When it comes to football, I think you’re one of two camps: You’re there to watch the game and drink, or you’re there for food and the halftime show. I, for one, am there for the latter. I can’t wait for all the yummy bites we’re going to make and of course, to see what Katy Perry has in store for us for the entertainment. You know, she has more Twitter followers than anyone on earth, so hopefully she sees our Rock the Katy Perry Guac recipe and tweets it out for us.
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CLICK BELOW TO ENTER TO WIN a whole case of Way Better Tortilla Chips, and I can say first hand that they are the best dang chips out there, plus they’re loaded with nutrient dense super foods. The Sriracha and Sweet Chili are my favorite. Sweet heat – Doesn’t get any better than that!
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As for who I want to win, think of us as Switzerland.
There are a TON o’ recipes in this blog, so I’m not going to say much more than, get to eatin’…
SUPERBOWL O’ LOVE CLEAN EATING MENU
Rock the Katy Perry Guac
Way Better Nachos
Touchdown Sweet Potato and Caramelized Onion Taquitos
Crockpot Turkey and Kale Chili
Smoky White Bean Chili
Rock the Katy Perry Guac
Since she’s sweet and spicy with a pinch of naughty and nice – and so is this dish.
Dairy, Meat and Gluten-Free
Serves 4-6
Ingredients
3 ripe Avocados
2 tablespoons fresh lime juice
1 tablespoon tequila (omit for alcohol-free option)
1 mango, peeled, seeded and finely diced
1 small jalapeño, seeded and finely diced
1 medium vine-ripened tomato, minced
2 tablespoons fresh cilantro, minced
2 tablespoons minced red onion
1 teaspoon grated lime zest
2-3 cloves garlic, crushed
1 teaspoon smoked sea salt
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
Directions
1) Slice avocados in half. Remove stone and scoop out flesh with a large spoon into a medium sized bowl.
2) Mash avocados with the back of a spoon and add in lime juice and tequila and mix until well incorporated.
3) Add mango, jalapeño and tomato, cilantro, onion, zest, garlic and remaining seasonings. Toss together gently as to not crush the mango and tomato. Allow guac to set up for at least an hour in the fridge before serving with Way Better chips, our Taquitos, Nachos or any of your other game day snacks. Now, that’s a party!
Crockpot Turkey and Kale Chili
Vegan Swap – Substitute Turkey with Veggie Burger crumbles
Serves 6-8
2 tsp Raw Coconut Oil
1 medium red onion, diced
3 cloves garlic, minced 1 1/1/2 pounds lean ground turkey
1 Tbsp chili powder
1 Tbsp cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon white pepper 1 teaspoon cinnamon 2 tablespoons tomato paste
2 packages Melissa’s Six-Bean Medley (white kidney, cranberry, white navy, red kidney, black-eyed and black beans) OR 4 cups of your favorite beans
2 cups water or low sodium vegetable broth 3-4 carrots, washed with Eat Cleaner Fruit + Vegetable Wash and chopped into ½” coins
1 small bunch kale, washed with Eat Cleaner Fruit + Vegetable Wash, tough stems removed and chopped into 2” pieces
Optional: Avocado slices to top
Directions:
1) In a large skillet, heat coconut oil over medium high heat. Add the onions and garlic and cook until translucent.
2) Add ground turkey and cook, breaking apart into crumbles with a wooden spoon, until cooked through, about 6 to 8 minutes. Remove meat and drain off fat. Season with chili powder, cumin, sea salt, black and white pepper, and cinnamon in a small bowl, mixing with a fork.
3) Transfer ground turkey mixture to a crockpot and add remaining ingredients. Mix well with a wooden spoon and cook over low heat up to 7-8 hours or high heat up to 3-4 hours. If you’re not using a crock pot, cook in a stock pot or dutch oven on the stove over low heat for 1 hour. Serve with optional avocado slices.
Touchdown Taquitos: Baked Butternut Squash and Caramelized Onion Taquitos with Avocado Citrus Yogurt Dipping Sauce
Serves 6-8
Gluten-Free. Vegan swap – substitute cheeses with Daiya Mexican blend style cheese
Ingredients
1 Butternut Squash, washed with Eat Cleaner Fruit and Vegetable Wash cooked until tender (baked in the oven at 400F for about 45 minutes)
1 teaspoon oregano
1 1/2 tsp chili powder
2 tsp white pepper
4 oz goat cheese
2 Tbsp raw coconut oil
1 sweet onion, chopped
1 ½ tsp sea salt
24 gluten-free taco sized tortillas (sprouted grain or organic corn)
Non-stick cooking spray
Dipping Sauce
¾ C plain non-fat Greek yogurt
½ avocado
Juice of 1 lime plus 1 tsp zest
1 ½ tsp sea salt
1 tsp cayenne
Directions
1) In a food processor, add cooked butternut squash, oregano, chili powder and goat cheese. Process until smooth and creamy.
2) 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 butternut squash mixture with caramelized onions.
3) Preheat oven to 400F. Spray each side of the tortillas with the nonstick cooking spray to avoid tearing. Place about 2 tablespoons of mixture in the first third of each tortilla and spread across the length of it evenly. Roll tightly until the taquito is formed and place seam side down.
4) Place rolled taquitos in a large baking pan and bake for about 15-20 minutes or until browned and crispy.
5) In a food processor, puree dipping sauce ingredients and transfer to a small bowl. Serve with taquitos and enjoy!
Smoky Veggie White Bean Chili
Serves 6-8
Vegan and gluten-free Dairy Substitute: Coconut milk yogurt
Ingredients:
1 1/2 tsp grapeseed oil
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
2 tsp minced garlic
2 tsp ground cumin
2 tsp chile in adobo
1 tsp dried oregano
1 tsp paprika
14 oz low sodium diced tomatoes
8 oz vegetable broth
15 oz white beans (rinsed drained)
2 T tomato paste
1 Tbsp brown sugar
Pinch of Kosher salt
Black pepper to taste
‘Sour Cream’ Topping:
3/4 C Nonfat Greek yogurt
Juice of a lime plus 1 tsp zest
2 T chopped cilantro
Directions:
1) Heat oil in a large pot over medium-high heat. Add onion and sauté for 3 minutes. Add chiles in adobo and adobo sauce with bell pepper and sauté for another 2 minutes.
2) Add garlic and spices and cook for one minute. Add chopped tomatoes and broth and bring to boil.
3) Cover and reduce heat to low and simmer for 15 minutes.
4) Stir in beans and tomato paste, bring back to a boil, reduce heat back to low and simmer for 15 more minutes.
5) In a separate bowl, combine ingredients for ‘sour cream’opping. Spoon topping onto chili and finish with a spoon of low fat pepper jack.
Mareya’s MedMex Nachos made with Way Better Tortilla Chips
Vegan swap: Substitute cheese for Daiya shredded cheese
1 Bag of Sweet Chili Way Better Tortilla Chips
1 C grilled chicken breast, cubed
1 can black beans, drained and rinsed
1 tsp cumin
1 1/2 Cup Lowfat/Nonfat Monterey Jack or Cheddar
1 C Nonfat Plain Greek Yogurt
Juice of one fresh lime
Dash of Kosher salt
Mango Tomato Salsa (combine ingredients, refrigerate for at least an hour)
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 tomato, diced
1 Jalapeño, minced
3 T fresh cilantro, chopped
Juice of a fresh lime
Dash of Kosher salt
Nonstick cooking spray
Directions:
1) Preheat oven to 375 F.
2) In a small bowl, combine yogurt, lime juice and kosher salt in a bowl and set aside.
3) Layer cubed chicken and black beans on top of Way Better Chips and spread cheese on top.
4) Bake in preheated oven for about 12-15 minutes or until cheese has melted. Remove from heat before cheese starts to harden.
5) Remove from oven and dab with yogurt sauce and finish with mango salsa