Game Day Food

Happy Super Bowl Sunday!! Football…food… am I missing anything? Here is a bevy of healthy game day food options to whip up. Better than wings or nachos any day.

Lovely Guacamole

makes about 20 servings (2 tbsp. per serving)

• 2 avocados, peeled and cored
• 2 garlic cloves, minced
• 1/2 small red onion, diced
• juice from 1/2 of a lime
• 1 tomato, seeded and diced
• 1/4 cup cilantro, chopped
• 1/2 tsp kosher salt (to taste)
• 3/4 tsp cumin
• dash of cayenne
• ground pepper to taste

1. Add avocado to a large bowl. Mash to desired consistency with potato masher or fork.
2. Add all other ingredients to bowl, mix to combine.
3. Serve with Spicy Tortilla Chips (recipe below).

Spicy Tortilla Chips

serves 6

• 12 corn tortillas (look for non-GMO)
• 2 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp salt
• cooking spray

1. Preheat oven to 400 degrees. Spray two 9X11 baking sheets with cooking spray.
2. Stack tortillas and slice into strips or triangles.
3. Spread tortillas onto baking sheet, spray generously with cooking spray.
4. Combine chili powder, garlic powder, and salt in a small bowl, stirring with a fork to combine.
5. Pour seasoning mix onto sliced tortillas. Toss to coat and spread evenly over two baking sheets.
6. Bake for 10-12 minutes until crispy, stirring halfway through cooking time.

Sriracha Hummus

serves 10

• 1 15oz can garbanzo beans, drained and rinsed
• 1/4 cup sriracha (I suggest Trader Joe’s-no corn syrup)
• 2 tbsp lemon juice
• 2 tbsp tahini
• 1/4 cup parsley
• 1 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp kosher salt
• 2 tbsp water

1. Please all ingredients into a food processor or high-speed blender. Process until combined.
2. Serve with Spicy Tortilla Chips (recipe above).

Baked Onion Rings

serves 8 (about 2-3 onion rings per serving)

• 1 large sweet onion, sliced into large rounds
• 2/3 cup all-purpose gluten free flour
• 2 tbsp arrowroot flour
• 3/4 cup vegetable both
• 2 1/2 cups gluten-free cornflakes (I like Nature’s Path Mesa Sunrise)
• 1/4 cup nutritional yeast
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp chili powder
• cooking spray

1. Preheat oven to 425 degrees. Spray a 9×11 baking sheet with cooking spray.
2. In a food processor, pulse cornflakes until a fine meal forms. (To do this by hand, place in a plastic sandwich bag and crush.) Add in nutritional yeast, salt, garlic powder, and chilli powder, pulse to combine (or mix in a large bowl). Place mixture into a medium-sized shallow bowl.
3. In a small bowl, whisk together all-purpose flour and arrowroot flour.
4. In another medium-sized bowl, add flour mixture to vegetable both, whisking until no lumps remain.
5. Dip onion rings into broth mixture first, then into cornflake mixture. (A fork makes this process much easier.) Place onto prepared baking sheet.
6. Bake onion rings for 15 minutes, turning once at the halfway point to avoid browning.
7. Serve with sriracha!

Caramelized Onion Veggie Burger

serves 8

• 1 15 oz can garbanzo beans, drained and rinsed
• 1 small yellow onion, sliced
• 2 cups peeled, chopped and steamed sweet potato (about 1 large)
• 2 tbsp coconut oil (separated)
• 1 clove garlic, minced
• 2 tbsp tahini
• 1 tbsp water
• 1 cup oats
• 1/2 cup parsley
• 1/2 cup cashews
• 1 1/2 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• cooking spray
• serve with: gluten-free buns, lettuce, red pepper, Sriracha Hummus (recipe above), more sriracha

1. Heat large skillet over low heat.
2. Add a tablespoon of coconut oil to skillet. When melted, add sliced onion, cook for 30-45 minutes until caramelized (stirring frequently to avoid burning). You can prepare the onions up to two days in advance.
3. Add onion, sweet potatoes, beans, garlic, tahini, water, oats, 1 tbsp coconut oil, parsley, cashews, and salt into food processor. Pulse until combined.
4. Spray a large skillet with cooking spray. Preheat over medium-high heat.
5. Form mixture into 8 patties. Add to heated skillet (4 burgers at a time) and cook about 5-7 minutes per side.
6. Place onto toasted bun and garnish with Sriracha hummus, lettuce, and red pepper.