Since I’m not watching Super Bowl (hey my Steelers didn’t make it so I’m not into it)
I’m sharing some great healthy recipes from some of my fellow FitFluential Ambassador friends!
Kierston has lots of yummy healthy recipes (dips, kale chips, nachos, chili) here
Sarah has a spicy black bean and corn dip recipe to enjoy.
Want to try something interesting…sweet potato guacamole!
There’s a huge variety of Super Bowl party ideas here on Ann Marie’s Pinterest page.
Try Chipotle Sweet Potato Dip
Lee brings us 5 Healthy & Tasty Super Bowl Snacks
Mexican Casserole Dip from Morgan is sure to hit the spot.
Last but not least, Anne gives us 7 healthy and delicious Super Bowl Snacks
So, no matter who you want to win you can enjoy healthy & yummy eats this Super Bowl.
Question of the day
Who do you want to win Super Bowl?
1/2 cup shredded daikon (Oriental white radish) or radishes
2 green onions, thinly sliced
2 tablespoons rice vinegar
1 teaspoon sugar
1 small fresh jalapeno or serrano pepper, seeded and finely chopped
1/2 teaspoon toasted sesame oil
1/2 cup shredded carrot
1/2 cup short thin strips cucumber
2 tablespoons snipped fresh cilantro
1 tablespoon reduced-sodium soy sauce
6 8-1/2-inch-diameter rice papers
1-1/2 cups shredded Boston or curly leaf lettuce
Fresh cilantro (optional)
Shredded carrot (optional)
In a small mixing bowl combine daikon or radishes, green onions, rice vinegar, sugar, jalapeno pepper, and sesame oil.
In another small bowl combine the 1/2 cup carrot, the cucumber, snipped cilantro, and soy sauce.
Cover both mixtures; chill at least 2 hours, stirring once.
Drain both mixtures.
Pour 1 cup warm water into a pie plate.
Carefully dip rice papers into water, one at a time.
Place papers, not touching, on clean dry kitchen towels.
Let soften for a few minutes until pliable.
Place 1/4 cup shredded lettuce on each rice paper near 1 edge.
Place about 1 rounded tablespoon of each vegetable mixture on the lettuce.
Fold in the ends. Beginning at that edge, tightly roll up the rice paper. Place, seam side down, on a plate.
Cover with a damp towel. Repeat with remaining filling and papers.
Cover and chill for 1 to 2 hours.
Diagonally cut each roll in half crosswise.
If desired, garnish with additional cilantro and shredded carrot. Makes 12 appetizers.
Make-Ahead Tip: Prepare daikon mixture and carrot mixture as above. Cover and chill up to 24 hours. Drain mixtures and continue as above.
Cutting Board Salsa Recipe
I love salsa. I use every chance I can get to add a little flavour to my meals (it’s wonderful on eggs and couscous).
Most store bought salsas are low in calories, but it’s always better to have a homemade version of the sauce so that you really know what went into its preparation.
Here is a healthy salsa recipe that will add a little flavour to your favourite low fat tortillas or any other type of snack.
1 can (28 oz) diced tomatoes
1 can (14 oz) tomato sauce
3 sticks of celery finely chopped on your cutting board
2 onions finely chopped
2 minced garlic bulbs
1 jalapeno pepper finely chopped (removed the seeds for a less potent flavour)
1/3 cup of white sugar
¼ cup of cider vinegar
¼ cup of lime juice
½ tsp pepper
½ tsp salt
1 ½ tsp of basil
Preheat the oil in a large pot that will be used to cook the salsa.
Wash and prepare the celery sticks and the garlic bulbs.
Slice up the onions and the celery on your cutting board, and chop the garlic.
Toss the onions, celery and garlic into the hot oil; be careful so that the oil doesn’t splash on you.
Let everything simmer for about 5 minutes.
Add the remaining ingredients to the mix and leave the pot uncovered to simmer for about 2 to 3 hours.
Once time’s up, allow the salsa to cool for and you’re ready to serve!
The Cutting Board Salsa can be enjoyed with nachos, toasted pita bread or anything else you can think of to dip in it.
Valerie Gravel is a guest blogger for Cutting Board USA.
Cutting Board USA manufacturers quality maple and walnut cutting boards that are made in Vermont.
For more information on Cutting Board USA, visit their website today.
Tomato & Olive Stuffed Portobello Caps Recipe
Makes 4 servings
* 2/3 cup chopped plum tomatoes
* 1/2 cup shredded part-skim mozzarella cheese
* 1/4 cup chopped Kalamata olives
* 1 teaspoon minced garlic
* 2 teaspoons extra-virgin olive oil, divided
* 1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried
* 1/8 teaspoon freshly ground pepper
* 4 portobello mushroom caps, 5 inches wide
* 2 tablespoons lemon juice
* 2 teaspoons reduced-sodium soy sauce
1. Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
2. Preheat grill to medium.
3. Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
4. Oil a grill rack. Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.
Per serving: 122 calories; 8 g fat ( 2 g sat , 4 g mono ); 9 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 338 mg sodium; 431 mg potassium.
Nutrition Bonus: Vitamin C (25% daily value), Potassium (17% dv), Calcium (15% dv).