5 healthy snacks recipes for Super Ball
A special and mysterious cosmic alignment brought the Bengals to Inglewood this Sunday, facing the Rams in this historic and unusual LVI Super Bowl. And if not even this singular event will make you leave your balanced diet aside, fear not! It’s perfectly possible to enjoy the game while chewing the anxiety away with some beers and delicious healthy snacks – without losing your fit.
All you need is some creativity, imagination and these delicious recipes for healthy Super Bowl snacks and your game day is assured!
1. Margherita Muffin
Top an English muffin with fresh cherry tomatoes and buffalo mozzarella, then broil, for a fast and easy game snack.
Ingredients
4 English muffins, split
2 c. favorite prepared tomato sauce
8 oz. buffalo mozzarella
1 pt. cherry tomatoes, halved
Fresh basil leaves, torn, for serving
Flaky sea salt
Pepper
How to do
- Toast the English muffins, then spread with tomato sauce.
- Place them on a broiler-safe baking sheet and top it with torn pieces of buffalo mozzarella and cherry tomatoes.
- Keep the broiling on high until the cheese has melted – about 1 to 3 minutes. Top with basil and a pinch each of salt and pepper.
2. Roasted Red Hummus
Most times, making your own food is healthier (and often tastier) than choosing the industrial – aldought more practical – alternative. This dish combines the best of both worlds – with only 15 minutes prep time.
Place a couple of ingredients in the blender and you’ll make a creamy, flavorful hummus, filled with vitamins, that you won’t be able to resist.
Ingredients
1 red pepper, halved and seeded
1 15-oz can chickpeas, rinsed
1 small clove garlic, finely chopped
1/4 c. tahini
2 tbsp. fresh lemon juice
1/2 tsp. smoked paprika
1/4 tsp. ground cumin
Kosher salt and pepper
Fresh dill, for sprinkling
Crackers and vegetables, for serving
How to do
- Heat the broiler and place the pepper, cutting it sides down, on a rimmed baking sheet. Broil until it gets charred (4 to 5 minutes). Transfer it to a bowl and cover, letting it cool down a bit – making it easier for you to handle it. Peel them off and discard the “skin”.
- Transfer the peppers processor, alongside with chickpeas, garlic, tahini, lemon juice, paprika, cumin, and ¼ tsp each salt and pepper and puree until smooth. Sprinkle with dill and serve with crackers and vegetables for dipping.
Foods that pair with acai: toppings and meals
3. Raita
Instead of the traditional sour cream, this yogurt based dip – full of spices and herbs – will bring a whole new freshness to your Game Day. And we both know you’ll probably need it at some point.
Ingredients
1 1/2 c. plain whole-milk yogurt (not Greek style)
1 tbsp. fresh lime juice
1/2 tbsp. finely grated fresh ginger
1/2 small clove garlic, finely grated
1/2 tsp. ground cumin
1/2 tsp. garam masala, plus more for serving
Kosher salt
1 Persian cucumber, coarsely grated
1/4 c. fresh cilantro, chopped
2 tbsp. chopped fresh mint, plus more for serving
Warm flatbread, for serving
How to do
- In a bowl, whisk together the yogurt and the lime juice, ADDING ginger, garlic, cumin, garam masala and 1/2 teaspoon of salt. Stir in cucumber, cilantro and mint until they get combined. Spoon it all into a serving dish and sprinkle it with additional mint and garam masala, if you feel like it. You can serve it with flatbread.
Cheese ball: origin and curiosities about the Brazilian healthy bread
4. Classic White Chicken Chili
The tradicional Game Day chili that we all know and love, putting aside the beef and all that sat fat, but keeping all the flavor and coziness. And if you want some leftovers for Monday’s hangover, just double the recipe.
Ingredients
3 tbsp. olive oil
4 scallions, chopped, whites and dark green parts separated
2 cloves garlic, chopped
1/2 to 1 jalapeño, seeded and chopped
Kosher salt
2 (4-ounce) cans mild Hatch green chiles
1 tbsp. ground cumin
1 tbsp. dried oregano
1 tsp. smoked paprika
1 1/2 lb. dark meat ground chicken
1 (32-ounce) container chicken stock
1 (13.5 ounce can) cannellini beans, rinsed
Sour cream, lime wedges, shredded Cheddar, tortilla chips, chopped avocado, and fresh cilantro for serving.
How to do
- Heat a large pot with oil on medium fire. Add scallion whites, garlic, and jalapeño. Season it with salt. Cook, stirring just occasionally, until it softens. That will take about 4 to 6 minutes. Then, you can ADD the green chiles and cook, with some stirring from time to time. Do that for 3 to 5 minutes, until it gets thickened. Add cumin, oregano, and paprika. Cook, stirring, for another 30 seconds.
- Add the chicken and season it with salt. Cook, stirring occasionally, until the chicken is cooked through – about 6 to 8 minutes. Add stock and beans and bring it all to a boil. Reduce to a simmer and cook, still stirring at times, until thickened (30 to 35 minutes). Serve it topped with scallion greens and all toppings you desire. Let your imagination flow!
5. Cornflake-Crusted Baked Chicken
Baked instead of fried, this dish provides all the crunchiness of the original, while also being a little lighter than its oiled counterparty.
Ingredients
1 tsp. garlic powder
2 1/2 c. buttermilk, divided
1 tsp. celery seed, divided
1/2 tsp. cayenne pepper, plus a pinch, divided
Kosher salt and freshly ground black pepper
4 small chicken drumsticks, skin removed
4 small bone-in chicken thighs, skin removed
1 c. all-purpose flour
4 c. cornflakes cereal, crushed
Sliced dill pickles, for serving
How to do
- Preheat the oven to 425°F. Combine garlic powder to 1 and half cups of buttermilk and 1/2 teaspoon each celery seed, cayenne, and salt in a bowl. Add chicken and marinate it in the refrigerator for 30 minutes.
- Fit a rack over a large rimmed baking sheet, lined with heavy-duty foil. Combine flour, pinch of cayenne, and the remaining half teaspoon celery seed in a bowl. Season with salt and pepper. Place the remaining buttermilk in a second bowl; season it with salt and pepper. Place the cornflakes in a third bowl.
- Remove the marinated chicken from the marinade, letting the excess drip off. Discard marinade – its work is complete. Coat the chicken with flour mixture, dip it in the buttermilk, then coat with cornflakes, pressing gently to help it adhere. Arrange chicken on a prepared baking sheet. Bake until cooked through, for about 25 to 27 minutes. Serve with pickles alongside.
And if you want to try something different – as a follow-up or dessert – you know where to find it! May that be our deliciously golden cheese balls, 100% gluten free and just steaming right out of the oven. May that be our classic acai, to sweeten you Game Day and give you all the energy needed to reach the endzone.
But come fast and prepare your Super Bowl stocks. Because Sunday we’ll be in front of the TV, and leave the heavy work for Burrow and Stafford. Enjoy the game!
And what about a Super Acai Bowl? Discover the menu of Vida Boa Açaí and come to visit our store at Lake Jackson (TX).