Nothing like good food and football!

Super Bowl Sunday is just around the corner and it just so happens to be one of my favorite days of the year. It’s a day centered around two of my passions;  good food and football. While watching the football part is easy, making good food choices can be quite the opposite. Just think of all the staples you find at a typical Super Bowl get together. Not the most nutritious food right? Well don’t worry everyone, RD to the rescue! As a Registered Dietitian, it’s my job to help you guys find a way to balance enjoying yourself on this special occasion while staying on track with your exercise and nutrition goals. Below are two healthy recipes from one of my favorite recipe websites,, to try out this upcoming Sunday that will have you in disbelief of how delicious they are!

Healthy Recipe #1: Buffalo Cauliflower Bites

Adapted from


  • 8 cups 1½-inch cauliflower florets
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon garlic powder
  • 2 tablespoons hot sauce
  • 1-2 tablespoons Sriracha sauce
  • 1 tablespoon butter, melted
  • 1 tablespoon lemon juice


  1. Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
  2. Toss cauliflower, oil and garlic powder in a large bowl. Spread on the prepared baking sheet. Roast the cauliflower about 15 minutes.
  3. Meanwhile, combine hot sauce, sriracha to taste, butter and lemon juice in the large bowl. Add the roasted cauliflower and toss to coat. Return the cauliflower to the baking sheet and continue roasting about 5 minutes.

Nutrition Information: Serving size: ¾ cup

Per serving: 99 calories; 7 g fat; 3 g fiber; 8 g carbohydrates; 3 g protein; 3 g sugars; 0 g added sugars


Healthy Recipe #2: Sweet Potato Skins with Guacamole

Adapted from


Potato Skins

  • 4 small to medium sweet potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon garlic powder
  • ½ cup shredded Cheddar cheese


  • 1 ripe avocado
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • ⅛ teaspoon salt
  • ¼ cup chopped tomato
  • 2 tablespoons minced red onion
  • Chopped cilantro for garnish


  1. Preheat oven to 400°F.
  2. Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, 50 minutes to 1 hour. Carefully unwrap and set aside to cool.
  3. Line a baking sheet with parchment paper.
  4. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a ¼-inch border (save the scooped-out flesh for another use). Place the sweet potato halves skin-side up on the prepared baking sheet. Brush with oil and sprinkle with garlic powder. Bake until browned and crisp, 20 to 30 minutes.
  5. Cut each skin in half width wise and return to the baking sheet, skin-side down. Sprinkle each with 1 tablespoon Cheddar. Return to the oven and bake until the cheese is melted, 8 to 10 minutes.
  6. For the guacamole: Mash avocado in a medium bowl. Stir in lime juice, garlic and salt, cilantro, diced tomatoes, and onion.
  7. Top each sweet potato skin with guacamole

Nutrition Information: Serving size: 2 potato skins

  • Per serving: 117 calories; 8 g fat; 3 g fiber; 10 g carbohydrates; 3 g protein; 3 g sugars; 0 g added sugars



For more healthy recipe ideas, contact our Studio Element Dietitian today!


Photo credit:

Written by: Jesus Hernandez RDN, LD

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