Healthy (. . . ish) Super Bowl Sunday Snacks

February 2, 2011

I don’t hate football, but I don’t really love it either.  I mean, there is something about falling asleep on a coach on a Sunday afternoon with the roar of the crowd and the subtle voices of the announcers in the background that is strangely soothing to me, but the actual game itself has never really interested me.

The last Super Bowl I really remember getting into was in 1995 or maybe it was ’96 when the Steelers played the Cowboys.  We lived in Tucson, Arizona at the time and I was convinced (since my parents both are) that I was a Texan.  Since the Cowboys were playing, and you know how 10 year-old girls can be, I decided in about two days worth of time that all of a sudden I was the biggest Cowboys fan on the planet.  I’m still not really sure where that came from, and I cannot name with confidence a single team to make it to the Super Bowl since then, nor do I remember who won that game in ’95 . . . or ’96.

All that to say, the game has never caught my attention.  Even so, Super Bowl Sunday has always been more of a holiday in my life than it probably should have been.  Growing up it was a big deal. It sort of ended the holiday season.  You know: Halloween, Thanksgiving, Christmas, New Years, & Super Bowl Sunday.  We each got to “order” our favorite salty and our favorite sweet snack.  My mom would then buy enough of each snack for the entire neighborhood (an exaggeration) and then the four of us would sit down and eat it all (another slight exaggeration).  The entire day revolved around awesome food and funny commercials.  You can’t get better than that–I love Super Bowl Sunday.

This year it’s all different, though.  There’s six of us now, but I think that my brother, in college north of Dallas, will not be joining us.  This is only the second Super Bowl Sunday I’ve spent without him since he was 1 month old.  It’s heart breaking.  But I digress, the other reason this year is so different is because my father and I both need to steer clear of both the salty and the sweet snacks, and so my mom and I have come up with the following HEALTHY Super Bowl Sunday Snack Menu.  It will take more time than simply opening up five bags of candy and five bags of frozen food, but I think it’s worth it!  I hope this gives you some helpful ideas for your very own Healthy Super Bowl Sunday!

A Note on the Ingredients: In the following recipes I have substituted coconut oil for all other oils, sea salt for table salt, raw sugar for granulated, whole wheat rolls and flour for enriched, etc.  The recipes that follow are as healthy as I could think to make them, but if you don’t have the money to buy certain ingredients or you just don’t have time, you can use whatever you have.  Basically, you can make any of these recipes as healthy (or unhealthy as you want).  If you use Extra Virgin Olive Oil instead of Coconut Oil, it’s not as good, but still pretty good.  Add chocolate chips to the cookies, or use canned ingredients.  Maybe you don’t have time to make chips so you just buy store-bought bagged chips.  Use table salt instead of sea salt.  Use white flour instead of whole wheat or regular sugar instead of raw.  If you do, it won’t be nearly as healthy as the way I’ve written them here, but I just wanted to let you know that the recipes will still “work” if you don’t use the healthiest ingredients.

Mom’s Famous Ham Sandwiches Remixed

The real version of this is a Super Bowl Sunday staple in our home.  It involves sweet rolls, cans of chuck ham, and 2 STICKS of butter.  This version is a bit better for you:

  • 4 loaves 100% whole grain/whole wheat pan rolls
  • 1 cup coconut oil
  • 3 Tbsp. mustard
  • 3 Tbsp. poppy seeds
  • 1 medium onion
  • 1 1/4 pounds chopped ham
  • sliced swiss cheese
  1. Cut rolls in half.
  2. In a frying pan, simmer all ingredients, adding ham last.
  3. Spread ham mixture on bottom half of rolls.
  4. Top with swiss cheese.
  5. Place top half of rolls back onto the bottom half. Bake on a cookie sheet at 375-400 degrees or until cheese melts.

Homemade Quinoa Chips from

  • 1 cup quinoa flour (to make 1 cup quinoa flour: blend 3/4 cup quinoa seeds until you are left with a cornmeal type textured flour)
  • 1/4 tsp. sea salt
  • 3/4 to 1 cup lukewarm water
  • coconut oil
  1. Mix the quinoa flour and sea salt together, adding the lukewarm water progressively.
  2. Gather the dough into a ball and knead it until it loses its stickiness. If the dough remains sticky, add a little more flour.  Leave the dough to rest for one hour. Cover it with a towel.
  3. Heat a skillet on medium heat and add just a tiny bit of coconut oil.
  4. Place plastic wrap on a counter. Dust the plastic and rolling-pin with quinoa flour. Pinch off some of the dough and place it in the middle of the plastic wrap. Cover it with another piece of plastic wrap.
  5. Using your rolling-pin, roll out the dough to about 4 to 5 inches in diameter. The tortilla should be around an eighth inch thick.
  6. Cook the tortilla on a heated skillet for 30 seconds. Turn over and heat the other side for another 30 seconds. The tortilla should rise and be golden in color.
  7. Remove the quinoa tortilla from the skillet and let cool.
  8. Cut the quinoa tortillas into bite-sized wedges.
  9. Bake them in the oven at 350 degrees until crispy. Or you can refry them for a few minutes in oil until crispy. Let the chips cool down before enjoying!

Homemade Guacamole from

  • 2 ripe avocados
  • 1 small tomato, diced
  • 1 clove garlic, peeled and minced
  • 2 Tbsp. minced onion (green, red, or white)
  • 2 tsp. minced cilantro
  • 1/2-1 jalapeno pepper, seeds removed and minced
  • 1-2 Tbsp. fresh lime juice
  • 1/4 tsp. sea salt
  1. Mash avocados and mix with tomato, garlic, onion, cilantro, and jalapeno.
  2. Squeeze lime juice over the guacamole and mix again.
  3. Sprinkle with salt.

Homemade Hummus

  • 16 oz. bag chick peas (same thing as garbanzo beans)
  • 4 cloves garlic
  • 2 Tbsp. Tahini (to make Tahini: lightly toast 4 Tbsp. sesame seeds in small pot on stove on low heat.  Let cool.  Grind sesame seeds in coffee grinder until smooth.  Add 1 tsp. sesame or coconut oil and 1/2 tsp. sea salt and grind again.  Slowly add 1-2 Tbsp warm water, about a tsp. at a time.  Store in airtight container in fridge.) You don’t HAVE to make the Tahini–you could just use 4 Tbsp. sesame seeds instead, but I really like the taste the Tahini adds.
  • 4 Tbsp. lemon juice
  • 2 Tbsp. coconut oil
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1/2 tsp. sea salt
  • water (to desired consistency)
  1. In crockpot: soak chick peas in 7 cups water overnight.
  2. Drain.
  3. Cook on high in 6 cups water all day.
  4. In the afternoon, drain.
  5. In a blender, chop garlic.  Pour other ingredients in blender and blend until creamy and well mixed.

This is a very basic recipe.  Hummus can pretty much be whatever you want it to be.  Be creative.

Health-ish Nachos from

  • Quinoa chips (ok, they don’t have to be quinoa)
  • Coconut oil as a nonstick “spray”
  • 8 oz. black beans (soak overnight the night before or just use 1/2 a can, drained and rinsed)
  • 1/2 cup cooked yellow sweet corn
  • 3/4 cup sharp cheddar cheese
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 1 small tomato, diced
  • 3 green onions, chopped
  • 1/4 cup jarred jalapeno peppers, diced (optional)
  • Tabasco sauce, to taste (optional)
  • guacamole and sour cream, for serving (optional)
  1. Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil and spread coconut oil onto it. Spread the chips in a single layer on the foil. Distribute the black beans and corn evenly over the chips. Sprinkle the cheddar cheese on top of the chips, beans, and corn. Bake in the oven until the cheese is melted and the chips are warm.
  2. Remove the nachos from the oven and place onto serving plates. Sprinkle the tomatoes, bell pepper, red onion, green onions, and jalapeno peppers (optional) on top. Splash on the hot sauce (optional).
  3. Serve with fresh guacamole and/or sour cream on the side (optional).

Twice Baked Sweet Potatoes from

  • 2 medium sweet potatoes
  • 3 ounces Canadian bacon, diced
  • 2 tablespoons sour cream
  • 1 tablespoon chopped fresh chives
  • 2 tablespoons shredded sharp cheddar cheese
  1. Preheat over to 350 degrees.
  2. Pierce potatoes with a fork, and arrange on aluminum foil.
  3. Bake for 45 minutes-1 hour.
  4. Cut each potato in half lengthwise, and scoop out the pulp, leaving 1/4-inch-thick shells.
  5. Mash pulp with 3 ounces Canadian bacon, 2 tablespoons sour cream, and 2 teaspoons chives in a bowl.
  6. Spoon mixture into shells. Sprinkle 2 tablespoons cheese over tops of potatoes.
  7. Bake again for 15-20 minutes, and sprinkle with 1 teaspoon chives.

Air-popped Pop Corn

  • pop corn
  • coconut oil
  • sea salt

Pop the corn in an air-popper. Heat coconut oil (in a water bath-type situation).  Pour coconut oil over popped corn.  Sprinkle sea salt over popped corn. Enjoy.

Claire’s Healthy-ish Oatmeal Goodness Cookies

My sister-in-law, Claire makes these all the time.  In fact, the recipe she currently uses has probably already changed from this one she gave me a few months ago.  These cookies are so so good and even though they have maple syrup and sugar in them they are still relatively good for you (compare them to other cookies, okay!?).

  • 1 cup coconut oil
  • 1/2 cup raw sugar
  • 1/2 cup maple syrup
  • 2 eggs
  • 1 tsp. vanilla
  • 1 1/2 cup whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 3 cups oats
  • dash of ground flax seed
  1. Mix all ingredients together.
  2. Place onto cookie sheet.
  3. Bake at 350 degrees for about 10 minutes.

Claire’s Healthy-ish Crunchy Peanut Butter Bars

This is another recipe from Claire.  Again, these have rice crispy cereal in them, but even so: they are so yummy and relatively yummy for your body, too!

  • 1/2 cup honey
  • 2/3 cup peanut butter
  • 1 cup rolled oats
  • 2 cups rice crispy cereal
  • raisins (or other dried fruit)
  1. Heat honey in medium pot on low heat. Stir constantly.
  2. Thin it out but not to boiling.
  3. Add peanut butter and cook until smooth.
  4. Turn off heat, stir in oats and cereal . . . add dried fruit.
  5. Press onto wax paper.  Put wax paper (with bars on top) into a 9 x 13 inch dish and press to sides.
  6. Let dry until ready to cut.
  7. Cut into bars.  Store in fridge in air tight container.

So there you have it.  In the interest of full disclosure: we will not be cooking/baking ALL of the above snacks–I just wanted to include the ones that almost made the cut, too :)

Do you have a great healthy snack?  Leave the recipe in the comments and share it with us all!

I hope you have a great Sunday afternoon relaxing with your family and enjoying healthy snacks!


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