David Zinczenko’s ‘Zero Belly’ Football Season Recipes

Football season is finally here! And, for some us, that means lots of game day cheer and parties that often serve calorie busting eats. Best-selling author and wellness expert, David Zinczenko, stopped by Access Hollywood to share his defense against belly bloating game day food from his latest book, “Zero Belly Cookbook.”

BBQ Spiced Nuts
(yields 4 cups)

  • 1 tsp. kosher salt
  • 2 tsp. smoked paprika
  • 1 tsp. garlic powder
  • ½ tsp. dry mustard
  • ½ tsp. ground ginger
  • 2 egg whites
  • 2 tbsp. maple syrup
  • 4 cups raw mixed nuts
  • Olive oil spray

Preheat oven to 350-degrees. Mix together the salt and spices. In a large bowl whisk the egg whites until foamy. Whisk in the maple syrup. Add the nuts and toss to coat. Stir in the spices and mix until evenly coated. Spoon nuts onto a nonstick rimmed baking sheet lightly coated in olive oil spray. Spread evenly.

Bake for 25 minutes, stirring two or three times throughout, until the nuts are dry and toasted.

Buffalo Chicken Skewers
(serves 4)

  • 8 oz. skinless, boneless chicken breasts, diced into ½ inch pieces
  • ½ cup Red-Hot Buffalo Dressing (see below)
  • 8 Stalks Celery

Red-Hot Buffalo

  • 3 tbsp. hot sauce
  • ¼ cup mayonnaise
  • 2 tbsp. vinaigrette

Combine ingredients in a glass jar and shake. Store in the fridge for up to 2 weeks.

Combine the cubed chicken and ¼ cup Red Hot Buffalo Dressing in bowl and allow to marinate for 10 minutes. Use a slotted spoon to transfer chicken to plate lined with paper towels. Slide the chicken cubes onto soaked wooden skewers.

Heat an outdoor grill or grill pan over medium heat. Place skewers on grill for 4 minutes. Flip and cook for 4 more minutes. Place the remaining ¼ cup hot sauce in a small bowl. Serve alongside the hot grilled skewers and celery sticks.

Mini Crab Cakes with Sweet Potato Fries
(serves 4)
Crab Cakes

  • ½ red bell pepper
  • ½ yellow bell pepper
  • 1 red onion, minced
  • ¼ cup gluten-free breadcrumbs
  • 3 tbsp. mayonnaise
  • 3 dashes hot sauce
  • 1 tsp. Dijon mustard
  • ¼ cup almond meal
  • 1 large egg
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 lb. crab meat
  • 2 tbsp. olive oil

Sweet Potato Fries

  • 20 oz. sweet potatoes
  • ½ tbsp. olive oil
  • ½ tbsp. thyme
  • ½ tbsp. rosemary
  • ½ tsp. cumin


  • ¼ cup mayonnaise
  • Juice of ½ lemon
  • ¼ tsp. smoked paprika
  • ½ tbsp. relish


  • 1 head Bibb lettuce
  • 1 lg. tomato, sliced
  • ½ avocado, sliced

In a large bowl, combine all of the ingredients for the crab cakes except for the crab, and the oil and mix well with spatula. Carefully fold in the crab. Use hands to form 12 cakes. Flatten the crab between palms of hands to about ¾-inch thickness. Set aside.

Preheat oven to 400-degrees. Cut each sweet potato in half length-wise and then into wedges. In a large bowl, combine the potatoes, olive oil, and spices. Toss evenly to coat. Spread the potatoes in a single layer a baking sheet. Bake for about 35 minutes, until crisp.

Meanwhile, heat oil in pan over medium-high heat. Use a spatula to place each crab cake in the pan. Sear for 3 minutes, or until lightly browned. Flip each cake over and cook for 3 more minutes. Transfer the cooked crab cakes to baking sheet. Reheat in the oven with fries 5 minutes before serving.

To prepare the aioli, mix together all of the ingredients in a small bowl. To assemble the “po boys”: Place each crab cake on a lettuce leaf and top with dollop of aioli, a slice of tomato and a slice of avocado. Divide the hot fries among four plates and serve with 3 “po boys.”

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