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11 Healthy Super Bowl Recipes That Are Guaranteed Crowd-Pleasers

Posted on January 29, 2019
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
Appetizers Main Dishes Recipes Soups

Roasted Cauliflower Soup

Posted on January 15, 2019
cauliflower soup

Roasted Cauliflower Soup

Serves 8

Ingredients

  • 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

Directions

  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 sauté 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.
Appetizers Desserts Recipes

Frozen Yogurt Berry Bark

Posted on July 3, 2018
frozen yogurt bark

frozen yogurt berry bark

Frozen Yogurt Berry Bark

Ingredients

  • 2 cups 0% nonfat siggi’s yogurt
  • 2 tbsp. Vanilla Choc Zero Syrup
  • 1/2 cup rinsed raspberries
  • 1/2 cup rinsed blueberries
  • 1/2 cup rinsed and chopped strawberries

Directions

  1. Line baking sheet with parchment paper. Set aside.
  2. In medium bowl, add yogurt and syrup. Combine well.
  3. Spread yogurt evenly onto the parchment paper. Top with yogurt berries.
  4. Place baking sheet into the freezer for at least 6 hours.
  5. Remove from freezer and break into pieces. Serve immediately.
  6. Store remaining pieces in sealed container freezer.
Appetizers Asian Main Dishes Recipes Side Dishes

Vietnamese Summer Roll Pasta Salad

Posted on May 20, 2018

Vietnamese Summer Roll Pasta Salad

Serves 4-6

Ingredients

For Tofu Marinade

  • 1 package extra firm tofu, cut into 1-inch cubes
  • 1/8 cup low-sodium soy sauce
  • 1/8 cup hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp Sriracha
  • 1 tbsp. fresh grated ginger
  • 2 garlic cloves

For Pasta and Vegetables

  • 1 box Banza Angel Hair Pasta
  • 1 large cucumber, spiralized
  • 1 large carrot, spiralized
  • 4 green onions, thinly sliced
  • 1/2 cup bean sprouts
  • Peanuts, chopped

For Peanut Sauce

  • 1/2 cup powdered peanut butter
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup water
  • 1 tsp. sesame oil
  • 1/2 tsp. garlic powder
  • Black pepper to taste

Directions

For Marinade

  1. Add all marinade ingredients except tofu to a food processor and blend.
  2. Place tofu and marinade sauce into ziplock bag and marinade in refrigerator for at least 30 minutes or up until overnight

For Tofu

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. Place tofu evenly on baking sheet. Bake for 15 minutes. Flip tofu and bake additional 10 minutes. Set aside.

For Peanut Sauce

  1. Add all ingredients to bowl and mix well.
  2. Transfer to sauce dish.

For Pasta and Vegetables

  1. Cook pasta according to instructions.
  2. Place pasta in large bowl with spiralized cucumber and carrots, sliced green onion, and bean sprouts. Toss together.
  3. Top with baked tofu, peanuts, and drizzle with peanut sauce.

 

Disclosure: I received a free sample of Banza Pasta to develop this recipe.

Appetizers Asian Main Dishes Recipes Side Dishes

Korean Meatballs with Zucchini Noodles

Posted on May 7, 2018
korean meatballs zucchini noodles

korean meatballs zucchini noodles

Did you know that you can use milled flaxseed instead of breadcrumbs in recipes?! That’s exactly what I did in this recipe for these Korean Meatballs! What are the benefits of adding flaxseed?

  • Flaxseed contains the most ALA Omega 3 of any whole-food source as well as protein, soluble and insoluble fiber, and lignans which is a plant-based phytoestrogen (milled flaxseed has more Omega 3’s than even fish!)
  • All of these components work together to support heart health, maintain healthy blood pressure, and aid in cholesterol and weight management.
  • Manitoba Milling Company Smooth Whole-Milled Flaxseed has 4g carbohydrates and 4g fiber meaning it has zero net carbohydrates.
  • The recommended daily amount is 2 tablespoons of milled flax, which provides you with your daily requirements of Omega 3’s.
  • Consuming whole seeds will not unlock the nutritional value of the seed because the human body can’t digest them properly- that’s why milled flaxseed is so beneficial!
  • You can add milled flaxseed into smoothies, baked goods, yogurt, and even meatballs! It can also be used an an egg substitute.

Korean Meatballs with Zucchini Noodles

Serves 4-6

Ingredients

For Meatballs

  • 1 pound extra-lean grass-fed ground beef
  • 1/4 cup Manitoba Milling Co. Smooth Whole-Milled Flaxseed
  • 1 egg, beaten
  • 1/4 cup green onion, thinly sliced
  • 3 garlic cloves, minced
  • 1/2 tbsp. fresh ginger, minced
  • 1 tbsp Gochujang Korean Chili Sauce (or more if you prefer spicy)
  • 1/4 tsp. red chili powder
  • 1 tsp. salt
  • 1/2 tsp. black pepper

For Sauce

  • 1/3 cup low-sodium soy sauce 
  • 1/4 cup Sukrin Fiber Syrup Gold
  • 2 garlic cloves, minced
  • 1 1/2 tbsp. rice vinegar
  • 1/2 tbsp Gochujang Korean Chili Sauce (or more if you prefer spicy)
  • 1 tsp. sesame oil
  • 1/4 tsp. chili powder
  • 1 tbsp. water
  • 1 tsp. guar gum 

Toppings

  • 1 green onion, thinly sliced
  • White sesame seeds 

Zucchini Noodles

  • Spiralizer
  • 4 zucchinis

Directions

For Meatballs

  1. Preheat oven to 350 degrees.
  2. Line baking sheet with parchment paper.
  3. Add all meatball ingredients into a large bowl. Mix all ingredients together.
  4. Form into 1-inch meatballs (yields approximately 24 meatballs).
  5. Place meatballs on baking sheet. Bake in oven for 25 minutes.
  6. Remove from oven and set aside.

For Sauce

  1. Add all ingredients except water and guar gum into a sauce pan.
  2. Cook on medium-high heat and bring to a boil.
  3. In bowl, mix water and guar gum. Add mixture into sauce.
  4. Reduce heat and let cook for 5 minutes.
  5. Brush meatballs with sauce.
  6. Top meatballs with green onion and white sesame seeds.

For Zucchini Noodles

  1. Wash zucchinis and cut off ends of each zucchini.
  2. Spiralize zucchinis using a spiralizer.
  3. Heat zucchini noodles in a large skillet over medium-high heat.
  4. Cook until warm.
  5. Place meatballs over zucchini noodles.

 

Disclosure: I received a free sample of Manitoba Milling Co. Smooth Whole-Milled Flaxseed to create this recipe. Use code ManitobaFamily to receive 25% off your order!

Appetizers Italian Recipes Side Dishes

Baked GG Mozzarella Sticks

Posted on April 9, 2018

Baked GG Mozzarella Sticks

Serves 4-6

Ingredients

  • 6 mozzarella cheese sticks
  • 1/3 cup pulverized GG crackers
  • 1 tbsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 tsp grated parmesan cheese
  • 1 egg

Directions

  1. Cut each mozzarella stick in half at the center. Place in freezer for one hour.
  2. Preheat oven to 400 degrees.
  3. Add pulverized GG’s, Italian seasoning, garlic powder, black pepper, and parmesan cheese to a small bowl. Mix together.
  4. Beat egg in a separate small bowl.
  5. Remove mozzarella sticks from freezer. Line baking sheet with parchment paper and spray with non-stick spray.
  6. Dip each mozzarella stick in the egg wash. Remove excess egg. Roll each mozzarella stick in the GG mixture, covering all sides.
  7. Place each coated mozzarella stick on the lined baking sheet. Place in freezer for 15 minutes.
  8. Heat mozzarella sticks in oven for 8 minutes, flipping each stick after 4 minutes.
  9. Serve with marinara sauce.
Appetizers Asian Main Dishes Recipes

Thai Lettuce Wraps

Posted on February 12, 2018

Thai Lettuce Wraps

Inspired by The Cheesecake Factory Thai Lettuce Wraps

Serves 4

Ingredients

Marinade and Chicken

  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1/4 cup low sodium soy sauce
  • 1/4 cup hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp Sriracha sauce
  • 2 tbsp grated ginger
  • 3 garlic cloves

Peanut Sauce

  • 4 tbsp PB2
  • 2 tbsp low sodium soy sauce
  • 2 tbsp water
  • 1/4 tsp sesame oil
  • 1/4 tsp garlic powder
  • black pepper to taste

Lettuce Wraps and Toppings

  • 8 butter lettuce leaves
  • 1 cup julienned carrots
  • 1 cup bean sprouts
  • 1 cup sliced cucumbers
  • 1 cup sliced red cabbage
  • 1 package Better Than Noodles
  • Chopped cilantro
  • Chopped peanuts
  • Black sesame seeds
  • Sweet chili sauce

Directions

For chicken and marinade:

  1. Add all marinade ingredients except chicken to a food processor and blend.
  2. Place chicken and marinade sauce into large ziplock bag and marinade in refrigerator for at least 30 minutes or up until overnight.
  3. Heat indoor grill pan on high heat. Place chicken strips onto grill. Heat both sides until chicken is cooked through.
  4. Remove chicken strips from grill and set aside on serving platter. Sprinkle with chopped peanuts.

For Peanut Sauce

  1. Add all ingredients to bowl and mix well.
  2. Transfer to sauce dish and place on serving platter with chicken.

For Lettuce Wraps and Toppings:

  1. Rinse, drain, and dry fry Better Than Noodles. Set in refrigerator to cool down before serving.
  2. Place sweet chili sauce into sauce dish and set on serving platter with chicken strips.
  3. Set all toppings on serving platter.
  4. Use butter lettuce as a wrap, adding chicken and all of the toppings into each piece of lettuce.
Appetizers Italian Main Dishes Recipes

Cauliflower Crust Waffle Pizza

Posted on February 6, 2018

Cauliflower Crust Waffle Pizza

Serves 2

Ingredients

  • 2 1/2 cups riced cauliflower
  • 1/2 cup part-skim shredded mozzarella cheese, plus additional 1/4 cup
  • 1/2 cup grated parmesan cheese
  • 1 egg, beaten
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/4 tsp salt
  • 4 tbsp marinara sauce
  • Fresh basil

Directions

  1. Preheat oven to 425 degrees.
  2. Place riced cauliflower in microwave-safe bowl. Cover with saran wrap. Microwave for 3 minutes.
  3. Preheat waffle maker.
  4. In bowl, add 1/2 cup mozzarella cheese, parmesan cheese, egg, garlic, Italian seasoning, and salt. Mix until all ingredients are combined. Divide cauliflower mix evenly to make 2 cauliflower pizzas.
  5. Add one half of mix to waffle maker and cook until waffle maker indicates pizza is ready. Repeat with remaining cauliflower mix.
  6. Top each cauliflower pizza with marinara sauce and remaining mozzarella cheese.
  7. Place on baking sheet and bake for 8 minutes. Broil for additional 2 minutes or until cheese bubbles.
  8. Garnish with fresh basil.
Appetizers Main Dishes Recipes Side Dishes

BBQ Tofu Cauliflower Pizza

Posted on January 16, 2018

BBQ Tofu Cauliflower Pizza

Serves 2

Ingredients

  • 1 package Outer Aisle Cauliflower Pizza Crusts (contains 2 crusts)
  • 1 – 14oz package extra firm tofu, drained and cut into 1- inch cubes
  • 1/2 cup BBQ sauce, plus additional 4 tbsp
  • 1/2 cup shredded part-skim mozzarella cheese, divided, plus additional for topping
  • 1/4 cup red onion, thinly sliced, divided
  • Cilantro, coarsely chopped

Directions

  1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper and spray with non-stick spray.
  2. Place cut tofu into ziplock bag. Add 1/2 cup BBQ sauce, coat all sides of tofu, and place in refrigerator for at least 30 minutes.
  3. Place tofu evenly on one of the lined baking sheets. Bake for 15 minutes. Flip tofu and bake additional 10 minutes.
  4. Meanwhile, set both pizza crusts on the other lined baking sheet.
  5. Spread 2 tbsp of BBQ sauce on each pizza crust. Top each pizza crust with 1/4 cup mozzarella cheese and 1/8 cup red onion.
  6. Add 1/4 cup tofu to each pizza crust (store remaining tofu and use for other dishes). Sprinkle additional mozzarella cheese on top of tofu if desired.
  7. Bake in oven for 10 minutes. Broil on high for additional 2 minutes or until cheese starts to bubble.
  8. Top pizzas with chopped cilantro.
Appetizers Italian Main Dishes Recipes

Chickpea Spaghetti Waffle

Posted on January 9, 2018

Serves 4

Ingredients

  • 1 box of Banza Spaghetti (8 oz) (or your preferred pasta)
  • 1/3 cup milk
  • 1/4 cup part-skim shredded mozzarella cheese, plus 3 tbsp
  • 1/4 cup freshly grated parmesan cheese
  • 2 eggs, beaten
  • 1/2 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Optional toppings:

  • Freshly grated parmesan cheese
  • Chopped basil
  • Marinara sauce 

Directions

  1. Cook Banza Spaghetti al dente in boiling water. Drain and set aside.
  2. Meanwhile, in a large bowl, add milk, eggs, 1/4 cup mozzarella cheese, 1/4 cup parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix well. Add cooked spaghetti to bowl and mix all ingredients throughly.
  3. Preheat waffle maker to medium-high heat. Spray with non-stick spray (if waffle maker requires).
  4. Place 1/3 of spaghetti mixture onto the waffle maker. Cook until waffle maker indicates waffle is done.
  5. Lift open waffle maker, spray top of waffle maker with additional non-stick spray, and sprinkle top of waffle with 1 tablespoon of mozzarella. Close waffle maker and let cheese melt for approximately 15 seconds.
  6. Remove waffle from waffle maker and repeat 2 more times with remaining ingredients.
  7. Top with freshly grated parmesan and fresh basil. Serve with warm marinara sauce.