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Sunday Suppers with Lunchbox Love – Healthy Snacks for Game Day

I thought it would be fun to have a couple healthy snack ideas for the big game today! Enjoy! Sign up for our FREE Football Fun Facts Printable to add festivity to your party.

Healthier (Vegan) Stuffed Potato Skins – from Love and Lemons

Ingredients

  • 5 small to medium russet potatoes
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper, to taste

Coconut Bacon (makes extra)

  • 1½ cups unsweetened coconut flakes
  • 1½ tablespoons tamari
  • Scant 1 tablespoon maple syrup
  • ½ teaspoon smoked paprika

Sunflower Vegan Sour Cream (makes extra)

  • 1¼ cups hulled raw sunflower seeds
  • 1 cup water
  • 1 garlic clove
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • ½ teaspoon sea salt

Black Bean & Corn filling

  • 1 (14-ounce) can black beans (1½ cups), drained and rinsed
  • ¾ cup frozen corn kernels
  • ¼ cup diced red onion
  • 1 garlic clove, minced
  • 1 tablespoon fresh lime juice
  • ½ teaspoon chili powder, more as desired
  • ½ cup chopped cilantro
  • ½ teaspoon sea salt

Garnish

  • Chives, sliced
  • Jalapeño pepper, diced (optional)
  • Cilantro, chopped

Instructions

  1. Make the Coconut Bacon: Preheat the oven to 350°F and line a baking sheet with parchment paper. Combine the coconut flakes, tamari, maple syrup, and paprika on the baking sheet and toss gently to coat. Spread in a thin layer and bake until dark golden brown and slightly crispy, 7 to 9 minutes. This can be made ahead and stored at room temperature for up to a week.
  2. Preheat the oven to 400°F and line a baking sheet with parchment paper. Scrub the potatoes, poke holes with a fork, and place on the baking sheet. Bake for 1 hour, or until fork-tender. Remove from the oven and increase the oven temperature to 450°F. When cool to the touch, slice each potato in half and scoop out the flesh, leaving a ¼-inch lining of the potato in the shell. Drizzle the potato skins with olive oil, salt, and pepper and place on the baking sheet, cut-side down. Roast for 10 minutes, turn, drizzle with more olive oil and a generous sprinkle of salt, and roast for an additional 10 minutes, or until crispy. Save the scooped out potato flesh for another use.
  3. Make the Sun Cheese: In a blender, combine the sunflower seeds, water, garlic, vinegar, lemon juice, and salt and blend until creamy, about 1 minute. Chill until ready to use.
  4. Make the Black Bean & Corn filling: In a medium bowl, mix together the black beans, corn (it thaws quickly, so I just mix it in frozen), red onion, garlic, lime juice, chili powder, cilantro, and salt.
  5. Scoop the Black Bean & Corn filling into the potato skins and top with the Sun Cheese and Coconut Bacon. Garnish with the chives, jalapeño, and cilantro. Season to taste, as desired.

Cauliflower Crust Pizza Bites – from Weeknight Bite

Ingredients

for the crust:
4 cups riced cauliflower (or 1 large head of cauliflower)
1/3 cup shredded mozzarella cheese
2 tbsp almond flour
1/2 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp onion powder
Salt & pepper to taste

toppings:
1/2 cup mozzarella cheese
1/3 cup marinara sauce (I like Rao’s brand)
Chopped cherry tomatoes
Chopped basil
Any of your favorite veggies!

Instructions

1. Preheat oven to 425. Spray a mini muffin pan* liberally with olive oil spray.
2. If you don’t have pre-riced cauliflower, make the cauli rice by chopping a head of cauliflower into florets
and pulsing them through the food processor until you have a rice-like consistency.
3. Transfer the riced cauliflower to a glass bowl and cover with a paper towel. Microwave for 4 minutes or
until cauliflower has softened. Allow to cool.
4. Using a tea towel, a cheese cloth, or a mesh strainer, drain the water out of the cauliflower. I used
a mesh strainer and paper towels and “pushed” the water out through the strainer.
5. Add the dry cauliflower rice back into your bowl and combine it with the rest of the crust ingredients. Mix
until it’s thoroughly combined.
6. Scoop about a tablespoon of the crust mixture into the mini muffin pan (I used a cookie scoop for this),
and press down so the crust is packed in there.
7. Bake for 10 minutes or until the crust starts to become golden.
8. Remove from the oven and add your marinara sauce, cheese, chopped cherry tomatoes, and any other
desired toppings on top of each individual crust.
9. Bake for an additional 4 minutes or until cheese is melted. If you want extra bubbly cheese, switch to broil for an extra 30 seconds.  Keep your eye on it while the broiler is on – it can go from perfect to burnt in a matter of seconds!
10. Remove from oven and allow to cool slightly. Run a knife around the edges of each pizza to help loosen
it and remove it from the muffin pan.
11. Garnish with fresh basil and serve with an extra side of marinara for dipping!

Vegan Jalapeno Poppers – from Veg Annie

Ingredients
6 jalapeños
1 package firm Mori-Nu tofu
1/2 cup nutritional yeast
2 cloves garlic
1 Tbsp ketchup
1 Tbsp Bragg’s liquid aminos (or soy sauce)
1/4 tsp cayenne powder
1/4 tsp turmeric
2 tsp onion powder
3 tortilla chips, crushed (optional)
chili powder (optional)
Instructions
1. Preheat oven to 400F and prep jalapeños: cut off tops, slice in half, and remove seeds and membranes. Note: wear gloves if you have sensitive skin – the spiciness of the jalapeños started to burn my fingers after a while!
2. Line baking sheet with aluminum foil (or coat with cooking spray) and place jalapeños on top facing up.
3. Add tofu, nutritional yeast, garlic, ketchup, Bragg’s liquid aminos, cayenne, turmeric, and onion powder to blender and blend until smooth to create the cheese mixture.
4. Use a tablespoon to spoon the cheese mixture into each jalapeño.
5. Sprinkle with crushed tortilla chips and chili powder if desired.
6. Bake for 15 minutes.

 

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