Super Bowl, Super Snacks

 
healthy super bowl snacks

Impress your friends with these guilt-free party snacks! If you prefer the commercials over football,  
I promise these healthy recipes will make watching the game all worth your while!

The Super Bowl has become a favorite American tradition where we gather with friends and family to cheer on our favorite NFL teams. It has also become a traditional "cheat day" where all diets are forgotten and fatty foods reign supreme! A recent study found that the average football fan will gain an extra 10lbs during football season, but I guess it's not that surprising since the Super Bowl ranks as the 2nd largest day for food consumption in the US, right behind Thanksgiving. In just one day, people will eat upwards of 6,000 calories, that's almost 3 days worth of food binging!

I will be the last one to throw my nose in the air because I am 110% guilty of over-indulging in all of the Super Bowl's cheesy-carbo-loading greatness...but not this year! Nope, this time I'm sticking to my guns! So, in an effort to not be the debbie-downer at a friends Super Bowl soiree, I decided to come up with some delicious skinny girl alternatives that have been kid tested and husband approved! Feel free to try them out or share them with friends! I'd love to hear feedback on how they turned out!


black bean nachos

BLACK BEAN AND CORN MACHO-NACHO'S
Just mix together a cup of organic corn, black beans, diced red and green bell peppers, chunks of jicama, one avocado, a dash of cilantro and there you have it! It doesn't get any more macho than that! If you want some spice, feel free to add some jalapeno! I like to use homemade tortilla chips, but any store bought brand will do.

 

*Hummus recipe from the great,  Ina Garten

*Hummus recipe from the great, Ina Garten


FIRE-GRILLED VEGGIES & GARLIC HUMMUS
There's really no culinary secret to this one. Next time you visit the local Farmer's Market pick out your favorite veggies. Fire up the grill and let them simmer for a few minutes on each side. If you're looking to keep it simple, try Hope Hummus, or make your own by blending:

- 4 garlic cloves
- 2 cups canned chickpeas, drained, liquid reserved
- 1 1/2 teaspoons kosher salt
- 1/3 cup tahini (sesame paste)
- 6 tablespoons freshly squeezed lemon juice
- 2 tablespoons water or liquid from the chickpeas
- 8 dashes of hot sauce
- 1 pinch of Paprika

bacon avocado chips healthy super bowl snacks


 

LOADED BACON-AVO VEGGIE CHIPS

Let's be serious, anything with bacon is boss-status in my book! This tasty treat only requires three ingredients which includes one bag of my favorite Tera Veggie Chips, two ripe avocados, and [more than a few] bits of BACON! There you have it! Touchdown! This recipe is a sure game winner!

 

Tarragon Shrimp with Risotto

 
 

Whether you're just looking for something new to try, or want to impress a hot date - this dish is a winner! I prefer to pair mine with a glass of Chardonnay, but you can pick your beverage of choice. Bon Appétit!!

  • 1 tbsp. lemon juice
  • 1 tbsp. olive oil
  • 3 cloves garlic, minced
  • 1 tsp. crushed dried tarragon
  • 1/4 tsp. salt
  • 1 tbsp. butter

 

  •  1/3 cup chopped onion
  • 2/3 cup cooked arborio rice
  • 1   14.5-oz can reduced sodium chicken broth
  • 1 cup sweet corn
  • 1/4 cup grated parmesan cheese
  • lemon wedges for garnish
  • 1 lb fresh large shrimp (deveined)


Start with prepping the shrimp by peeling and deveining them. Rinse, pat dry, and put them in a resealable bag and set in a shallow dish. In a small bowl combine lemon juice, garlic, tarragon, and salt then pour over the shrimp, seal the bag, mix it together and set it aside to marinate for 15-25 minutes. 

For the risotto, heat butter over medium heat in a saucepan until melted. Add the onion and cook for 5 minutes, stirring occasionally until tender then mix in the rice and cook for 2 minutes. Slowly stir in broth and bring to a boil, reduce heat. Simmer, uncovered for 15 minutes then remove from heat and stir in corn. Let stand for a few minutes, until heated through. The rice should be tender but slightly firm and creamy. Stir in the parmesan. Now it's time to cook those shrimpies! You can use a skillet or the grill. Your choice!

-If you use a skillet, heat over medium heat, add shrimp and marinade and cook for about 3-5 minutes, or until they are opaque. 
-For the grill, drain shrimp and save the marinade. Place the shrimp on metal skewers and brush them with the remaining marinade. Place the shrimp on the grill rack directly over medium-high heat. Cook for 2-3 minutes, turnover then cook the other side for another 2-3 minutes. 

40 minutes. 308 calories, 8g fat, 171mg chol., 32g carbs, 2g fiber, 27g protein, 643mg sodium

 
 

Zucchini Corn Soup + Crispy Bacon

 
soup.png

This month, our family decided to do a little home cooking-challenge. For the next 4 weeks, we'll be researching, prepping and taste-testing some new healthy recipes that come highly rated.

I would chalk this first recipe up to a family success! It was easy, fun to make and delicious to eat. Even our 2 year old daughter, Chloe, was able to get in on the action (I think she earned the award for cutest corn husker). 

3 ears of corn (or 1.5 cups frozen corn), 1 Tbsp. olive oil, 1/2 cup finely chopped yellow onion, 3/4 tsp. salt, 1.5 tsp. thyme, 1/2 fresh ground black pepper, 2 minced garlic cloves, 5 cups low sodium chicken broth, 1 bay leaf, two zucchini (quartered, 1/2in. thick), 4 slices of bacon (cooked & crumbled)

Remove husks from ears of corn, clean, and cut kernels from cob. In a 4qt dutch oven heat oil over medium heat. Add onions, salt, pepper and cook about 5 minutes. Next, stir in thyme and garlic until fragrant then slowly add broth, bay leaf and bring to a boil. Simmer, uncovered for 10 minutes. Stir in zucchini and corn kernels and let simmer for another 5 minutes. Serve soup into bowls and sprinkle the crumbled bacon on the top. 

TIP: for a Veggie option, substitute vegetable broth for chicken broth and bacon for kidney beans. Let us know what you think! 

172 Calories, 20g carbs, 3g fiber, 9g protein (no joke!), 35 minutes to make.

 

Banana Apple Muffins

 
21-day-fix-muffins

The is one of my favorite healthy recipes for a cozy fall day because not only do they taste amazing, but they will also fill your home with the delicious smells of banana bread, cinnamon spice and apple pie! (Yes, Please!)

It's a 21-Day Fix Approved recipe from Autumn Calabrese's cookbook FIXATE. For those following the program, it translates to 1 purple and 1 blue container per muffin. Please leave a comment below on any additions or suggestions you used when baking your own at home! Enjoy!

fixate-muffins
banana-apple-muffins-fixate
  • Preheat oven to 350F and prepare 9 muffin cups by lining them or coating them with a spray.
  • Combine 2 large beaten eggs, 1 cup of mashed ripe bananas, and 1 Tbsp of melted grass-fed butter. Mix the ingredients well and set aside.
  • In a separate medium bowl, mix 1 1/2 cups of almond flour 3/4 tsp. baking soda, and 1 dash of sea salt. Next, you want to add this almond flour mixture to the egg mixture and blend well.
  • Once the ingredients are blended, fold in 1/2 cup of finely chopped apple (about 3/4 of a medium apple). I decided to add 1 tsp of cinnamon for added flavor, but that's up to you :)
  • Divide the batter evenly between the 9 muffin tins and bake for 16-18 minutes or until they are golden brown and pass the toothpick-test. Transfer the muffins to a cooling rack.
  • Once they've cooled down find a good book, pour a cup of tea and enjoy!

Nutritional Info (per serving/muffin)
Cal: 161, Total Fat: 12g, Sat Fat: 2g, Cholesterol: 45mg, Sodium: 157mg, Carbs: 11g, Fiber: 3g, Sugar: 4g, and Protein: 6g