12 Healthier Super Bowl Snacks
Happy Saturday! We are one day away from the Super Bowl and no matter if you are watching for the game, the commercials, or the half time show, a big part of the day is certainly FOOD! Did you know Americans consume more food on Super Bowl Sunday than any other day of the year!? So I know this is not going to be the healthiest day of the year, but there are ways to make your Super Bowl Snacking healthier!
So I put together these Healthier Super Bowl snacks : ) Some of these delicious snack I have made before and love and the others I will be making very soon!
Chips and Dips
Fresh Salsa
2 Large Tomatoes
1/2 and Onion (white or sweet)
1 jalapeno
1 handful of cilantro
1/2 a lime
Salt and Pepper (if desired)
Preparation
Chop tomatoes, onion, jalapeno, and cilantro and mix in a medium bowl. Squeeze half a lime over the salsa while mixing to maintain freshness. Add a sprinkle of salt and pepper to taste and mix well.
Baked Corn Tortilla Chips
Yield: 10 servings
Ingredients:
15 corn tortillas, cut into wedges
Nonstick cooking spray
1 tsp. sea salt (or Himalayan salt)
Preparation:
1. Heat oven to 375° F.
2. Lightly coat both sides of tortillas with spray. Arrange in a single layer on two baking sheets. Bake for 10 to 15 minutes, or until crisp.
3. Sprinkle with salt.
Healthier 7 Layer Dip
Ingredients:
2 medium ripe avocados
2 Tbsp. fresh lime juice
1 dash sea salt (or Himalayan salt)
1 dash ground black pepper
8 oz low-fat plain Greek yogurt
2 tsp. all-natural taco seasoning, no salt added
1 (15-oz) can nonfat refried beans, warm
4 medium tomatoes, chopped
1 yellow pepper, chopped
1 bunch green onions, ends trimmed, sliced thin
2 Tbsp. shredded cheddar (or pepper jack) cheese (½ oz)
Preparation:
1. Mash avocados in a medium bowl.
2. Add lime juice, salt, and pepper; mix well. Set aside.
3. Combine yogurt and taco seasoning in a medium bowl; mix well. Set aside.
4. Top serving platter with beans, avocado mixture, yogurt mixture, tomatoes, peppers, green onions, and cheese.
5. Serve with baked tortilla chips.
Roasted Red Pepper Hummus
Ingredients:
Guacamole
Ingredients:
2 ripe avocados, pits removed
1/2 large tomato
1/2 large onion
2 cloves of garlic
Juice of 1 lime
2 Tbsp cilantro, chopped
Directions
- Scoop the avocados out into a medium bowl and mash until smooth. Or if you are lazy like me, stick them in the food processor and mix.
- Chop tomatoes, onion, garlic, and cilantro and stir into avocado.
- Mix in juice of 1 lime and a couple twists of Himalayan sea salt.
Snacks
Pita Pizza
Yield: 4 servings
Ingredients:
4 (6½-inch) whole wheat pitas
¾ cup all-natural spaghetti sauce, no salt added
2 fresh basil leaves, chopped
2 oz. shredded mozzarella cheese (½ cup)
¼ medium onion, sliced
1 medium yellow bell pepper, sliced into rings
Preparation:
1. Preheat oven to 350° F.
2. Top pitas evenly with spaghetti sauce, basil, cheese, onion, and bell pepper.
3. Place pitas on baking sheet. Bake for 10 to 12 minutes, or until cheese is melted.
Recipe and picture from the Beachbody Blog.
Grilled Jerk Shrimp and Pineapple Skewers
Ingredients:
4 (6½-inch) whole wheat pitas
¾ cup all-natural spaghetti sauce, no salt added
2 fresh basil leaves, chopped
2 oz. shredded mozzarella cheese (½ cup)
¼ medium onion, sliced
1 medium yellow bell pepper, sliced into rings
Preparation:
1. Preheat oven to 350° F.
2. Top pitas evenly with spaghetti sauce, basil, cheese, onion, and bell pepper.
3. Place pitas on baking sheet. Bake for 10 to 12 minutes, or until cheese is melted.
Preparation:
Marinate the shrimp in the the half of the jerk marinade for at least 20 minutes and up to over night, skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.
Almond Crusted Chicken Fingers in Honey Mustard Dipping Sauce
2 Tbsp. raw honey
2 Tbsp. Dijon mustard
2 tsp. rice wine vinegar
Nonstick cooking spray (or olive oil cooking spray)
2 large eggs
2 Tbsp. water
1 lb. raw chicken breast tenders, skinless
1 cup whole wheat Panko bread crumbs (Japanese-style bread crumbs)
½ cup finely chopped sliced almonds
1 dash tsp. sea salt
1 dash tsp. ground black pepper
1. Combine honey, mustard, and vinegar in a small bowl; mix well. Chill.
2. Preheat oven to 425° F.
3. Line baking sheet with foil; lightly coat with spray.
4. Combine eggs and water in a medium shallow bowl; whisk to blend.
5. Soak chicken in egg mixture for 30 minutes, turning once; set aside.
6. Combine bread crumbs, almonds, salt, and pepper in a large resealable plastic bag; shake to combine.
7. Working with a few pieces at a time, lift chicken from egg mixture, letting excess drip back into bowl, and drop into bag containing bread crumb mixture. Seal bag and shake to coat; repeat with remaining chicken.
8.Place chicken on prepared baking sheet. Bake for 18 to 20 minutes, turning after 10 minutes, until no longer pink in the middle and golden brown.
9. Serve with honey mustard dipping sauce.
Zucchini and Feta Balls
- Mix the zucchini, feta, ouzo, garlic, green onion, herbs and egg and season with salt and pepper.
- Mix in enough flour and breadcrumbs that you can work with the mixture to form balls.
- Form the mixture into balls and dust in flour.
- Fry in oil until golden brown and set aside to cool.
Recipe and picture from the Beachbody Blog.
Cucumber Hummus Roll Ups
Ingredients:
1/2 large cucumber peeled with a vegetable peeler lengthwise
2 Tbsp Hummus
2 Tbsp Roasted Red Pepper
Toothpicks
Preparation:
- Peel the cucumber lengthwise- at least 4 large strips.
- Spread hummus evenly on the cucumber.
- Layer with Red Pepper.
- “Roll” the cucumber and stick with a toothpick! Enjoy!
Buffalo Cauliflower Bites
Yield: 6 servings, approximately ¾ cup Bites and 3 Tbsp. Sauce each; Recipe and picture from the Beachbody Blog.
Ingredients:
½ cup low-fat (1%) plain yogurt
2 Tbsp. crumbled blue cheese
Nonstick cooking spray
6 cups cauliflower florets
½ tsp. sea salt (or Himalayan salt), divided use
½ cup hot pepper sauce
⅓ cup rice vinegar
1 Tbsp. cornstarch, gluten-free (preferably GMO free)
2 tsp. ground chili powder
¼ tsp. ground smoked paprika
½ tsp. garlic powder
½ tsp. onion powder
1 tsp. pure maple syrup
1 tsp. olive oil
Preparation: http://www.teambeachbody.com/teambeachbodyblog/nutrition/buffalo-cauliflower-bites-with-blue-cheese-sauce-recipe
Spinach and Cheese Stuffed Mushrooms
Yield: 12 servings, 2 mushrooms each; Picture and recipe from the Beachbody Blog.
Ingredients:
2 tsp. olive oil
24 large mushrooms, cleaned, stems removed and finely chopped
½ medium onion, finely chopped
3 cups raw baby spinach
4 cloves garlic, finely chopped
1 dash crushed red pepper
½ tsp. finely chopped fresh rosemary
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
½ cup part-skim ricotta cheese
½ cup shredded mozzarella cheese
Preparation:
1. Preheat oven to 350° F.
2. Heat oil in a large skillet over medium-high heat.
3. Add mushroom stems, onion, and spinach; cook, stirring frequently, for 5 to 6 minutes until tender.
4. Add garlic, red pepper, and rosemary. Season with salt and pepper (if desired); cook, stirring frequently, for 1 minute.
5. Add ricotta cheese; mix well.
6. Evenly fill mushrooms with spinach mixture.
7. Place mushrooms on a large baking sheet. Evenly top with mozzarella cheese. Bake for 20 to 25 minutes, or until bubbly.
