Tips for a SUPER Sunday!

The BIG GAME is only a few days away! GO EAGLES! We hope you are just as excited as we are!

To help you stay on track, we’ve rounded up some recipes and tips to stay as healthy as possible on Sunday!

Superbowl Stay Healthy Tip....

Eat a healthy meal before you go to the party.
Show up with a dish you know is healthy so you know there will be something you can eat during the big game.
Don’t stand around the food. Put a portion on your plate and sit!
Offer to host! If you don’t have plans, offer to host people - you have more control over the food being served!
Drink water!


Roasted Sweet Potato Spicy Beef Chili



2 pounds grass fed ground beef

1 large red onion, finely chopped, 1-2 cloves garlic; (either) minced/pressed/grated

2 large cans diced tomatoes in juice (reserve the juice; don't discard)

3 Tablespoons tomato paste

4-5 medium sweet potatoes (1 inch diced)

1/2 cup olive oil

2-3 carrots diced

1/2 tsp thyme

2 tsp salt

2 tsp pepper

1/2 cup chili powder

red pepper flakes to taste


1. Coat sweet potatoes in olive oil (reserving some oil to sautee your other veggies); Roast in a 400 degree oven, turning periodically throughout cooking process for about 30 minutes. Potatoes should be browned and caramelized on all sides.

2. While the sweet potatoes are roasting, brown the ground beef in a large sauce pan with a few tablespoons of olive oil with the onion, and garlic.

3. Add whole can of diced tomatoes and juice, tomato paste, and carrots. Continue to cook and stir to avoid sticking to the bottom of the pan.

4. Add in the roasted sweet potatoes and fold all ingredients together.

5. Add all the dry spices (red pepper flakes to taste)

6. Simmer on low-medium for 20-25 minutes. Remove bay leaves prior to serving.

Optional ingredients: Add 1-2 cans of black beans and your recipe will easily extend to 15 servings.


roasted potato cups with loaded guacamole (adapted from



1.5 pounds baby red potatoes, or 1 small bag

1/2 teaspoon olive oil

1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon pepper


1 and 1/2 avocado

1/2 cup chopped tomato

1/4 cup diced red onion

1 clove garlic, minced

Juice of 1/2 a lemon or lime

1 tablespoon chopped cilantro

1/2 teaspoon cumin

1/4 teaspoon salt

Radish, cut into matchsticks to garnish, if desired


Preheat the oven to 400 degrees F.

Cut each potato in half and using a melon baller or sharp teaspoon, scoop out the inside of the potato leaving about 1/4 inch border.

Put potatoes in a large bowl and drizzle with olive oil and season with spices.

Place potatoes on a large sheet pan and put in the preheated oven for about 30 minutes, flipping once, until potatoes are fork tender. Let cool for a few minutes.

In a medium sized bowl add the avocado slices and mash them.

Then add the remaining guacamole ingredients and stir until combined.

Scoop a small spoonful of guacamole mixture into each potato cup.

Garnish with radish matchsticks and cilantro leaves, if desired.


Spicy Sriracha Wings


2 lbs. chicken wings;

1 tsp. garlic powder;

Sea salt and freshly ground black pepper, to taste;

1 tbsp. fresh cilantro leaves, minced;


Ingredients for the Sriracha-based sauce (From

5 tbsp. olive oil;

¼ cup raw honey; (optional)

¼ cup sriracha sauce;

1 tbsp. coconut aminos;

Juice of 1 lime;


Preheat your oven to 400 F.

In a small bowl, combine the olive oil, honey, sriracha, coconut aminos, and lime juice.

In a large bowl, combine the chicken wings, garlic powder, and season with salt and pepper to taste.

Arrange the wings on a parchment paper covered baking sheet and bake for 25-30 minutes, flipping them over halfway through.

Brush the wings with the Sriracha mixture and place them under the broiler for 3-4 minutes, or until crisp and crusted.

Serve immediately, garnished with fresh cilantro.


alt tag

alt tag

 alt tag

alt tag