I LOVE football. I didn't grow up watching the sport, my family was more into swimming and water polo, but once I hit college, I was hooked. I actually took a decal when I was at Berkeley that was allll about football. I got an A, so you can just call me an expert :) But, I will say, Super Bowl food nearly rivals the game itself. So, this year, I've got 4 fabulous recipes for you that are also healthy! Enjoy!
Lazy Girl Sweet Potato Turkey Nachos
1 lb organic, local Foster Farms ground turkey
Organic sweet potato chips. Sometimes I get lazy and go ahead and buy the chips instead of making them myself. The BEST brand is Jackson's Honest chips. Just sweet potato, coconut oil and salt!
1/2 a white onion, chopped
3 garlic cloves
2 TBSP ghee or grass-fed butter
1 tsp Trader Joe's Lemon Lime Salt
1/2 tsp paprika
1 tbsp tomato paste
1 tsp sea salt
In a large pan, heat ghee until melted and then brown chopped onions and garlic.
Once browned, add paprika, lemon lime salt, tomato paste and sea salt to the pan and sauté for a minute. Then, add all of the turkey and cook through.
After the turkey is cooked, begin making your nacho "cheese". Recipe is below!
After you've made your cheese, you're ready to begin plating your nachos.
Place the sweet potato chips neatly on the perimeter of a serving platter, leaving a large space in the center. Use a spoon and gently place the spicy turkey mix over the bottom half of the chips. Once the turkey has been placed, add dollops of salsa and guacamole over the top and then sprinkle with cilantro. Then, pour the cheese into a bowl and place in the middle for dipping!
Paleo Nacho "Cheese"
1 1/4 cup chicken broth
1/2 cup olive oil
1 1/2 tbsp tapioca flour
1/4 cup nutritional yeast
1 tbsp white miso paste
2 tbsp lemon juice
2 tsp garlic powder
1/2 cup almond meal
Add the chicken stock, oil and tapioca flour to a small heavy bottom saucepan. Whisk together until well combined and tapioca is dissolved, more or less. Then bring the mixture to the boil and remove from the heat.Whisk again, it should thicken quite a bit.
Now add the yeast flakes, miso, nutritional yeast flakes, miso, lemon juice, onion powder, garlic powder and a pinch of salt. Whisk together and then add the almond meal. Whisk again until well combined. Place the saucepan back on the heat and stir for about 2 minutes over medium-low heat. Make sure to stir a lot to prevent the mixture from sticking to the bottom. If you want a thinner sauce, skip the last 2 minutes of stirring over the heat and if you wanted it thicker, stir for a little bit longer.
This cheese recipe is compliments of Eat Drink Paleo! Yummy!
Spinach Artichoke Dip with Cruditè
2 cans (14oz) canned artichoke hearts
16oz frozen spinach
1 cup cashews, roasted
3 TBSP olive oil
2 TBSP garlic powder
1 tsp dried basil
1 tsp sea salt
In a large pan, heat frozen spinach and artichoke hearts.
While the spinach is defrosting, pull out your food processor so that you can begin making the cashew mix.
In your food processor, add in all of your cashews along with the olive oil. Blend this until it becomes really creamy.
Once your spinach has thawed, pour the creamy cashew mixture into the pan and mix throughly. Add garlic powder, dried basil and salt and mix.
Once the mixture is nice and warm, place it in a bowl and chop up veggies to serve with it. Enjoy!
Goat Cheese Stuffed Bacon Wrapped Dates (OMG!)
16 pitted dates
9 slices of bacon
2-3oz goat cheese depending on how cheesy you want to make these.
16 marcona almonds
Heat the oven to 400 and line a baking sheet with parchment paper.
Slice the dates lengthwise but not all the way through so that they can be easily stuffed. If the pits are still inside, remove them.
Take your bacon strips and cut them in half.
Place an almond and a small bit of goat cheese inside of the date and push closed. Once it's closed, wrap it with one of the cut pieces of bacon so that they bacon overlaps on the bottom.
Place the bacon wrapped dates on the baking sheet and cook at 400 for about 10 minutes or until the bacon is nice and crispy! Let cool for 5 minutes and enjoy warm!
Coconut Flour Fried Chicken Wings
15 chicken drumsticks (preferably organic)
1/2 cup coconut flour
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1 teaspoon paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 cup coconut oil, for frying
Preheat oven to 325 and line a baking sheet with parchment paper
Pat chicken dry
Beat eggs in a shallow bowl, set aside. In a shallow dish, mix coconut flour and spices.
Dip chicken pieces into egg mixture, turning to coat evenly with egg. Transfer egg coated chicken into seasoned coconut flour, coat well with coconut flour and place on a separate plate.
Heat 1/2 cup coconut oil in a shallow pan over medium heat. Working in batches, pan fry drumsticks for 2-3 minutes each side. Place chicken on baking sheet and place in oven for about 5 minutes to cook through. Enjoy!!!
* This post was sponsored by Foster Farms. I really love their new line of organic, local, non gmo ground turkey and am happy to share their brand with you here on my blog! Thank you so much for supporting my Darby Jackson Wellness efforts. If you have questions about why I choose to partner with certain brands, please don't hesitate to email me firstname.lastname@example.org Thanks!