Super Bowl parties are all about the food, why not have a team town themed spread? Make a couple of appetizer snacks representing the best food from both Seattle and New England. Add a vegetable platter and you will be all set with a healthy and delicious spread with the 4 options below, complete with dessert.
Keith Kantor, a Norcross nutritionist and author of the book “The Green Box League of Nutritious Justice” (Effective Press $38.95) provided the following recipes to share with AJC readers.
Seattle is known for its coffee; instead of drinking coffee why not have as a healthy dessert? This simple recipe is not only healthy but also rich and delicious.
Recipe Highlights-
Low Allergy
Dairy Free
Refined Sugar Free
Low Calorie
Energizing
Iced Coffee “Ice Cream”
Prep time: 5 min.
Cook Time- NA
Set Time- 30 min.
Ingredients
◦ 3 cups vanilla or chocolate coconut yogurt
◦ 1-cup espresso, cooled to room temperature (if you do not have espresso a bold coffee will do).
◦ 2 tsp liquid stevia extract (Kantor recommends NuNaturals or SweetLeaf)
◦ 1 teaspoon pure vanilla extract
Directions
1 In a large bowl, stir together all of the ingredients.
2 Spoon the mixture into an ice cube tray or silicone cube mold. Freeze until semi solid- solid.
3 Fill a high-powered blender (Ninja, Vitamix, bullet, etc.)
4 Scoop the ice cream into serving bowls. Serve with some mini dark chocolate chips, some fresh berries or eat by itself.
Yields 6 serving. Serve in shot glasses as a dessert snack to yield additional servings!
Calories: 93
Fat: 4g
Carbohydrates: 14g
Protein: 1g
Seattle is also known for its smoked salmon, salmon is not only a healthy source of omega 3 fatty acids, and it will make any appetizer spread upscale.
Recipe Highlights.
Gluten Free
Low Carb
Heart Healthy
High Protein
Smoked Salmon and Cream Cheese Cucumber Bites
Prep Time: 10 minutes
Total Time: 10 minutes
Yields: 40 bites
Ingredients
◦ 2 Cucumbers, peeled and cut into 1″ rounds
◦ 1 pound smoked salmon, cut into bite sized pieces
◦ (1) 8 ounce package cream cheese, softened
◦ 3 tablespoons fresh dill, chopped
◦ 1 tablespoon Horseradish (more or less to taste)
◦ 1 tablespoon coconut milk, optional
Toothpicks or tiny party forks
Instructions
◦ Peel cucumbers and slice them into 1″ circles. Arrange on a platter as desired.
◦ Place cream cheese, dill, horseradish, and coconut milk in a large bowl. Beat until well combined.
◦ Spread 1 teaspoons of cream cheese on top each cucumber slice (more or less to taste), and then top each slice with a bite sized piece of smoked salmon. Insert a toothpick down the center to keep in place.
◦ Serve immediately, or keep in the refrigerator until needed.
New England is known for its Clam Chowder and other delicious seafood. Serve small cups of this chowder with high fiber rolls or crackers and kiss the guilt away.
Recipe Highlights:
Reduced Fat
Reduced Calorie
Portion Control
Still creamy without the fat
No processed ingredients
New England Clam Chowder (without the guilt)
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
Yield: 6-7 Quarts
Ingredients
4 large yellow Onions
4 chicken bouillon cubes
6-7 potatoes, washed, and chopped
1 teaspoon dried parsley
1 teaspoon dried dill
1 teaspoon garlic powder
6-8 bay leaves
salt and pepper to taste
6 pounds Ready to use, Sea Clams (with juice)
2-12 ounce cans evaporated milk
Water (see directions)
1 Tbsp. olive oil
Directions
Heat a large saucepan over medium heat with olive oil
In a food processor, roughly puree the onions, keeping them as coarse as possible.
Pour them into the heated pan. Add the bouillon cubes, and cubed potatoes. Toss. Reduce heat to low and cover.
Cook until softened, about 40 minutes.
Once softened, using a potato masher, just barely mash some of the potatoes. Keep most of it cubed for texture, but mashing a little bit helps to naturally thicken the chowder.
Next add water to JUST cover the top of the potatoes.
Add the parsley, dill, garlic powder, bay leaves, and a dash of salt and pepper.
Stir in clams, cook on medium-low for 20-30 minutes.
Add the evaporated milk, cook until boiling. Shut the stove off, but leave the pan on it.
Cover, and allow it to “form” for 30-40 minutes, to reduce down and slightly thicken. Serve and Enjoy!
New England is also known for their lobster rolls. Instead of having a large lobster roll make it a “snack” and have lobster sliders in wheat slider buns.
Recipe Highlights:
Reduced calorie
Portion control
High protein
New England Lobster Sliders
Prep: 10 min.
Assembly: 5 min.
Cook: 2 minutes to toast buns
Yields: 8
Ingredients
3/4 cup finely chopped celery with leaves
1/2 cup olive oil based mayonnaise
1/4 cup thinly sliced fresh chives
1 tablespoon finely chopped fresh tarragon
1 tablespoon fresh lemon juice; more to taste
Kosher salt and freshly ground black pepper
1 1/2 pounds (4 cups) cooked lobster meat
8 Wheat slider buns
Directions
1. In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in the lobster meat and season to taste with more lemon, salt, and pepper.
2. Position a rack 6 inches from the broiler element and heat the broiler to high. Toast both outside surfaces of the slider buns under the broiler, about 1 minute per side. Spoon the lobster salad into the rolls, using about 1/4 cup per roll, and serve.
