Getting ready for #gameday

2015 SUPER BOWL MENU

Game on! This menu of healthy and satisfying dishes and drinks will be appreciated by hungry fans who want to stick with their healthy New Year habits.

BLACK BEAN CHILI WITH CHIPOTLE
AND DARK CHOCOLATE

• 1 tbs. extra-virgin olive oil
• 1 cup diced yellow onion
• 1 cup diced carrots
• 1 cup diced red bell pepper
• 1/2 tsp. ground cinnamon
• 1 tbs. ground coriander
• 1 can (14.5 oz.) fire-roasted crushed tomatoes
• 3 cups vegetable broth
• 4 cups cooked black beans (or two 15-oz. cans, drained and rinsed)
• 1 to 2 chipotle peppers in adobo sauce, diced
• 2 ounces dark chocolate (80 to 85 percent cacao content), coarsely chopped

Heat the olive oil in a large saucepan over medium heat, and sauté the onions, carrots, and bell peppers until softened. Add the spices, and continue to cook until the vegetables are caramelized. Add the tomatoes with their juice to deglaze the pan. Then add the broth, beans, and chipotle peppers and bring the chili to a simmer for 10 to 15 minutes. Stir in the chocolate until melted. Serve the chili with a drizzle of Mexican crema, sour cream, or Greek yogurt.

BACON-WRAPPED DATES

3 simple ingredients come together to make these succulent crowd-pleasing bites.

• 24 pitted dates or dried figs
• 4 oz. blue cheese crumbles
• 12 thin slices nitrate-free bacon, cut in half crosswise

Preheat oven to 350 degrees F. Line a baking sheet with foil. Make a lengthwise slit in each date with a paring knife and open just enough to stuff in ½ teaspoon of blue cheese. Wrap each date with a bacon slice and secure with a toothpick. Bake in the oven until the bacon is crisp and browned, about 10 to 12 minutes. Drain the dates on a paper towel for a few minutes. Serve warm.

ROASTED NUTS – 4 Ways

Roasting nuts brings out their rich flavor. Here are a few simple variations to try.

Sea Salt and Rosemary Roasted Almonds

• 1 cup raw whole almonds
• 1 tbs. extra-virgin olive oil
• 1/4 tsp. salt
• 1/2 tsp. chopped fresh rosemary

Preheat oven to 350 degrees F. Toss the almonds with olive oil and place on a sheet tray. Roast for eight to 12 minutes until fragrant, then toss with salt and rosemary.

Curry-Roasted Cashews With Coconut

• 1 tbs. coconut oil
• 1 cup whole raw cashews
• ¼ cup unsweetened coconut flakes
• ¼ tsp. curry powder
• ¼ tsp. salt

Preheat oven to 350 degrees F. Melt the coconut oil (which is solid at room temperature) on a sheet tray in the oven and then toss the cashews in the oil. Roast for eight to 10 minutes until fragrant. Mix in the coconut flakes, curry powder, and salt, and roast for another three to five minutes to lightly toast the coconut.

Cayenne Maple-Glazed Pecans

• 1 cup raw pecan halves
• 1 tsp. extra-virgin olive oil
• 2 tbs. maple syrup
• Dash cayenne pepper
• ¼ tsp. salt

Preheat oven to 350 degrees F. Toss the pecans in the olive oil and roast on a sheet tray for six to eight minutes. Toss with the maple syrup, cayenne pepper, and salt, and roast for another five to seven minutes to glaze the nuts.

Wasabi-Roasted Almonds

• 1 cup raw whole almonds
• 1 tbs. coconut oil
• ¼ to ½ tsp. wasabi powder
• Dash sugar
• ¼ tsp. salt

Preheat oven to 350 degrees F. Melt the coconut oil on a sheet tray in the oven and then toss the almonds in the oil. Roast for eight to 12 minutes until fragrant, and toss with the wasabi powder, sugar, and salt.

VEGGIE BOWL

Veggies of your choice come together to create this fun & healthy Game Day recipe. We made ours with broccoli, tomatoes, carrots, green peppers, radishes and snap peas for a variety of color, texture and flavor!