Super Bowl Sunday is here and we all know it isn’t just about the game, it’s about the food! The usual store-bought snacks and take-out food are loaded with fat and sodium. Whether you’re rooting for the Colts or the Saints (Go Saints!!) or if you’re just in it for the commercials, score a culinary touchdown with these healthy Super Bowl recipes.
Black Bean Hummus
Hummus is really versatile and can be served with pita chips, corn chips, breads, crackers, and for you bariatric patients, raw veggies. Black beans are one of the best foods for us to eat as they rank at the top of the legume family for anitoxidants and are high in folates. Eating them can help lower cholesterol and LDL levels, reduce cancer risk, and scavenges free radicals. This recipe is really flavorful.
Ingredients:
– 1 15-ounce can black beans, drained
– 1 clove garlic
– ¼ cup soft silken tofu
– 2 tablespoons tahini
– 1 teaspoon ground cumin
– 1 tablespoon extra virgin olive oil
– Juice of a small lime
– Salt and freshly ground pepper to taste
– For garnish, ground sweet paprika
1.Place the beans, garlic, tofu, tahini, cumin, oil, and lime juice in a food processor. Whirl until the mixture is smooth. Season to taste with salt and pepper.
2.Serve in a bowl, garnished with a sprinkle of paprika. Black Bean Hummus will keep for 4 to 5 days, tightly covered in the refrigerator.
Sweet and Spicy Glazed Nuts
Nuts are a good source of heart healthy fats and protein, which will both help keep you satisfied. These are a heavenly combination of sweet, salty, and spicy.
Ingredients:
– 2 cups walnut or pecan halves
– 2 tablespoons butter
– ¼ cup maple syrup
– 2 tablespoons brown sugar
– ¼ teaspoon sea salt
– Cayenne pepper to taste
1. Put nuts in a heavy-bottomed skillet over medium-high heat, stirring often, until they are lightly browned and fragrant.
2. Add butter, stirring until it is melted and the nuts are coated. Add maple syrup, sugar, salt, and cayenne, then turn down the heat and cook, stirring, until the liquid has evaporated and the nuts are well coated.
3. Allow to cook, then store in a covered container. These keep for 3 weeks, but good luck trying not to eat them all for this long!
Layered Veggie Dip
This is lighter and better for you than most dips since it is made with yogurt and hummus instead of sour cream. This is great with pita chips, rolled in a whole-wheat wrap, or again for you bariatric patients, with raw veggies.
Ingredients
– ½ cups Greek yogurt
– 2 tablespoons fresh snipped chives
– 1 cup Hummus (store-bought or homemade)
– 1 cucumber, peeled, seeded, and chopped
– 3 plum tomatoes, seeded and chopped
– ¼ cup Greek-style olives, chopped
– 4 ounces feta cheese, crumbled
– ¼ cup green onions, white and green parts, chopped
– Fresh or dried oregano, for garnish
1. Mix the yogurt and chives together and spread in a 10-inch glass pie-plate.
2. Spread the humus evenly over the yogurt. Sprinkle with cucumber, then with tomatoes, olives, feta, and green onions. Sprinkle top with oregano.
3. Serve with pita chips or veggies. This is great served with grilled egg plant!
You might also be interested in: Healthy recipes with pumpkin, spice and everything nice