4 better-for-you Recipes for the superbowl

The Diet ID team is excited to share four Superbowl-friendly recipes that are easy, healthy, and oh yeah, really delicious.

Edamame Dip

This is a super popular recipe at gatherings. It’s rich in fiber, antioxidants, and phytonutrients, and it’s great not only as a dip but as a sandwich spread, dressing for potato salad or other salad (thin out with a bit of water), or baked potato topping.

ingredients

  • 1 12-oz bag frozen shelled edamame

  • ⅓ cup olive oil

  • 3 tbsp seasoned rice vinegar*

  • ½ tsp salt

*If you have only plain or cider vinegar, use that and add a pinch of salt and 1 tsp sweetener of your choice.

 
Instructions

  1. Thaw edamame by placing in a bowl of hot water for 10 minutes (change water periodically) or leaving in the fridge overnight.
     

  2. Place all ingredients in a food processor and puree until smooth, scraping down the sides as needed.

Colorful Fruit Skewers

People can’t seem to resist fruit when it’s all cut up and ready to eat, arranged like a rainbow on a stick.

Ingredients

  • 2 ripe mangos or oranges

  • 1 quart berries of your choice

  • 4-5 kiwis

  • 2 cups gapes

instructions

Peel and cut fruit (except grapes) into 1-inch chunks. Pierce fruit in a repeated pattern.

Roasted Chickpeas

ingredients

  • 2 cans chickpeas, rinsed and thoroughly dried

  • 1-2 tbsp olive oil

  • salt and pepper to taste

Instructions

  1. Preheat oven to 300 degrees.

  2. Toss chickpeas in a big bowl. Add oil and toss.

  3. Sprinkle with salt and pepper. Add more seasonings to your liking. We like curry, cumin, or chili.

  4. Spread on a baking sheet lined with parchment paper. Roast for 3 hours, shaking pan every 20 minutes.

Mini Black Bean Tacos

These tacos are always a hit at parties.

Ingredients

  • 1 tbsp olive oil

  • 2 cloves garlic, minced

  • 1 tsp chili powder

  • 1 tsp cumin

  • 1 can black beans, rinsed and drained

  • 1/2 cup tomato salsa

  • 1 small onion, diced

  • juice of 1/2 lime

  • 1 avocado, diced

  • 1 cup fresh cilantro leaves

  • 12 mini tortillas (“street taco” size)

instructions

  1. Heat the oil in a large saute pan over medium heat.

  2. Add the garlic, chili powder, and cumin, and sauté for about 2 minutes.

  3. Add the black beans and salsa. Mash up the beans a little with the back of a spoon.

  4. Cook, stirring frequently, for 5 minutes.

  5. Add onions and stir until just heated through but still a little crunchy.

  6. Add a squeeze of lime juice and stir. 

  7. Fill the tacos with the bean filling, and bake at 375 for 10 to 12 minutes.

  8. Top with avocado, and cilantro.

  9. Serve with lime wedges and garnish of your choice.