Super Bowl Sunday usually equals ‘snack time’ and these 6 recipes are perfect for your party. Classic pub food gets a healthy makeover for game day with more fruits & vegetables and dairy-free options. There are sweet potato skins loaded with healthy toppings, chicken wings that are baked not fried, and dip in individual serving sizes so no-one will miss a play while reaching for the bowl!

 

Baked Chicken Wings

• Organic, free-range chicken wings
• Olive oil for drizzling
• Salt & pepper for seasoning
• Smoked paprika

Preheat the oven to 350F. Lightly coat chicken wings in olive oil. Arrange on a baking sheet and then sprinkle both sides with salt, pepper and smoked paprika. Mix well to coat wings in seasoning. Bake in oven for about 45 minutes, or until browned on both sides, flipping once halfway through. For an extra kick, mix olive oil and smoked paprika and drizzle over wings before serving.

Individual 4 Layer Dip

• Refried beans mixed with taco seasonings (such as paprika, chili pepper, cumin, onion powder and garlic powder)
• Guacamole
• Your choice of sour cream, plain yogurt, or hummus for a dairy-free option
• Salsa
• Sliced olives
• Green onions, chopped
• Tortilla chips
• Nutritional yeast for sprinkling

Fill individual cups with the 4 layers and top with tortilla chips. Sprinkle on a little nutritional yeast if using. Serve.

Deviled Football Eggs

• 6 hard boiled eggs
• 4 tsp sour cream + 1 tbsp olive oil, or ¼ cup guacamole for a dairy-free option
• 1 tsp Dijon mustard
• Salt for seasoning
• Optional: pinch of cayenne
• Chives to garnish

Peel eggs and halve lengthwise. Remove the yolks and add them to a bowl with the mustard, salt, your choice of sour cream/olive oil or guacamole (and cayenne if using).  Mash with fork until smooth, then spoon the mixture back into the egg white halves. Top the eggs with cut chives and style to look like the stripes on a football. Serve.

Sweet Potato Skins

• Evenly sized sweet potatoes
• Roasted red peppers
• Green onions, chopped
• Tomato, finely diced
• Avocado, finely diced
• Tahini for drizzling
• Nutritional yeast for sprinkling
• Salt & pepper for seasoning

Preheat the oven to 350F. Cut sweet potato into quarters and bake until soft. Scoop the orange flesh out leaving a thin layer remaining on the skin. Top with various fillings of your choice, such as roasted red peppers, green onions, tomato, avocado). Finish with a drizzle of tahini and a sprinkle of nutritional yeast. Season to taste and serve

Baked Apple Chips

• Green or red apples of your choice

Preheat the oven to 200F. Slice apples very thinly with a mandolin or sharp knife. There is no need to core the apple, but do remove any remaining seeds. Spread the apple slices on a baking sheet lined with parchment paper. Be sure that none of the slices are overlapping at the edges. Bake in the oven for 2.5 to 3 hours, flipping every hour, until they have dried out completely. Leave the apple slices on the baking sheet to cool and crisp. To maintain crispiness, store in an airtight container until ready to serve – but remember that the apple chips must be completely cooled before storing.

Individual Red Pepper Hummus

• ¼ cup tahini
• 2 small/medium roasted red peppers
• 2 tbsp olive oil (or more as needed to blend)
• 1-2 cloves garlic, diced
• Juice from one lemon
• ½ tsp cumin
• ½ tsp salt
• 1 ½ cups cooked chickpeas (drained and rinsed if using canned)
• Optional: cayenne pepper or smoked paprika
• Sliced vegetables like carrot, celery, red peppers, cauliflower, cucumber, endive leaves, to serve

Combine the tahini and red peppers in a food processor or blender for 1-2 minutes until smooth and light. Add in the olive oil, garlic, salt, cumin, lemon juice, salt and other spices as desired, mix until combined. Add the chickpeas ½ cup at a time until well blended, using extra olive oil as needed if the hummus is too thick.  Spoon into individual cups and add vegetable slices to dip with.