Top 9 Classic Recipes: The Healthy Take
Hosting a party? Just looking for some new healthier ways to feed the family? Try swapping out the usual platters with these 9 healthier alternatives to classic items.
- Cajun Bean Chili
- Chicken Meatballs (gluten free!)
- Chipotle Barbeque Sauce
- Baked Carrot Fries
- Biscuits (gluten free!)
- Marinated Mushrooms
- Butter Cookies
- Rice Crispy Bars (gluten free!)
- Caramel Apples (gluten free!)
Cajun Bean Chili
- 1 medium yellow onion, chopped
- 1 medium yellow or red bell pepper, diced
- 3 cloves garlic, pressed
- 1 tsp paprika
- 1 tbsp chili powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp fennel seeds
- 1 tsp cumin
- 1/8 tsp cayenne pepper
- 1 – 15oz. can of kidney beans
- 1 – 15oz. can of diced tomatoes
- Optional: cooked ground turkey
- Chop onion and press garlic. Let sit for 5 minutes to bring out the full health benefits of each!
- Saute onion and bell peppers for 5 minutes.
- Add garlic, spices, tomatoes and kidney beans.
- Simmer for 15-20 minutes.
- Season to taste with salt, pepper and olive oil.
Gluten-Free Chicken Meatballs
- 1 cup zucchini, chopped (about 1 zucchini)
- 1 cup carrots, chopped (about 2 carrots)
- 1/2 cup parsley, coarsely chopped
- 3 medium gloves garlic
- 1/4 cup blanched almond flour
- 1 egg
- 1 pound boneless skinless chicken breasts
- 1 tsp Celtic sea salt
- 1/2 tsp ground pepper
- 1/4 tsp chili powder
- Preheat oven to 350 degrees.
- In a food processor, pulse together zucchini, carrots, parsley and garlic.
- Add almond flour, egg and chicken.
- Then add salt, pepper and chili powder and process until thoroughly combined.
- Drop tablespoon sized balls of the chicken mixture onto a parchment lined baking sheet.
- Bake meatballs for 20 to 25 minutes and then serve.
Chipotle Barbeque Sauce
- 1/4 cup extra virgin olive oil
- 1 medium onion, chopped
- 6 to 8 cloves garlic, peeled and coarsely chopped
- 1 24oz. jar strained tomatoes
- 1/2 cup grade B maple syrup
- 1/2 cup apple cider vinegar
- 1 tbsp blackstrap molasses
- 2 tsp Herbamare or sea salt
- 1 to 2 tsp chipotle chili powder
- 1/2 to 1 tsp ground black pepper
- Heat a 3-quart pot over medium heat. Add olive oil and let it heat up for a minute, then add in onions.
- Saute onions in oil for about 10 minutes, or until very soft and golden brown.
- Add garlic and saute one minute more.
- Add remaining ingredients, stir, cover and simmer on medium-low heat for about 10 to 15 minutes, stirring occasionally.
- Remove from heat and transfer sauce to a blender and blend until smooth.
- Taste and adjust salt and seasonings to your liking, then serve.
Store any unused sauce in a glass far in the refrigerator for up to 10 days, or freeze for longer storage.
Baked Carrot Fries
- 6 large carrots
- 2 tbsp olive oil
- 1/2 tsp Celtic sea salt
- Cut each carrot into 2-inch long sections.
- Cut each section into thin sticks.
- In a large bowl, toss carrot sticks with olive oil and salt.
- Spread out carrot sticks on a parchment paper lined baked sheet.
- Bake at 425 degrees for 18 to 22 minutes until carrots are browned.
- Let cool and serve.
- 2 cups blanched almond flour
- 1/2 tsp celtic sea salt
- 1/2 tsp baking soda
- 1/2 cup coconut oil
- 2 eggs
- 1 tbsp agave nectar
- In a medium bowl, combine almond flour, salt and baking soda.
- In a large bowl, blend together buttery spread, eggs and agave.
- Stir the dry ingredients into the wet until a nice dough forms.
- Roll out dough between 2 pieces of parchment paper to 1 1/2 inches thick.
- Using a spatula, transfer biscuits to a parchment lined baking sheet.
- Bake at 350 degrees for 15 minutes or until biscuits are browned on the bottom edges.
- Serve with gravy, jelly or whatever else you like!
- 2 lbs fresh mushrooms
- 1 tbsp lemon juice
- 1 tbsp cider vinegar
- 1 tbsp onion powder
- 1 tbsp minced garlic
- 1 tbsp chopped parsley
- 1/2 tsp salt
- 1/2 tsp liquid sweetener (such as stevia)
- 1/2 tsp oregano
- 1/8 tsp black pepper
- Wash mushrooms and trim bottoms off stems.
- Place in a large saucepan and cover with water; add lemon juice, mixing well.
- Bring to a boil and simmer until mushrooms are just tender (no more than 5 minutes).
- Remove from heat and drain liquid from pan.
- Combine remaining ingredients in a storage container large enough to hold all the mushrooms and mix well.
- Add mushrooms to storage container, cover, shake vigorously and refrigerator 24 hours before serving.
- 1/2 cup very soft coconut oil
- 1/2 cup honey
- 1 egg, lightly beaten
- 1/4 tsp salt
- 1 tsp baking soda
- 3 1/2 cups blanched almond flour
- Additional almond flour as needed for rolling pin and cutting surface.
- For ginger cookies, use 1 1/2 tsp ginger, 1/2 tsp cloves, and 1 tsp cinnamon
- For sugar cookies, use 1 1/2 tsp nutmeg
- Cream together butter and honey. Add lightly beaten egg, salt, baking soda, and the desired spices for Ginger or Sugar flavored options. Add almond flour and stir until well combined.
- Divide dough in half and put on 2 large sheets of plastic wrap. Form the dough into balls then press down into flat patty roughly 1/2 inch think. Refrigerate dough for 1 hour.
- Preheat oven to 350 degrees. Roll dough out on floured surface to 1/4 inch thickness and cut dough using cookie cutters.
- Bake cookies, 1 inch apart, for 7 to 10 minutes.
Gluten-Free Rice Crispy Bars
Ingredients for Crispy Bars:
- 1/2 cup organic untreated coconut oil
- 1/2 cup unsweetened cocoa powder or chocolate powder
- 5 tbsp maple syrup
- pinch of fine grain sea salt, to taste
- 1 tsp pure vanilla extract
- 1 cup rice crisp natural cereal
Ingredients for Peanut Butter Shell Drizzle:
- 2 tbsp all-natural organic peanut butter
- 1 1/2 to 2 tsp coconut oil, as needed to think out.
- 1 tsp maple syrup
- For Crunch Bars: Line a 9×5 inch loaf pan with 2 pieces of parchment paper, one going each way. In a pot over low heat, gently melt the coconut oil and then whisk in the rest of the crunch bar ingredients (except the rice crisp cereal) to taste. Once the mixture is smooth, remove from heat and stir in the cereal. Pour mixture into prepared pan, smooth out, and then freeze for 10 to 15 minutes or until the chocolate is solid.
- For Peanut Butter Drizzle: Melt the coconut oil and then whisk in the peanut butter and maple syrup (or liquid sweetener). Adjust to taste if desired. Scoop into a plastic baggie.
- Remove crunch bar from freezer and cut into 12 small bars. Snip a tiny hole in the baggie and drizzle the mixture onto the bars.
- Return bars to freezer until drizzle is solid (about 5 minutes).
- Serve straight from the freezer or fridge. Bars will melt slightly at room temperature so don’t keep them out for long! Store leftovers in the fridge or freezer.
- 1 cup maple syrup or agave
- 1 1/4 cups heavy cream (or coconut milk)
- 1/2 tsp Celtic sea salt
- Sliced apples, for dipping
- Heat agave in saucepan until tiny bubbles form around the edges – a very low simmer.
- Continue heating agave this way for 5 minutes (this reduces the water content of the agave).
- Add heavy cream or coconut milk and salt, then bring mixture to a boil.
- Reduce heat to an active simmer; continue to simmer for 7 to 10 minutes.
- Remove mixture from heat when the caramel reaches a darker nutty color.
- Place saucepan in a large bowl of ice water to cool and thicken caramel mixture.
- Place a large bowl of apple slices on the table.
- Serve caramel in individual ramekins.
There you have it! Nine different (and tasty!) ways to enjoy the standard Big Game cuisine in new and healthier ways. Enjoy! Questions? Contact us today.