Tag: nachos

  • Game-day eats

    Game-day eats

    Game-day eats

    These recipes score big

    Feeding a houseful of hungry fans during this season of sporting greatness? These nutritious and satisfying meals are sure to carry you all the way to game-day hosting victory. Game on!

    Margherita Chicken Pizzas

    Top a small pita with mozzarella, chicken, and other pizza favorites, then broil, and you have a fun and breezy meal. Small naan bread or even split English muffins can also be used as a pizza base.
    Print Recipe Pin Recipe
    Servings: 8
    Ingredients Method Notes

    Ingredients
      

    • 8 mini pitas
    • 1 cup tomato sauce
    • 2 cups baby spinach
    • ¾ pounds cooked chicken breast thinly sliced
    • 1 cup roasted red pepper sliced
    • 1 cup cherry tomatoes halved
    • 3 oz fresh mozzarella thinly sliced
    • ⅓ cup torn fresh basil
    • Freshly cracked black pepper to garnish

    Method
     

    1. Preheat oven broiler to high. Place pitas on baking sheet and broil until browned and crispy, about 2 minutes. Be careful not to burn pitas.
    2. Spread pitas with tomato sauce and then top with spinach, chicken slices, roasted red pepper, tomatoes, and mozzarella. Broil on high until cheese has melted, about 2 minutes. Top with basil and some freshly cracked black pepper.

    Notes

    Each serving contains: 362 calories; 27 g protein; 8 g total fat (2 g sat. fat); 46 g total carbohydrates (7 g sugars, 7 g fiber); 481 mg sodium

    Vegan Meatballs with Buffalo Sauce

    This is a satisfying plant-based alternative to a game-day classic that everyone is sure to declare a winner. Both the sauce and meatballs can be made up to two days in advance. If you’re serving people who like things spicy, go ahead and blend in even more of the hot sauce.
    Print Recipe Pin Recipe
    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    Meatballs
    • 14 oz can chickpeas drained and rinsed
    • 14 oz can pinto beans drained and rinsed
    • ¼ cup no-salt-added tomato paste
    • ¼ cup ground flaxseed
    • ⅓ cup chickpea flour or brown rice flour
    • ¼ cup nutritional yeast
    • 2 tablespoons olive oil
    • 3 garlic cloves peeled and grated or finely minced
    • 1 shallot peeled and minced
    • ½ cup parsely
    • 2 teaspoons dried oregano
    • 1 teaspoon chili powder
    • ¼ teaspoon salt
    Buffalo sauce
    • ¾ cup raw cashews
    • 5 tablespoons hot sauce of choice
    • 1 tablespoon cider vinegar
    • 1 tablespoon low-sodium soy sauce or tamari
    • 2 teaspoons honey, maple syrup, or agave syrup
    • ½ teaspoon garlic powder
    • ¼ teaspoon salt preferably smoked

    Method
     

    1. Preheat oven to 425°F. Line large, rimmed baking sheet with parchment paper or a silicone mat.
    2. Into food processor container, place all meatball ingredients and blend into a slightly chunky mixture, scraping down sides of container as needed. Roll mixture into golf ball-sized rounds and place on baking sheet. Bake for 15 minutes, flip balls, and bake for another 15 minutes.
    3. To make buffalo sauce, in bowl, place cashews, cover with water, and let soak for at least 2 hours. Drain cashews and place in blender with 1 cup water and remaining sauce ingredients. Blend until smooth.
    4. In medium pot on stovetop, place buffalo sauce and bring to a slight simmer. If sauce is too thick, thin with some additional water. Add balls and heat for 2 minutes, turning balls to coat. Serve on platter with carrot sticks and celery sticks and any extra buffalo sauce.

    Notes

    Each serving contains: 222 calories; 12 g protein; 4 g total fat (1 g sat. fat); 36 g total carbohydrates (7 g sugars, 11 g fiber); 641 mg sodium

    Loaded Sheet Pan Nachos

    In a huge win for vegetarian sports fans, we swapped ground beef for meaty tempeh stewed with tomatoes and a winning mix of seasonings. To go a little more traditional, regular tortilla chips can be used instead of the sweet potato variety.
    Print Recipe Pin Recipe
    Servings: 1
    Ingredients Method Notes

    Ingredients
      

    • 9 oz package tempeh
    • 2 teaspoons avocado oil or grapeseed oil
    • 8 oz cremini or button mushrooms stems removed, sliced
    • 2 tablespoons tomato paste
    • 14 oz can diced fire-roasted tomatoes
    • 1 cup frozen corn kernels
    • 1 chipotle chili pepper in adobe sauce finely chopped
    • 1 teaspoon dried oregano
    • 1 teaspoon cumin
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • 1 ½ cups cooked or canned black beans rinsed and drained
    • 5 cups sweet potato chips divided
    • 1 cup shredded cheddar cheese divided
    • ½ cup thinly sliced radish divided
    • ½ cup chopped red onion divided
    • ¼ cup pickled jalapeño pepper (optional) divided
    • ⅓ cup chopped cilantro
    • 1 avocado cubed
    • ½ lime

    Method
     

    1. Bring medium pot of shallow water to a simmer. Add block of tempeh and simmer for 5 minutes per side. Drain tempeh and pat it dry. Allow block to cool, and when cool enough to handle, crumble it into small pieces.
    2. In skillet, heat oil over medium. Cook tempeh and mushrooms for 5 to 7 minutes, stirring occasionally, until tempeh is darkened. Stir in tomato paste and heat for 1 minute. Stir in canned tomatoes, corn, chipotle chili, oregano, cumin, garlic powder, and onion powder; simmer for 5 minutes. Stir in black beans.
    3. Preheat oven broiler. Spread half the sweet potato chips out on rimmed baking sheet. Top with half of tempeh mixture, cheese, radish, red onion, and pickled jalapeno, if using. Repeat layering with other half of these ingredients. Scatter on cilantro. Broil for 2 minutes, or until cheese is melted. Be careful not to burn chips.
    4. Scatter on avocado before serving and squirt lime juice overtop.

    Notes

    Each serving contains: 610 calories; 31 g protein; 32 g total fat (9 g sat. fat); 57 g total carbohydrates (13 g sugars, 14 g fiber); 365 mg sodium

    By Matthew Kadey, MSc, RD

    Article Courtesy of Alive Magazine

  • Nacho’ Normal Nachos

    Nacho’ Normal Nachos

    Nacho’ Normal Nachos

    Check out the super easy, super tasty recipe for Nacho’ Normal Nachos below! ‘Cause sometimes, you just don’t feel like doing the “norm.” A base of crunchy plantain chips is the perfect spin on your traditional nachos. Thick enough to withstand a heap of toppings and more flavorful than your average corn chip! Also, don’t sleep on the special sauce. It’s the perfect savory, creamy addition to a zesty plate of nachos. Plus, these nachos are so quick, you’ll be ready to go when the next craving strikes! We love that Barnana Plantain Chips are made from upcycled plantains which help keep food out of the waste stream and gives you delicious, sustainable treats! 

    Nacho’ Normal Nachos

    Check out the super easy, super tasty recipe for Nacho’ Normal Nachos below! ‘Cause sometimes, you just don’t feel like doing the “norm.” 💚
    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 1 5-ounce bag (any flavor) Barnana Oranic Plantain Chips
    • 1 cup cheese (swap for a plant-based option if you are vegan)
    • ½ cup organic black beans
    • ½ cup organic corn
    • ¼ cup cilantro chopped
    • ¼ cup onion chopped
    • ¼ cup salsa
    • 1 Avocado sliced
    • Sliced jalapeño, optional
    Plant Based ”Special Sauce“
    • ½ cup vegan mayo
    • Dash of garlic powder
    • Dash of smoked paprika

    Method
     

    1. Spread Barnana Organic Plantain Chips out evenly on a microwave-safe plate.
    2. Layer on cheese, beans, corn, and salsa.
    3. Microwave on high for one to two minutes until cheese is slightly melted and toppings are warm.
    4. Top with chopped onions, cilantro, avocado, and jalapeño.
    5. Stir vegan mayo, garlic powder, and smoked paprika until well combined.
    6. Drizzle with special sauce and enjoy!

    Recipe Provided by INFRA

  • Chili Nachos

    Chili Nachos

    Chili Nachos

    Got a late night craving? These chili nachos are ready in minutes! Plus, they’re endlessly customizable. Add sour cream, jalapeños, diced onion, or a squeeze of lime to take these to the next level.

    Chili Nachos

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    Ingredients Method

    Ingredients
      

    • 2 4-ounce corn tortilla chips
    • 1 Amy's Organic Medium Chili heated
    • 2 – 3 cups shredded cheese (Cheddar, Jack, or Mexican cheese blend)
    • 1 small can sliced black olives drained
    • 1 small avocado diced
    • Amy's Medium Salsa

    Method
     

    1. On a microwave-safe plate, spread the tortilla chips in an even layer with just a little overlap.
    2. Sprinkle 1 cup of cheese evenly over the chips.
    3. Heat on high in the microwave for 1 minute or until cheese is melted.
    4. Add another layer of tortilla chips, sprinkle with remaining cheese and heat for another 1-1½ minutes until cheese is melted.
    5. Top nachos with Amy’s Medium Chili, Amy’s Medium Salsa, sliced black olives and diced avocado.
    6. Serve immediately and enjoy!

    Recipe Provided by INFRA

  • Nourish Your Body: Recipes We LOVE!

    Nourish Your Body: Recipes We LOVE!

    You know there are better choices, but in the dreariness of winter, it can be hard to turn down comfort food.

    We’ve collected some inspiring recipes from around the internet that have our stomachs growling. These recipes will not only feed the craving, but NOURISH your body on several levels. Go for nutrient density in everything you eat!

    Lets start with a common craving: CHEESEBURGERS.

    Yes, I know- these are everywhere. You can get one in 5 minutes or LESS if you’re driving. You can throw one together easily at home with good ingredients, but theres a way to make it quick, tasty and full of good stuff. Put it all in a bowl!

    http://brihealthy.com/2017/01/cheeseburger-bowl/

    Next up- a easy comfort staple: NACHOS.

    How could these possibly be ok to eat? Well, you could load them up with veggies, of course, but there are some creative swaps on ingredients that turn this simple snack-y favorite into a meal.

    Paleo Chicken Skillet Nachos with Avocado Sauce

    A good old CASSEROLE.

    Maybe you hate them or maybe they remind you of your childhood. This recipe is creamy, satisfying and full of nutrients. (and Whole 30 approved- which is a plus!)

    https://paleoglutenfree.com/recipes/creamy-whole30-bacon-garlic-spaghetti-squash/

    ICE CREAM.

    We all love ice cream, but it doesn’t always love us. I’m sure you’ve heard of Nice Cream- but maybe you haven’t tried it yet. Here’s a nice little collection of variations that will tempt you to give this healthy alternative a shot.

    https://chocolatecoveredkatie.com/2016/08/22/banana-ice-cream-healthy/