Did you know that on Super Bowl Sunday calories don’t count?
Yes! That’s right. Everything you eat is being burnt on the spot by the football players that you see running sideways on your TV screen. You don’t believe it?
Good, we just made this up!
So for those of you who are concerned with their diets but still want to indulge during the game, we have compiled a selection of tasty healthy recipes.
#7 Roasted Vegetable Mix
- 3 tablespoons olive oil, divided
- 1 large yam, peeled and cut into 1 inch pieces
- 1 large parsnip, peeled and cut into 1 inch pieces
- 1 large carrot
- 1 zucchini, cut into 1 inch slices
- 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
- 1 onion
- 1/4 cup rosemary
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
- Place the peeled and cut yam, parsnip, and carrot onto the baking sheets, drizzle with 1 tablespoon of olive oil, kosher salt, pepper and rosemary.
- Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil.
- Continue baking until all of the vegetables are tender, about 30 minutes more.
- Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
- Serve hot or at room temperature.
# 6 Hummus Dip
- 1 (15 ounce) can chickpeas, drained, liquid reserved
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 drops sesame oil, or to taste
- Blend chickpeas, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor.
- Stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.
#5 Baked Kale Chips
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
- Preheat an oven to 350 degrees F (175 degrees C).
- Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.
- Wash and thoroughly dry kale with a salad spinner.
- Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
#4 Chicken Wrap
- 12 flour tortillas
- 1 (8 ounce) package cream cheese
- 1 head lettuce
- 1 (6 ounce) package sliced deli-style chicken
- 2 sliced avocado
- 3 fresh tomatoes
- Spread cream cheese evenly over the tortillas.
- Top the cream cheese with lettuce leaves.
- Arrange the chicken slices in even layers on top of the lettuce.
- Lay avocado and tomato slices over the chicken.
- Roll the tortillas into wraps.
- Cut the wraps diagonally into bite-sized pieces.
- Secure with toothpicks.
#3 Oatmeal Cookies
- 1 cup shortening
- 2 cups brown sugar
- 3 eggs
- 1 cup sour milk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups rolled oats
- 1 cup chopped walnuts
- 1 cup raisins
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening and sugar until light and fluffy.
- Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk.
- Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture.
- Finally, stir in the rolled oats, and your choice of additions.
- Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
#2 Spicy Lentil Dip
- 1 cup red lentils
- 1 onion, chopped
- 2 1/2 cups water
- 2 teaspoons curry powder
- 3/4 teaspoon cayenne pepper
- 1 tablespoon vegetable oil
- 2 cloves crushed garlic
- 1 teaspoon cumin seeds
- In a medium saucepan combine the lentils, onion and water.
- Cover and bring to a boil. Reduce heat to low and simmer for 25 minutes or until lentils are soft.
- Pass lentils through a food mill or blend them in a blender.
- Toast curry powder and cumin seeds in a small skillet over medium heat until fragrant.
- Add cayenne, oil and garlic. Saute for 1 minute.
- Stir spice mixture into lentils and serve.
#1 Vietnamese Fresh Spring Rolls
- 2 ounces rice vermicelli
- 8 rice wrappers (8.5 inch diameter)
- 8 large cooked shrimp – peeled, deveined and cut in half
- 1 1/3 tablespoons chopped fresh Thai basil
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh cilantro
- 2 leaves lettuce, chopped
- 4 teaspoons fish sauce
- 1/4 cup water
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- 2 tablespoons white sugar
- 1/2 teaspoon garlic chili sauce
- 3 tablespoons hoisin sauce
- 1 teaspoon finely chopped peanuts
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat.
- In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side.
- Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.