5 Healthy Superbowl Snacks
Personally I couldn't care less about football. I'm from the South where "football is life" and every weekend during the fall is spent tailgating and going to a game, gathering at a friend's house and bringing snacks to sit in front of the TV for hours and watch the game or meeting at a bar dressed in your team's jersey drinking beer, eating wings and watching a bunch of dudes tackle each other (I understand that it's way more complex, but this is football through my eyes). I have tried to get into it. I even went to a game here in LA and had my boyfriend coach me on first downs, fumbles and field goals. I thought maybe if I understood football better I would like it. WRONG. It's weird because I love watching basketball, but I can't force a love for football. It kills me. However, you throw some delicious snacks, friends and entertaining commercials at me and I have a social gathering. And I can do a social gathering like no other.
Unfortunately, most football parties are full of wings, pizza and beer that taste great at the time but leave me feeling bloated and uncomfortable. I've created five healthy snack recipes that will leave you (and your football loving friends) feeling satisfied without the food coma.
Spicy Popcorn: This isn't exactly a recipe. And if it is, it's the most simple recipe of all time. I love popcorn, but I'm not a fan of the buttery, salty movie popcorn. This Lesser Evil Organic Himalayan Pink Sea Salt is made with organic coconut oil and is so so good. Top it will a little cayenne pepper and you've got a coconut-y, spicy snack.
Mango Coconut Trail Mix:
Trader Joe's Dried Unsweetened Mango
Trader Joe's Honey Sesame Almonds
Unsweetened coconut flakes
I'm not providing measurements here because it's your preference what the mango to almond ratio is in a trail mix. Just mix all the ingredients and enjoy!
Baked Chicken Fingers + Honey Mustard Dip:
10 boneless skinless chicken tenders
2 egg whites
1/4 c mustard
1/2 cup almond meal
1/2 c flax seed
1 cup unsweetened coconut flakes
1/4 tsp salt
sprinkle cayenne pepper
1 tbs dijon mustard
1 tbsp honey
2 tbs red wine vinegar
Preheat oven to 350 degrees. Spray a baking sheet with coconut oil.
Combine almond meal, flax seed, unsweetened coconut flakes, salt and pepper in a shallow bowl and mix. Set aside.
Whisk egg and egg whites in a separate bowl. Set aside.
Place the mustard in a third shallow bowl and set aside.
Wash the chicken in cool water and pat dry.
Dip each chicken tender in the egg, then the mustard and then the dry mix. Place on the baking sheet. Once you've covered all ten tenders, bake for 12-15 minutes or until golden brown and chicken is cooked through.
For the dip, combine all ingredients and whisk together.
Chocolate Peanut Butter Brownies:
1/2 can black beans
1/2 cup cocoa powder
1/2 cup coconut sugar
1/4 cup coconut oil
1/4 cup unsweetened applesauce
1/2 cup almond meal
1 tsp baking powder
1 tbs vanilla
3 tbs cacao nibs
1/4 cup chocolate chips and peanut butter chips
Preheat oven to 350 degrees. Grease a muffin pan with coconut oil.
Combine all ingredients except the chocolate and peanut butter chips and cacao nibs. Place in blender or food processor and blend.
Add nibs and chips and combine. Scoop the batter into each muffin tin and bake for 10-15 minutes or until brownies are cooked through.
Sauteed Mushroom with Truffle and Chive Cheese Crispbreads:
6 Trader Joes Whole Grain Crispbread crackers
6 tbs Kite Hill Soft Fresh Truffle Dill and Chive Almond Cheese Spread
1 package white mushrooms
2 tbs olive oil
2 tbs hemp seeds
Sautee the mushrooms with the olive oil for 2-3 minutes. Top each cracker with 1 tbs Kite Hill almond cheese spread. Add mushrooms and sprinkle with hemp seeds.