Spicy Super Bowl Party Food

Try either of these Spicy recipes for your Super Bowl Party.  These are designed to give a healthy indulgence will honoring your fitness training program.  I've replaced several high carb ingredients for low carb alternatives.  I've also added Buffalo sauce to Spicy up the flavor.  Happy Game Day!

No Bean Buffalo Hummus 

(Perfect mid day snack)

Serves: 10
Ingredients:
2 Zucchini (raw, peeled, and chopped)
4 Tbs Tahini
3 Tbs Cholula Hot Sauce
1/3 cup lemon juice
1/2 tsp Paprika
1/2 tsp Cumin
2 Tbs Olive Oil
1/2 cup jarred Roasted Red Pepper
3 cloves Garlic
Cayenne Pepper to taste

1. Combine all the ingredients except the oil and cayenne in a food processor. Pulse a few times to combine and then scrape down the sides. With the motor running, stream in the oil through the feed tube.

2. Continue to run the motor until you reach the desired consistency; I like to let it for for 5 minutes to get it really smooth.

3. Add more salt, lemon juice, or hot sauce, to taste, and then sprinkle with cayenne pepper before serving. 

Calories per serving: 50

For Low Carb Snack: Serve with Broccoli (blanched), Kale Chips, or Jicama 

Don't mind the carbs?: Eat with baked corn chips

Stuffed Sweet Potato Skins

(Great for PostWorkout Snack)

Ingredients:
1.5 Pounds Chicken Breast
6 oz Cholula Sauce
3 Large Sweet Potatoes
1/3 cup of Greek Non Fat Yogurt
3 TBS Grapeseed Oil
1 stalk green onion (chopped)

Serves 12

Directions

1. Slow cook chicken in a crockpot with Cholula Sauce on high for 3-4 hours.  When done.  Cut and shred cooked spicy chicken.  Mix with greek yogurt to get a dip like consistency.  
2. Preheat oven to 400 degrees F.
3. Place potatoes onto a baking sheet.
4. Bake the potatoes for about 1 hour.
5. Let the potatoes cool for about 30 minutes. Preheat the oven to 450 degrees.
6. Cut each potato in half and lengthwise. Scoop out the majority of the potato with a spoon, leaving a layer above the skin.
7. Generously brush the potato skins with oil. Place in the oven, skin-side up, for another 5 minutes. Then flip, brush with oil, and place in the oven for an additional 5 minutes.
8. Remove the potato skins from the oven and fill them with the Buffalo Chicken Dip, using a spoon to smooth the dip inside of the skin. Place in the oven for an additional 5-10 minutes.
9. Remove the potato skins from the oven for the last time. Let cool for 10 minutes. Top with chopped green onion. Serve warm!

Approximately: 100 calories 

Baked Pumpkin Oatmeal

Pumpkin pie for breakfast?  Sign me up! At least it's my healthy rendition of it.  I love baked oatmeal.  It reminds me of a breakfast cake.  I also love the taste of pumpkin pie.  So I decided to combine the two by creating a Fit Friendly Baked Pumpkin Oatmeal.  This is a clean recipe with no sugar or processed foods.  I use oats instead of flour which is a great source of complex carbohydrates.  This dish is also high in protein with eggs and protein powder.  The combination of both protein and carbs make it a perfect option for breakfast or cut it up into bars and have it as a post workout (weight training) snack!  

Prep Time: 10min    Cook Time:  45 mins    Total Time: 55 min

Author: Deirdra Martinez

Serves: 8

Ingredients: 

• 1 (15oz can) pumpkin puree (not pumpkin pie filling)
• 1/2 cup of Truvia
• 2 large eggs
• 1 scoop of Low Carb Whey Protein (I use Isopure Cookies and Cream)
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 3/4 teaspoon baking powder
• 1 tablespoon vanilla extract 
• 1 1/2 cup almond milk 
• 2 1/2 cups dry, old-fashioned oats 

Instructions

Preheat oven to 350 degrees.  Spray a 2 quart dish with cooking spray.  In a large bowl, whisk together the pumpkin puree, truvia, eggs, pumpkin pie spice, cinnamon, nutmeg, cloves, baking powder, and vanilla.  Whisk in milk until smooth. Stir in oats and spread evenly in the prepared dish.  

Cover the dish with foil and bake for 30 minutes.  Remove foil and bake for about 15 minutes more until set.  

Optional:  Top with 1 teaspoon of Greek Yogurt and 1/4 cup blueberries. 

Per Serving:    Calories: 148    Carbs: 21   Fat:  4   Protein:  9    Sodium: 75   Sugar:  2

Coconut Lavender Chai Tea

Ingredients: 

• 1 cinnamon stick
• 6 whole green cardamom pods
• 6 whole cloves
• 1 (1-inch) piece ginger root, peeled and thinly sliced
• 4 whole black peppercorns
• 2 tablespoons dried lavender
• 2 tablespoons shredded coconut
• 3 cups water
• 2 single-serve black tea bags or 1 tablespoon loose black tea
• 2 tablespoons Truvia
• 1 cup almond milk

Method: 

Place cinnamon, cardamom, cloves, ginger, peppercorns, lavender, coconut and water into a small pot and bring to a boil. Cover, reduce heat and simmer for 5 minutes. Remove from heat and set aside to let steep for 10 minutes. 

Return pot to the heat and bring to a boil. Remove from heat, add tea, cover and set aside to let steep for 3 to 5 minutes. Strain through a fine mesh sieve, discarding solids, then return liquid to the pot. Stir in Truvia and milk and heat over low heat for 1 minute. Pour into cups and serve.

Serves 4