Last week I shared that we have season tickets to the Michigan Football games!!! Woohoo!! This also means season tickets to a fun tailgate most Saturdays from now until November.
As you probably know tailgates are not really known for the healthiest of food choices and often are filled with fatty foods, lots of carbs, some protein, and lots of beer. While I have NO problem with those in moderation I have this problem of EAT.ALL.THE.THINGS when they are in front of me.
So this year I decided to give myself a challenge. Since we will be at the game each weekend I am going to strive to bring something healthy each week. It doesn’t have to be 100% clean and definitely won’t be screaming “I AM SUPER HEALTHY” but I do hope to sneak some superfood, healthy fats, and complex carbs into the mix each week.
So here’s my challenge:
Tailgating Challenge: To bring something healthy to each tailgate all season to help fuel myself and my friends with some sort of healthy nutritionally rich food! I’m not following any diets or sticking to 100% clean foods just making a healthy option for everyone.
By bringing one healthy thing to the tailgate, I hope to show our friends/family that you can enjoy and indulge in life while still having healthy choices around you that aren’t always a big bowl of salad. ALSO it will make me feel better to know that I made at least ONE healthy decision every Saturday!
If you’re heading to a tailgate this fall join my challenge and challenge yourself to bring a healthy option! I hope that these recipes provide inspiration to you and your family too.
The first week of our tailgating season we made Scones for breakfast. The problem was that we forgot them in Illinois so they did not make the tailgate. Have no fear they traveled with us for the second game, thankfully they were both morning tailgates!
Heres my recipe (adapted from Amy):
I also decided to make a savory scone by using The Dusty Bakers recipe for her Goat Cheese, Chive & Walnut Scones. I again used oat flour rather than the gluten-free cookie flour. My goat cheese was a bit warm so it didn’t crumble very well rather it is streaked throughout the dough which is kind of fun as well. I did not add any sugar to one of the batches that I made and enjoyed it without sugar better.
Goat Cheese, Chive & Walnut!
Since the games are EARLY and I would not have a lot of time to prepare the scones I made the dough on Wednesday, wrapped it in plastic wrap and then stored it in the fridge so it would stay fresh. My intention was to roll out the dough Saturday morning and bake the scones off.
BUT because we forgot the dough that didn’t happen. SO on Sunday when I got home I rolled out the dough, baked some off for Brent & I for lunch, and then cut and froze the remaining scone mix. I froze the scones on the cookie sheet/cutting board for 2 hours then transferred them to plastic wrap and put them back in the freezer.
On Saturday I woke up and popped them in the oven and bake them before we head to the tailgate. Then I tossed them in a glass Pyrex and headed out the door. I would definitely recommend rolling/patting out the dough and cutting the scones in advance if you’re not baking them off right away!
PIN me for later!
These scones were a HIT and definitely will be made again. I’ll be back later this week with my week 2 recipe!