Fora
Lifestyle
February 2, 2018

FORA BITES: Super Bowl Snacks

Get your game face pants on because Super Bowl Sunday is almost here!

You may have heard that the Super Bowl is for football, but ~in our eyes~ it’s actually known as the championship of snacking. Wings and pizza are go-to choices, but it’s not a bad idea to also have some healthier options on hand (new year, new me…I guess).

Here are five healthy (and honestly very tasty) Super Bowl snack ideas that won’t be met with any *interference* from your viewing party guests.

BAKED ZUCCHINI FRIES

If you ~love~ French fries but want a healthy alternative for your viewing party, look no further. Over-roasted zucchini sticks are the perfect healthy substitution. Crispy on the outside but tender on the inside, they’ll get you to the end zone.

WHAT YOU NEED:

  • 4 zucchini, quartered lengthwise
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • a pinch salt
  • a pinch pepper
  • 2 tablespoons olive oil
  • 2 tablespoon parsley

WHAT TO DO:

  1. Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray, place it on a baking sheet and set aside.
  2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper.
  3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture.
  4. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
  5. Serve garnished with parsley.

 

SUN-DRIED TOMATO HUMMUS

This sun-dried tomato hummus takes the classic dip to a whole new level. Bursting with flavor, this snack is sure to score you a touchdown with your viewing party guests.

WHAT YOU NEED:

  • 1 can chickpeas (drained and rinsed)
  • 2 cloves garlic (peeled and crushed)
  • 1 jar sun-dried tomatoes in olive oil
  • 1 cup tahini paste
  • 1/2 cup lemon juice
  • 2 tablespoon tomato paste
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons smoked paprika
  • 1/2 cup sesame oil

WHAT TO DO:

  1. Put chickpeas, garlic, sun-dried tomatoes, tahini, tomato paste, salt and smoked paprika in a food processor or blender. Process until smooth.
  2. Drizzle in sesame oil and adjust seasonings to taste. Add more oil, lemon juice or tomato paste if needed.
  3. Garnish with a drizzle of oil. Serve with veggies or pita chips.

 

LOADED SWEET POTATO SKINS

Sweet potatoes are a major super food and can be considered your snack quarterback. Swap out your heavy, classic baked potatoes and tag in these savory, calorie-wise sweet potato skins.

WHAT YOU NEED:

  • 2 medium sweet potatoes
  • 1/2 cup bacon (diced)
  • 2 tablespoons reduced-fat sour cream
  • 3 teaspoons chopped fresh chives
  • 2 tablespoons shredded cheddar cheese

WHAT TO DO:

  1. Pierce potatoes with a fork and microwave on high for 8 minutes; turn potatoes over after 4 minutes.
  2. Cut each potato in half lengthwise and scoop out the pulp, leaving 1/4-inch-thick shells.
  3. Mix the pulp with the bacon, sour cream and chives in a bowl. Spoon mixture into shells.
  4. Sprinkle cheese over the tops of the potatoes. Microwave on high 2 minutes and garnish with chives.

 
APPLE AND BRIE QUESADILLAS

If you like baked Brie with crackers, this one’s for you! With not only apples and Brie, this new take on a traditional Mexican dish includes apple cider mustard and fresh arugula to steer you clear of any snacking fumbles.

WHAT YOU NEED:

  • 1 tablespoon Dijon mustard
  • 2 teaspoons apple cider
  • 3 10-inch flour tortillas
  • 6 ounces Brie cheese (rind removed and cut into slices)
  • 1 apple (cored and cut into slices)
  • 3 cups arugula
  • 3/4 teaspoon freshly ground black pepper

WHAT TO DO:

  1. Whisk together mustard and apple cider in a small bowl.
  2. Heat a nonstick skillet over medium heat. Spread each tortilla with 1/3 of the mustard mixture and place in the hot skillet, mustard side up.
  3. Arrange 1/3 of the brie slices on half the tortilla. Once the cheese starts to melt, arrange 1/3 of the apple slices on the cheese and top with 1 cup arugula. Sprinkle with 1/4 teaspoon black pepper.
  4. Fold tortilla in half and press with a spatula to stick the sides together. Cook about 2 minutes or until golden brown, flip, and cook another 2 minutes on the other side.
  5. Cut into 4 wedges.
  6. Repeat with remaining ingredients.

 

BUFFALO CAULIFLOWER BITES

Don’t expect a busted play with this snack! These buffalo cauliflower bites got the crunch and the spice to keep you satisfied till halftime.

WHAT YOU NEED:

  • 6 cups of fresh cauliflower florets
  • 2 teaspoons garlic powder
  • a pinch of salt
  • a pinch of pepper
  • 1 tablespoon butter (melted)
  • ¾ cup Frank’s RedHot sauce

WHAT TO DO:

  1. Preheat oven to 450 degrees F. Spray a baking sheet with olive oil and set aside.
  2. Mix the garlic powder, salt, pepper, melted butter and hot sauce in a bowl.
  3. Add the cauliflower into a large Ziploc bag, pour the buffalo sauce into the bag. Shake until the cauliflower florets are fully coated. Spread on a baking sheet.
  4. Bake for 20 minutes.
  5. Serve with ranch or blue cheese dressing.

By: Brooklyn Neustaeter

Posted by Brooklyn Neustaeter in Lifestyle
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