Healthy Super Bowl Snacks

Sunday February 1, 2015 the New England Patriots will be playing against the Seattle Seahawks in the Super Bowl. How Awesome! You MUST have some healthy snacks to watch this exciting game. C’mon folks, DO NOT wake up Monday morning 2 lbs heavier! You are in the driver’s seat. You are in control. Prevent..prevent..prevent. Get cookin’.

Mark, my husband is THE biggest sports fan ever. Patriots and Bruins all the way…his favorite. I will be cooking some clean snacks for my family. I want all of us to enjoy the game, snack on some great food without the guilt. Most of all I want everyone to feel good come Monday morning. 

HEALTHY, CLEAN, REAL FOOD IS THE NAME OF THE GAME!

 

Crispy Chicken Fingers

Prep Time: 20 mins
Cook Time: 6-8 mins

Ingredients:

  • 1-1.5 lbs chicken tenderloins
  • 1-1.5 cups buttermilk
  • 1-1.5 cups tapioca flour or arrowroot powder
  • 1 tsp celery salt
  • 1 tbsp paprika
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • salt and pepper, to taste
  • a few dashes of hot sauce
  • olive oil for frying (olive oil burns quickly. Keep it on low to medium heat. You can always lightly fry the chicken on both sides in a pan and then bake in oven til crispy at 400 degrees.)

Directions:

  1. In a large bowl, add the chicken and pour the buttermilk and hot sauce over the top, stir around until they are coated and allow it to sit at room temperature for about half an hour. 
  2. Take the chicken out of the buttermilk and place it in a clean bowl. 
  3. In a shallow platter, whisk together the tapioca flour, celery salt, onion, paprika, garlic, salt and pepper.
  4. Dredge each piece in the tapioca flour, repeat the same steps again and place them on a platter to sit for about 15 minutes. 
  5. Add enough olive oil in a skillet and bring it up to about 350 degrees.
  6. Fry the chicken (you might need to do it in batches) and cook the chicken for about 3 to 5 minutes flipping them over as needed until they are golden brown and crispy. Drain on paper towels and serve right away!


Kale Chips by Caitlin

Ingredients:

  • 1 Bag of Kale
  • 1-2 tbsp olive oli
  • 1 teaspoon sea salt
  • 2-3 tablespoons almond flour

Directions:

  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Drizzle Kale with olive oil, sprinkle with sea salt and almond flour.
  3. Wash your hands thoroughly, then with your hands  “massage” the almond flour and sea salt all over the kale. Work it into all the kale.
  4. Spread kale over parchment paper evenly. Bake until edges are down and they are nice and crispy. Approx 20 minutes.


Caitlin’s Primal Jalapeno poppers

Prep Time: 20 mins
Cook Time: 25 mins

Ingredients:

  • 12 jalapeños
  • 4 oz of cream cheese, softened at room temperature
  • 3/4 cup of shredded cheddar cheese
  • 1/2 cup tapioca flour
  • 2 cage free eggs
  • 2 tbsp organic milk
  • 1 cup almond flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • sea salt and pepper, to taste

Directions:

  1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil and brush it with some olive oil with a pastry brush. set aside.
  2. In a bowl, mix together the cream cheese, cheddar, granulated onion, garlic, paprika, salt and pepper, set aside.
  3. Halve the peppers lengthwise and scoop out all the seeds and ribs, set aside.
  4. In a shallow bowl, whisk the eggs with the milk and a small pinch of salt and pepper, set to one side and in a different shallow bowl mix the almond flour with salt and pepper and in a final shallow bowl add the tapioca flour salt and pepper, mix with a fork and set aside.
  5. Now that all of your components are ready, you can start filling and rolling the pepper.
  6. Fill each jalapeno half with the filling, dredge it in tapioca flour, dip in the egg mixture and roll in the almond flour, place it filling side up on your prepared baking sheet, proceed with the remaining jalapeno’s and filling.
  7.  Drizzle olive oil on jalapeno’s and bake them for about 15 to 20 minutes or until golden brown and crispy all around, allow to cool a bit before serving.


Bacon Wrapped Chicken Thighs

This recipe is a HUGE hit with my family. You can find it here at fastpaleo.com. This website has seriously, scrumptious recipes from appetizers, main dishes to dessert!

 

Caitlin’s Paleo crackers with sea salt and Rosemary

Ingredients:

  • 2 cups blanched almond flour
  • 1 egg
  • 1/2 tsp sea salt
  • 1/2 tsp rosemary

Directions:

put almond flour, egg, salt and pepper in a blender or food processor

  1. Put almond flour, egg, salt and pepper in a blender or food processor
  2. Pulse until dough forms
  3. Place dough between 2 pieces of parchment paper
  4. Roll out dough to 1/16 inch thick
  5. Cut into 2 squares using a pizza cutter or a knife
  6. Sprinkle with a little extra salt if desired, pepper (optional)
  7. Bake at 350 degrees for 12-14 minutes
  8. Serve with your favorite primal/paleo dip. I like these with hummus! Dee-lish.

Makes approx 20-25 crackers

These are low carb, low calorie, real, clean food. Very satisfying if you like crunch like me. I LOVE to dip too.

 

Dessert, my personal favorite

Nothing tastes better than chocolate chip cookie dough. Am I right? Let's be honest. Maybe it does to me because my Mom never let me have a taste of the batter when she made chocolate chip cookies which was 1x a week when I was growing up. I always allow my kids to have a taste (:

These chocolate chip cookie dough protein balls taste exactly like cookie dough without the added sugar..

 

Last but NOT least!

The must have super bowl cocktail…Paleo Margarita by Robb Wolf

ENJOY Everyone! GO PATS!!

Caitlin ChisholmComment