Tailgating - if you're not familiar with the notion, it is a tradition with food that is usually associated with football, whether the collegiate or professional variety. Specifically, it is the art of cooking prior to the beginning of the game. Tradition is to do in nor near the parking area of the actual sporting venue. I'll stretch it to the comforts of the living for the purpose the upcoming entries on this topic.
You may not have heard of Karenia Bowman yet (pictured above), but you'll be familiar with her by the time football season is done. 🙂 Karenia has a story similar to mine. At one time, she too was 100lbs heavier. She is now and personal trainer, yoga instructor, and for the focus of these entries, PRIVATE CHEF. Hey! Hey! Who doesn't like food!?! 🙂
So now the introduction is complete, here is the first entry for the SIF, "Healthy Tailgate". This is just in time for the only Monday night edition of College Football or a couple days preparation for NFL Kick-Off. Either way, I'm going to let Karenia take it away in her own words below. 🙂
Bell Peppers "Chips" and Black Bean Layer Dip
It's football season and you know what that means...Snacks!!! We can enjoy our football festivities while keeping things healthy. With a few swaps here and there, you can makeover your favorite game day grub without sacrificing fun or flavor.
Today's recipe is a chipotle black bean layer dip. Swapping out full fat sour cream for a low fat version, and replacing full fat cheese with a measured low fat blend slashes excess fat and calories. This lightened up chipotle black bean dip is everything that a game day dip should be...smoky with a little heat, creamy, and delicious. I chopped up some pepper "chips" to dip instead of the standard chips we typically see at gatherings offered for dipping. 🏈 Recipe below. Enjoy! 🏈
1 Can Fat Free Refried Beans
1/4 Tsp - Cumin
1/4 Tsp - Coriander
1 Tbsp - Chopped Chipotle in Adobo
4 Tbsp - Chopped Fresh Cilantro
1 Lime Salt / Pepper to Taste
1/2 Cup - Guacamole
2/3 Cup Pico De Gallo
1/2 Cup Low Fat "Mexican Blend" shredded Cheese
1/2 Cup Sliced Black Olives
- Add cumin, coriander, chipotle chili, chopped cilantro and lime juice to your beans (you can juice 1/2 or juice the whole thing).
- Mix well and season (salt and pepper), to your liking.
- Once bean mixture is done, spread a thick even layer in your servicing bowl/dish.
- Spread a generous layer of guacamole on your chipotle black beans.
- Repeat with sour cream.
- Repeat with Pico de Gallo.
- Sprinkle low fat cheese blend on top of the Pico de Gallo.
- Top with Olives.
- Wash and dry peppers.
- Remove the tops and any seeds.
- Slice and chop into chip like pieces.
- Arrange your pepper "chips" around your serving bowl/dish with dip.
- Dip, scoop, eat and enjoy!