JALAPENO POPPERS
INGREDIENTS:
Spray avocado oil
1 lb good quality chicken or turkey breakfast sausage
1 container of soy-free vegan cream cheese
12 large organic jalapeno peppers, cut in half
Soy-free vegan shredded cheddar cheese
Good quality gluten free breadcrumbs
Sea salt to taste
INSTRUCTIONS:
Line a baking sheet with parchment paper and turn on the broiler.
Spray an oven safe pan with a little bit of oil then add the sausage. Broil for 10 minutes then break up with a wooden spoon. Broil for another 5 minutes until cooked through.
Let cool while you remove the seeds from the peppers.
Break up the sausage with your hands and place in medium mixing bowl.
Stir in the cream cheese and mix well to combine.
Stuff peppers with the sausage mixture and arrange evenly on a parchment paper lined baking sheet.
Sprinkle with shredded cheese and top with breadcrumbs. Spray well with oil then broil for 8-10 minutes until breadcrumbs are browned and peppers are softened.
BUFFALO CHICKEN DIP
INGREDIENTS:
1 rotisserie chicken breast, chopped small 4 oz. soy-free vegan cream cheese ½ c mayo you like the taste of
1 T dried chives
1 t garlic powder
½ t onion powder
¼ c plain unsweetened soy-free vegan yogurt
⅓ c Frank’s red hot sauce Soy-free vegan mozzarella Spray avocado oil
Sea salt and black pepper to taste Carrot and celery sticks, gluten/corn free chips, or gluten free pita for dipping
INSTRUCTIONS:
Preheat the oven to 450°F. Place all ingredients for dip in a bowl and mix to combine. Season to taste with salt and pepper then pour into an ovenproof baking dish and top with cheese. Spray cheese with oil then cover and bake for 10 minutes. Uncover and bake for another 10-15 minutes until cheese is melted and dip is bubbly then serve with veggies for dipping.
SUPREME SWEET POTATO NACHOS
INGREDIENTS:
Spray avocado oil
2 bags of good quality sweet potato chips
1/2 lb. organic grass-fed or pastured ground meat
1/2 can of organic black beans, strained and rinsed
Soy-free vegan shredded cheddar cheese
Organic salsa
Plain unsweetened soy-free vegan yogurt 1 large ripe organic tomato, diced
1 ripe avocado, diced
1/2 small red onion, diced
1/4 c cilantro, chopped
INSTRUCTIONS:
Heat a non-toxic skillet over medium heat until hot. Spray with oil then add the ground meat. Season with salt and pepper and cook, breaking up the back of a wooden spoon until browned on all sides.
Line a sheet tray with a silicone baking mat or unbleached parchment paper.
Spread out sweet potato chips then sprinkle with ground meat, black beans and vegan cheese. Spray with oil then broil for about 3-5 minutes until the vegan cheese melts and the beans warm through.
Top with remaining ingredients to taste and serve.
Have questions about how to make these vegan or nut free, etc.? Comment below!
P.S. Need help with brand suggestions and store locations for everything needed for these recipes?
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Happy Super Bowl!!
xo,
Laura