SUPER BOWL SUNDAY is here and that means appys and snacks!
You can enjoy the party without ruining your progress. Below I’ve listed a bunch of great recipes that are nutritious & delicious! Enjoy the game friends!!!
Of course a Veggie Tray is always the quickest and best choice, that way you know you’ll have a good healthy option. I suggest bringing one even if you choose to take other snacks as well.
Bell Pepper Bites:
- 1 1/2 lbs. mini bell peppers, halved and seeded;
- 1 lb. ground beef;
- 1/2 onion, minced;
- 1 green onion, sliced;
- 1 tomato, thinly diced;
- 1 garlic clove, minced;
- 1 tsp. chili powder;
- 1 tsp. cumin;
- 1 tsp dried oregano;
- Sea salt and freshly ground black pepper;
Preheat your oven to 350 F. Add the onion and garlic to a skillet over medium-high heat and cook until fragrant, about 2 to 3 minutes.
Add the ground beef and cook until browned, about 5 to 7 minutes.
Sprinkle with the chili powder, cumin, oregano, and salt and pepper to taste. Give everything a good stir and cook for another 2 minutes.
Evenly distribute the beef mixture among the mini peppers.
Place the stuffed bell peppers on a baking sheet, and bake for 14 to 15 minutes. Serve the the nacho bites topped with tomato, green onions, and your choice or guacamole or fresh homemade salsa.
For Pepper bites salad. Chop 3 pepper bites and toss together on a bed of lettuce. Drizzle with extra virgin olive oil if desired.
Dill Pickle Deviled Eggs
• 6 hard boiled eggs, shells removed and cut in half
• 2 Tbsp. homemade mayo
• 1/4 cup dill pickles, minced
• 2 Tbsp. dijon mustard
• 1/2 Tbsp. fresh dill, minced
• 1/4 tsp Sea salt
• 1/4 tsp pepper
1. Remove yolks into a small bowl.
2. Mash yolks with mayo, dill pickles, mustard, dill, salt and pepper.
3. Use a spoon to scoop filling into egg white shells.
4. Garnish with extra dill.
Coconut Cream Pie Energy Bites
• 1/2 cup almonds
• 1/2 cup cashews
• 1 1/2 cups Medjool dates*, pitted
• 1 tablespoon coconut oil
• 1/2 cup unsweetened coconut
Add the almonds and cashews to the bowl of a food processor. Pulse until nuts are finely chopped (but do not pulse too long, you do not want the nuts to turn into a paste). Add the dates and coconut oil. Pulse until the dates are finely chopped and the mixture starts to clump. Shape the mixture into 1 1/2 inch balls. Roll in coconut to coat outside of the balls. Store in an airtight container in the refrigerator.
2 Bananas, cut into ½” pieces (less ripe is best)
½ teaspoon Cinnamon
1 Tablespoon organic butter (ghee)
1 Tablespoons raw honey
Combine the cinnamon, butter and honey in a frying pan over medium-high heat until melted and combined.
Add the banana slices and cook for 4 minutes until the bottoms start to caramelize and turn golden brown. Adjust the temperature and cooking time as needed so that they don’t burn.
Flip all the banana pieces and cook for another 4 minutes until the other side is golden brown.
Buffalo Chicken Strips
• 1 pound boneless, skinless chicken breast (cut into strips)
• 1 Tablespoon Tabasco (or hot sauce)
• 2 Tablespoons melted organic butter
• 1/2 Tablespoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/8 teaspoon cayenne pepper
Place the chicken breast tenders in a medium bowl. Drizzle the Tabasco sauce and butter over the tenders. Toss to coat. In a small bowl, combine the garlic powder, paprika, sea salt, and cayenne pepper. Sprinkle 1 to 2 Tablespoons over the chicken tenders, tossing to coat. Allow flavors to blend for 15 minutes then grill or bake until cooked through.
Chipotle Chicken Sweet Potato Skins
• 3 medium sweet potatoes
• 2 small boneless, skinless chicken breast
• 1/4 cup extra virgin olive oil
• 2 Tablespoon fresh lime juice
• 2 cloves garlic, minced or grated
• 3 whole chipotle pepper, minced
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 2 teaspoons chili powder
• sea salt and pepper
• 2 cups spinach
Preheat oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.
In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.
Heat a small skillet over medium heat and wilt the spinach. Toss the spinach and shredded chicken together, set aside and keep warm.
Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own, and place in a baking dish. Brush the skins with a little of the chipotle sauce and bake for 5-10 minutes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove skins from the oven and stuff with the chicken mixture, bake for 10 min or until the skins are hot and crisp.
•6 hard-boiled eggs
•1⁄4 cup plain Greek yogurt
•2 teaspoons Dijon mustard
•1⁄4 teaspoon pepper
•1⁄8 teaspoon Sea salt
•paprika to garnish
Peel eggs and cut them lengthwise. Remove yolks carefully and place whites on plate. Put yolks in bowl and add remaining ingredients, except paprika, mashing with fork until combined. Spoon yolk mixture back into egg whites and top with sprinkle of paprika.
I hope this helps you enjoy the day while you still get closer to your goals! Have fun!!