You can call it a Trainer's SuperBowl "Menu"!
So if you are looking for some great healthy recipes so you can still stuff your face while you enjoy the game, take a look below! Choose one or choose them all and be sure to let me know what you think!
You can always email me at: austin@a-zfitnesstraining.com
Snacks & Sides:
1. Sweet Potato Fries!
*2 large sweet potatoes
*3 tbsp. agave
*2 tbsp. extravirgin olive oil, or grapeseed oil
*dash of sea salt
Heat oven to 375, peel potatoes and cut into thin "french fry" strips, cover fries with oil/agave/salt, spread onto baking sheet and bake about 30 mins (or until tender on outside and crispy outside).
2. Roasted Chickpeas!
*1 can chickpeas (drained)
*1 tbsp. coconut, or grapeseed oil
*1 tsp. cinnamon
*1 tsp. nutmeg
*1 tbsp. maple syrup
*dash of sea salt
Heat oven to 450, spread chickpeas onto baking sheet and cook 40 minutes, when chickpeas are done transfer them into a large bowl with other ingredients and mix together, & enjoy!
Main Dishes:
1. Championship Chili!
*1 lb. ground turkey (if vegan try 1 can chickpeas)
*5-6 freshly chopped tomatoes
*1 can kidney beans
*1 red pepper, 1 green pepper, 1 sweet onion (all chopped)
*4 cloves garlic (chopped)
*dash sea salt
*dash chili powder
Put tomatoes and beans in a large pot and place low on heat, in separate pan brown meat then add tomato pot. In another pan, saute peppers, onions and garlic in oliveoil, once tender add to tomato pot. Add sea salt and chili powder to taste, let stew together for 20 mins on low heat, then serve!
Snacks & Sides:
1. Sweet Potato Fries!
*2 large sweet potatoes
*3 tbsp. agave
*2 tbsp. extravirgin olive oil, or grapeseed oil
*dash of sea salt
Heat oven to 375, peel potatoes and cut into thin "french fry" strips, cover fries with oil/agave/salt, spread onto baking sheet and bake about 30 mins (or until tender on outside and crispy outside).
2. Roasted Chickpeas!
*1 can chickpeas (drained)
*1 tbsp. coconut, or grapeseed oil
*1 tsp. cinnamon
*1 tsp. nutmeg
*1 tbsp. maple syrup
*dash of sea salt
Heat oven to 450, spread chickpeas onto baking sheet and cook 40 minutes, when chickpeas are done transfer them into a large bowl with other ingredients and mix together, & enjoy!
Main Dishes:
1. Championship Chili!
*1 lb. ground turkey (if vegan try 1 can chickpeas)
*5-6 freshly chopped tomatoes
*1 can kidney beans
*1 red pepper, 1 green pepper, 1 sweet onion (all chopped)
*4 cloves garlic (chopped)
*dash sea salt
*dash chili powder
Put tomatoes and beans in a large pot and place low on heat, in separate pan brown meat then add tomato pot. In another pan, saute peppers, onions and garlic in oliveoil, once tender add to tomato pot. Add sea salt and chili powder to taste, let stew together for 20 mins on low heat, then serve!
2. SpicyBuffalo Cauliflower ‘Wings’
1 cup water or soy milk
1 cup flour (any kind will work—even gluten-free!)
2 tsp. garlic powder
1 head of cauliflower, chopped into pieces
1 cup buffalo or hot sauce (Frank's Red Hot is my favorite)
1 Tbsp. olive oil or melted vegan margarine
1 cup flour (any kind will work—even gluten-free!)
2 tsp. garlic powder
1 head of cauliflower, chopped into pieces
1 cup buffalo or hot sauce (Frank's Red Hot is my favorite)
1 Tbsp. olive oil or melted vegan margarine
- Preheat the oven to 450°F.
- Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.
- Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Bake for 18 minutes.
- While the cauliflower is baking, combine your buffalo sauce and olive oil or margarine in a small bowl.
- Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.
- Serve alongside vegan blue cheese dressing and celery sticks.
3. Roasted & Wrapped Asparagus
12-15 asparagus spears
1 tablespoon olive oil
salt and pepper
½ cup Tofutti Better Than Cream Cheese or Non-Fat Plain Greek Yogurt
1 tablespoon dried basil
½ teaspoon lemon zest
1 teaspoon olive oil
½ teaspoon white balsamic vinegar
about 8 sun-dried tomatoes, diced
salt and pepper
½ pound prosciutto
Preheat the oven to 400° F. Line a cookie sheet with parchment.
Bring the “cream cheese” to room temperature. Mix in the basil, lemon zest, olive oil, vinegar, salt and a generous helping of pepper until thoroughly incorporated. Stir in the diced sun-dried tomatoes. Return the mixture to the refrigerator.
Rinse and trim the asparagus. Place the spears one layer thick on the cookie sheet. Drizzle with a tablespoon of olive oil. Sprinkle with salt and freshly ground pepper. Roast in the oven for 15 minutes until tender. Remove and cool – about 15-30 minutes.
Now you’ll start to assemble the prosciutto, cheese and asparagus: Take one piece of prosciutto at a time. Trim the top and bottom and any fat from the meat. If the prosciutto piece is large you may be able to get two pieces out of it – each piece need only be about 3 or 4 inches in length.
Take about 1 to 2 teaspoons of the “cheese” mixture and spread it about an inch from the edge along the short end of the prosciutto. Place the asparagus on the cheese and begin wrapping the short end of the prosciutto over the asparagus continuing to the end of the prosciutto. Wrap each of the asparagus spears the same way.
1 tablespoon olive oil
salt and pepper
½ cup Tofutti Better Than Cream Cheese or Non-Fat Plain Greek Yogurt
1 tablespoon dried basil
½ teaspoon lemon zest
1 teaspoon olive oil
½ teaspoon white balsamic vinegar
about 8 sun-dried tomatoes, diced
salt and pepper
½ pound prosciutto
Preheat the oven to 400° F. Line a cookie sheet with parchment.
Bring the “cream cheese” to room temperature. Mix in the basil, lemon zest, olive oil, vinegar, salt and a generous helping of pepper until thoroughly incorporated. Stir in the diced sun-dried tomatoes. Return the mixture to the refrigerator.
Rinse and trim the asparagus. Place the spears one layer thick on the cookie sheet. Drizzle with a tablespoon of olive oil. Sprinkle with salt and freshly ground pepper. Roast in the oven for 15 minutes until tender. Remove and cool – about 15-30 minutes.
Now you’ll start to assemble the prosciutto, cheese and asparagus: Take one piece of prosciutto at a time. Trim the top and bottom and any fat from the meat. If the prosciutto piece is large you may be able to get two pieces out of it – each piece need only be about 3 or 4 inches in length.
Take about 1 to 2 teaspoons of the “cheese” mixture and spread it about an inch from the edge along the short end of the prosciutto. Place the asparagus on the cheese and begin wrapping the short end of the prosciutto over the asparagus continuing to the end of the prosciutto. Wrap each of the asparagus spears the same way.
Recipes courtesy of Living Lean Cookbook, by Mike Dolce and Brandy Roon.
