Tailgate recipes can offer a healthy alternative to the usual fattening fare when you choose vegetarian snacks. Chef Dave offers two fine examples in the latest episode of Eating Right Every Bite.
There’s no rule saying that a tailgate party is required to offer nothing but junk food. But, usually they do — leaving you feeling sluggish and guilty after eating, even if your team wins.
On this episode of Eating Right Every Bite with Chef Dave Fouts, get recipes for two great appetizers that include nothing but inexpensive ingredients. Some of them you probably already have in the kitchen. But if you don’t, you’ll want to run out and get ‘em after seeing what you can make. First, Chef Dave rustles up some “Oklahoma Caviar,” a dip made from spiced-up veggies. His second selection is vegetable and bean antipasto, a wonderful jumble of sauteed vegetables with a garlic twinge. Both recipes are chip-friendly — or friendly toward whatever else you think to dip in them. You can download the recipes for these tasty treats below.
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Chef Dave Fouts focuses his culinary skill-set on creating gourmet dining for weight loss surgery patients who need to consider their portions and ingredients more than ever. After his own surgery in 2002, he became a chef-consultant. Since then, he’s directed his professional efforts to creating recipes that bariatric patients can eat without feeling like they’ve given up taste and style.
Hungry yet? Download these delicious recipes here.
