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.”
1 pound snacking nuts
1 pound American Pistachios, in-shell
6 tablespoons Teriyaki sauce
2 tablespoons Dijon mustard
2 tablespoons Canola oil
Sea salt to taste
Warm the canola oil in the pan or wok on your stove top, add the pistachios and lightly toast. Add the teriyaki sauce and Dijon mustard, coating the pistachios evenly; season with sea salt to taste. Remove from heat; serve hot in the vessel of your choice.
More Tailgate Recipes with Amazing American Pistachios
From appetizers, dips, game-day drinks and more, pistachios add a healthy zing to your football gatherings. Today we are featuring American Pistachios with Teriyaki and Dijon Mustard, Grilled Chicken Tacos with Mango Pistachio Slaw, and delicious, and easy to make Pistachio Pie. 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..
Bryan Snyder, APG Ambassador and Nutritionist for the Denver Broncos, shares his tips on how to improve your eating habits.
6 Chicken Breast, boneless and skinless
3 tablespoons BBQ spice
Salt and Pepper, to taste
1/4 pound Melted butter
1 1/2 cups Unseasoned Rice Wine Vinegar
1 cup Water
4 Serrano Chiles, cut into rings
3 tablespoons Sugar
1/2 teaspoon Salt
8 ounces Cabbage, tough outer leaves and stem removed, diced (about 2 packed cups)
1 1/2 cups Mango, peel, remove seed and finely diced
3 tablespoons Red Bell Pepper, remove seeds, ribs and finely diced
2 tablespoons Fresh Cilantro Leaves, Chopped
1/4 cup Whole Roasted Pistachios
Preheat the grill or broiler until very hot. Season 6 boneless skinless chicken breasts, brush or mop with melted butter or oil and season with BBQ spice, salt, and pepper. Grill the chicken breasts on the grill or in the broiler, 2 to 3 minutes. Then turn and cook the other side. Keep turning the chicken every minute or 2 to avoid blackening or sticking; baste with butter on each turn. Total cooking time is 10 to 12 minutes for small breasts and 18 to 20 minutes for larger breasts. Transfer onto cutting board and allow to cool. Slice chicken across the grain into diagonal strips. Serve hot with warm flour tortillas and Mango Pistachio Slaw (see recipe below).
Put the vinegar, water, serranos, sugar and salt in a large sauce-pan and bring to a boil. Reduce the liquid by half, about 10 minutes. Add the cabbage and cook for 1 minute, stirring occasionally. Strain, reserving the liquid, and cool the cabbage in a bowl placed over a larger bowl of ice water. When cool, add 1 tablespoon of the reserved cooking liquid, the mango, bell pepper, cilantro and pistachios. Thoroughly combine.
One 9-inch pie
1 1/3 cup roasted, unsalted pistachio kernels
2 tablespoons flour
¾ cup plus 1 tablespoon sugar
6 oz (1 ½ sticks) unsalted butter, room temperature
½ teaspoon salt
¼ cup roasted, unsalted pistachio kernels coarsely chopped by hand, set aside
1 cup very cold water
4 1/4 cups flour
½ tablespoon salt
½ tablespoon sugar
11 ounces shortening, cubed and very cold
6 ounces (1 ½ sticks) unsalted butter, cubed and very cold
In the bowl of an electric mixer, combine ingredients in the order they are listed, starting with water in the bowl first. Using a paddle attachment, mix until all ingredients are combined and a nice dough has been formed. Remove dough from the mixer, wrap in clear plastic wrap and chill in the refrigerator for at least one hour. Once chilled, roll on a well-floured surface into a circle for a 9-inch pie pan.
Pulse the pistachios in a food processor until very coarsely chopped (some of the pistachio will be mealy and the remainder will be coarse). Turn pistachios into a mixing bowl, add all other ingredients and combine with a spatula until fully incorporated.
Fill an unbaked pie shell with the pistachio mixture, smooth the top with a spatula, and bake at 350 degrees for 30-40 minutes, sprinkling the remaining pistachios on top about 2/3 through the baking process. Test for doneness by inserting a clean knife or toothpick in the center—it should come out clean and the tart should not jiggle. The top will be deep golden. If the crust begins to brown before the pie filling is set, cover loosely with aluminum foil and bake until done.
Serve slightly warm with whipped cream or ice cream.