Healthy Super Bowl Snack Alternatives

It’s that wondrous time of year again, Super Bowl LI is here! A favorite all-American pastime in it’s final blaze of glory until next year. Whether you’re rooting for the Patriots or the Falcons, you’re likely a big fan of all the scrumdiddlyumptious snacks and party foods that are synonymous with the big event. From pizza to wings, and dips to pigs in a blanket, the options are as endless as the fireworks display during the half-time show. Some of these tasty treats however can bring your New Year’s Resolution to lose weight to a grinding halt. Don’t fret! There are many tasty alternatives to some of the high calorie usual snack suspects making an appearance at this year’s Super Bowl party. Here are three healthy options sure to have your home team going for the extra point!

cauliflower-buffalo-bites
via theleancleaneatingmachine.com

Wings and Other Things

We all love wings: they’re spicy and creamy, they offer so much work for so little reward, and who doesn’t love the hot sauce badge of honor we proudly wear on our faces. The calorie count on these little birdies can add up quickly however when we dunk them multiple times in dressing. This year, why not try this amazing recipe for Cauliflower Buffalo Bites from The Lean Clean Eating Machine. We know, we know, cauliflower?!? Blasphemy!!! Don’t knock this one until you try it, these are delicious and you can indulge in quite a few more without feeling the guilt.

Ingredients

  • 1 head cauliflower; chopped into bite size piece
  • ½ cup brown rice flour
  • ½ cup water
  • Pinch of kosher salt
  • Pinch of granulated garlic powder
  • Non-stick spray
    ***Sauce***
  • 1 tsp. Earth Balance butter substitute; melted
  • ½ cup Frank’s Red Hot sauce

Instructions

  1. Preheat oven to 450F.
  2. In a small bowl, combine brown rice flour, water, garlic powder and salt. Mix thoroughly with a whisk.
  3. Dip cauliflower pieces in the batter until coated evenly, then place on a lightly greased, non-stick baking sheet.
  4. Bake for about 10 minutes or until the batter hardens, then flip with a spatula and bake for another 5 minutes.
  5. Whisk together Frank’s Red Hot sauce and Earth Balance butter substitute in a small bowl.
  6. When the cauliflower is finished, take a plastic pastry brush and evenly brush each piece with the hot sauce mixture.
  7. Bake coated cauliflower for an additional 8-10 minutes, or until cauliflower is crispy, and sauce looks absorbed.
  8. Remove from oven.
  9. Let cauliflower bites set out for at least 20 minutes before serving.
grilled-zucchini-nachos-8
Via twopeasandtheirpod.com

Nacho Average Nachos

A heaping pile of nachos covered in cheese, jalapenos, some delicious meat you’re thinking is bacon. What’s not to love? There’s also the standing rule that if one – or nine – chips are connected together with cheese or other accoutrements that counts as one chip. No flags on the play for eating half the pile in one bite. The only foul here is the unsportsmanlike conduct to your waistline. This year try these fab Grilled Zucchini Nachos from Two Peas and their Pod. Since you’re cutting out the chips, you can add a little extra light cheese or sour cream…just don’t go crazy.

Ingredients

  • 4 small zucchini, sliced into “chips,” about 1/4 inch thick rounds
  • Olive oil, for brushing zucchini chips
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese
  • 1 (15 oz) can black beans, rinsed and drained
  • 2 small tomatoes, chopped
  • 1 large avocado, chopped, seed removed
  • 2 green onions, chopped
  • 1/4 cup chopped cilantro
  • 1 lime

Instructions

1. Put the sliced zucchini chips into a large bowl and toss with olive oil. Season with salt and pepper, to taste. Place zucchini on a a grill pan or directly on a hot grill, over medium heat. Grill for 4 to 5 minutes or until zucchini is tender. Sprinkle cheese directly over zucchini chips and cook until cheese is melted, about 1 minute.

2. Remove zucchini from grill and place on a platter or onto plates. Top with black beans, tomatoes, avocado, green onion, cilantro, and a squeeze of fresh lime juice. Serve immediately.

healthy-chipotle-chicken-sweet-potato-skins-1
Via halfbakedharvest.com

Shirts vs Skins

Potato skins; another delicious cheese and bacon covered adversary in the battle of the bulge. Also another prime example of time honored snack rules that apply: Yes, this whole half potato boat of wonderment is mine for the taking and no, I do not intend to “split it with you.” This year, try swapping out your old standby potato skins recipe for these amazing Chipotle Chicken Sweet Potato Skins from Half Baked Harvest. Plus, sweet potatoes are rich in Vitamin B6 which can reduce your risks from heart attack and stroke in case your team doesn’t win.

Ingredients

  • 3 medium sweet potatoes
  • 3/4 pound (about 2 small) boneless skinless chicken breast
  • 1/4 cups 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
  • salt and pepper
  • 2 (half a 10oz bag) cups spinach
  • 5 ounces sharp white cheddar cheese, grated
  • chopped cilantro, for garnish
  • greek yogurt, for serving

Instructions

  1. Preheat your 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 peper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.
  2. In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.
  3. Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.
  4. 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 (I reserved the remaining flesh, for another use) and place in a baking dish. Brush the skins with 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, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro and greek yogurt if desired.

 

Whoever you’re rooting for, we all know the real truth behind the Super Bowl: It’s all about the snacks and the commercials. This year, test out one of these sure to please healthy alternatives to the high calorie criminals we all know and admittedly love.

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