Have Your Guests Salivating this Super Bowl…
Since the blog posts this week have been such a hit [thanks to you!], I thought I’d keep the momentum going and round up some awesome recipes to have your guests salivating this year. You don’t even have to tell them our little secret – that they’ll be enjoying foods that are 100% Macks Mo, real food approved, matching flavor with downright good-for-you-goodness. Talk about a touchdown!
Too cheesy? Okay, let’s get to these recipes. I am so excited to share this first one with you. It’s been such a hit in our #momentumchallenge that I just HAD to share it with you. As a dinner recipe, we serve it up over spaghetti squash, but for the big game, you can serve the sauce & meatballs app-style with toothpicks!
INDIAN CURRY MEATBALLS
1 package organic, ground turkey
2 apples, cored & sliced into *small* pieces
1 onion, chopped finely
1 egg, beaten
MEATBALL SPICES: 1 Tbls. curry powder + 2 tsp. each of ground ginger & turmeric
1 (28 oz.) can of San Marzano diced tomatoes
4 cloves of garlic, chopped finely
1/4 cup olive oil
1 (15 oz.) can organic, coconut milk
SAUCE SPICES: 1 Tbls. each: dried curry, oregano + basil and 1 tsp. each of thyme and red pepper flakes
#1: Preheat oven to 375 degrees.
#2: Prepare and chop vegetables and fruit.
#3: Sauté onion & apple in 1 Tbls. butter (or olive oil) for 3 minutes to soften.
#4: TO MAKE SAUCE: Open the can of tomatoes and have those handy. Add garlic and olive oil to a large sautoir pan and cook for 1 minute or so, then add tomatoes to stop the cooking (make sure not to burn garlic). Then add the SAUCE spices + coconut milk and cover, simmering on low for 30 minutes.
#5: FOR MEAT: Prepare a baking sheet with parchment paper. In a large bowl, mix package of ground turkey breast, 1 beaten egg, onion, apple and MEATBALL spices.
#6: When sauce is done, puree it in the blender. Put a toothpick in each meatball and serve sauce on the side or put it all in a bowl!
BUFFALO CHICKEN, BLUE CHEESE + CELERY BITES:
– I can’t take credit for this one, my Montana brother-in-law made them over Christmas and they were divine! –
3 chicken breasts, thawed
2 Tbls. coconut oil [or organic butter]
Hot Pepper Sauce [see directions following]
Small container of blue cheese chunks [check ingredients]
1 package of celery, stalks sliced horizontally into 1/2″ pieces
Hot Pepper Sauce: I adapted this recipe from Bryant Terry’s Vegan Soul Kitchen.
¼ cup each: olive oil [or organic butter], water and organic tomato sauce [you could use sauce from meatballs or organic, canned]
Half (4 oz.) can organic tomato paste
1 small red onion, chopped
2 tsp. each of: minced garlic & apple cider vinegar
1 tsp. each of: cumin & cayenne pepper (can use more or less cayenne based on desired spiciness)
Sea salt + pepper to taste
#1: Add coconut oil to a sauce pan over medium heat. Using scissors, cut chicken into small, bite-size pieces. Add to heated oil and cook until chicken is browned (7-10 minutes).
#2: While chicken is cooking, make the SAUCE: Place olive oil in a sauce pan, over medium heat. Add onion, garlic, cumin and cayenne until onions start to caramelize (about 8 minutes). Next, add tomato paste, tomato sauce, vinegar and water – mix well. Simmer until sauce starts to thicken (5-7 min). Transfer all ingredients to a blender, pureeing until smooth. Add salt + pepper last.
#3: Toss chicken with Hot Pepper Sauce and place out on serving tray. On chicken, stack one chunk of blue cheese, then a piece of celery, fastening in place with a toothpick. Do this for all remaining chicken pieces.
If you’re looking for an awesome dip, try this Creamy Kale & Artichoke Dip by Food Babe. She also instructs how to make homemade pita chips, but I’ll give you two more options, just in case those don’t suit your fancy. First, you could keep in simple and get blue, organic corn chips from the grocery store [be sure to check ingredients – corn, salt & oil are all you need to make chips!]. Another option is baking your own homemade sweet potato chips – inspired by my friend Sarah in her Simply Real Health blog:
BAKED SWEET POTATO CHIPS:
3 thin sweet potatoes
Sprinkles of sea salt and paprika; cinnamon optional.
#1: Preheat oven to 375.
#2: Slice yams/sweet potatoes into thin coins (as thin as you possibly can). If you have a mandoline, this works great to make thin slices!
#3: Place sweet potato slices in a large bowl and drizzle with olive oil [enough to cover, not drench – start small, add more as needed]. Using your hands, massage oil and salt into vegetables until all are coated evenly.
#4: Lay on a baking sheet covered with parchment paper. Season with spices.
#5: Cook for 35 minutes, or until the chips start to crisp up a bit (depends on the size of them). Keep them in longer for a crispier consistency. Remove when ready and serve.
Do you have a favorite savory Super Bowl recipe? Share below! If you like this post, pass on the love and share!
*For more information on programs we offer, check out our website here. We’d love to share our Macks Mo Method with you! If you missed our Momentum Challenge [which launched this Jan], don’t worry – you can still participate in the program outside the “challenge dates!” Email me (firstname.lastname@example.org) for more information or be on the lookout for other Macks Mo programs launching later this year like our Partner Power program [a complete lifestyle, nutrition and exercise program designed for couples to build their health momentum together], the re-launch of my new signature 28 Day Program and more Momentum Group Challenges/Coaching Sessions. Whatever your M.O. – we’d love to support you in your journey!