The Super Bowl is all about fun with friends and family, football, commercials, and most importantly, snacks! The Super Bowl marks one of the biggest calorie, fat and sugar fests of the year for many Americans. The average football fan eats about a day’s worth of calories during the game alone. The U.S. Calorie Control Council estimates that we can pack away an astronomical 11 million pounds of chips on Super Bowl Sunday.

Want to stay on track but still feel like your getting to indulge in game day treats? We’ve put together a collection of healthy and plan approved recipes to get you there.
Yummy + Healthy…..we call that winning!

Chicken Wings

What You’ll Need

4 pounds organic chicken wings

Dry Rub:
1 tbsp granulated garlic
1 tbsp cayenne pepper
1 tbsp dry mustard
1 tbsp freshly cracked black pepper
2 tsp ground cumin

Sauce:
2 tbsp olive oil
4 tbsp organic butter
2 tbsp reserved dry rub
1 (12-ounce) bottle Franks hot sauce
1 tbsp apple cider vinegar

The How To

Combine all dry rub spices in a large bowl. Reserve 2 tbsp of the mixture.
Add the wings to bowl and mix thoroughly. Cover and refrigerate for at least an hour.

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper. Lay all wings flat on the baking sheet and bake for an hour turning halfway through.

When the wings are almost done, melt the butter and then add other sauce ingredients.

When ready to serve, add the wings to a large serving bowl, pour sauce over the wings and toss. Or throw it all in a large ziplock bag and shake!

Spaghetti + Meatball Bites

What You’ll Need

1 medium spaghetti squash, cut in half lengthwise, seeds removed
1lb Grass Fed Ground Beef
1 (14oz) can tomato sauce
3 egg whites, whisked
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon dried thyme
salt and pepper, to taste
1 tablespoon oil

The How To

Preheat oven to 425 degrees.
Cut spaghetti squash in half lengthwise, use a spoon to remove the seeds and excess threads.
Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes.
Make sure not to overcook!!
Add your ground beef to a large bowl and add ½ tablespoon of parsley, basil, and thyme and a bit of salt and pepper. Combine.
Make your ground beef into small bite-sized meatballs.
In a large skillet on medium heat, add your oil then small meatballs.
Then add your jar of tomato sauce, extra herbs, and salt and pepper.
After meatballs have cooked for about 3-4 minutes, flip them and let them simmer in the sauce.
While the meatballs are cooking through, remove your spaghetti squash from oven and use a fork to de-thread the squash.

Turn oven down to 350 degrees.
Place silicone cups in your muffin tin then add your spaghetti squash threads to each silicone cup, pressing down in the middle of the cup for the meatball to sit.
Once the meatballs are done cooking, remove them from the sauce, and place each one in a muffin tin.
Now pour just a little bit of beaten egg white on top of each muffin, spaghetti squash and the meatball.
Bake for 18-20 minutes or until egg is completely cooked through.

Turkey Sliders + Spicy Avocado Slaw

What You’ll Need

For the burgers

1lb ground turkey
¼ red onion, minced
¼ red onion, thinly sliced
½ poblano pepper, diced
½ red bell pepper, diced
1 teaspoon ground cumin
½ teaspoon ground red pepper
salt and pepper, to taste
1 tablespoon oil

For the slaw

1 small head of cabbage or bag of cabbage, chopped
2 avocados
1 tablespoon olive oil
1 teaspoon lime juice
½ teaspoon lemon juice
1 teaspoon ground cumin
½ teaspoon crushed red pepper
salt and pepper, to taste

The How To

First make your burgers
Add all your ingredients for your burgers in a large bowl.
Shape small burger patties.
Heat up a large skillet on medium heat with a bit of oil and add your sliders. Flip after about 3-5 minutes or when you see the sides of your sliders begin to turn a white color.

Now make your slaw
Pull out your handy dandy food processor, add all your ingredients for the slaw other than the cabbage and pulse until smooth.
Pour your avocado “mayo” on the cabbage and mix. Top off with a bit of salt and pepper.
Place your cabbage on a plate and top off with your sliders!

Spicy Salmon + Cucumber Bites

What You’ll Need

¼ cup veganaise
¼ teaspoon smoked paprika
¼ teaspoon Franks hot sauce
½ pound cooked salmon
1 tablespoon minced shallots
1 tablespoon chopped chives
Kosher salt, to taste
Freshly ground pepper, to taste
1 English cucumber, peeled and cut crosswise into ¾-inch thick slices
4 cherry tomatoes, quartered
1 bunch chive sprigs (optional garnish)

The How To
Combine the veganaise, smoked paprika, and Franks hot sauce in a small bowl and mix thoroughly.
Taste for seasoning and add more Franks hot sauce if you like things spicy.

Grab the salmon and flake it into large bite-sized pieces. Place the salmon, diced shallots, chives, salt, and pepper in a bowl and gently mix in the spicy veganaise.

Grab the cucumber slices and use a melon baller or teaspoon to scoop out the center of each cucumber slice. Don’t dig too deeply or your cups will become open-ended tubes and the salmon filling will fall right through when your guests try to pick ‘em up.

Divide the salmon mixture into each cup and top each one with a cherry tomato slice and a couple of chive tops.

Jalapeño Deviled Eggs

What You’ll Need

6 eggs
¼ cup veganaise
1 tablespoon minced jalapeño (leave some pieces behind for garnishing)
⅛ teaspoon smoked paprika
⅛-1/4 teaspoon salt

Bring a large pot of water to boil. Once the water is boiling, place eggs in the water and cook for 15 minutes. Remove from water and place in a bowl of cold water to help cool.

Once eggs have cooled, cut eggs in half. Scoop out the yolks, place the yolks in a bowl and smash with a fork.
Add in veganaise and mix well until mixture is smooth.
Then add jalapeño and smoked paprika and salt and mix well.
Place the yolk mixture into a small ziploc plastic bag, cut off the end and squeeze mixture into egg white halves. Garnish with leftover jalapeño.
Chill before serving.

Zucchini Chips

What You’ll Need

4 large zucchini, evenly sliced 1/8 inch thick
2 tablespoons olive oil
Sea Salt
½ teaspoon Hot Smoked Paprika (optional)
½ teaspoon Cumin (optional)

The How To

Slice the zucchini. (Using a mandolin helps keep the slices consistent.) Lay the zucchini slices on paper towels in a single layer. Cover with more paper towels and set a baking sheet on top of the zucchini slices. Press down on the baking sheet, applying slight pressure, to help squeeze out some of the moisture.

Preheat the oven to 235 degrees F.
Line several baking sheets with parchment paper. Brush the parchment paper lightly with olive oil. Lay the zucchini slices in a single layer on the parchment paper. Fit as many on each baking sheet as possible. Then lightly brush the top of the zucchini with olive oil. Sprinkle the zucchini slices with salt. You can also sprinkle with a little cumin and smoked paprika for extra flavor.
Bake for 1 1/2 – 2 hours until crisp and golden. If some zucchini chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Allow the zucchini chips to cool on the paper towels to absorb any extra oil.

Rosemary Roasted Almonds

What You’ll Need

2 cups skin-on whole raw almonds
2 tablespoons dried rosemary
2 teaspoons Kosher salt
¼ teaspoon freshly-ground pepper
1 tablespoon butter

The How To

melt the butter in large skillet over medium-low heat.

Once the butter starts bubbling, throw in the almonds (making sure they’re in a single layer) and stir until coated.

Add rosemary, salt, and pepper.

Toast the almonds in the skillet, stirring often, until slightly darkened and aromatic (about 8 to 12 minutes).

Remove almonds and place on paper towel until cooled to room temperature.

Kale Chips

What You’ll Need

2 bunches of kale
1-2 tablespoons of olive oil
fleur de sel or your favorite seasoning salt

A few helpful tips when making kale chips
The kale leaves must be SUPER DRY
Bake the kale at 350°F
Cook the chips for 12 minutes
Salt AFTER the kale chips are out of the oven

The How To

Preheat the oven to 350°F. Then, remove the leaves from the stems and wash the leaves well in a few changes of water.
Then, in small batches, spin the leaves dry in a salad spinner.

Toss the dry leaves with oil and use your hands to distribute the oil evenly.

Then, line a baking sheet with parchment paper and lay some of the leaves on top in a single layer.

Make sure the leaves are all flat and not folded over or they won’t crisp properly.

Pop the tray in the oven
Cook for 12 minutes (Set your timer and keep an eye on the kale, because if the chips burn, they’ll turn bitter
Once the kale’s out of the oven, season the chips with some fleur de sel or your favorite seasoning salt.

Flourless Chocolate Cake

What You’ll Need

4 oz. unsweetened baking chocolate
3 whole eggs
1/2 cup grass-fed butter, or coconut oil
1/4 cup cocoa powder
liquid Stevia to taste

The How To

Preheat the oven to 375F, and grease an 8″ pan generously with coconut oil or butter. Or consider using a mini muffin pan if you’d like to make bite sized/finger food versions instead of a full cake.

Melt the baking chocolate and butter together, stirring until completely smooth.

Combine the melted chocolate/butter with the cocoa powder, stevia, and eggs, then whisk well until a smooth batter forms.

Pour the batter into the greased pan, and smooth the top with a spatula.

Bake at 375F for 20-25 minutes, until the center looks firm. Allow to cool in the pan for 15 minutes, then remove the sides and allow to cool completely before serving.

Strawberry Sauce

What You’ll Need
Frozen strawberries
Water
Stevia to taste

The How To
Add frozen strawberries to a saucepan with a tiny bit of water. Heat the strawberries and water until you begin to get to a syrupy consistency.Taste, add stevia if desired. Finally add a few more frozen strawberries to the hot sauce to refresh the color and consistency of the sauce. Continue heating the sauce just until the newly added strawberries are heated through.