Who doesn’t love a spread of delicious snacks to eat during game day… and in this case not just any game day – Super Bowl Sunday game day!?
I certainly do. I also love putting my own healthier spin on staple game day/party snacks and appetizers.
Although, sometimes I am hesitant to use the word “healthy” or “light” on game day in fear of giving the extremely hungry crowd of boyfriends, husbands, brothers and dads any pre-conceived notions. So I will refrain from using the term from here on out. We know these guys are here to eat. A lot. And not salads. These below dishes will definitely be a hit with our toughest critics. We’ll inform them after that they are indeed…healthy.
As for us ladies of course we want tasty, but we usually are more cognizant of what we are throwing into these dips, casseroles and crockpots. Whether it’s sneaking in extra greens and veggies or replacing some of the hydronated, unhealthy fats, you won’t be able to tell with these delicious recipes! I have compiled a few of my favorite versions of tried and true appetizers we all know and love below.
Creamy Artichoke and Spinach Dip
2 cups chopped kale, finely chopped
2 cups fresh spinach, finely chopped
1 bag of frozen artichoke hearts thawed, finely chopped
1 large red pepper, very finely diced
1 large shallot, finely diced
1 garlic clove minced
¼ tsp smoked paprika
1 tsp salt
1 tsp fresh black pepper
½ tsp onion powder
1 cup organic sour cream (or ½ cup sour cream and ½ greek yogurt)
3 tbsp organic mayo (healthy fats!)
3 tbs raw parmesan or manchego cheese, plus more for top
1 cup daya vegan cheddar cheese or mozzarella, or your choice of shredded cheese
coconut oil for greasing
Preheat oven to 375 degrees
Mix all ingredients together in a large bowl and place into a greased medium sized baking dish (8×8 or 9x 9)
Top with additional cheese if desired
Bake for approximately 30-45 mins covered
Remove from oven, and let sit for at least 5 mins before serving with whole wheat pita or tortilla chips, or my favorite – rice chips!
Sweet and Spicy Veggie Chili with Sweet Potatoes
1 medium red onion, chopped
2 shallots, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
kosher salt and black pepper
1 28-ounce can fire-roasted diced tomatoes
1 15.5-ounce can black beans, rinsed
1 15.5-ounce can kidney beans, rinsed
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
Separate plate with sour cream, sliced scallions, sliced radishes, choice of cheese, avocado, and tortilla or pita chips, for serving
In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Open and add spinach. Stir until wilted and blended.
Taste and add more spice or seasoning as needed.
Serve the chili with the sour cream, scallions, radishes, avocado, daya cheddar cheese and tortilla chips.
Shrimp, Avocado and Mango Parfait with Creamy Cilantro Lime Dressing
1 lb shrimp (wild caught is best) cleaned and cooked
1 ½ cup mango salsa or 2 mangoes, small dice
4-5 avocados, medium dice
1 large red bell pepper, small dice (can leave out if it is in salsa)
2 cups shredded romaine
1 can (15 oz) organic black beans, cleaned and rinsed
1.5 cups tomatoes, chopped
1 cucumber, chopped
juice of 1 lime
2 Tbs chopped cilantro
chipotle powder, to taste
1 cup finely shredded Mexican blend cheese, optional
Creamy Cilantro Lime Dressing
¾ cup Greek Yogurt
¼ cup light sour cream or organic mayonnaise
½ cup almond milk, unsweetened
½ cup chopped cilantro
juice of 2 limes
½ tsp chipotle powder
1 clove garlic, minced or ½ tsp garlic powder
1 scallion, chopped
¼ tsp cumin
½ tsp sea salt, more to taste
½ tsp fresh ground pepper
Place all ingredients in food processor or blended until well combined. Adjust flavors as needed.
Chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.
Start by layering the romaine on bottom of a large parfait dish (or large glass bowl).
Divide all ingredients in half except the shrimp.
Layer each ingredient once and drizzle with dressing and fresh cilantro.
Repeat with remaining half and drizzle with dressing (save some for top)
Top with shrimp, remaining dressing, salt, pepper, cilantro and scallions (optional)
This recipe is loaded with protein, lots of vitamins and minerals from all the veggies, fiber, and healthy fats. It is also highly addictive! Enjoy.
This goes very well with Corona Light or an Agave Margarita 🙂 ) Tip for margaritas : kick up your favorite recipe by adding a little chipotle or spicy seasoning to the plate with salt. Mix the salt and spice and dip each rim glass before pouring.
Last but not least- what is a party with out a cocktail? This winter Rosemary Grapefruit Cocktail is light, refreshing and so beautiful.
Rosemary- Grapefruit Refresher
1 cup organic cane sugar (or 1tsp stevia)
1 cup water
3-4 long sprigs of rosemary, plus extra for garnish
6 cups fresh squeezed grapefruit juice (can use store bought but watch out they are much sweeter, so lower the sugar in the simple syrup or dilute with water)
5-6 oz vodka
2 oz Triple Sec
In a small saucepan heat the sugar and water until the sugar has completely dissolved. Add the rosemary and simmer for 5 minutes. Set aside to cool (I put in the refrigerator to hurry the process, or make ahead)
In a pitcher, mix the rosemary syrup with the grapefruit juice, vodka and Triple Sec.
Serve over ice with a rosemary garnish.
Who are you rooting for?!