Make Super Bowl Sunday extra super with these fabulous recipes I developed to celebrate the big day. They’re all rich in superfoods, as well as game day tradition!
Superfoods are foods that contain an exceptionally high nutrient content when compared to the amount of calories per serving. Think berries, citrus, cruciferous vegetables, eggs, green foods, green leafy vegetables, legumes, nuts, oats, olives and olive oil, fish rich in Omega-3 fatty acids, orange vegetables, sea vegetables, seeds, soy, tea, tomatoes, turkey, whole grains and yogurt.
So load up your super-bowls—these dishes give you multiple reasons to cheer!
Guacamole with Pomegranate Seeds
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Buttery avocados are so delicious—especially in my luscious guacamole—and their nutritional profile is phenomenal: they offer 20 vitamins, minerals, and beneficial plant compounds that contribute to a healthy diet. Adding fruit to guacamole may sound unusual, but it is an inspired tradition in Mexican cooking. The pomegranate seeds are rich in antioxidants, but more importantly, they add bright, sweet-tart bursts of flavor, and gorgeous color. Dig in with some baked tortilla chips.
4 ripe avocados (2 pounds total)
1 cup finely chopped green onions
1/4 cup fresh lime juice, or to taste
2 tsp ground cumin
1-1/4 tsp salt
1 tsp chipotle chile powder
1 cup pomegranate seeds (from 1 pomegranate)
1/2 cup packed cilantro leaves, chopped
Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in green onions, lime juice, cumin, chipotle chili powder, and salt. Fold in the cilantro and all but 2 tbsp pomegranate seeds. Season with salt and additional lime juice. Transfer to a pretty serving bowl and sprinkle with remaining 2 tbsp seeds.
Smoky Super Bowl Black Bean-Chicken Chili
Chili? A superfood? You bet. Beans are nutritional powerhouses, as are the ingredients in salsa (tomatoes, peppers, onions). Using salsa is one of my favorite tricks for simplifying the chili-making process: no chopping, just open the jar for a wealth of flavor. And forget the Cheddar cheese and sour cream garnishes: add more flavor as well as great health with some of the more traditional Mexican garnishes I suggest below.
2 (15-oz) cans black beans, drained
2 (16-oz) jars chunky chipotle salsa
1/2 of a (15-oz) can fat free refried beans
1 12-ounce bottle or can light beer
2 tbsp chili powder
2 cups cooked shredded chicken (e.g., from a rotisserie chicken)
Crumbled queso fresco (or mild feat—it’s similar)
Greek yogurt (it is fabulously thick, like sour cream)
Minced red onion
Combine all of the ingredients (except the garnishes) in a large saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer 30 minutes. Serve with garnishes. Makes 8 servings.
Touchdown Mocha Pudding Cups
Dark chocolate and unsweetened cocoa powder are off the charts with high levels of antioxidants (notably flavonols), which have extensive health benefits. This quick and easy pudding comes together in minutes; make it the night before and let it chill overnight. The recipe is easily doubled (or tripled), perfect for serving a crowd. And if you want to avoid the clean-up (who doesn’t?), pour the pudding into short, plastic cups.
2/3 cup sugar
1/3 cup unsweetened cocoa powder (not Dutch process)
3 tbsp cornstarch
1-1/2 tbsp instant espresso powder
1/8 tsp salt
4 cups lowfat milk (preferably 2%)
3 large egg yolks, lightly beaten
2 oz bittersweet chocolate, chopped (or 1/3 cup dark chocolate chips)
2 tsp vanilla extract
Optional: tiny dollops of whipped cream, chocolate shavings
Combine the sugar, cocoa powder, cornstarch, espresso powder, and salt in a large saucepan. Gradually add milk, stirring with a whisk. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly.
Place egg yolks in a large bowl. Gradually strain hot milk mixture through a fine mesh sieve into bowl of egg yolks, stirring constantly. Return milk mixture to pan. Cook over medium heat 5 minutes or until mixture is thick, stirring constantly. Remove mixture from heat, and add chopped chocolate, and vanilla, stirring until the chocolate melts.
Spoon pudding into a small bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding is cool, stirring occasionally. Remove bowl from ice. Spoon pudding into small glasses or ramekins. Cover and chill. Makes 6 servings.
Ok, this one’s just for fun, but it still light and healthy compared to most Superbowl snacks. And it is positively addictive (trust me; everyone will love it). And you may be surprised to learn that 6 cups of air-popped popcorn boasts 5 grams of fiber, 4 grams of protein, and a mere 110 calories. (Note: add more or less cayenne depending on your heat tolerance).
Nonstick cooking spray
8 cups popcorn (popped without salt or fat)
1/2 cup pure maple syrup
1 tbsp butter
2 tsp finely grated lime zest
3/4 tsp salt
1/4 tsp cayenne pepper
Preheat oven to 300°.
Coat a 15 x 10-inch jelly-roll pan or other large rimmed baking pan with nonstick cooking spray.
Place popcorn in a large metal or glass bowl lightly coated with cooking spray.
Combine the syrup, butter, lime zest, salt, and cayenne pepper in a saucepan over medium heat. Bring to a boil, stirring just until combined. Cook, without stirring, for 2 minutes. Pour syrup mixture over popcorn in a steady stream, stirring to coat.
Spread the popcorn mixture in an even layer into prepared pan. Bake at 300° for 15 minutes. Remove from oven, and cool completely in pan.
Camilla Saulsbury is a recipe superstar! She’s won several of the country’s top cooking competitions, including the $100,000 National Chicken Cook-Off, the $50,000 Build a Better Burger Contest, and the Food Network’s $25,000 Ultimate Recipe Showdown (Cookies Episode). Camilla is the author of ten cookbooks, all published by Cumberland House Publishing. She is the brand ambassador for Pepperidge Farm® Puff Pastry and has served as a spokesperson and recipe developer for Pillsbury® Brownie Mixes and Cake Mixes. She holds a Ph.D. in sociology with a specialization in food studies. Camilla has made multiple appearances on the Food Network, has been featured in the New York Times, made appearances on Today and QVC, and is a member of the International Association of Culinary Professionals (IACP). Her work has appeared in such magazines as Southern Living, Better Homes and Gardens, Cooking Light, Woman’s Day, Cosmo Girl, Quick & Simple, Country Woman, Sunset, Cook’s Country, and Vegetarian Times. www.camillacooks.com