Don’t let this year’s Super Bowl Party be a diet-buster! There are so many yummy, festive foods that won’t require you to break out your sweat pants to root for your favorite team.
Even if you aren’t hosting, make and bring one of these diet friendly dishes to ensure you have something to eat. And steer clear of the chips – all chips. You know it is impossible to stick to a normal serving (which is like 7 CHIPS!) so just avoid them all together. Bring veggie sticks to dip into your favorite dips!
Stuffed Mushrooms with Spinach, Pesto + Goat Cheese (courtesy of mrpleasant.net)
1 TBSP of evoo
1 TBSP of Braggs Amino Acids
7 Portobello Mushrooms
1 bunch of Basil
1/2 -3/4 cup Evoo
1/4 cup of Walnuts (FIT TIP: SUB SUNFLOWER SEEDS FOR NUT-FREE)
2 cloves of Garlic
1 bunch of Spinach
1/4 cup of Goat Cheese
S + P
1. Preheat oven to 350
2. Rinse, dry and cut off stems of the mushrooms. Using a spoon, gently scrape out the gills of 6 of them. Marinate 6 portobello mushrooms in Evoo + Braggs and set aside.
3. While the mushrooms are marinating make the pesto. Combine basil, garlic, walnuts and chop in food processor. While the food processor is running, add the 1/2-3/4 cup of Evoo. Process until well combined. Scrape out of food processor and set aside.
4. Rough chop remaining portobello. Add 1 bunch of Spinach and remaining Portobello Mushroom to the food processor. Pulse until finely chopped (about the size of rice).
5. Drain mushrooms from marinate and place onto oiled tray. Place small glob of goat cheese on the center of each portobello mushroom, add spinach/mushroom mixture on top of that, as well as pesto. Spread evenly between mushrooms.
6. Bake mushrooms at 350 for 20-30 minutes until mushrooms are brown and fragrant and the veggie/pesto/cheese mixture is heated through.
- 2 cups raw cashew pieces, soaked for at least 8-12 hours
- 3 tablespoons apple cider vinegar
- the juice of 1 lemon
- 1/2 cup water
- 1/2 teaspoon Himalayan salt
- Soak the cashew pieces in the refrigerator for a minimum of 8-12 hours, up to 24, then rinse well under cold running water.
- Throw them in the bowl of your food processor, along with the rest of the ingredients and process until smooth and creamy, which should take about 5 to 8 minutes. You might have to stop and scrape the sides 2 or 3 times.
- You can use this sour cream immediately or keep in the refrigerator in an airtight container, for up to a week.
- 1 head cauliflower **FIT TIP: Use Quinoa if you are short on time and don’t have time to make the cauliflower rice**
- 1 cup grated Parmesan cheese **FIT TIP: Feta would also work great (especially goat’s feta or goat cheese, or nutritional yeast for dairy free)
- 2 large tomatoes, diced (water parts removed)
- 4 stalks of celery, sliced into ½-inch pieces
- 3 scallions, thinly sliced
- 1 14-ounce can artichoke hearts, rinsed, drained, and roughly chopped
- 2 cloves garlic, minced
- 1 handful parsley, roughly chopped
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon crushed red pepper flakes
- 3-4 tablespoons olive oil
- juice of ½ a lemon
- Remove the butt of your cauliflower and cut it into florets. Add the cauliflower to your food processor or blender (you’ll most likely have to do this in batches unless you have an insanely big food processor), and pulse until the cauliflower resembles rice. Place in a large bowl.
- To the cauliflower, add your cheese, diced tomatoes, sliced celery, scallions, artichoke hearts, garlic, parsley, salt, pepper flakes, olive oil, and lemon juice. Toss to combine. Taste, and adjust seasonings as needed (remember that the flavors will develop and become more pronounced the longer the salad sits). This will keep well in an airtight container, refrigerated, for up to 3 days. Add tofu, chickpeas, or chicken to make it a hearty meal!
FIT TIP: Chicken Skewers are a GREAT sub for fatty chicken wings. Check out this flavor-packed recipe!
- 1/4 cup extra-virgin olive oil
- 1 tablespoon rosemary leaves
- 1 teaspoon chopped thyme
- 1 teaspoon chopped oregano
- 1 teaspoon ground cumin
- 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon caraway seeds
- 2 roasted red peppers from a jar, coarsely chopped
- 1 red Thai chile, with seeds, chopped
- 1 garlic clove, chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- Hummus, for serving
HOW TO MAKE THIS RECIPE
- In a large bowl, mix the olive oil with the rosemary, thyme, oregano and ground cumin. Add the chicken and toss well. Cover and refrigerate for at least 2 hours or overnight.
- In a small skillet, toast the cumin, coriander and caraway seeds over moderately high heat, shaking the skillet a few times, until the spices are fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely. Grind to a powder.
- In a blender, combine the roasted peppers with the chile, garlic, olive oil, lemon juice and ground spices and puree. Season the harissa with salt.
- Light a grill. Thread the chicken pieces onto 8 metal skewers. Season with salt and grill over moderately high heat, turning, until nicely charred and just cooked, about 14 minutes. Serve the skewers with the harissa and hummus.
- 3 medium sweet potatoes
- 3/4 pound (about 2 small) boneless skinless chicken breast
- 1/4 cups olive oil
- 2 tablespoon fresh lime juice
- 2 cloves garlic, minced or grated
- 3 whole chipotle pepper, minced
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 teaspoons chili powder
- salt and pepper
- 2 (half a 10oz bag) cups spinach
- 5 ounces sharp white cheddar cheese, grated **FIT TIP: Skip for dairy free**
- chopped cilantro, for garnish
- Greek yogurt for topping **FIT TIP: sub soy or almond yogurts, or salsa**
Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and peper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.
In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.
Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.
Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish. Brush the skins with with a little of the chipotle sauce and bake for 5-10 muntes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro and greek yogurt if desired.
Go Team You Are ROOTING FOR!!