3 Healthier Versions of Your Favorite Snacks for the Big Game

In case you’ve lost all track of time these days, the Super Bowl is on Sunday! Now I may not know who is playing in the Super Bowl but I do know a thing or two about how to make healthier versions of favorite foods for the Big Game. And let’s be honest, the food is just as important as the game, right?!

Whether you’re really into football and can’t wait to watch the Game or all you care about is the food, you need some yummy healthier options for your party. And I’m sharing my top three favorite healthier Super Bowl snacks to wow your friends.  

This morning on Channel 5 We Are Iowa I shared three healthier options for the Big Game. Fun fact: research revealed that the average American consumes 2,400 calories while watching the Super Bowl. When it comes to calories consumed in a single day, it’s second only to Thanksgiving.

So remember: be mindful and bring some healthier options to throw into the mix like the ones below!

3 healthier versions of your favorite snacks for the Big Game

Dairy-Free Spinach Artichoke Dip

I love a good dip and spinach artichoke is an all-time crowd-favorite appetizer. Most spinach artichoke dips are super cheesy but not super healthy… at all. So, I created a healthier + dairy-version that is just as yummy. But I’m warning you – it’s highly addictive! The ingredients are super simple too + no one will know it’s dairy-free.  

Serve it with your favorite tortilla chips, toasted baguettes, cucumbers, or your favorite veggies. 

Ingredients:

½ cup onion, diced

3 garlic cloves, minced

16 oz bag spinach, frozen 

1 12-14oz jar artichoke hearts, drained + chopped

1 cup cashews, raw

¼ cup nutritional yeast

½ cup mayo, vegan

1 tbsp lemon juice

1 cup almond milk

Salt, to taste

Directions: 

1. Preheat oven to 400°F. Add cashews to a small bowl and cover with boiling water. Let soak for 10-15 minutes. 

2. In a skillet over medium heat, add 1-2 tbsp of water, onion, and garlic cloves. Saute until softened. 

3. Drain the cashews, then add the cashews, mayonnaise, nutritional yeast, lemon juice, and almond milk to a high-speed blender or food processor. Blend for 1-2 minutes, or until creamy.

4. Use a spatula to transfer the cashew mixture to a large mixing bowl. Add all remaining ingredients and stir together.

5. Transfer the dip to an oven-proof dish and bake for 20 minutes. Serve with tortilla chips, toasted baguettes, or cucumber slices. 

Black Bean Brownies

I know black beans don’t normally come to mind when you think of brownies but you won’t even tell that they’re in the recipe at all. Plus, you get the huge benefit of fiber because these brownies are loaded with fiber from the black beans + flax meal. 

These brownies are decadent, rich, and packed with chocolate flavor. 

Ingredients: 

1 can black beans, drained + rinsed

1 flax egg (mix 1 tbsp flax meal with 3 tbsp water)

¼ cup coconut oil, melted

1 tsp vanilla

½ cup cocoa powder

½ cup coconut sugar

1 tsp baking powder

¼ cup gluten-free 1:1 baking flour

½ cup chocolate chips

½ tsp finely ground coffee*

*The coffee enhances the chocolate flavor more. It won’t taste like coffee but you can easily omit if you prefer. 

Directions:

1. Preheat the oven to 350°F. Line an 8x8 baking dish with parchment paper and set it aside. 

2. Prepare your flax egg by mixing 1 tbsp of ground flaxseed meal with 3 tbsp of water. Let it sit for a minute to become gloopy.

3. Drain and rinse the black beans and then add them to the food processor along with the flax egg, oil and vanilla extract and process until well mixed.

4. In a mixing bowl, mix together the flour, cocoa powder, sugar, baking powder, and coffee. 

5. Add black bean mixture to the bowl and mix until a thick batter forms.

6. Add the chocolate chips and fold them in. 

7. Transfer to your prepared 8×8 baking dish and smooth down. 

8. Bake for 25-35 minutes. The tops of the brownies should be shiny and cracked and dry. 

9. Allow to cool for a few minutes before lifting the brownies out using the parchment paper overhang and place them on a cutting board. 

10. Allow to cool completely before cutting into squares. 

Loaded Sweet Potato Nachos with Cashew Crema

Loaded nachos, need I say more?! This will quickly become one of your favorite snacks/meals. I highly recommend doubling it for a crowd so there is plenty to go around. The cashew crema is what truly elevates these nachos. It’s creamy, and the perfect drizzle on top. 

Ingredients: 

3-4 large sweet potatoes, sliced (peeled if desired)

1 can black beans

1 avocado

½ bell pepper, diced  

1 cup tomatoes, diced

½ cup corn

2 scallions, sliced

Cashew Crema Ingredients:

¼ cashews

1 tbsp vegan mayonnaise

1 lime, juiced

¼ cup water

1 tsp garlic powder

1 tsp cumin

1 tsp paprika 

½ tsp chili powder

Directions:

1. Preheat your oven to 425°F  and line a large baking sheet with parchment paper or lightly spray it with cooking spray. Set aside.

2. Peel sweet potatoes (if desired) and slice them into rounds. Add them to a bowl and drizzle 1 tbsp of avocado oil then add garlic powder, paprika, and chili powder. Mix until well combined. Place potatoes on the prepared baking sheet, keeping space between them so they don’t overlap to cook evenly. 

3. Bake for 20 minutes or until cooked through.

4. While baking, make the cashew crema, if desired. Mix all of the ingredients in a blender until combined.

5. When the nachos are done, remove from oven and top with black beans, corn, bell pepper, avocado, scallions, and tomatoes. Drizzle with cashew crema on top if desired.