I am SUPER excited for this healthy tailgating series. I really could not be happier with how these recipes turned out. I really owe Nashville Fit Magazine a thank you because if it weren’t for them asking if I wanted to contribute some recipes to their tailgating series I probably would not have thought of it.
Football is a big deal in the south and I like it but I definitely am not a hard core sports lover. However, I am a hard core food lover and I love any event that I can plan a meal around. Let’s be honest – tailgating and watching football would not be as fun without the food.
I put together three healthy recipes that you can serve or bring to a party. Sometimes eating healthy at these types of events is hard and the best option is to bring a dish you can share and eat with the group. So here are some options for two appetizers and one entree.
Obviously by the picture you can tell that these are not classic jalapeno poppers filled with cream cheese, battered and fried. These are roasted and stuffed with a smoky mashed sweet potato filling and topped with goat cheese.
- 1.5-2lbs sweet potato (approximately 2 potatoes)
- 1 Tbsp grass-fed butter or olive oil
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp sea salt
- 10-12 large jalapenos
- 1 Tbsp olive oil
- 5oz goat cheese
- Preheat oven to 425 and bake the sweet potatoes for 30-40 minutes or until potatoes are soft. Remove from oven and let cool.
- Meanwhile cut the jalapenos in half lengthwise and scoop out the seeds.
- Toss the jalapenos in olive oil and place on a baking sheet with parchment paper and roast in the oven for 10 minutes.
- Peel the sweet potato and place in a bowl with the butter and seasoning and thoroughly mash with a hand mixer or whisk.
- Scoop about a tablespoon of sweet potato filling in each jalapeno cavity and top with goat cheese.
- Bake poppers for 12-15 minutes or until cheese is melted and toasted.
Dairy-free Creamy Spinach Artichoke Dip
This recipe was probably one of the most challenging ones I have had in a while. I really wanted to create this dish completely free of dairy and also cashews but still give you that satisfying creamy and cheesy flavor of spinach artichoke dip. I used avocado, coconut milk and nutritional yeast to mimic the flavors of traditional artichoke dip. It took many tries but I did finally get the dip tasting exactly as I wanted. As a side note – this also tastes great on top of some shredded chicken.
- 1lb chopped frozen spinach, thawed
- 1 cup frozen artichoke hearts, finely chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup onion, finely chopped
- 1 ripe avocado
- 3/4 cup unsweetened plain coconut yogurt
- 1/2 cup full fat coconut milk
- 2 Tbsp lemon juice (approximately 1 lemon)
- 1 tsp lemon zest (approximately 1 lemon)
- 4 garlic cloves
- 1/3 cup nutritional yeast
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp black pepper
- 1.5 tsp sea salt
- Preheat oven to 425.
- Thaw the frozen artichoke and spinach and squeeze the extra water out of the spinach leaves.
- Finely chop the artichoke hearts with a knife or in a food processor.
- Add the spinach leaves, artichoke, bell pepper and onion to a bowl and mix.
- Combine all of the cream sauce ingredients in a food processor or blender and puree until mixture is creamy.
- Pour the cream sauce in the bowl with the filling and thoroughly combine.
- Pour the mixture in a greased baking dish or in a 10 inch cast iron pan. Bake the dip for 20-25 minutes or until mixture is hot and bubbly.
- Serve and enjoy!
- You can serve it with chips, vegetable slices or anything else you like to use.
Three Pepper Chicken Chili
We love soup in our house and it doesn’t matter how hot or cold it is outside. This chicken chili has become a favorite of ours lately and is the perfect soup for a large group of people. Especially once the weather starts to cool down. You can easily double this recipe to feed a large crowd but a single batch should feed about six people.
- 1 cup poblano pepper, chopped
- 1 cup bell pepper, chopped
- 1 jalapeno, deseeded and chopped
- 4 cups butternut squash, peeled and cubed
- 2 Tbsp garlic, chopped
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp black pepper
- 1 tsp sea salt
- 4 cups bone broth/stock
- 2 cups cooked shredded chicken
- Green onions
- Heat oil in a large soup pot and sauté the peppers, butternut, garlic and spices for 5-8 minutes.
- Add the shredded chicken and broth and let the soup simmer for 20-25.
- Serve with salsa, avocado, green onion and enjoy!
Here are also some additional recipes that could easily serve for a tailgating event or party.