Super Bowl Sunday….a day traditionally known for football, beer, pizza, wings, chips, salsa, and anything else deep-fried. But many of you have made a healthier lifestyle change or want to actually feel "good" when your team wins instead of feeling like you just experienced a mini Thanksgiving repeat (food coma anyone?). So we're here to solve your problem of choosing between good food or maintaining your weight. Yep, we're giving you both! No need to be that guy or gal at the party saying no to the delicious spread while chopping on a celery stick in the corner. This year you can bring snacks, appetizers and/or entrees that are healthy, AND still impress friends…because this food actually tastes good! Here's a list of go-to suggestions for your Superbowl spread:
**Click on the recipe for a drop down for the ingredients/directions**
Fruit and Veggie Platter with Cashew Butter, Almond Butter and Nacho "Cheese" Dip:
Ingredients for the Nacho "Cheese" Dip:
- 3.5 cups water
- 2 cups raw cashews
- 2 lemons juiced
- 3/4 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 tsp salt
- 7oz pimentos (with the liquid)
- 1/2 cup nutritional yeast flakes
Directions: Put ingredients in a blender and blend until smooth. If you want it thicker add a pinch of xanthum gum.
- 2 lbs raw almonds
- pinch of sea salt
Directions: Set oven to 350 degrees. Spread the almonds on a cookie sheet. Bake for 10-12 minutes. Add the salt and let the almonds cool for 15 minutes.
Zevia Soda (Can be bought at Good Earth or Whole Foods)
Red Cabbage Salad
- 2 cups red wine vinegar
- 1 cup olive oil
- 2 Tbsp crushed garlic
- 3 Tbsp Truvia
- 1 Tbsp salt
- 1 red cabbage, shredded
Directions: Cut up the red cabbage into small bite size pieces. Add in the rest of the ingredients and refrigerate. Continue to mix every 3 hours.
Glazed Brussels Sprouts
- 3 lbs Brussels sprouts
- 1/2 cup olive oil
- Sea Salt (to taste)
- 3/4 cup – 1 cup balsamic vinegar
- 3 Tbsp Truvia
Directions: Make sure the Brussels Sprouts are clean. Cut the Brussels sprouts in half (you don't have to do this but you taste more of the glaze if you do, so I recommend it). Place Brussels Sprouts in a bowl and pour in olive oil and some sea salt. Mix all together. Place the Brussels Sprouts on two baking sheets. Bake at 375 degrees for 25 to 30 minutes, or until brown.
While they are baking on the oven you're going to make the glaze. Combine balsamic vinegar and Truvia (or other all natural sweetener) in a saucepan. Bring to a boil, then reduce to a medium-low heat and stir occasionally for about 15-20 minutes.
Once the Brussels Sprouts are done baking we let them cool for just a minute and then throw them in a large bowl, pour the glaze on top and mix! Serve and enjoy!
- 1 boneless skinless chicken breast
- Dash of Italian seasoning
- Dash of garlic powder
- Dash of salt
- 1 Tbsp pizza sauce
- 1/2 oz pepperoni
- 1/2 large mushroom, slice thin
- 1 oz Italian sausage, cooked and crumbled
- 2 Tbsp green pepper, minced
- 1 Tbsp red onion, minced
Directions: Pound the chicken as thin as possible without tearing the chicken apart. Season both sides of the chicken breasts with the seasonings and place it on a foil-lined baking sheet. Spread the pizza sauce on the top of the chicken. Then, top the chicken with the rest of the ingredients. Bake at 400 degrees for 10 minutes or until chicken is cooked all the way through.
Buffalo Chicken Lettuce Wraps
- 3 lbs boneless, skinless chicken breast
- Buffalo Wing Sauce of your choice (preferably one low in sugar)
- 1 large head iceberg lettuce
- 1 red onion, chopped (optional)
- 1 or 2 large carrots, grated (optional)
Directions: Preheat oven to 400 degree Fahrenheit. Line a 9 x 13 inch baking dish with aluminum foil. Spray foil with olive oil cooking spray or coat with coconut oil. Place chicken in baking dish (as many pieces as you can fit in, because leftovers will be useful over the next few days if you're following our meal plans). Spoon your favorite Buffalo Chicken Sauce over the chicken until all the pieces are covered. Bake for 50 to 60 minutes, until chicken is no longer pink inside. Carefully shred the cooked meat into whole leaves of the iceberg lettuce, using the leaves as "wraps" to place the chicken in. Tuck shredded carrots and red onion in with the chicken, if you'd like, and enjoy.
Tip: This meal is even tastier if the chicken is prepared in a slow cooker. The meat is more tender that way, and the sauce has more time to simmer into the chicken. Feel free to get creative with topping you think you'd like on it such as: olives, peppers, etc.
Sweet Potato Brownies
- pinch of salt
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- 2.5 Tbsp unsweetened cocoa powder
- 3 Tbsp coconut flour
- 1/2 cup Truvia
- 1/4 cup coconut oil, MELTED
- 3 eggs, whisked
- 1 sweet potato, baked, peeled and mashed
Directions: Preheat your oven to 425 degrees. Use a knife or a fork to puncture the sweet potato before baking it for 25-30 minutes. Once your sweet potato is cooked all the way through, peel the skin and mash it up in a bowl. Turn your oven down to 350 degrees. Now add in the Truvia, vanilla, whisked eggs, and coconut oil. Mix together. Now add in the coconut flour, cocoa powder, baking powder, cinnamon and salt. Mix together. Grease an 8×8 glass baking dish with coconut oil and pour in the mixture. Bake for 30-35 minutes until you can poke a tooth pick in the middle and have it come out clean. Let it cool and enjoy.
Oh and did I mention…..GO NINERS!!!