Superbowl snacks

Ready for the big game? No matter who you are rooting for these 4 snack ideas will win the game! 

Sweet Potato Fries

Enjoy your weekend with these delicious homemade sweet potato fries!

Ingredients:

• 1 sweet potato, peeled and sliced evenly
• organic extra virgin olive oil
• Himalayan salt
• black pepper

Directions:

1. Preheat the oven to 400°F.
2. Line a tray with parchment paper.
3. Toss sweet potato slices with olive oil. 
4. Season with salt & pepper.
5. Arrange sweet potatoes on the tray in one layer.
6. Bake slices in a lower rack for 20 minutes.
7. Flip and bake for another 20 minutes until lightly brown.
8. Serve immediately with your favorite dip!

Crispy Kale Chips

Ever have a moment when you really need a snack? These crispy kale chips are a perfect keto friendly choice that require only 3 ingredients and 15 minutes preparation time.

Ingredients:

• 1 bunch organic Kale
• 1 tablespoon organic extra virgin olive oil
• 1 teaspoon Himalayan salt

Directions:

1. Preheat the oven to 180 degrees C (350 degrees F).
2. Line baking sheet with parchment paper.
3. Wash the kale leaves.
4. Remove the woody stems and cut into bite size pieces.
5. Dry the leaves using a paper towel or salad spinner.
6. Drizzle kale with the olive oil, the leaves should be slightly covered in it.
7. Season with salt.
8. Spread kale leaves in a single layer on the baking sheet.
9. Bake for 10-15 minutes, until the edges are golden brown but not burnt.
10. Serve immediately or save in an airtight container, just make sure that all the chips are dried and crispy.

Note: Small pieces are normally getting ready first, you can remove those and leave the rest to bake further.
Make sure to buy organic kale as kale takes the 3rd place in the Dirty Dozen List. 

Apple Chips

The apple season is coming to its end and that is a perfect time to store some of those goodies for later. Try this easy recipe and extend the taste of fall.

Ingredients:

• 2 apples
• Cinnamon

Directions:

1. Preheat oven to 200*F – 95*C.
2. Line a baking sheet with parchment paper.
3. Wash the apples. If you bought apples in the store, they’re most likely covered in wax. Boiled water and vinegar is one of the easiest and fastest ways to clean the fruit of the wax cover.
4. Core the apples (you can skip this step if you don’t mind a few seeds in your chips).
5. Slice the apples into very thin slices. I like to use a vegetable slicer as it is fast and gives the perfect thinness to all slices.
6. Arrange the apples in a single layer on the prepared baking sheet.
7. Sprinkle with cinnamon.
8. Bake for 1 hour.
9. Flip the apples and continue baking for 1 to 1 1/2 hours.
10. The total time will vary based on the thickness of your slice and the type of apples you are using.
11. To test the apple chips, remove one slice from the oven and let it cool down for about 2-3 min.
12. Once you are happy with the crispness, turn off the oven and leave apple chips in the oven for an extra 30-60 min to crisp further.

Save in an airtight container and enjoy the taste of fall!
​

Chocolate-Coconut Truffles 

Ingredients:
230g (2 1⁄2 cups) shredded coconut
75g (1/3 cup) coconut cream
1 scoop of Nutri-Dyn Vanilla Paleo Protein (Whey Protein will also work)
300g (2 cups) of 75% Organic Chocolate
1 tsp of coconut oil
Optional: 1 Tbs maple syrup or monk fruit for a sweeter taste


Directions:
1. Line a baking sheet with wax paper. Set aside.

2. In a mixing bowl, combine shredded coconut, coconut cream, and the Vanilla Paleo Protein, and stir well.

3. Take 1.5 teaspoons of the mixture and form balls with your hands

4. Place coconut truffles on the baking sheet.

5. Once you have rolled all of the coconut into balls, place into the freezer for at least 30 minutes.

6. Place chopped chocolate in the top of a double boiler, or a heatproof bowl set over (not in) a saucepan of simmering water.

7. Add the coconut oil and cook, stirring occasionally, until melted, for about 2 to 3 minutes.

8. Remove the coconut truffles from the freezer.

9. Using two forks, dip truffles, one at a time, in the melted chocolate until evenly covered and remove letting excess chocolate drip off.

10. Once all of them are covered in chocolate, top with the toasted or raw shredded coconut.

11. Freeze for 10 min or refrigerate until firm.
​
12. Enjoy!

Notes:
If you don’t find shredded coconut in the store, you can make it at home. Place fresh coconut in the food processor and pulse repeatedly until coconut is fine and not stringy.
Paleo Protein can be substituted with Vanilla Whey Protein.
If you like more of a sweeter taste, add one tablespoon of Maple Syrup or Monk Fruit to the coconut mixture.


Conclusion:

Now go out there and enjoy your Super Bowl Party with these healthy and delicious snacks!

Cheers!





References:


https://strengthsensei.com/recipes/​