The Super Bowl is one of the most watched television events of the year. It's also a time when a ton of people host Super Bowl parties filled with tons of yummy, cheesy, carb-loaded snacks. It's an opportunity to overeat and overindulge beyond your normal limits. Don't get me wrong, I love snack foods of all kinds but this year I have plans. I want to stick to my fitness and nutrition goals but also enjoy some delicious treats. Finding healthy recipes that will satisfy your unhealthy cravings is a key to success!
The menu I've decided on for this year's super bowl is ...... drumroll....
Fresh Mexican Guacamole with my favorite gluten-free tortilla chips
Dairy Free Spinach and Artichoke Dip with celery and carrots
Bacon Wrapped Dates
Mexican Chicken Poppers
Ever since we returned from Mexico I've had it on my list to try to replicate their fresh guacamole that I ate way too much of while I was vacationing. I found my perfect recipe! My husband and I don't like things very spicy but if you do, feel free to add some diced jalapeños. Now, this recipe is best made in an authentic Mexican molcajete as it adds a bit of authentic Mexican flair but if you don't have one, who cares. Use a simple mixing bowl and enjoy because guacamole is awesome!
Mexican Guacamole
3 Haas avocados
1/4 cup red onion, finely diced
1/4 cup Roma tomatoes, finely diced
1/4 cup cilantro leaves, chopped without stems
1/2 tsp sea salt - to taste
1 tbsp freshly squeezed lime juice
Slice your avocados in half but *SAVE THE PITS! (I'll tell you why in a bit.) Remove the avocado peels and add your perfect avocados to a bowl, or molcajete, whatever works. Mash the avocados leaving just a few lumps. Add the remaining ingredients to the bowl and stir to mix everything well. Serve fresh and enjoy! *If you aren't going to serve the guacamole immediately, add the pits back to the guac and this will keep your guacamole from browning!
Dairy Free Spinach and Artichoke Dip
I love the original spinach and artichoke dip that is loaded with calories and lots of dairy but I'm going to try this version in order to stick to my goals. I haven't tried this yet so I can't put my stamp of approval on it but I'm anxious to make it and see how good of substitute it is.
Ingredients:
2 cups cashews
1 tbsp nutritional yeast
1/2 cup full fat coconut milk (in a can)
2 tsp minced garlic
1 tsp garlic powder
1/2 tsp onion powder
1 can artichoke hearts, drained and chopped
1 cup frozen spinach, thawed and squeezed dry in a paper towel
dash of salt and pepper
Instructions:
Soak cashews in a bowl with water for 2-12 hours until soft. (If you use hot water if you're only planning on soaking them 2-4 hours).
In a food processor or blender, blend cashews with nutritional yeast, coconut milk, minced garlic, garlic powder and onion powder.
Add in chopped artichoke hearts and spinach and pulse a few times.
Season with salt and pepper and serve chilled or at room temperature.
Bacon Wrapped Dates
There are many different types of bacon: turkey bacon, nitrate free bacon, dry rubbed, sugar free, low-fat, etc. For this recipe I'm going to use Applegate brand sugar-free bacon from Fresh Thyme because I'm currently in the midst of my gluten free, dairy free, no added sugar cycle. (Not being sponsored by Applegate howI love bacon and I actually think the smell of bacon cooking has got to be one of the most amazing smells to ever enter a kitchen. Fat kid at heart here.
Ingredients:
1/2 cup soaked and drained cashews (soaked for 1 hour)
1/4 tsp apple cider vinegar
1/2 tsp garlic powder
1/4 cup water
pinch sea salt
1 pack Applegate naturals no sugar bacon
14 pitted Medjool dates (pitted means slice open the date and remove the hard pit)
Instructions:
Preheat oven to 375F. Combine the cashews, apple cider vinegar, garlic powder, water, and sea salt in a blender. Blend until smooth and creamy. Lay out your dates on a baking sheet and open them where they were pitted. Scoop around 1/2 tsp of the garlic cream inside each date. Take your Applegate bacon and slice the 7 pieces into halves, wrapping each half piece around the stuffed date. Bake for 15 minutes, then carefully turn the dates over and bake for another 15 minutes. Remove from the oven and serve warm.
Mexican Chicken Poppers
This recipe from Unboundwellness is paleo, whole 30 and aip friendly and I cannot wait to dip these amazing beauties in the Mexican guacamole recipe I'm making too! They look incredible and my mouth is actually watering just thinking of these. (Recipe copied from Unboundwellness.com and linked above).
INGREDIENTS:
1 lb ground chicken (sub turkey)
2 cups sweet potato, shredded (using a grater or food processor)
1/3 cup red onion, diced
2 tbsp fresh cilantro, chopped
2 tsp garlic powder
1 tsp oregano powder
2 tsp cumin (omit for AIP)
optional – 1 tsp chili powder (omit for AIP)
1 tsp sea salt
1/2 tsp black pepper (omit for AIP)
2 tbsp avocado oil
2 tbsp coconut flour
Juice of 1/2 lime
INSTRUCTIONS:
Preheat oven to 400 F and line a baking sheet with parchment paperCombine all of the ingredients in a large mixing bowl and thoroughly mix until well combined.Scoop the poppers (you should have 20-25) out using a small scoop, or just your hand, and place them evenly spaced on the baking sheet. Slightly flatten them by pushing them down with your hand.Bake in the preheated oven for 20-25 minutes, flipping once. Remove from the baking sheet and allow to cool for 5-10 minutes.Serve with cilantro avocado lime sauce, guacamole, or a tomato based salsa if you tolerate nightshades.
So that's my Super Bowl Super Food lineup! The question is... will you or will you not be cheering for Brady?! :)
XOXO
Ashley
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