Super Bowl Snacks

It’s super bowl time!! Whether it will be on Friday, Saturday, or Sunday this year is still to be determined, but this will not change the fact that there will be snacks! Making healthy choices on this day is pretty hard, but not impossible. Keep up the good work you are doing by brining or preparing some alternates to the traditional Super Bowl snacks.
Here are some low-carb snacks ideas (for those of you trying to reduce your carb intake) for the big game:

Plain or Roasted Nuts

Cheese and sliced apples

Mozzarella sticks*

Chili (limit beans)

Coconut Shrimp*

Kale Chips* and Guacamole

Chicken Kabobs*

Crudité Platter with Hummus or Cucumber Dill Veggie Dip (make sure low carb)

Carrots / Celery / Apples and Nut Butter

Turkey Rolls with Cheese and Veggies*

*Recipes

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Turkey Rolls with Cheese and Veggies

Turkey lunch meat

Cheese (Goat or cream cheese)

Cucumber

Slice skin off of the cucumber and slice lengthwise. Spread cheese on turkey slices. Put cucumber on top of cheese. Roll the turkey. Some variations: add sliced red bell peppers; use flavored cheese (goat or cream)

 
Chicken strips

Chicken Breast or tenders

Eggs

Coconut or Almond Flour

Marinade (see recipe)

Slice chicken into strips (if using breasts). Marinade for a few hours. Take chicken and dip in egg and roll in almond or coconut flour (your choice for your flavor). Pan Fry chicken in olive or avocado oil browning on each side. Bake at 350 degrees for 30 min.

Variations: Add basil and oregano to almond flower

Basil-Marinade

 http://www.foodnetwork.com/recipes/grilled-basil-marinated-chicken-recipe0.print.html

Total Time:
3 hr 31 min

Ingredients

1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon chopped basil leaves, plus 4 sprigs for garnish
1 tablespoon finely chopped red onion
2 teaspoons kosher salt
1 teaspoon whole black peppercorns
1 clove garlic, chopped

Directions

Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.

Coconut Scrimp

http://lowcarbdiets.about.com/od/fishandseafood/r/Coconut-Shrimp.htm

Yield: 3 Servings

Ingredients:

• 1 pound large raw shrimp, peeled and deveined (thaw if frozen)
• 1/3 cup coconut flour
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 2 eggs
• 2 tablespoons water
• Optional sugar substitute equal to one tablespoon sugar
• 1/2 cup shredded coconut - unsweetened
• cooking oil of your choice

Preparation:

1. Mix coconut flour with red and black peppers, and salt.

2. Whisk the eggs with a fork in a small dish, and mix with the 2 tbs water. Add sweetener if desired.

3. Put shredded coconut in a separate dish.

4. Put oil in a large skillet to about 3/4 inch depth. Heat to 350 to 360 degrees, or until the end of a wooden spoon handle dipped into the oil collects bubbles around it.

5. Holding shrimp by the tail, roll in coconut flour, and shake to get most of it off - you just want a thin coating. Then dip in egg, again shaking off the excess. Finally, roll in coconut.

6. Fry the shrimp until golden on each side, about 2 minutes per side. I usually put each in the pan as I prepare them, but you have to watch the ones in the pan closely if you do it this way. An alternative is to bread a few at once and then put them all in the pan at the same time. Don't crowd the pan, which will lower the temperature of the oil - this makes them absorb more oil and end up heavy and greasy. Tongs are the best tool for turning and removing the shrimp.

7. Remove from the pan to a paper towel or cooling rack.
Note: It's probably not possible to get exact nutritional


Spinach Artichoke Portabella Quiches

http://alldayidreamaboutfood.com/2013/12/spinach-artichoke-portabella-quiches-low-carb-and-gluten-free.html#SP63lFL3jlpy5Yru.99


Yield: 6 quiches

Serving Size: 1 quiche

Ingredients

• 2 tbsp extra virgin olive oil
• 6 Portabella mushrooms, wiped clean, stems and gills removed (try to choose deep caps to hold the filling better)
• 1 container Whole Foods Spinach Artichoke Dip, room temperature
• 4 large eggs
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1 cup grated Parmesan cheese
•  

Instructions

1. Preheat oven to 350F and brush a large glass or ceramic baking dish with olive oil.
2. Place mushrooms cap-side down and bake 15 minutes.
3. While mushroom caps are baking, combine Spinach Artichoke Dip and eggs in a large bowl. Whisk until smooth. Season with salt and pepper.
4. Remove caps from oven and fill with quiche filling. Sprinkle with Parmesan.
5. Bake 20 minutes, or until filling is set and slightly puffed.
6. Turn broiler on high and broil 3 to 5 minutes, until cheese is beginning to brown.
7. Remove and serve hot.

Artichoke Dip (if you want to make your own)

Ingredients

1 cup chopped artichoke hearts (canned or frozen and thawed)

½ cup frozen chopped spinach, thawed

8 oz cream cheese

½ cup grated Parmesan cheese

½ teaspoon crushed red pepper flakes

¼ teaspoon salt

⅛ teaspoon garlic powder

dash black pepper

Directions

1. Boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes.
2. Drain in a colander when done.
3. Heat the cream cheese in a small bowl in the microwave set on high for 1 minute.
4. Or, use a saucepan to heat the cheese over medium heat just until hot.
5. Add the spinach and artichoke hearts to the cream cheese and stir well.
6. Add the remaining ingredients to the cream cheese and combine.
7. Serve hot with crackers, chips, or toasted pitas for dipping.

Mozzarella sticks

Ingredients

Mozzarella sticks (1bag)

Almond flour

Eggs

Avocado Oil or Vegetable Oil

Take mozzarella cheese sticks and cut in half, dip in egg and roll in almond flour. Fry in avocado oil or vegetable oil in skillet. Serve immediately

Kale chips

Ingredients:

kale leaves

olive oil

sea salt

Directions: 

Wash and dry kale leaves and tear into bite size pieces.

Grease a large baking sheet and spread the kale evenly across it.

Drizzle about 2 tbsp olive oil across the kale pieces and topped with sea salt.

Bake at 350 degrees for 15 minutes. The kale shrinks up so more is less.