It became almost overwhelming in many different ways, including the enormous support I received from all of you!! It was wonderful to hear that friends of friends in different parts of the globe were reading it and following the updates and were also looking forward to reading some more.  This detox took me to a whole new world in the food field, so much so, that I stopped writing my “detox journal” to take the time to absorb and comprehend what I was learning and discovering. Of course,  I’m nowhere close to being done learning and discovering, but I feel ready to share with you some of the main things I’ve learned over the past eight months.

Things Aren’t Always What They Seem

One of the first things that completely blew my mind was discovering the ingredients that things like the “granola bar” I religiously bought at the grocery store was really made of. I give full credit for this to the Certified Nutritionist that ‘undresses’ some of these foods’ dirty little secrets. Thank you, Briana Southward, creator of TheNakedLabel.com for doing so, and explaining to us what high-fructose corn syrup is all about, and showing what all these strange ingredients can do to your body. Sooo, I highly recommend that you check out her website and be ready to be amazed and shocked by some of her findings.

Eat a Rainbow

Well, in case undressing your grocery list isn’t of much interest to you, here’s the other big thing I’ve learned these months: eating in colors.  And I can NOT tell you enough about it!!

To some of you, this may not be anything new, but it definitely was for me. Yes, I had obviously heard that veggies are super good for our body and always made sure I had some lettuce and tomato in my fridge to have my ‘veggie intake’, but after I was “undressing” other foods, I also got very curious to find out what was it that made a broccoli ohh-so-good for you, as well as the best ways to take full advantage of its healing and nutritious properties. Since then, I have been reading more and more about the healing and nutritional benefits of just about everything that goes into my fridge and kitchen counter, and I have been slowly understanding why it is so darn important to eat in colors.

Having said that, I would like to show you what my groceries looked like when I first started the detox, and what I like to call my “basic groceries” look like now, eight months later. Check it out:

This was my food when I started the cleanse, eight months ago

These are the basic ingredients I make sure to have in my grocery cart every week now, for my green smoothies, plus any additional fruits, veggies or grains for meals.

I’d like to emphasize the fact that I did not decide to do a detox, or cleanse, to lose weight. Sure the results also showed on the scale and in my clothes and I won’t complain about it   But what I was looking for was a lifestyle change, and to really experiencing “feeling great from within”.

So, what are the main changes or adjustments you may wonder? Well, the most important to me is the green smoothies I now try to have every day. Since the best way to benefit from the properties of most whole foods is in their raw state, I decided to incorporate them on my daily routine. The base ingredients I use are: spinach, lemon, ginger, celery, broccoli and apple, and I rotate the following ones: kale, dandelion, swiss chard, oranges, grapefruit, pear, pineapple, beets and just about any colorful fruit and veggie that is in season.

This is how I now start my day

I started off by making a fresh glass of this goodness every day, but found it very time consuming and started to skip them, so I decided to make a big jug of green juice once a week, and now every morning before I head out, I drink a glass of this green smoothie… I’ll be honest, the taste isn’t always the greatest, but it isn’t so bad either, and when I know I’m really fueling my body with a bunch of nutrients, fiber, vitamins, minerals, iron and the stuff it needs to create anti bodies, and much, so much more – it makes me enjoy it a lot more! – I should also mention that I’ve been able to stay away from catching a cold or flu, and boy have I been exposed to some sickies the past few months!! – it’s the time of the year.

I have to mention that my fiancé has played a great role in this whole process, and has been on board on this from day one. He too, has benefited tremendously from the foods we’ve been introducing to our diet and has claimed to feel more energetic, and have that overall ‘feel good’ sensation every day

There have been other adjustments to our diet, like incorporating seeds to it. Enter our second favorite smoothie: the fruit smoothie! For this one, our base is blueberries, strawberries, and a combination of banana, mango or anything else we stumble upon. We blend them with almond milk, vanilla, a bit of sugar and add some Chia seeds, which, in case you didn’t know, is loaded with fiber, omega-3 and protein.  We are currently in the process of bringing other seeds and nuts to our diet stay tuned to find out what they are!

I should also mentioned that doing all this, hasn’t stopped us from going out for dinner and ordering what we want or crave, or having a nice cold beer on a Friday night, and even getting caught up in the busy day-to-day activities and going a full week without our “fuel” (green smoothies). This, according to my Naturopathic Doctor, is totally OKAY!! I mean, it really isn’t about being perfect and shame on us if we forget to make our weekly batch of smoothies and eat a hot dog after a late night out! It really is okay. The key is to go back and continuing to go back on track with your healthy habits on a regular basis. That, I find, has been what has kept us really “on track” with a healthier eating lifestyle.

So, my advise to you is, if looking to making some healthier choices is part of your new years resolutions, GO FOR IT!! Choose the plan that works for you. And do it all at your own pace. Educate yourself as much as you can about what you are currently eating.  Here’s a tip: take one ingredient you regularly use to cook and look up the nutritional value in it, and then decide if it is good for you, if you want to continue to eat it or if you are up for a substitute.  Be realistic, don’t be so hard on yourself that you may end up quitting your plan just a few hours later. But DO challenge yourself and know that you will do it.  Take one day at a time, or even one hour and one meal at a time if you need to.  You will be amazed at the results, but most of all, enjoy the journey!! Our bodies are worth going through it!!

Are you planning to make any changes in your diet as part of your New Years Resolutions? What is your action plan to achieve it?

Have a very Happy New Year!!

At the age of 7, I was sitting in the living room with my Dad and brother watching the Leafs game, as we always did Saturday evenings. My dad would crack open a beer and watch the game while sitting in his recliner.

I was always curious what my dad was drinking in this mysterious brown bottle with a funny lid. I walked over to his recliner, and asked him if I could have a sip. Without hesitation, he responded by simply handing me his beer. Surprised by his response, I took the bottle in hand, and took a big sip. As it flooded into my mouth, all I could think of was… DISGUSTING!! It was a taste I’ve never had before, and at that time never wanted to have again. Looking back, I realize it was my dad’s way of teaching me a lesson!

It wasn’t until late in high-school, and early college when I began my quest to acquire a taste for beer. Mission accomplished! In the words of Will Ferrell from the movie Old School “So good! Once it hits your lips, so good!”

25 years after my first sip of beer, I’m now writing a blog post devoted to this heavenly liquid.

One of these pints is not like the other

Beer comes in many flavours and styles that it can be difficult to understand the difference from one pint to the next. We’ve all heard of the terms: ale, lager and stout. Some people think that these terms are all synonymous with each other. The fact is that each of these brews are all very different. Because of the different brewing techniques used and ingredients, each of these brews produce a very unique flavour profile. Below you’ll find list of common types of beer available today.

My Favourite Beers

Whenever I’m at a pub, or picking up some beer at the beer store, I always like to try something new. I’ve discovered some great beers this way, and some not so great… but it all comes down to personal preference and taste.

Here’s my ever-growing list of favourite beers…

	Alexander Keith’s India Pale Ale			Kronenbourg 1664
	Mill Street Organic Lager			Kronenbourg 1664 – Blanc
	Moosehead Lager			Kokanee
	Steam Whistle			Muskoka Mad Tom IPA
	Rolling Rock Extra Pale

What’s your favourite beer?

Share your favourite beer by commenting below.

Inspired by his love for this refreshing beer drink, I blogged about Micheladas a couple of years ago, but it wasn’t until last week, that my cousin Lili brought up the fact that there is only one recipe for Michelada on Foodberry.com. Yeah, shame on me, only ONE of all the many different types that there are. I immediately saw the need for a new blog to showcase just a few more of the popular options of this goodness in a glass

Okay, Michelada is basically made with beer, lime and juice. And apparently, that is what many call “Chelada”. This drink has been a popular choice in Mexico for as long as I can remember. It is said that the drink goes back to the 70′s and, like many fabulous inventions, it was discovered by “fluke”.

CHELADA:

Ingredients

• 1 light beer of your choice (I am using Corona)

• the juice of 2 medium limes

• salt to trim the glass

• ice cubes

First, dip the top of the glass on a bowl w/water and then dip it in salt

Add a few ice cubes on the glass, and squeeze the juice of the limes

Add beer and enjoy!!

MICHELADA:

Follow the same steps as the Chelada, then add a dash of Maggi sauce (or soy sauce), and a dash of Worcestershire sauce. Enjoy!

Michelada is just a 'spicier' version of the Chelada. Feel free to add some chili flakes to the salt rim.

CLAMATADA:

Same ingredients as the Michelada, plus 1/4 cup of clamato juice.

Follow the same steps to prepare a Michelada or Chelada, but leave about 1/4 of the glass empty to top off with Clamato juice. If you like Caesars, then you’ll be a fan of this version of the Michelada!

For this version of Michelada, I mixed regular salt and celery salt for the rim, to add more of the "Caesar" taste to this Clamatada.

Don’t you just love how the the lime juice sits at the bottom, as the beer and Clamato juice blend perfectly? mmm mmm mmm!

And last but not least, here’s the “Chamoyada”. Chamoy is some sort of sauce made of pickled fruit and different kinds of chillies and spices. It’s consistency ranges from liquid to paste and its flavour is salty, sweet, sour and spiced. Kids in Mexico are introduced to this “candy” in their early childhood and they add it to nearly everything: fruit, veggies, chips, you name it! – so why not add it to beer as well? here’s how:

CHAMOYADA:

Same ingredients as Michelada, plus 1/4 Chamoy.

Follow the same steps to prepare a Michelada or Chelada, but leave about 1/4 of the glass empty to top off with Chamoy. [if you live outside of Mexico, you can find Chamoy at any Mexican specialty store in your country]

Unlike the Clamatada, the Chamoy sits at the bottom of the glass, so make sure you stir it before you drink it.

There you have it! now you know what the locals drink in Mexico. It doesn’t matter if you are in the coast, the city or in the north, everybody knows what a Michelada is. 
So next time you visit, be sure to ask the bartender for one. Or simply surprise your guests on your next get together! – I can guarantee you they will be asking for a second round.

What would be your own personal spin on a Michelada?

Cheers!

Day 2 - Not a whole lot different from day one, that headache that I talked about on my previous blog lasted two full days and I just couldn’t get rid of it till Wednesday morning. I’d say that this has been the worst part of the detox. It made me question a number of things: Am I eating enough? am I doing this right? am I drinking enough water? should I just go back to my ‘regular’ diet? … is it the weather? … well, I know this detox is not about starving and if anything, what I had been eating has been healthier than ever, and lack of water intake wasn’t the issue either.

Luckily for me, I work at a company that is not only about greener choices for the environment, but it also encourages its employees to have a healthier lifestyle. May is “Health Month” at my work, and we get to enjoy a number of presentations from Nutritionists, Naturopathic Doctors, and even free massages! [which I'm so looking forward to as well]. Tuesday was the turn for special guest Briana Southward, Registered Holistic Nutritionist at the Integrative Health Institute in Toronto, and also Chief Product Undresser at TheNakedLabel.com . There is really SO much to tell you about her and her blogs that I will make it a separate one. For now, I’ll just mention that she came to tell us about what is behind the labels in food products, as well as the “nutritional facts” charts on some of the most commercial and famous brands that claim to be healthy and full of great “stuff” (not!).

My meal on day 2 were leftovers from day 1, which I still found delish and very filling!

Anyway… at the end of her presentation, I had the opportunity to chat with her and of course we talked about detox and how different people experience different ‘symptoms’ while doing it. She mentioned that headaches are amongst the most common things people go through, and they can be due to many different things, some of them could be caffeine withdrawal, blood sugar levels, etc. I won’t go into details of how or why this happens but lets just say that when you are detoxing your body, a lot of your ‘bad habits’ come to surface (to find their way out) and you are meant to experience some of the symptoms. Briana actually mentioned that sometimes while she is detoxing, her sense of smell becomes extremely sensitive – which is interesting as she said she had some respiratory issues growing up.

It became clear to me that my headaches could have most likely been due to sugar. I have a big sweet tooth and not having sweets for more than 24 hours sure had an effect on my body. That has been the worst (and now best) part of my detox experience. Interestingly enough, I haven’t craved sweets at all! (really not like me) yet, my body must have been kind of shocked by this! ha ha ha. The good news is that by the middle of day 3, the headache was gone and I was well on my way to start feeling really amazing with my body!

On day 3 I had a Very Berry smoothie for breakfast, a lentil salad for lunch, and – here comes the worst tasting thing [for me anyway], my dinner. It was a Carrot, Beet, Cabbage, and Watercress Juice.

NOT the best tasting juice in the world, but hey, think of all the nutrients and goodness in carrot, beet, cabbage and watercress! it took us a few min. and many sips of water in between drinking the juice but we drank it all!

The Lentil Salad was quite filling, as well as tasty, though I started to feel a bit nauseous by the thought of one more meal with cumin in it. Don’t get me wrong, I love cumin, in small dosis, ha ha. After all, I AM mexican and prefer other type of spices on my meals. Which leads me to my next challenge.

Day 4 – Here’s what was on the menu: Very Berry Smoothie for breakfast, an apple for snack, Baked Haddock with Cilantro and Cajun Spices, with a side of brown rice with mushrooms and steamed swiss chard, and another Apple, Ginger, Lemon, and Spinach Juice.

I tweaked one of the “Clean” recipes to a more mexican style by adding cilantro and cayenne pepper on my fish. Both ingredients are also allowed on this detox.

Quite a full dish, but not bad for being my only ‘solid’ meal of the day

Day 5 - It went much like the other days, no surprise cravings, but I do have to admit that I found myself enjoying the smell of fresh baked bread and other foods around the food court more than usual, without wanting to have any of them! [success!!]. Breakfast and dinner were a slight variation of the above mentioned juices, and a great Avocado Salad for lunch [a.k.a. Guacamole minus the tomato]. There is a very simple recipe for an avocado salad on the Clean book, however, I decided to pick some of the ingredients from other recipes on the book, and the result was Guacamole. All I used was avocado, lime juice, chopped onion, cilantro and salt. Mmm mmm mmm!!

Day 6 – It is a long weekend in Toronto and my fiance and I enjoyed a lovely day out of the City. We had a picnic with fresh cut fruit and veggies, and brown bread with cheese and wine… oh no!! bread, cheese and wine are NOT part of the detox at all!!! – BUT, the book does say that if you must have an engagement that you must attend to and get out of the detox, you can AS LONG AS you are back on the program right after it. So I thought I’d put my will power to the test again, and loaded on the fruit and veggies, which left me very little room to enjoy some bread and cheese after… and again, surprisingly for me, I wasn’t reaching out for more of it as I now know better now how good my body feels when I feed it good stuff!

The way I see this whole detox is, I not only want to change my eating habits, and clean my body from all the bad toxins, but I also want to keep the good work up and turn this experience into a lifestyle change. There are always going to be dinner parties and other social engagements presented to me, and I truly want to learn to not only say no, but also know why I am saying now and feel good about it.

How am I doing the day after I had cheese, bread and wine? I’m doing great! had my smoothie this morning and just about to grill some chicken and veggies for a late lunch/dinner. After all, being 4 pounds lighter after week 1 is a great incentive to keep it up!!

Stay tuned for week 2.

Paola

No, it’s not that I don’t have any faith in myself, but being the first time doing a more strict detox, I thought I’d be easily tempted by the many “forbidden fruits” around me.  Here’s the quick recap.

My breakfast consisted of a Mango and Coconut Milk Smoothie. A very simple recipe. I poured it in a portable cup, and off I went to work.

All you need is mango, pineapple, coconut milk (see coconut milk recipe) and agave syrup to sweeten it, as processed sugars are a big no no in this detox.

I chose this smoothie to be first one on the list, as mango is one of my absolute favorite fruits, and I thought it would help ease the transition to the detox. I used to eat mangos almost every week when I lived in Mexico but now it has become more like a ‘treat’ to me here as they aren’t as sweet and cheap as they are back home – luckily, mangoes were on sale this weekend, so big bonus!

The first temptation challenge came in early in the day at the office, when a co-worker was plating a chocolate bread she made over the weekend, combined with the smell of fresh coffee brewing in the kitchen, BUT, I was still enjoying my mango smoothie so I was able to stay strong. I was actually surprised at how full I felt with just the smoothie. I snacked on a few almonds and moved on to lunch, which, in this detox, is the only ‘solid’ meal of the day. Yes, noon is my new favorite time of the day now! Again, to ease into the detox, I chose another recipe from the “Clean” book that appealed the most to me: “Tri-Salad Platter of Hummus, Tabbouleh, and Marinated Kale”.  I skipped a few ingredients for the Tabbouleh, like currants and parsley as they are not my favorite things to eat.I also skipped the kale… for some reason I am still a bit afraid of eating it, hahaha.

Okay, this meal actually exceeded my expectations. The quinoa Tabbouleh was delicious!! – my fiancee even went for seconds!!  [whaat?!] I think it is the combination of cumin, lime and quinoa that add a lot of flavour to it. And for the Hummus… well, it is my first time making home-made hummus and, let me tell you, I’m never going back to the packaged version! it was incredible. We polished the bowl and plan to add it to our ‘entertaining recipes’ going forward. There are also so many variations you can do: add roasted red peppers, all kinds of spices, like chipotle, pasilla pepper… ahh! I guess stay tuned for a blog about home made hummus

So far so good, right? well, unfortunately, I got a headache as I was finishing my lunch… it’s been about 6 hours and I still have it. I’d like to think that it is because my body is a little shocked with so much goodness going in and the actual “detox” process has begun.  Also, I normally drink one cup of coffee a day, so this could also be caffeine withdrawal? does that make sense? I am trying to stay away from any ibuprofen or aspirins so wish me luck!

Last but not least, dinner: “Apple, Ginger, Lemon and Spinach juice”. It was actually a lot better than I thought as well. The book says to blend it all and strain it, but we decided we’d leave everything in, I mean, after all, it is all the good stuff you want your body to take in right?

The book says you should blend all the ingredients and strain it but we decided to leave it all in... why throw away so much goodness?

If you think you would have a hard time swallowing all this, then definitely drain it.

Well, that’s it for now. Overall thoughts? 1) I’m very proud of myself for making it through day one, 2) I hope this headache goes away soon, 3) Can’t wait to start feeling [and seeing] the benefits of this detox!

Have you ever done a detox? did you find it easy to follow?

Paola

"Clean" by Alejandro Junger, M.D. - this book will be my 'bible' for the next few weeks.

Enough said, it is time for a change. I did my first detox about a year ago. It was a simple and basic plan that I successfully achieved, with the help and support of my fiancé. We both felt more energetic, “cleaner” and over all very healthy and happy with our bodies. A whole year of indulgence has gone by and I think it is time for round two.

The choice came right to my mailbox, when I received my quarterly edition of a free local cosmetic and health magazine. There was an article about “The Clean Program” that quickly got my full attention. It is a 21-day detox that consists of 1 smoothie or juice (all made in your blender) for breakfast and for dinner, with an elimination meal for lunch… and the good news is, snacking IS allowed!!

I spent a great deal of time this weekend researching more about this cleanse, bought the book, and planned my meals for the next 7 days. Now, all I need is a strong support group (that is where you come in!) and lots of will power (for me anyway). I plan on using my blog as a journal to keep track of this plan, and I would love to hear your thoughts/comments on it!

This is how my kitchen counter looked like after shopping for this detox. Here are the ingredients I will need to make my meals for the next 7 days. Some of them include kale, wheatgrass, swiss chard, beets, broccoli, turmeric and coconut... mmm mmm mmm!

I have to admit though, that I am actually excited to do this and experience a positive change in my body and overall health. For starters, I felt pretty good already after my first grocery shopping trip for this detox. Already I am discovering new vegetables that I hadn’t even heard of before! (ie swiss chard).

My good friend, and co-worker Meredith has done it and, needless to say, she looks amazing!! So she has definitely inspired me as well. Now here’s to the same positive results she got!!

Now, I invite you to follow me on this 21 day journey to a “cleaner” me. I hope it also inspires you to add new eating habits in your diet.

Well… let’s do this!

Paola

** You should consult with your Doctor before starting a detox or any kind of diet.

Creating this delight doesn’t take too long, but you DO need a good “whipping arm” – and anybody at home is welcome to take turns whipping. Once the dessert is ready, it needs to rest for three days. So ideally, you will prepare it the Thursday before Easter Sunday. Are you getting curious yet? here’s how you can make it:

This is all you need to make this delicious Easter dessert.

Ingredients:

1 kg quark (you can find this at your local European deli store or even at your local market) In Toronto, you can find it at the St. Lawrence Market

1 cup sugar
1/2 lb butter
5-6 egg yolks depending on size of eggs
vanilla to taste
dark rum to taste (any rum is good, but dark tastes better without getting strong). I used just enough to cover the mix.
1/2 cup raisins (optional)
1/2 slivered almonds
1 tbsp orange or lemon rind. I used about 1 tbsp of each.

cheese cloth

Directions:

Soak the last 3 ingredients in rum, either overnight or for a couple of hours. Set aside.

Mix the egg yolks and sugar together really well until smooth (no granulates).  – this takes a bit of time (and a sore arm), try to whisk in a bowl that you are comfortable with to whip with your own circular strength (I used my biggest bowl, which I can ‘wrap’ my arm around in).

It will become like a cream. It will be ready when you rub a wooden spoon against the bowl and you barely hear or see any sugar crunching. Here’s how mine looked like:

I suppose you could try and use a mixer but I preferred to stick to the original recipe -and get my workout of the day while I was at it

Add the rum mixture- feel free to add more rum to your taste, but on mine it was enough with the rum I originally had the raisins, almonds and orange/lime mix soaking in. Mix well.

Pour into a cheese cloth and wrap in a ball as much as you can so it has a round shape.

Getting my mix ready to pour into the cheese cloth and shape it into a ball

Now here’s where the real fun begins. Once you have your mix in the cheese cloth and shaped into a ball, you will need to hang it and put a bowl underneath as it will dry and drip. This needs to stay in your fridge for three days (so till Easter Sunday). If you have a wire-rack fridge, then this should be super easy. I don’t, so I had to be creative… this is what I came up with:

A basket was the best thing I could come up with and it worked wonders

I went to bed hoping I wouldn’t wake up to a messy bowl with the cheese cloth giving in with the weight, but luckily a good tie around the basket did the trick and it lasted till I cut the string out on Sunday. I also had to adjust the racks in my fridge.

My job was done here. Time to let the juices drain and the flavors to sit in. The smell was incredibly good already!

Once in the fridge, it needs to sit for three days, and if you’re like me, you’ll be checking in a few times and smell the rum and quark blended with the raisins and the orange and lemon rind… I was super excited to “unwrap” this present and eat it!

Easter Sunday came, and after an early Easter egg hunt, I was itching to take down my Pasca and try it.

This is how it looked after I removed the cheese cloth on Sunday. Can't stress enough about the fresh smell of orange and rum. I wanted to dig right in it!

You can serve it in spoonfuls, like ice cream. And you only need a scoop as it is very rich, though I can almost guarantee you people will be asking for seconds! I made a strawberry sauce to serve on the side but you can decorate with anything your creative mind tells you. Even on it’s own will look and taste just amazing!

The pic is a bit blurry - I just couldn't wait any longer to try it!

This recipe yields about 20 spoonfuls of Pasca and it really depends on how much you serve – or how many people ask for more you can keep the leftovers in a container in the fridge and it lasts for weeks, though I bet it won’t make it that long

Well, I’ve found a new tradition! I am already looking forward to the next Easter so I can make it all over again. If you like to try new recipes and have fun in the kitchen, this is definitely a must try!

Special thank you to Marina for this lovely Easter delight!

Paola

The CN Tower, the Art Gallery of Ontario, the Hockey Hall of Fame and Niagara Falls – yes, you heard right, our beautiful Falls will be lit in red as a way to celebrate its donors and thousands of volunteers. Check out Heart Lights for a complete list of the different locations across Ontario.

There are SO many different ways to support them. You can ride for heart, volunteer to open a door, and even shop & save a life, while contributing to an amazing cause. How fun!!

As a way to support this great cause, Foodberry will be featuring lots of great tasty and heart-friendly recipes, that will help you keep eating healthy.

So, what are you waiting for? join the cause… put your heart into it!

Visit: www.heartandstroke.ca for more information and details on how you can help and get involved.

Ever wonder what you can make with the ingredients you already have in your fridge? We know your fridge isn’t stocked up like isle 9 at your local grocery store. That’s why we created a brand new way to search for recipes. Starting today, you can now search for recipes using our new “What’s in your Fridge“ feature. Simply enter a few ingredients you already have, and we’ll give you some recipe suggestions.

Try it out today, and discover the many recipes that await you!

There are only a few days left, it’s time to plan your “strategy” and get your shopping list ready. Here are some ideas:

5 Essential Super Bowl Eats

Buffalo Wings
Guacamole
Quick & Easy Chilli
Party Nachos
Glazed Pork Ribs

Have some fun with a drinking game!

In the spirit of the Super Bowl, why not have a friendly competition amongst your guests with a Super Bowl drinking game! Here are the rules:

Lose Coin Toss = 3 drinks
Give up a run of 10 yards = 2 drinks
Give up a run of 20 yards = 4 drinks
Give up a touch down = 5 drinks
Give up a field goal = 2 drinks
Interception = 2 drinks
Quarterback Sack = 3 drinks

Overtime:
Double the amount of drinks!

Commercials:
3 drinks for each beer commercial aired during the Super Bowl