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5 Healthy Super Bowl Snacks

  • 2 avocados, cut in half, pits removed
  • 1/2 pineapple, diced
  • 1 skinny yam or sweet potato, sliced thin into chips
  • 1 plantain, ends removed, peeled and sliced into 1/4 inch pieces, smashed with the bottom of a mug (use a ripe one-brownish color)
  • 1/2 jalapeno, finely diced
  • 1/4 red onion, finely diced
  • 2–3 tablespoon cilantro, diced
  • 2 garlic cloves, finely diced
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon cayenne pepper
  • salt and pepper, to taste
  • 1–2 tablespoons coconut oil, melted
  • aluminum foil
  1. Heat up your grill.
  2. Place sliced sweet potatoes on aluminum foil and use a brush to brush on some coconut oil on each sweet potato and top off with some salt.
  3. Place on grill to let cook. You will need to flip them after about 8-10 minutes depending on how hot your grill is. I kept the temperature down low to make sure to not burn the chips.
  4. While your sweet potatoes are cooking, heat up a large skillet under medium heat with enough coconut oil to coat the bottom on the pan.
  5. When oil is very hot, add your smashed plantains to the oil and let cook for 3-5 minutes per side. Once they are cooked through on both sides (browned) place on a paper towel to soak up the excess oil.
  6. Now add your insides of your avocados to a large bowl and use a fork to mash up the avocado.
  7. Then add your pineapple, jalapeno, red onion, garlic, cilantro, spices, and salt and pepper to the avocados.
  8. Mix thoroughly.
  9. Once your plantain chips have cooled and your sweet potato chips have charred a bit and cooled on a piece of a paper towel, start dipping. Boom!
  • 1 (12-14 ounce) jar of roasted red pepper
  • 1 cup walnuts, chopped
  • 1 garlic clove, peeled
  • 1–2 teaspoons olive oil
  • 1/2 teaspoon onion powder
  • salt, to taste
  1. Pull out your food processor.
  2. Add roasted red peppers and garlic clove. Turn on to puree.
  3. Then add your walnuts and turn food processor back on to make a paste.
  4. Add olive oil, onion powder, and salt. Puree all until you get the consistency you like.
  5. Serve or chill first before serving.
  • 1 pound boneless, skinless chicken breast, cut into strips (your choice is size)
  • 1 egg, whisked
  • 1 cup unsweetened shredded coconut
  • 1/2 cup almond flour
  • pinch of salt
  • coconut oil, for greasing pan
  • mustard sauce (for dipping)

Instructions:

  1. Preheat oven to 350 degrees.
  2. Cut chicken into strips.
  3. In a shallow bowl, whisk together egg. In another shallow bowl, mix together coconut, almond flour and salt.
  4. Dip chicken strips in the whisked egg, then straight to the coconut mixture. Coat on all sides then place on a plate. Repeat with all chicken strips.
  5. Place a large pan over medium heat. Add a tablespoon or two to the pan. Once the pan is super hot, add the strips to the pan without crowding it. Cook for about 1 minute on both sides. You may need to do this in 2-3 batches depending how big the strips are. **If you have an air fryer- skip the oil and pan and throw it in there to cook!
  6. Place the strips on a cooling rack that has been placed on top of a baking sheet. This will help the chicken strips cook on both sides without getting soggy. If you don’t have a cooling sheet, you will just have to flip them half way through the baking.
  7. Place baking sheet in the oven and cook for 10-12 minutes or until no pink remains inside the chicken.
  8. Let cool on baking sheet before serving. Dip them into maple mustard sauce!
  • 1lb ground chicken or ground turkey
  • 1 egg, whisked
  • 1 bundle of cilantro, chopped (the more, the better!)
  • 3 scallions, chopped
  • 2 teaspoons sesame oil
  • 1/2 cup Coconut Flour
  • 1/4 teaspoon ginger
  • salt and pepper, to taste
  • 1–2 tablespoons Virgin Coconut Oil

For the dipping sauce

  • 1/4 cup Coconut Aminos
  • 1/8 cup white wine vinegar
  • 1 tablespoon ground stone mustard (from the bottle/container-not powder)
  • 1 teaspoon Raw Honey

Instructions:

  1. Mix all of your nugget ingredients together: ground chicken, egg, cilantro, scallions, sesame oil, ginger, and salt and pepper.
  2. Now heat up a large skillet under medium heat and add 1-2 tablespoons of coconut oil.
  3. Place your coconut flour in a shallow bowl.
  4. Make small balls from your nugget mixture, “nugget sized” and place each nugget in the coconut flour (being sure to only lightly dust the nuggets) then place in your skillet.
  5. Use a spatula to slightly flatten out each nugget. It only needs just a little press down.
  6. Cook on both sides for 5-7 minutes or until cooked through.
  7. While your nuggets cook, mix your dipping sauce ingredients together.
  8. Once your nuggets are done cooking, dip those little guys in the sauce and eat those grown up nuggets up!
  • 1lb ground turkey
  • 1/4 red onion, minced
  • 1/4 red onion, thinly sliced
  • 1/2 poblano pepper, diced
  • 1/2 red bell pepper, diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground red pepper
  • salt and pepper, to taste
  • 1 tablespoon fat
  • 1 small head of cabbage or bag of cabbage, chopped
  • 2 avocados
  • 1 tablespoon olive oil
  • 1 teaspoon lime juice
  • 1/2 teaspoon lemon juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper
  • salt and pepper, to taste
  1. Add all your ingredients for your burgers in a large bowl.
  2. Shape small burger patties.
  3. Heat up a large skillet under medium heat with a bit of fat in it (I used bacon fat) and add your sliders. Flip after about 3-5 minutes or when you see the sides of your sliders begin to turn a white color (meaning they are cooking through).
  1. Pull out your handy dandy food processor, add all your ingredients for the slaw other than the cabbage and pulse until smooth.
  2. Pour your avocado “mayo” on the cabbage and mix. Top off with a bit of salt and pepper.
  3. Place your cabbage on a plate and top off with your sliders!
  4. Consume!
  1. Workout Sunday morning.
  2. Drink more water than you need.
  3. Only eat protein and veggies Sunday leading up to the big game.

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