Tailgate Time

I LOVE fall. Everything about it from pumpkin to football to chili to crisp morning runs…speaking of crisp…apple crisp too! For all those tailgaters out there preparing for the big game this weekend: ISU vs Iowa (GO CYCLONES), give this salsa a try for a sure touchdown…ha…at the game!
Laura’s Salsa
Make extras to top your eggs on Sunday morning!
A reflections to past tailgate posts.

Trey enjoyed his first ISU tailgate, game, and win last Saturday!
What else am I pumped about!? Count down to my new website and blog: 4 days!!! Stay tuned!
Until next time…
look good, feel good, do good

My Dad’s 60th Birthday!

My Dad, Lee turned 60 years young on September 28th! To celebrate, we surprised him with
B-Day decor and cupcakes at the tailgate for the ISU vs UNI game.
The Cyclones also surprise him with a nice win 🙂

I made these picture perfect cupcakes with yellow mountain frosting. Yes, it’s not exactly high on the health food list, but it sure does hit the sweet spot in my heart.

White Mountain Frosting
1/2 cup sugar
1/2 cup white corn syrup
2 tsp water
2 egg whites
1 tsp vanilla

Blend sugar, syrup and water. Boil rapidly until mixture spins a 6 to 8 inch thread off a spoon. Beat egg whites until they stand in stiff peaks. Pour hot syrup in steady stream into beaten whites, beating constantly until icing stands in very stiff peaks. Blend in vanilla and yellow food coloring.
Slightly sweet and light frosting!

What you can’t see is the big pin my dad wore “Sexy at 60”
Jeremy, Mike, Me, Kelli, Bryan, Emmerson, Dad, Mom
Kelli & Mike

Emmerson (niece) was excited to high five Cy!

Happy B-Day Dad!
Until next time…
look good, feel good, do good

Green Goddess Dip

Here is a perfect recipe to help keep the food selections healthy at the tailgates this weekend.
Green Goddess Dip
w/ Homemade Pita Chips
from Rachel Ray’s magazine Everday Living

Ingredients for dip:
2 cups, chopped avocado (about 2)
1 cup nonfat Greek yogurt, plain, or homemade
slightly less than 1/4 cup fresh lemon juice
1/4 cup white wine vinegar
2/3 chopped fresh chives, divided
1/2 cup chopped parsley

Ingredients for pita chips:
3 -6 inch whole wheat pitas
2 tsp canola oil
chili powder
sea salt

Instructions for dip:
Place avocado, yogurt, lemon juice, vinegar, 1/3 cup chives, parsley, and salt to taste in small food processor or blender and puree until creamy. Stir in most of the remaining chive, use the rest for garnish.

Instructions for pitas:
Preheat oven to 350F. Cut each pita in 8 wedges. Brush with oil and sprinkle with ground cumin, chili powder, and salt. Bake for 8 minutes or until edges begin to brown. Turn off oven and let chips stand for 15 minutes or until crispy.

To serve:
Spoon dip into small bowl and surround with veggies and pita chips on a platter.

Nutrition (makes 20 servings, each serving is 2 T dip, 1/3 cup veggies, and 1 chip):
77 calories, 3g fat, 11g carbs, 3g protein, 3g fiber

Until next time…
look good, feel good, do good

Tis the season for tailgating! Seasoned pretzels, mini muffins

The big game is this weekend…ISU vs Iowa…go Cylcones!
I love to tailgate for many reasons…great fall weather, exciting football, friends and family, good drinks, oh and the food. I try to bring a few “healthier” options amongst the sweets and salt.

Give these a try at your tailgate for a for sure touchdown 🙂
Tailgate Pretzels
20 oz pretzels (1 bag)
1 c olive or canola oil
1/2 tsp garlic powder
1 tsp cayenne
1 package Hidden Valley Ranch dry packet
mix sauce together and pour over pretzels
divide into two pans
bake at 200 degrees for 1 1/2 hours, stir ever 20 min (although me being impatience only bake them for about an hour)

Since is is a morning game you may enjoy the mini pumpkin recipe (in the August blog archives under whole wheat pumpkin cranberry muffins)
another great recipe is the deviled avocado eggs (in July Archives)
Go State!
Until next time…
look good, feel good, do good