10 Healthy Super Bowl Recipes

It’s almost time for Super Bowl Sunday! Whether you’re hosting friends or heading to a party for most that means chowing down on heavy high calorie foods that wreak havoc on your diet. This year I want to help you stay on track all the way through the fourth quarter. Here are some of my favorite Game Day ready recipes that can help you to keep it light without sacrificing taste!




Spicy Cucumber Slices

Prep time: 5 minutes

Total time: 5 minutes

Makes: 5 servings


  • 3 cucumbers, sliced
  • 1-2 Tbsp your favorite seasoning (chili flakes, everything seasoning)
  • Himalayan salt- for taste


  1. Wash and prepare the cucumber- slice them up!
  2. Place them in your serving bowl, and sprinkle with the spices.
  3. Top with himalayan sea salt for flavor



Simple Guacamole 

Prep time: 10 minutes

Total time: 10 minutes

Makes: 3-4 servings


  • 2 avocados
  • 2 Tbsp sliced cherry tomatoes
  • 2 Tbsp chopped bell pepper
  • Juice of 1/2 lime
  • Dash salt, pepper, cayenne
  • (optional) – serve with your favorite veggies – carrots, peppers etc


  1. Wash and prepare the ingredients- remove avocado skin and pit, slice and chop tomatoes and bell pepper, half the lime, and lay out herbs and spices.
  2. Add all ingredients to a bowl.
  3. Mix ingredients together with a fork until well mixed (note- the mixture will be lumpy).
  4. Serve the guacamole with your favorite veggies or chips.
  5. Enjoy!


Eggplant Bacon 

Prep time: 10 minutes

Total time: 45 minutes

Makes: 2 servings


  • 1 medium eggplant
  • 2 tbsp. olive oil, extra-virgin (or oil of your choice)
  • 1/2 tsp liquid smoke
  • 1 tsp maple syrup
  • 2 tbsp. soy sauce
  • 1 black pepper, freshly ground
  • 1/2 tsp paprika, smoked
  • pinch of sea salt
  • pinch of garlic powder


  1. Preheat oven to 225 degrees F (107 C) – turn to “convection bake” if you have it to speed cooking time. Line 1 large or 2 small baking sheet(s) with parchment paper.
  2. Slice an eggplant in half lengthwise and set one half aside for other uses, then cut the remaining eggplant in half lengthwise once more so you have two long, skinny pieces.
  3. Use a sharp knife or mandolin to slice into very thin strips (resembling the size/shape of bacon). They should be thicker than paper thin – roughly 1/8th inch. Set aside.
  4. Make sauce by adding olive oil, maple syrup, liquid smoke, paprika, sea salt, garlic powder, and black pepper to a small mixing bowl and whisking to combine.
  5. Use a brush (or a spoon) to brush both sides of the eggplant slices with sauce. Arrange in a single layer on the parchment-lined baking sheet(s) and sprinkle with more black pepper.
  6. Bake for 20-30 minutes or until the eggplant is deep red in color, appears dry, and is slightly crispy. If needed, increase heat to 250 (121 C) at the end if not crisping up. Remove from the oven and let cool slightly. It will crisp up the more it cools.
  7. Use on sandwiches, salads, or whatever you please! Enjoy!


Crunchy Potato Chips

Prep time: 5-10 minutes

Total time: 30-45 minutes

Makes: 3-4 servings


  • 3-4 red bliss (or other) potatoes, scrubbed and skin left on
  • 2-3 Tbsp olive oil
  • 2-3 tsp fresh dill
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees.
  2. Wash and slice potato extra thin (slices should be 1/3- 1/4”)
  3. Lay out potato slices onto the baking sheet and drizzle with olive oil, salt, pepper, and dill
  4. Toss the potatoes in  olive oil mixture and place baking sheet into the oven
  5. Allow the potatoes to cook for 10-15 minutes or until slightly browned, then flip and continue to bake for another 10-15 minutes or until crispy and browned.
  6. Remove the potatoes from the oven, then serve and enjoy!


Chili & entrees:


Carrot Red Lentil Chili 

Prep time: 10 minutes

Total time: 50 minutes

Makes: 4 servings


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3/4 cup (150 g) red lentils (brown and green lentils are good too)
  • 20 oz organic, low sodium, strained or stewed tomatoes (organic tomato sauce is okay too)
  • 1 cup (250 ml) water
  • 2 red bell peppers (capsicum), chopped
  • 4 – 5 medium carrots, peeled and chopped
  • Sea salt and pepper, to taste
  • 1-2 tsp chili powder
  • 1-2 tbsp each, basil and oregano


  1. Wash all produce well.
  2. In a medium to large stockpot, heat olive oil over medium heat for 1-2 minutes
  3. Add chopped onion to the stockpot, stirring occasionally for 2-3 minutes or until slightly browned.
  4. Once onion is browned, add lentils and continue to cook, stirring occasionally every 2-3 minutes for another 5 minutes.
  5. Add tomatoes, water, bell peppers, carrots, herbs and spices and salt and pepper; continue to cook the chili on medium/high heat until soup comes to a boil.
  6. Once the soup comes to a boil, lower heat to medium/low and simmer for 30-45 minutes or until lentils are completely cooked.
  7. Remove soup from heat and serve to be enjoyed immediately or save for later.


Mini Turkey Sliders with Sweet Potato Bun 

Prep time: 10 minutes

Total time: 40 minutes

Makes: 8 sliders


For the buns:

  • 2 medium sized sweet potatoes, sliced to 1/4 inch thick (or so)
  • 1 sheet parchment paper

For the burgers:

  • 1 shallot, sliced
  • 1 Tbsp tsp avocado oil- 1 tsp for the shallot, 2 for the burgers
  • 1 clove garlic, minced
  • 2 Tbsp ketchup
  • 1 lb ground turkey meat
  • 2 tsp herbs de provence
  • Dash salt and pepper

For the toppings:

  • 1 avocado, mashed
  • Your favorite condiments (I used Sir Kensington’s Chipotle Vegan Mayo, Ketchup, Mustard, Spinach)


  1. Preheat the oven to 450 degrees F and line a baking sheet with parchment paper
  2. Wash and prepare the sweet potato then lay the slices out on the parchment lined baking sheet.
  3. Place the tray in the oven and allow to cook for about 15 minutes per side (flip)- total about 30 minutes- don’t add oil otherwise they’ll get soggy!
  4. While the sweet potatoes are cooking, heat a small frying pan over medium heat and add the oil.
  5. Sautee the shallot in the small pan, until golden brown- remove from heat (about 2-3 minutes).
  6. In a medium mixing bowl combine the shallot with the rest of the burger ingredients and mix together with hands- then form about 8 patties (they’ll be small!).
  7. Heat a medium (or two) pans over medium heat, and add the remaining oil.
  8. Add the burgers to the pans and cook for about 12 minutes- flip half way through- and because this is poultry the burgers should be cooked through.
  9. Remove the cooked sweet potato slices from the oven and allow to cool for 1-2 minutes; mash the avocado and prepare the other toppings for the burgers.
  10. Remove the cooked burgers from the oven and set up the mini sliders each with 2 sweet potato slices, mashed avocado and your favorite toppings.
  11. Serve them and enjoy!! They’re so tasty!


Easy Paleo Meatballs 

Prep time: 10-15 minutes

Total time: 40 minutes

Makes: 14-16 meatballs (about 2″ in diameter)


  •  1 tbsp avocado oil
  • 1 lb grass fed meat
  • 1 egg
  • 1/2 onion finely chopped
  • 2 tbsp sriracha
  • 1 and tbsp herbs de Provence
  • 1/4 cup coconut flour (and an extra 1/4 cup separately on a plate
  • salt, chili flakes and pepper to taste


1. Preheat oven to 400 degrees F.

2. Line a baking sheet with aluminum foil or parchment paper.

3. Heat a frying pan over medium heat and add avocado oil- allow pan to heat for 1-2 minutes.

4. In a mixing bowl, combine all ingredients and mix together with a fork or your hands and form about 14-16, 2″ meatballs.

5. With remaining 1/4 cup coconut flour, roll raw meatballs in the flour before putting in the pan on the stovetop.

6. Lightly brown the meatballs on the stove top for 3-4 minutes then transfer meatballs to the baking sheet ready for the oven.

7. Place the baking tray and place the tray in the oven and allow to bake for 20 about minutes.

8. Remove the meatballs from the oven and serve with your favorite sauce or pasta (like carrot noodles!).




Paleo Peanut Butter Chocolate Chip Cookies

Makes: About 15 cookies

Prep time: 10 minutes

Total time: 45-60 minutes


  • ¾ cup coconut flour
  • ¼ tsp gluten free baking soda
  • Pinch of salt
  • 4 tbsp organic peanut butter (you can sub in almond butter if you prefer)
  • 3 tbsp coconut oil, soften before mixing in
  • ¾ cup honey
  • 1 organic egg
  • 1 tsp vanilla extract
  • ½ cup dark chocolate chips (depending on your preference)


  1. Preheat oven to 325* F. Prepare cookie trays either with parchment paper or mist you’re your favorite cooking oil.
  2. Combine dry ingredients (flour, baking soda, and salt) in a small bowl.
  3. In a separate bowl, whisk together peanut butter and coconut oil (coconut oil should be soft but not liquid).
  4. Whisk honey into peanut butter mixture until all ingredients are combined.
  5. Add the egg into the peanut butter and honey. Whisk together.
  6. Add vanilla extract to the mixture and whisk to combine.
  7. Gradually stir flour mixture into the wet mixture, about 1/3 of the dries at a time until everything is well combined.
  8. Fold in chocolate chips.
  9. Allow the cookie dough to rest in the refrigerator for 30 to 40 minutes.
  10. Once ready to tray the dough, use a spoon to drop pieces of the cookie dough on to the tray. Space cookies about 2 inches apart (they do not spread too much).
  11. Bake for 8 minutes. Rotate. Bake another 8 minutes. Let cool then transfer to serving platter or eat immediately (that’s what I did)!


Gluten Free Rice Crispie Treats  

Prep time: 5 minutes

Total time: 10-15 minutes

Makes: 12-16 treats


  • 1 bag gluten free marshmallows
  • 2 cups gluten free sprouted brown rice cereal
  • 2 Tbsp Earth Balance Soy Free vegan butter spread


  1. In a sauce pan over medium heat melt the butter spread with the marshmallows until well melted (if the marshmallows don’t fully melt we’ll take care of this in a later step!)
  2. Once the butter spread and marshmallows are melted together, add rice crispies and turn off heat and mix together- marshmallow and butter mixture and the cereal.
  3. Pour into a square, pyrex 8 x 8″ glass dish then flatted and spread evenly throughout the pan using a wooden spoon.
  4. If well melted and mixed skip this step, Put glass dish into microwave and heat for 30 seconds, then stir mixture and re-flatten and repeat once more, or until marshmallows are completely melted and mixed throughout.
  5. Once melted and mixed, allow to cool on the counter top (or for faster cooling place into the freezer).
  6. Once cooled, cut the treats into 16-20 pieces then serve and enjoy!


Gluten Raw Almond and Walnut Brownies 

Prep time: 5 minutes

Total time: 60 minutes

Makes: 12, 2-3″ brownies


  • 2 cups dates
  • 1 cup almond meal
  • 1 cup walnut meal
  • 1 cup raw cacao powder
  • 1/4 cup unsweetened coconut flakes
  • 1/2 teaspoon cinnamon
  • pinch salt
  • (optional) 1/4 cup raw cacao nibs


1. In a food processor, process together ingredients- first the nuts, then add the dates, coconut flakes, cinnamon and salt- about 2-3 minutes or until the mixture is sticky and homogenous.

2. Line a small to medium cookie sheet with parchment paper.

3. Pour the mixture onto the lined cookie sheet, then place a piece of cellophane wrap (cling-wrap) on top, and using a rolling pin, flatten the mixture.

4. Place the brownies into the freezer for ~45-60 minutes.

5. Remove and cut into squares; continue to store in fridge or freezer.

6. Enjoy!


I hope you these recipes help you avoid the “I’m so full!” hangover. Keep checking in to my Blog for new recipes, tips, and information to keep you feeling amazing!

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