Super Bowl Superfoods: Game Day Eats You Can Feel Good About Eating
We hear it every year: Monday morning complaints from friends and co-workers about their food hangovers from Super Bowl Sunday. But it doesn’t have to be that way. It doesn’t matter who you are rooting for, or just enjoying the game, you can whip up simple, fast and delicious bites to feed a crowd or bring to your annual potluck. Our budget friendly and easy to increase recipes and ideas will keep your fans fueled through the game and feeling great the next morning! Make everything on our menu or pick and choose what entices you most! We suggest putting out a tray of raw veggies for dipping, a bowl of store bought salsa and a bag or two of whole grain, bean or rice chips. And a cooler of beers, of course.
EWC’s Super Bowl Superfood Menu:
Mini Meatball Bites**
Baked Sweet Potato Fries
Garlicky Yogurt Dipping Sauce**
Spiced Roasted Chickpeas*
Double Bean Dip **
Guac Toasts
Parmesan Chili Popcorn
Homemade Tortilla or Pita Chips*
** Make ahead and store in sealed container in fridge for several days before serving
*Make ahead and store in airtight container for several days before serving
If you are making the entire menu, this is how we suggest you prep so everything is ready at the same time and it won’t take more than 1.5-2 hours to make it all!
1.) preheat the oven to 425
2.) prep the chick peas.
3.) in the same bowl you used to spice the chickpeas, prep the sweet potatoes
4.) pop the chickpeas and sweet potatoes in the 425 degree oven
5.) sauté the onions, mushrooms and garlic an set aside to cool
6.) prep the meatball mixture, add the sauteed veggies and form the mini meatballs
7.) turn the oven down to 400 and put the meatball in the oven
8.) while veggies and meatballs cook make the yogurt dip, bean dip and pop the popcorn (clean up a bit!)
9.) pop the pita or tortillas in the oven to toast
10.) right before guests arrive: set everything out, make the Guac bites and dress up your popcorn for serving!
Mini Meatball Bites:
makes 60 mini meatballs (you can easily half this recipe, but still use one whole egg)
2 lbs ground meat (we used 1 lb chicken breast and 1 lb grass-fed, organic beef)
1 onion, diced
16 crimini, baby bella or button mushrooms, chopped (about 2 cups)
4 cloves garlic, minced
1 large egg
1 cup cooked quinoa
1 tbsp dijon mustard
1 tbsp Worcestershire sauce
1 tsp hot sauce
1 tsp garlic powder
1/2 tsp chili powder (or less if you don’t like a kick)
1 pinch red chili flakes
generous amount of good sea salt (we like himalayan sea salt)
freshly ground pepper
1 cup grated cheese (we used had freshly grated parmesan and half freshly grated pecorino)
Add olive oil or ghee to a pan and heat to medium heat. Add in the onions and cook until translucent, about three minutes. Add in the mushrooms and stir, allowing to cook about 2 minutes. Add in the minced garlic. Add in generous grinds of salt and pepper. Cook until veggies are tender then remove from heat and allow to cool. While the onions and mushrooms are cooling, combine the ground meat, egg and quinoa in a large bowl. Add in the mustard, Worcestershire and hot sauce and combine well. Add in the chili powder, garlic powder and red chili flakes and combine. Fold in the cooled veggies until evenly distributed. Fold in the cup of grated cheese. Form into ping-pong sized balls (bite sized) and place on a foil lined cookie sheet. Cook at 400 degrees for about 30 minutes, until cooked through.
Yogurt Dipping Sauce
delicious dip for the meatballs and the baked sweet potato fries!
1 cup plain greek yogurt (whole or low fat)
1 cucumber, peeled, seeds removed and grated
1 cloves garlic, grated
2 tbspn finely chopped fresh mint (add more to taste)
salt, to taste
fresh squeezed lemon juice, to taste
Combine all ingredients in a bowl and stir to mix well. Taste and add more mint, salt or lemon as needed.
Baked Sweet Potato “Fries”
These are nutritional powerhouses, but you don’t have to tell your friends. The turmeric and cinnamon are not only delicious, but they are also powerful anti-inflamatory agents, antioxidants and may help prevent heart disease, cancers, Alzheimer’s and arthritis.
2-3 medium sweet potatoes, washed and cut into wedges about 3” long and 1/4 – 1/2 inch wide
3 tbsp olive oil
1 tsp garlic powder
1/2 tsp turmeric
1/2 tsp cinnamon
1/4 tsp chili powder
freshly ground pepper and salt
Put the sweet potato wedges in a large bowl. Drizzle olive oil over the wedges and toss to coat. Sprinkle the spices over the wedges and toss to coat. Spread the wedges out on a parchment or foil lined baking sheet, making sure they do not overlap. Place in a 425 degree oven and bake for 40-45 minutes or longer if needed until cooked through and crispy on the edges.
Spiced, Roasted Chickpeas
2 15oz cans chickpeas (garbanzo beans) drained, rinsed and pat dry
2 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp chili powder
1/4 tsp turmeric
freshly ground salt and pepper
Put the chickpeas in a bowl and coat in olive oil. Sprinkle spices over chickpeas and toss to coat evenly. Spread the chickpeas out on a parchment or foil lined baking sheet and place in ~400 degree over (can do 425 as well) for 30-40 minutes until golden and crispy. Shake the sheet half way through cooking to rotate the chickpeas and get them evenly crisped.
Double Bean Dip
this dip is creamy, indulgent and filling. Yet it is filled with protein, fiber and vitamins… a totally guilt-free bite with every dunk of your chip!
2 cans of beans (we like 1 can black beans and 1 can cannellini beans)
1.5 cups frozen cauliflower, thawed
2 tsp hot sauce
1 tbsp dijon mustard
1 tsp garlic powder
2 cloves garlic
salt and pepper
Place all ingredients in your blender (we love our Vitamix) and blend until smooth and creamy. That’s it!
Guac Toasts
this is an easy to eat spin on the traditional and expected bowl of guacamole + the oh-so trendy avocado toast. Easy to keep reaching for another bite while you keep your eyes on the big game!
2 ripe avocados
1 lemon
salt
chia seeds, flax seeds or sunflower seeds
extra virgin olive oil
cayenne pepper
whole grain bread or sliced baguette
optional: smoked salmon or sliced turkey
Toast the bread or sliced baguette. While bread is toasting, place flesh of two avocados in a bowl with the juice of one lemon and a few pinches of salt (to taste) and mash. Spread the mashed avocado on the toast slices or baguette rounds. Drizzle with EVOO, sprinkle with cayenne powder and seeds. If using toast, cut each slice into six triangular shaped pieces. Arrange the bites on a large plate and garnish with extra lemon slices. Optional: for an extra protein and flavor punch, top each or some guac bites with smoked salmon or sliced turkey!
Parmesan Chili Popcorn
1/2 cup organic popcorn kernels
1 cup grated cheese (we used 1/2 c parmesan and 1/2 c pecorino)
1 -2 tbsp Extra Virgin Olive Oil, Truffle Oil, Melted Ghee or Melted Butter
Salt to taste
1/2 tsp chili powder
Cook the popcorn in a large pot according to directions or in your air popper. Drizzle with oil or melted better, tossing as you drizzle, to coat. Sprinkle with chili powder, tossing to coat. Fold in the grated cheese. Add salt to taste. Enjoy!
Homemade Chips
whole grain pita bread or organic tortillas
olive oil
salt and pepper
garlic powder
chili powder (optional)
Cut the pitas or tortillas into chip sized triangles (like a pizza). Lay them flat on a baking sheet. Drizzle with olive oil and sprinkle with your favorite seasonings. Bake at 350 for about ten mins or until golden and crisped. Keep an eye on them so they don’ t burn!
You Can EMBODY Wellness even while you watch the big game! EMBODY your best self and feel good about what you put in your body! You can still enjoy delicious and indulgent foods and a beer or two with friends. You don’t need to sacrifice flavor and fun!
Test out our recipes and let us know what you think!
