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As my husband so lovingly reminds me … every day … football season is about to begin (I know, I know, preseason is in full swing). While I’m not a big fan of the sport, I AM a big fan of the foods that go along with it. I am especially fond of nachos. I am NOT a big fan of the calories though (let’s not forget, I’m a health coach after all). Anyway, I have something special for you today.

Growing up, my mom made the BEST nachos. That’s not even me being biased. Other people think so too. For example, in college, when I met Matt and learned that I’d have to get on board with football season very quickly, I introduced him to my mom’s nachos and though skeptical at first, he was instantly sold. And here’s why:

She makes the nachos individually. That means that every chip has every ingredient on it. Beans, cheese, jalapeno, whatever else you want to add. Every bite … perfection. Does it take more time to make nachos this way? Yes. Is it worth it? Absolutely.

The good news: This is, hands down, the best way to make and eat nachos.

The bad news: It’s far too easy to overeat nachos when they’re this good.

That’s where I come in. Healthifying these is super easy and I promise, super satisfying.

All you need to do is replace chips with sliced bell peppers. I like to buy the baby bell peppers in a big bag for cost efficiency and ease of preparation. I just slice off the stems, cut in half and remove the seeds. Then, build like a regular nacho! Our favorite toppings include refried beans, pepperjack cheese and sliced jalapeno. If we’re feeling really crazy, a slice of spicy grilled chicken goes a long way as well. You can bake them just as you would typical nachos. The peppers add a little bit of sweetness to the salt and spice of everything else and you keep an amazing crunch.

Do me a favor. No. Do yourself a favor and try this hack out! Will you?

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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