The Super Bowl often includes a high-calorie, high-fat feast. But, if you’re a health-conscious football lover or hosting a Super Bowl soiree, try these delicious recipes!

Sweet potato fries

  Ingredients: 2 sweet potatoes, peeled and sliced like steak fries 2 tbsp olive oil Salt and pepper to taste Other seasonings like garlic powder, cayenne pepper or oregano (optional) Method: 1. Preheat oven to 425 F. 2. In a large mixing bowl, coat the potatoes with oil. 3. Add seasoning mix and toss to coat. 4. Place fries evenly on cookie sheet. 5. Bake 10 minutes, then turn and bake 10 more minutes. 6. Fries should be soft on the inside and crispy brown on the outside.

Coconut-lime chicken bites

  Ingredients: 1/2 cup of unsweetened, shredded coconut 1 tbsp finely-grated lime zest 1 tsp ground cumin 1/2 tsp sea salt 1 large egg 1 lb boneless, skinless chicken breasts, cut into pieces. Method: 1. Preheat the oven to 375 F. 2. In a shallow bowl, combine the coconut, lime zest, cumin, and salt. 3. Place the egg in a separate shallow bowl and beat lightly. 4. Dip the chicken pieces in the beaten egg, shaking off the excess. Then roll them in the coconut mixture to coat. 5. Place the coconut-coated chicken pieces in an even layer on a rimmed or large glass baking dish. 6. Bake for 25-30 minutes until cooked through. 7. Serve immediately.

Chipless nachos

  Ingredients: 1 1/2 cups Iceberg lettuce, shredded 1/2 pound ground chicken, cooked 1/2 cup sliced black olives 1/2 cup tomatoes, chopped 1/4 cup chopped green onions, chopped 1 cup low-fat mozzarella cheese, shredded Method: 1. On a baking pan lined with tin foil, spread a fresh bed of shredded lettuce. 2. Distribute meat, olives, chopped tomatoes, green onion and any additional toppings. 3. Sprinkle with cheese. 4. Heat oven to 350 F and broil for 3 minutes or until cheese is bubbling. 5. Remove immediately and serve. 6. Serve with guacamole if desired. Note: If you do want to use nachos, flax or whole-grain options are available.

Crispy, crunchy chicken fingers

  Ingredients: 4 boneless, skinless chicken breasts cut into chicken finger size 1 cup whole-wheat, Italian-seasoned breadcrumbs 1 cup freshly-grated parmesan cheese 1 tbsp garlic powder 1 tsp Herbamare salt substitute or sea salt 2 egg whites Method: 1. In a medium-sized bowl, combine breadcrumbs, grated Parmesan, garlic powder and salt. 2. In a separate bowl, beat 2 egg whites till combined. 3. Dip chicken fingers one by one into the egg mixture and then roll them in the breadcrumb mixture 4. Place breaded fingers on a baking sheet lined with parchment paper. 5. Bake at 400 F, turning after 15 minutes and baking another 10 minutes till golden and crispy.

Roasted veggie spread

  Ingredients: 1 medium eggplant, peeled and diced in 1-inch cubes 2 red bell peppers, seeded and diced in 1-inch cubes 1 red onion, peeled and coarsely chopped 2 cloves garlic, peeled 1 tbsp olive oil Pinch sea salt and ground black pepper 1 tbsp tomato paste Method: 1. Preheat oven to 400 F. 2. Combine chopped eggplant, peppers, onion and garlic in a bowl and toss with olive oil and salt and pepper. 3. Spread on a baking sheet and roast for 45 minutes, tossing once halfway through baking. 4. Cool slightly, then place veggies in a food processor and pulse 3 or 4 times. The mixture should have a slightly chunky texture. 5. Enjoy with whole grain crackers or vegetables. [embed]bcid:4734377905001[/embed] Courtesy Dr. Joey Shulman drjoey.com  

A cluttered pantry and fridge can get in the way of your weight-loss goals. Follow Dr. Joey Shulman’s simple steps for clearing out your kitchen! 1. Empty all cabinets and your fridge and freezer and wipe them down with wet cloth. If it seems overwhelming to do all at once, pick one section at a time (e.g. containers and mugs, dry goods, fridge, freezer). 2. Prioritize. If you won't use or eat it, donate or discard. (Be sure to check expiry dates!) 3. Group all relevant items together and become a minimalist. No need to have four of the same cereal in your cupboard 4. Get savvy with your storage containers. Think about what your kids need for lunch, which items would help you get healthier, etc. 5. Chop and dice before you put away. And with the price of produce lately, you don't want any fruits and vegetables to go to waste! 6. Get a treat box and a spice box. (Watch video for examples.) 7. Keep water handy so you'll be more likely to meet your two litres per day intake. 8. Check before you buy. Before you head to the grocery store, take a minute or two to look in your fridge and cupboards. Make mental notes for what you have and what you need. Having too much food results in spoilage and unnecessary clutter. [embed]bcid:4734377905001[/embed]

We're three weeks into the Cityline Weight Loss Challenge with Dr Joey Shulman, and she'll be taking your questions on Wednesday, Feb. 3, at 10 a.m. ET in a live Facebook Q&A! Leave your questions for Dr. Joey on this post, and join us on Wednesday, when she'll answer as many questions as she can in the hour.

When it comes to losing weight, there are roadblocks that can often get in your way. If you're one of the many who do shift work, figuring out a schedule that works can be tricky to figure out. Here are a few tips that can help you lose weight while working shifts.

1. Plan your overnight snacks.

A must-do tip for shift workers is meal planning and timing of meals. If you are doing an overnight shift, you will certainly have to have a snack while working. Overnight snacks should be light, easy to digest and quick to grab. Options include yogurt, fruit, nuts, bars, lean proteins and protein smoothies.

2. Pack, don’t buy.

There are too many tempting, unhealthy choices for eating when you’re working shift work. Avoid all packaged and processed foods, as the salts and sugars will leave you feeling foggy and tired. Invest in some good plastic food containers and be sure to pack fresh salads with lean proteins, soups, kale chips and other snacks mentioned above.

3. Try to stick to schedule.

For many, work schedules change from week to week (e.g. three days on, three days off). This makes it very tricky to stick to a set schedule. Whenever possible, try to stick to the routine of having three meals and one or two snacks. As a general rule, when it’s later in the day (i.e. 7 p.m.-7 a.m.), avoid grains and stick to lighter options. Your body is already taxed from doing shift work; overeating or eating hard to digest food will only cause more unnecessary stress on the body.

4. Work it out.

It is not uncommon for shift work to cause elevated cortisol levels. Cortisol is the stress hormone secreted by the adrenal glands. An excess of cortisol in the body tends to lead to excess fat storage around the belly. Regular exercise (three to four times per week) will help to lower cortisol response, thereby leading to weight loss and less stress. Even 30 minutes of brisk walking can help!

5. Sleep in the dark.

Whenever you’re able to sleep, it’s important to try to get as much deep sleep as possible when you’re not working (especially during the hours of 2 a.m.-4 a.m.). Sleeping in the dark will help relax your body into a deeper sleep, allowing you to secrete the hormone melatonin. If you must sleep during the day, you can spray lavender on your pillow to help you relax, drink some chamomile tea and/or use a sleep mask. Courtesy Dr. Joey Shulman drjoey.com

Here is my second Cityline weight loss meal plan. Remember, you don’t have to follow the meal plans exactly. If you find a meal you enjoy, feel free to repeat! I’m a firm believer in being a creature of habit when beginning any new dietary change. With that said, there will be plenty of variety to appeal to all palates—vegetarian, gluten-free, dairy-free, meat-based and more. Enjoy!

MONDAY

BREAKFAST

Green smoothie Serves 1

• 1/2 cup frozen berries
• 1 large handful fresh spinach
• 1 tbsp ground flax seed or flax seed oil
• 1 scoop protein powder of choice
• 1 tsp cinnamon
• 1 cup unsweetened nut milk/water

Method:

1. Place all ingredients in a blender and blend on high for 1 minute or until all is combined and smooth.

MORNING SNACK (optional)

• 1 boiled egg + small green apple

LUNCH

Turkey wrap Serves 1

• 1 whole-wheat wrap
• 4 oz of nitrate-free turkey breast, sliced
• Lettuce and tomato, washed and sliced
• Low-fat honey mustard dressing
• 1 small arugula salad with cherry tomatoes and shaved

Method:

1. Lay wrap flat and add all ingredients. Wrap and enjoy!

SNACK

• 1/4 cup baked chickpeas (Rinse 1 can of chickpeas and coat lightly with 1/2 tablespoon of olive oil. Roast at 350 F for 50 minutes or until crunchy. Store leftovers in an airtight container.)

DINNER

Baked salmon and vegetables Serves 1

• 3-5 oz salmon
• 1 tsp grated ginger
• 1 tsp tamari
• Asparagus, red peppers and onions

Method:

1. Season salmon with ginger and tamari and bake for 20 minutes at 350 F.

2. Saute asparagus, red peppers and onions until onions are clear and serve with salmon.

TUESDAY

BREAKFAST

Apple-cinnamon steel-cut oats Serves 2

• 4 cups water
• 1 cup steel-cut oats
• 2 medium apples, peeled and cubed
• 1 tsp cinnamon
• 1 tbsp coconut sugar
• 1/2 scoop vanilla protein powder

Method:

1. Boil water and add oats. Simmer for 20 minutes, then add apples, cinnamon, sugar and vanilla protein powder.

2. Simmer for 10 minutes and then serve.

MORNING SNACK (optional)

• Carrots and 2 tbsp hummus

LUNCH

Chickpea salad Serves 4

• 1 can chickpeas, drained and rinsed
• 6-oz jar artichoke hearts
• 6 scallions, sliced
• 6 basil leaves, cut
• 1 bunch Italian parsley
• 1 pint cherry tomatoes, halved
• 2 oz Parmesan cheese, shaved

Dressing

• 1/3 cup extra-virgin olive oil
• 1 tbsp freshly-squeezed lemon
• 1 tsp Dijon mustard
• 2 small garlic cloves, crushed
• Sea salt and pepper to taste

Method:

1. Prepare and mix all ingredients for salad in a large bowl.

2. Stir together all ingredients for dressing in a small bowl.

3. Portion into 4 servings and add dressing individually.

AFTERNOON SNACK

• 1/2 cup watermelon and 15 pistachios

DINNER

Nacho-less nachos Serves 2

• 1 1/2 cups shredded iceberg lettuce
• 1/2 lb ground chicken, cooked
• 1/2 cup sliced black olives
• 1/2 cup chopped tomatoes
• 1/4 cup chopped green onions
• 1 cup shredded low-fat mozzarella cheese

Method:

1. On a baking pan lined with tin foil, spread a fresh bed of shredded lettuce. Distribute meat, olives, chopped tomatoes and green onion.

2. Sprinkle with cheese. Heat oven to 350 F and broil for 3 minutes or until cheese is bubbling. Remove immediately and serve.

WEDNESDAY

BREAKFAST

Omelette scramble Serves 1

• 1 egg and 1/4 cup egg whites
• 1/2 cup favourite veggies
• 1 oz goat cheese
• 1 tsp coconut oil
• 1/2 cup blueberries

Method:

1. Melt coconut oil and cook eggs over medium heat.

2. Add veggies and cheese and warm until cheese is melted

MORNING SNACK (optional)

• 1/2 cup of steamed edamame

LUNCH

Rice paper wraps Serves 1

• 2 rice paper wraps
• 4 oz sliced chicken or tofu
• Thinly sliced red pepper, mango, cucumber, carrots, lettuce and cilantro to taste

Method:

1. Prepare all ingredients.

2. Soak rice-paper wrap in warm water, add all ingredients and wrap immediately.

3. Cut into halves.

AFTERNOON SNACK

• 1 pear and 6 walnut halves

DINNER

Tuna flake radicchio boats Serves 1

• 1 can tuna
• 2 tbsp finely chopped celery
• 1 tbsp finely chopped green onion
• 2 tbsp artichoke, finely chopped and cooked
• 1 tbsp low-fat mayo
• 2 halves of radicchio
• Alfalfa sprouts

Method:

1. Mix all ingredients, except radicchio leaves and alfalfa sprouts, until smooth.

2. Place mixture in both leaves and top with sprouts, salt and pepper.

THURSDAY

BREAKFAST

• Banana bread protein muffins (see recipe below) with peanut or almond butter

MORNING SNACK (optional)

• 2 pieces of light Laughing Cow cheese and an apple

LUNCH

Chicken bok choy stir fry Serves 1

• 1-2 heads bok choy, chopped
• 4 oz chicken, cut into small cubes
• 1 cup mushrooms, shitake, oyster or Portobello
• 1 tbsp extra-virgin olive oil
• 1 clove garlic, chopped
• 2 tbsp tamari sauce

Method:

1. Saute oil, garlic and chicken for 5 minutes.

2. Add in boy choy and mushrooms for another 2 minutes, add tamari sauce and toss well before serving.

AFTERNOON SNACK

• Raw veggies and 2 tbsp of hummus

DINNER

Good night smoothie Serves 1

• 1 scoop vanilla protein powder
• 1/2 cup blueberries
• 1 tbsp natural peanut butter
• 1 cup unsweetened almond milk
• 1 cup spinach
• 1/2 cup ice

Method:

1. Blend all ingredients on high.

FRIDAY

BREAKFAST

Cacao yogurt parfait Serves 1

• 1/2 cup plain yogurt
• 1 tbsp cacao nibs
• 1/2 cup blueberries
• Stevia, drizzle of honey or sprinkle of cinnamon to sweeten yogurt, if desired
• 1 tbsp chia seeds or ground flax seed

Method:

1. Mix yogurt with chia or flax and place half in cup of choice. Layer with 1/4 cup blueberries, the rest of the yogurt and the other 1/4 cup blueberries.

2. Add cacao nibs and sweetener of choice.

MORNING SNACK (optional)

• 1 tbsp pumpkin seeds

LUNCH

Chicken quinoa salad Serves 1

• 3 oz chicken, chopped
• 1/2 cup cooked quinoa
• 1/2 cup spinach
• 1/2 cup arugula
• 1/4 cup chopped cucumber
• 10 cherry tomatoes, halved
• 1 1/2 tbsp low-fat ranch dressing
• 1 oz goat cheese

Method:

1. Toss all ingredients together, mix in dressing and sprinkle cheese on top.

AFTERNOON SNACK

• 1 cup kale chips + 3 tangerines

DINNER

Radicchio burger and sweet potato mash Serves 1

• 4 oz chicken or beef burger
• 2 radicchio leaves
• Tomato slices
• Lettuce
• Pickle
• Organic mustard and ketchup
• Sweet potato mash (see recipe below)

SATURDAY

BREAKFAST

Protein power shake Serves 1

• 1 scoop protein powder (flavour of choice)
• 6-8 oz coconut water or almond milk
• 1/2 frozen banana
• 1 tbsp ground flax seed or chia seeds

Method:

1. Place all ingredients in a blender and blend on high until smooth.

MORNING SNACK (optional)

• Carrots, celery and 2 tbsp hummus

LUNCH

• Turkey chili (see recipe below)

Spinach salad

• 1 cup baby spinach
• Chopped veggies (carrots, celery, cucumber, tomato)
• 1/2 avocado, sliced
• 1 tbsp each of extra-virgin olive oil and lemon juice for dressing

AFTERNOON SNACK

• Apple and 1 tbsp almond butter

DINNER

"Pasta" with meat sauce Serves 1-2

• 3-5 oz ground turkey
• Sugar-free tomato sauce
• 2-3 mushrooms, sliced
• Zucchini noodles (sliced thinly, julienne style)
• 2 tbsp olive oil, divided

Method:

1. Saute ground meat in 1 tablespoon olive oil until cooked. Add tomato sauce and mushrooms and simmer for 10 minutes. 2. While simmering, saute zucchini noodles in 1 tablespoon olive oil until softened. 3. Place zucchini noodles on a plate and top with meat sauce.

SUNDAY

BREAKFAST

Mango strawberry cottage cheese crunch Serves 1

• 3/4 cup cottage cheese (2% fat)
• 1/3 mango
• 1/3 cup strawberries
• 1 1/2 chopped walnuts

Method:

1. Mix cottage cheese with fruit and sprinkle walnuts on top.

MORNING SNACK (optional)

• 5 Mary's crackers with 1 tablespoon guacamole

LUNCH

Turkey and avocado sandwich Serves 1

• 2 slices sprouted whole-grain bread
• 1/4 small avocado, sliced thin
• 3-4 slices of turkey
• Handful alfalfa sprouts
• 1 lettuce leaf
• 1 tsp Dijon mustard

Method:

1. Place sandwich ingredients on bread, and serve with mixed green salad with olive oil and lemon vinaigrette

AFTERNOON SNACK

• Orange and 10 almonds

DINNER

Easy salmon and asparagus Serves 4

• 4 sheets 12-inch by 18-inch foil wrap
• 4 5-oz salmon fillets
• 1 pound asparagus
• 1/4 cup lemon juice
• Freshly-ground black pepper

Method:

1. Preheat oven to 450 F. Break ends off asparagus spears and divide spears into four portions.

2. Spray centre of each foil sheet with non-stick cooking spray. Place one salmon fillet in the middle of each sheet, along with a portion of asparagus.

3. Drizzle with lemon juice and add fresh ground black pepper. Bring up sides of foil and fold the top over twice. Seal the ends, leaving room for air to circulate inside the packet. Place on a cookie sheet and cook in oven for 15-18 minutes, until salmon is opaque.

RECIPES

Banana Bread Protein Muffins GARLIC SWEET POTATO MASH Serves 6 Ingredients:

• 2 lbs (4 medium) sweet potatoes, peeled and cubed into 1-inch pieces
• 1 tbsp butter
• 3 cloves garlic, crushed
• 1/2 cup 1% milk
• 2 tbsp light sour cream
• Salt and fresh cracked ground pepper, to taste

Method: 1. Place the sweet potatoes in the slow cooker and add just enough water to cover them. Add salt to the water, then cover and set the slow cooker to 4 hours on low. 2. Just before the potatoes are ready, melt the butter in a small sauté pan and sauté garlic until lightly golden. 3. Drain the potatoes in a colander and return them to the slow cooker. Pour the garlic butter over them, add milk and sour cream and mash until smooth and creamy. 4. Adjust salt and pepper to taste and keep the slow cooker set to warm until ready to eat or up to 2 hours.   HEARTY TURKEY CHILI Serves 8 (1 cup each; freeze leftovers) Ingredients:

• 1 cup onion
• 1/2 cup celery
• 1 large can diced tomatoes
• 1/2 cup red pepper
• 1 cup carrots
• 19-oz can red kidney beans
• 19-oz can black beans
• 12 oz ground turkey meat
• 1 tbsp chili powder
• 2 tsp minced garlic
• 1 tsp oregano
• 1 tsp basil
• 1 tbsp sugar

Method: 1. Dice onion, celery and red pepper. Peel carrots and slice. Brown the ground turkey in a pan. 2. Combine diced tomatoes, kidney beans, black beans, onion, celery, red pepper, carrots, chili powder, garlic, oregano, basil and sugar in a cooking pot. 3. Bring to a boil then reduce heat to medium simmer. Stir often.

Click here to download a printable PDF of the meal plan.

Recipes and meal plan courtesy of www.drjoey.com