October 25, 2021

Acqua NYC

Fit And Go Forward

Try these healthy game day dip recipes from Tom Brady’s book

Without tailgates the temptation to be unhealthy may be less this Sunday.

Want to eat like the G.O.A.T. on Super Bowl Sunday? Well if you consider Tom Brady to be the greatest of all time, then you’ll love these recipes that came straight from the quarterback’s playbook.

Whip up a batch or two of these healthy, delicious dips from Brady’s book “The TB12 Method: How to Do What You Love Better and For Longer” and enjoy the game guilt-free this weekend as the Tampa Bay Buccaneers get ready to take on defending champ Patrick Mahomes and the Kansas City Chiefs in Brady’s hometown Super Bowl.

TB12 Chunky Guacamole

Guacamole is a staple of the TB12 diet. A daily intake of avocado provides a nice boost of unsaturated fats and can raise your body’s level of good cholesterol. Avocados also contain fiber, potassium, folate, as well as B, C, and E vitamins.

Makes: 2 servings (about 1 cup)
Takes: 10 minutes


1 ripe Haas Avocado

1/4 cup diced white onion, rinsed and strained

1/2 green jalapeño, seeded and finely diced, optional

Zest of 1 lemon or lime + 1 Tablespoon fresh juice

12 fresh basil leaves, rolled and sliced into thin ribbons

1 clove of garlic, finely grated or minced

1/2 teaspoon Himalayan salt (you can add more to taste at the end)

1/4 teaspoon ground coriander

Place the onion, garlic, salt, spices, juice, and chilies in a bowl. Zest citrus into mix, and mix well.
Run your knife around each avocado lengthwise, carefully cutting down to the pit. Twist the avocado in half and remove the pit. With the cut side up, slice the avocado into cubes. With a spoon scoop the cubes of 1/2 the avocado into the bowl, mash with a fork until smooth, add the cubes of the second avocado and the basil and fold into mix, mashing slightly but leaving big chunks mostly intact. Adjust salt and jalapeno to taste and serve immediately. Skip the chips and serve with veggie sticks or Sweet Potato Toast instead!

TB12 Hummus

Makes: 4-6 servings (1/4 to 1/2 cup)
Takes: 15 minutes

1 1/2 cups cooked chickpeas or 1 (15 oz) can
1-2 medium cloves garlic
2 scallions (white and green parts only) chopped
1/3 cup of goof-quality organic tahini (tahini separates; best to use the tahini paste, oil reserved)
1 lemon, juice + zest
1 teaspoon of Himalayan salt
1/4 teaspoon ground cumin
2 tablespoons organic extra virgin olive oil
1/4 cup cooking water from the chickpeas, or purified water, adding more if needed
Pinch of smoked paprika


Place everything but the il and water in a food processor. Blend for about a minute, then scrape down the sides with a silicone spatula and blend for another minute or so.

With the food processor running, add the olive oil, then add the water until the mixture is smooth and well combined, continuing to scrape down the sides as needed.

We like to leave the hummus a little creamier than usual, as it will thicken as it cools. Store in a glass container with an airtight lid and top with a little more olive oil and a sprinkle of smoked paprika.

Recipes reprinted with permission from “The TB12 Method: How to Do What You Love Better and For Longer.”

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