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Home/Blog/Healthy Game Day Snacks

Healthy Game Day Snacks

By Holly Darnell, RD

February 9, 2024

Kale quinoa cakes

The Super Bowl is almost here. For many Americans, this is the one sports event that nearly everyone tunes into. It’s also one of those few games where your living room may have more folks than usual!

So whether or not you’re watching with just the fam or having a crowd over, you need game day snacks! And not just any game day snacks, but the kind of snacks that are actually both delicious and good for you.

In other words, you won’t be eating any deep-fried but we’re also not going to be serving bland carrot sticks with yogurt dip. These Super Bowl snacks are the real deal. Get some ingredients today for the ones you want to make … whip them up … and enjoy the game!

recipe kit - 7 layer bean dip

1. 7 Layer Bean Dip

Traditional bean dips contain a lot of processed dairy and refried beans, but this layered bean dip is just as yummy. Each half-cup serving offers a perfect macronutrient snack, with 10 grams of fat next to 6 grams of carbs and protein.

  • Servings: 12

  • Total time: 20 minutes

  • Calories per serving: 116

Ingredients

  • 1 15-ounce can black beans, drained and rinsed (or use fat-free refried beans)

  • 1 scoop Bone Broth Protein Pure or unflavored Multi Collagen Protein

  • ½ lime, squeezed

  • 1 teaspoon garlic powder

  • ½ teaspoon sea salt

  • ½ teaspoon cumin

  • 1 heirloom tomato, guts and membranes removed and diced

  • ½ red onion, diced

  • ½ lime, squeezed

  • 1 cup plain goat yogurt (or Greek yogurt)

  • 1 bunch of cilantro, finely chopped

  • 1 cup guacamole or chopped up avocados

  • 1 bell peppers chopped, seeds and membranes removed

  • 4 ounces goat cheddar cheese, grated

Directions

  1. In a high-speed blender, add in black beans, Bone Broth Protein Pure or unflavored Multi Collagen Protein, lime juice, garlic powder, sea salt and cumin. Blend until smooth and creamy.

  2. In an 8-inch glass bowl or 6-inch glass dish, line the bottom with the first black bean layer.

  3. In a small bowl, mix together tomatoes, onion and lime juice. Add on top of black bean layer for the second layer.

  4. For layer three, spoon goat (or Greek) yogurt evenly across tomato mixture.

  5. Evenly place chopped cilantro on top of goat yogurt for the fourth layer.

  6. Smooth the guacamole over cilantro for the fifth layer.

  7. For the sixth layer, place chopped peppers on top of the guacamole.

  8. For the seventh and final layer, sprinkle goat cheddar cheese on top. Keep refrigerated until ready to serve.

Classic hummus recipe

2. Classic Hummus

Hummus is one of the healthiest snacks, as first of all, it presents a very balanced macronutrient profile. One serving of this classic hummus recipe provides 12 grams of carbohydrates (only 8 net carbs because there’s 4 grams of fiber), 11 grams of fat and 8 grams of protein. It’s a great source of fiber, protein, healthy fats and even some antioxidants.

  • Servings: 8

  • Prep time: 20 min

  • Cook time: 20 min

  • Calories per serving: 165

Ingredients

  • 1 can chickpeas (15 ounces), rinsed and drained (reserve the liquid)

  • ½ teaspoon baking soda

  • 4 garlic cloves, chopped

  • 2 medium lemons, juiced (about 5 tablespoons)

  • ½ cup tahini

  • 1 teaspoon paprika

  • ½ teaspoon cumin

  • ½ teaspoon sea salt

  • 1 scoop Bone Broth Protein

  • 2 tablespoons reserved chickpea liquid (aquafaba)

  • 1 tablespoon olive oil + more for serving

  • parsley, optional

Directions

  1. Drain the chickpeas and reserve the liquid (aquafaba) in a small bowl and set aside.

  2. In a medium saucepan, add in chickpeas and baking soda. Cover the chickpeas with water and bring to a boil. Allow to cook on high heat for 20 minutes, or until the skins of the chickpeas are falling off and feel soft. Stir occasionally to make sure that none of the chickpeas stick to the pan.

  3. Drain the cooked chickpeas and rinse with cold water for 20 seconds to cool.

  4. In a food processor, add the chickpeas, garlic, lemon juice, tahini, paprika, cumin, sea salt and Bone Broth Protein. Process until smooth and creamy, about 2 minutes, scraping down the sides as needed.

  5. With the food processor on, add in 2 tablespoons of the reserved chickpea liquid. Blend on high until smooth, about 1 minute. Stop and scrape down the sides to make sure everything is combined.

  6. Add in olive oil while the food processor is still on and blend on high speed for another 2 minutes, until the hummus is smooth and creamy. Taste and adjust seasonings as needed.

  7. Place the hummus in a serving platter or bowl and top with olive oil, paprika and parsley. Serve with cut up veggies (cucumber, carrots, celery, etc.), toasted sprouted grain brain or pita chips.

Kale quinoa cakes

3. Kale Quinoa Cakes with Lemon Dill Yogurt Sauce

Each quinoa cake is sizable and filled with colorful ingredients, plus nutritional superstars. We’re talking balanced macronutrients: 14 grams of carbohydrates, 13 grams of fat and 17 grams of protein per cake.

  • Servings: 4

  • Prep time: 15 min

  • Cook time: 35 min

  • Calories per serving: 348

Ingredients

Quinoa Cakes

  • 2 cups water

  • 2 scoops Bone Broth Protein Chicken Soup

  • 1 cup quinoa, rinsed and drained

  • ½ cup kale, destemmed and finely chopped

  • ½ cup carrots, shredded

  • 1 egg

  • ½ cup gluten-free panko breadcrumbs

  • 4 cloves garlic, minced

  • 1½ teaspoon onion powder

  • 1½ teaspoon nutritional yeast

  • ¼ teaspoon sea salt

  • ½ teaspoon cracked black pepper

  • 2 tablespoons olive oil

Lemon Dill Yogurt Sauce

  • ½ cup plain, unsweetened yogurt (regular or coconut yogurt)

  • 2 cloves garlic, minced

  • 2 tablespoons fresh dill, finely chopped

  • ¼ teaspoon sea salt

  • ½ lemon, juiced

Directions

  1. Put two cups of water in a medium-sized stockpot and place on medium heat. Add 2 scoops of Bone Broth Protein Chicken Soup. Whisk until combined.

  2. Rinse quinoa thoroughly and place in the saucepan with the bone broth. Heat to high and bring to a boil. Once it reaches a boil, reduce heat and let simmer for 15–20 minutes; fluff with a fork. Set aside for 10 minutes to allow it to cool.

  3. In a large bowl, add quinoa, kale, carrots, egg, bread crumbs, garlic, onion powder, nutritional yeast, sea salt and black pepper. Mix until combined.

  4. Preheat the oven to 400.

  5. Make the cakes. Spoon mixture into a ½ cup measuring cup. Use your hands to push and firm the cakes together. If the cakes aren’t forming together, add olive oil a bit at a time until cakes form. Place on a lined baking sheet and bake for 15 minutes.

  6. While the cakes are baking, make the lemon dill yogurt sauce. In a small bowl, add yogurt, garlic, dill, sea salt and lemon juice. Mix until combined.

Vegan queso

4. Butternut Squash Queso Fundido

Queso is a Mexican-inspired appetizer or side dish that you may indulged in. The key word is "indulge," as it's thick and creamy melted cheese often made from a mixture of processed cheese, Monterey Jack, cream cheese and cream. So, not exactly healthy.

Instead, this delicious butternut squash vegan queso offers 10 grams of protein, 11 grams of fat and 11 grams of carbs. Is that a perfectly balanced macronutrient snack or what?

  • Servings: 8

  • Prep time: 20 min

  • Cook time: 1 hr 30 min

  • Calories per serving: 186

Ingredients

  • 1 pound butternut squash, halved and seeded

  • 1 teaspoon sea salt

  • 1 tablespoon Bone Broth Protein Pure powder

  • 1 tablespoon olive oil

  • 1 yellow onion, diced

  • 1 tablespoon chili powder

  • ½ teaspoon chipotle chili powder (can omit if less heat is preferred)

  • 1 cup vegan queso fresco, shredded

  • 1 cup almond milk mozzarella, shredded

  • 1 cup vegan cheddar cheese, shredded

  • ½ cup pico de gallo

  • cilantro, optional

Directions

  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and cut squash in half. Place squash cut-side down on the prepared pan. Bake until tender, 50 minutes to 1 hour. Turn over and let cool slightly.

  2. Scoop out the squash and place in a high speed blender. Add in salt and protein powder; puree until smooth. Add in one tablespoon water at a time until fully blended.

  3. While the squash is cooking, caramelize the onions. In a medium-sized skillet, heat one tablespoon olive oil over medium heat. Place onion in the pan and cook for 10 minutes. Reduce the heat to low and cook for an additional 10 minutes, until onions are brown and translucent. Add in chili powder and chipotle chili powder to the onions and remove from heat.

  4. Reduce the oven to 325. Coat an oven-grade skillet or cast iron pan with cooking spray.

  5. Set aside two cups of butternut squash puree in a medium bowl. Add in ⅓ cup queso fresco, ⅓ cup mozzarella cheese and ⅓ cup cheddar cheese to the squash puree.

  6. In the prepared pan, spread half of the remaining cheese blend. Top with squash. Spread half of the caramelized onions over the squash, and then top with remaining cheese and onions.

  7. Place the pan in the oven and bake for about 20 minutes, or until the cheese is melted.

  8. Allow to cool for 10 minutes and top with pico de gallo and cilantro.

  9. You can also buy butternut squash already diced and cubed. Add one tablespoon olive oil, salt and pepper and roast at 425 for 30 minutes or until fork tender.

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