These cinnamon chips don’t lie – this fruit salsa is perfecto. And now is the perfect time to start planning those game day snacks! While the Pack may have been defeated, I’m not letting that rain on my parade. Because really, football is all about the snacks anyway, right? And those snacks don’t have to set you back from your healthy eating aspirations. Read on for some of my favorite not-so-sinful game day recipes including this fruit salsa, buffalo cauliflower wings and a roasted red pepper dip that will have you dipping veggies for days.

When you think of game day food, what comes to mind? Visions of buffalo wings, pizza and cheesy dips? Uh huh. Thought so. Now there’s no shame in salivating over everyone’s favorite fried foods. But, brown doesn’t have to be the only color of choice on your plate. Because fruit and veggies can have just as much game when dolled up in their Sunday best. And filling up on these fiber-rich, nutrient dense and high water foods can help you to scale back on some of the more indulgent foods. And yes, I said scale back because eating healthy doesn’t have to be black or white – especially if you’re just hopping off the January Whole30 train and ready to imbibe in some of the sworn off foods. Here are some my tips for eating healthy-ish at game day.

Tips for a Healthy-Ish Game Day

1.) Hydrate! Hunger is often masked as thirst. Before your game watch, chug a glass of water to curb your appetite. If you’re enjoying adult beverages, consider swapping every other drink for a glass of water. If water isn’t your thing, think about dressing it up with some fresh fruit or grabbing a flavored seltzer water.

2.) Bigger Is Not Always Better. Grab a smaller, appetizer-sized plate rather than a dinner-sized plate at the buffet table. More often than not, we’ll fill the space of our plates, so this is a way to hold yourself back from piling on portions that are too large. It also forces you to make choices of the things you really want, but everything is not gonna fit on that tiny plate.

3.) Mamma Always Said, Veggies First. Before you dive head first into that pizza, grab a plate of fruits and veggies with healthy-ish dips. This ensures you get in those greens and will keep hunger at bay so that you’re more conservative when you get to the good stuff like those wings you wanted to devour.

4.) Step Away From the Buffet. Out of sight, out of mind. Ever find yourself endlessly munching because you’ve been standing by a table piled high with food for the last hour? Take yourself away from the food. Force yourself to make the choice of walking over to the buffet for more food. In fact, sit as far away as you can! It serves a dual purpose of getting in those steps and being more mindful of your choices.

5.) Walk It Out. Find some time to get in some movement, whether it be a pre-game workout, a half-time dance party with Shakira or scheduling a post-game workout session the next day. It’s a long game and that means a lot of sitting. At a minimum, make sure to stand up and walk around every 20 minutes or so. Maybe even consider watching the game on an exercise ball to get in some core work. Do you, but also, do some movement to offset some of the excess calories.

Now that you’re ready to get your healthy-ish game on, let’s dive into some of my favorite, not-so-sinful game day snacks!

Fruit Salsa and Cinnamon Tortilla Chips
Makes: 6-8 servings

Ingredients:
Fruit Salsa
– 2 Golden Delicious apples peeled, cored and diced
– 8 oz of raspberries, cut in half
– 16 oz of strawberries, diced
– 2 kiwi fruit, peeled and diced
– 3 T fruit preserves
– 1 T coconut sugar (optional)
Cinnamon Tortilla Chips
– 2 packages of tortillas (I used Mikey’s Gluten-Free Cassava Flour Tortillas)
– Ghee, ghee spray or butter spray (I used Vital Farms Ghee Butter)
– Coconut sugar and cinnamon (I used 2 T sugar for every 1/4 tsp of cinnamon)

Directions:
Step 1: To make the tortilla chips, pre-heat the oven to 350 degrees Fahrenheit and place a piece of parchment paper on a baking sheet. Using  a scissors, cut each tortilla into 6 or 8 wedges and place in a single layer on the parchment paper. Either spray the tortilla wedges with ghee or butter spray, or brush on the ghee butter. Sprinkle with the cinnamon sugar mixture, flip and repeat. Place in the oven for 15 minutes and allow to cool. You likely will need to do this in a few batches.

Step 2: To make the fruit salsa, add all of the ingredients to a large bowl and gently mix. Place in the fridge for 15 minutes to chill and serve with the tortilla chips!

Buffalo Cauliflower Wings
Serves: 3-4

Ingredients:
Buffalo Cauliflower Wings
– 1 head of cauliflower, cut into florets
– 1/2 C almond flour
– 1/2 C water
– 1 tsp garlic powder
– 1/2 tsp salt
– 2/3 C hot sauce
– 1 T ghee or melted butter (I used Vital Farms Ghee Butter)
Greek Yogurt Ranch
– 3/4 C plain, full fat Greek yogurt
– 1 tsp lemon juice
– water to thin
– onion powder
-lemon pepper seasoning

Directions:
Step 1: To make the cauliflower wings, pre-heat the oven to 350 degrees Fahrenheit and place a piece of parchment paper on a baking sheet. In a large bowl, mix the almond flour, water, garlic and salt. Toss the cauliflower florets in the mixture to coat and place on the baking sheet in a single layer. Bake in the oven for 15 minutes, flipping the cauliflower mid-way through.

Step 2: To make the buffalo sauce, place the hot sauce and ghee or melted butter in a large bowl. Take the cauliflower out of the oven and using a spatula or tongs, place in the bowl of hot sauce and toss gently to coat. After coating the cauliflower, place back on the baking sheet in a single layer and bake for an additional 10 minutes, flipping the cauliflower mid-way through.

Step 3: Finish the cauliflower by setting the oven to broil at 450 degrees and baking an additional 15 minutes, flipping the cauliflower mid-way through. Allow to cool.

Step 4: To make the Greek yogurt dipping sauce, stir the Greek yogurt and lemon juice in a small bowl. Add enough water to get your desired consistency and enough onion powder to get your desired level of flavor. Add in small increments. Finish with a few shakes of lemon pepper seasoning.

Roasted Red Pepper Cashew Dip
Makes: 8-10 servings

Ingredients: 
– 1 red bell pepper, roasted (I bought a jar from Trader Joe’s)
– 1 C raw cashews soaked overnight in the fridge
– 1/2 C of water
– 1 clove of garlic (or 1 tsp of jarred, minced garlic)
– 1 tsp smoked paprika
– 1 tsp nutritional yeast
– 1/2 tsp salt
– freshly ground black pepper, to taste

Directions:
Place all ingredients in a food processor. Mix until a creamy texture. Add additional water depending on desired thickness. Serve with your favorite veggies, crackers or chips.

Game Day is on! Share any of your favorite game day snacks below!

The post Game On For Healthy Snacks appeared first on The Shooks Life.

Holy shakshuka! We’re almost halfway to Whole30! If you thought there would be a turning where it just got easy…you’d likely be disappointed. Sorry not sorry to reveal the awful truth that the rollercoaster isn’t over yet and there will be days (or hours) where you feel like king of the world and others where you are seriously considering ending your Whole30 run. I’m guilty too. So together, let’s stick with it and gobble up these Whole30 delights in my Whole30 Survival Guide: Part Three. # Whole30 Snacks

By now your love (or hatred) for vegetables is likely boundless, you’ve mastered every type of breakfast sweet potato hash there ever was and either the monotony is soothing if you like routine, or driving you nuts if you’re a variety monster like me. However, hopefully there are things you’re starting to enjoy about Whole30, like the mid-afternoon sugar pangs that have started to subside (holy crapola our bodies have learned how to survive off something other than sugar for energy!) or increasing energy levels (amazing what food with substance can do) or maybe even seeing outward benefits (hello radiant skin). Let’s remind ourselves of all these good benefits to keep us on track and start thinking what life after Whole30 might look like.

Life after Whole30…have you thought about it yet?

What might you take away from this venture? What bad habits can you start to nix and what good ones can you incorporate into your everyday? For me, it’s more mindful snacking and skipping that nightly glass of wine. Don’t get me wrong, I will definitely still indulge in some vino, but it will be less habitual and more joyful.

I’ve also given some thought to Paleo.

My take on Paleo is that it’s a more sustainable version of Whole30 that allows you to incorporate foods back into your diet that aren’t going to upset your system or cause you to go haywire (for example, if dairy doesn’t bother you, you can have that Greek yogurt, but if pancakes always mean endless stacks, you stay away from them even if they include compliant ingredients like almond flour). Here’s a quick synopsis comparing the two:

Whole30 Restrictions:
-No sugar, real or artificial.
-No alcohol, even in cooking.
-No grains or gluten-free pseudo grains.
-No legumes or peanuts.
-No dairy, cow or sheep.
-No baked goods, junk food or treats that contain “approved” ingredients. For example, pancakes. The goal is to break the craving, not replace it with coconut flour pancakes.

Paleo Restrictions:
-No refined sugar (allows for honey, maple syrup and coconut sugar).
-Limited less processed alcohol (red wine, ciders, distilled spirits like vodka, gin & tequila without sugary mixers).
-No grains (however, you can make Paleo-friendly breads with ingredients like almond flour and coconut flour).
-No legumes or peanuts.
-No dairy, cor or sheep.
-Baked goods and treats with approved ingredients are allowed such as these Paleo Apple Hand Pies, this Chocolate Avocado Mousse, these Corn Bread Muffins or Paleo Banana Muffins.

The intent of Paleo is to eat like our ancestors, but in today’s modern world – more whole foods, but also conventional foods with clean ingredients. That’s something I can definitely get behind, especially if occasional non-compliant ingredients are allowed. I’ve done Whole30 before, so I know my triggers (sugar and dairy are no bueno for my skin) but for the most part, my body is happy. So, be choiceful of what works for you. If intuitive eating (eating what is right for your body) is more your jam and you’re done with restrictions, go for it. Start to think about what you might take away from this experience though.

Now for the recipes! See below for some of my fav new editions to my Whole30 repertoire. Note that the red pepper crema that is paired with the cauli steak is AWESOME as a veggie dip too, especially if you’ve been missing hummus. I hope you enjoy these as much as I did!

Whole30 Harissa Shakshuka with Cashew Ricotta (optional)
Serves: 4-6
Ingredients:
Shakshuka
– 3 T EVOO
– 1 yellow onion, chopped
– 1 red bell pepper, seeded and diced
– 3 cloves of garlic, minced
– 1 (28oz) can of crushed tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 2 T harissa paste
– 2 generous handfuls of fresh spinach
– 3/4 tsp salt
– 1/4 tsp black pepper
-6  large eggs

Cashew Ricotta (optional)
-1 1/2 C cashews, soaked overnight (or at least 4 hours)
-1/2 C water
-1 T apple cider vinegar or lemon juice
-1 clove of garlic
-2 T nutritional yeast
-dash of onion powder, salt and pepper

Directions:
Step 1: Heat oven to 375 degrees.
Step 2: Make the cashew ricotta, if including it in the recipe (highly recommended!) – this will add a creamy texture and temper the heat of the harissa, but you can certainly omit. Add all of the ricotta ingredients to a food processor and pulse until smooth and creamy. Scoop into a small bowl and set aside.
Step 3: Make the shakshuka by heating the olive oil in a large dutch oven or cast iron skillet over medium heat. Add the diced onions and red bell peppers. Cook stirring occasionally until softened – about 10-15 minutes. Add the garlic and cook until tender and fragrant, stirring frequently – about 1-2 minutes. Stir in the remaining ingredients through the black pepper and allow to simmer until the sauce thickens, about 10 minutes.
Step 3:  Create 6 small divots in the sauce. Gently crack the eggs in each of the divots. Transfer to the oven and bake until the eggs are just set, 7 to 10 minutes. Serve with pita bread, challah or other bread of your choice (shown with Simple Mills flatbread).

Cinnamon Persimmon Chia Pudding
Serves: 3-4
Ingredients:
Vanilla Cinnamon Chia Pudding
– 1 1/2 C unsweetened vanilla almond milk
– 1/2 tsp vanilla extract
– 1/4 tsp cinnamon
– sprinkle of cardamon
– 1/4 C + 2 T chia seeds
Persimmon Puree 
– 3 very ripe persimmons, stems removed
– 1/8-1/4 tsp cinnamon

Directions:
Step 1: Make the chia pudding by adding the almond milk and seasonings to a mason jar. Stir to combine. Add the chia seeds and stir until evenly distributed. Place in the refrigerator overnight. Note that I always recommend adding the chia seeds after you’ve mixed everything else together because the seeds very quickly start to clump and adhere to the mixture. Combining the other ingredients first ensure more even distribution of the flavoring.
Step 2: Make the persimmon puree by placing large chunks of the persimmon into a food processor with the cinnamon. Pulse until it is the texture of chunky applesauce. I include the peels in my puree, but you can opt to remove beforehand. Note: make sure the persimmon is super ripe (almost mushy in texture like an overly ripe plum) otherwise the flavor will be too bitter and it will be tough to blend.

Cauliflower Steak with Roasted Red Pepper Crema
Serves: 2-4 depending on size of cauliflower head

Ingredients:
Cauliflower Steak
– 1 head of cauliflower
– EVOO
– 3 cloves of garlic
– Italian herb mix
– Salt and pepper
Roasted Red Pepper Crema
– 1 red bell pepper, roasted (I bought a jar from Trader Joe’s)
– 1 C raw cashews soaked overnight in the fridge
– 1/2 C of water
– 1 clove of garlic (or 1 tsp of jarred, minced garlic)
– 1 tsp smoked paprika
– 1 tsp nutritional yeast
– 1/2 tsp salt
– freshly ground black pepper, to taste
– optional: 1 scoop of Vital Proteins Collagen Peptides
Extras (optional)
-Kale or broccoli sprouts
-Chopped pistachios or pumpkin seeds

Directions:
Step 1: Pre-heat the oven to 400 degrees Fahrenheit. Remove the leaves from the head of the cauliflower, keeping the core intact. Place the cauliflower core side down on a cutting board and slice into 1/2 inch thick slices starting from the center. I can generally get 2 full “steaks” from a small head of cauliflower or 4 from a large head. Place the cauliflower steaks and remaining florets on a sheet pan dusted with extra virgin olive oil.
Step 2: Combine the olive oil, 1 tsp of the Italian herb mix and the minced garlic in a small bowl. Brush the olive oil mixture liberally on the cauliflower steaks and florets. Sprinkle with salt, pepper and more Italian herbs if you like. Place in the oven and roast for 15-20 minutes. Option to flip midway through, but I didn’t find it necessary.
Step 3: While the cauliflower steaks roast, make the roasted red pepper crema by adding all of the ingredients to a food processor. Pulse until the texture is creamy, adding more water if the mixture is too thick.
Step 4: Assemble the cauliflower steaks by liberally spreading the roasted red pepper crema on each of the serving plates. Lay a cauliflower steak on top of each of the plates with the crema. Option to sprinkle each steak with sprouts of your choice as well as crushed pistachios or pumpkin seeds (also known as pepitas). Serve with the remaining cauliflower florets and an additional side of choice (I like to serve with roasted Brussels sprouts, but a creamy soup would be nice as well).

Banana Sushi

Ingredients:
– 1 banana
– Nut butter of choice
– Hemp seeds, or coating of choice

Directions:
Step 1: Peel the banana and roll it in your favorite nut butter (sunflower seed butter shown).
Step 2: Sprinkle your favorite coating on top such as hemp seeds (shown), coconut shreds, crushed nuts or, if you’re not doing Whole30, chocolate chips or sprinkles.
Step 3: Slice into coins and enjoy immediately, or freeze for later.

 

 

Superfood Truffles

Ingredients:
– 1 C medjool dates
– 1 C shredded coconut
– 2 T coconut oil
– 1/4 C Navitas Organics Maca Powder
– Pinch of salt
– Coating options: shredded coconut, crushed pistachios, cacao powder

Directions:
Step 1: Place all of the truffle ingredients in a food processor, roll into balls.
Step 2: Option to roll the truffles in your favorite coatings as shown!

 

 

Bacon, Butternut & Beet Harvest Salad
Serves: 4

Ingredients:
-1 medium butternut squash
-4 beets
-1 package of bacon
-1 bag of arugula
-1/2 C of pecan pieces
-1 shallot, small diced
-2 T of apple cider vinegar
-salt and pepper to taste

Directions:
Step 1: Pre-heat the oven to 375 degrees Fahrenheit. Place aluminum foil over a baking sheet. Add the pecan pieces to the baking sheet and mix with a little vegetable oil and sea salt. Once coated, place the baking sheet in the oven for 7-10 minutes, or until the nuts are fragrant and toasted. Set aside in a small bowl.
Step 2: Increase the oven temperature to 400 degree Fahrenheit. Peel the butternut squash, scoop out the “guts”, then slice into 1-inch cubes (for tips on cutting/prepping, see this post with a non-Whole30 version of the recipe). Do the same with the beets, rinsing, peeling and slicing into 1-inch cubes. Place on the same baking sheet that was used for the nuts. Coat in vegetable oil and sea salt, placing in the oven for 40 minutes to roast, flipping halfway through. The vegetables are done when easily pierced with a fork. Option to roast under the broiler on high for 1-2 minutes to get a crispy outer coating. Place in a medium bowl.
Step 3: Crisp the bacon slices in a pan, making sure to reserve the drippings in a glass measuring cup or jar. Once the bacon is crisped, place on a paper towel lined plate to cool. When cool, use a kitchen sheers to slice into 1-inch pieces atop the bowl with the roasted butternut squash and beets.
Step 4: Make the dressing by drizzling the reserved bacon drippings in the fry pan (about 1/4 C) and heating over medium on the stove top. Add the diced shallots, cooking until carmelized and browned. Remove from heat and swirl with the apple cider vinegar. Add to the bowl of roasted butternut squash, beets and bacon. Mix together with the arugula.
Step 5: Assemble the salad by layering the squash, beet and bacon mixture over a bed of arugula. Add the toasted pecans and enjoy!

That’s your week 3 roundup! It never gets easier, but each day we get closer to day 30. Stick with it, my friends! # Whole30 Snacks

The post Whole30 Survival Guide: Part Three appeared first on The Shooks Life.