A Healthier Superbowl Sunday

Superbowl Sunday usually means unhealthy eating: pizza, beer, sweets, snacks. Salty, sugary and full of fat.
This year, I had a plan in place to have a healthier Superbowl Sunday that was full of good-for-you flavor.
Of course I took pictures of each dish anticipating that I would share the recipes with my readers!**
Each dish was quick and easy, super delicious and full of healthy nutrients!

Poached Eggs with Roasted Tomatoes

Poached Eggs with Roasted Tomatoes

Serves 2

1 pint cherry tomatoes

1 Tbsp. extra-virgin olive oil

Fresh ground salt (use Pink Himalayan or Kosher for more nutrients)

Fresh ground pepper

1 Tbsp. fresh thyme leaves

2 large eggs

1 whole-wheat muffin, split and toasted

Heat over to 425°. Arrange tomatoes in a baking dish. Drizzle with oil, season with salt and pepper. Toss with thyme. Roast until tomatoes begin to burst, about 20 minutes. Scrape tomatoes and any juices into a bowl and let cool slightly. While tomatoes are cooling, poach eggs. Serve eggs over toasted English muffin halves. Season with salt and pepper, top with roasted tomatoes. Garnish with thyme sprigs.

Chipotle Avocado Sandwich

Chipotle Avocado Sandwich

Serves 4

1 15oz can red kidney beans, drained

1 chipotle in adobo, finely chopped, plus 1 Tbsp. sauce

8 slices of whole-grain bread, toasted

1 avocado, sliced

4 radishes, sliced

4 leaves escarole or other broad-leaf green

1 cup sprouted beans

Fresh ground salt and pepper

Mash beans, chipotle and sauce until combined. Spread on toasted bread. Top with avocado, radishes, escarole and sprouts. Season with salt and pepper. Serve with pita chips and hummus or fresh fruit.

Portobello Cheeseburgers

Portobello Cheeseburgers

Serves 4

2 tsp. olive oil

4 large portobello caps

Fresh ground salt and pepper

1 Tbsp. bottled minced garlic

1/4 cup crumbled Gorgonzola cheese

3 Tbsp. Smart Balance or other reduced-fat mayonnaise

4 Whole wheat hamburger buns

2 cups arugula

1/2 cup sliced bottled roasted red bell peppers

Heat oil in nonstick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan and sauté 4 minutes or until tender, turning once. Meanwhile, combine cheese and mayonnaise, stirring well. Spread about 1 Tbsp cheese mixture over bottom half of each bun and then top with 1/2 cup arugula and 2 tablespoons of red pepper. Place 1 mushroom on each serving and top with top half of buns. 

Serve with a side of fresh fruit.

 Healthy Oatmeal Cookies

Healthy Oatmeal Cookies

Makes about 30 cookies

1 cup whole wheat flour

1 1/2 cups of rolled oats

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 Tbsp cinnamon

1/4 cup brown sugar

Mix the above ingredients in a large bowl and set aside.

1/4 honey

1/4 cup grapeseed or olive oil

1/4 applesauce

1 egg beaten with 1 Tbsp. water

1/4 tsp. vanilla

Mix the above ingredients in a medium bowl and then pour into the larger bowl of dry ingredients. Mix well.

At this point you can add in 1/2 cup of any of the following (I added in 1/4 cup dark chocolate chips and 1/2 cup walnuts):

Walnuts

Pecans

Dark chocolate chips

Raisins

Coconut

Flax seed

Mix well and cool for 20 minutes in the refrigerator. Preheat the oven to 335°. Using a tablespoon, drop spoonfuls onto a baking sheet lined with parchment or waxed paper. Bake for 15 minutes or until done. Let cool. Refrigerate or freeze leftovers. 

Happy and healthy eating!

**Recipes courtesy of Whole Living or Cooking Light magazines and modified to fit my personal tastes.