The Super Bowl is all about football, commercials, and, of course, snacks! Now, just because we say “guilt-free” doesn’t mean we did away with the good stuff. To tide you over until the halftime show begins, we’ve rounded up a few of our favorite guilt-free super bowl snacks from veggie-packed appetizers to high-protein finger foods!
Cauliflower Pizza Poppers
This recipe is literally for everyone on your list. It seems like an indulgent treat, but these simple and delicious Super Bowl snacks are a great healthier option to traditional pizza bites!
Prep Time: 30 minutes
Serves: Makes 24 poppers
- 2 cups cauliflower rice (~1 medium head of cauliflower)
- 1/4 cup egg whites
- 1 cup cottage cheese (drained)
- 1 tsp oregano
- 2 tsp parsley
- 1/4 tsp garlic powder
- 1-2 Tbsp hot sauce (optional)
- Pre-heat oven to 450 F and spray a mini muffin tin.
- In a hot pan, stir-fry the cauliflower rice until the cauliflower is slightly translucent (~6-8 minutes) then place in a bowl and let cool.
- Place all other ingredients the food processor and blend until smooth.
- In a bowl combine cauliflower rice and blended ingredients
- Evenly spoon mixture into muffin tin molds, then press pizza dough down evenly and firmly
- Place in your oven and bake for 25-30 minutes.
- Remove from oven and let set until cooled completely
- Once cool remove from muffin tin, and serve with sauce of choice
Creamy Cucumber Salsa
You’ve gotta have something cool, light, and refreshing to break up the heavier, spicier foods, right? This quick and fresh appetizer is the perfect complement to baked whole grain pita or veggies!
Prep Time: 20 minutes
Serves: Makes 2-2.5 cups
- 2 cups finely chopped cucumber, peeled and seeded
- 1/2 cup tomato, finely chopped and seeded
- 1/4 cup red onion, chopped
- 2 Tbsp fresh parsley, minced
- 1 jalapeno pepper, seeded and chopped
- 4-1/2 teaspoons fresh cilantro, minced
- 1 garlic clove, minced
- 1/4 cup reduced-fat sour cream
- 1-1/2 teaspoons lemon juice
- 1-1/2 teaspoons lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon seasoned salt
- In a small bowl, combine the first seven ingredients.
- In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt.
- Pour over cucumber mixture and toss gently to coat.
Chicken Meatballs with Orange Glaze
If you’re needing a little protein to bulk up your appetizer spread, this lean protein version of finger food meatballs is perfect! The sweet orange glaze is a great twist in flavor that you + your guests will love.
Prep Time: 20 minutes
Serves: Makes 16 meatballs
- 1 lb ground chicken
- 1 egg
- 1/3 cup almond flour
- 2 Tbsp scallions, finely chopped
- 1 tsp ginger, minced
- 2 Tbsp gluten free soy sauce
- 1/2 tsp garlic powder
- 1 tsp sesame oil
- oil for frying
- 1/4 cup sugar-free orange marmalade
- 2 tsp fish sauce
- 1 tsp (or more) red chilis, finely chopped
- 2 Tbsp water
- Combine all meatball ingredients and mix thoroughly.
- The mixture will be wet, but try to form it into 16 balls.
- Heat about 1 Tbsp of coconut oil in a nonstick pan, then cook the meatballs on medium until golden brown and cooked through.
- Combine the marmalade, fish sauce, chilis, and water in a small bowl and mix thoroughly.
Serve and enjoy!
Chipotle Sweet Potato Skins
In terms of Super Bowl snacks, potato skins are basically required. But, who said they have to be dripping in fats and salt? Opt for the high-fiber, much healthier sweet potato with a kick for this killer recipe.
Prep Time: 1 hour 20 minutes
Serves: 6 potato halves
- 3 medium sweet potatoes
- 2 small chicken breasts
- 1/4 cups coconut oil
- 2 Tbsp fresh lime juice
- 2 cloves garlic, minced
- 3 whole chipotle pepper, minced
- 1 tsp dried oregano
- 1 tsp cumin
- 2 tsp chili powder
- salt and pepper
- 2 cups spinach
- chopped cilantro
- Greek yogurt for serving
- Preheat your oven to 350 degrees.
- Wash your sweet potatoes and prick all over with a fork, then place in the oven and bake for 50-60 minutes or until fork tender.
- When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.
- Place your chicken in a baking dish, rub with a small amount of oil, salt and peper, then place in the oven with the potatoes and bake for 25 minutes.
- Allow to cool and shred the chicken
- In a medium bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper.
- Heat a small skillet over medium heat and wilt the spinach, then toss the spinach and shredded chicken together, set aside and keep warm.
- Turn the oven up to 400 degrees, then scrape some sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own, and place in a baking dish.
- Brush the skins with a little of the chipotle sauce and bake for 5-10 minutes until crisp.
- While the skins bake mix the spinach, chicken and chipotle sauce together.
- Remove skins from the oven and stuff with the chicken mixture, then bake for 10 minutes or until skins are hot and crisp.
- Serve with fresh chopped cilantro and greek yogurt
Instant Pot Pork Carnitas
We love the Super Bowl snacks that are as fun to make as they are to eat, and these Making Shredded Pork Tacos fit the bill! Get creative with your healthy toppings and the canvas is yours.
Prep Time: 1 hour 25 minutes
Serves: Makes 11 servings
- 2 1/2 pounds boneless pork shoulder roast, cut into 4 pieces + trimmed
- 2 teaspoons salt
- pepper, to taste
- 6 cloves garlic
- 1 1/2 teaspoons cumin
- 1/2 teaspoon sazon
- 1/4 teaspoon dried oregano
- 1 cup reduced sodium chicken broth
- 2 chipotle peppers in adobo sauce
- 2 bay leaves
- 1/4 teaspoon dry adobo seasoning
- 1/2 teaspoon garlic powder
- Season pork with salt and pepper.
- Press saute on the instant pot, spray with oil and brown the pork on all sides for about 5 minutes, then let cool.
- Using a sharp knife, insert blade into pork about 1-inch deep, and insert chopped garlic in different areas all over the pork
- Season pork with cumin, sazon, oregano, adobo and garlic powder
- Pour chicken broth + chipotle peppers to instant pot and stir.
- Add bay leaves, then place pork in the Instant Pot, cover and cook using the pressure cooker setting on high pressure for 80 minutes.
- When the pressure releases, shred pork and re-combine with juices at the bottom
- Remove bay leaves and adjust cumin and add adobo and mix well.
- Serce with tortillas and healthy toppings
Ditch the store-bought beige stuff for this colorful, nutrient-packed treat that tops our list for Super Bowl snacks. Not only does it only take 10 minutes to make, but you probably already have all of these ingredients in your pantry already.
Prep Time: 10 minutes
Serves: Makes 4 cups
- 2 14-ounce can chickpeas, drained and rinsed
- 2 clove garlic, peeled and crushed
- 1 8-ounce jar sun-dried tomatoes
- 1 cup tahini paste
- 1/2 cup lemon juice
- 2 Tbsp tomato paste
- 1 tspsalt
- 1 1/2 teaspoons smoked paprika
- 1/2 cup sesame oil
- Put chickpeas, garlic, sun-dried tomatoes, tahini, tomato paste, some salt and smoked paprika in a food processor or blender and process until well combined and smooth.
- Drizzle in sesame oil adding more if you want a thinner consistency, and adjust seasonings to taste.
- Add more oil, lemon juice or tomato paste if needed
Serve & enjoy!
What Super Bowl snacks are you serving this weekend?
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