February 5, 2016

5 HEALTHIER SUPER BOWL APPS 2016


I know I am a little late posting these Super Bowl Apps so please accept my apologies (been a little crazy these past two weeks). I’m not really a fan of the game. Truthfully, I watch football for the half-time shows, commercials, and really the food! If you are looking for a few apps on the “lighter” side, here are five apps your guests will love! Well four. The last one I had to include because The New York Times article was so compelling, I am going to give a try. 

BRUSSELS, BACON, & BLUE CHEESE BITES

baconbrussel

INGREDIENTS

Yields about 36 bites
  • ½ pound Brussels sprouts, trimmed and cut in half
  • 2 teaspoons coconut oil, melted
  • ⅛ teaspoon salt
  • ¼ teaspoon pepper
  • 4 pieces of bacon, cut into 1 inch pieces
  • ¼ cup of blue cheese
INSTRUCTIONS
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Toss the halved Brussels sprouts with the melted coconut oil, salt, and pepper. Place on a parchment lined baking sheet and roast for 10-12 minutes.
  3. Take out of the oven and make sure all the brussels are facing halved side up (the flat part). Take about ¼ – ½ teaspoon of blue cheese and top each brussels sprout.
  4. Then top with a piece of the bacon and spear with a toothpick.
  5. Put them back in the oven for 10-12 minutes or until bacon is crispy.
  6. Let cool for a couple of minutes and serve!

 

 I have an obsession with ranch dressing but its filled with a ton of weird ingredients and preservatives. I did find a ranch dressing that I LOVE with veggies and chips that is filled with only healthy, clean ingredients. It is SO good, I promise it will be a go to for any party you are hosting.

VEGAN CUCUMBER RANCH DRESSING

cucumber-ranch-1-750x1125

*Found this recipe on Vegetarian Gastronomy 

INGREDIENTS:

Yield: makes ~1 cup dressing

  • 1/2 cup raw cashews, (if using something other than a powerful blender such as a Vitamix, soak for 3-4 hours in water)
  • 1/4 cup water
  • 1 tbsp apple cider vinegar
  • 1/2 teasp lemon juice
  • 1/2 teaspoon onion powder
  • 1/4 + 1/8 teaspoons  salt (adjust based on taste)
  • 1 clove garlic
  • 2 tbsp chopped Baby cucumbers (Persian)
  • freshly ground black pepper
  • 1 tbsp fresh cilantro, finely chopped
  • 1/2 tbsp fresh parsley, finely chopped

DIRECTIONS:

  1. If you had to soak your cashews, drain them.
  2. Place the cashews along with the other ingredients, EXCEPT the chopped cilantro and parsley, into a blender (I used my Vitamix, but any blender will work.).
  3. Blend until completely smooth. Taste and feel free to adjust the amount of lemon juice and/or salt if needed.
  4. Empty the contents of the blender into a bowl.
  5. Mix in the finely chopped parsley and cilantro.
  6. Chill and store in the fridge until ready to use.
  7. Drizzle over salads, use as a dipping sauce, or spread on your favorite sandwich!

Notes:

You do not need to soak the cashews if you are using a powerful blender such as a vitamix. Simply blend on high until the dressing gets nice and creamy. If you do not have a powerful blender, this recipe will still work just fine, as long as you soak the cashews for 3-4 hours prior to blending to ensure creaminess.

AVOCADO BRUSCHETTA WITH BALSALMIC REDUCTION

bruschetta

INGREDIENTS:

Yield: 4 servings

  • 1 baguette, thinly sliced
  • 1/4 cup olive oil, divided
  • 1/2 cup balsamic vinegar
  • 2 tablespoons brown sugar, packed
  • 2 cups cherry tomatoes, halved
  • 1 avocado, halved, seeded, peeled and diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup basil leaves, chiffonade

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place baguette slices onto prepared baking sheet.
  3. Drizzle with 2 tablespoons olive oil.
  4. Place into oven and bake for 8-10 minutes, or until golden brown.
  5. To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat.
  6. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
  7. In a large bowl, combine tomatoes, avocado, remaining 2 tablespoons olive oil, salt and pepper, to taste.
  8. Top each baguette slice with tomato mixture, garnished with basil.
  9. Serve immediately, drizzled with balsamic reduction.

 

 CAULIFLOWER BREADSTICKS

caulibreadsticks

 

INGREDIENTS:

Makes approx 8 -10  sticks

  • 4 cups of riced cauliflower (about 1 large head of cauliflower)
  • 4 eggs
  • 2 cups of mozzarella cheese
  • 3 tsp oregano
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • 1 to 2 cups mozzarella cheese (for topping)

DIRECTIONS:

  1. Preheat oven to 425 F degrees. Prepare a large baking sheet with parchment paper.
  2. Make sure your cauliflower is roughly chopped in florets.
  3. Add the florets to your food processor and pulse until cauliflower resembles rice.
  4. Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes.
  5. Place the microwaved cauliflower in a large bowl and add the 4 eggs, 2 cups of mozzarella, oregano, garlic and salt and pepper.
  6. Mix everything together.
  7. Separate the mixture in half and place each half onto the prepared baking sheets and shape into a rectangular shape for the breadsticks.
  8. Bake the crust (no topping yet) for about 25 minutes or until nice and golden.
  9. Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
  10. Slice and serve.

Notes:
Storage Instructions: Refrigerate covered for up to 2 days. You can also freeze the breadsticks tightly wrapped in plastic, for up to 1 month. Thaw on a counter or in a microwave.

 

SLOW COOKER MISSISSIPPI ROAST

missisppisroast

 

This last appetizer, while not exactly low in calories, is a New York Times Favorite  so I knew it was worth including. If you decide to make it, let’s discuss Monday and decide if it was worth the rave reviews! P.S – this is the healthier version of the original because they took out the artificial packets. 

INGREDIENTS:

Serves 6-8

  • 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds – (I prefer bottom)
  • 2 teaspoons kosher salt, plus more to taste
  • 1 ½ teaspoons freshly ground black pepper, plus more to taste
  • ¼ cup all-purpose flour
  • 3 tablespoons neutral oil, like canola
  • 6 tablespoons unsalted butter
  • 8 to 12 pepperoncini
  • 2 tablespoons mayonnaise
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon dried dill
  • ¼ teaspoon sweet paprika
  • 1 teaspoon buttermilk, optional
  • Chopped parsley, for garnish

DIRECTIONS:

  1. Place roast on a cutting board and rub the salt and pepper all over it.
  2. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
  3. Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke.
  4. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust.
  5. Remove roast from pan and place it in the bowl of a slow cooker.
  6. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
  7. As the roast heats, make a ranch dressing.
  8. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify.
  9. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing.
  10. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks.
  11. Mix the meat with the gravy surrounding it.
  12. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.

 

  ENJOY!!!!
GO BRONCOS

XX

P.S My favorite Super Bowl Dessert goes to Crafted Donuts in Fountain Valley, California
donuts

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