savor
HE BRACKETS ARE SET. The family has gathered. The party has started. The ref’s whistle is about to blow, and tipoff is
about to commence. But what are you stuffing into your mouth as the excitement swells at the March Madness college basket-ball
party?
Pizza, chicken wings and nachos are the standard go-to fare but are certainly some of the most unhealthy options to provide
family or guests. Thinking outside the box and getting beyond those baseline standbys can create a memorable bash and nourish partygoers
as they enjoy the action. Incorporate veggies, lower calorie, lower sodium and non-fried foods into the spread to net a
lively, lighter mood instead of a greasy mess.
Health-conscious alternatives don’t have to be boring either. They can create conversation points and be just as zesty and satisfying as
their unhealthy counterparts. Just as the star player sinks a 3-pointer from the top of the key, you’ll be known as the MVP of the party.
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Baked BUFFALO Cauliflower Serves 8
ingredients
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75
Easy VEGGIE FLATBREAD Pizzas
GRILLED OR BAKED • Offer both regular and gluten-free alternative
Serves 8
ingredients
preparation
Preheat oven to 400 degrees. Alternatively, get grill up to
about 450 degrees. Generously brush bread and crusts with
olive oil. Top with tomatoes, onions, zucchini, peppers, garlic
powder, oregano and a dash of sea salt and pepper. Bake for
8 minutes or grill for 6 minutes. Remove from heat and add
feta and parmesan. Return to oven for 4 minutes or grill for 2
minutes to melt. When cheese melts a little, remove from heat.
To serve, garnish with fresh basil. Slice flatbread into easy-to-eat
strips and cauliflower crust versions into small slices.
www.wrightsvillebeachmagazine.com WBM
2 pkgs of garlic naan bread
from Trader Joe’s, fresh
flatbread or 2 frozen cauli-
flower pizza crusts
2 cup extra virgin olive oil
1 qt of cherry tomatoes,
halved
2 red onion, thinly sliced
1 large zucchini, cut into
half-moons
1 large bell pepper, sliced
1 tsp garlic powder, per
pizza
1 tsp dried oregano, per
pizza
Sea salt and fresh black
pepper to taste
1 cup crumbled feta
1 cup shredded parmesan
2 cup fresh basil, chopped
light artichoke & spinach DIP
Serves 8
ingredients
1 8-oz. package reduced-fat
cream cheese
w cup plain, nonfat Greek
yogurt
2 cloves garlic, minced
1 tsp sea salt
1 tsp freshly ground black
pepper
1 Tbsp Frank’s RedHot
1 tsp onion powder
1 14-oz. can organic artichoke
hearts, drained and chopped
1 clamshell package of organic,
fresh spinach, chopped
roughly
1 cup Italian blend shredded
cheese
1 cup freshly grated Parmesan
cheese
1 pkg of organic celery, washed
and cut into 2-inch sticks
1 small package of organic
carrots, washed, peeled and
cut into 2-inch sticks
preparation
Preheat oven to 400 degrees. In a large bowl, stir together cream
cheese, yogurt, garlic, salt, pepper, Frank’s RedHot and onion
powder. Add the artichoke hearts, spinach, 2 cup of Italian
cheese and 2 cup of Parmesan cheese. Transfer mixture into a
1 2-2 quart baking dish and sprinkle with remaining Italian and
Parmesan cheese. Bake for 30 minutes. Serve with carrot and
celery sticks.
T
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1 head of organic cauliflower
1 cup milk
1 cup all-purpose flour
2 tsp garlic powder
1 tsp sea salt
2 Tbsp olive oil
q cup panko breadcrumbs
q cups buffalo sauce
preparation
Preheat oven to 450 degrees. Cut cauliflower into 1-inch pieces.
Add milk, flour, garlic powder, salt and olive oil to mixing bowl.
Add cauliflower and mix until cauliflower is completely coated.
Strain cauliflower to remove excess batter. Lightly toss cauliflower
with panko breadcrumbs. Bake for 15 minutes on foil-lined pan.
Remove cauliflower from oven, gently toss with buffalo sauce,
and return to the oven for an additional 7 minutes to crisp. Serve
with an organic ranch or blue cheese dressing.