Photo by Paul Buceta
It’s an indisputable fact that sports and snacks just go together,
and there’s no better cheat day than Superbowl Sunday. But before you indulge in your the standard greasy game-day fare, considering whipping up your own spread of crowd-pleasers that are secretly healthy (and won’t give you indigestion). These three easy recipes are hands-down delicious and a little on the lighter side, so you can still fill your face without feeling like you’re missing out.
Smoky Bacon Guacamole with Sweet Potato Chips
Prep Time: 15 min • Total time: 40 min • Makes 4 servings
Smoky Bacon Guacamole
• 4 large avocados, pitted and halved
• 1 lime, juiced
• 3 strips of nitrate-free natural bacon
• 1 tsp sea salt
• ¼ cup red onion, finely diced
• 2 Tbsp fresh cilantro, chopped
• 1 cup tomato, diced and seeded
• 1 Tbsp smoked paprika
• 1 small jalapeno, seeded and finely diced (optional)
Sweet Potato Chips
• 2-3 large sweet potatoes, sliced into 1/2” slices
• 1 Tbsp coconut oil, melted
• 1-2 tsp smoked paprika
• Sea salt to taste
1. Preheat oven to 400°F. In a large bowl, toss sweet potato slices with oil and seasonings until coated evenly.
2. Place potatoes on a lined baking sheet in a single layer and cook for 20-30 minutes, flipping halfway through.
3. Meanwhile, scoop avocados into a large bowl and mash until mostly smooth. Crumble cooled bacon and add to the bowl, reserving a few pieces for the top. Add all other ingredients and mix well.
4. Place guacamole in a serving dish topped with extra bacon bits. Serve with sweet potato chips.
Nutrients per serving (approx ¾ cup guacamole, 3 oz chips):
Calories: 400, Fat: 32 g, Carbs: 42 g
Protein: 8 g, Fiber: 16 g
Philly Cheesesteak Sandwich with Dijon Cheese Sauce
Prep Time: 15 min • Total Time: 20 min • Makes 4 servings
• 1 Tbsp olive oil
• 1 12oz striploin steak, thinly sliced
• 1 small cooking onion
• 3 cups sliced red, green & yellow peppers
• 1 Tbsp water
• 2 tsp balsamic vinegar
• 1 tsp minced garlic
• Pinch salt & pepper
• 4 small whole grain sub buns
Dijon Cheese Sauce
• 1 Tbsp corn starch
• 1 Tbsp Dijon mustard
• Pinch nutmeg
• ¼ cup grated Parmesan cheese
• 1 cup milk
• 1-2 tsp chopped fresh parsley
1. Heat oil in a large pan over medium high heat. Cook steak for about 2-3 minutes until brown on the edges.
2. Remove from pan. Add onions, peppers and water and turn heat down to medium heat.
3. Cook, stirring often for about 8 minutes. Add balsamic, garlic, salt and pepper. Add steak back to pan. Cook for an additional 2 minutes, then remove from heat and set aside.
4. Place cornstarch, mustard, nutmeg and cheese in a small saucepot. Whisk in milk. Heat over medium heat and cook, stirring for about 5 minutes, or until thick. Remove from heat, stir in parsley and set aside.
5. Divide beef among sub buns and top with pepper mixture. Top with warm cheese sauce and serve.
Nutrients per serving:
Calories: 312, Fat: 13 gCarbs:, 19 g
Protein: 27 g, Fiber: 3 g
Spicy Mexican Turkey & Black Bean Bowl
Prep Time: 5 min Total Time: 35 min • Makes 3 servings
• 1 lb ground turkey
• 1 Tbsp cooking oil
• ¼ cup chopped onion
• 1 Tbsp chili powder
• ¼ tsp granulated garlic powder
• ¼ tsp crushed red pepper flakes
• ¼ tsp dried oregano
• ½ tsp ground cumin
• ½ tsp paprika
• 1 Tbsp water
• ½ cup green pepper, chopped
• ½ cup canned diced tomatoes, including a small amount of the liquid
• ½ cup canned black beans, drained and rinsed
• 6 Tbsp Greek yogurt
• 3 Tbsp salsa
• 3 Tbsp avocado, cubed (optional)
• Fresh ground pepper to taste
1. Preheat oven to 350°F and line a baking sheet with parchment paper. Spread ground turkey in a thin layer on parchment paper and bake in the oven until fully cooked, about 20 minutes.
2. Meanwhile, heat cooking oil in a large non-stick frying pan over medium heat. Add onion and allow to cook unti it begins to soften, about 1 minute.
3. Combine all spices in a small bowl and pour into pan. Cook, stirring occassionally, for another minute.
4. Add water, green pepper, and tomatoes. Simmer for another 5 minutes. Reduce heat to low.
5. Remove turkey from the oven and drain the fat, then crumble the turkey into the pan with the veggies and spices. Add beans and cook for 2 minutes.
6. Scoop the warm turkey mixture into 3 bowls and top each with 2 Tbsp of the Greek yogurt, 1 Tbsp of salsa, and a few cubes of avocado. Season with fresh ground pepper and serve.
Tip: Slice and bake some whole-grain tortillas to make homemade tortilla chips for dipping!
Nutrients per serving (1/2 cup mixture, plus garnishes):
Calories: 290, Fat: 14 gCarbs:, 17 g
Fiber: 5 g, Protein: 28 g
