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Finals Fever - Watch the Big Game, Without a Big Gain!

Wednesday, September 2016

We love football finals season, no matter what code you follow or team you support (or even if you don’t follow the football at all!), there’s something wonderful about the tradition of a footy finals gathering.

We’ve collected some of our favourite healthier footy finals recipes for the day so you can celebrate the ‘big game’, without having to worry about a big gain! (If only watching sport had the same sort of calorie burn as participating in it!)


Sweet Potato Chips

  • 2 large sweet potatoes
  • Salt and pepper to taste
  • ½ teaspoon sweet smoked paprika
  • 1 Tablespoon olive oil
  1. Scrub the potatoes well (no need to peel them if you favour a more 'rustic' chip) and cut them into good chunky chip/wedge sized pieces.
  2. Drizzle your chips with a good dash of olive oil, and toss well with a sprinkle of salt and pepper and ½ teaspoon of sweet smoked paprika.
  3. Spread the chips in a single layer on a baking tray and bake for 35 to 40 minutes at 200c – or until cooked through (timing depends on the size of the chip cut, so keep a close eye on them).


Sausage Rolls

Ditch the frozen packaged variety - these are so full of flavour, your guests will never guess that they're a healthy swap!

  • 1 zucchini, grated
  • 1 carrot, grated
  • 1 apple, grated
  • 1 stick of celery, finely chopped
  • Handful of parsley, chopped
  • 2 cloves garlic, crushed
  • 2 teaspoons dried oregano
  • 2 teaspoons Worcestershire sauce
  • 2 Tablespoons walnuts, chopped
  • 500g lean beef mince
  • ⅔ cup quick cook oats
  • salt and pepper to taste
  • 6 sheets of fat reduced puff pastry
  • 1 egg beaten together with 1 Tablespoon water
  • 1 Tablespoon sesame seeds
  1. Using your hands, mix together all of the ingredients in a bowl, except for the pastry, egg and sesame seeds.
  2. Cut pastry sheets in half and spread ⅓ cup of meat mixture evenly along one edge of the pastry.
  3. Brush the other edge with the egg and roll up the pastry.
  4. Brush the top of the roll with egg wash and sprinkle with sesame seeds. Cut the roll into desired portion sizes and arrange on lined baking trays.
  5. Bake for 20-25 minutes at 200c or until golden brown.



Grilled Chicken Satay with Spicy Peanut Sauce

If you find yourself with any leftover peanut sauce, it's too delicious to waste - try it drizzled over your favourite steamed or roasted vegies!

Chicken marinade ingredients:

  • 1/2 cup light coconut milk
  • 1 Tablespoon fish sauce
  • 2 teaspoons red curry paste
  • 1 tablespoon chopped coriander
  • 1/2 teaspoon ground turmeric
  • Salt and pepper to taste
  • 550g skinless chicken breast
  • 16 large Bamboo skewers (soak in cold water to prevent burning)
  • lime wedges, for garnish

Peanut sauce ingredients:

  • ¾ cup peanut butter (homemade or as healthy as you can find it!)
  • ¼ cup rice vinegar
  • ¼ cup water
  • ⅓ cup tamari or soy sauce (low salt versions)
  • 3 Tablespoons honey
  • 1½ teaspoons grated fresh ginger
  • 2 cloves garlic, crushed
  • ½ red chilli, finely chopped (optional)
  • 1 Tablespoon chopped peanuts, for garnish
  • 1 Tablespoon chopped coriander, for garnish
  1. Slice the chicken into long, thin strips.Mix all the marinade ingredients in a bowl and add the chicken, turning to coat well. Cover and refrigerate for at least 4 hours.
  2. To prepare the peanut sauce – combine all of the ingredients and whisk well.
  3. Thread marinated chicken onto soaked skewers.
  4. With your grill on high, cook the skewered chicken 2 to 3 minutes per side, or until cooked through.
  5. Serve with lime wedges and peanut sauce and garnish with coriander and peanuts.



  • 8 thin whole-grain pita breads or tortillas
  • 450g chicken breast (skin off)
  • 1 1/2 teaspoon cumin
  • 1 1/2 teaspoon oregano
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • Oil (spray/olive/coconut)
  • 1/2 small onion, cut into strips
  • 1 red capsicum, cut into strips
  • 1 clove garlic, minced
  • 1-1/3 cup low fat grated cheese
  • Baby spinach leaves

Homemade avocado salsa:

  • 1 large avocado, peeled and diced
  • 2 roma tomatoes, diced
  • 1 small tin corn kernels, drained
  • 1 clove garlic, minced
  • ½ small red chilli, seeded and diced
  • 1/4 cup fresh coriander, chopped
  • 2 Tablespoons fresh lime juice
  • 1/4 cup red onion, chopped
  • 1 Tablespoon olive oil
  1. For the salsa, combine all ingredients in a bowl and refrigerate until you’re ready to use (it’s best to prepare this first as it gives the salsa some time to marinate).
  2. Slice chicken breast into smaller cutlet sized pieces and season generously with cumin, oregano, garlic powder, salt and pepper.
  3. With your frying pan over a medium heat, add a teaspoon of oil and cook the chicken until coloured on both sides and cooked through. Remove from heat, cut the chicken into strips and set aside.
  4. Add 1 teaspoon of oil to the pan, and cook onion and capsicum for about 2 minutes. Add garlic and continue cooking until vegetables are soft. Remove from heat and set aside.
  5. In a clean frying pan over medium heat, add a dash of oil and add a pita/tortilla. Top the pita/tortilla with a thin layer of cheese, then spinach leaves, sliced chicken pieces, onions, capsicum, avocado salsa and then top with a second pita/tortilla.
  6. When the cheese is melted and the bottom pita/tortilla looks golden brown, flip it over to cook another minute on the other side (the easiest way to do this is to put a plate on top of the quesadilla, flip it over onto the plate, then slide it back into the pan with the uncooked side down.
  7. Remove with a spatula, cut into wedges, and serve while still warm.


Other great choices to have at hand include some air popped popcorn, hummus with vegie sticks, fruit skewers, unsalted nuts, sushi and vietnamese style cold rice paper rolls.

Make smart choices, make sure you keep active (get the ball out for a half time kick to kick game in the backyard!), but most of all – enjoy the day!

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Finals Fever - Watch the Big Game, Without a Big Gain!