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Red Zone Eating

February 4th, 2011 - By Lari Robling




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Surprise your Superbowl guests with an endrun to delicious and healthy party snacks. We talk to our guest chef for the week, Kevin Roberts, who offers tips for healthier wings, guacamole and more.

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RECIPES:
-Spinach Feta Dip »
-Kevin’s Famous West Coast Wings »
-Kitchen Sink Chili »
-Mock Guac (Edamame and Avocado) Dip »
-Pickleslaw »
-Mediterranean Tuna Salad »

Superbowl Sunday, a day when Americans consume 156 billion calories in just a few hours. And we’re not talking vegetables and whole grain bread here. More like 11 million pounds of potato chips, over 8 million pounds of tortilla chips and a whopping billion chicken wings… all washed down with beer.

So, for a winning strategy for my Superbowl party menu, I called Chef Kevin Roberts, he’s studied the science of movement, health, and nutrition, as well as food.

Kevin Roberts: “I like eating little meals throughout the Superbowl. So, you’re not at half-time lunged over going ‘oohhh I need a nap!’

Lari Robling: “You’ve been sending us recipes for the week, and I love your wings.”

Kevin Roberts: “Well that’s actually what I am famous for, I’m actually cooking these in Dallas Stadium at the Superbowl this year. I’ll be doing 40,000 of these wings.”

Lari Robling: “So, how are you going to do that?”

Kevin Roberts: “I’m going to pray to the wing gods. I’ve obviously got sous chefs that are going to help me out, but yeah it’s going to be wild stuff. But, here is my trick, I actually boil my wings in water, first. What that does is, it actually knocks off about 80% of the fat of the chicken wings, and makes them really nice and tender. Then, if you can get outdoors, throw them on the grill, and get that nice crispy edge, or if you’re stuck indoors like you guys on the east coast, throw them in the oven and bake them. But, you really want to get that nice crispy edge, because they are going to be really tender, and then of course authentic buffalo flavored sauce, which is Frank’s Redhot.”

Lari Robling: “You also make a Mock Guac…”

Kevin Roberts: “I mean I love guacamole, avocados have monounsaturated fat in them, so they are actually really good for your skin, hair and nails. But, I wouldn’t tell your guys friends that at the big game. Mock Guac is basically kind of doing it with, instead of avacado, using edamame. If you want to do it half-and-half, you can blend it up in the blender kind of thing. So, just a little tricks to kind of keep it nice and light.”

Lari Robling: “You also do college tours. Now what are students looking for when they talk about food?”

Kevin Roberts: “Apparently they are all on fast food, and they are not eating breakfast. I actually demo some breakfast foods for them, showing them how easy it is, even a banana some yogurt, you know oatmeal, whatever. And those five foods that you need to avoid, crappy burgers, crappy fries, processed cheeses, soda, and sugar.”

Lari Robling: “Are you going to let on who you are rooting for while you’re cooking those 40,000 wings.”

Kevin Roberts: “Yeah, the Chargers. My team is out of it. It’ll be a good game, how’s that?”

Lari Robling: “That sounds great.”

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Photo by Flicker user Chiot's Run / CC BY-NC 2.0



Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.

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