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Avoid Big Game Gluttony: Six Tips for Healthier Super Bowl Snacks | Embrace Disruption PR

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TORONTO, ON (January 11, 2017) – On February 5, 2017, NFL and Lady Gaga fans will unite in homes across North America to celebrate the 51st annual Super Bowl. It’s no secret that during the game many tend to indulge on elaborate spreads of junk food, including nachos, chicken wings and of course, beer and soda. With the ink on New Year resolutions barely dry, Heather Pace, raw food chef and author of Sweetly Raw Desserts, has compiled six tips to help incorporate healthy choices into those notoriously  calorie-packed Super Bowl snacks.


1. Ditch the chips

Over $140.2 million is spent on potato chips the week leading up to the Super Bowl (Nielsen, 2016). Pace suggests cutting down (or cutting out) the deep fried chips, opting instead for fresh cucumber slices, carrot rounds, baked sweet potato chips, or kale chips. These options will provide the same crunch without all the unnecessary calories.

2. Get creative with your drinks

Instead of drinking sugary sodas, try adding chopped fruit like mango, strawberries, and pineapple to a pitcher of water, along with a handful of fresh mint leaves. If craving something with bubbles, add sparkling water to the mix. Not only is this beverage sweet and fruity, it will keep you hydrated and refreshed throughout the game.

3. Make it yourself

According to the Calorie Control Council, Super Bowl party-goers can consume upwards of 2,400 calories during the game. To avoid eating hidden calories, Pace recommends making your own snacks instead of buying prepared food. This way, you’ll know exactly how much you’re actually consuming.


4. Fibre is your friend

Incorporating more fibre rich foods into your spread will keep guests nourished and satisfied. Keep it fun and interesting by creating a big veggie platter with things like sliced watermelon radishes, mini cucumbers, steamed asparagus, roasted sweet potato spears, bell pepper strips, carrot sticks, and roasted green beans.

5. Downsize the dairy

Many of the popular dips served over game day can contain up to 150 calories per serving (2 tbsp). Forget the dairy laden, calorie dense dips sold in stores and go for options like hummus, babba ganouj (eggplant dip), guacamole, fresh salsa, or cashew sour cream with herbs.


6. Satisfy your sweet tooth 

No party is complete without a delicious dessert! Offer up a platter of fresh fruit including options like mango, apples, oranges, strawberries, grapes, and pineapple for your party guests. You can make a simple dip by stirring together almond butter with maple syrup (to taste), adding just enough water for your desired consistency.


In addition to the tips above, Pace has developed a flavour-packed nacho recipe suitable for gluten-free and vegan diets that can be found below this release. To find out more about Heather Pace and her raw food creations, please visit


For more information, photos, interview or republishing requests, please contact:

Cory Stewart

Embrace Disruption PR

o: 416.963.9857 c: 647.638.1586


About Heather Pace: 

Heather Pace’s love of food led her to the completion of a classical culinary program at Fanshawe College at the age of 21. She used her valuable skills and experience to create healthy vegan, and later raw vegan versions of traditional foods. Heather has worked in various restaurants, bakeries, juice bars, as a personal chef, in recipe development and is currently the is the owner of Sweetly Raw Desserts company in Victoria, B.C. She is the published author of Sweetly Raw Desserts (Quarry Books) and writes a popular blog called Sweetly Raw that is filled with hundreds of healthy gluten free/vegan recipes, beautiful photos, and her seven raw dessert e-books. Heather posts daily on her mouth watering Instagram account and also has a new Youtube Channel where she shares delicious and creative recipes. With a passion for educating people on how to incorporate more plant based options into their diet in a fun and tasty way, Heather teaches raw food classes in different cities. With her own voracious sweet tooth, her motto is “Have your cake and eat it too”, and really focuses on showing people how they can make and enjoy incredible guilt-free desserts that can even help with weight loss! Heather is also a certified yoga instructor.

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Veggie Nachos Recipe:

These gluten free, vegan nachos are packed with flavour and texture all while being made mostly of veggies! You can customize it any way you want but be sure to make the butternut nacho sauce! It’s the star of this snack. View the recipe video by clicking here.


You will need:

Tortilla chips OR baked sweet potato chips

Butternut Nacho cheese sauce

Mushroom “meat”

Diced avocado or guacamole

Cashew sour cream

Salsa of choice

Sliced green onion


Butternut Nacho Cheese Sauce

2 cups packed, diced butternut squash

1/2 medium onion, diced

1 red pepper, roughly chopped

¼ cup nutritional yeast

3 tablespoons tahini

1 ½ tablespoons lemon juice

1 tablespoon olive oil

2 teaspoons Himalayan or sea salt, or to taste

Boil the squash and the onion together in a pot of water until soft. Drain all the water off and add to a blender along with all other ingredients. Blend until very smooth.


Mushroom Meat

2 teaspoons oil of choice, divided

2 cups halved mushrooms

1 cup diced zucchini

¼ teaspoon onion powder

2 teaspoons chili powder

1 teaspoon tamari

In a food processor, grind the mushrooms down to rice sized bits. Set aside. Repeat with the zucchini. Do not over process or they’ll be mushy. Heat half of the oil in a large frying pan. Add the mushrooms and saute on medium high heat until they’re cooked. Transfer them to a bowl. Add the rest of the oil along with the zucchini and saute until cooked. Add the spices, tamari, and cooked mushrooms. Stir it all together and then remove from the heat.

Cashew Sour Cream

1 cup raw cashews

1/2 cup water

3 tablespoons lemon juice

½ teaspoon apple cider vinegar

½ teaspoon onion powder

1/4 – 1/2 teaspoon himalayan or sea salt

Blend all ingredients until smooth and creamy in a high speed blender. Chill for a few hours.


Arrange tortilla chips on a plate or baking sheet. Spoon blobs of the nacho cheese and mushroom meat on top. Optional: pop under the broiler for several minutes. Now top with the avocado, salsa, cashew sour cream, and green onion. Eat immediately.

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