Can you hear that? The blow of the whistle, the cheer of the crowd, the crunch of the helmets?… That’s right, football season is upon us! America’s favorite past time has finally returned, and not that I haven’t enjoyed watching the Orlando City games (go Lions!),
but football means Seahawks, time with family, friends and of course, food!
According to the Huffington Post, over 11 million pounds of potato chips are eaten on Super Bowl Sunday alone. Almost 70 million pounds of avocados are consumed; holy guacamole! And, drum roll please, 1.25 billion chicken wings are eaten during the big game. Now I’m all for a good party and snacks, but all that food has to go somewhere…
For some of us, those gluttonous few hours of thrilling sports entertainment reveal themselves on our hips, thighs and midsections. Even before the SuperBowl, we’re eating massive amounts of calories each week leading up to it, and we’re certainly not filling up on carrot sticks and celery.
This football season, I want to make sure that my family is having a few healthy snacks to enjoy while watching the big game. Here are some new takes on my favorite classic wings and a queso dip with a new kick! You won’t have any trouble getting the kiddos to eat their veggies with these recipes.
BBQ Cauliflower Nuggets
- 1 head raw cauliflower; chopped
- 1/3c garbanzo/fava flour
- 1/2t salt
- 1/4t pepper
- 1/2c your favorite BBQ sauce (divided in half)
- 1/4c water
Preheat the oven to 400°F. In a mixing bowl, sift together all of your dry ingredients. Slowly pour in the water and BBQ sauce, mix together until you have a batter about the consistency of pancake batter. Pour your chopped cauliflower into the bowl and be sure to coat all of the cauliflower with the batter. Spread the battered cauliflower across a parchment paper-lined baking pan and place in the oven for 20 minutes. When the timer goes off, pull the nuggets out and using a basting brush, lightly (or liberally) coat these nuggets with your remaining cup of BBQ sauce. Pop the nuggets back in the over for an additional 20 minutes. When that timer buzzes, your nuggets are done and ready for eating. A finger licking good time!
Jalapeno Queso Cheese
- 1/3c cashews; best when soaked at least two hours
- 1/4c almond milk; or milk of choice
- 1/4c jalapeno juice (from the jar of your nearly empty pickled jalapenos)
- 1/4c arrowroot (or corn) starch
- 3T Sriracha (if you don’t like Sriracha, substitute with any seasoning you like; Italian spices are good, too!)
- 1T miso paste (optional, but great flavor enhancer)
- 1/4c nutritional yeast – available at most Publixs’ or WholeFoods
- 1T onion powder
Place cashews and almond milk in a food processor or high powered blender and process till smooth. Begin adding your other ingredients and blend, blend, blend. Then be sure to taste! Add more nutritional yeast to kick up the cheesey taste or more seasoning to enhance the cheese’s flavor. If it’s too thick or you’d prefer a runnier sauce, add a bit more almond milk or jalapeno juice. Once you’ve reached the consistency and flavor you like dig in to the spicy goodness!