Healthy March Madness recipes
Eating healthy during March Madness isn't a slam dunk, but March IS National Nutrition Month.
So how can you eat healthy without jumping through hoops while watching basketball? Registered dietitian Deborah Orlick Levy joined us with some examples in our studio.
Toasted Flatbread Chips (makes 16 chips)
Ingredients:
1 package Foldit 5 Grain Flax Artisan Flatbread
Carrington Farms Coconut Oil Cooking Spray
Sea salt (optional)
Pizza Cutter
Aluminum baking sheet
Directions:
Preheat oven to 375* F. Pull flatbreads apart down the middle to get 2 equal halves. Using pizza cutter, cut each half into 4 pieces. ( I stack the halves and cut all pieces at once). Place on baking sheet and lightly coat with cooking spray. (Approximately 16 will fit on baking sheet.) Turn over and lightly spray again. Add salt if desired and bake for 12 minutes.
Repeat with remaining pieces. Serve with hummus or salsa. Enjoy!
8 chips have 90 calories, 7 g of fiber and 7 g of protein.
Broccoli & Mozzarella Quesadillas (makes 1 serving)
Ingredients:
cup pre-shredded broccoli slaw
cup part skim mozzarella cheese
1 8-inch whole wheat tortilla
1 tablespoon olive oil
Mango salsa or traditional tomato salsa (optional garnish)
Reduced fat sour cream (optional garnish)
Directions:
Lay the tortilla flat and divide the cheese and broccoli slaw over one half. Fold in half.
Place a large skillet on the stove and turn the heat on to medium. Add the olive oil. Once it melts, swirl the skillet to coat the bottom with the oil. Add the filled tortilla. Cook until the undersides are golden brown, about 2 minutes.
Flip and cook until the cheese is melted and the under sides are golden, about 2 minutes more. Top with mango salsa for a sweet topping, or top with regular salsa and a dollop of low fat sour cream for a more savory topping.
Lightened Up Coleslaw (makes 4 servings)
Ingredients:
1/3 cup reduced fat mayo
1 tablespoon sugar
1 tablespoons white wine vinegar
1 tablespoon reduced-fat sour cream
1/2 teaspoon Colman's dry mustard
1/4 teaspoon freshly ground black pepper
Pinch of salt
2.5 cups shredded red cabbage
1/2 cup shredded carrot (about 1 medium carrot)
1/4 cup thinly sliced celery
Directions:
Combine first 7 ingredients in a large bowl, stirring with a whisk until smooth. Add cabbage, carrot, and celery; toss to coat. Cover and chill 1 hour before serving.
Slimmed Down Ice Cream Sandwiches (makes one serving)
Ingredients:
cup light Cool Whip
1 sheet chocolate graham cracker, broken in half
Directions:
Soften the light Cool Whip and scoop between the chocolate graham cracker squares. Put in the freezer and let set about one hour.
