NTG Approved Super Bowl Snacks
Fun-fact: I slept through the Super Bowl last year. In my defense, we were living in Switzerland.
Here are my top 5 NTG Super Bowl snacks that won’t send your blood sugar intro overdrive. They’re also super delicious. My picky, eating hubby approves.
All are gluten and soy free and can easily be made vegan!
Sweet Potato Garlic Goat Cheese Bites!
1 large sweet potato, sliced
2 tbsp avocado oil or extra-virgin olive oil
Organic goat cheese (optional)
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Dipping sauce: guacamole (optional)
Preheat oven to 375F
Line a baking sheet with parchment paper or baking liner
Slice sweet potatoes into desired width, I keep my on the thinner side but thick enough to hold toppings
Coat evenly with oil, sprinkle on spices pan both sides and and bake for 20 minutes, flipping halfway through
Place cheese on top and place bake in the oven for 2-3 minutes until cheese has melted
Sprinkle a little sea salt and pepper and top with other desired toppings
NTG Eggplant Sliders:
1 large eggplant (about 2 pounds)
1 large tomato, cut into eight slices (I mixed in some added some cherry tomatoes)
3 tablespoon olive oil
4 tablespoon balsamic vinegar
1 pound fresh organic mozzarella cheese, cut into slices
1 tablespoon sea salt
1 tablespoon ground pepper
Chopped fresh basil or parsley (optional)
Preheat oven to 350 F
Trim ends of eggplant; cut eggplant crosswise into slices. Sprinkle with salt and brush both sides with oil (2 tablespoons) and sprinkle with pepper.
Top eggplant with tomato and mozzarella cheese - bake for 30-35 mins
10 minutes before the eggplant is done, in a medium pan add the remaining oil and vinegar. Bring it to a boil, then reduce the heat and simmer for 10-minutes or until the sauce coats the back of a spoon.
Plate the eggplant stacks, drizzle on top the balsamic “glaze” top with basil or parsley
NTG Portobello Pizza Bites
4-6 large portobello mushrooms2 tbsp olive oil
1/4 cup Rao's Sauce
2 tbsp chopped olives
1/4 cup artichoke heart
s1/4 cup shredded spinach
2 tbsp finely diced red onion
1/2 tsp dried oregano
1/4 cup sliced cherry tomatoes
1/2 tsp chili flakes
Goat cheese or vegan cheese
Preheat the oven 375 F
Clean the portobello mushrooms, de-stem and use a spoon to scoop out some of the gills.
Brush each mushroom with olive oil and place them on a baking sheet.
Top each mushroom with a few spoonfuls of tomato sauce and any of your toppings of choice.
Once the are all assembled bake the mushroom pizzas in the oven for 25 minutes. After 15 minutes of baking, remove the pizzas from the oven and place small dollops of cheese on each of the pizzas.
Return them to the oven and make for another 5-8 minutes.
Sprinkle with chilli flakes, salt and pepper.
NTG Buffalo Cauliflower Bites
1 large cauliflower - cut into small florets
1/2 cup Frank's RedHot Sauce or sriracha
3 tbsp olive oil
1 tbsp fresh lemon juice
1/2 tsp garlic powder
1 tsp salt
1 tsp paprika
1 tsp onion power
Preheat oven to 375 degrees F.
Line a large baking sheet with parchment paper. Set aside.
Transfer cauliflower florets to a large mixing bowl.
In a small bowl whisk together the hot sauce, olive oil, lemon juice, and spices .
Whisk well to combine. Pour the buffalo sauce over the cauliflower florets and toss well to coat.
Spread the cauliflower in a single layer over lined baking sheet and bake for 35-40 minutes or until cauliflower is tender
NTG Banana Muffins
Ingredients: 3 ripe bananas (brown spots), large 3 eggs, large 1 tsp cinnamon 1 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 2 tablespoons coconut oil 1/3 cup almond milk ( about 8 tbsp) 3 cups almond flour
Shredded coconut flakes for topping Directions: 1.Preheat oven to 350f (175 C) and grease muffin tin with coconut oil. 2. In a powerful blender, add bananas, eggs, coconut oil and sugar, cinnamon, almond milk, baking soda + powder, salt and process until smooth. 3. Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate and combine well. 4. Using a tablespoon , divide batter between 12 openings of the muffin tin and bake for 30 minutes, or until golden brown and toothpick inserted come out clean. 5. Remove from the oven, let cool 20 minutes and enjoy. 5. Store: In a cool dry place for up to 5 days. Freeze for up to 3 months.