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Healthy Super bowl Snack Ideas – Enjoy The Game Guilt-Free

  • by Michelle
  • February 4, 2016

 

 

Are you excited to watch the big game this weekend, but worried you will destroy a whole weeks worth of healthy eating and workouts? Most of you know I am a firm believer of healthy balance, so having a treat here and there is OK and should be done guilt-free.  That being said, some super bowl Sunday parties last all day, which could consist of greasy breakfast, deep fried snacks, beer, wine, and then end with a post-game fast food dinner.  All of these excess calories could add up really quick over the course of the day and could leave you feeling yucky, bloated, and hungover on Monday, which means it will be much harder to get back to your healthy workout and exercise routine at the beginning of a new week.

Before I get to these amazing recipes that although are healthy options, taste like they could be unhealthy! I have one last tip — try to get up and get in some exercise on Super Bowl Sunday morning!  Start your day with a healthy breakfast and get in some form of exercise, this will prevent some of the damage that could be done over the course of the day.

NO TIME TO HIT THE GYM? CLICK HERE FOR A GREAT WORKOUT YOU CAN DO AT HOME!

Other than that, I’m not sure about you but I am most excited about the half-time show with Coldplay and Beyonce!!!

Now for the Snacks!

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Turkey Bacon Wrapped Scallops

Ingredients:

8 medium scallops (about 1 oz. each)
Nonstick cooking spray
1 dash cayenne pepper (or paprika) (to taste; optional)
Ground black pepper (to taste; optional)
4 slices nitrite-free turkey bacon, cut in half crosswise

How to Make them:

1. Preheat oven to 350° F.
2. Line a baking sheet with foil. Coat lightly with spray. Set aside.
3. Pat scallops dry with a paper towel. Season with cayenne pepper and black pepper if desired.
4. Wrap each scallop tightly with bacon. Secure with a toothpick.
5. Arrange scallops on baking sheet so that they are not touching.
6. Bake for about 12 to 16 minutes, or until scallops are opaque and bacon is crisp.
7. Remove toothpicks before serving.

 

Sweet Potato Skins With Chicken and Spinach

Ingredients:

4 baked medium sweet potatoes, cut in half
1 tsp. olive oil
½ tsp. sea salt (or Himalayan salt)
4 oz shredded cooked chicken breast, boneless, skinless
1 tsp. all-natural taco seasoning, no salt added
1 cup steamed spinach
8 Tbsp. low-fat plain Greek yogurt
¼ cup chopped fresh cilantro

How to Make them:

1. Heat oven to 400° F.
2. Scoop flesh out of the sweet potatoes and reserve for another use.
3. Place skins on a baking sheet. Brush with oil and sprinkle with salt. Bake for 10 minutes, or until crisp.
4. While skins are baking, combine chicken and taco seasoning in a s mall bowl; mix well. Set aside.
5. Top each sweet potato half evenly with spinach, chicken mixture, yogurt, and cilantro.

 

Cucumber Avocado Roll-Ups

Ingredients:

1 medium avocado, cut into chunks
¼ cup fresh basil leaves
1 clove garlic, coarsely chopped
2 tsp. fresh lime juice
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
2 large cucumbers
Toothpicks
Ground paprika (for garnish; optional)

How to Make Them:

1. Place avocado, basil, garlic, and lime juice in a food processor (or blender). Season with salt and pepper if desired; pulse until smooth and creamy. Set aside.
2. Use a vegetable peeler to peel off long, thin slices of cucumbers.
3. Spread avocado mixture evenly on each cucumber slice.
4. Pick up one end of the cucumber slice and roll cucumber loosely around the filling. End with the seam on bottom and secure with a toothpick.
5. Garnish with paprika if desired.

 

Buffalo Cauliflower Bites With Blue Cheese Dressing

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

How to Make Them:

1. Preheat oven to 350° F.
2. Combine yogurt and cheese in a small bowl; mix well. Refrigerate until needed.
3. Lightly coat large baking sheet with spray.
4. Place cauliflower florets on baking sheet. Coat cauliflower lightly with spray. Season evenly with ¼ tsp. salt.
5. Bake for 20 minutes, or until tender-crisp.
6. While cauliflower is baking, combine hot sauce, rice vinegar, and cornstarch in medium saucepan; whisk until cornstarch is dissolved.
7. Add chili powder, paprika, garlic powder, onion powder, maple syrup, oil, and remaining ¼ tsp. salt; whisk to blend.
8. Heat hot sauce mixture over medium-high heat; cook, stirring frequently, for 10 minutes, or until thickened. Set aside.
9. Pour hot sauce mixture over baked cauliflower (on baking sheet); mix well.
10. Return cauliflower to oven. Bake for 5 minutes.
11. Serve hot with sauce.

 

Hummus Filled Eggs

Ingredients:

5 hard-boiled eggs, cut in half lengthwise, yolks discarded
4 Tbsp. prepared hummus
5 kalamata olives, chopped (could also use cucumber or another veggie!)
Smoked paprika (to taste; optional)

How to Make Them:

1. Fill each egg white half with about 1 tsp. hummus.
2. Sprinkle evenly with olives and paprika. Serve immediately.

 

Turkey Chili

1 tsp. olive oil
1 large onion, chopped
1 medium red bell pepper, chopped
1 medium yellow (or orange) bell pepper, chopped
1 lb. raw 93% lean ground turkey
1 (28-oz.) can chopped tomatoes
2 cans (15-oz. each) kidney beans, rinsed, drained
1 tsp. chili powder
½ tsp. sea salt
Crushed red peppers (to taste; optional)
12 Italian parsley sprigs, chopped

How to Make It:

1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is soft.
3. Add turkey; cook for 4 to 5 minutes, or until turkey is browned
4. Add tomatoes, beans, chili powder, salt, and red peppers; cook, stirring frequently, for 10 to 15 minutes.
5. Divide chili into 6 serving bowls and garnish with parsley if desired.

 

Spicy Sweet Potato Fries

Ingredients:

2 large yams, peeled, cut into ½-inch thick lengthwise batons
2 Tbsp. extra-virgin olive oil
1 Tbsp. chili powder
Sea salt (to taste; optional)

How to Make Them:

1. Heat oven to 400° F.
2. Place sweet potatoes in a large bowl. Drizzle with oil; toss gently to coat.
3. Season with chili powder and salt; toss gently to coat.
4. Spread potatoes in a single layer on a baking sheet lined with parchment paper.
5. Bake for 20 to 30 minutes, turning once, until brown and tender.
6. Cool for 5 minutes before serving.

SEE ALSO: BAKED SWEET POTATO CHIP RECIPE – CLICK HERE

Healthy Chicken Pizza

Ingredients:

¼ oz​​​ active dry yeast
1 cup​​​ warm water (100–110° F)
2 tsp.​​​​ sugar
3–3¼ cups ​​​whole wheat flour, divided use
½ tsp.​​​​ fine sea salt (or Himalayan salt)​
2 tsp.​​​​ olive oil, divided use

How to Make It:

For Dough:

1. Place yeast, water, and sugar in a medium bowl. Let stand for 10 minutes, or until yeast becomes foamy.
2. Combine 3 cups flour and salt in a small bowl. Gradually add flour mixture to yeast mixture. Mix with clean hands until mixture does not stick to your hands. Add additional flour if needed. Roll dough into a ball. Brush with ½ tsp. oil. Place in a bowl; cover with a towel. Let rise for 2 hours.
3. Punch down dough to remove air; knead and roll into a ball. Brush with ½ tsp. oil. Place in a bowl; cover with a towel. Let rise for an additional 2 hours.
4. Preheat oven to 450° F.
5. Roll dough until it will no longer stretch. Let rest for 5 minutes. Continue to roll until it reaches your desired diameter, about 10 to 12-inches, and about ½-inch thick. Place on baking pan lightly coated with spray.
6. Brush with remaining 1 tsp. oil.

For Pizza:
1. Spread pizza dough evenly with pizza sauce, stopping ½-inch from edge.
2. Top evenly with cheeses, chicken, mushrooms, and tomatoes.
3. Bake for 14 to 18 minutes, or until crust is golden.
4. Top with arugula.

Healthier Seven 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)

How to Make It:

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.

 

AND WHO DOESN’T WANT DESSERT?

Fudge Avocado Brownies

Ingredients:

Nonstick cooking spray
1 medium ripe avocado, mashed
¼ cup extra-virgin coconut oil, melted
1 large egg, lightly beaten
½ cup pure maple syrup
1 tsp. pure vanilla extract
¾ cup unsweetened cocoa powder
½ tsp. sea salt (or Himalayan salt)
¼ cup gluten-free flour
⅓ cup dark chocolate chips

How to Make Them:

1. Preheat oven to 350° F.
2. Line an 8 x 8-inch baking pan with aluminum foil. Lightly coat with spray. Set aside.
3. Combine avocado, oil, egg, maple syrup, and extract in a medium bowl; mix well. Set aside.
4. Combine cocoa powder, salt, and flour in a medium bowl; mix well.
5. Add cocoa powder mixture to avocado mixture; mix well.
6. Add chocolate chips; mix until blended.
7. Pour batter into prepared pan; spread to make even.
8. Bake for 33 to 36 minutes, or until toothpick inserted in center comes out clean.
9. Cool for an hour before removing from pan. Cut into 8 squares.

 

Coconut Macaroons With Chocolate Drizzle

Ingredients:

2 large egg whites
2 Tbsp. coconut whey protein (vanilla or plain is fine too!)
⅔ cup unsweetened shredded coconut
2 Tbsp. dark chocolate morsels

How to Make Them:

1. Preheat oven to 325° F.
2. Place egg whites in a clean medium mixing bowl; beat until stiff peaks are formed.
3. Gently fold in whey protein and shredded coconut.
4. Drop by rounded Tbsp. onto prepared baking sheet.
5. Bake for 13 to 15 minutes or until browned; cool.
6. Melt chocolate in a small microwaveable bowl for 30 seconds at 50% heat. Stir and repeat until nibs melt.
7. Drizzle melted chocolate over cooled macaroons.

 

Enjoy the game and let me know if you made any of these  yummy snacks!!!

“Train 4 Life & Be Ready 4 Anything”

Michelle

 

 

 

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