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#FoodieFriday... Healthy Super Bowl Recipes

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Super Bowl Sunday is right around the corner and we found some recipes to help you stay on track while watching the big game.

Alright sporty sisters, let’s huddle up! Whether you are a Seahawks or Patriots fan, or just tuning in to the big game for fun, odds are if you’re anywhere in America this weekend you will be celebrating Super Bowl Sunday. On top of being the most watched American TV broadcast of the year, Super Bowl Sunday is the second-largest day for U.S. food consumption after Thanksgiving Day (we’re doing crunches in our heads, just thinking about it!). But hey girl, don’t you worry! We’ve got your game day under control with some MNB friendly Super Bowl recipes that will have your guests cheering you on until the final whistle.

And while we’re at it, we’ve thrown in some expert coaching tips on how to bounce back after the big game and keep you charging toward the goal line, without dropping the ball on your progress.

Mini Sliders – Chicken or Veggie

Sliders are the perfect go-to for a Super Bowl party, and we’ve offered both a meat and veggie option, both delicious, to satisfy all your fit friends.  These days, you can find all types of slider-size breads to serve your burgers on. For this recipe, we suggest that you go for sourdough, rye or wholemeal varieties.

The Chicken Burger

Makes approx. 15 patties

  • 14 oz. (400g) organic chicken mince
  • 1/2 red chili, thinly sliced
  • 1 dozen chive stalks, finely chopped
  • 1 small carrot, grated
  • 1 tbsp. tamari
  • 1 tsp. sea salt
  • 1 tsp. pepper
  1. Mix all ingredients together into a bowl, and then refrigerate for at least two hours.
  2. Preheat oven to 350°F (180°C) and line a baking tray with baking paper.
  3. Roll the chicken mixture into small balls with your hands, place onto the baking tray and flatten slightly.
  4. Bake in the preheated oven for 15-20 minutes, ensuring that they are completely cooked through.
  5. Place on a sourdough bun along with a slice of tomato, lettuce, basil and alfalfa sprouts.
The Vego Burger

Makes approx. 12 patties

  • 1 cup cooked lentils
  • 1 egg
  • 3 cloves garlic
  • 1/2 red chilli, finely sliced
  • 2 tbsp. parsley, chopped
  • 1 tbsp. tamari
  • 1 dozen chive stalks, finely chopped
  • 1 tsp. sea salt
  • 1 tsp. pepper
  1. Mix all ingredients together into a bowl, and then refrigerate for at least two hours.
  2. Preheat oven to 350°F (180°C) and line a baking tray with baking paper.
  3. Roll the lentil mixture into small balls with your hands, place onto the baking tray and flatten slightly.
  4. Bake in the preheated oven for approximately 15-20 minutes.
  5. Place on a sourdough bun along with grated beetroot, grilled mushrooms, spinach, and fresh tomato salsa!
Tomato Salsa
  • 1 tbsp. coconut oil
  • 1 spanish onion, finely chopped
  • 2 cloves garlic, minced
  • 2 ripe tomatoes, roughly chopped
  • 1 red capsicum, seeds removed and roughly chopped
  • 1 tbsp. rapadura or coconut sugar
  • 1 tsp. sea salt
  • 1/2 tsp. pepper
  1. In a saucepan on medium low heat, slowly sauté the onion until softened.
  2. Add in the rest of the ingredients, and continue to slowly cook, stirring regularly.
  3. Cook for 15-20 minutes, or until all the vegetables have broken down and caramelised.
  4. Serve on healthy burgers, with veggie sticks, or as an accompaniment for any meat.
Beet Crust Pizza

Delicious, healthy and nourishing beet crust pizza! It’s hard not to find a person who’s not into a crunchy crust and yummy toppings. And when it’s a pizza that’s rich deep purple, covered in nourishing ingredients and topped with goats cheese how could you say no? 

Not a beet lover? Don’t worry, you can’t really taste the beets in the crust, it just gives such a vibrant, beautiful colour!

Preparation Time: 20 minutes
Total Time: 45 minutes
Serves 4 – 2 pizzas 

Here’s what you’ll need:

  • (makes two 12 inch crust)
  • ½ head of cauliflower
  • 1 cup almond meal
  • 4 eggs, lightly beaten
  • ½ cup Beetroot juice, freshly pressed (+ pulp from juicing)
  • Salt and pepper to taste
  • Chilli flakes optional
  • Tomato pizza sauce
  • Goat cheese
  • 12 stalks of asparagus, trimmed
  • 3 soft boiled eggs, sliced
  • 1 beet, sliced
  • Punnet of mini heirloom tomatoes, halved (can use cherry tomatoes in place of)
  • Handful of rocket
  • ½ cup basil leaves
  • ¼ cup pinenuts
  • 1 handful of watercress
  1. To make crust:
  2. Pre heat oven to 180 degrees C.
  3. Break cauliflower into small florets and steam in a steamer for 5-10min until soft.
  4. Place steamed cauliflower in a food processor with almond meal, beaten eggs, beetroot juice and seasoning and process until well combined.
  5. Divide mixture between two baking trays lined with baking paper and spread in to (12 inch) circles.
  6. Bake in oven for 10min or until crust has brown slightly.
  7. Remove crusts from the oven and let sit for 5 minutes.
  8. Evenly spread tomato pizza sauce on the crusts with a butter knife, leaving ½ inch border. Top with a layer of asparagus, sliced beetroot, soft boiled egg slices, mini heirloom tomatoes, rocket, basil, pine nuts and goats cheese.
  9. Slide the pizza (with the parchment underneath) on to the hot pizza stone. Bake for 3-5 minutes until pizza crust starts to slightly brown. Rotate the pizza once and remove parchment, continue to bake for another 3 minutes. Remove from oven. Optional: Garnish and with watercress, or any choice of greens you prefer. Slice and serve.
Mini Pesto Pizza Bites

Who doesn’t love pizza bites?  These ones are vegetarian-friendly, but you can cater them to carnivores too. Hey, you could even whip up some seasonal variations of toppings to keep everyone coming back for more.

Pizza Dough

Makes approx. 4 serves
Prep time 2 hours

Here’s what you’ll need:

  • ¼ cup warm water
  • 4g dry yeast (approx. ½ sachet or packet)
  • 1 tsp. rapadura sugar
  • 2 cups spelt flour
  • ½ tsp. sea salt
  • ½ cup cold water
  • 2 tbsp. extra virgin olive oil
  1. Add the ¼ cup of warm water to a drinking glass. The temperature of the water should be just above our body temperature (98.6°F or 37°C) – too hot and it will kill the yeast.  Sprinkle the yeast and sugar into the glass, stir with a fork, and sit it aside for 5 minutes.  After being activated by the warm water, the yeast will start to froth.
  2. In a mixing bowl, sift in the flour and add salt.
  3. Using a dough attachment, start to mix the flour, slowly pouring in the warm water with the activated yeast.  Then add the cold water.  The cold water prevents the dough from overheating (killing the yeast) while it is being mixed.
  4. The ½ cup cold water should be enough to combine the flour into a dough.  Stop the mixer, and knead the dough with your hands.
  5. Cling wrap it and place it in the fridge to cold ferment for 1 hour (if you want a lighter, fluffier dough, leave it to cold ferment overnight or for 24 hours).
  6. Take the dough out of the fridge and set it aside to warm for 15-30 minutes.
  7. In the same mixer bowl, place the dough and 2 tbsp. oil.  Again, mix the dough using the dough hook, until the oil has combined into the dough.  You may need to knead it with your hands to get to this stage.
  8. Roll out the dough on an oiled surface, with an oiled rolling pin.
  9. Cut out the mini pizza bases or shape it into one or two larger ones.
  10. Cook on a lined baking tray in a preheated oven at 350°F (180°C) for 10 -12 minutes.
  • ½ large bunch silverbeet, destemmed
  • 1 cup walnuts, roasted
  • 1 clove garlic
  • 3 tbsp. extra virgin olive oil
  • Juice from ½ lemon
  • ½ cup basil leaves
  • 1 tsp. sea salt
  • ½ tsp. pepper
  1. Combine all ingredients into a food processor and blend until smooth.
  2. Taste to see if the pesto needs more seasoning or lemon juice.
Topping Ideas

You can top these bases with whatever you wish. We found the most success by sticking to 3 key ingredients:

    • Asparagus, rocket and caramelised onion
    • Roast beetroot, pesto and chèvre
    • Cherry tomato and pesto, with zucchini and basil
Mexican Style Sweet Potato Crostini

These vegetable delights are guaranteed to satisfy the carb lovers in your friendship circle!

Serves 6
Prep Time: 45 Minutes

  • 1 long sweet potato
  • 1 tbsp. coconut oil
  • 1 tsp. smoked paprika
  • 1 tsp. sea salt
  • 1 large avocado
  • 2 tomatoes
  • Small handful of coriander
  • 2 tsp. extra virgin olive oil
  • 1/2 tsp. smoked paprika
  • 1 tsp. sea salt
  1. Preheat oven to 375°F (190°C)
  2. Slice the sweet potato into round shapes approx. 1/2 in. thick.
  3. Place onto a baking tray, drizzle over coconut oil, paprika and salt, and toss to coat each slice evenly
  4. Bake for 30-35 minutes
  5.  Meanwhile, finely dice the avocado and tomatoes.
  6. Thoroughly wash the coriander and remove the roots and stem.
  7. Roughly chop the leaves.
  8. In a bowl, gently combine all of the salsa ingredients.
  9. When ready to serve, top the sweet potato crostini with salsa and serve either warm or at room temperature.
Mexican Layered Dip

One thing that comes to mind when we think of Super Bowl celebrations is dip.  Although traditional dips can be dense with calories and lacking nutritional ingredients, this gorgeous dip is sure to keep you on track.

Makes 2 small serving dishes or one large serving dish
Prep Time: 30 minutes

Refried Beans
  • 2 cans kidney beans, drained and rinsed
  • 3 cloves garlic, minced
  • 1/2 spanish onion, diced
  • 1 tbsp. coconut oil
  • 2 tsp. cumin
  • 2 tsp. paprika
  • 1 tsp. cayenne pepper or ground chili
  • 1 tsp. salt
  • Water, if needed
  1. Mash kidney beans until desired consistency.
  2. In a pan, sauté the garlic and onion using the coconut oil over low heat.
  3. When softened, add the spices, salt and the mashed kidney beans.
  4. If the bean mix is too thick, add a dash of water.
  5. Cook until fragrant, approx. 5 minutes, stirring regularly.
  6. Spread over the bottom of the serving dish or dishes.
  • 3 cups natural yogurt
  • 1 tsp. salt
  • 1/2 tsp. pepper
  1. Mix yogurt with salt and pepper thoroughly and spread over the bean layer.
  • 3 ripe avocados
  • juice of 1 lime
  • 1 clove garlic, minced
  • 1 tsp. salt
  • 1/2 tsp. pepper
  1. Remove the flesh from the avocados and mash it until chunky with a fork.
  2. Mix through the rest of the ingredients.
  3. Spread over the yogurt later.
  • 4 ripe tomatoes, diced
  • 1/2 red onion, finely diced.
  • juice from 1 lime
  • 1/2 tsp. salt
  • 1 cup coriander leaves, chopped
  1. Add all ingredients together in a bowl and mix.
  2. Spread over the guacamole layer.
  • 7oz. (200g) pecorino cheese, grated
  • kalamata olives, pitted and chopped
  • chives, chopped
  1. Sprinkle the olives, pecorino and chives over the top of the dip.
  2. Serve the dip with vegetable sticks or baked tortilla chips.
Grilled Vegetable Skewers

Veggies skewers can be prepped and assembled ahead of the big game. Grill them up super fast as made to order snacks for your friends (don’t forget to save a few skewers for yourself). Believe it or not, they can be served even more deliciously with a side of fresh basil herb dressing.

Serves 6
Prep Time: 45 minutes

  • wooden skewers
  • 1/2 head broccoli
  • 1/2 head cauliflower
  • 1 medium zucchini
  • 1 Spanish onion
  • 6 Swiss brown mushrooms
  • 1 punnet cherry tomatoes
  • Coconut oil, to grill
    1. In a tray, cover wooden skewers with water and soak for 30 minutes.
    2. Meanwhile, prepare the vegetables.
    3. Chop the broccoli and cauliflower into large florets.
    4. Chop the zucchini into large chunks.
    5. Slice the Spanish onion into wedges.
    6. Thread all of the vegetables onto the soaked skewers, mixing and matching the veggie combinations.
    7. Heat a grill plate on medium heat.
    8. Pour a little coconut oil on the pan, coating the entire grill evenly.
    9. Cook the skewers on the grill for approx. 4 minutes each side, or until golden brown and tender.
Herby Dressing
    • 1/2 cup fresh basil leaves
    • 1/3 cup olive oil
    • 1 garlic clove, crushed
    • 1 tsp. sea salt
    • 1/2 tsp. pepper
    • Chili flakes
    • 1/2 tsp. dijon mustard
    • Juice from 1 lemon
    • Lemon wedges, to serve
    1. Finely chop the fresh basil leaves.
    2. In a bowl, add all dressing ingredients and whisk vigorously with a fork until well combined.
    3. To serve, place on a serving tray and drizzle dressing over the top.
    4. Serve with lemon wedges.

    So you’ve got your MNB approved menu sorted for the big game, but what about the aftermath?  Let’s be honest, it’s likely you’ll wake up on Monday morning and need to feel refreshed, FAST. Don’t worry girl, we’ve got you covered, try these super recovery tips or download our eBook and flick forward to Chapter 8 (Rest & Recovery) to get back to your best self in no time.

    We wish you a happy, healthy, and exciting Super Bowl Sunday!


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