I wanted to do a post about what I whipped up for Super Bowl Sunday because the food was just so good, easy and healthy. Didn’t even feel like I missed out on Papa John’s!
Dinner was a taco bar, complete with Ezekiel tortillas (made with real whole grain and containing 80 cals, 14 g carbs and 3 g protein), shredded cheddar cheese, lettuce, cilantro, cherry tomatoes, pico, limes and grass-fed beef. Note: Look at the ingredient list of any “grain” item you buy. If sugar, corn starch or enriched bleached flour is on the list, forget about it! In Ezekiel products you’ll find good-for-you carbs like wheat, barley, millet, spelt and lentils.
Before we dove into the tacos at half, I had some apps out including sweet potato fries with blueberry ketchup, chocolate chip cookie cough dip, and pineapple.
It was my first time making the sweet potato fries and I was so happy how they turned out. Sweet potatoes are a great carb source and they’re packed with fiber, potassium and Vitamin A. The “blueberry ketchup” topped it off to make it seem like what we were eating was too good to actually be healthy.
Sweet potato fries with blueberry ketchup
2-4 large sweet potatoes
2 tbsp almond flour
2 tbsp extra virgin olive oil
1/2 tbsp sea salt
Lots of cinnamon! (to taste)
Stevia (optional, to taste)
Preheat oven to 425 degrees F and line a baking sheet with parchment paper or aluminum foil. Cut your sweet potatoes in half lengthwise, then cut the sweet potatoes evenly into even fry shapes and place into a large bowl.
Sprinkle almond flour over the uncooked fries and use your hands to gently toss potatoes and flour together to lightly coat the sweet potatoes. Drizzle 1 tablespoon of olive oil over the fries and toss with your hands, adding more if you feel the fries are not LIGHTLY coated. Sprinkle whatever spices you’d like onto the fries (I use cinnamon) and gently toss again.
Spread sweet potatoes evenly on your baking sheet(s), making sure that they aren’t touching each other. Bake for 15 minutes, then flip fries with a spatula, and bake for 10-15 minutes more or until the fries are golden brown and crispy. While cooking, sprinkle stevia (to taste) if desired). Do not over bake or they will burn. A little caramelization on the edges of the fries is a good thing, though. Sprinkle more cinnamon on top once they’re finished cooking.
2 cups blueberries
4 tsp minced garlic
1/4 cup red wine vinegar
1/2 tsp dry ginger
1/4 tsp onion powder
1/4 tsp salt
1/16 tsp pure stevia
Bring all ingredients to a boil. Simmer 25 minutes. Chill in the fridge.
The chocolate chip cookie dough dip will be a staple for yearssss to come. Crowd-pleaser no matter the audience. I tweaked mine a little from chocolatecoveredkatie.com. She has great recipes.
Chocolate chip cookie dough dip
1 1/2 cups chickpeas (1 can, drained and rinsed very well)
1/4 cup brown rice malt syrup (or honey)
1/4 cup almond butter
1/4 cup unsweetened almond milk
3 tbsp gluten-free oats
2 tsp pure vanilla extract
1/8 tsp sea salt
1/8 tsp baking soda
1/3 cup chocolate chips
Add all ingredients (except for chocolate chips) to food processor, and process until very smooth. Then mix in the chocolate chips. I served with water crackers. Fruit would work great as well.