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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
Appetizers Main Dishes Recipes Soups

Roasted Cauliflower Soup

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.
Main Dishes Recipes Side Dishes

Maple Butternut Squash and Cauliflower Casserole

casserole

cauliflower

Maple Butternut Squash and Cauliflower Casserole

Serves 8

Ingredients

For Casserole Filling

  • 1 1/2 cups butternut squash, cut into 2-inch cubes, sprayed with avocado oil spray, and seasoned with salt and pepper to taste
  • 1 medium head cauliflower, cut into florets
  • 1/2 tub Melanie’s Medleys Pumpkin Pie Cream Cheese (3.5 oz.)
  • 1/4 cup milk
  • 2 tbsp. Pyure Organic Maple Flavored Syrup
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt

For Topping

  • 1/2 cup Julian Bakery Vanilla Cinnamon Cluster ProGranola
  • 1/4 cup chopped pecans

Directions

  1. Preheat oven to 400 degrees. Line baking sheet with baking mat. Evenly spread with cubes of butternut squash. Roast in oven for 30 minutes, turning once.
  2. Meanwhile, place cauliflower florets into large bowl with 3 tbsp. of water. Cover with plate. Steam in microwave for 4 minutes, until cauliflower is soft.
  3. In food processor, add cauliflower, roasted butternut squash, Melanie’s Medleys Pumpkin Pie Cream Cheese, milk, maple syrup, vanilla extract, cinnamon, and salt. Blend until smooth.
  4. Reduce heat in oven to 350 degrees. Grease 8×8 baking dish.
  5. Add casserole filling to baking dish. Top with granola and chopped pecans. Bake for 30 mins. Let cool before serving.

 

Disclosure: I received free samples of Melanie’s Medleys Cream Cheese to develop this recipe. Use code BROOKEZ18 for $15 off your order. 

Italian Main Dishes Recipes Side Dishes

Pumpkin Sage Cauliflower Crust Manicotti

pumpkin sage cauliflower crust manicotti

Pumpkin Sage Cauliflower Crust Manicotti

Serves 4-6

Ingredients

  • 2 packages Outer Aisle Gourmet Cauliflower Sandwich Thins
  • 15 oz. container part-skim ricotta cheese
  • 1 cup part-skim shredded mozzarella cheese, plus extra for topping
  • 1/2 cup grated parmesan cheese, plus extra for topping
  • 2 tbsp. Melanie’s Medleys Pumpkin Pie Cream Cheese
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • 1/2 tsp salt
  • 1 tbsp. chopped sage
  • 1 cup Trader Joe’s Autumnal Harvest Alfredo Sauce (1/2 cup to coat lasagna pan and 1/2 cup to spread on top)

Directions

  1. Preheat oven to 375 degrees.
  2. Coat lasagna pan with 1/2 cup sauce.
  3. In medium bowl, add ricotta cheese, 1 cup mozzarella cheese, 1/2 cup grated parmesan cheese, cream cheese, garlic, egg, and salt. Mix thoroughly.
  4. Place ricotta mixture into each cauliflower sandwich thin, evenly distributing mixture into the 12 sandwich thins.
  5. Carefully roll each sandwich thin over with the ricotta mixture and place open side face down on the lasagna pan.
  6. Spread remaining alfredo sauce over each manicotti and sprinkle with a pinch of mozzarella, parmesan, and sage.
  7. Place in oven and bake for 30 minutes. Broil on high for 2 minutes.
  8. Remove from oven and let cool before serving.

 

Disclosure: I received free samples of Melanie’s Medleys Cream Cheese to develop this recipe. Use code BROOKEZ18 for $15 off your order. 

Breakfast/Brunch Italian Main Dishes Recipes

Egg, Tomato, & Mozzarella Cauliflower Breakfast Pizza

Egg, Tomato & Mozzarella Cauliflower Breakfast Pizza

Serves 1

Ingredients

  • 1 Cali’Flour Foods Cauliflower Pizza Crust 
  • 1 egg, scrambled
  • 1 oz. fresh mozzarella cheese
  • 3-4 thinly sliced heirloom tomato
  • 1 tbsp Trader Joe’s Vegan Kale, Cashew, & Basil Pesto
  • Fresh chopped basil, for topping

Directions

  1. Preheat oven to 400 degrees.
  2. Bake pizza crust according to directions on box. Let crust cool.
  3. Spread pesto on pizza crust. Top with tomato slices, mozzarella cheese and scrambled egg.
  4. Bake in oven for 8-10 minutes, until cheese is melted.
  5. Top with fresh chopped basil and serve.
Italian Main Dishes Recipes

Cauliflower Gnocchi with Pesto Sauce

cauliflower gnocchi with pesto sauce

Cauliflower Gnocchi with Pesto Sauce

Serves 2

Ingredients

  • 1 package of Trader Joe’s Cauliflower Gnocchi
  • 2 tablespoons Trader Joe’s Vegan Kale, Cashew, and Basil Pesto Sauce
  • Olive Oil Spray

Optional

  • Parmesan cheese
  • Fresh basil

Directions

  1. Heat large skillet to medium heat and coat with olive oil spray.
  2. Add package of cauliflower gnocchi into skillet. Pan sauté for approximately 10 minutes or until gnocchi is thoroughly cooked, constantly moving pan to ensure gnocchi does not stick to pan.
  3. Add pesto sauce to gnocchi and mix well.
  4. Plate gnocchi and garnish with parmesan cheese and fresh basil (optional). Save remaining sauce for other uses.
Asian Main Dishes Recipes Side Dishes

Beef and Broccoli Cauliflower Fried Rice

cauliflower fried rice

cauliflower fried rice

Beef and Broccoli Cauliflower Fried Rice

Serves 4

Ingredients

  • 1 package Trader Joe’s Riced Cauliflower Stir Fry
  • 1 pound lean beef (sirloin, skirt steak, filet) sliced into bite size pieces
  • 1/4 cup Soy Vey Hoisin Garlic Marinade
  • 2 eggs, beaten
  • 3 cups broccoli, chopped (fresh or frozen)
  • 4 scallions, thinly sliced
  • 2 tsp canola oil, divided
  • 1 tsp sesame oil

Directions

  1. In ziplock bag, add beef and Soy Vey marinade. Marinade in refrigerator for at least 4 hours or up until overnight.
  2. Heat large skillet to medium high heat. Add 1 tsp of canola oil and eggs. Scramble eggs until cooked. Set aside on plate.
  3. Add marinated beef into skillet. Cook until desired at temperature. Set aside on plate.
  4. Add 1 tsp canola oil to skillet. Saute broccoli until soft. Add bag of Trader Joe’s Riced Cauliflower Stir Fry and 1 tsp sesame oil. Stir fry for 5-7 minutes. Add half of the scallions into skillet and stir into the rice.
  5. Add beef and scrambled eggs into rice. Mix together and heat up additional minute. Add remaining scallions as garnish when serving.
Italian Main Dishes Recipes

Cauliflower Gnocchi with Vegan Bolognese Sauce

cauliflower gnocchi

Cauliflower Gnocchi with Vegan Bolognese Sauce

Serves 2

Ingredients

  • 1 package of Trader Joe’s Cauliflower Gnocchi
  • 2 cups Marinara Sauce
  • 1 package Beyond Meat Beyond Beef Crumbles
  • Olive Oil Spray

Optional

  • Parmesan cheese
  • Fresh basil

Directions

  1. Follow directions on package of Beyond Meat Beef Crumbles to cook.
  2. Once beef crumbles have cooked, add marinara sauce and let simmer.
  3. Meanwhile, in medium skillet, preheat to medium heat and coat with olive oil spray.
  4. Add package of cauliflower gnocchi into skillet. Pan sauté for approximately 10 minutes or until gnocchi is thoroughly cooked, constantly moving pan to ensure gnocchi does not stick to pan.
  5. Plate gnocchi and top with the faux bolognese sauce. Save remaining sauce for other uses.
  6. Garnish with parmesan cheese and fresh basil (optional).
Appetizers Asian Main Dishes Recipes Side Dishes

Vietnamese Summer Roll Pasta Salad

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.

Italian Main Dishes Recipes

Vegan Bolognese with Oven Roasted Tomatoes

Vegan Bolognese with Oven Roasted Tomatoes

Serves 4

Ingredients

  • 1 box Banza Angel Hair Pasta
  • 1 jar Raos Marinara Sauce
  • 1 package Beyond Meat The Beyond Burger (2 burgers) or 1 package of Beefy Crumble
  • 1 pint cherry tomatoes, washed and sliced in half lengthwise
  • Chosen Foods Avocado Oil Spray
  • Sea Salt to taste

Directions

  1. Preheat oven to 375 degrees. Line baking sheet with parchment paper.
  2. Place sliced tomatoes onto baking sheet. Spray tomatoes with avocado oil spray. Top with sea salt.
  3. Bake in oven for 40 minutes.
  4. Meanwhile, place meat in large skillet over low heat. Cook until meat is throughly cooked. Drain excess fat or blot with paper towel.
  5. Return skillet to the low heat. Add jar of marinara sauce into the skillet and mix into the meat. Cook for 20-30 minutes, stirring occasionally.
  6. Boil water in large pot. Cook Banza pasta according to directions.
  7. Serve pasta in a bowl with vegan bolognese sauce and top with oven roasted tomatoes.

 

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