The last day of football season is upon us, it truly makes me sad. I actually have the days counted down till next season already! I know wishing my year away to watch a bunch of men tackle each other! 😉 I love football season but sometimes the partying and excess food and alcohol that goes along with it can be a little taxing on the system and heavy on the waistline! So, here are a few healthy recipes for your big Superbowl party on Sunday. Go Skins!!! Oh wait my team never had a chance this season 😦 Good Luck to all the Seattle and New England fans out there!!
Paprika and Sea Salt Roasted Chickpeas:
- 2-(15oz) cans chickpeas also known as garbanzo beans, thoroughly rinsed and drained
- 2 tablespoons olive oil
- 1 tablespoon paprika (I have Hungarian and it’s incredible with this dish!)
- ¼ teaspoon cayenne (optional)
- Pinch sea salt
Preheat oven to 400 degrees F and arrange a rack in the middle. In a large bowl toss all ingredients until chickpeas are completely covered. Spread chickpeas evenly on a rimmed backing sheet, cook until crispy about 30-35 minutes.
Shaved Brussels Slaw with Pecorino Cheese:
- 1 bag of small brussel sprouts
- 2 Tablespoons olive oil
- 1/2 lemon juiced
- pinch of sea salt
- fresh ground pepper
- 2 Tablespoons fresh Pecorino-shaved
Slice brussel sprouts into small ribbons or use a mandolin to make ribbons. Add to a bowl with olive oils, add salt, pepper, and lemon. Mix well. Top with shaved Pecorino. Serve and enjoy!
Portabella Stacks with Arugula Walnut Pesto:
Makes 2-3 Servings
- 4 Portabella mushrooms
- 2 large ripe tomatoes
- ½ cup of Arugula
- 2 tablespoons arugula walnut pesto
- 2 tablespoons goat cheese
- 1 Tablespoon Olive oil
- 1 Tablespoon Balsamic vinegar
- Pinch of Himalayan sea salt
In foil, drizzle some olive oil and place portabellas top side down. (Make sure to wipe them off with a paper towel to get rid of excess dirt before placing them in the foil) Pour small amount of Balsamic vinegar on the undersides of the portabellas. Bake or grill mushrooms at 350 degrees for 15 minutes, they will start to shrink up a bit and soften. Let them cool for 5 minutes. Then stack one mushroom top down on a plate. Slice tomatoes and place them on top, then place goat cheese, arugula, and pinch of sea salt. Spread arugula walnut pesto on the remaining mushroom. (Underside-just think of it as a hamburger bun) Then place the mushroom, top facing up to complete the stack. Cut into bite size pieces. It’s going to be messy but so good!
Arugula Walnut Pesto:
- 2 cups fresh arugula
- 1 cup walnuts
- Pinch fresh ground pepper
- Pinch Himalayan Pink sea salt
- ½ cup Olive oil (possibly more)
Blend everything together well, till it makes a paste. Store in a glass container in the refrigerator or make a larger batch and store in the freezer.
Raw Macadamia Nut Brownies:
Not enough servings 😉
- 3/4 cup cacao
- 2 cups dates
- 1 cup almonds
- pinch sea salt
- 1 1/2 cups Macadamia nuts
- 1 teaspoon cinnamon
Add almonds and 1 cup of Macadamia nuts to a food processor and process to finely ground. Add cacao, salt, and cinnamon, pulse to combine. Place in a separate bowl. Add dates to food processor (you may have to add a little water to get them to soft and pulse) Pulse until small chucks. Add cacao and nut mixture, little add a time till completely mixed. In a cake or bread pan, place parchment paper, add brownie mix and smooth out until even. Top with 1/2 cup of Macadamia nuts. Place in freezer to chill before cutting. Enjoy!