Nutritious & Delicious Game Day Eats
BBQ CHICKEN FLATBREAD PIZZA
MARGHERITA PIZZA
BARBECUE SPAGHETTI SQUASH SLIDERS
PHILLY CHEESE STEAK SLIDERS
SWEET POTATO SKINS WITH TURKEY BACON AND TOMATOES
SWEET POTATO SKINS WITH CHICKEN AND SPINACH
BUFFALO CHICKEN DIP
ZUCCHINI FRIES
BUFFALO CHICKEN TENDERS WITH BLUE CHEESE DIP
SPICY SWEET POTATO FRIES
GOLDEN RANCH DIP WITH COLLAGEN BOOST
CHEESY CAULIFLOWER NACHOS
BELL PEPPER NACHOS
CLASSIC NACHOS
FUDGY AVOCADO BROWNIES
CHOCOLATE CHIP COOKIES
NO BAKE S'MORE BARS
BAKED PUMPKIN DONUTS
Ingredients
2 whole-wheat flatbreads or 6 -inch whole wheat pitas
  cup reduced-sugar barbecue sauce
1  cups cooked chicken breast, shredded
  cup canned black beans, drained, rinsed
  cup corn kernels
  medium red onion, chopped
  cup shredded cheddar cheese
  cup fresh cilantro, finely chopped
1 Tbsp. fresh lime juice
Instructions
Preheat oven to 350  F.
Place flatbreads on a large baking sheet. Spread barbecue sauce evenly on flatbreads.Top
flatbreads evenly with chicken, black beans, corn, onion, and cheese.
Bake for 5 to 8 minutes, or until cheese is melted.
Top evenly with cilantro and drizzle with lime juice. Serve immediately.
Makes 4 servings, 1/2 flatbread each.
Ingredients
Nonstick cooking spray
1 (16-oz.) package whole wheat pizza dough, at room temperature
2 tsp. extra-virgin olive oil
  cup tomato sauce, no sugar added
1 cup shredded mozzarella cheese
1 medium tomato, sliced
  cup whole basil leaves, torn in small pieces
Instructions
Preheat the oven to 450  F. Lightly coat 12-inch pizza pan with spray. Starting at the center, and
moving outward, use your fingertips to press dough to  -inch thick. Stretch dough until it won’t
stretch any further. Let dough relax for 5 minutes; continue to stretch to desired diameter. Drizzle
oil over dough; spread with a pastry brush to the edges.
Spread tomato sauce evenly over the dough, leaving a quarter-inch border. Layer with cheese,
tomato, and basil.Bake for 15 to 18 minutes, or until crust is golden brown and cheese is bubbling.
Makes 6 servings.
Ingredients
Parchment paper
1 medium spaghetti squash about 3 lbs.
2 Tbsp olive oil divided use
  tsp. sea salt or Himalayan salt
  tsp. ground black pepper
2 cups shredded green cabbage
1 cup shredded red cabbage
  cup vegan mayonnaise or all-natural mayonnaise
1 tsp. Dijon mustard
1 dash ground celery seed optional
1 dash ground white pepper or ground black pepper
1 medium onion finely chopped
1 tsp. garlic powder
  tsp. ground cumin
  tsp. ground paprika
  tsp. crushed red pepper flakes optional
2 Tbsp. low-sodium organic vegetable broth
  cup all-natural smoked barbecue sauce no sugar added
12 small whole-grain dinner rolls cut in half lengthwise, toasted (if desired)
24 thinly-sliced pickles low-sodium if possible
Instructions
Preheat oven to 375  F. Line large baking sheet with parchment paper. Set aside.
Cut spaghetti squash in half lengthwise. Remove seeds and membrane. Place spaghetti squash,
cut side up, on baking sheet. Evenly drizzle with 1 Tbsp. oil. Season with salt and pepper. Place
cut side down. Bake for 40 to 45 minutes, or until tender.
While spaghetti squash is baking, make coleslaw by combining green and red cabbage,
mayonnaise, mustard, celery seed (if desired), and white pepper in a medium bowl; mix well.
Refrigerate, covered, until ready to use. Heat remaining 1 Tbsp. oil in large nonstick skillet over
medium-high heat. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is
translucent. Add garlic powder, cumin, paprika, and red pepper flakes (if desired); cook, stirring
constantly, for 2 minutes. Add broth; cook, stirring frequently, for 1 minute. Remove from heat.
Set aside.
Scrape spaghetti squash flesh into stringy noodles. Add to skillet; cook, over medium-high heat,
stirring frequently, for 1 to 2 minutes, or until broth is absorbed. Add barbecue sauce; cook,
stirring constantly, for 3 to 4 minutes, or until well coated and heated through. Evenly top each
bottom roll with spaghetti squash mixture, coleslaw, 2 pickles, and top roll; serve immediately.
Makes 6 servings, 2 sliders each.
Ingredients
2 tsp. olive oil
1 medium onion, sliced
1 medium green (or red) bell pepper, sliced
8 oz. sliced mushrooms
1 Tbsp. fresh oregano, finely chopped (or 1 tsp. dried oregano leaves)
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
8 oz. raw lean beef sirloin, sliced very thin
  cup sliced banana (or cherry) peppers (optional)
2 oz. provolone cheese, thinly sliced
4 small whole-wheat rolls, split, toasted
Instructions
Heat oil in large nonstick skillet (or griddle) over medium-high heat.
Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onions are
soft. Add mushrooms and oregano. Season with salt and pepper if desired; cook, stirring
frequently, for 3 to 5 minutes, or until mushrooms are soft.
Add sirloin; cook, stirring frequently, for 3 to 4 minutes, or until beef is cooked through.Top
evenly with banana peppers (if desired) and cheese. Remove from heat; cover and let stand
for 1 to 2 minutes, or until cheese is melted.
Top buns evenly with meat mixture; serve immediately.
Makes 4 servings.
Ingredients
4 baked medium sweet potatoes cut in half
1 tsp. olive oil
  tsp. sea salt (or Himalayan salt)
  cup reduced-fat (2%) plain Greek yogurt
2 slices cooked turkey bacon chopped
2 medium tomatoes chopped
8 green onions thinly sliced
Instructions
Heat oven to 400  F. Scoop flesh out of sweet potatoes and reserve for another use.
Place skins on a baking sheet. Brush with oil and sprinkle with salt. Bake for 10 minutes, or until
crisp. Top each sweet potato half evenly with yogurt, turkey bacon, tomato, and green onions.
Makes 4 servings.
Ingredients
4 baked medium sweet potatoes cut in half
1 tsp olive oil
  tsp sea salt (or Himalayan salt)
4 oz shredded cooked chicken breast
1 tsp all-natural taco seasoning no salt added
1 cup steamed spinach
  cup reduced-fat (2%) plain Greek yogurt
  cup chopped fresh cilantro
Instructions
Heat oven to 400  F. Scoop flesh out of the sweet potatoes and reserve for another use. Place
skins on baking sheet. Brush with oil and sprinkle with salt. Bake for 10 minutes, or until crisp.
While skins are baking, combine chicken and taco seasoning in a small bowl; mix well. Set aside.
Replace sweet potato flesh and top each sweet potato half evenly with spinach, chicken mixture,
yogurt, and cilantro.
Makes 4 servings.
Ingredients
2 oz . Neufchatel cheese, softened
1  cups reduced fat (2%) plain Greek yogurt
  cup shredded part-skim Mozzarella cheese
â…“ cup cayenne pepper hot sauce
  cup crumbled blue cheese
1  cups shredded cooked chicken
Nonstick cooking spray
4 cups raw vegetables (like celery sticks, carrots sticks, jicama sticks, cherry tomatoes, and
cucumber slices)
Instructions
Preheat oven to 350  F. Combine Neufchatel cheese, yogurt, mozzarella cheese, hot sauce, blue
cheese, and chicken in a medium bowl; mix well. Place in a 1 -quart baking dish that is lightly
coated with spray. Bake for 25 to 30 minutes, or until cheese is melted and edges begin to slightly
brown. Serve immediately with raw vegetables for dipping.
Makes 8 servings
Ingredients
Nonstick cooking spray
  cup whole-wheat flour
2 Tbsp. cornmeal
1 tsp. sea salt
  tsp. ground black pepper
3 medium zucchini, cut into   x 3-inch sticks
2 large egg whites, lightly beaten
Instructions
Preheat oven to 475  F. Line baking sheet with foil; lightly coat with spray. Combine flour,
cornmeal, salt, and pepper in a large resealable plastic bag; shake to combine. Working with a few
pieces at a time, dip zucchini in egg whites and lift out, letting excess drip back into bowl; drop
zucchini into bag containing flour mixture. Seal bag and shake to coat. Repeat with remaining
zucchini. Place zucchini on prepared baking sheet. Bake for 12 to 14 minutes, turning after 6
minutes, or until tender-crisp and golden brown.
Makes 4 servings
Ingredients
4 Tbsp hot pepper sauce, divided use
2 Tbsp white vinegar
1 tsp garlic powder
1 tsp ground paprika
1 dash ground cayenne pepper to taste (optional)
1 lb raw chicken breast tenders
  cup reduced-fat (2%) plain yogurt
1 Tbsp crumbled blue cheese
4 medium celery stalks, cut into sticks
Instructions
Combine 1 Tbsp. hot sauce, vinegar, garlic powder, paprika, and cayenne (if desired) in a small
bowl; mix well. Add chicken; toss to coat. Marinate, covered, in refrigerator for 30 minutes.
Preheat oven to 375  F. Place chicken in a baking dish. Discard any remaining marinade. Bake for
12 to 15 minutes, or until chicken is no longer pink in the middle.
While chicken is baking, combine yogurt and cheese in a small bowl; mix well. Set aside.
Combine chicken and remaining 3 Tbsp. hot sauce in a large bowl; toss gently to blend.
Serve chicken with dip and celery.
Makes 4 servings.
Ingredients
2 large yams, peeled, cut into  -inch thick lengthwise batons
2 Tbsp. extra-virgin olive oil
1 Tbsp. chili powder
Sea salt (or Himalayan salt) (to taste; optional)
Instructions
Heat oven to 400  F. Place sweet potatoes in a large bowl. Drizzle with oil; toss gently to coat.
Season with chili powder and salt; toss gently to coat. Spread potatoes in a single layer on a
baking sheet lined with parchment paper. Bake for 20 to 30 minutes, turning once, until brown and
tender. Cool for 5 minutes before serving.
Makes 3 servings.
Ingredients
  cup reduced-fat (2%) plain Greek yogurt
  cup reduced-fat sour cream
2 Tbsp. chopped chives
1 Tbsp. chopped parsley
2 tsp. garlic powder
2 tsp. dried dill
1 tsp. onion powder
1 tsp. ground turmeric
2 scoops Collagen Boost
Ground black pepper (to taste; optional)
Instructions
Place yogurt, sour cream, chives, parsley, garlic powder, dill, onion powder, turmeric, and Collagen
Boost in a blender or food processor; cover. Blend until smooth. Sprinkle with ground black pepper
(if desired). Serve immediately, or store refrigerated in an airtight container for up to 5 days.
Makes 2 servings, approx.   cup each
Ingredients
1 medium head cauliflower cut into florets
2 tsp. olive oil
  tsp. ground cumin
  tsp. sea salt or Himalayan salt
  tsp. chili powder
  tsp. garlic powder
  cup shredded Monterey jack or pepperjack cheese
  cup chopped tomato
  cup chopped red onion
  cup chopped orange bell pepper
1 medium jalape o seeds and veins removed (optional), sliced (can add a second if desired)
  cup mashed avocado
2 Tbsp. finely chopped cilantro
Instructions
Preheat oven to 425  F. Place cauliflower on baking sheet. Drizzle with oil. Sprinkle with cumin,
salt, chili powder, and garlic powder; toss gently to blend. Spread evenly on baking sheet.
Bake for 30 to 35 minutes, or until tender-crisp and golden.Top evenly with cheese. Bake for 3 to 5
minutes, or until cheese is melted.Top evenly with tomato, onion, bell pepper, jalape os, avocado,
and cilantro; serve immediately.
Makes 4 servings.
Ingredients
Nonstick cooking spray
  medium onion chopped
8 oz raw 93% lean ground turkey
1 tsp. Taco Seasoning Blend
  cup water
1 medium orange bell pepper cut into 1-inch wide slices
  cup shredded sharp cheddar cheese
1 medium jalape o seeds and veins removed, sliced (optional)
  cup pico de gallo or fresh tomato salsa
Instructions
Preheat oven to 375  F. Heat medium saucepan, lightly coated with spray, over medium-high heat.
Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add turkey; cook, stirring frequently, for 4 to 5 minutes, or until turkey is no longer pink.
Add Taco Seasoning Blend and water. Mix well; cook, stirring frequently, for 2 minutes, or until
water evaporates. Arrange peppers in an oven-proof baking dish; top with turkey mixture and
cheese. Bake for 5 to 8 minutes, or until cheese melts.
Divide pepper mixture evenly between two serving plates. Top with jalape os (if desired) and pico
de gallo; serve immediately.
Makes 2 servings.
Ingredients
4 (6-inch) corn tortillas, cut into wedges
2 tsp. olive oil
  medium lime
1 dash chili powder
Sea salt (or Himalayan salt) (to taste, optional)
  cup pinto beans, warm
4 oz cheddar, (or jack) cheese, shredded
2 medium tomatoes chopped
  medium onion, finely chopped
  medium green bell pepper, chopped
  medium jalapeno, seeds and veins discarded, finely chopped
  medium avocado, chopped
4 fresh cilantro sprigs, chopped
2 Tbsp. reduced-fat (2%) plain Greek yogurt
Instructions
Heat oven to 375  F.
Brush both sides of tortillas with oil. Arrange in a single layer on a baking sheet. Bake for 10 to 15
minutes, or until crisp.
Squeeze lime over chips. Sprinkle with chili powder and salt (if desired).
Arrange half of the tortilla chips in a medium baking dish. Layer with half the beans and cheese.
Repeat. Bake chip mixture for 3 to 4 minutes, or until cheese melts.
Top with tomatoes, onion, bell pepper, jalapeno, avocado, cilantro, and yogurt.
Makes 4 servings.
Ingredients
Nonstick cooking spray
1 medium ripe avocado, mashed
  cup coconut oil, melted
1 large egg, lightly beaten
  cup pure maple syrup
1 tsp. pure vanilla extract
  cup unsweetened cocoa powder
  tsp. sea salt (or Himalayan salt)
  cup gluten-free flour
â…“ cup dark chocolate chips
Instructions
Preheat oven to 350  F .Line an 8 x 8-inch baking pan with aluminum foil. Lightly coat with spray.
Set aside. Combine avocado, oil, egg, maple syrup, and extract in a medium bowl; mix well. Set
aside. Combine cocoa powder, salt, and flour in a medium bowl; mix well. Add cocoa powder
mixture to avocado mixture; mix well. Add chocolate chips; mix until blended. Pour batter into
prepared pan; spread to make even. Bake for 33 to 36 minutes, or until toothpick inserted in center
comes out clean.Cool for an hour before removing from pan. Cut into sixteen squares.
Makes 16 servings.
Ingredients
  cup extra-virgin organic coconut oil, solid
  cup coconut sugar
1 large egg yolk
1 tsp. pure vanilla extract
1 cup gluten-free all-purpose flour
  tsp. baking soda, gluten-free
  tsp. baking powder, gluten-free
  tsp. sea salt (or Himalayan salt)
  cup dark chocolate
Instructions
Preheat oven to 325  F. Line two baking sheets with parchment paper. Set aside. Combine oil and
sugar in a large mixing bowl, using a hand mixer; beat until well mixed. Add egg yolk and extract;
mix well. Set aside. Combine flour, baking soda, baking powder, and salt in a medium bowl;
mix well. Add oil mixture to flour mixture; mix well. Fold in chocolate chips. Roll into Tbsp.-sized
balls and place on prepared baking sheets. Bake for 10 to 12 minutes, or until golden brown.
Makes 16 servings.
Ingredients
2 whole-wheat graham crackers (1 cracker sheet each) broken into large pieces
1 large ripe banana mashed
  cup all-natural almond butter
2 Tbsp. unsweetened cocoa powder
4 scoops Chocolate Whey protein powder divided use (I use Shakeology)
  cup part-skim ricotta cheese
1 scoop Vanilla Whey protein powder (I use Shakeology)
2 to 3 drops marshmallow flavor (optional)
3 Tbsp. extra-virgin organic coconut oil melted
Instructions
Place graham crackers in food processor (or blender); process continuously until crackers are
crushed into fine crumbs. Set aside.
Line an 8 x 8-inch pan with plastic wrap (or aluminum foil). Evenly sprinkle â…“ of graham cracker
crumbs in bottom of pan. Set aside.
Combine banana, almond butter, cocoa powder, 2 scoops Chocolate protein powder, and â…“ of
graham cracker crumbs in a medium bowl; mix well with clean hands or a rubber spatula.
Press chocolate mixture into prepared pan. Cover with plastic wrap and press down to flatten into
pan. Refrigerate for 1 hour to set.
Place cheese, Vanilla Whey protein powder, and marshmallow flavor in food processor (or
blender); process until smooth and well blended.
Evenly spread cheese mixture over chocolate mixture. Set aside.
Combine remaining 2 scoops Chocolate Whey protein powder and oil in a small bowl; mix until
smooth. Evenly spread Chocolate protein powder mixture over cheese mixture.
Sprinkle top with remaining â…“ of graham cracker crumbs.
Lightly press graham cracker crumbs into top.
Refrigerate for 1 hour, or until set.
Cut into twelve bars (approx. 2  x 2-inches). Serve immediately, or store in an airtight container in
the refrigerator for up to three days.
Makes 12 servings.
Ingredients
1  cups gluten-free all-purpose flour
â…“ cup coconut sugar
1 tsp. baking powder
  tsp. baking soda
  tsp. sea salt (or Himalayan salt)
  tsp. pumpkin pie spice
  tsp. ground nutmeg
â…“ cup pumpkin puree
4 Tbsp. extra-virgin organic coconut oil, melted, divided use
  cup canned coconut milk
Nonstick cooking spray
  cup pure maple syrup
  cup coconut butter, softened
2 Tbsp. water
Instructions
Preheat oven to 350  F. Combine flour, sugar, baking powder, baking soda, salt, pumpkin pie
spice, and nutmeg in a large bowl; mix well. Set aside.
Combine pumpkin, 2 Tbsp. oil, and coconut milk; mix well.
Add pumpkin mixture to flour mixture; mix until just blended.P lace batter in large re-sealable
plastic bag. Cut off one corner to create a piping bag. Pipe batter into a donut pan lightly coated
with spray, filling   full.
Bake for 8 to 12 minutes, or until a toothpick inserted in the middle comes out clean. Cool to room
temperature. While donuts are baking, place maple syrup, coconut butter, and remaining 2 Tbsp.
oil in blender; cover. Blend until smooth.
Place glaze in a medium bowl. Dip top of each donut into glaze; place on a wire rack until glaze
sets.
Makes 12 servings.
