Heart Healthy Game Day Recipes

By KSTP

Dietician Jessica Talbot from Coborn’s shares some heart healthy game day recipes for this Sunday.

[anvplayer video=”5161680″ station=”998122″]

Herbed Cheese and Walnut Stuffed Mini Peppers

Ingredients:

  • 1 Cup 2% Milkfat Cottage Cheese
  • 1/2 Cup Chopped California Walnuts
  • 2 Tbsp. Italian Seasoning
  • 1/8 tsp. Salt
  • 8 Mini Sweet Peppers, sliced in half lengthwise

Directions:

  • Combine cottage cheese, walnuts, dried herbs, and salt in a bowl.
  • Fill each pepper with cottage cheese mixture.
  • Serve immediately or store in an airtight container in the fridge until ready to eat. These are best enjoyed with 24 hours of preparation.

Sweet Potato Avocado Toast with Walnuts

Ingredients:

  • 2 Sweet Potatoes
  • 2 Avocados, thinly sliced
  • 1/2 C. Walnuts, diced
  • 1-1/2 tsp. Red Pepper Flakes, plus more if desired
  • 4 tsp. Extra-Virgin Olive Oil
  • 3/4 tsp. Flaky Salt

Directions:

  • Slice a small plank off one side of each sweet potato lengthwise. This will act as a base, so you can cut the sweet potato into toast slices easily. Prop the sweet potato on the flat side you created and slice each potato into planks about 1/4 inch thick. Prepare the sweet potato by following the toaster or oven preparation instructions below.
  • For toaster preparation, pop the sweet potato planks in the toaster and toast until tender. This may take a few times, depending on your toaster.
  • For oven preparation, preheat your oven to 350° F. Lay the sweet potato planks on a baking sheet and spray with cooking spray. Roast for 6-7 minutes per side, until they are easily pierced with a fork.
  • When they’re done toasting, lay the sweet potato toasts on plates and top with sliced avocado. Mash the avocado gently with a fork. Sprinkle with diced walnuts, red pepper flakes and drizzle with olive oil. Top with flaky salt.

Taco Bar with Vegan Chorizo

Ingredients:

  • 1 1/2 Cups (15oz) Black Beans, rinsed and drained
  • 2 Cups Walnuts
  • 3 Tbsp Olive Oil, divided
  • 1 Tbsp White Vinegar
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Ancho Chili Powder
  • 1 tsp Dried Oregano
  • 1 tsp salt
  • 1 tsp Ground Chipotle
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander

Directions:

  • To prepare “chorizo” crumble, place walnuts and beans in a food processor; pulse until coarsely chopped.
  • Add 2 tablespoons oil and remaining crumble ingredients to food processor and pulse again until mixture is finely chopped and resembles ground meat, stirring several times and moving the mixture from the bottom of the food processor bowl to the top to evenly mix.
  • Heat 1 tablespoon oil in a very large nonstick skillet over medium heat. Add “chorizo” mixture to skillet and cook for 10 minutes or until mixture is nicely browned and resembles ground meat, stirring frequently. (May be prepared several days ahead and stored tightly covered in the refrigerator.)

Find more game day recipes on Coborn’s website.

Dietician Jessica Talbot from Coborn's shares some heart healthy game day recipes for this Sunday.