When it comes to the Superbowl, snacks and finger foods to graze on are a must. Every Superbowl party is typically not in the need for more snacks, but a lot of Superbowl parties are probably in a dire need of healthy snacks which brings us to the very reason for making this post today. Today we bring you a list of some of the most delicious (and healthy) Superbowl snacks made by others that we like to keep in our back pocket for this time of year. Don’t worry you don’t need to tell your friends they are delicious, just put the snacks in front of them and watch them devour every last bit.
Paleo Zesty Chicken Bites
recipe by: Lexi’s Clean Kitchen
ingredients
1 lb. organic boneless chicken breasts
1 egg
1/4 tsp water
1/2 cup almond meal or almond flour (flax meal makes a great substitution)
1 tsp Italian Seasoning
1/4 tsp cayenne pepper
1/4 tsp paprika
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1/4 tsp Himalayan sea salt
1/4 tsp chili powder
instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, combine almond meal/flour and all spices.
- In a separate bowl crack 1 egg and add 1/4 tsp water, whisk together well.
- Cut chicken into bite size pieces.
- Dredge the chicken pieces into the egg and toss until fully covered.
- Transfer chicken pieces to the spice mixture and coat evenly.
- Place on baking sheet; repeat until all are coated.
- Bake for 12-15 minutes then flip chicken bites over and cook for another 10-12 minutes until golden and crispy.
- Serve hot with your favorite dipping sauce!
Meatless Meatballs
by: minimalist baker
ingredients
for meatballs
1/2 cup white onion (minced)
3 cloves garlic (minced)
1 batch flax egg
8 ounces tempeh* (or as the recipe is written, sub 1 heaping cup rinsed and drained chickpeas for a similar result)
1/3 cup vegan parmesan cheese
2 tsp Italian seasonings (or 1/2 tsp each dried basil and oregano)
1/4 cup fresh parsley (optional)
1/2 cup vegan bread crumbs (gluten-free for GF eaters // or sub almond meal)
2 Tbsp your favorite marinara or tomato sauce
Olive oil (for sautéing)
Salt & pepper (to taste)
for coating
1/3 cup vegan bread crumbs (gluten-free for GF eaters)
1/3 cup vegan parmesan cheese
Instructions
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Preheat oven to 375 degrees F (190 C) and prepare flax egg in a small dish.
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In a large, deep skillet, sauté onion and garlic in 1/2 Tbsp olive oil (as the original recipe is written // adjust if altering batch size) over medium heat until soft and translucent – about 3 minutes. Set aside.
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Add tempeh to a food processor and pulse to break down. Then add sautéed garlic, onion, and remaining ingredients (except olive oil) and mix, scraping down sides as needed. You want it to form into a moldable “dough.”
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Taste and adjust seasonings as needed. The tempeh will come across as a little bitter, but once coated, baked and served with marinara it’s not nearly as apparent.
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NOTE: Depending on how salty your vegan parmesan cheese is, you may need to add a little salt and pepper at this point. However, I didn’t find it necessary.
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Scoop out 1 Tbsp amounts of dough and roll into balls. At this time, heat the same skillet you used earlier to medium heat.
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Mix remaining bread crumbs and parmesan cheese together in a shallow dish. Add tempeh balls one or two at a time and roll to coat.
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Add enough olive oil to form a thin layer on the bottom of your hot skillet, then add your coated tempeh balls in two batches, as to not crowd the pan. Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides.
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Add browned meatballs to a baking sheet and add to the oven to bake for about 15 minutes, or longer if desired for a crispier result.
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At this time, prep any pasta you want to serve with your meatballs, as well as your favorite marinara sauce (I love this pizza sauce).
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Once meatballs are deep golden brown and fairly firm to the touch, remove from oven.
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To serve, top cooked pasta with meatballs and pour over marinara sauce. Top with another sprinkle of vegan parmesan cheese and fresh parsley. Leftovers will keep in the fridge for up to a few days, though best when fresh.
Spinach and Watercress Dip With Flaxseed Crackers
by William Davis
ingredients
For the crackers:
2 cups ground flaxseeds
3 tablespoons whole flaxseeds or sesame seeds
1/2 cup grated parmesan cheese
1 teaspoon onion powder
1/2 teaspoon sea salt
1 large egg
2 tablespoons extra-light olive oil or coconut oil, melted
1/2 cup water
1 teaspoon coarse sea salt or a spices mix such as garlic, cumin, and chili
For the dip:
1 pound spinach, tough stems discarded
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups Greek yogurt
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 bunch watercress, coarsely chopped, plus small sprigs for garnish
Coarse salt and freshly ground pepper
DIRECTIONS
For the crackers:
- Preheat the oven to 325°F.
- In a large bowl, combine ground flaxseeds, whole flaxseeds or sesame seeds, parmesan cheese, onion powder, and 1/2 teaspoon of sea salt.
- In a medium bowl, whisk together the egg, oil, and water. Pour into the flaxseed mixture, and mix thoroughly.
- Cover two baking sheets with parchment paper. Spoon half of the mixture onto each parchment, shape each into a loose ball, and cover each with another sheet of parchment paper. Using a rolling paper, flatten to 1/8-inch thickness.
- Remove the top layer of parchment paper, sprinkle with coarse sea salt or desired spices, and bake for 25 minutes, or until the center is firm. Cool for at least 30 minutes. Break by hand or cut with a pizza cutter into crackers of the desired size.
For the dip:
- Wash spinach; drain, but do not dry. Transfer to a large stockpot. Cover, and cook over medium-high heat, stirring occasionally, until wilted about five minutes. Transfer to a clean kitchen towel, and squeeze out excess liquid. Let cool slightly; coarsely chop. Set aside.
- Heat oil in a medium sauté pan over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Transfer to a plate, and let cool slightly.
- Whisk together yogurt and lemon zest, and juice in a medium bowl. Stir in spinach, onion, and watercress; season with salt and pepper. Garnish with watercress sprigs, if desired.
