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Healthy AND Delicious Super Bowl Recipes

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Super Bowl party coming up? Want some healthy AND delicious recipes to share with your “team”?

Baked zucchini fries

Baked spiced chickpeas

Baked stuffed sweet potatoes

Recipes below…

sweet pot skinszuch stickssweet pot skins

ZUCHINI FRIES :

  • 4 medium (7 oz each) zucchinis, ends trimmed
  • 3 large egg whites, beaten
  • 1/4 tsp kosher salt
  • fresh black pepper, to taste
  • 1 cup seasoned almond flour or gluten-free flour blend
  • 2 tbsp grated Pecorino Romano cheese
  • 1/4 tsp garlic powder
  • 1/2 cups marinara sauce for dipping (read the labels to avoid one with added sugars)

DIRECTIONS:

  1. In a small bowl, beat egg whites and season with salt and pepper. In a zip-top bag, place flour, garlic powder and cheese and shake well. Line pan with parchment paper and set aside.
  2. Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with marinara sauce for dipping.

STUFFED SWEET POTATO SKINS:

  • 6 small sweet potatoes (about 2 ¼ pounds)
  • 1/2 tablespoon taco seasoning
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 1 cup refried black beans
  • 3/4 cup salsa
  • 3/4 cup shredded cheddar
  • 2 scallions, thinly sliced
  • 1 tablespoons chopped cilantro

Directions:

  1. Preheat oven to 400 degrees F.  Adjust oven rack to center of oven.
  2. Place whole sweet potatoes on a sheet pan covered in foil or parchment, poke each a few times with a fork. Bake until fork tender, 40-45 minutes.  Allow to cool for 10 minutes. Switch oven from bake to broil. Meanwhile in a small bowl combine black beans with taco seasoning.
  3. Cut sweet potatoes in half and carefully scoop out flesh with a metal spoon, leaving about ¼-inch of flesh intact.* Place potatoes, skin side up back on the sheet pan, top with pinch salt and pepper, and broil for 2 to 3 minutes. Remove skins from oven, turn over and fill each with black beans, 1 tbsp salsa and 1 tbsp cheese then return to oven to broil 2 minutes more.
  4. Top with each skin with scallions and cilantro and eat right away.

*Scooped sweet potato can be stored in an airtight container for 2-3 days. I like to mix it with just a smidge of butter, milk, salt and pepper and serve it alongside chicken breast.

Crispy Roasted Chickpeas:

  • Ingredients
  • 2 15-ounce cans chickpeas
  • 2 tablespoons coconut oil
  • 1/2 to 3/4 teaspoon salt
  • 2 to 4 teaspoons spices or finely chopped fresh herbs, like chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme, or other favorite spices and herbs

Directions:

  1. Heat the oven to 400°F: Place an oven rack in the middle of the oven.
  2. Rinse and drain the chickpeas: Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
  3. Dry the chickpeas: Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.
  4. Toss the chickpeas with olive oil and salt: Spread the chickpeas out in an even layer on the baking sheet. Drizzle with olive oil and sprinkle with salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.
  5. Roast the chickpeas in the oven for 20 to 30 minutes: Stir the chickpeas or shake the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.
  6. Toss the chickpeas with the spices: Sprinkle the spices over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming addictively chewy.

 

 

 

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