The Super Bowl is days away and that means a weekend full of friends, family and lots of food. If you’re following a specific meal plan or trying to eat healthier, we’ve got you covered.
Here is a list of 5 healthy appetizer dishes to indulge on this weekend. They’re proof you don’t need to fumble your diet to have a good time on game day.
3 Hass Avocadoes
¼ red onion
½ bunch fresh cilantro
2 fresh lime juice
1 teaspoon salt
Instructions
Peel avocado, remove seed. Using a spoon scoop avocado into a bowl.
Finely chop onion and cilantro and add to bowl.
Squeeze juice of two limes, add salt and mix
Cover and let guac sit in the fridge until ready to be served.
Peel and slice cucumber in strips or rounds and enjoy!
1lb fresh halibut or preferred white fish
½ red onion
½ bunch fresh cilantro
1 roma tomato
1 cucumber
6 limes
3 teaspoons salt
2 Hass Avocados
Tortilla chips
Tapatio/Valentina Hot Sauce
Instructions
1. Using a pot bring water to a boil and add in your fish. Cook it partially for 2-3 minutes or until you see it change color.
2. Remove it from heat and drain it.
3. Using a fork shredd your fish and place it in a clean bowl.
4. Slice limes and squeeze the juice onto bowl with fish.
5. Chop onion, tomato, cucumber and cilantro and add to fish. Add salt and chill until ready to serve.
6. Once ready to serve, top off with avocado, salsa and enjoy with tortilla chips.
Salami
Whole Grain Crackers
Pepper-jack Cheese/Swiss Cheese
Green & Red Grapes
Blackberries
Nuts
Instructions
Lay out all your ingredients on a board or big plate.
Get creative and make your board look pretty, there is no right or wrong way on how to style your charcuterie board.
Place in fridge until ready to serve.
1 medium head cauliflower, cut into large florets
½ cup flour
½ cup milk
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
2 tablespoon butter, melted
⅔ cup bottled cayenne pepper sauce
Ranch dressing (optional)
Instructions
Preheat oven to 450°F. Generously coat a large baking sheet with nonstick spray and set aside.
In a large bowl whisk together flour, milk, garlic powder, salt, paprika, cumin, and pepper. Add cauliflower florets; toss to coat. Spread evenly onto prepared baking sheet. Bake for 15 minutes, turning once.
Meanwhile, in a large bowl stir together melted butter and hot sauce. Add baked cauliflower and toss to coat. Return cauliflower to baking sheet. Bake for another 20-25 minutes or until crispy, turning once. Serve with ranch dressing.
2 peeled sweet potatoes
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon black pepper
2 tablespoons ketchup
½ teaspoon siracha hot sauce
Instructions
1.Preheat air fryer to 380 degrees. Peel the sweet potato, then slice each potato into even ¼ inch thick sticks.
2. Place the sweet potatoes in a large mixing bowl, and toss with olive oil, sa;t, garlic powder, paprika and black pepper.
3. Cook in 2 or 3 batches, depending on the size of your basket without overcrowding the pan until they are crispy. I recommend turning half way at the 12 minute mark. This may vary based on your air fryer.
4. Serve immediately with your favorite dipping sauce.
