The half time show. The commercials. The food. These are all things people look forward to when watching the Super Bowl. I mean, yes, the point is to actually watch the game, but the atmosphere is also a big part of what makes this game so unmissable.
BUT you just made a promise to yourself, your body, and your mental health with the Pure 21 Wellness Challenge to focus on eating nutritious, natural food. Super Bowl parties are infamous for their buffalo chicken dip, jalapeño poppers, cupcakes, booze, and many more delicious, yet unhealthy foods. We have a few tips and recipes to help you stay on track with your new, healthy lifestyle.
- Eat a healthy snack before you leave for the party. This ensures that you won’t be starving when you arrive and will keep you from overeating.
- Hydrate. Hydrate. Drink a glass of water before you leave and make sure you continue to drink water during the party. A lot of the time when we feel hungry, we’re actually dehydrated. Make sure you’re getting all the water you need.
- Fill your plate with veggies! There is sure to be a veggie plate at a Super Bowl party. Load up on these good, nutritious items that will be sure to keep you fulfilled.
- Focus on the party and the people. If you’re always standing next to the food, then you’ll be tempted to graze. Get one plate and then focus on the fun of watching a live game and the friends and family who are watching with you.
- Bring a healthy dish. Offer to bring one of the below recipes to the party to take some stress off the host. They’ll appreciate the offer!
CAULIFLOWER HUMMUS
INGREDIENTS
3 cups (192 g) raw cauliflower florets
2 tbsp (30 ml) water
2 tbsp (39 ml) olive oil
1⁄2 tsp (2g) salt
3 cloves garlic, whole
2 tbsp (30 ml) tahini paste
3 tbsp (45 ml) lemon juice
1 tbsp (15 ml) extra virgin olive oil
Optional: smoked paprika to taste
DIRECTIONS
Combine the cauliflower, water, olive oil, salt, and garlic cloves in a microwave bowl. Microwave for 15 minutes or until softened and darkened in color. Put cauliflower mixture into food processor and blend. Add tahini paste and lemon juice. Blend until mostly smooth. Taste and adjust seasoning and amount of liquid as necessary. Top with a sprinkle of paprika and a drizzle of olive oil. Serve with a veggie plate made of carrots, celery, tomatoes, cauliflower.
ZUCCHINI CHIPS
INGREDIENTS
3 small zucchinis, sliced into 1⁄4-inch rounds
2 tbsp (30 ml) extra virgin olive oil
1⁄2 cup (64 g) chickpea breadcrumbs or nutritional yeast
Optional: pinch of oregano
DIRECTIONS
Preheat oven to 350°F (177°C). Place zucchini in a bowl. Drizzle olive oil and stir to coat; add breadcrumbs and toss to coat. Spread coated zucchini onto a baking sheet. Add a sprinkle of oregano, if desired. Bake until zucchini is tender, about 15 minutes.
CAULIFLOWER BUFFALO BITES
INGREDIENTS
1 large head cauliflower, cut into bite-sized florets
Extra virgin olive oil to drizzle
2 tsp (8 g) garlic powder
1/4 tsp (1 g) salt
1/8 tsp (0.5 g) pepper
1 tbsp (15 ml) coconut oil
1/2 to 3/4 cup (118 to 177 ml) Frank’s Buffalo Wing Style hot sauce
DIRECTIONS
Preheat oven to 450°F (232°C). Place cauliflower florets into plastic bag. Drizzle olive oil over florets to barely coat. Add garlic powder, salt and pepper. Close bag and toss ingredients around so all florets are coated. Place on ungreased cookie sheet or baking pan and bake on middle rack for 15 minutes, turning florets once during baking. Check them at the 10-minute mark for desired tenderness. You don’t want them to be soggy! Remove florets from oven. Melt butter in medium glass bowl. Add hot sauce to butter. Toss cauliflower and stir to cover all florets with hot sauce. Start with about half the sauce and add more to your taste. Return to oven and cook for additional 5 minutes.
ROASTED EDAMAME
INGREDIENTS
1, 12 oz. (340 g) package frozen edamame (soybeans) in their pods
2 tbsp (30 ml) extra virgin olive oil
2 cloves garlic, minced
1 tsp (4 g) sea salt
½ tsp (2 g) ground black pepper
DIRECTIONS
Preheat oven to 375°F (190°C). Toss edamame, olive oil, garlic, sea salt, and black pepper together in a large bowl until well-coated. Spread in a single layer on a baking sheet. Roast in the preheated oven, stirring halfway through, until edamame shells start to brown, about 20 minutes. Serve whole, popping beans out of the shell to eat.
ALMOND BUTTER CUPS
INGREDIENTS
¼ cup (59 ml) of coconut oil
2 scoops of Whey Isolate Protein Powder
6 tbsp (90 g) of Almond butter
DIRECTIONS
Melt the coconut oil in the microwave. Mix the Whey Isolate Protein Powder and coconut oil in a bowl. Pour half the mixture into mini muffin tin with cupcake liners. Freeze for 5 minutes. Add a layer of almond butter and top with the rest of the coconut oil mixture. Freeze for 10-15 minutes.
Remember: Have fun! If you indulge, it’s not the end of the world. Tomorrow is a new day and you can refocus on your nutrition and health then! You may stumble during this journey, but you can rely on your strength and a supportive community to pick you back up.
