Healthy Super Bowl Food

Healthy Super Bowl Food |

So, it occurs to me that you may be looking for something tasty to bring to a Super Bowl party tomorrow.

And that maybe you left it to the last minute.

And that maybe you and I have that in common.

I’ve posted a bunch of football appetizers on this blog lately, just none this week because… let’s face it, I’m already over the Super Bowl. I’m pretty much the ultimate fair weather Pats fan, and as soon as they were out, I was, too.

I’ll be in it for the commercials tomorrow, and of course the food… so let me share a few suggestions. These appetizers will make you more than welcome at anyone’s house this Sunday!

Buffalo Brussels Potato Skins with Lightened Up Blue Cheese Dressing – My favorite appetizer of all time, and they even have green stuff hidden in there. Oh my goodness. This is an awesome veggie alternative to wings.

Healthy Super Bowl Food |

Healthy Leek and Gruyere Sweet Potato Skins – If you prefer sweet potatoes, these are totally for you. You can use sharp cheddar instead of the gruyere so they won’t be stinky!

Healthy Super Bowl Food |

Chipotle Black Bean Dip – One of my favorite healthy dips, and super easy to throw together.

Healthy Super Bowl Food |

Extra Creamy Hummus – This is also super fast to whip up a batch of, and is perfect if you want something healthy to munch on.

Healthy Super Bowl Food |

Simple Guacamole – Everyone likes guacamole.

Healthy Super Bowl Food |

And if you’re hosting the party, here are a few suggestions for easy dinners to make:

Vegan Three-Bean Chili – You can double the recipe to make an enormous pot of this. No one will go home hungry!

Healthy Super Bowl Food |

Roasted Red Pepper, Mushroom, and Caramelized Onion Pizza – OK, so the pictures aren’t the best, but this is seriously delicious. Top with the cheese of your choice!

Healthy Super Bowl Food |

Chickpea Tacos with Guacamole – And finally, my most-pinned recipe recently. You won’t believe how quick these tacos are to make, and they’re a great healthy alternative to meaty tacos with cheese and sour cream.

Healthy Super Bowl Food |

Can I put in a shameless plug here for you to like Coffee & Quinoa on Facebook? That way, when I post an urgent plea for someone else to wash my dishes, you can be notified immediately. I KNOW, right?! Also, Pinterest, because then we can play a fun game called “what is Erica going to blog about next week?” It’s usually pretty obvious what’s on my mind when I pin five beet cake recipes in a row (hint hint). And if you’d rather spend Sunday ignoring the Super Bowl and repinning baked good recipes… well, I’m right there with ya!

Enjoy the rest of your weekend!

Vegan Three-Bean Chili

Vegan Three-Bean Chili |

Good morning.

It’s Monday.

And I need another weekend to recover from my weekend. Because it looked something like this:

Vegan Three-Bean Chili |

How exciting is my life when an “exhausting weekend” means I stayed in my apartment and cooked the whole time?

I’m 25, not 85, I swear.

I did get out this weekend, too – to hang out with some friends, get my snow tires put on (finallyyyy, and just in time for more snow!), and see a Sundance movie with Nate.

Vegan Three Bean Chili |

But for the most part, I spent the weekend cooking. And it goes without saying that when I’m cooking, I’m also sampling the food I’m making. This weekend involved its fair share of sampling… as you may be able to tell from the kitchen photo above.

So I could use something healthy to start the week off with.  This vegan chili, chock full of veggies and three types of beans, is just what I have in mind.

Vegan Three-Bean Chili |

There are many delicious chili recipes out there, but this is my favorite veg-based one. It has similar flavors to the ground beef chili I grew up with, but subs veggies and more beans for the beef.

This is not your simmer-all-day type of chili; it’s what I would call a weeknight chili, because it’s done in an hour start to finish. And more than half of that time is hands-off, with your chili bubbling on the stove while you come over and wash my dishes for me.

If chili is not what you’re craving on a Monday morning, just keep it in mind, because remember? Sunday is the Super Bowl. And chili is cheap, easy to make, and tastes even better reheated. The number of people you can feed with this is only limited by the size of your biggest pot.

Have a great start to your week!

Vegan Three-Bean Chili |

Vegan Three-Bean Chili

Adapted from Oh She Glows

Serves 8-10


1 Tbsp olive oil

3 garlic cloves, minced

1 yellow onion, diced

3 carrots, peeled and diced

2 red peppers, diced

16 oz. white mushrooms, sliced

1 14.5-oz. can black beans (low-sodium if possible)

1 14.5-oz. can kidney beans (low-sodium if possible)

1 14.5-oz. can cannellini beans (low-sodium if possible)

1 28-oz. can diced or crushed tomatoes in juice

juice of 1 lime

2 Tbsp chia seeds

3 Tbsp chili powder

1 Tbsp cumin

1 Tbsp unsweetened cocoa powder

2 tsp dried oregano

sprinkle of cayenne pepper

salt and pepper to taste


Heat olive oil in a large pot over medium heat. Add garlic and saute for 30 seconds. Add the onion, carrots, and bell peppers and saute for 5 minutes, stirring occasionally.

Stir in the rest of the ingredients, reduce heat to low, and simmer covered for 30-40 minutes.

Serve chili on its own, with rice, or over a potato for a hearty winter meal!


1 hour

Buffalo Brussels Potato Skins with Lightened Up Blue Cheese Dressing

Buffalo Brussels Potato Skins with Lightened Up Blue Cheese Dressing |

Good morning!

I’m sure some of you have the day off today because of Martin Luther King, Jr. Day. Lucky! For the rest of us, it’s just another Monday at work.

Although I didn’t have a long weekend, I did have a nice relaxing one. On Friday night, Nate and I went out for sushi and then watched Jiro Dreams of Sushi, which everyone at work has been talking about since it came out on Netflix. I’m glad we had some sushi to go with that movie! It would have been torturous otherwise.

Saturday we went to our first Sundance film of the year, a shorts program. We got tickets to a bunch of Sundance movies this year, all of them down here in Salt Lake City. As much as I’d like to go up to Park City, do some celebrity spotting, etc., when it comes down to it, I’m too lazy to drive up there! Or at least, sometimes I am, so I don’t want to buy tickets there ahead of time. The shorts program we saw had some funny shorts and some really weird ones… welcome to Sundance. In any case, I’m excited for the rest of our movies later this week!

Then, of course, Sunday was all about football.

Buffalo Brussels Potato Skins with Lightened Up Blue Cheese Dressing |

I did manage to ignore the first football game, but then watched the Patriots vs. Ravens with some friends at our place.

I don’t have too much to say about that game. Partly because I’m from New England. And partly because I really only watched part of the 4th quarter… that’s generally how I “watch” football.

I’ll be honest… I was in the kitchen. Because no football game would be complete without some football munchies.

Buffalo Brussels Potato Skins with Lightened Up Blue Cheese Dressing |

Which brings us to these potato skins. And begs the question: Have you started planning your Superbowl food yet?

If not, that’s OK, you have plenty of time. But here is something to get the ball rolling.

Buffalo Brussels Potato Skins with Lightened Up Blue Cheese Dressing |

I wasn’t lying last week when I said that potato skins are kind of my new thing. Potato skins stuffed with vegetables, that is, instead of of the traditional bacon and sour cream.

I’m going to go out on a limb and say that these particular potato skins are some of the best things ever. After I made this batch, Nate and I proceeded to devour the entire thing. Later in the week I made them again, same result. I’ve actually now made them 3 times before posting this recipe. What I’m saying is, you might just want to make 2 or 3 batches up front, especially if you are bringing them somewhere. You will NOT regret it.

Buffalo Brussels Potato Skins with Lightened Up Blue Cheese Dressing |

This is a healthy twist on a combination of two classic football foods: potato skins and buffalo chicken. Minus the chicken. I loaded the potato skins with a buffalo Brussels sprout mixture, then topped them with cheddar cheese, a light blue cheese dressing, and cute little celery and carrot sticks. Just to emphasize the whole buffalo flavor theme.

Do not be turned off by the idea of Brussels sprouts here. They are smothered in buffalo sauce and blue cheese dressing, encased in a crispy crunch potato skin, and topped with more melted cheese. The emphasis, taste-wise, is not on the Brussels sprouts… but you still get their healthiness. Bonus!

Buffalo Brussels Potato Skins with Lightened Up Blue Cheese Dressing |

These are a huge crowd-pleaser, and I seriously can’t emphasize enough how amazing they are. I know they take a bit of time to make, but a lot of that is just passive time, with the potatoes baking in the oven. They are SO worth it! Be sure to get the potato skins nice and crispy – we found that these skins were tons better when we let the skins get all golden and crispy-crunchy than if we took them out of the oven a few minutes too early.

Buffalo Brussels Potato Skins with Lightened Up Blue Cheese Dressing |

Buffalo Brussels Potato Skins with Lightened Up Blue Cheese Dressing

Makes 12 small potato skins

Dressing adapted from Skinny Taste


For the skins:
6 small yukon gold potatoes (1 ½-2 lbs total)
olive oil

For the buffalo Brussels:
2 Tbsp olive oil
1/2 yellow onion, diced
1/2 cup hot sauce such as Frank’s red hot
3 cups thinly sliced Brussels sprouts (about 10-12)

For the lightened up blue cheese dressing:
½ cup crumbled or chopped blue cheese
6 oz. non-fat Greek yogurt
1 Tbsp mayonnaise
1 Tbsp freshly squeezed lemon juice (from about ¼ of a lemon)
1 Tbsp white vinegar
sprinkle of garlic powder
sprinkle of onion powder
sprinkle of ground black pepper

For garnish:
3/4 cup shredded cheddar cheese
1 carrot, very thinly sliced (optional)
1 stalk celery, very thinly sliced (optional)


First, bake the potatoes. Preheat oven to 375. Pierce each potato several times with a fork and place on a foil-lined baking sheet. (The foil will make clean-up from the next step easier!) Bake until the potatoes no longer feel hard when squeezed (with an oven mitt on!) – they should give slightly. This took 50-55 minutes for my small potatoes.

(If you like, you can bake the potatoes ahead of time and put them in the fridge, whole, before proceeding. I found that they were easier to scoop out this way. However, you will need to bake the skins a little longer once the insides are scooped out to crisp them up.)

While the potatoes bake, make the lightened-up blue cheese dressing. In a medium-sized bowl, mash together crumbled blue cheese and Greek yogurt with the back of a fork. (To be honest, I would do this in a food processor next time, but I hate cleaning that thing!) Once no large chunks of blue cheese remain, add remaining ingredients and stir until well combined. Keep covered in fridge until ready to use.

Remove potatoes from oven. On a cutting board, cut potatoes in half lengthwise. Scoop out the middles (you can save the extra potato for mashed potatoes, etc.), leaving a thin layer of potato on each skin. Return to lined baking sheet, brush with olive oil and sprinkle with salt and pepper.

Preheat oven to 450. Bake skins at 450 for 10-15 minutes, until golden brown and crisp (10 minutes if the potatoes were hot when you put them in, more like 15 minutes if they had just come out of the fridge).

While the skins are getting nice and crisp, make the buffalo Brussels sprouts. Heat olive oil over medium-high heat. Add diced onion and saute until starting to soften, about 2-3 minutes. Add hot sauce and Brussels sprouts and stir to coat. Saute until Brussels sprouts are tender, which happens quickly – about 2-3 more minutes. Remove from heat.

Remove golden potato skins from oven. Spoon several tablespoons of the Brussels sprout mixture into each one and top with a sprinkle of cheddar cheese. Return to oven for 5 more minutes, until cheese is melted.

Finally, remove from oven. Top each skin with small pieces of carrot and celery. Serve with blue cheese dressing alongside, or go ahead and place a dollop on each skin.



80 minutes

Healthy Leek and Gruyere Sweet Potato Skins

Healthy Leek and Gruyere Sweet Potato Skins

Potato skins are kind of my new thing.

You’ll see what I mean next week when I post another potato skin recipe!

But in the meantime, let’s focus on these guys.

Healthy Leek and Gruyere Sweet Potato Skins

I want to call these football food, because I think you should make them this weekend (when you’re rooting for the Patriots, obviously). But you could make them for dinner just any old night.

Also, unlike most football food (“gameday bucket go boom,” anyone?), these are so good for you!

Healthy Leek and Gruyere Sweet Potato Skins

Healthy Leek and Gruyere Sweet Potato Skins

There’s nothing like some beautiful winter produce to get me excited to get in the kitchen.

Healthy Leek and Gruyere Sweet Potato Skins

These potato skins have just a handful of ingredients, and most of them are vegetables. But then, of course, I added some cheese. That’s how you get football fans to eat their veggies, you know.

Healthy Leek and Gruyere Potato Skins

A word of caution about the cheese, though: Gruyere is kind of stinky. It doesn’t actually taste at all stinky, it just smells kind of funky when these are being prepared and cooked. I didn’t mind it, but if you think you will, try using another sharp cheese, like white cheddar.

These totally hit the spot – perfect for a side dish or light veggie entree. Or a football game!

Healthy Leek and Gruyere Potato Skins

Healthy Leek and Gruyere Sweet Potato Skins

Serves 6 as an entree or 12 as a side


6 small sweet potatoes

2 Tbsp olive oil + extra for baking the skins

3 leeks

3 cloves garlic, minced

2 cups finely chopped cauliflower (a bit less than half a head)

salt and pepper to taste

1/2 cup whipped cream cheese (or regular would work, too)

1 1/2 cups grated gruyere (the hunk I bought was 0.22 lbs)


First, cook the sweet potatoes. Preheat oven to 375. Bake sweet potatoes until slightly squishy when squeezed with an oven mitt, about 75 minutes.

If you have time, I recommend refrigerating the sweet potatoes for an hour or two at this point, as they are easier to scoop out neatly when cold. If you don’t have the time, simply let cool for 10-15 minutes before proceeding.

Cut sweet potatoes in half and scoop out the insides out into a large bowl, leaving a small layer of sweet potato attached to each skin. I find that the easiest way to do this is to go around the sweet potato, marking a line about 1/4 inch from the skin with a spoon. Then I continue to scoop it out inside the lines. If you accidentally scoop all the way down to the bottom on part of your sweet potato, it’s no big deal – you can mush some sweet potato to cover it up with the back of your spoon. Set the bowl of sweet potato flesh aside.

Turn oven up to 450. Line a baking sheet with foil and spray it with cooking spray. (That part is important so your potato skins won’t stick!) Place the skins on the baking sheet, brush lightly with olive oil and sprinkle with salt and pepper. Bake at 450 for 15 minutes to get the skins crispier. (The insides of the potato will not get crispy like an Idaho potato would, though.)

In the meantime, prepare the filling. Trim leeks to just the white parts. Leeks collect lots of dirt in between the layers, so cut each leek in half the long way, and rinse thoroughly. Slice thinly.

Heat a large pan over medium-high heat. Add 2 Tbsp of olive oil. Once hot, add the leeks and saute for about 2 minutes. Add the garlic, saute for another minute, then add the cauliflower. Saute, stirring occasionally, until leeks and cauliflower soften, about 7 minutes. Season to taste with salt and pepper. Remove from the heat.

Mash together the sweet potato flesh and cream cheese. The sweet potato should be soft enough that you can do this with the back of a spoon. Add the leek and cauliflower mixture to the bowl and mix until well combined.

Time to assemble the potato skins! Scoop some of the sweet potato and leek mixture into each skin. Top with about 2 Tbsp of grated gruyere per skin.

Finally, return the skins to the oven at 450 for 5 minutes, or until the cheese is melted.

Serve hot!


2 hours

Chipotle Black Bean Dip

Chipotle Black Bean Dip | Coffee & Quinoa

Last week, as I was writing Friday’s Bachelor cupcake post, I realized something terrible.

Tonight = Bachelor season premier.

Tonight also = National championship bowl game.

Uhhhhh ohhhhh.

Chipotle Black Bean Dip | Coffee & Quinoa

Let’s just say that this is Nate’s and my first “bowl season” living together. (Did not know that was a phrase until last week.) Sure, we’ve been together for many football seasons, but shit got real once my TV was also his TV.

There is football on ALL THE TIME.

Chipotle Black Bean Dip | Coffee & Quinoa

I actually forced him to watch multiple episodes of Honey Boo Boo on New Year’s Day, just so we could take a break from football. Believe it or not, Honey Boo Boo was a compromise. What we were not doing was watching The Best Exotic Marigold Hotel, which sat on our coffee table for 5 whole nights before I gave up and returned it to Redbox, unwatched.

The Bachelor doesn’t even stand a chance.

Yay football.

OK, I don’t really hate football; it’s just the crazy frequency of games recently. (And don’t even remind me about that March Madness thing coming up…)

One thing that all these bowl games are good for, though, is experimenting with new recipes on unsuspecting taste testers. Enter: a new bean dip!

Chipotle Black Bean Dip | Coffee & Quinoa

There have been many bean dips on here lately, and I’m basically just hoping that you love bean dip and all his hummus cousins as much as I do. This one, made with black beans, is much different than my hummus recipes, and much more appropriate to serve to a living room full of hungry football fans. It tastes like classic football food without having any cheese, has a little kick to it, and is unbelievably quick and easy to make.

Making this bean dip tonight: Mandatory. Making your boyfriend watch The Bachelor instead of the bowl game: Optional.

Chipotle Black Bean Dip | Coffee & Quinoa

Chipotle Black Bean Dip

Serves 6


2 cans low-sodium black beans, rinsed and drained (or 3 cups cooked black beans)

2 Tbsp olive oil

juice of 1 lime

1 vine-ripened tomato, roughly chopped

1 large clove garlic, peeled and roughly chopped

1/4 onion, roughly chopped (I used white, but yellow or red onion would also be good)

2 chipotle chilies from a can of chilies in adobo

1 tsp adobo sauce

1/2 tsp cumin

1/4 tsp kosher salt

chopped cilantro for sprinkling

tortilla chips or veggies for serving


Add all ingredients to a food processor and process until smooth. Transfer to a serving bowl and sprinkle with chopped cilantro. Easy peasy!

This dip keeps in the refrigerator for several days, and will become firmer when cooled.


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