Game Day

 



Eat Pistachios and Watch Football!



Bryan Snyder, the Team Nutrition Manager for the Denver Broncos, meticulously plans the diet of the Denver Broncos to maximize each player’s performance and recovery. The hard-hitting impact of weekly games and daily practices takes a toll on the players’ bodies, so their nutrition plan is designed to help them achieve specific performance and recovery goals.

While the average person doesn’t take the same hits as a professional football player, the need for a healthy diet to battle the stresses of everyday life is just as important. According to Snyder, a big part of one’s nutrition plan should be mindful snacking habits that ask the question: Is my snack of choice helping or hurting my everyday performance?

“One very easy way to improve your overall nutrition is to replace some or all of your not-so-wise snacks like chips, cheese flavored crackers, sugary ‘fruit snacks,’ pre-made snack cakes, cookies, soda, or candy, with something that still tastes good, but is full of healthy nutrients,” says Snyder. “Pistachios are one of the best recommendations I can make because they’re packed with many important nutrients, and because they are very versatile. They are perfect for snacking, adding into smoothies, topping off oatmeal, or sprinkled over a salad.”

Game Day Recipes



Pistachio Fizz

By Chef Tory McPhail


Pistachiomolé

By Chef Robert Del Grande


American Pistachio Nuts with Texas Pete Hot Sauce

By Chef Grant MacPherson


Pistachio Hummus

By Chef Chef Sean Brock


Creole Black Skillet Pistachios

By Chef Tory McPhail


Pistachio Chimichurri

By Chef Sean Brock


Low Country Shrimp Tostada with Mango Pistachio Salsa

By Chef Ben Berryhill


Low Fat Cinnamon & Vanilla Crusted Pistachios

By Chef Tory McPhail


American Pistachios with Teriyaki and Dijon Mustard

By Chef Grant MacPherson


Grilled Chicken Tacos with Mango Pistachio Slaw

By Chef Ben Berryhill


Pistachio Pie

By Chef Lauren Mitterer


Pistachio Orange Granola

By Chef Art Smith


Pistachio Rice Cakes

By Nigel Mitchell


Pistachio Rum Moustache

By Chef Grant MacPherson


Pistachioritas

By Chef Robert Del Grande


Pistachiomento Cheese

By Chef Robert Del Grande




Get Game Day Ready with Pistachios

Add some Pistachio Pizzazz to your Football Gathering
From appetizers, dips, game-day drinks and more, pistachios add a healthy flair to your football gatherings. Today we are featuring recipes to add some flavorful pizzazz to your game-day pistachio snacks: Applewood Smoked Pistachios, Curry-Dusted Pistachios, and Saffron and Vanilla Pistachios. Be sure to check by regularly as we will be posting new recipes each week to help you with your tailgate party planning throughout the football season.

Why are pistachios a great snack for football fans tuning in at home?

Bryan Snyder, APG Ambassador and Nutritionist for the Denver Broncos, explains why pistachios are the ideal food for your game-day gatherings.




Applewood Smoked Pistachios

By Chef Grant MacPherson


Ingredients
1 pound American pistachios, in-shell
½ cup Applewood chips soaked in water
4 Rosemary sprigs
Sea salt to taste

Instructions
Soak apple wood chips in water. Remove the chips from water, place in deep pot over high heat until the chips begin to smoke. Place the pistachios in colander with rosemary sprigs, position colander in the pot with smoking chips. Cover and smoke for five minutes. Remove colander from pot, toss pistachios in mixing bowl with sea salt to taste. Remove and serve warm in the vessel of your choice.


Curry-Dusted Pistachios

By Chef Grant MacPherson


Ingredients
1 pound American pistachios, in-shell
½ ounce Yellow curry powder
4 tablespoons Canola oil
Sea salt to taste

Instructions
Warm canola oil in a roasting pan or wok on your stove top, add pistachios and lightly toast. Add the curry powder and continue toasting; season with sea salt to taste. Remove from heat and serve warm in the vessel of your choice.


Saffron and Vanilla Pistachios

By Chef Grant MacPherson


Ingredients
1 pound American pistachios, in-shell
1.5 ounces Spanish saffron steeped in cold water
2 Vanilla beans, scraped
2 tablespoons Canola oil
Sea salt to taste

Instructions
Warm canola oil in roasting pan or wok on your stove top, add pistachios and lightly toast. Add saffron, with some liquid, coat the pistachios. Add the vanilla bean and stir to incorporate; season with sea salt to taste. Remove from heat, serve warm in the vessel of your choice.