Chips, Dips, Pizza, Subs, Hot Dogs, Cupcakes….HELP! What’s a woman trying to keep her food and health game in check supposed to do on one of the biggest junk food days of the year? That’s right, Super Bowl Sunday can be tempting to fall off the health-resolution bandwagon. But there are healthy alternatives to party food!
There’s nothing that says you have to stick to raw broccoli and cauliflower during the Big Game. You can fun and still have some treats that are good for you and taste good, too. Here are some fumble-free recipes you can add to your traditional Super Bowl menu to up your veggie intake. Or if you’re off to someone else’s party, take along one of these dishes—they are really easy to make, travel well and will earn you a high-five from an equally health-conscious football fan!
Read Related: How to Throw a Healthy Holiday Party
FORWARD PASS BLACK BEAN DIP
Did you know that you don’t have to cook corn to eat it? It’s delicious in its natural state, especially when it’s fresh. It’s especially tasty when you mix it with a few other flavorful friends.
2 ears of corn
1 can black beans, drained
2 peaches, diced
1/2 bunch cilantro, chopped
1/3 cup olive oil
1/4 cup vinegar
Salt, pepper and cumin to taste
1. Peel, husk and remove silk off the corn. Hold the corn over the bowl and carefully run a knife as close to the cob as possible to cut the kernels.
2. Add the beans, peaches and cilantro.
3. Add olive oil, vinegar and spices and toss.
Note: When it comes to spices, less is more. Start out light on the spices. You can always add more if needed, but not if you’ve already added to much!
4 zucchinis, cut in half length-wise and scooped hollow. Dice insides and set aside.
2 tomatoes, diced
4 cloves garlic, crushed or diced
1/2 cup basil leaves, finely chopped
1/4 cup parmesan cheese (omit for vegan recipe)
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 ts.p each salt & freshly ground black pepper
1. Put the zucchini, tomato, salt and pepper in a bowl and mix well.
2. Heat the olive oil in a pan; add garlic and sauté for 2-3 minutes on medium heat. Add zucchini & tomato mixture to pan, cooking and stirring for 10 minutes.
3. Add balsamic vinegar and basil, toss well and cook for an additional 5 minutes.
4. Spoon filling into zucchini boats and sprinkle with parmesan cheese.
4-5 of your favorite mix of apples (I use Ida Red, Mcintosh, Empire and Yellow Delicious), unpeeled and diced
2 1/2 Tbsp. butter
1 Tbsp. fresh sage, finely chopped
3 Tbsp. maple syrup
4 Tbsp. water
1. Melt the butter in a pan over low heat and add the sage. Toss the apples with sage butter and allow to cook for about 5 minutes.
2. Add the water and 2 tbsp. of the maple syrup. Cover and cook on medium heat for 10 minutes (more for softer apples, less for firmer) T
3. Toss with an additional tablespoon of maple syrup if desired. Serve and enjoy!
Marian Isel Barragán is a Certified Holistic Health Counselor, Cooking Instructor and Activist. While undergoing her own healing journey, she answered a higher calling to assist others on their journeys of wellness. She counsels and teaches workshops on health, cooking, and living a balanced life. Learn more at http://blog.marianisel.com.