by Melissa Watford, certified health coach with FirstHealth Community Health Services
Think it is impossible to enjoy football without indulging in unhealthy foods?
Guess what, it's not!
Here are some great Super Bowl snacks that are yummy and healthy. It will be a win-win for everyone at your Super Bowl Party!
- Buffalo cauliflower – great twist on the traditional with a lot less calories and fat than buffalo wings.
- Buffalo dip – The high protein and low fat in Greek yogurt makes this dip a winner.
- Stuffed jalapenos - A crowd favorite, try mini sweet peppers as an alternative to jalapenos for a little less heat.
- Fresh salsa – Easy to make and pairing with guacamole make these a party favorite.
- Fresh guacamole – Healthy fats from the avocado make this one a healthy hit.
- Kale Chips - Low calorie and nutritious, a great alternative to potato chips.
Buffalo cauliflower bites
- 6 cups of fresh cauliflower florets
- 2 teaspoons garlic powder
- Pinch of salt
- Pinch of pepper
- 1 tablespoon butter, melted
- 3/4 cup hot sauce
- Preheat oven to 450 degrees and place cauliflower on a baking sheet and spray with cooking oil, or olive oil.
- Sprinkle garlic powder, salt and pepper over the cauliflower florets.
- Bake for 20 minutes turning once.
- Combine the melted butter and hot sauce into a small bowl and pour over the cauliflower florets and bake for 5 minutes.
- Enjoy bites alone or serve with buffalo dip (see recipe).
- 1 individual container plain greek yogurt
- 1/4 cup crumbled blue cheese or queso fresco cheese
- 2 tablespoons chopped parsley
- 1 teaspoon hot sauce
- Veggies, crackers, grilled chicken tenders, grilled shrimp (for serving
- In a bowl, combine yogurt, cheese, parsley and hot sauce.
- Mix well.
- Refrigerate for a short time then serve and enjoy.
- 6 large jalapeno peppers
- 1/2 cup reduced-fat cream cheese
- 1 oz. shredded extra sharp reduced-fat cheddar cheese or jack cheese
- 2 tablespoons finely minced onion
- 2 tablespoons chopped fresh cilantro
- Black pepper to taste
- 1/2 teaspoon cumin
- Preheat oven to 375 degrees. Line a baking sheet with foil.
- On a flat surface, slice the jalapenos lengthwise. With a small spoon, scrape out the seeds and ribs from each jalapeno and discard. Set jalapeno halves aside.
- In a bowl, mix together the cream cheese, half the cheddar cheese, the onion and the cilantro. Season the mixture with the salt, black pepper and cumin. Stir to combine.
- With a spoon, fill the peppers with the cream cheese filling. Arrange the peppers on the baking sheet and sprinkle with the remaining half of the cheddar cheese.
- Bake for 8 minutes, or until the cheese is bubbly and lightly browned and the peppers are softened. Cool for 5 minutes before serving.
- 2 pounds fresh tomatoes OR 1 large can (28 oz.) peeled, whole or diced tomatoes
- 1 medium onion, chopped
- 1 tablespoon fresh lime juice
- 6 green onions, cut into 1-inch pieces
- 2 tablespoons fresh, chopped oregano OR 1 tablespoon dried oregano
- 2 jalapeno peppers, chopped
- 1/2 teaspoon salt (or to taste)
- Mix everything together in a medium-sized bowl.
- Put in small batches into a blender and blend for a few seconds.
- Serve with fresh corn tortilla chips, veggies or kale chips.
- 3 large ripe avocados
- 1 jalapeno pepper, seeds removed and finely chopped
- 1 tomato, diced
- 1/2 red onion, diced
- 1/2 teaspoon salt
- Juice of 1/2 a lime
- In a medium bowl, mash the avocado.
- Add the salt, jalapeno, tomato and red onion, and mix.
- Add lime juice to taste.
- 1 bunch kale
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- Preheat oven to 350 degrees. Line a non insulated cookie sheet with parchment paper.
- With a knife carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and dry thoroughly with a salad spinner. Drizzle kale with olive oil and sprinkle with salt and pepper.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.