Super Bowl Recipes
Whether you’re a football fan or not, the Super Bowl always means…food! Like I mentioned in a previous post, recipes have been in big demand lately and I’ve got some that are Dietician-approved for you to try during the Big Game! Or for Olympic viewing if that’s your "sport(s)” of choice right now!
Here’s what I’ve got in store for you…
THE RECIPES!!!
Horseradish Roast Beef Wrap
Delicious … satisfying … and filled with savory umami flavors!
Eat this with an apple or some oven-baked fries (or both) for a heartier meal.
(Makes 1 serving)
2 Tbsp plain Greek yogurt
1 Tbsp horseradish sauce (or to taste)
Salt & pepper to taste
1 gluten-free or whole grain wrap
4 slices lean roast beef
4 slices tomato
In a small bowl, mix together the yogurt and horseradish sauce with a sprinkle of salt and pepper. Taste and adjust seasonings.
Spread the sauce over the wrap. Add the roast beef and tomatoes and roll it up. Enjoy!
Tomato & Cucumber Guacamole
This is a delicious and refreshing changeup to try the next time you make guacamole!
It makes a great topper for burgers and cooked veggies, it’s delicious as a sandwich condiment, and you can also use it as a dip or stuffed into hard-boiled eggs.
(makes 6 servings)
1 avocado, pitted, and cut into cubes
2 plum tomatoes, diced and seeded
1 English (seedless) cucumber, chopped finely
3 Tbsp chopped fresh cilantro
1 lime, juiced
1 Tbsp white wine vinegar
1 tsp hot sauce (to taste)
Optional: ½ to 1 jalapeno (sliced thin) and ½ white onion, chopped (for extra flavor!)
Salt & pepper, to taste
Mash the avocado in a medium bowl, and mix in the remaining ingredients. Taste and adjust seasonings. Serve and enjoy!
Vegan Cheese Sauce
If you’re looking for a healthier take on cheese sauce, be sure to check out this simple recipe! This can be used over veggies, pasta, rice … you name it.
TIP: If you don’t have a high-speed blender, soak the cashews for about an hour in cold water before blending this up
(makes 8 servings)
1 cup (130 g) peeled & diced white potatoes
¼ cup (30 g) carrots, diced
3 Tbsp chopped onion
½ cup (60 g) raw cashews
¼ cup (15 g) nutritional yeast flakes
1 Tbsp apple cider vinegar
½ tsp garlic powder
1 tsp Dijon mustard
1 dash hot sauce, optional
Place the potatoes, carrots, and onion in a medium pot with 3 cups of water. Bring to a boil over medium-high heat and let cook until tender, about 10-15 minutes.
Carefully drain the pot, saving 1 cup of the broth. Add the reserved broth and veggies to a high-speed blender, blending until smooth.
Add the rest of the ingredients to the blender and blend until smooth. Serve and enjoy!
This will keep for about a week in the refrigerator.
Coconut Chocolate Cookies in a Bowl
This is a healthier homemade option to the popular Girl Scout cookies. They get their sweetness (& fiber boost) from dates.
TIP: The coconut oil isn’t absolutely necessary but it will help your chocolate to harden after cooling.
(about 12 cookies)
1 cup (95 g) unsweetened shredded coconut
10 Medjool dates, pitted
Optional: 3-4 drops of pure vanilla extract
⅓ cup (75 g) dark chocolate chips
½ tsp coconut oil
Heat a nonstick skillet over medium heat and add the shredded coconut, stirring occasionally, until lightly toasted. Remove from the heat.
Place the toasted coconut, dates, and optional vanilla into a food processor and pulse until combined. Continue to process until a dough begins to form.
Line a baking sheet with a silicone mat or parchment paper.
Roll the dough into small balls and place it on the prepared sheet. When all are formed, press the balls with the back of a glass to form a flat cookie. Place in the freezer for 10-15 minutes to become firm.
In the meantime, place the chocolate chips and coconut oil in a microwave-safe bowl and heat in 20-30 second intervals, stirring each time, until melted.
Remove the cookies from the freezer and dip them into the chocolate to fully coat the bottom. Drizzle the remaining chocolate over the top. Place in the refrigerator until the chocolate hardens.
These will keep for a week in a sealed container in the refrigerator (if they last that long).
Slow Cooker Shredded Chicken
This recipe belongs in the hall of fame of meal-prep options (but that doesn’t mean you can’t enjoy it immediately after cooking). And it’s one that I usually stray people away from technically because you end up with the same meal over and over again. BUT, when it comes to the Big Game, I think it’s worth making this way…and you can always freeze the leftovers!
It’s simple … tasty … adaptable … requires 1 pan (actually a slow cooker) … is awesome for bulk cooking … freezes well … and contains only TWO INGREDIENTS!
You can use it as a filling for wraps or tacos, in salads, or as-is with a veggie side dish.
This recipe works with either chicken thighs or breasts … or a combo of both. Just make sure it’s boneless chicken because it’s a lot easier to shred.
(makes about 10 small and 5 large servings)
2 lbs (910 g) boneless, skinless chicken
16 oz (453 g) of your favorite salsa
Drizzle a small amount of salsa in the bottom of your slow cooker. Place the chicken breasts on the salsa. Cover with the remaining salsa, and toss until the chicken is covered with salsa.
Cover your slow cooker and cook on low for 6-8 hours, or high for 4 hours. It is done when the chicken easily shreds with a fork.
Turn off the slow cooker and shred all of the chicken (using two forks) while inside the pot. Stir the salsa and juices with the chicken. Serve immediately or place in an airtight container for 3-4 days. This also freezes well.
I hope these recipes keep you satisfied during the Big Game…or like I mentioned, while watching Team USA go for the Gold!
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Enjoy!
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