Tuesday, February 2, 2016

Healthy Superbowl Chow Down

Superbowl Sunday...another day where everyone indulges in way to much food and drink! I love Superbowl Sunday regardless of my team (GO PACK) is in it or not. There is so much to enjoy family, friends, commercials, half-time show, and oh yea I guess a game :) 

I wanted to share some healthy alternatives to bring with you on Superbowl Sunday, you get the same great taste and flavors without overdoing it or getting off track! For some, you just started your health/fitness journey and this may be the first real test, bring something with you that you know you can have so you can enjoy eating like everyone else but ruining all your hard work!! 

1: Clean Buffalo Chicken Dip
(Large party batch)
- 2 cups plain greek yogurt
- 2 cans shredded chicken 
- 1 cup shredded cheese

- 1/2 cup hot sauce
*Mix the ingredients together in large bowl then place in baking dish. Place in the oven for 30 min at 375. Stir ingredients often while baking.

When enjoying this dish I use veggies for dipping or whole grain cracker/chips. This recipe is also great to make for a dinner and have buffalo chicken wraps. Use whole grain tortillas when serving wraps! Watch out this stuff is addicting!

2: Spicy Cauliflower Bites
   I love buffalo wings and this was a great alternative for that!! 

Directions for cauliflower:

-preheat oven to 350 F
-coat baking pan with non-stick spray
-place cauliflower florets on baking pan. Lightly spray with olive oil and sprinkle salt. 
-bake for 20 minutes or until tender-crisp. 

Directions for sauce:
-combine 1/2 cup hot sauce, 1/3 cup rice vinegar, 1 tbsp cornstarch (Gmo free). Mix in medium sauce pan until cornstarch is dissolved. 
-add to hot sauce mixture: 2 tsp chili powder, 1/4 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp pure maple syrup, 1 tsp Worcestershire sauce, 2 tbsp organic grass-fed butter, sprinkle salt. Whisk to blend. 
-heat mixture on stove stirring frequently for 10 minutes or until thickened. Set aside.

Spicy cauliflower bites: 
pour hot sauce mixture and cooked cauliflower in a bowl together. Covering the cauliflower. 
place back on baking sheet and cook for 5 minutes. 

3: Homemade Guacamole

-3/4 large avocados (really depends on how many people you will serve)
-1/2 onion chopped
-1/2 tomato chopped
-1 tsp sea salt
-chips or veggies for serving

-slice avocados, scoop out with spoon, then mash in large serving bowl with fork
-add onion, tomato, and sea salt
That is all!! For an amazing appetizer!!

4: Turkey Meatballs

-Nonstick cooking spray
-1 1/2 lbs. raw 93% lean ground turkey  breast
-1 tsp. sea salt
-1 tsp. dry mustard
-1 tsp. smoked paprika
-1 large egg, lightly beaten
-3/4 cup quick cooking rolled oats
-2 cloves garlic, finely chopped (I used minced garlic)
-12 fresh parsley springs, finely chopped
-2 Tbsp. tomato sauce, no sugar added

-Preheat oven to 400 degree F.
-Lightly coat large baking sheet with spray and set aside.
-Combine turkey, salt, mustard, paprika, egg, oats, garlic, parsley, and tomato sauce in a large bowl and mix well by hand.  
-Roll mixture into 30 1-inch meatballs and place on the prepared baking sheet.
-Bake for about 20 minutes or until they are no longer pink in the middle. 

5: Veggie Pizzas
-8 ounces reduced-fat cream cheese, softened
-1 cup plain nonfat Greek yogurt
-1 package powdered Ranch dressing mix (greek yogurt)
-2 (8 oz) cans of  organic crescent rolls (Annie's or Immaculate)
-1 cup fresh broccoli, chopped
-1 cup fresh red pepper, chopped
-4 green onions, chopped
-1 1/2 cups shredded cheddar cheese

-Preheat oven to 350°F.
-Place cream cheese, yogurt, and Ranch dressing mix in a large bowl. With an electric mixer, beat on medium until smooth and creamy. Set aside.
-Remove crescent rolls from the cans and roll out in one big piece onto a large, greased cookie sheet. Pinch seams together, if needed. Bake for 8-10 minutes or until golden brown. Let cool.
-Spread cream cheese mixture onto cooled crust. Top with cheese and veggies.
-Use a pizza cutter or large knife to cut into squares. Serve immediately or store in refrigerator in airtight container for up to 3 or 4 days.

6: Artichoke Dip
-4 ounce cream cheese
-1/3 cup plain greek yogurt
-1/4 cup Parmesan cheese
-2 cloves garlic, minced
-10 ounces frozen spinach, thawed and drained
-10 ounce jar marinated artichokes quarters, drained and chopped
-1/4 cup shredded mozzarella cheese

-Preheat oven to 375 F
-Use hand mixer, Blend together cream cheese, Greek yogurt, Parmesan cheese, and garlic
-Add spinach and chopped artichoke hearts to the cheese mixture
-Transfer the mixture to a small baking dishing and top with the shredded mozzarella cheese
-Bake in the oven until the cheese is bubbling and to brown. 20-30 minutes

7: Gluten Free Chocolate Chip Cookies

- 3 cups almond flour
- 1 tsp baking soda- gluten free
- 1/4 tsp sea salt
- 1/4 cup extra-virgin coconut oil, melted
- 1/4 cup pure maple syrup
- 1 large egg
- 2 large egg whites (1/4 cup)
- 1 tsp pure vanilla extract
- 1/2 cup semi-sweet or dark chocolate chips

- Preheat oven to 375 F
- Line 2 baking sheets with parchment paper
- Combine almond flour, baking soda, and salt in a medium bowl. Mix well.
- Combine coconut oil and maple syrup in a large mixing bowl. Beat for 4-5 minutes or until creamy.
- Add egg, egg whites, and extract; beat for an additional 2 minutes. 
- Add almond flour mixture and chocolate chips to egg mixture; mix until blended.
- Drop mixtures onto parchment paper (rounded tbsp), use a spatula to flatten cookies if traditional cookie appearance is desired. 
- Bake for 14-16 minutes or until golden brown.

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