Healthy Twist on Super Bowl Snacks

January 31, 2019 7:34 pm

Football-shaped brownies with white chocolate details.


This Super Bowl Sunday, it’s easier than you think to incorporate some healthy recipes and vegetables into your game-day menu.

Regional Executive Chef Bryan Nader from Trinity Health shares his favorite, and healthy, recipes.




Edamame Guacamole


1 cup frozen shelled edamame, thawed

1 small ripe avocado

1 canned chipotle pepper in adobo sauce, finely chopped

1/3 bunch fresh cilantro

1/4 white onion, roughly chopped

Juice of 2 limes

1/4 teaspoon fine sea salt

1/4 teaspoon ground black pepper


Put edamame, avocado, chipotle, cilantro, onion and lime juice in a food processor and pulse until almost smooth. Add enough water (about 2 tablespoons) to make a creamy consistency and pulse again. Transfer guacamole to a bowl, season with salt and pepper and serve


Buffalo Cauliflower


1 head of cauliflower, cut into large florets

1 c. all-purpose flour

1 c. milk

1/2 tsp. garlic powder

1/2 tsp.

Kosher salt

Freshly ground black pepper

1 c. hot sauce (such as Franks)

4 tbsp. melted butter

Ranch dressing, for serving


  1. Preheat oven to 450° and line two large baking sheets with parchment paper. Make batter: In a medium bowl, whisk flour, milk, and garlic powder until combined. Season with salt and pepper and whisk until the batter is smooth.
  2. Dredge cauliflower in batter until evenly coated. Shake off excess batter and transfer to prepared baking sheets. Bake until the cauliflower is crispy and golden around edges, about 20 to 25 minutes.
  3. Meanwhile make buffalo sauce. In a large bowl, whisk together hot sauce and melted butter. Toss baked cauliflower “wings” in sauce before serving.
  4. Serve with ranch dressing and celery sticks, if desired.


Carrot Hummus


2 carrots, roughly chopped

2 cloves garlic, roughly chopped

2 cans (2.5 cups) cooked chickpeas, rinsed and drained

1/4 cup olive oil

Juice of one lemon

1 tablespoon honey

1/4 cup Sriracha hot sauce (or more or less, depending on spicy preference)

Salt and pepper, to taste

2-3 tablespoons water


  1. In a food processor or blender, add the carrots and garlic and blend until finely minced.
  2. Add the remaining ingredients except for water, and blend until smooth.
  3. Gradually add a tablespoon of water at a time until hummus reaches desired consistency (keep in mind that when refrigerated, the hummus will thicken a bit more).


Turkey Chili


1 tablespoon olive oil

2 pounds ground turkey, white and dark combined

2 cups coarsely chopped onions

2 tablespoons chopped garlic

1 large sweet red pepper, cored, de-veined and coarsely chopped

1 cup chopped celery

1 jalapeno pepper, cored, de-veined and finely chopped

1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried

2 bay leaves

3 tablespoons chili powder

2 teaspoons ground cumin

3 cups canned diced tomatoes

2 cups chicken broth, fresh or canned

Salt and freshly ground pepper to taste

2 15-ounce cans of red kidney beans, drained

2 cups shredded cheddar cheese

1 cup sour cream (optional)

Sliced lime for garnish (optional)


  1. Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
  2. Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
  3. Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
  4. Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.




1/2 c. semisweet chocolate, melted

2 ea. eggs

1 ea. Avocado from Mexico, mashed

1 t. vanilla extract

3/4 c. cocoa powder

1/2 c. sugar

3 T. crushed almonds

1 t. baking powder

1/2 t. instant coffee powder


  1. Preheat oven to 350°F. Grease a baking dish with cooking spray.
  2. To melt the chocolate, carefully microwave in intervals of 15-20 seconds, stirring between each trip to the microwave.
  3. When the chocolate is melted, add eggs, avocado, and vanilla, whisking constantly so that the egg does not cook.
  4. Add cocoa powder, sugar, crushed almonds, baking powder, and instant coffee powder. Continue to beat until everything is well combined.
  5. Pour into greased pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean.

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