10 HEALTHY SNACKS FOR YOUR SUPER BOWL PARTY
Let’s face it… Superbowl = Snack-off. Unfortunately most of the popular snacks that are found at parties across the country are not so great for our health, or nutritious for our bodies. And since food is the equivalent to the fuel that our bodies run off of, why not choose foods that give our bodies nutrients to operate better, as well as please our taste buds? Refraining from the festive football foods (yet not-so-healthy nibbles) is not much fun, and so here are a few Superbowl-friendly and healthier alternatives for picking. Now you can show up with delicious-looking (and tasting) delectables and still be scoring big points for the nutrient count. Who knows, you may just earn yourself Superbowl Party MVP!
Baked Buffalo Cauliflower Dip
Found at Seededatthetable.com
1/2 teaspoon salt, plus more to salt boiling water
1 head cauliflower, cut into florets
2 cloves garlic, peeled and halved
8 ounces cream cheese, quartered
1 package (8 oz) shredded Mexican flavored cheese
1/2 teaspoon cayenne pepper, more or less to taste
1/4 cup hot sauce, more or less to taste
Vegetables, crackers, pretzels, chips (for dipping)
Preheat the oven to 350 degrees F.
Boil the cauliflower florets in a large pot of salted boiling water until just fork tender, about 3-5 minutes; drain and transfer to the bowl of a food processor fitted with the steel blade. Add the garlic to the bowl and pulse until combined. Add the cream cheese and process until somewhat smooth.
Add the cheese, cayenne pepper and hot sauce then process until smooth. Sprinkle in more cayenne pepper and hot sauce, to taste. Transfer to a baking dish (at least 1 1/2 quart sized). Sprinkle the top with more cayenne pepper for garnish, if desired.
Bake for 30 minutes, until hot and bubbly. Serve hot, warm or at room temperature with the vegetables, crackers, pretzels and/or chips.
Avocado Feta Salsa Found at GarnishwithLemon.com.
2 roma tomatoes, seeded and diced
1 ripe avocado – peeled, pitted and diced
¼ cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley or 2 cubes Dorot frozen herbs
1 tablespoon chopped fresh oregano
2 tablespoon olive oil
2 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
Mix the tomato, avocado and red onion in a medium bowl. Add the herbs, olive oil and vinegar. Stir together gently so the avocado keeps it shape. Stir in the feta cheese. Serve with tortilla chips or crackers.
Mini Cauliflower Pizza Bites Found at DashingDish.com.
2 Cups Cauliflower (about 1/2 head of cauliflower)
1/4 Cup Egg whites (or 1 large egg white)
1/8 Cup Cottage cheese
1/4 Cup Parmesan cheese
1/2 Tsp Dried oregano (or Dried Italian Seasoning)
1/2 Tsp Dried basil (or Dried Italian Seasoning)
1/4 Tsp Garlic powder
1/4 Cup Mini turkey pepperoni’s (or regular size turkey pepperoni cut into quarters)
Preheat oven to 425.
Line 14 mini muffin cups with silicone liners, or foil muffin liners with paper liners removed. Spray liners with non-stick cooking spray. Set aside.
Wash cauliflower, and cut in half, (save the rest for later). Break cauliflower into segments, and place in food processor. Pulse until it reaches a rice-like texture. Place cauliflower in microwave safe bowl and microwave for 8 minutes. (Do NOT add water or cover).
Remove cauliflower from microwave and add the rest of the ingredients. Stir to combine. Place back in microwave for 2 minutes. Mix again. Scoop cauliflower mixture into muffin liners, dividing evenly between the 14 mini liners. Fill to the top, and press filling down so it’s compact in liner.
Place muffin tin in the oven and bake muffins for 30-35 minutes, or when top starts to become golden brown. Remove from the oven, let cool completely before popping the muffins out of the liners. Serve warm with pizza sauce for dipping!
Vegan Creamed Spinach-Stuffed Portobello Mushrooms Found at LeslieDurso.com
24 mushrooms, (medium size portobellos work well)
3 tbsp. butter substitute like Earth Balance
1/2 onion, finely diced
2 garlic, diced
1 tbsp. flour
1 cup plain soy or coconut milk
1 1/2 lb fresh spinach, chopped
1/4 tsp. nutmeg
salt and pepper
Preheat oven to 350 F.
Place the chopped spinach in a large frying pan. Do not turn on the heat.
In a sauce pot, on medium heat, melt the butter and add the onion and garlic. Saute until the onion is soft and translucent. Add the flour and stir continuously until it becomes a paste like consistency and tan colored.
Carefully add the soy or coconut milk, and nutmeg, and continue to stir continuously. When the flour is dissolved pour the sauce over the spinach in the frying pan.
Turn the pan on medium heat and toss until the spinach has wilted. Scoop the spinach mixture into the mushrooms and place on a cookie sheet.
Bake for 15-20 minutes. Serve warm.
Baked Chick Peas 3 Ways: Sweet, Salty & Spicy Found at LemonstoLemonade.net