Sunday Funday: Plant-Based Game Day Snacks

Happy Sunday Funday!

It’s Day 7 of the #forward21 challenge, a 21-day commitment to goals, commitments and putting your health first.

With the play-offs in full swing, we have spent our weekend between heading out to the slopes and watching football. It’s been the perfect mix of fun and indulgence. But, just because you’re going to be turning the game on, doesn’t mean you have to gorge on fatty, greasy foods or stuff yourself with fried dishes.

Here are 3 awesome game-day treats that are delicious & 100% more healthy than the traditional bar food you may be used to snacking on. Enjoy!

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Sweet Potato Chips

2 Medium sized Potatoes
1-2 Tablespoons of olive oil
Salt & Pepper

Slice the potatoes thin (as thin as you can) and put them in a bowl. Toss them with the olive oil, salt & pepper and lay out on a cookie sheet with parchment paper (if you don’t have parchment paper, spray the cookie sheet lightly with oil). Bake at 375 for 20 minutes, flip and bake 10-15 minutes more, or until crispy.

 

Artichoke & Spinach Dip

2 cans of Artichoke hearts drained & chopped finely
2 cups fresh spinach, chopped finely
2 tablespoons vegannaise (Vegan mayonnaise) 1/4 cup of soy milk (I’ve also used almond)
1/2 cup of tomatoes (I used a can of diced tomatoes)
1/4 cup of cheese (you can use Dayia or mozzarella or Parmesan)
Salt & Pepper

Mix all ingredients, except tomatoes, in a bowl, making sure the spinach & artichoke hearts are covered. Top the dish with tomatoes. Bake at 375 for 20 minutes. Serve with veggies or crackers.

Baked Buffalo Cauliflower with ‘Ranch’

1 head of cauliflower chopped into florets
1/2 cup of whole wheat flower
1 cup soy milk (or almond)
1 teaspoon of garlic powder, onion powder, and chili powder
Buffalo sauce of choice (I used Franks)

Mix the flour, spices and milk until thick as batter. Coat the cauliflower in the batter, covering thoroughly. Put cauliflower on a cookie sheet layered with parchment paper (if you don’t have parchment paper, spray the sheet with oil, so it doesn’t stick). Bake for 15-20 minutes at 375. Take out and turn pieces, so they get brown and crispy on all sides. Bake another 5-10 minutes. Take out and put in a bowl, pouring buffalo sauce all over so they get coated. Return to the oven and bake another 15 minutes.

Ranch dip: 2 tablespoons veganaise, 1 tablespoon of apple cider vinegar, 1 tablespoon dill – mix and serve alongside the cauliflower

Happy Sunday Funday!!! What will you be whipping up? Share your tasty treats!

 

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