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January 2019

Appetizers Blog Desserts Main Dishes Nutrition Recipes Side Dishes

11 Healthy Super Bowl Recipes That Are Guaranteed Crowd-Pleasers

onion dip

With the big game just days away, it’s never too early to start thinking about what food to serve at or bring to a Super Bowl party! From appetizers to desserts, I’ve rounded up a few of my favorite healthy dishes that are guaranteed to be crowd-pleasers!

These are 11 Healthy Super Bowl Recipes that are not only good for you but taste delicious, too!

GG Crusted Spinach and Artichoke Dip

spinach and artichoke dip

Caramelized Onion Dip with Parmesan Zucchini Chips

onion dip with zucchini chips

Thai Lettuce Wraps

thai lettuce wraps

BBQ Tofu Cauliflower Pizza

bbq tofu cauliflower pizza

Baked GG Mozzarella Sticks

mozzarella sticks

Cauliflower Crust Manicotti

cauliflower crust manicotti

Baked Cavatappi with Ricotta

baked cavatappi

Grilled Zucchini Lasagna with Vodka Sauce

zucchini lasagna

Two-Ingredient Granola Cookies

granola cookies

Strawberry Cheesecake Granola Bars

strawberry cheesecake bars

Dark Chocolate Peanut Butter Fiber Truffles

dark chocolate peanut butter truffles
Breakfast/Brunch Desserts Recipes

Lemon Blueberry Muffins

blueberry muffins

Lemon Blueberry Muffins

Yields 12 Muffins


  • 6 scoops F-Factor 20/20 Vanilla Powder
  • 1/4 cup coconut flour
  • 1/4 cup milled flaxseed
  • 1/2 tbsp. baking powder
  • 2 eggs
  • 3/4 cup siggiโ€™s plain nonfat yogurt
  • 1/4 cup unsweetened applesauce
  • 1/4 cup flax milk (or any milk)
  • 2 tsp. vanilla extract
  • zest of one lemon
  • juice of one lemon
  • 1 cup blueberries (3/4 cup blueberries in batter and 1/4 cup as topping)


  1. Preheat oven to 350 degrees. Lightly grease or spray 12-cup muffin pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flour, flaxseed, and baking powder.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, milk, vanilla extract, lemon zest, and lemon juice. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined. Fold 3/4 cup blueberries into batter.
  5. Evenly distribute batter into each muffin tin. Top each muffin with remaining blueberries (3-4 blueberries on each muffin).
  6. Bake 25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.
Appetizers Main Dishes Recipes Soups

Roasted Cauliflower Soup

cauliflower soup

Roasted Cauliflower Soup

Serves 8


  • 2 medium heads cauliflower, cut into small florets
  • 6 cups vegetable broth
  • 1 large yellow onion, diced
  • 1 head garlic
  • 2 tsp. olive oil, divided
  • 1 tsp. dried thyme
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • Avocado oil spray

Optional toppings

  • Roasted chickpeas
  • Sliced green onions


  1. Preheat oven to 425 degrees. Line baking sheet and evenly spread with cauliflower florets. Spray florets with avocado oil spray. Slice off top of garlic head and drizzle with 1 tsp. olive oil. Wrap in foil and place on baking sheet. Roast in oven for 30 minutes, turning cauliflower halfway through cooking.
  2. Meanwhile, add 1 tsp. olive oil over medium-heat heat in cast-iron dutch oven or medium-large stock pot. Add diced onions and sautรฉ for about 10 minutes, until onion starts to become translucent. Add vegetable broth, salt, pepper, and thyme. Bring to a boil and then simmer on low for 5 minutes.
  3. Add cauliflower and garlic into broth and bring back to a boil. Let simmer on low for additional 5 minutes until cauliflower begins to fall apart.
  4. Add soup into a blender in batches and puree until smooth.
  5. Serve soup immediately, topping with roasted chickpeas and sliced green onions, or your favorite toppings.
Breakfast/Brunch Recipes

Blueberry Ricotta Pancakes

blueberry pancakes

Blueberry Ricotta Pancakes

Yields 4 Silver Dollar Pancakes


  • 2 scoops F-Factor 20/20 Vanilla Powder
  • 2 tbsp. milled flaxseed
  • 1/2 tsp. baking powder
  • 2 egg whites
  • 2 tbsp. milk
  • 1 heaping tbsp. part-skim ricotta cheese
  • 1/2 cup blueberries


  1. Preheat pancake maker or griddle over medium heat. Spray with nonstick spray.
  2. In medium bowl, add F-Factor powder, milled flaxseed and baking powder. Mix together. Add in egg whites, milk, and ricotta cheese. Mix together batter until smooth. Add additional milk if necessary. Fold in blueberries into batter.
  3. Pour batter into each pancake mold, distributing evenly. Cook until batter begins to bubble and flip using small spatula to cook other side.
  4. Serve pancakes immediately, drizzling with your favorite syrup.