Even though our Vikings aren’t in the Super Bowl – many of us will still be attending some Super Bowl festivities. To help you stay on track while having some fun, Tracey Dillon, LRD, our dietitian suggests bringing some of these healthier snack options to the party.
Crispy Parmesan Garlic Edamame
(makes 4 servings, ½ cup per serving)
2 cups edamame, raw
1 tbsp olive oil
¼ cup parmesan cheese, grated
¼ tsp garlic powder
1 pinch of black pepper to taste
1. Preheat oven to 400 degrees F. Line the baking sheet with parchment paper or foil.
2. In a medium mixing bowl, add parmesan cheese, garlic powder, pepper and mix together.
3. In another medium mixing bowl, add fresh or thawed edamame. Top with olive oil and toss until edamame is coated.
4. Pour parmesan cheese mixture on top of edamame and stir until evenly coated.
5. Spread over prepared baking sheet in an even layer. Bake in the oven for 12-15 minutes or until cheese is melted and browned. Let cool before serving.
Cauliflower Buffalo Bites
(makes 4 servings, recipe comes from NDSU Extension Service)
One Large head caulifl
ower, cut into bite sized pieces
2 tsp. garlic powder
Olive oil
1/8 tsp. pepper
1/3 c. hot wing sauce of choice
Other: 1 gallon or larger size plastic bag
1. Preheat oven to 450 degrees and place cauliflower florets in a plastic zip top bag. Drizzle enough olive oil to barely coat.
2. Add garlic powder and pepper. Close bag and toss ingredients around until all are coated.
3. Place on cookie sheet and bake for 15 minutes, turning them once while baking. *check them 10 minutes for desired tenderness. Remove from oven.
4. Add hot sauce and toss florets to cover with sauce. Start with about half the sauce and add more to your taste.
5. Return to oven and cook for an additional five minutes.
6. Serve and enjoy.
Salsa Eggs
(makes 1-2 servings)
2 boiled eggs
1 tsp Dijon mustard
2 tsp fresh salsa
Start by cutting the eggs in half and removing the yoke.
In a small bowl mix the yokes with mustard well. Put yoke mixture equally back into eggs.
(Try using a zip lock baggie with a small slit in the corner to put yoke mixture back into the eggs)
Top egg halves with salsa and serve.
Tracey Dillon, LRD, Valley Weight Loss Clinic Dietiian