When you think about Super Bowl Sunday the first thing that comes to mind is likely, food. And the second thing? The commercials. And oh yeah, football! As many of us are still (barely) clinging to our New Year resolutions, we wanted to present tried and tested recipes that taste amazing and are compliant to various diets. We turned to @NoCrumbsLeft, @Goop and our very own @MimiDakarBerry for cuisine creations that are vegan, paleo, keto and Whole30 approved. Enjoy!
Whole30 Thai Lettuce Wraps
@NoCrumbsLeft
Ingredients
- 2 large limes, juiced
- 1 lb ground chicken, 1/2 light meat and 1/2 dark meat
- 2 tsp toasted sesame oil
- 1-2 Tbsp fish sauce, optional
- 2 shallots, thinly sliced
- 2 cups mushrooms, coarsely chopped
- 1/2 red pepper, chopped
- 2-4 Fresno peppers (depending on heat), blackened, seeded and finely diced
- 1/2 tsp crushed red pepper flakes
- 2 tablespoons cilantro, chopped
- 2 tablespoons Thai basil, chopped
- 2 tablespoons mint, chopped
- 2 scallions, chopped
- 1 tsp salt
- Butter lettuce
- Dipping sauce
Preparation
In a medium bowl, combine the lime juice and ground meat and mix well. Set aside.
In a sauté pan, heat sesame oil over medium high heat. Add the mushrooms and shallots, stirring constantly and cooking until lightly brown, translucent or about 7 minutes. Then deglaze the pan with a couple of dashes of coconut aminos. Then add red pepper and cook for another 3 minutes. Add the marinated meat, cooking until meat is crumbled and cooked through, about 5 minutes. Add salt, fresno peppers, crushed red pepper flakes and stir. Remove from heat.
When ready to serve, stir cilantro, Thai basil, mint and scallions into the cooked meat. Spoon into butter lettuce cups and serve.
Vegan Chocolate Protein Peanut Butter Cups
@MimiDakarBerry
Ingredients
- 1/2 cup virgin coconut oil, softened
- 2 scoops Ultima Power chocolate protein powder
- 1/2 cup (128 grams) sun butter (or any nut butter you like_
- 1/4 cup (20 grams) unsweetened cocoa powder
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 12 drops liquid Stevia
- 2 tablespoons raw cocoa nibs
Preparation
- Fill a mini-muffin pan with 24 liners; set aside.
- In a blender or food processor, blend all ingredients until smooth.
- Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups.
- Drop a teaspoonful of sunbutter mixture into each cup; top with another teaspoonful of chocolate mixture.
- Optional: Top with raw cocoa nibs.
- Refrigerate until set. Store in the refrigerator, or freezer.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Calories 397 kcal
Crispy Zucchini Fries with Creamy Avocado Dipping Sauce
If you’re going to forgo the potato fries, these are a more than worth substitute. The sauce is insane!
Ingredients
For the zucchini fries:
- 2 zucchinis, large or 3 small zucchinis
- ½ cup shredded coconut
- ½ cup almond flour
- 1 tsp garlic powder
- 1 tsp smoked paprika optional
- 1 tsp ground cumin
- ¾ tsp salt
- 2 eggs
For the sauce:
- 1 avocado, medium
- 2 tbsp whole milk plain yogurt (can substitute with unsweetened dairy free)
- 1 tbsp lime juice
- 1 clove garlic crushed
- 1 tsp sriracha sauce (sugar free) or other hot sauce
- ¼ tsp salt
- Water to thin
Instructions
- Preheat oven to 450°F (230c). Line 2 baking sheets with parchment paper.
- Cut the zucchinis in half lengthwise and again crosswise. Then cut them into small wedges.
- In a food processor or high-speed blender, add the shredded coconut and blend until it resembles a fine sand texture.
- Transfer the coconut to a shallow bowl and stir in the almond flour, garlic powder, smoked paprika (if using), cumin and salt.
- Whisk the eggs in a separate shallow bowl.
- Dip each zucchini wedge into the egg and then the almond/coconut mixture. Make sure you coat the zucchini on all sides.
- Place on the baking sheets and repeat with the remaining zucchini wedges.
- Bake for 15 mins, or until golden on the bottom.
- To make the sauce, add all ingredients to a food processor or blender and blend until smooth. If too thick, add a tablespoon of water until it reaches your desired consistency.
- Serve the zucchini fries immediately with the dipping sauce.
Milanese Meatballs (Low Carb & GF)
A deliciously satisfying low carb meatball recipe inspired by Northern Italian cuisine.
Ingredients
- 1 lb ground turkey
- 1 egg
- 1/4 cup almond flour
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 cup shredded mozzarella (can substitute with non-dairy)
- 2 Tbsp sun dried tomatoes, chopped
- 2 Tbsp fresh basil, chopped
- 2 Tbsp olive oil for frying
Instructions
Combine all ingredients except the olive oil in a medium bowl, and mix thoroughly. Form into 16 meatballs. Heat the olive oil in a large nonstick saute pan. Add the meatballs to the hot oil about 1 inch apart (you may have to do two batches) and cook over low/medium heat for about 3 minutes per side or until cooked through. Because the cheese melts out a bit, be careful that they don’t burn – if they appear to be getting dark quickly, then turn down the heat and cook them at a lower temp. Serve alone, with marinara sauce, or on skewers with fresh mozzarella, basil leaves, and cherry tomatoes. Enjoy!
Yield: 16 meatballs
Per meatball: 78 calories, 6g fat, .5 net carbs, 6g protein
Per serving (4): 310 calories, 22g fat, 2g net carbs, 26g protein
Coconut Kettle Corn (Paleo)
This cleaned-up kettle corn satisfies those pesky salty/sweet cravings without all of the refined sugar. It’s the perfect superbowl snack or movie night treat.
@Goop
Ingredients
- 6 tablespoons coconut sugar
- 2 teaspoons Maldon salt
- 3 tablespoons coconut oil, divided
- ½ cup non-GMO popping corn
Preparation
- Combine coconut sugar and sea salt in a small bowl.
- Heat 1 tablespoon of the coconut oil in a large metal pasta pot (or similar) over medium-high heat. Melt the remaining 2 tablespoons in a separate saucepan and set aside until needed.
- First, add 2 corn kernels to test the oil temperature; cover with the lid, leaving it slightly ajar; and cook until the kernels pop. (When it pops you’ll know the oil is ready.)
- Then add the ½ cup corn and cook with the lid slightly ajar, shaking the pot every 30 seconds or so until almost all of the corn has popped (you’ll know because there will suddenly be much longer breaks between popping sounds).
- Turn off the heat and pour over the remaining 2 tablespoons coconut oil, tossing with a wooden spoon. Continuously sprinkle over the coconut sugar and salt mixture, constantly stirring with the wooden spoon to evenly coat all of the kernels.
- Transfer to a parchment-lined baking sheet to cool before eating.
Serves 6
