{"id":10413,"date":"2013-09-24T12:21:24","date_gmt":"2013-09-24T19:21:24","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=10413"},"modified":"2013-09-24T12:21:24","modified_gmt":"2013-09-24T19:21:24","slug":"recipes-healthy-tailgating","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-healthy-tailgating","title":{"rendered":"Recipes: Healthy Tailgating"},"content":{"rendered":"<p><a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?attachment_id=10414\" rel=\"attachment wp-att-10414\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-10414 pk-lqip pk-lazyload\"  alt=\"tailgating\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2013\/09\/20065803\/tailgating-80x53.jpg\"  width=\"500\"  height=\"333\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 500px) 100vw, 500px\"  data-pk-src=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/tailgating.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2013\/09\/20065803\/tailgating.jpg 500w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2013\/09\/20065803\/tailgating-300x200.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2013\/09\/20065803\/tailgating-380x253.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2013\/09\/20065803\/tailgating-80x53.jpg 80w\" ><\/a><br \/>\n&#8216;Tis the season for tailgating. And, thus, unhealthy eats like hot dogs, nachos and soda. However, Judy Nicassio, certified nutritionist at Rejuvena Health &amp; Aesthetics in Scottsdale, shows that celebrating your football team&#8217;s win doesn&#8217;t have to be unhealthy. Here are some of her favorite nutritious yet delicious recipes for your upcoming tailgating parties.<br \/>\n<strong>Fresh Corn and Tomato Quinoa Salad<\/strong><br \/>\nServes: 8<br \/>\n\u25aa 1 cup quinoa, rinsed and drained<br \/>\n\u25aa \u00bd teaspoon sea salt<br \/>\n\u25aa 1\u00bd cups water<br \/>\n\u25aa \u00bd cup olive oil<br \/>\n\u25aa \u00bc cup fresh lemon juice<br \/>\n\u25aa 3 T maple syrup<br \/>\n\u25aa 1 T Dijon mustard<br \/>\n\u25aa 1 teaspoon sea salt<br \/>\n\u25aa 1\u00bd cups fresh (or frozen) corn kernels (from 2 ears)<br \/>\n\u25aa 1\u00bd cups halved cherry or grape tomatoes<br \/>\n\u25aa 1 cup finely chopped red cabbage<br \/>\n\u25aa 1 cup diced cucumber<br \/>\n<em>To make the salad: bring quinoa, salt, and 1\u00bd cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside, covered, for 10 minutes. Make the dressing. Mix olive oil, lemon juice, maple syrup, dijon mustard, and sea salt in a blender until smooth. Set aside. Mix corn, tomatoes, cabbage, and cucumber with quinoa in a bowl. Mix with dressing and serve.<\/em><br \/>\n<strong>Green Bean, Tomato, and Chickpea Salad<\/strong><br \/>\nServes: 4<br \/>\n\u25aa 1.5 pounds green beans, trimmed<br \/>\n\u25aa 3 wide strips lemon zest, cut into thin matchstick, plus 3 Tablespoons lemon juice (from 1 large lemon)<br \/>\n\u25aa 2 T extra-virgin olive oil<br \/>\n\u25aa 1 pint cherry tomatoes, halved<br \/>\n\u25aa 2 green onions, chopped<br \/>\n\u25aa 2 cups cooked chickpeas (or 1 can)<br \/>\n\u25aa \u00bc cup kalamata olives, halved<br \/>\n\u25aa \u2153 cup roughly chopped fresh parsley leaves<br \/>\n<em>In a large pot of boiling water, cook green beans until crisp-tender, about 4 minutes. Drain and rinse under cool water to stop the cooking process. Meanwhile, in a large bowl, whisk together lemon juice and oil. Stir in tomatoes, onions, chickpeas, and lemon zest. Add olives and parsley and stir to combine. Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.<\/em><br \/>\n<strong>Grilled Chicken Citrus Teriyaki<\/strong><br \/>\n1\/4 cup reduced-sodium teriyaki sauce or tamari sauce<br \/>\n1\/4 cup frozen (thawed) orange juice concentrate<br \/>\n2 teaspoons grated orange peel<br \/>\n1\/2 lb uncooked, organic chicken breast tenders (not breaded)<br \/>\n1 cup sugar snap pea pods<br \/>\n1 cup sliced fresh mushrooms (3 oz)<br \/>\n1 medium zucchini, cut into 1\/2-inch slices (2 cups)<br \/>\n1\/2 medium red bell pepper, cut into 1-inch pieces (3\/4 cup)<br \/>\n<em>\u00a0In small bowl, mix teriyaki sauce, orange juice concentrate and orange peel. Reserve 2 tablespoons mixture. Add chicken to remaining mixture; toss to coat. Cover and refrigerate 30 minutes. Meanwhile, heat gas or charcoal grill. Place grill basket (grill \u201cwok\u201d) on grill over medium heat. Remove chicken from marinade; discard marinade. Place chicken in grill basket. Cover grill; cook 6 to 8 minutes, shaking grill basket or stirring chicken occasionally, until chicken is brown. Add remaining ingredients to grill basket. Cover grill; cook 6 to 8 minutes, shaking basket or stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Add 2 tablespoons reserved marinade; stir to coat vegetables and chicken. Cover grill; cook 2 to 3 minutes or until hot.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"&#8216;Tis the season for tailgating. And, thus, unhealthy eats like hot dogs, nachos and soda. However, Judy Nicassio,&hellip;\n","protected":false},"author":5,"featured_media":10414,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[2983,2988,6426,7400,11285,11455,13876],"class_list":{"0":"post-10413","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-recipes","8":"tag-chicken-teriyaki-recipe","9":"tag-chickpea-salad-recipe","10":"tag-healthy-tailgating-recipes","11":"tag-judy-nicassio","12":"tag-quinoa-salad-recipe","13":"tag-rejuvena-health-aesthetics","14":"tag-tailgating-recipes","15":"cs-entry","16":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recipes: Healthy Tailgating<\/title>\n<meta name=\"description\" content=\"Judy Nicassio, certified nutritionist at Rejuvena Health &amp; Aesthetics in Scottsdale, provides nutritious yet delicious recipes for tailgating parties.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-healthy-tailgating\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipes: Healthy Tailgating\" \/>\n<meta property=\"og:description\" content=\"Judy Nicassio, certified nutritionist at Rejuvena Health &amp; Aesthetics in Scottsdale, provides nutritious yet delicious recipes for tailgating parties.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-healthy-tailgating\" 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