Throwing a Healthier Super Bowl Party

Throwing a Healthier Super Bowl Party

 

January 1st has come and gone.  With the New Year usually come promises to make the “new year” healthier. However, Super Bowl is only a week away and the last thing you want to do is let go of your healthy habits.   Try and maintain your healthy eating habits at your super bowl party.

Prepare to eat healthy while enjoying your favorite team with the following healthier ideas:

 

Snacks

Whole-wheat crackers with spinach and artichoke dip (see recipe below)

Raw vegetables with a spicy hummus dip

Baked mozzarella cheese bites with spaghetti sauce

White bean dip (see recipe) with baked pita slices

Baked sweet potato fries with chipotle ketchup

Raw vegetables and Guac-aedamole (see recipe)

Shrimp cocktail with whole-wheat crackers spread with laughing cow light cheese

Fruit skewers with yogurt dip

Layer dip with mini corn tortillas

Kale chips

Garbanzo shooters (see recipe)

Sweet potato chips (see recipe) (serve with any healthy dip)

Eats

Mini turkey or vegetarian burgers (serve on whole-wheat dinner rolls)

Pita pizza’s with vegetables and reduced fat feta cheese

Chili (lean turkey or beef or vegetarian) (serve on top of baked chips)

Mini tacos (fish, ground turkey, lean ground beef or chicken) A vegetarian option would be bean tacos

Quinoa pizza bites (see recipe)

Cauliflower buffalo bites (see recipe)

Chicken Salad (made with light mayo, mustard and fat free Greek yogurt, diced celery, dried cranberries) serve with butter lettuce

Spinach salad with sliced eggs, white or kidney beans, sliced tomatoes, sliced black olives (drizzle with Italian dressing)

Mini Hummus sandwiches on whole-wheat or sprouted bread, dress with fresh lettuce and tomato slices

Drinks

Infused water: Infuse your water with a variety of fruits. You can also infuse water with lemon slices and mint leaves.

Flavored teas. Purchase flavored hot tea. Brew tea and serve over ice.

Kombuchua (a healthy beer alternative)

Iced coffee drinks: Brew coffee and flavor with vanilla and almond milk. Serve coffee over ice.

If you drink alcohol, choose a mixer without sugar. Try and use seltzer water or a light soda with splenda or stevia.

 

Spinach and Artichoke dip (2 options)

Ingredients

1 1/2 cups white beans (or 15 oz. can, rinsed and drained)

1/4 c sesame seeds

1/2 c steamed spinach, chopped (thawed if using frozen)

1 15 oz. can artichoke hearts, drained and rinsed

2 t Italian Seasoning herbs

2 T olive oil

1-3 cloves garlic, minced

Juice of 1 Lemon

1/4 t salt

 

Directions

1. In bowl layer sesame seeds then white beans (Important to put sesame seeds on bottom so they don’t fling everywhere), use immersion blender to mash beans and seeds together.

2. Add remaining ingredients and blend with immersion blender.

 

or Try this versions

Creamy Vegan Spinach Artichoke Dip

1 heaping cup artichoke hearts, marinated and sold in glass jars + reserved some of liquid (about 2-3 Tablespoons)

1 1/2 c white beans

1/4 c sesame seeds

1/2 c steamed spinach, chopped (thawed if using frozen)

1/4 t Salt

Blend all ingredients following directions above.

White bean dip

  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1/4 cup loosely packed chopped fresh sage leaves
  • 1 teaspoon extra-virgin olive oil
  • Salt and pepper, to taste

Preparation

Place cannellini beans in bowl, and mash with fork; set aside. Heat a small pan over medium heat; add 2 tablespoons extra-virgin olive oil, and let it warm. Add garlic, and chopped fresh sage leaves. Stir constantly for 4 minutes or until garlic is brown and sage is crispy. Pour hot oil over beans; stir. Garnish with 1 teaspoon extra-virgin olive oil, and add salt and pepper, to taste. Cover and store in fridge up to 1 week.

Layer dip

Layer the following ingredients

1-2 cups mashed beans or canned fat free refried beans

½ cup reduced fat cheese

½ cup homemade guacamole

1-cup fat free plain Greek yogurt

1 cup salsa

2 cups diced tomatoes

¼ cup scallions

¼ cup sliced black olives

Guac-aedamole

  • 1 cup frozen shelled edamame, thawed
  • 1 ripe avocado
  • 3 tablespoons water
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper sauce (like Cholula)
  • 1 clove garlic
  • 1 Roma tomato, diced

DIRECTIONS

  • Combine all ingredients except for the tomato in a food processor and blend until smooth.
  • Add the diced tomato and stir gently.
  • Cover and chill.

Serve with toasted pieces of pita, whole-wheat crackers, or veggies.

 

Baked mozzarella bites

  • 12 sticks part-skim mozzarella string cheese (cut in half)
  • 1 large egg
  • 1/4 cup flour
  • 1/4 cup Italian seasoned breadcrumbs
  • 1/4 cup panko breadcrumbs
  • 2 teaspoons parmesan cheese
  • 1 Tablespoon dried parsley
  • Nonstick cooking spray
  • Marinara sauce, for serving

DIRECTIONS:

Remove wrappers and cut cheese in half to give you 24 pieces. Freeze cheese until hard and frozen, about 30 minutes.

In three separate shallow dishes, place egg, flour and breadcrumbs, each in their own dish. Whisk egg. To breadcrumbs dish, add panko, parmesan and parsley.

Line a large baking sheet with aluminum foil and spray with nonstick cooking spray. Dip frozen cheese sticks in flour, shaking off excess, then into the egg, then coat with the crumbs. Repeat for each cheese stick, placing them on the lined baking sheet. Freeze on sheet at least 15 minutes, or until ready to bake (this is a must or they will melt before the crumbs get golden).

When ready to bake, preheat oven to 400 degrees F. Arrange oven rack in the bottom third of your oven.

Bake 4 to 5 minutes, turn sticks over, and bake an additional 4-5 minutes, watching sticks closely so they don’t melt. Serve hot with marinara sauce

Kale Chips

  • 1 large bunch Tuscan kale (10 to 12 leaves)
  • 1 tablespoon oilve oil
  • Sea salt to taste
  • Fresh ground pepper to taste

DIRECTIONS

  • Preheat oven to 275°F.
  • Remove stalks and ribs from kale. Rinse and dry leaves.
  • Toss leaves in a large bowl with olive oil. Sprinkle leaves with sea salt and ground pepper.
  • Arrange leaves in a single layer onto a baking sheet.
  • Bake for approximately 30 minutes or until crisp.

Transfer and let cool onto a wire rack or paper towels.

Garbanzo Shooters

  • 1 15-ounce can of chickpeas (garbanzo beans)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 2 teaspoons of spice mixture (a curry, Morrocan, or Mexican spice mixture works well)

DIRECTIONS

  • Preheat oven to 400°F.
  • Drain and rinse chickpeas in a colander. Pat dry.
  • Toss chickpeas in a medium-sized bowl with olive oil, sea salt, and spices.
  • Arrange chickpeas on a baking sheet in a single layer.
  • Bake for approximately 30 minutes or until crispy. While baking, shake pan or stir chickpeas to avoid burning.
  • Transfer to a serving bowl.

If desired, sprinkle and toss with more spices.

 

Sweet potato chips

  • 2 sweet potatoes, peeled and thinly sliced
  • 3 tablespoons olive oil
  • Cumin, paprika, and sea salt to taste
    • Preheat the oven to 400°F.
    • Using two baking sheets, toss the sweet potato slices with the oil, cumin, paprika, and sea salt.

Spread the slices evenly over the trays, and bake for 10 minutes. Flip them over, and cook for an additional 10 to 12 minutes, or until they are golden brown.

 

Fruit skewers with yogurt dip

Place assorted fruit on mini skewer sticks. Flavor plain fat free Greek yogurt with honey or agave, cinnamon and a dash of vanilla.

 

Quinoa Pizza Bites

  • 1 cup uncooked quinoa
  • 2 large eggs
  • 1 cup chopped onion
  • 1 cup shredded mozzarella cheese
  • 2 teaspoons minced garlic
  • 1/2 cup fresh basil, chopped (or 2 tablespoons dried)
  • 1/2 cup cherry tomatoes, diced
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Spaghetti sauce for dipping

DIRECTIONS

  • Place the quinoa and two cups of water in a covered pot. Bring to boil and then simmer for 20 minutes or until quinoa is tender.
  • Preheat oven to 350 degrees.
  • Mix together all ingredients, except pizza sauce, in a medium mixing bowl.
  • Distribute mixture into a greased mini muffin tin, filling each cup to the top (one heaping tablespoon each), and press down gently to compact.
  • Bake for 15 to 20 minutes. Cool for 10 minutes before removing from the pan. Serve warm with sauce for dipping.

Makes 24 mini muffin bites.

Cauliflower bites

  • 1 medium head cauliflower, chopped into bite-size pieces
  • 1/2 cup garbanzo bean flour
  • 1/2 cup water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon melted butter
  • 2/3 cup hot sauce

DIRECTIONS

  • Preheat oven to 450ºF. In a medium-sized bowl, combine flour, water, garlic powder, and salt. Whisk together until smooth.
  • Toss cauliflower into garbanzo batter, making sure to coat each piece completely, then place battered cauliflower on a lightly greased, nonstick baking sheet. Bake for 15 minutes, tossing halfway through.

In the meantime, combine melted butter and hot sauce in a large bowl, regularly stirring. When cauliflower is done, remove it from the oven and gently toss it in the hot sauce mixture. Place cauliflower back on the baking sheet and cook for an additional 25 minutes until it becomes crispy. Allow cauliflower to cool for 15 minutes before serving.

healthy super bowl

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