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
Chili (limit beans)
Kale Chips* and Guacamole
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*
Turkey Rolls with Cheese and Veggies
Turkey lunch meat
Cheese (Goat or cream cheese)
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 Breast or tenders
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
3 hr 31 min
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
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.
Yield: 3 Servings
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
Yield: 6 quiches
Serving Size: 1 quiche
Artichoke Dip (if you want to make your own)
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
Mozzarella sticks (1bag)
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
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.
I love to share my knowledge about nutrition and wellness. Please feel free to contact me for topic requests.