Healthy Super Bowl Snacks

February 1, 2018
Healthy Super Bowl Snacks

Super Bowl Sunday is just three days away!

Are you prepared to host a championship party with food that will make everyone feel like a winner? There are a lot of recipes out there that will allow you to indulge on this football holiday, while still being healthy at the same time.

Performance Coach Harry Knox from the OA Performance Center in Saco knows all about game day snacks and shows off a few of his favorites in the videos below! Follow the links for the full recipes that he chose!


Cauliflower Pizza Bites! via Delish.Com


1 large head cauliflower

2 large eggs

1 c. shredded mozzarella, divided

1/4 c. freshly grated Parmesan

3 tbsp. finely chopped fresh basil, divided

1 tbsp. garlic powder

kosher salt

Freshly ground black pepper

1/2 c. marinara

1/4 c. mini pepperoni


Preheat oven to 400°. Grate cauliflower on the small side of a box grater to form fine crumbs. Transfer to a large bowl.

Add eggs, 1/3 cup mozzarella, Parmesan, 2 tablespoons basil, and garlic powder to bowl and season with salt and pepper. Form into small patties (they will be wet) and place on a greased baking sheet. Bake until golden, 20 minutes.

Top each cauli patty with a thin layer of marinara, a sprinkle of the remaining mozz, and mini pepperoni and bake until cheese melts and pepperoni crisps, 5 to 7 minutes more.

Garnish with remaining basil and serve.

‘Fried’ Pickles! via


1(24 ounce) jar pickles, slices


1⁄3cup flour

1tablespoonWorcestershire sauce

1teaspoon hot sauce

1teaspoon garlic powder

1teaspoon cajun seasoning

1teaspoon pepper

1 1⁄2cups panko breadcrumbs

Ranch dressing, and hot sauce for dipping


Turn oven broiler on high.

In a medium bowl, whisk together eggs and flour.

Add Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, and pepper. Mix well.

Place panko bread crumbs in a shallow dish.

Dunk each pickle slice into the egg mixture, than dredge it in the panko bread crumbs.

Place coated pickles on a rack set above a baking sheet and sprayed with non-stick cooking spray.

Place pan in the middle rack of the oven. Broil for about 3 minutes on each side.

Serve with Ranch dressing and a dash of hot sauce.

Spinach and Artichoke Dip! via Delish.Com


1 14-oz. can quartered artichoke hearts, drained

1 10-oz. package frozen spinach, thawed

1 c. Greek yogurt

1 c. shredded mozzarella cheese, plus more for topping dip

1/3 c. shredded Parmesan cheese

2 cloves garlic, minced

Kosher salt


Preheat the oven to 350°F.

Chop artichoke hearts into bite-sized pieces. Mix all ingredients together and season with a pinch of salt; pour into a small casserole or oven-safe dish (about 1-quart). Sprinkle the top with extra mozzarella cheese.

Bake for 20-22 minutes, or until heated through and the cheese on top is melted. Serve warm with pita or tortilla chips.

Sweet Potato Skins! via



3 medium sweet potatoes

3/4 pound boneless skinless chicken breast about 2 small

1/4 cups olive oil

2 tablespoon fresh lime juice

2 cloves garlic minced or grated

3 whole chipotle pepper minced

1 teaspoon dried oregano

1 teaspoon cumin

2 teaspoons chili powder

salt and pepper

2 cups spinach half a 10oz bag

5 ounces sharp white cheddar cheese grated

chopped cilantro for garnish

greek yogurt for serving


Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and peper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.

In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.

Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.

Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish. Brush the skins with with a little of the chipotle sauce and bake for 5-10 minutes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro and greek yogurt if desired.

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