Guilt Free Healthy Super Bowl Snacks!!

Healthy Super Bowl Snacks

Here are 5 super easy and guilt free healthy Super Bowl snack recipes, including a cute yummy chocolate covered football strawberry! There are plenty of ways to stay on course with your nutrition AND enjoy the big game without the guilt!!

Low-Carb Pesto
& Turkey Cucumber Roll-Ups

Easy to make low-carb cucumber rolls with turkey, cheese,
pesto, spinach and veggies! Can easily be made vegetarian. Fun for kids to put
in their own fillings!


3 medium cucumbers (each will yield about 6 slices)

¼ cup store-bought basil pesto

6 slices GO Veggie Lactose & Soy Free Mozzarella Slices,
cut into ½ inch strips

6 oz deli smoked turkey breast, shredded

1 bell pepper, thinly sliced into matchsticks

1/2 cup spinach, shredded

salt and pepper, for seasoning


Slice the cucumbers lengthwise on a mandoline at about a 2mm
setting. If you don’t have a mandoline, you can always use a vegetable peeler.
Place the cucumber slices on parchment paper and pat dry with a paper towel.

Spread about 1 teaspoon of pesto on each cucumber, then
evenly distribute cheese, turkey, bell pepper and spinach on each. Sprinkle
with a little salt and black pepper. Roll up and place seam down. If you want
an even nicer presentation, you can stick a toothpick in the middle for easy
appetizers! Serve with extra pesto or sauce of choice. Makes about 18 rolls.


Can be make a day ahead. Just store in an airtight container
in the fridge.

You can sub in different veggies or meat with your

Healthy Chipotle
Chicken Sweet Potato Skins


3 medium sweet potatoes

3/4 pound (about 2 small) boneless skinless chicken breast

1/4 cups olive oil

2 tablespoon fresh lime juice

2 cloves garlic, minced or grated

3 whole chipotle pepper, minced

1 teaspoon dried oregano

1 teaspoon cumin

2 teaspoons chili powder

salt and pepper

2 (half a 10oz bag) cups spinach

5 ounces sharp white cheddar cheese, grated

chopped cilantro, for garnish

greek yogurt, for serving


Preheat your oven to 350 degrees. Wash your sweet potatoes
and prick all over with a fork. Place in the oven and bake for 50-60 minutes or
until fork tender. Place your chicken in a baking dish and rub with a
tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes
and bake for 25 minutes. Allow to cool and shred the chicken with a fork or
your hands. When the sweet potatoes are done cut in half and allow to cool for
5-10 minutes. In a medium size bowl combine the olive oil, lime juice, garlic,
chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside. Heat
a small skillet over medium heat and wilt the spinach (this can also be done in
the microwave). Toss the spinach and shredded chicken together, set aside and
keep warm. Turn the oven up to 400 degrees. Scrape the sweet potato out of the
peel, leaving a medium size layer of flesh inside with the peel so that it can
stand up on its own (I reserved the remaining flesh, for another use) and place
in a baking dish. Brush the skins with a little of the chipotle sauce and bake
for 5-10 minutes until nice and crisp. While the skins bake, mix the spinach,
chicken and chipotle sauce together. Remove skins from the oven and stuff with
the chicken mixture, top with shredded cheese and bake for 10 minutes or until
the cheese has melted and the skins are hot and crisp. Serve with fresh chopped
cilantro and greek yogurt if desired.



4 cups grated cauliflower

3 eggs

1 tablespoon olive oil

1 tablespoon Italian seasoning

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon red pepper flakes (optional)


Meat (about 4 oz): pepperoni, beef, sausage, bacon, ham,

Veggies: bell peppers, onion, olives, artichokes, spinach,


Preheat oven to 400°.

Combine grated cauliflower, eggs, oil, and seasonings in a
large bowl.

Add in your desired fillings. Be sure to not use too many or
they won’t hold together. I use 4 ounces of meat, and about a cup of veggies.

Fill the muffin tin by packing the filling into them. Be
sure to press down to help them form.

Bake for 30-35 minutes or until the tops are golden brown.

Serve with your favorite marinara sauce.

Chocolate Covered
Strawberry Footballs (Inflated up to NFL standards)

All you need are strawberries, chocolate candy melts, and
some white sparkle gel!! Microwave the candy melts according to the
instructions on the package, for about 30 seconds at a time stirring until it
is fully melted. Then add just a little bit of vegetable oil to thin it out and
make it easier for dipping. We hand dipped our strawberries and set them on wax
paper to harden. Then just add the lacing detail with the Sparkle Gel and
popped them in the refrigerator to cure up. Super Easy, Super Bowl!!

Baked Parmesan
Zucchini Sticks

Crisp, tender zucchini sticks oven-roasted to absolute
perfection. It’s healthy, nutritious and completely addictive!


4 zucchini, quartered lengthwise

1/2 cup grated Parmesan

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

Kosher salt and freshly ground black pepper, to taste

2 tablespoons olive oil

2 tablespoon chopped fresh parsley leaves


Preheat oven to 350 degrees F. Coat a cooling rack with
nonstick spray and place on a baking sheet; set aside.

In a small bowl, combine Parmesan, thyme, oregano, basil,
garlic powder, salt and pepper, to taste.

Place zucchini onto prepared baking sheet. Drizzle with
olive oil and sprinkle with Parmesan mixture. Place into oven and bake until
tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden

Serve immediately, garnished with parsley, if desired.


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