3 Healthy but Hearty Super Bowl Recipes

Sundays are meant for lazing about, and the Super Bowl gives us even more of an excuse to be indulgent.  Wings, meaty chili and beer are de rigeur on this man-centric 'holiday.'  But if you plan to spend the afternoon in front of the TV, grazing on comfort food - why not feel a little less guilty about it?

Check out these 3 super easy, super healthful swaps for classic Super Bowl snacks: Green Pea Guacamole, Baked Zucchini Fries and my hearty and healthy Veggie Chili!



source: Natty’s Treehouse Kitchen

  • While avocados are incredibly good for you, and their fats are the good kind, even too much of a good thing can be too much.  This recipe uses phytonutrient rich green peas to lighten up a classic guacamole.  A spoonful of greek yogurt will stretch the recipe even further and add a dose of creaminess!  
  • For a nutritious alternative to tortilla chips, I serve Mary's Gone Crackers with all of my dips.  They're gluten free, insanely tasty and strong enough to hold a hearty mound of guac without cracking under the pressure.  You can find them at most grocery stores and even online.  I'm freakishly obsessed with them, the Herb flavor is my favorite - so delish even plain!


  • 10 oz pack of frozen peas
  • 1 ripe avocado
  • 1/4 cup of minced cilantro (tip - for an easy way to cut herbs, put 'em in a cup and snip 'em with scissors!)
  • 1 small ripe tomato, seeds and juicy stuff removed, chopped
  • 1/3 c chopped sweet vidalia onion
  • A drizzle of lemon juice


  1. Steam peas until cooked through
  2. Strain peas and rinse in cold water
  3. Mash or blend peas, avocado and cilantro together until you reach your desired consistency
  4. Spoon into a bowl and stir in lemon juice, tomato and onion
  5. Serve with Mary's Gone Crackers or crudite for a healthy alternative to tortilla chips!


source: Chocolate Covered Katie


  • 2-3 small zucchini, sliced into fry shapes
  • 1/4 cup flour (I used chickpea flour to offer a gluten-free option, but I don’t see why regular flour shouldn’t also work.) (24g)
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/2 cup milk of choice (120g)
  • 1 cup breadcrumbs (I made my own by toasting Ezekiel bread and processing it in a food processor. If you’re gluten-free, use gf bread.) (40g)


1.  Preheat oven to 420F.

2.  Lightly grease a cooling rack, place it on a baking tray, and set aside.

3.  Set up an assembly line: flour and spices in one bowl, milk in another, and breadcrumbs in a third.

4.  Dip each zucchini stick in the flour, then the milk, then the breadcrumbs. Place on the cooling rack.

5.  Bake 18-19 minutes, or until desired crispiness is reached. Makes 40-45 fries.



source: Natty's Treehouse Kitchen


  • 1 c kidney beans
  • 1 c black beans
  • 1 c chickpeas
  • 2 c vegetable stock
  • 3 c chopped tomatoes (ok to use canned if you can't find ripe tomatoes)
  • 1 medium green bell pepper, diced
  • 1 large yellow onion, diced
  • 1/3 c carrots diced
  • 1/3 c celery diced
  • 2 tsp garlic, minced
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp tumeric (optional)
  • Sriracha sauce to taste
  • Shredded cabbage and brown rice to serve


  1. In a large pot, heat coconut or olive oil on medium heat (don't worry, coconut oil doesn't taste like coconut)
  2. Saute garlic, onions, celery and carrots until the onions are translucent and the carrots and the garlic is fragrant
  3. Add bell peppers and saute until they begin to soften
  4. Add spices, as well as a dash of salt and saute until fragrant - about a minute or so
  5. Add beans, tomatoes, sriracha and vegetable stock
  6. Simmer, mostly covered for about an hour, add more spices or sriracha as desired along the way.  Remember you can always add but you cannot take away, so go slowly with the spice!
  7. I serve my chili with a big scoop of rice and a scoop of cabbage to add texture and combat the spice.  Enjoy!


[VV] Vegan

[V] Vegetarian

[DF] Dairy Free

[GF] Gluten Free

[P] Paleo