Healthy Superbowl Snack options

Did you know that Americans consume more calories on Superbowl Sunday than any other day of the year?? Holy Moly that is so crazy, I can’t even believe that!! I never really thought of that, when you think of gaining weight or consuming large amounts of food then you think of the Holidays but I guess I can see where this would be totally true. Have you ever sat on the couch watching your favorite television show eating a bag of chips only to realize that you’ve consumed the whole bag of chips without even thinking about it? When you watch TV and eat, it’s such mindless eating! We are attending my brothers Superbowl party this weekend and I just sat down to brainstorm what all I’m going to bring, I usually search Pinterest for my inspiration but today I went on Beachbody’s Blog, that is free for all club members, and they had some great recipe ideas that I’m planning on making and wanted to share with all of you. Sunday is going to be my cheat day, I plan on eating a ton but at least my food will be a little more on the “healthy” scale. Hey you still need to be able to enjoy life and that’s what I intend to do! It’s funny whenever people are around me they feel like they can’t talk to me about the donut they ate for breakfast or the piece of cheesecake they had for dessert. I always just laugh to myself, for 1. I don’t judge, everybody can do what they want to do with their lives, this is how I choose to live my life but I would never force it upon someone else and 2. I’m human, I love to eat just like everybody else. Give me some pizza and ice cream any day!! No matter what you guys choose to eat on Superbowl Sunday, I hope you have a great time with family and friends because that’s what is most important!

 

Healthy Game Day Snacks //assets.pinterest.com/js/pinit.js

Buffalo Chicken Tenders //assets.pinterest.com/js/pinit.js

These would be great dipped in a Blue Cheese sauce and there only 158 calories per serving!
source: Beachbody
Total Time: 50 min.
Prep Time: 5 min.
Cooking Time: 15 min.
Yield: 4 servings
 
Ingredients:
4 Tbsp. hot pepper sauce (like Frank’s®), divided use
2 Tbsp. white vinegar
1 tsp. garlic powder
1 tsp. paprika
1 dash cayenne pepper (to taste; optional)
1 lb. raw chicken tenders
¼ cup nonfat plain yogurt
1 Tbsp. crumbled blue cheese
4 medium celery stalks, cut into sticks
 
Preparation:
1. Combine 1 Tbsp. hot sauce, vinegar, garlic powder, paprika, and cayenne in a small bowl; mix well.
2. Add chicken; toss to coat. Marinate, covered, in refrigerator for 30 minutes.
3. Preheat oven to 375° F.
4. Place chicken in a baking dish. Discard any remaining marinade. Bake for 12 to 15 minutes, or until chicken is no longer pink in the middle.
5. Combine yogurt and cheese in a small bowl; mix well. Set aside.
6. Combine chicken and remaining 3 Tbsp. hot sauce in a large bowl; toss gently to blend.
7. Serve chicken with dip and celery.
 

Nachos //assets.pinterest.com/js/pinit.js

Prepare these nachos with freshly baked tortilla chips and there only 258 calories per serving!
source: Beachbody

Total Time: 25 min.
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 4 servings

Ingredients:
4 corn tortillas, cut into wedges
2 tsp. olive oil
½ medium lime
1 dash chili powder
Sea salt (to taste, optional)
½ cup cooked pinto beans, warm
4 oz cheddar (or jack) cheese, shredded
2 medium tomatoes chopped
½ medium onion, finely chopped
½ medium green bell pepper, chopped
½ medium jalapeno, seeds and veins discarded, finely chopped
¼ medium avocado, chopped
4 fresh cilantro sprigs, chopped
2 Tbsp. nonfat plain Greek yogurt

Preparation:
1. Heat oven to 375° F.
2. Brush both sides of tortillas with oil. Arrange in a single layer on a baking sheet. Bake for 10 to 15 minutes, or until crisp.
3. Squeeze lime over chips. Sprinkle with chili powder and salt (if desired).
4. Arrange half of the tortilla chips in a medium baking dish. Layer with half the beans and cheese. Repeat.
5. Bake chip mixture for 3 to 4 minutes, or until cheese melts.
6. Top with tomatoes, onion, bell pepper, jalapeno, avocado, cilantro, and yogurt.

Baked Corn Tortilla Chips //assets.pinterest.com/js/pinit.js

Source: Beachbody
 


Total Time: 20 min.
Prep Time: 5 min.
Cooking Time: 15 min.
Yield: 10 servings

Ingredients:
15 corn tortillas, cut into wedges
Nonstick cooking spray
1 tsp. sea salt (or Himalayan salt)

Preparation:
1. Heat oven to 375° F.
2. Lightly coat both sides of tortillas with spray. Arrange in a single layer on two baking sheets. Bake for 10 to 15 minutes, or until crisp.
3. Sprinkle with salt.

Guacamole //assets.pinterest.com/js/pinit.js

Source: Beachbody

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 10 servings, ¼ cup each

Ingredients:
4 ripe medium avocados, peeled, seeds removed, mashed
1 medium tomato, seeds removed, finely chopped
½ sweet white onion, finely chopped
2 medium chiles (like jalapeno, Serrano, or Anaheim), seeds and veins removed, finely chopped (optional)
¼ cup chopped cilantro
2 Tbsp. fresh lime juice
½ tsp. ground cumin
Sea salt and ground white pepper (to taste; optional)
Hot pepper sauce (like Tabasco) (to taste; optional)

Preparation:
1. Combine avocados, tomato, onion, chiles (if desired), cilantro, lime juice, and cumin in a large bowl; mix well. Mixture may be slightly chunky.
2. Season with salt, pepper, and hot sauce if desired.
3. Serve with fresh carrots sticks, jicama sticks, or baked tortilla chips.

Chunky Salsa //assets.pinterest.com/js/pinit.js

source: Beachbody

Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
1 medium tomato, chopped
1 green bell pepper (or red bell pepper or yellow bell pepper), chopped
¼ red onion, chopped
12 sprigs fresh cilantro, finely chopped
¼ tsp. dried oregano leaves (to taste; optional)
 
Preparation:
1. Combine tomato, bell pepper, onion, cilantro, and oregano (if desired) in a medium bowl; mix well.

Shrimp Ceviche //assets.pinterest.com/js/pinit.js

source: Beachbody

Total Time: 24 hrs. 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 8 servings, 2 each

Ingredients:
½ cup fresh lime juice
1 lb. cooked medium shrimp, peeled and deveined, coarsely chopped
1 medium cucumber, finely chopped
½ medium red onion, finely chopped
2 medium Serrano chiles (or jalapenos), seeded and deveined, finely chopped (optional)
1 medium tomato, finely chopped
1 medium ripe avocado, finely chopped
2 Tbsp. finely chopped fresh cilantro
¼ tsp. sea salt
16 endive leaves

Preparation:
1. Combine lime juice and shrimp in a medium bowl; mix well. Marinate, covered, in the refrigerator, for 6 to 24 hours.
2. Combine shrimp mixture, cucumber, onion, chiles (if desired), and tomato in a large bowl; mix well.
3. Add avocado, cilantro, and salt; toss gently to blend.
4. Evenly portion shrimp mixture into endive leaves. Serve two leaves for each portion.

Healthy 7 Layer Dip //assets.pinterest.com/js/pinit.js

source: Beachbody

Total Time: 25 min.
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 10 servings
Ingredients:

 2 medium ripe avocados
2 Tbsp. fresh lime juice
1 dash sea salt (or Himalayan salt)
1 dash ground black pepper
8 oz low-fat plain Greek yogurt
2 tsp. all-natural taco seasoning, no salt added
1 (15-oz) can nonfat refried beans, warm
4 medium tomatoes, chopped
1 yellow pepper, chopped
1 bunch green onions, ends trimmed, sliced thin
2 Tbsp. shredded cheddar (or pepper jack) cheese (½ oz)

Preparation:
1. Mash avocados in a medium bowl.
2. Add lime juice, salt, and pepper; mix well. Set aside.
3. Combine yogurt and taco seasoning in a medium bowl; mix well. Set aside.
4. Top serving platter with beans, avocado mixture, yogurt mixture, tomatoes, peppers, green onions, and cheese.
5. Serve with baked tortilla chips.

Habanero Chili //assets.pinterest.com/js/pinit.js

source: Beachbody

Total Time: 35 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: 10 servings, about 1 cup each

Ingredients:
2 lbs. seitan
Nonstick cooking spray
1 medium onion, chopped
2 cloves garlic, finely chopped
1 habanero pepper, seeded and deveined, chopped (use gloves to handle)
1 tsp. chili powder
½ tsp. paprika
½ tsp. sea salt (to taste; optional)
1 dash ground black pepper
1 14.5 oz can black beans, do not drain
1 14.5 oz can kidney beans, do not drain
2 medium tomatoes, chopped

Preparation:
1. Place seitan in food processor; pulse until it has the consistency of ground beef. Set aside.
2. Heat large skillet, lightly coated with spray over medium-high heat.
3. Add onion; cook, stirring frequently, for 5 to 7 minutes, or until translucent.
3. Add garlic, habanero pepper, and seitan; cook, stirring frequently, for 3 to 4 minutes, or until seitan is golden brown.
4. Add chili powder, paprika, salt (if desired), and pepper; cook, stirring frequently, for 2 more minutes.
5. Add black beans, kidney beans, and tomatoes; cook, stirring frequently, for 5 to 7 minutes, or until mixture is heated through.
Tip: Serve chili on top of cooked whole grain pasta (½ cup). Any remaining chili can be frozen to be reheated at a later time.
Tip: If you find habanero too spicy, substitute with jalapeño.

Teriyaki Salmon Bites //assets.pinterest.com/js/pinit.js

source: Beachbody

Total Time: 1 hr. 15 min.
Prep Time: 10 min.
Cooking Time: 5 min.
Yield: 6 servings

Ingredients:
¼ cup reduced sodium soy sauce
2 Tbsp. water
1 thin slice fresh ginger, finely chopped
1 clove garlic, finely chopped
1 Tbsp. raw honey
1 lb. raw salmon, cut into 1-inch cubes
1 Tbsp. coconut oil
1 tsp. sesame seeds
1 green onion, thinly sliced (for garnish; optional)

Preparation:
1. Combine soy sauce, water, ginger, garlic, and honey in a medium bowl; whisk to blend.
2. Add salmon; toss gently to coat. Refrigerate, covered, for at least 1 hour.
3. Heat oil in a medium saucepan over medium heat.
4. Place salmon in an even layer in saucepan; cook for 2 minutes, turn each salmon cube, cook for an additional 1 to 2 minutes, or until salmon flakes easily when tested with a fork.
5. Place salmon on a serving plate. Sprinkle with sesame seeds and green onion (if desired). Place a toothpick in each piece of salmon.

French Onion Dip //assets.pinterest.com/js/pinit.js

source: Beachbody

Total Time: 3 hrs. 35 min.
Prep Time: 10 min.
Cooking Time: 25 min.
Yield: 7 servings, about 3 Tbsp. each

Ingredients:
1 Tbsp. olive oil
2 medium onions, chopped
¼ cup low-sodium organic beef broth
1 Tbsp. Worcestershire sauce
¼ tsp. garlic powder
Sea salt and ground black pepper (to taste; optional)
1 cup nonfat plain Greek yogurt

Preparation:
1. Heat oil in medium saucepan over very low heat.
2. Add onions; cook, stirring frequently, for about 20 minutes, or until onions are soft and golden brown.
3. Add broth, Worcestershire sauce, and garlic powder. Season with salt and pepper if desired; cook, over medium heat, stirring frequently, for about 5 minutes, or until broth has evaporated. Remove from heat. Let onion mixture cool completely.
4. Combine onion mixture and yogurt in a medium bowl; mix well.
5. Chill, covered, for 1 hour (or overnight).
6. Serve with raw vegetables for dipping.

Spinach Dip //assets.pinterest.com/js/pinit.js

Only 32 calories per serving! Score!!

source: Beachbody
 
 
Total Time: 10 min.

Prep Time: 10 min.
Cooking Time: None
Yield: 8 servings, ¼ cup each

 

Ingredients:
10 oz. fresh baby spinach (about 6 cups), steamed until wilted
1½ cups nonfat plain Greek yogurt, drained
3 cloves garlic, finely chopped
¼ cup finely chopped green onions
1 Tbsp. fresh lemon juice
Sea salt and ground black pepper (to taste; optional)

Preparation:
 1. Place spinach in colander; drain of all excess water.
2. Finely chop spinach; place in a medium bowl.
3. Add yogurt, garlic, green onions, and lemon juice; mix well.
4. Season with salt and pepper if desired.
5. Refrigerate until ready to serve.

Flourless Brownie Muffins //assets.pinterest.com/js/pinit.js

And of course no party is complete without a dessert!

source: Beachbody






Total Time: 22 min.
Prep Time: 20 min.
Cooking Time: 12 min.
Yield:12 servings, 1 cupcake each

Ingredients:
1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
½ cup pure maple syrup
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
1 tsp. pure vanilla extract
1/3 cup dark chocolate chips

Preparation:
1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Divide batter among 12 prepared muffin cups.
5. Top each muffin with about four chocolate chips; push into batter.
6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely and enjoy!

 

I hope you guys enjoyed all these great recipes and they spark some motivation for your Superbowl party or next family function. These all look so amazing and I can’t wait to try them! Please feel free to share any healthy party recipes that you may have, I love learning new recipes, and am always on the hunt for something great! Have a great weekend!

 






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