A few hours before the Volunteers took the field against the University of Alabama at Birmingham, Vol fan Christie Elwin was treating her friends to a tailgating brunch. 

"We had bagels with smoked salmon and mimosas," she said.  Elwin's meal intentionally mirrored her team colors.  "You want to be as orange as possible on game day."

Luckily for Tennessee fans, some of the healthiest foods are orange.  The orange color of carrots, sweet potatoes, and apricots signifies high amounts of beta-carotene, which may reduce your risk of cancer, according to Prevention magazine. 

For college student David Case, serious tailgating also has to include grilling.

"You can't tailgate unless you grill," Case said.  Kabobs are a grilling classic, and an easy way to transport, cook and serve vegetables with meat on game day.

Cook kabobs beforehand and wrap them in foil, or grill pre-assembled kabobs at the game.  Serve them with couscous, which can be made at home and enjoyed hot or cold.  

Tennessee Orange Kabobs

Makes four kabobs


3 boneless, skinless chicken breasts
2 orange bell peppers
1 white onion

Orange Marinade:
1 tablespoon orange marmalade
1 teaspoon minced garlic
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 teaspoons Worcestershire sauce
11/2 teaspoons soy sauce

Cut chicken roughly into 2-inch cubes.  Combine marinade, ingredients, and chicken cubes Refrigerate for 20-30 minutes.  Cut the onion and bell peppers into large pieces.

Alternately thread chicken, bell pepper and onion pieces on barbecue skewers.

Grill over medium heat for 15-20 minutes, turning frequently.

Apricot Herb Couscous

Serves four

1 box wheat couscous
6 dried apricots, diced
1 tablespoon pine nuts
1 tablespoon chopped chives
1 tablespoon chopped cilantro

Cook couscous according to package directions.
When done, add the apricots, pine nuts, and fresh herbs.