The Snack Food Association deems the Super Bowl “the biggest snacking day of the year,” and it’s the number two food consumption event of the year, second only to Thanksgiving.
Potato chips, the most popular game day snack food, will account for 27 billion calories and 1.8 billion grams of fat consumed nationwide. Chips, pizza and beer are three of the most frequently consumed foods on Super Bowl Sunday.
Believe it or not, many Super Bowl viewers are snacking smart and getting their vitamins, because veggies topped the list of the most popular foods eaten on Super Bowl Sunday in 2015. So, you’re in good company if you’re bringing a fresh veggie platter to your Super Bowl party!
In addition to veggies, one fruit in particular is becoming increasingly popular at Super Bowl parties over the past ten years: the avocado! This year, the Hass Avocado Board predicts that Americans will consume approximately 278 million avocados during the Big Game (13 percent more avocados than they did last year!) In other words, the amount of avocados consumed during the Big Game on Sunday would be enough to fill a football field end zone to end zone over 40 feet high.
Score a touchdown at your Super Bowl party with a new game day guacamole recipe that is more nutritious, just as tasty and less caloric because it contains a secret ingredient:
It’s steamed asparagus!
Yes, it’s true. You can easily enhance your guacamole by “hiding” a nutritious veggie inside. Adding two cups of steamed asparagus to your guacamole will add in vitamin A, iron, and vitamin C, while cutting the fat and keeping the creamy texture and delicious flavor. No one will know the difference — unless you tell them.
( To increase the protein content and you’re OK with dairy, add a ½ cup of plain Greek yogurt to the recipe and blend in with the avocado and asparagus. You’ll up the protein to about four grams per serving.)
Approx 3 cups
* 2 cups chopped steamed asparagus
* 2 avocados, pitted and peeled
* 1 tomato, chopped
* ½ diced red onion
* 2 serrano or jalepeno peppers, chopped
* 2 cloves garlic, peeled and chopped
* ¼ cup cilantro, finely chopped
* juice of 2 limes
* ½ tsp cayenne pepper
* ¼ tsp freshly ground black pepper
* ¼ tsp sea salt
1. Steam the asparagus over one inch of water until tender (approx 6-8 minutes), and then chop into one-inch pieces.
2. Combine the steamed asparagus, lime juice, spices and avocado in a blender or food processor and blend until smooth.
3. Add red onion, serrano peppers, tomato and cilantro and blend together.
4. Remove from the mixer and put in a bowl to chill in the fridge. Serve cold, and enjoy with baby carrots, celery and broccoli. And OK, maybe some (organic) corn chips. (Choose organic chips to be sure to avoid GMO corn – 88 percent of the corn grown in the U.S. is GMO.)
This article appeared originally on LIVESTRONG.COM.
By Jess Barron