For the 22 players on the field this Sunday, the Super Bowl represents a time to showcase their strength, power, endurance, and – perhaps most importantly – will to win. It’s a chance to be the best, to score 365 days-worth of bragging rights, and to become the owner of a much-coveted Super Bowl ring (although at this point, I think it’s best to politely ignore the fact that they’re fighting for a splashy piece of jewelry!)
For the rest of us, Super Bowl Sunday is really not much more than an excuse to laze around on the couch and gorge on chips, dip, sub-par pizza and an endless supply of beer!
But if weekend weight gain isn’t your thing, read on to discover some healthy (and truly delicious) recipes you can whip up this coming Sunday!
Spicy Deviled Eggs:
Put a spicy spin on this appetizer staple.
12 large eggs
1/4 cup mayonnaise (preferably homemade!)
1 jalapeno pepper (seeded and chopped)
1 tablespoon ground cumin
1 tablespoon mustard
1 teaspoon cayenne pepper
Paprika and salt to taste
Cilantro (finely chopped)
Place eggs in saucepan of cold water with a splash of vinegar (this is to prevent egg whites from escaping if there is a crack in any of the eggs.) Bring to boil and then cook (at boil) for 10-15 mins. Remove saucepan from heat and run cold water over eggs. Let sit in cold water until cooled.
Once cold, peel and then cut in half lengthwise. Carefully scoop out the yolks and mash up in a bowl with the mayonnaise, jalapeno pepper, cumin, mustard and cayenne pepper. Fill egg whites with mixture, add paprika and salt to taste and garnish with cilantro (optional).
Chickpea Cilantro Dip:
Try this innovative twist on traditional hummus!
1 cup canned chickpeas, rinsed and drained
1/4 cup plain yogurt
1/2 cup chopped cilantro (fresh is best)
1 small garlic clove, chopped
1 1/2 tablespoons fresh lemon juice
1 tablespoon water
Salt to taste
Using your fingers, slip the skins off the chickpeas. Place in food processor and puree. Add yogurt, cilantro, garlic, lemon juice and water and blend until smooth.
Serve with fresh bell peppers, cucumber sticks and celery.
Sun-Dried Tomato Dip:
Bored of typical veggie dips? Try this Mediterranean-infused version!
1/4 cup oil-packed sun-dried tomatoes, drained and chopped
8 ounces cream cheese (softened)
1/2 cup sour cream
1/4 cup mayonnaise
2 cloves garlic, crushed
1/4 cup basil (fresh is preferred)
Tabasco (or other hot pepper sauce) to taste
Salt and Pepper to taste
In a food processor, mix tomatoes, cream cheese, sour cream, mayonnaise, garlic, tabasco, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth.
For best results, chill at least one hour before serving.
You won’t feel “crabby” snacking on these tasty little critters at half-time!
1 cup crabmeat
1 tbsp breadcrumb (while we wouldn’t normally approve of breadcrumbs, when split between six, it’s not going to cause a problem!)
1 tbsp onion (finely chopped)
1 tbsp Parmesan cheese (freshly grated is preferable)
1 tsp salt
2 tablespoons parsley (finely chopped)
12 mushroom stems, chopped fine
12 mushroom caps
Tabasco or other hot sauce
In a bowl, mix crabmeat, breadcrumbs, onions, cheese, salt, parsley, and chopped mushroom stems. Beat egg and add to mixture. Stir in hot sauce to taste. Stuff mixture into mushroom caps, line up on foil-lined tray and bake at 300 degrees for 15 – 30 minutes or until tender. Serve piping hot!
Think it wouldn’t be a Super Bowl without pizza? Dodge the take-out guy and make this delicious (and healthy) spin on a classic veggie pizza pie!
3 large eggplant
2 cups of mozzarella cheese (freshly grated is preferable)
1/2 cup parmesan (again, freshly grated is best!)
Salt and pepper to taste
For Pizza Sauce:
1 clove garlic, mashed and minced
1 teaspoon salt
1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce
1 tbsp parsley (dried is fine but fresh is better)
1/2 teaspoon oregano
1 carrot (silly I know, but trust me!)
To make pizza sauce, lightly brown garlic in large frying pan (with small amount of oil.) Add tomato paste, tomato sauce, parley, oregano, and salt. Bring to boil then reduce heat and simmer. Add the carrot (this will not add any sugar to the sauce, only remove some of the acidity from the tomatoes).
While sauce is simmering, cut eggplants lengthwise into 3/4 inch thick “pizza bases.” Brush with olive oil and place under broiler until brown. Remove, flip and add pizza sauce, and half the cheese mixture. Then feel free to add additional toppings (some favorites are fresh peppers, onions, mushrooms, spinach, and pre-cooked broccoli). Cover with remaining cheese, add salt and pepper to taste, and place under broiler until cheese bubbles.
Serve warm with remaining pizza sauce for dipping.
Rice may be a classic ingredient in traditional paella, but in this spicy seafood version, you won’t even notice it’s missing!
1/2 cup olive oil
4 lobster tails split lengthwise
16 jumbo shrimp (washed, peeled, and deveined)
5 cloves, garlic peeled and mashed
1 large onion peeled and chopped
3 tbsp chopped cilantro
1 large tomato, seeded and chopped
2 1/2 cup water
3 cup fish broth
1/2 cup dry white wine
1/2 tsp crumbled saffron
2 bay leaves (dried is fine, but fresh is better)
1/2 tsp paprika
1 tbsp salt
1 cup frozen peas
1 pound swordfish steaks, cut into chunks
2 tbsp butter
6 small clams
6 medium mussels
In a large frying pan heat the oil and sauté lobster and shrimp until pink. Remove and set aside. In same pan, sauté garlic, onion, and cilantro until lightly browned. Add tomato, water, wine, fish broth, saffron, bay leaves, pimento, paprika, and salt to taste. Bring to a boil. Add frozen peas and mix well. Cook covered over a medium-high heat. Add shrimp and fish chunks and arrange lobster in pan. Cut butter into chunks and place on top of lobster pieces. Add mussels and clams (hinges down) in pan. Bake in a pre-heated over at 325 degrees 15-20 minutes or until mussels and clams open. Remove pan, sprinkle with parsley, garnish with lemon wedges and serve!