery."
There is definitely a place for the foods you miss, love, want and wish to enjoy with friends and family. I hope you have a great Super Bowl Sunday with friends and family. Create a plan ahead of time of what you will have and avoid. Be mindful of your choices and make sure you don't over consume. Stop before getting too full.
I want to leave you with some great options for some of the favorites for Super Bowl Sunday.
COCONUT FRIED CHICKEN
{Ingredients} * 2lbs of Chicken Tenderloins * 1 cup of Coconut Flour * 2 tablespoons of Tapioca Starch * 1 1/2 teaspoons of Garlic Salt * 1 teaspoon of Salt * 1/4 teaspoon of Black Pepper * 2 Eggs, Whisked * 1/4 cup - 1/2 cup of coconut Oil, for Frying * 1/2 teaspoon of Paprika
{Instructions} 1) Heat ¼ cup coconut oil in a skillet over medium-high heat for 5 minutes. While the oil is heating, prepare the chicken. Place coconut flour, tapioca starch, garlic salt, salt, Italian seasoning and pepper in a bowl and mix. Put the whisked eggs in a separate bowl. Dip each chicken tenderloin into the egg and then coat each with the coconut flour mixture. Place the prepared chicken into the hot oil and fry it for 5 minutes. Once the first side is browned, turn the chicken and fry the other side for another 5 minutes, or until the chicken is golden brown and shows no pink in the middle. During the last minute of frying, sprinkle paprika over the chicken. Serve with your favorite dipping sauce.
BAKED CORN TORTILLA CHIPS
{Ingredients} * 15 Corn Tortillas, cut into wedges * Nonstick Cooking Spray * 1 teaspoon of Sea Salt
{Instructions} 1) Heat the oven to 375 degrees F. Lightly coat both sides of tortillas with spray. Arrange in a single layer on two baking sheets. Bake for 10-15 minutes, or until crisp. Sprinkle with a little salt and enjoy.
HOMEMADE SALSA
{Ingredients} * One 28-ounce can of whole plum tomatoes, including juice * 1 small white onion, peeled and roughly chopped * 1 or 2 jalepeno peppers, seeded and chopped * 3 cloves of garlic, chopped * 1 1/2 teaspoons ground cumin * 1 teaspoon of salt * 1/4 to 1 teaspoon of sugar, optional if you like it sweet * 1 or 2 handfuls cilantro leaves * 3 tablespoons of lime juice
{Instructions} 1) Add all ingredients to food processor in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as desired. Taste the salsa and based on personal preference, adjust as necessary. Transfer to airtight container and let sit in the refrigerator for a couple of hours or 1 day for best flavor. Serve with tortilla chips and enjoy!
CHOCOLATE CHIP COOKIES
{Ingredients} * 2 teaspoons of vanilla extract * 1 large egg * 4 tablespoons of dark brown sugar, lightly packed * 1/2 cup of coconut oil * 1 and 1/2 cups of oat flour (regular oats blended) * 1 teaspoon of baking soda * 1 teaspoon of cinnamon * pinch of salt * 1/2 cup of chocolate chips
{Instructions} 1) Take regular old fashioned oats or quick oats and blend them until they resemble a flour or powder in a blender or food processor. Combine the vanilla extract, large egg, and brown sugar in a bowl. Melt the coconut oil and let it cool slightly before adding to the bowl. Beat everything together until just combined. Stir in the oat flour (measured after blending NOT before), baking soda, cinnamon (scale this amount to taste preferences), and salt. Stir until just combined and then fold in the dark chocolate chips. Chill the dough for at least one hour. Preheat the oven to 350 degrees F. Using a cookie scoop (and pack these in the scoop very tightly or they may crumble), scoop out balls of the dough onto a parchment lined cookie sheet. Press a few more chocolate chips in the tops if desired. Bake for 8-10 minutes or until lightly browned around the edges. Remove and allow to stay on the baking sheet for another 2 minutes before removing to a wire cooling rack. Enjoy!