Super Bowl Beauty Boosting Foods

February 03, 2011 | by Tamar Minassian | posted in In the Know

0 comments

The super bowl is an exciting time for almost everyone. If you’re not a football fanatic- simply watching people yell and go nuts- and spill the nuts simultaneously, is mildly entertaining- at least worth a chuckle.  And if that's not of interest, there's sure to be beer around that can be used for more than scoring a buzz. Crack open a brew and pour it over your locks (not while watching the game!) then rinse with cool water for extra shiny hair. (To receive our daily beauty tips 'like' us on facebook and find us on twitter.)

Valentines day is around the corner... so be a Super Bowl Super Babe. Now is the perfect time for you to kick it off and spice it up! Grab a cute apron, pull your hair back, add team spirit with ColorEyeDefine in Gold shadow or Jasper liner and voila, you're already bringing plenty to the table, you knockout. Just in case that's not enough, make game day delicious with these recipes from Self filled with beauty boosting nutrients and satisfying flavors. You'll get a touchdown for taste, just avoid getting gatorade poured on your head... at least let them use the keg.
 
 
Edamame Hummus (Serves 8)
  •  1 bag (12 oz) frozen shelled edamame
  • 3 cups whole-wheat pocket pitas, cut into 8 triangles each
  • 2 clove garlic
  • 2 tablespoon tahini
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 2 large red bell peppers, cored, seeded and cut into 24 strips

Heat oven to 450°. Bring edamame to a boil in a medium saucepan with enough water to cover; cook, stirring occasionally, about 3 minutes. Drain in a colander and run under cold water. Bake pita triangles on a baking sheet until golden, 3 to 5 minutes. Pulse edamame, garlic, tahini, juice, oil, salt, cumin and pepper in a food processor until mixture is the consistency of guacamole; add water 1 tbsp at a time if too thick. Cover; refrigerate until party time. Serve with pita toasts and peppers for dipping.

Cheesy Sweet Potato Crisps (Serves 8)
  • 1 pound sweet potatoes, peeled
  • 2 1/2 oz finely grated Parmigiano-Reggiano (about 1 cup)
  • 2 egg whites
  • 2 teaspoons chopped fresh rosemary
  • 3/4 teaspoon cracked black pepper
  • Parchment paper
Heat oven to 425˚. Finely grate sweet potatoes into a bowl. Squeeze grated sweet potatoes in batches to release as much moisture as possible and place in another bowl; fluff with a fork. Stir in cheese, egg whites, rosemary and pepper. Line a large cookie sheet with parchment paper. Spoon 1 rounded tbsp batter onto cookie sheet and flatten into a thin, 2- to 2 1/2-inch round. Repeat with remaining batter, leaving 1 inch between rounds. Bake until edges and underside are crisp and browned, 13 to 15 minutes. Remove from oven, let cool slightly and remove from parchment. Serve warm with Rosemary-Balsamic Cream.
 
Turkey Chipotle Chili (Serves 4)
  • 1 green bell pepper, cored, seeded and chopped
  • 1 small onion, chopped
  • 2 teaspoons canola oil
  • 1 pound ground turkey breast
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) kidney beans, undrained
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon canned or 1/4 tsp dried chipotle pepper, minced
  • 1/2 cup shredded reduced-fat cheddar
In a 2-quart saucepan, sauté bell pepper and onion in oil over medium heat 5 minutes. Add turkey and cook, stirring, about 5 minutes. Add tomato sauce, beans, seasonings, and chipotle. Stir well. Increase heat, stirring, until mixture comes to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Ladle into bowls; top with cheese.
 
Margarita Pizza with Arugula
  • 1 can (25 oz) crushed plum tomatoes
  • 3/4 cup chopped fresh basil
  • 2 tablespoons finely chopped fresh garlic
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups grated lowfat Romano
  • 1 1/2 cups grated lowfat fontina
  • 6 cups roughly chopped arugula
  • Balsamic vinegar
  • Grilled Pizza Crust
 To make sauce, combine tomatoes, basil, garlic, and 1 tbsp oil in a medium-sized bowl. Stir well and set aside for up to 1 hour. Mix cheeses together in a bowl. In a separate bowl, combine arugula, remaining 2 tbsp oil, and vinegar. Season with salt and pepper. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust; dollop each with1/3 cup sauce. (Do not spread.) Top with arugula. Rotate 3 to 4 minutes until bottom is golden brown.
 
For other healthy game day recipes see Self.com
 
Check out our NEW 'Follow Us' feature (top right of home page), it gives you quick access to new published posts. Follow today- and if you feel like it, share your beauty secret... We'd love to credit our savvy followers for a great daily beauty tip!
 
Do you know of any great game day recipes? Or have any questions? Leave me a comment below! 
 
xx, t 
 
 
 


0 Comments.

Post your Comment.