A Fit February Super Bowl

A Fit February Super Bowl

A Passion for a Healthy Lifestyle

You’re ambling through the grocery store, shopping for snacks for Super Bowl Sunday and POW, just like that the hunger pangs start to grow and your so hungry you could eat a frozen pizza. Walls of processed, fluorescent colored triangles and squiggly do-s, brown, creme filled sponges and sugary-chemical drinks start to close in on you and suddenly, you feel the room start to spin and your hands quiver.

What’s a Fit Foodie to do?

Whether you’re getting ready for game day, chasing your kids across the park, or bounding around the country chasing down clients, keeping your snack attacks from an all-out battle of the binge can be a challenge. To avoid completely sabotaging your diet or suffering a melt down, put down the ding dongs and class up game day.

1. Put a Skewer in It.
The Big Game doesn’t have to be host of a junk food fest. Just put a stick in it and you’re done.

  • Chop up bite size carrots, broccoli spears, celery sticks and radishes and skewer them for a portable treat.
  • Create a ‘Super Bowl’ of cut fruit and offer toothpicks with a side dip of plain lowfat Greek yogurt mixed with a spoonful of honey.
  • Spray Eat Cleaner Fruit & Vegetable Wash on fruit and veggies to help them stay fresher, longer.
  • For your protein, try our yummy marinated shrimp skewer recipe, below. (You can substitute chicken, tofu or tri tip.)

2. Crunchy Munchies.

  • Way Better Chips is the name of the brand and we love these better-for-you chips when you need a crunchy fix. Way Better Snacks Tortilla Chips are made with flax, sunflower and sesame seeds so they come with functional benefits. Flavors like Sweet Chili and Sweet Potatoe appeal to your worldly tastebuds while Simply Black Bean and Spicy Sriracha satisfy a salty tooth.

  • Pretzel Crisps are a tasty, thin, all-natural flat-baked pretzel and the world’s first spreadable pretzel cracker. At only 110 calories per serving with no trans fats, saturated fat, or cholesterol, they’re packed with fiber and flavor that can handle the dip or stand alone on their own.

  • Deli Style, available in the deli section of stores of course, and Modern Classic varieties. Savory and sweet varieties include Sesame, Garlic Parmesan, Tuscan Three Cheese and Cinnamon Toast (yum, it’s like a churro but without the guilt).

3. Dip It.

  • Give your full fat spinach dip and cheese whiz a time out. Opt for tomato and onion salsa, cannellini bean dip made with a little olive oil and basil, or a lowfat yogurt dip seasoned with cucumber and lemon.
  • You can skinny up your spinach dip with nonfat sour cream, fresh spinach and a little hot sauce for a kick without calories.

4. Happy Endings.

  • We’re not all saints, so sometimes, you gotta give in to your sweet tooth. But cookies and cake can pack a whopping 400+ calories! All natural Vitalicious VitaTops taste like an indulgence. Deep Chocolate, Dark Chocolate Pomegranate, Apple Crumb and Banana Fudge are just a few of the fantabulous flavors. At just 100 calories and a gram and a half of fat, you can warm em up, and top them with a little non-fat whipped cream and a dash of cinnamon and voila – a delish dessert for under 120 calories! Plus they contain 9 grams of fiber 4 grams of protein. SCORE!

Here’s some Fit Foodie approved recipes to really win big on game day!!!

Way Better Nachos with Cauliflower ‘Cheese’ Sauce & Tomato-Mango Salsa

These nachos won’t break the calorie bank – especially because they’re jam packed with good-for you-ingredients and tons of veggies, even the ‘Cheese’ sauce, made without any saturated fat. This is WAY BETTER, and definitely nacho’ average nacho recipe. They are gluten-free AND vegetarian.

Recipe Serves 2-4

Nacho Ingredients:

  • 1 Bag Way Better Snacks Sweet Potato Chips
  • ½ Cup Canned Small White Beans, drained and rinsed
  • ½ Cup Canned Black Beans, drained and rinsed
  • ¼ Cup Cremini mushrooms, finely chopped
  • ¼ Cup Water or Vegetable Broth
  • 1 Cup Tomato Mango Salsa (see recipe)
  • 1 ½ Cups Cauliflower Cheese Sauce (see recipe)

Nacho Directions:

  1. Arrange nachos on a large serving plate.
  2. Over medium heat, combine cannellini and black beans with mushrooms and water or vegetable broth. Simmer for about 5 minutes.
  3. Spoon over sweet potato chips. Layer with Cauliflower Cheese Sauce and Tomato Mango Salsa. Optional: Bake nachos before adding salsa for about 5 minutes to get the chips warm.

Tropical Tomato Mango Salsa Ingredients:

Makes about 1 cup of salsa

  • 1 ripe mango, peeled, pitted, and diced (if mango is unavailable, swap out
  • 1 small can no sugar added pineapple, drained and diced
  • 1/2 medium red onion, finely chopped
  • 2 medium ripe tomatoes, diced
  • 1 jalapeño, minced
  • 3 Tbsp. fresh cilantro, chopped
  • Juice of a fresh lime
  • ½ teaspoon Kosher salt

Tropical Tomato Mango Salsa Directions:

  1. Combine all ingredients in a bowl and chill for an hour prior to serving. Enjoy on nachos, with fish, chicken or just about any of your favorite dishes.

Nacho’ Average Cauliflower ‘Cheese’ Sauce Ingredients:

Makes about 1 ½ cups of ‘Cheese’ Sauce

  • 1/2 Cup cauliflower florets, steamed or boiled until very tender
  • 1 Cup Nonfat Greek yogurt
  • 1/2 teaspoon curry powder
  • ½ teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon Himalayan sea salt

Nacho’ Average Cauliflower ‘Cheese’ Sauce Directions:

  1. In a food processor, combine cooked cauliflower and yogurt and pulse until smooth. If you have a stick blender, you can skip step 1 and do everything in the saucepan.
  2. Add seasonings and process again.
  3. Transfer to a saucepan and heat thoroughly, about 5-6 minutes. Pour over nachos and enjoy!

To print this RECIPE CARD, CLICK HERE: way-better-nachos

Grilled Rosemary Shrimp & Tomato Skewers

This is some shrimp with some BIG flavor. If you make the marinade in advance, cook time is only about 6 minutes. A little indulgence that you can afford when made at home!

Substitue chicken, tofu, or tri tip.

Recipe makes 7-8 skewers.









  • 1/4 C Finely Chopped Garlic
  • 1 TSP Coarse Salt
  • 2 TBSP Minced Fresh Rosemary Leaves PLUS Sprigs for Garnish
  • 3 TBSP Olive Oil PLUS Oil for Brushing Shrimp
  • 2 LBS Large Shrimp, washed with Eat Cleaner Seafood & Poultry Wash and deveined
  • Basket of Grape Tomatoes, washed with Eat Cleaner Fruit & Vegetable Wash
  • 12-inch Bamboo Skewers, pre-soaked for 30 minutes
  • Lemon Wedges


  • Mash garlic and salt together in a large bowl. Mix together with minced rosemary and olive oil, then add shrimp.
  • Let stand, covered in refrigerator for at least 4 hours.
  • Soak skewers in water for at least 30 minutes.
  • Preheat grill.
  • Place 4 shrimp on each skewer, alternating with grape tomatoes. Brush with olive oil.
  • Grill for about 3 minutes on each side, or until just cooked through.

To print this RECIPE CARD, CLICK HERE: grilled-rosemary-shrimp-and-tomato-skewers

Crockpot Turkey Chili with Kale, Carrots, and 6-Bean Medley

This Super Bowl Crockpot Turkey Chili is gluten-free AND dairy-fee. Vegan Swap: Substitute soy chorizo for ground turkey.

Recipe serves 6-8.






  • 2 TSP Raw Coconut Oil
  • 1 Medium Red Onion, Diced
  • 3 Cloves Garlic, Minced
  • 1 1/2 LBS 93% Lean Ground Turkey
  • 1 TBSP Chili Powder
  • 1 TBSP Cumin
  • 2 TSP LoSalt Reduced Sodium Alternative
  • 1 TSP Black Pepper
  • 1 TSP White Pepper
  • 1 TSP Cinnamon
  • 2 TBSP Tomato Puree
  • 2 Packages Melissa’s 6-Bean Medley or a variety of White Kidney, Cranberry, White Navy, Red Kidney, Black-Eyed, and Black Beans
  • 2 C Water or Low Sodium Vegetable Broth
  • 3-4 Carrots, Washed with Eat Cleaner Fruit & Vegetable Wash, and Chopped into 1/2″ coins
  • 1 Small Bunch Kale, Washed with Eat Cleaner Fruit & Vegetable Wash, Tough Stems Removed and chopped into 2″ pieces


  • Mash garlic and salt together in a large bowl. Mix together with minced rosemary and olive oil, then add shrimp.
  • Let stand, covered in refrigerator for at least 4 hours.
  • Soak skewers in water for at least 30 minutes.
  • Preheat grill.
  • Place 4 shrimp on each skewer, alternating with grape tomatoes. Brush with olive oil.
  • Grill for about 3 minutes on each side, or until just cooked through.

To print this RECIPE CARD, CLICK HERE: crockpot-turkey-chili

Touchdown Taquitos: Baked Sweet Potato & Caramelized Onion Taquitos with Avocado Citrus Yogurt Dipping Sauce

These taquitos are gluten-free, vegetarian and have a Vegan option.
Recipe serves 6-8.


  • Taquitos:
    • 4 Sweet Potatoes, washed with Eat Cleaner Fruit & Vegetable Wash, cooked until tender (baked in the oven at 400F for about 45 minutes), and chopped into 1″ pieces
    • 1 TSP Oregano
    • 1 1/2 TSP Chili Powder
    • 2 TSP White Pepper
    • 4 OZ Goat Cheese (Vegan Option: Swap Goat Cheese for Vegan Mexican Blend Style Cheese)
    • 2 TBSP Raw Coconut Oil
    • 1 Sweet Onion, Chopped
    • 1 1/2 TSP Sea Salt
    • 24 Gluten-Free Taco Sized Tortillas (Sprouted Grain or Organic Corn)
    • Non Stick Cooking Spray
  • Dipping Sauce:
    • 3/4 C Plain Non-Fat Greek Yogurt
    • 1/2 Avocado
    • Juice of 1 Lime PLUS 1 TSP Lime Zest
    • 1 1/2 TSP Sea Salt
    • 1 TSP Cayenne


  • Remove peel from sweet potatoes. In a food processor, add cooked sweet potatoes, oregano, chili powder, and goat cheese. Process until smooth and creamy.
  • In a medium skillet, heat coconut oil over medium heat and reduce to low heat. Add chopped sweet onion and sea salt and cook until onions are sweated out, about 10 minutes, taking care for them not to brown. In a medium sized bowl, combine sweet potato mixture with caramelized onions.
  • Preheat oven to 400F. Spray each side of the tortillas with the nonstick cooking spray to avoid tearing. Place about 2 TBSP of mixture in the first third of each tortilla and spread across the length of it evenly. Roll tightly until the taquito is formed.
  • Place rolled taquitos in a large baking pan and bake for about 15-20 minutes or until browned and crispy.
  • In a food processor, puree dipping sauce ingredients and transfer to a small bowl. Serve with taquitos and enjoy!!

To print this RECIPE CARD, CLICK HERE: baked-sweet-potato-taquitos


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