Super Bowl LII is coming up fast, and that’s no time to ruin the work you’ve already done. However, you can still enjoy delicious game day snacks with these healthy recipes. i

3-Minute Hummus

MACROS

(Nutrition is based on 6 equal servings)

CarbsFatsProteinSodiumSugar
97g22g35g51mg0g

INGREDIENTS:

  • 2 15 oz cans chickpeas
  • 1/2 cup tahini
  • Juice from two lemons
  • 2 cloves fresh garlic (unless you want a more pronounced garlic flavor, add more)
  • 1/4 c olive oil
  • 1 tsp cumin
  • Pinch of salt

DIRECTIONS:

  1. Strain the canned chickpeas, but reserve all of the liquid so you can work with it later.
  2. Add the chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and about 1/3 cup of the reserved liquid to your Vitamix or food processor.
  3. Blend until smooth. If you would like a thinner consistency, add more of your reserved liquid and blend. Serve with fresh, raw veggies.

This is an easy, simple recipe you can keep on hand all year, because you can add more flavors to it such as fresh olives, roasted red pepper, or rosemary.

Guilt-less Chicken Wings

MACROS

(Nutrition is based on 4 equal servings)

CarbsFatsProteinSodiumSugar
4g50g67g1262mg0g

INGREDIENTS:

  • 3 tbsp olive oil
  • 1 tbsp dijon mustard
  • Dash of cayenne pepper
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 16 chicken wings, halved at the joint with tips removed
  • 1 c freshly grated parmesan
  • 6 tbsp fresh parsley, chopped

DIRECTIONS:

  1. Combine the olive oil, mustard, cayenne, garlic, salt, pepper, lemon juice, and zest in a bowl until well-combined.
  2. Pour the marinade over the wings in a Ziplock bag and let them sit in the fridge for at least 30 minutes (up to 4 hours).
  3. In a separate bowl, combine the parmesan and parsley.
  4. When the wings are done marinating, coat them in the parmesan mixture and place on a pan (use non-stick or non-stick spray).
  5. Bake at 425 degrees for about 30 minutes, rotating halfway through.

These wings are delicious – even on non-game days! They are just as tasty as fried wings, but with much less guilt.

Loaded Veggie Pizza With Cauliflower Crust

MACROS

(Nutrition is based on 4 equal servings)

CarbsFatsProteinSodiumSugar
10g11g14g365mg4g

INGREDIENTS:

  • 1/2 c gluten-free pizza sauce
  • 1 c shredded mozzarella cheese + 1/2 c for the crust
  • 1/2 c shredded cheddar cheese
  • 1/4 c fresh basil leaves
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1 head cauliflower, chopped
  • 2 large eggs
  • 2 tbsp freshly grated parmesan
  • 1 tbsp Italian seasoning
  • Kosher salt and black pepper, to taste

DIRECTIONS:

  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. To make the cauliflower crust, add cauliflower to the bowl of a food processor and pulse until finely ground, yielding about 2-3 cups.
  3. Transfer to a microwave-safe bowl. Cover loosely and place into microwave for 4-5 minutes, or until softened; let cool.
  4. Using a clean dish towel or cheese cloth, drain cauliflower completely, removing as much water as possible.
  5. Transfer cauliflower to a large bowl. Stir in eggs, mozzarella, Parmesan and Italian seasoning; season with salt and pepper, to taste.
  6. Spread cauliflower mixture into a 15- by 10-inch rectangle onto the prepared baking sheet. Spray lightly with nonstick spray and bake for 12-15 minutes, or until golden.
  7. Top with pizza sauce, cheeses and vegetable toppings. Place into oven and bake until the cheese has melted, about 3-5 minutes.

If you’ve never had cauliflower crust pizza, you’re in for a treat! Even if veggie-pizza isn’t your style, use your favorite toppings for a healthy pizza night. Note: If you don’t want to make your own crust, many brands have come out with their own, including Trader Joe’s, O, That’s Good, and Green Giant. They are in the frozen foods section.

Posted by:Holly Phillips

Holly A. Phillips is a lifestyle writer, editor, and author. She’s an obsessive dreamer, TV-addict, and a relentless writer, who owns an Etsy shop. She currently lives in Austin, Texas with her cat, Blanche Devereaux.

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