These recipes may not be on the traditional menu for Superbowl Sunday, but they are just as delicious and satisfying. If you can’t bear to give up your nachos and beer, consider offering these good-for-you dishes alongside your less healthy favorites shared with us by Spoonful of Health. There are sure to be some who appreciate the effort!
Zucchini Pizza (gluten free and paleo)
Ingredients:
- 1 1/2 lbs. ground of grass fed beef
- 5 zucchinis
- 1 cup of shredded cheese
- 1/4 cup uncured pepperoni
- 1/2 cup red sauce
- 1 tablespoon Italian spice
- handful basil
- sea salt to taste
Directions: Preheat oven to 350. In a frying pan cook meat with chopped fresh basil, and Italian spices. Cut zucchini in half and scoop/scrape out pulp until you have it hollow. Leave flesh at each end. Drain any liquid from meat. Chop pepperoni and add to cooked meat. Mix red sauce into meat and scoop into zucchini. Add a little dab on top too. Sprinkle cheese on top and bake for 20 minutes in a 350 oven.
Pepper Chicken with Zucchini Chive Dressing (gluten, nut and dairy free and paleo)
Ingredients:
- 4 thinly cut chicken breasts
- 5 ounces spinach or mixed greens
- 1 cucumber, peeled & cut
- 2 carrots, peeled & cut
- ½ cup roasted chestnuts
- 1 red pepper, deseeded and cut
- roasted sesame seeds
- black pepper
- sea salt
- 2 tbsp. coconut oil
Dressing:
- ¼ cup tahini
- ¼ cup olive oil
- ¼ cup water or coconut milk
- juice of 1 lemon
- juice of 1 orange
- handful of fresh baby chives
- 1 tsp. sea salt
- ⅛ tsp. garlic powder
- few dashes pepper
Directions: Season thin cutlets with pepper, salt, and sesame seeds. On low-medium heat cook chicken in a frying pan with a little coconut oil. Browning each side slightly brings out the flavor. While chicken is cooking (a few min. each side), blend in a Vitamix or strong blender all dressing ingredients. If you prefer a thinner dressing add up to ½ cup of water or coconut milk. Assemble your greens, red pepper, cucumber, carrots and chestnuts. Toss in dressing and add “Pepper Chicken.”
Chocolate Stuffed Strawberries
Ingredients:
- 1 ripe avocado
- 1 ripe banana
- ¼ cup cacao powder
- 1 teaspoon coconut oil
- 2 tablespoons coconut nectar or maple syrup
- 2 teaspoons vanilla
- 1 quart of organic strawberries
- toasted almond slivers for garnish
Directions: Wash and core strawberries so you can fill them. Slice a small sliver off bottom so berry sits flat. In food processor or Vitamix, blend all the ingredients until creamy. Taste to make sure banana is sweet enough. Sweeten to taste with stevia or coconut nectar. Pipe or spoon pudding in strawberries. Sprinkle with toasted almond slivers. Refrigerate until ready to eat. (Note: the pudding will last in the refrigerator for a few days).
Infused Waters
There are endless combinations of fruits, veggies and herbs that can deliciously infuse your water. Here are a few ideas.
- Filtered water + a handful of fresh basil + 5 slices or more of cucumber
- Filtered water + 1 lime + a few sprigs rosemary
- Filtered water + raw ginger root the size of a thumb + 1 kiwi
- Filtered water + 2 celery sticks + half a pomegranate
- Filtered water + handful of fresh parsley + a few strawberries 1 blood orange + juice of a boiled beet
Directions: Wash all fruits, herbs and vegetables. Slice fruits and vegetable. If you are using organic, leaving the skin on is fine. Muddle the herbs to release the natural flavors gently. Add ingredients to your filtered water. You may also want to give a quick squeeze to any citrus you are using. Preparing and serving in a large glass pitcher looks beautiful.
