7 Easy, Healthy Super Bowl Recipes

Ingredients

• 3 eggs (only whites)
• 1 ½ tsp olive oil (extra virgin)
• 5 oz hummus
• ¼ tsp paprika (dry)
• a tiny bit of black pepper
• a tiny bit of salt

Method

1. Bring a pot of water to a boil over high heat.
2. Reduce the heat to medium.
3. Add eggs and cook 8 to 10 minutes.
4. Drain, then cool in bowl of cold water and peel.
5. Cut eggs in halves and scoop out the yolk.
6. Add a spoonful of hummus to each egg half, add a drizzle of olive oil, sprinkle with parsley and seasonings (salt, pepper, paprika).

Ingredients

• 8 oz cherry tomatoes
• 3 ½ oz goat cheese
• 1 Tbsp fresh basil
• a tiny bit of black pepper
• a tiny bit of salt

Method

1. Mix goat cheese, minced basil, salt and pepper.
2. Wash tomatoes, cut off the tops, and scoop out the seeds. Set on a plate or tray.
3. Spoon the cheese mixture into a small bag and snip off a small corner. Pipe the cheese into the tomatoes. (You may also spoon the mixture into the tomatoes if preferred).
4. Enjoy!

Ingredients

• ¾ cups grapes
• 1 ½ cups salad arugula
• 3 oz gouda cheese
• a tiny bit of black pepper

Method

1. Wash grapes and arugula. Chop gouda into cubes.
2. Assemble grapes, arugula and gouda cheese on toothpicks.
3. Top with salt and pepper (optional) and enjoy!

Ingredients

• ¼ cups strawberries
• ¼ avocado
• ¼ cups mixed leaf salad
• 3 oz chicken breast strips (ready to eat)
• 3 Tbsp Greek yogurt, plain (low-fat)
• a tiny bit of salt
• a tiny bit of black pepper
• ¾ tsp poppy seeds
• ⅔ tsp honey or agave syrup
• ½ tsp cider vinegar
• 1 whole grain tortilla

Method

1. Wash, remove stems, and slice strawberries. Peel, remove pit, and slice avocado. Wash lettuce. Chop cooked chicken. Set all aside.
2. Put yogurt, salt, pepper, poppy seeds, honey and vinegar in a bowl and whisk together.
3. To make the wraps, lightly spread yogurt sauce on one side of the tortilla(s).
4. Next arrange a layer of the strawberries, chicken, avocado slices, and lettuce across the wrap.
5. Roll up into a wrap, so that the tortilla makes a cylindrical shape. Cut the wrap into slices to make a pinwheel shape. Serve immediately or store in the fridge until party time.

Ingredients

• 2 tsp coconut oil
• 1 ¼ oz popcorn kernel (uncooked)
• a tiny bit of salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 2 tsp rosemary (fresh)
• 1 oz pumpkin seeds

Method

1. Put the oil into a large metal pan on medium heat. Place 3 individual kernels in the pan and cover.
2. Once you hear them pop, uncover and add the rest of the kernels so that they form a single layer in the pan.
3. Cover and shake the pan a little to cover all the kernels with oil.
4. Once you hear it pops intensely, shake the pan every 15 seconds to help the unpopped kernels to pop and prevent popcorn from burning.
5. When it's not popping anymore, uncover and put the popcorn into a bowl.
6. Top with salt, pepper and garlic powder. Add chopped rosemary (optional) and pumpkin seeds.
7. Serve and enjoy!

Ingredients

• 1 cup white beans/cannellini beans (canned), drained and rinsed
• 1 ½ tsp olive oil (extra virgin)
• 1 garlic clove
• 1 tsp rosemary (fresh)
• 1 tsp lemon juice
• ½ tsp black pepper
• a tiny bit of salt
• 5 whole grain crackers
• 1 celery stalk

Method

1. Wash rosemary and remove stem. Peel and chop garlic.
2. Add all ingredients (white beans, garlic, rosemary, lemon juice, olive oil, pepper, salt) to a food processor or blender and blend until smooth.
3. Add 1 Tbsp of water at a time if needed to reach desired consistency. Top with extra rosemary if desired.
4. Serve with crackers and washed celery.

Ingredients

• 2 carrots
• 2 celery stalks
• 1 spring onion
• ½ avocado
• 2 tsp fresh parsley
• 2 ¼ oz feta cheese
• 1 tsp lemon juice
• a tiny bit of salt
• ½ tsp black pepper

Method

1. Wash, peel and cut carrot into sticks. Wash and remove leaves from celery and cut into sticks. Set on a plate.
2. Wash and chop the spring onions. Peel, remove pit and chop avocado. Wash parsley.
3. Add avocado, feta cheese, lemon juice, spring onion, parsley, salt and pepper to food processor and pulse to desired consistency.
4. Serve dip with carrot and celery sticks.