Super Bowl Sunday is TOMORROW. One thing you never find missing at a Super Bowl party is food. And generally speaking, that equates to a whole lot of overly processed, preservative-laden food. That’s a no-go this year. To help you out, I’ve included my menu for this year and the accompanying recipes. Hope you enjoy the food and the game! I’ll share pictures of my spread on Instagram on Sunday!
— Veggie Platter w/ Homemade Hummus
—Grilled (OR BAKED) Chicken Sliders on Ezekiel tortillas
(No recipe needed here. Bake or grill your chicken breast and throw them on the tortillas with hummus or mustard or your favorite barbecue sauce)
— White Chicken Chili
— Sweet Potato Nachos w/ Avocado Crema
—Almond Flour Chocolate Chip Cookies
(No recipe needed here. Diced, chop and peel your faves, toss them together and enjoy! Drizzle with a bit of lemon juice to prevent discoloration)
2 cups cooked garbanzo beans (you can also use canned if you don’t have any cooked)
1 Tbs lemon juice
1/2 cup olive oil
3 cloves garlic, minced
1 cup tahini
1/2 tsp sea salt
1 tsp baking soda
1 tsp cumin
Put garbanzo beans, lemon juice, olive oil, garlic, tahini, sea salt and baking soda in food processor.
Blend until smooth.
Sprinkle with cumin and drizzle with a bit of olive oil.
Slow Cooker White Chicken Chili
4 1/2 cups chicken broth
1 tomato diced tomatoes, diced
3/4 cup yellow onion, diced
4 garlic cloves, minced
2 tsp chili powder
2 tsp ground cumin
1 tsp paprika
1/2 tsp ground coriander
Salt and pepper to taste
1 1/2 lbs boneless skinless chicken breast
2 cups white beans (I prefer Great Northern)
1 Tbs fresh lime juice
1/4 cup chopped cilantro
Pour chicken broth and diced tomatoes into a slow cooker.
Add onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste.
Add chicken breasts then cover with lid and cook on low for 6 hours.
Remove chicken and shred.
Return to slow cooker along with beans, cilantro and lime juice.
Cook until heated through.
Sweet Potato Nachos
1 lb ground turkey
3 Tbs taco seasoning
(you can also use 1/2 package — but watch ingredients)
1/2 cup water
3 medium sweet potatoes, sliced
1 Tbs olive oil
1 red bell pepper, sliced
2 cups black beans, rinsed and drained
1/2 medium red onion, diced
1 avocado, sliced
For avocado crema
1 avocado, peel and seed removed
2 Tbs lime juice
2 Tbs olive oil
2 Tbs water
1 Tbs fresh cilantro
Pinch of salt
Preheat oven to 350.
Place sliced sweet potatoes in bowl and toss with olive oil.
Place coated sweet potatoes on a large foil lined baking sheet.
Bake 10 minutes on one side, then flip and bake another 10 minutes.
Turn on oven broiler and broil another 1 – 2 minutes (make sure you watch the potatoes closely).
Meanwhile, for turkey:
Brown ground turkey in pan.
Once cooked, add water and taco seasoning and heat on low until water is absorbed.
Once potatoes are removed from broiler, top with peppers, beans, and onion and ground turkey.
Return oven to 350 and for approximately 5 minutesRemove and top with avocado
Place all ingredients in blender of food processor and blend until smooth.
Almond Flour Chocolate Chip Cookies
(This one is courtesy of Bobs Red Mill)
3 cups almond flour
1 tsp baking soda
1/2 tsp sea salt
1/4 cup coconut oil
1/4 cup maple syrup
1 whole egg
2 egg whites
1 tsp vanilla extract
1 cup dark chocolate chips OR 1 cup Enjoy Life dark chocolate morsels
1/2 cup toasted almond slivers
Preheat oven to 375 degrees.
Line two baking sheets with parchment paper.
Combine almond flour, baking soda and sea salt and set aside.
Mix coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes.
Add whole egg, egg whites and vanilla extract and mix for two additional minutes.
Slowly add dry ingredients to egg mixture and mix for 1 minute.
Add chocolate chips and toasted almonds and mix until well combined.
Place large rounded tablespoons onto prepared baking sheets, about 1 inch apart.
Flatten slightly, to 1 inch thickness.
Baked until set and golden, about 15 minutes.
Makes approximately 25 cookies.