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