Even if you’re not a football fanatic, Super Bowl weekend is an awesome time to test your cooking chops. Not only do guests have their game faces on, they’ve got their playoff stomachs ready for some championship-caliber eats.
And who better to ask for healthy Super Bowl recipes than nutritionists, dieticians, and educators themselves?
Health.com grilled a group of food gurus on what they’d be serving or eating – or both – this Sunday.
Pinto Bean Dip
“To make this dip, I sauté minced yellow onion in organic low-sodium veggie broth and stir in pinto beans, garlic, cumin, cayenne, jalapeno and cilantro over low heat for a few minutes. Next, I transfer the mixture to a food processor and puree it with a little water until it’s smooth. Then, after chilling it, I top it with chopped avocado and serve it with crisp raw veggies like sliced red bell pepper and celery. The dip itself is packed with fiber, vitamins, minerals, antioxidants and plant-based protein and fat. Bonus: Pinto beans, a type of pulse, have been shown to boost fullness and satiety.”
Cynthia Sass, registered dietitian nutritionist and author of ‘Slim Down Now: Shed Pounds and Inches with Pulses – The New Superfood’
“I love pizza, but instead of ordering a very cheesy, greasy pizza made with white flour, I like to make my own flatbreads. I will either make up a bunch of them with whole-wheat crust and my choice of nutritious toppings, such as spinach, artichoke, sun-dried tomato, Kalamata olives and feta, or I will design a “make your own flatbread bar” for people to personalize their pizzas. Since pizza is a traditional football party food, I love that I can still provide it, but in a healthier way.”
Tara Collingwood, sports dietitian from Orlando
“My winning game-day strategy is to make a big pot of hearty, healthy chili (made with lean beef or turkey and beans) and to put out all the fixings – chopped onion and jalapeno, fresh cilantro, lime, tortilla chips, shredded cheese and more – in little bowls. I keep the chili warm on the stove or in a crockpot, so guests can help themselves and build their own bowls when they want. Having a real meal like chili on deck is easy for the host and fills everyone more healthfully than mindlessly snacking throughout the game.”
Ellie Krieger, registered dietitian nutritionist and best-selling cookbook author.
Buffalo Cauliflower Poppers
“To make these snacks, dip cauliflower florets into a mix of brown rice flour, hot sauce and water, and bake them at 450 degrees for 20 minutes, flipping them once during that time. I serve them with a homemade yogurt blue cheese dip and lots of carrot and celery sticks. It feels like you’re eating hot wings, but each one only has about 12 calories instead of a traditional wing, which has nearly 100.”
Dawn Jackson Blatner, registered dietitian, nutritionist, and author of “The Superfood Swap: The 4-Week Plan to Eat What You Crave Without the C.R.A.P.”
Related: How Cauliflower is the New Kale
“My pomegranate hummus is made with chickpeas, tahini (sesame seed paste), lemon juice, olive oil and one not-so-secret ingredient: 100-percent pomegranate juice. If they’re in season, I’ll even sprinkle a handful of pomegranate arils on top. Hummus is filled with healthy fat and protein, so when I dip my colorful vegetables into it, I end up feeling full without being weighed down. It’s a touchdown in my book.”
Toby Amidor, registered dietitian & nutritionist