Super Bowl Sunday is the ultimate “Sunday Funday.” Aside from the actual game, hyped commercials, and the always big halftime show, Super Bowl food could be a cuisine all on its own. As we hold on dearly to our New Year’s diets, we are making every effort to lighten up our menus. Today we bring you healthier versions of your classic Super Bowl staples. From everyone’s favorite 7 layer dip to the always-popular buffalo wings, these recipes pack all the flavor without the post-game guilt.
Healthy Super Bowl Recipes: 7 Layer Dip
Everybody’s favorite dip just got better. Lighten up your typical 7 layer dip with less fat and more fiber! Your tummy will thank us, and the less health conscious people at your party will find it just as tasty.
- 2 cups chopped romaine lettuce
- 2 avocados, mashed well
- 1 cup low-fat Greek yogurt
- 2/3 cup black beans
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- Sliced black olives and scallions to garnish
- Spread chopped romaine lettuce at the bottom of a large bowl.
- Add avocado layer on top, and smooth out with a spoon to even height.
- Spoon Greek yogurt layer,.
- Layer black beans with diced tomatoes on top.
- Sprinkle cheese, and add olives and scallions.
Healthy Super Bowl Recipes: Zesty Baked Chicken Wings with Bleu Cheese Dip
Buffalo wings are a football food staple; however the sodium, fat, and grease that are usually found in them can knock those New Year’s diets off track. This recipe features baked wings (no frying!) and reduced fat ingredients.
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Dash of cayenne pepper
- 1 teaspoon finely minced garlic
- 1/2 teaspoon salt. 1/2 teaspoon pepper
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 16 chicken wings, halved at the joint and with the tip removed
- 1 cup grated fresh Parmesan
- 6 tablespoons chopped fresh parsley
- 1 1/2 cup dried whole-wheat breadcrumbs
Bleu Cheese Dip-
- 1 container (8 ounces) reduced fat vegetable cream cheese, softened
- 1 cup reduced fat sour cream
- 1 cup crumbled blue cheese (about 4 ounces)
- 1 tsp. garlic powder
- 1/4 tsp. freshly ground black pepper
- 1 tsp. minced fresh parsley
- 1 tsp. minced fresh dill weed
- Put first seven ingredients (through lemon zest) in a large bowl, and whisk until combined. Pour over wings, transfer to a zip-top plastic bag, and marinate in the refrigerator for one to four hours.
- Preheat oven to 425º.
- Line a baking pan with foil. Spray foil with cooking spray; set aside.
- Mix together Parmesan, parsley, and breadcrumbs in a shallow dish. Coat wings in breadcrumb mixture. Place on prepared pan.
- Bake on lowest oven rack for 20 minutes, then turn and cook for 10 more minutes.
Bleu Cheese Dip-
- Place the cream cheese, sour cream, blue cheese, garlic powder, pepper, parsley and dill into a medium bowl.
- Beat with an electric mixer on medium speed until the mixture is blended.
Healthy Super Bowl Recipes: Mini Zucchini Pizzas
These zucchini pizzas are the perfect substitute for your usual pizza rolls or bagel bites because they use flavorful, fresh ingredients and are super easy to make. Your guests will be requesting more, promise.
- 2 medium zucchinis, sliced
- 3 Tbsp pizza sauce
- 2 Tbsp unsalted tomato paste
- 1/4 tsp. oregano Dash of garlic powder
- 3/4 cup reduced-fat mozzarella cheese, shredded
- 1/4 cup reduced-fat parmesan cheese, shredded
- 4 Turkey pepperonis, cut in half 8 olives, pitted and chopped
- Preheat broiler on high.
- Slice zucchinis at a slight diagonal so that you have ~16 slices and place slices on a baking sheet and set aside.
- Mix together your pizza sauce, tomato paste, oregano and garlic powder and spread about one teaspoon over each slice of zucchini.
- Mix together your cheeses and sprinkle about a tablespoon over each zucchini slice. Then add your chopped olives and pepperoni slices on top of the cheese and place baking sheet in the oven to broil for about 3 to 5 minutes, until cheese is melted.
- Serve immediately and enjoy!
What are your favorite things about the Super Bowl? Who are you routing for?
A holiday party is not complete with out a few festive cocktails. So today, we’ve rounded up five recipes that we can’t wait to try. From low-cal martinis to the always-popular sangria, these drinks are sure to be a hit at your next event.
Holiday Cocktail Recipes: Gingerbread Apple Cocktail
- 2 oz. Domaine de Canton or ginger-flavored liqueur
- 1 oz. vanilla vodka
- 2.5 oz. apple cider
- A few drops of lemon juice
- Orange zest
- Honey simple syrup
- Line a chilled martini glass lightly with honey simple syrup on a dish followed by spiced graham cracker crumbs. Place all ingredients except for orange zest in a shaker and shake vigorously. Strain into glass. Freshly grate orange zest on drink and serve immediately.
Holiday Cocktail Recipes: Skinny Pumpkin Martini
- 6 ounces canned unsweetened pumpkin
- 6 ounces vanilla-flavored vodka
- 4 ounces fat free condensed milk
- 4 ounces unsweetened almond milk (or fat-free milk)
- 4 tablespoon pumpkin pie seasoning
- Ice cubes
- 6 crushed reduced-fat vanilla wafers
Place vodka and pumpkin in bowl, and stir until pumpkin has melted. Stir in condensed milk and almond milk. Add seasoning. Dip rim of glass in crushed vanilla wafers. Pour liquid over ice into glass and enjoy.
Holiday Cocktail Recipes: Apple Cinnamon Sparkler Cocktail Recipe
- 1 ½ oz. quality bourbon
- 1 oz. Apfelkorn
- 1 oz. Goldschlager
- Seltzer Water
- Apple slice for garnish (optional)
- In a 12-oz. glass, add the first three ingredients. Fill glass almost 2/3 full with ice, and top with seltzer. Stir gently to combine. Garnish with apple slice if desired.
Holiday Cocktail Recipes: Cranberry Sangria
- 1 bottle red wine
- 1 cup cranberry juice
- 1 cup fresh cranberries
- 1/2 cup brandy
- 1/2 cup orange juice
- 2 persimmons, cut into small wedges
- 1 cinnamon stick
- 1 orange, cut into wedges
- Combine everything in a large pitcher or sangria bowl and refrigerate for 2-3 hours, or overnight before serving.
Holiday Cocktail Recipes: Peppermint Mocha Espresso Martini
- 1 part KAHLÚA Peppermint Mocha
- 1 part ABSOLUT Vodka
- 1 part espresso
- ½ part half & half
- Add all ingredients into a cocktail shaker with ice. Shake. Strain into a chilled martini glass. Garnish with peppermint stick or espresso beans.
Much like the crowds that flocked to Phillip Lim for Target earlier this week, New Yorkers have proved to be just as excited about the Cronut. On Tuesday, hundreds lined up at New York’s Shake Shake on Madison Avenue for the introduction of the “Cronut Hole Concrete” (a mix of frozen custard and cinnamon sugar Cronut holes). People even started lining up for the one-of-a-kind dessert at 4am, making it the biggest line in Shake Shack’s history. SO, what is the craze about?
Pastry Chef Dominique Ansel launched the croissant-doughnut hybrid in May 2013 at his SoHo bakery. The sweet treat caught on so quickly, that people started recreating the pastry all around the world. Due to its success, the Dominique Ansel Bakery started to offer one Cronut flavor each month, with freshly baked Cronuts available daily. Not heading to New York anytime soon? You can still take part in the Cronut craze (and avoid those insane lines). Check out Food52’s recipe for the best Cronuts to make at home.
The Best Cronut Recipe: Food52
Ingredients: (makes 1 dozen)
- ¾ cups milk, warmed
- 1 tablespoon active dry yeast
- 1/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla 3 ½ cups all-purpose flour (divided)
- 1 teaspoon salt
- 1 cup butter, at room temperature
- ½ cup powdered sugar
- 3 tablespoons pure maple syrup
- 1 to 2 tablespoon milk, cream or water
- In a large bowl, stir together the milk and yeast. Stir in the sugar, eggs and vanilla and mix well. Add a cup of the flour and the salt, then gradually add another 2 ¼ cups of the flour, stirring and then kneading for a few (or several) minutes, until it’s smooth and elastic, and still a little tacky. Transfer to a baking sheet and cover with plastic wrap; chill in the refrigerator for 30 minutes.
- Meanwhile, beat the butter and remaining ¼ cup flour with an electric mixer for a couple minutes, scraping down the sides of the bowl, until smooth.
- When the dough has chilled, turn it out onto a lightly floured surface and roll into a rectangle that is about 13″x18″ and 1/4″ thick. Spread the butter evenly over the dough, then fold it as you would fold a letter, in thirds. (Unlike a letter, the dough ends should line up, so that it’s folded in three.) Cover the dough in plastic wrap and put it back into the fridge for 30 minutes.
- Pull the dough out and put it back on the countertop, with the open sides to the left and right. Roll it out into another 13″x18″ rectangle, ¼″ thick. Fold the left third over the middle, then the right third over the middle. (This is referred to as “turns”. To keep track of each fold -or turn- press your finger into the dough at the edge to make two marks – you can do this each time you roll and fold so that you know how many times you’ve done it.) Chill the dough for another 30 minutes.
- Roll, fold and refrigerate the dough two more times, so that you’ve done it four times total. Cover and refrigerate for at least an hour, or overnight.
- Then, cut them into rounds, or rings, or scraps.
- In a heavy pot (or deep fryer) heat a couple inches of oil to about 350F, or until it’s hot but not smoking, and a scrap of bread sizzles when you dip it in. Cook the doughnuts in batches, without crowding the pot (which can cool down the oil), flipping as necessary until deep golden. Transfer to a baking sheet lined with paper towel.
- Meanwhile, whisk together the icing sugar, maple syrup and enough milk, water or cream to make a drizzling consistency. Drizzle over the Cronuts while they’re still warm.
Independence Day festivities would not be complete without a tasty treat, so today we’ve selected our favorite July 4th dessert recipes that we can’t wait to try. With so many berries in season right now, we recommend incorporating the colorful fruits into your red, white and blue themed dishes. Check out our top picks for July 4th dessert recipes.
July 4th Dessert Recipes: Mini Flag Cakes
Quick n’ Easy Method:
- 1 box red velvet cake
- One 8 oz container Cool Whip
- 4 oz cream cheese
If you have the time, make the cake from scratch:
- Prepare the red velvet mini cakes either according to the package’s directions or following the recipe linked above.
- While cakes are cooling, prepare the frosting. If you’re using the quick and easy method, let the cream cheese come to room temperature, then beat it with an electric mixer until super creamy and fluffy. Fold the beaten cream cheese into the Cool Whip gently with a spatula. If you’re making the whipped cream from scratch, first beat the softened cream cheese and set aside. Then use a whisk attachment for the electric mixer to whip the cream until stiff peaks form. Add the sugar and vanilla and whip for another 30 seconds. Fold in the cream cheese gently with a rubber spatula.
- Pipe the frosting between layers and make 4 dots of frosting for the blueberries and 2 stripes across the top. We recommend making an extra layer of cake to cut up for the stripes (as seen in picture above).
July 4th Dessert Recipes: Individual Cherry Pies
- 1 package double pie crust mix
- 1 (20-ounce) can cherry pie filling
- ½ teaspoon pumpkin pie spice
- 2 tablespoons milk
- 2 teaspoons sugar
For Blueberry Topping:
- 1 pint fresh blueberries, reserve 1/4 cup for garnish
- 2 tablespoons sugar
- 2 tablespoons water
- 2 cups vanilla ice cream
- Preheat oven to 400 degrees F.
- Prepare pie crust according to package directions. Divide into 6 equal portions, roll into balls and refrigerate covered for at least 1 hour. On a lightly floured surface, roll each into a circle about 1/4-inch thick.
- Place each of the rolled out circles onto the baking sheet. Divide cherry pie filling into the center of each of the 6 pie crusts and sprinkle each with the pumpkin pie spice. Fold the edges of the pie dough over the cherry pie filling, making sure to leave the center of the pie exposed. Place a few of the reserved blueberries on top of each pie. Brush the sides of the pies with milk and sprinkle with 2 teaspoons of the sugar.
- Place pies in the oven and bake for 30 minutes, or until crust is golden brown and filling is bubbling. Remove from oven and allow to cool slightly.
For Blueberry Topping:
- In a medium sauce pan over medium heat, stir together blueberries, sugar, and two tablespoons water. Bring to a boil, reduce heat and simmer for 10 minutes. Turn off the heat and allow to cool to room temperature.
To serve, place 1 warm pie on 6 plates, top each pie with a scoop of vanilla ice cream and a generous drizzle of the blueberry sauce.
July 4th Dessert Recipes: Patriotic Pizzas
- 1 cup all-purpose flower
- ½ cup confectioner’s sugar
- ½ cup cold butter
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 2 teaspoon vanilla extract
- ½ teaspoon lemon juice
- 2 cups halved fresh strawberries
- ½ cup fresh or frozen blueberries
- In a bowl, combine the flour and confectioners’ sugar. Cut the butter into the dry ingredients until crumbly. Press the mixture onto a greased 12-inch pizza pan.
- Bake at 325° for 10-15 minutes or until the crust is lightly browned. Let cool.
- In a bowl, beat the cream cheese and sugar. Add the vanilla and lemon juice, mixing until smooth. Spread 1 cup cream cheese mixture over the crust. Set the remaining cream cheese mixture aside.
- Referring to the photo for position, arrange five rows of strawberries on top of the pizza to create the red strips of flag. Place the blueberries in the upper left corner.
- Cut a hole in the corner of the plastic or pastry bag and insert the star tip. Fill the bag with the reserved cream cheese mixture. For the white stripes, pipe a zigzag pattern between the rows of strawberries.
A filling and nutritious breakfast is essential to starting your day on the right foot. However, on those extra busy mornings, it is easy to resort to sugary granola bars or even skip breakfast all together. Today we’ve selected some of our favorite breakfast recipes that can be made in advance and stored so you can jumpstart every day with a healthy treat.
Healthy Breakfasts to Eat on the Go: Broccoli and Cheese Mini Egg Omelets
While eggs are a great protein-packed breakfast food, there isn’t always time to whip up a batch in the morning. We recommend egg dishes like these mini egg omelets, which can be stored in the fridge for a last minute meal.
Servings: 4.5. Serving size: 2 omelets. Calories: 167
- 4 cups broccoli florets
- 4 whole large eggs
- 1 cup egg whites
- 1/4 cup reduced fat shredded cheddar (Sargento)
- 1/4 cup good grated cheese like pecorino romano
- 1 tsp olive oil
- Salt and fresh pepper
- Cooking spray
- Preheat oven to 350°
- Steam broccoli with a little water for about 6-7 minutes.
- When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well
- Spray a standard size non-stick cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.
- In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper
- Pour into the greased tins over broccoli until a little more than 3/4 full Top with grated cheddar and bake in the oven until cooked, about 20 minutes
- Serve immediately
- Note: Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.
Healthy Breakfasts to Eat on the Go: Peanut butter and Banana Smoothie
Breakfast smoothies are completely refreshing during the warmer months and when made correctly, you can nix the added sugar and calories. This recipe is packed with protein and fiber to keep you fuller longer. Make it fresh in the morning or store in a mason jar in your freezer the night before.
Serves: 1. Calories per smoothie: 386.
- 1 sliced banana
- 1/4 cup quick-cooking oats
- 1/4 cup nonfat plain greek yogurt
- 1/2 cup 1 percent milk (almond/soy work as well)
- 1/2 cup crushed ice
- 1 tablespoon natural peanut butter
- 1 tsp maple syrup
- A pinch of nutmeg
- Process all ingredients in a blender, adding liquids first.
- Blend until smooth. Note: If you don’t have time to enjoy your smoothie at home, take it to go in a seal tight container. Mason jars are always a great option if you’re worried about spillage during your commute.
Healthy Breakfasts to Eat on the Go: Oatmeal Cake
Oat and Granola bars are often loaded with extra sugar and fat. Opt for a homemade oatmeal cake like this recipe. The cakes are packed with the fiber and protein needed to jumpstart your day, plus, you can freeze leftovers for later use.
Serving size: 1 Cake. Serves: 8. Calories per cake: 177.
- 1.5 cups quick-cooking oats
- 1/5 cup (1 ounce) finely chopped nuts/seeds such as Spanish peanuts, regular peanuts, walnuts, almonds, pecans, pistachios, cashews, sunflower seeds, pumpkin seeds
- 1/4 cup flaxseed meal
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3 tablespoons chopped dates (about 5 dates)
- 1/4 cup + 2 tablespoons nonfat yogurt
- 2 tablespoons extra-light olive oil
- 2 tablespoons honey
- 1 egg
- Preheat the oven to 350 F
- Line a baking sheet with parchment paper or a nonstick liner
- In a large bowl, stir together the oats, nuts/seeds, flaxseed meal, baking soda, and salt until very well combined.
- Work in the dates with your hands, separating the clumps and making sure they’re evenly distributed.
- Make a well in the center of the oat mixture and add the yogurt, oil, honey, and egg.
- Beat the wet ingredients together with a fork, then start stirring in the oat mixture to form a wet dough.
- With a ¼-cup measure, scoop out the dough and plop 1 inch apart on the baking sheet (you should get 8 cakes).
- With wet hands, pat the dough into even cakes about ½ inch high.
- Bake until lightly golden but still nice and soft, 16 to 18 minutes.
- Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Store them in the fridge or the freezer for a quick and yummy breakfast to go!
If you don’t feel like hitting a crowded restaurant for Cinco de Mayo this Sunday we suggest having your own fiesta at home. And if that seems overwhelming, don’t worry, we got you covered. Today we’ve put together the best of the best guacamole, margarita and tortilla chip recipes.
Cinco de Mayo Recipes: Flavor-packed Guacamole Recipe by Alton Brown
(Makes 1 batch)
- 3 Haas avocados, halved, seeded and peeled
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 medium onion, diced
- 1/2 jalapeno pepper, seeded and minced
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
- In a large bowl place the scooped avocado pulp and lime juice, toss to coat.
- Drain, and reserve the lime juice, after all of the avocados have been coated.
- Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic.
- Add 1 tablespoon of the reserved lime juice.
- Let sit at room temperature for 1 hour and then serve.
Cinco de Mayo Recipes: The “Ultimate Margarita”
(Makes 1 margarita)
- 2 ounces 100% agave tequila
- 3/4 ounces fresh lime juice
- 3/4 ounces agave nectar (diluted with equal parts water)
- Shake with ice and strain over fresh ice in a rocks glass.
- Add a lime wedge or a salt rim as you see fit.
Cinco de Mayo Recipes: Homemade Baked Tortilla Chips
6 good-quality corn tortillas
- Neutral vegetable oil, like grapeseed or canola
Flaky sea salt
- Heat oven to 350 degrees. Place 1 tortilla on a cutting board; brush the top with a light layer of oil, making sure to coat the outer edges. Place another tortilla on top of the oiled one; brush the top with oil. Continue with remaining tortillas.
- Cut the tortilla stack in half. Cut one of the halves in half; cut each of those halves in half again, forming wedges. Repeat with other side. This will give you eight stacks of tortilla wedges.
- Arrange wedges un-oiled sides down in a single layer on the lightly oiled baking trays. A little overlapping is fine, but don’t overlap too much or they won’t crisp. Sprinkle with a pinch or two of salt.
- Bake, 8-12 minutes. Check at 8 minutes; rotate the pans. The chips are done when the edges are crisp and dry and slightly lifted from the tray.
- Remove trays from the oven; let cool slightly. As they cool, the chips will continue to crisp all the way through. Test one, and if it isn’t as crisp as you would like, return the trays to the oven for another 2 or 3 minutes.
Note: If you’re not eating the baked chips right away, store in an airtight plastic bag or container. Homemade chips are especially susceptible to getting stale, so be sure to bag them up as soon as possible.