Super Bowl XLIX is almost here! In previous years, you’ve most likely spent game day with friends and loved ones eating fried food, drinking beer, and polishing off one too many cupcakes. This year, why not change all that? Take a healthy, yet delicious, approach to your Super Bowl menu and leave your viewing party with no regrets.
Ditch those greasy potato chips for these airy zucchini chips!
Ingredients:
1 large zucchini
2 tbsp. olive oil
Kosher salt
Directions:
Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets with parchment paper. Slice zucchini on a mandolin. After you slice the zucchini, place the slices between two paper towels, and press down to drain them of excess liquid. Line up the zucchini slices on the baking sheet tightly, but don’t let them overlap.
Pour the olive oil into a small bowl, and then brush it over each zucchini slice using a pastry brush. Sprinkle salt throughout the baking sheet, but be careful to not over-season. Bake for two or more hours until brown and crispy.
Pizza can be delicious (and healthy!) with this cauliflower pizza crust.
Ingredients:
1 head cauliflower
1 large egg
1/2 cup grated/shredded parmesan or mozzarella
1 tsp Italian herb seasoning (rosemary, basil, or parsley will work too)
1/8 tsp salt
1/4 tsp freshly ground black pepper
Directions:
Preheat oven to 375 degrees F and line round pizza baking sheet with parchment paper. Rinse cauliflower, remove the outer leaves, and separate into florets with a pairing knife. Place florets in a food processor and process until rice-like texture (some chunks are OK). Place on the prepared baking sheet and bake for 15 minutes. Remove cooked cauliflower from the oven and place in a bowl lined with double or triple layered cheesecloth. Squeeze the liquid out of the ball as hard as you can. This may need to be done a few times to get it all out.
Increase the oven temperature to 450 degrees. Transfer the cauliflower to a mixing bowl. Add the egg, cheese, herb seasoning, salt, black pepper, and mix to combine. Transfer cauliflower to the same sheet you previously used, and flatten with your hands until a thin pizza crust is formed. Bake for 15-20 minutes and remove. Top with your favorite toppings and bake again until the cheese on top turns golden brown.
Mess free Greek salad skewers
Ingredients:
12 grape tomatoes
4 ounces feta cheese, cut into 12 (1/2-inch) cubes
1 mini cucumber sliced into 12 pieces
12 pitted kalamata olives
2 tbsp. extra-virgin olive oil
1 1/2 tsp. Za’atar seasoning
12 (4-6 inch) bamboo or wood skewers
Directions:
Thread the skewers starting with tomato, then a piece of feta, a cucumber, and finish off with an olive. Repeat until all skewers are done. Before serving, arrange skewers on a platter, drizzle with olive oil, and sprinkle with a dash of Za’atar.
One-bite shrimp taco bites
Ingredients:
24 large raw shrimps, peels and tails removed
non stick cooking spray
1 tsp. salt, divided
1 tsp. grated lime zest and 1 tsp. lime juice
2 tsp. chili powder
1 large California avocado, diced
1/3 cup of sour cream
1 tsp. chipotle chilies in adobo sauce, finely diced
2 tbsp freshly chopped cilantro
24 tortilla chip scoops
Directions:
Pre-heat oven to 375 degrees F. Spray a large baking sheet with non-stick cooking spray. Combine 1/2 tsp of salt, lime zest, and chili powder in a small bowl. Sprinkle over the raw shrimp. Lay the shrimp on the cookie sheet and spray with the cooking spray. Bake for 5-8 minutes or until the shrimps turn pink and curl.
Meanwhile, combine the diced avocado, lime juice, and remaining 1/2 tsp. of salt in a small bowl. Combine the sour cream and minced chipotle pepper in a different small bowl. Assemble your shrimp taco bites by placing 1 tsp of avocado mixture in a tortilla chip, followed by a 1/2 tsp of sour cream mixture, then top with a shrimp. Sprinkle with chopped cilantro.
Guilt-free chocolate covered strawberry footballs
Ingredients:
1 1/2 cups dark chocolate chips
12-14 large strawberries
1/4 cup white chocolate chips
2 coffee mugs
Piping bag
#2 tip
Parchment paper
Directions:
In a microwave safe coffee mug, add dark chocolate chips, and microwave on high for 30 seconds. Stir and repeat until melted. Do not overheat. Hold the strawberry by the leaves (make sure it is dry) and dip in the melted chocolate and swirl until coated. Hold the berry above the mug to allow the excess chocolate to drip off. Place berries on a sheet of parchment paper to dry. Push forward slightly to avoid a pool of dried chocolate from forming in the front of your berry. Allow berries to dry for 15 minutes.
In a separate mug, add the white chocolate and microwave on high for 20 seconds. Stir and repeat until melted. Pour the white chocolate into your piping bag. Pipe ice stripe at the top and one at the bottom of your strawberry, then pipe a line vertically from stem to tip, and five or six horizontally across the middle.
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