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Super Bowl recipes - The Healthy Edition

Super Bowl is only a couple days away and since I don’t have a favorite team to cheer I came up with a list of my favorite snacks. If we're being honest I’m not that into football however give me a theme and I will throw a party. So whether your hosting this weekend or looking for some easy recipes to share with friends, I’ve got you covered. Here are some easy and relatively healthy options.

Air-Fryer Chicken Wings

A staple for any football game or weekend snack - chicken wings. I recently invested in this air fryer which has quickly become one of my favorite kitchen appliances. While still new to recipes my favorites so far have been sweet potato fries, crispy Brussel sprouts and now chicken wings. I’m linking my exact air-fryer if you're curious about sizing.

1.5-2 lb chicken wings (note that I only used drums)

3/4 c. Sweet Baby Rays wing sauce

2 tbsp. Low sodium soy sauce

Directions: Mix wing sauce and soy sauce in a bowl, add wings and toss to coat. Allow wings to marinate at least 1 hour prior to cooking. Set air fryer to 350 degrees and set timer for 24 minutes. Place wings in basket allowing a little bit of space and no overlapping, if your doing a large amount you may need to cook in batches. At the 12 minute mark flip wings using tongs and cook for another 12 minutes. When done the wings should be crispy and sizzling. Place in a bowl and they are ready to serve!

Individualized celery and carrot cups

Just pour your favorite store bought or homemade dressings in a small cup, cut up your choice of veggies and serve. No need to worry about double dipping and clean-ups. Best of all they are perfect for both adults and kids!

Not your average hummus plate

SO easy and there really is no right or wrong way to do it. Here’s what you’ll need:

2 containers of plain store bought hummus (I prefer the Boar’s Head brand)

1 English cucumber

1 red pepper

1 green pepper

1 handful of cherry tomatoes

Olive Oil

Salt & Pepper

Feta Cheese

Make sure you grab your favorite dipping snacks; I typically use pita bread, pretzel thins, cucumbers, and peppers.


Using a platter spread out both containers of hummus, dice up all veggies and place on top of hummus. I typically use half of the English cucumber as a topping on the hummus and slice the other half for dipping. Your next step is up to you, you can either lighting drizzle olive oil, S&P and serve OR you can add feta and repeat other steps. I recently added some left over feta cheese crumbles to the top and it was amazing. I like to dress up the serving dish by slicing the pita bread and layering in the dipping veggies. You can place pretzel crisps and  other dipping snacks in a coordinating bowl.

Bean Dip

In case you missed this crowd pleaser on the blog last week, here it is again! It’s only 5 ingredients and easy to make in under 15 minutes. 


1 can black beans 1 can corn 1 container of feta 1 bunch of green onions, chopped 1 bunch of cilantro, chopping


1 tbsp of sugar 1/4 c. Apple cider vinegar 1/4 c. Olive oil

Drain black beans and corn, rinse with water, and place in a bowl. Add the chopped green onions and cilantro. Place entire container of feta in the bowl, if some pieces are too large you can crumble them. For the dressing: In a separate bowl combine the sugar, vinegar and olive oil. Mix well and pour on top of bean salad. Stir well to combine all the ingredients. Best if made 2 hours before servings!


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