Wow them at the tailgate!
Eat healthy – feel satisfied.
Sports fans: You know its approaching fast – tailgating season! Agreed, the hot dog or sausage bratwursts are a favorite for some tailgater’s; unfortunately they are filled with empty calories (calories from solid fats and/or added sugars). This season cleaver chefs can visit the Michigan State University Extension website and be inspired by MyPlate. A concept of the food pyramid, MyPlate can inspire your use of healthy and satisfying foods to please all your tailgate guests.
- For protein consider salmon, grilled shrimp or chicken.
- Soups are always an outdoor favorite.
- In-season vegetables like squash, corn or sweet potatoes, and fall fruits such as apples, pears and cherries are abundant and affordable.
- By loading up on veggies, grains and protein you’ll have more energy and stay satisfied longer.
- For the sweet lovers, cinnamon topped pumpkin desserts, and pumpkin flavored yogurts will be a big hit.
- Substitute cider for alcoholic drinks but note, cider has more calories than tea or coffee (assuming you don't add creams or sugars to those beverages!), so it's important to monitor portion sizes.
- Pocket some healthy snacks; a single serving size of nuts, pretzels, granola, or dried fruits.
Half-time is the perfect time to walk, stretch and refill your beverage container. What could go better after enjoying all the food than a little physical activity! What’s more, it’s the perfect way to tag 20 more minutes of physical activity onto your daily physical activity log!
- Tackle those stadium stairs
- Take a brisk 20 minute walk
- Move and stretch while sitting – shoulder rolls, head and neck stretches and leg extensions
Healthy and satisfying meal planning
- MSU Extension’s Michigan Fresh will help you discover plentiful in season food choices for meal planning.
- Visit your local farmers market. Farm markets are an important connection between Michigan agriculture and food consumers. Another resource is the Michigan Produce Availability chart created by the Center for Regional Food Systems, a key partner of MSU Extension.
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