Recipe of the Week: A Very Whole Foods Super Bowl

Try these healthful twists on indulgent snacks to eat clean during the big game
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When the New England Patriots take on the Atlanta Falcons on Sunday, Feb. 5, most of us here will only be mourning the fact that the Seahawks aren’t on that field. But whether you’re in the game for the ball or the half-time show, snacking is still of utmost importance. And for that, Whole Foods has all the answers. 

Sure, you could pick up all you need from the hot bar at any store—also, have you tried the new self-serve mochi?!—but if you want to actually put a few foods together for your Super Bowl party, here are a few easy recipes for healthful daylong nibbling: 

Black-Eyed Pea Nachos

2 tsp expeller-pressed canola oil
1/2 red onion, diced
3 cloves garlic, finely chopped
1/2 (16-ounce) bag frozen black-eyed peas, prepared according to package directions (1 1/2 cups)
1/4 tsp fine sea salt
4 ounces (about 5 cups) tortilla chips
1 cup shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/2 lime
Sriracha sauce to taste 

Preheat the oven to 450°F. In a medium skillet, heat oil over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is softened, about 5 minutes. Stir in peas and salt and cook 1 more minute.

Spread chips over the bottom of a 9x13-inch baking dish and spoon pea mixture over the top. Sprinkle with cheese and bake just until cheese melts and the nachos are very hot, 8 to 10 minutes. Sprinkle with cilantro and squeeze lime over the top of the nachos. Squirt sriracha sauce over the top and serve warm.

Green Garbanzo Guacamole

2 cups cooked green garbanzo beans
1 clove garlic, halved
1 avocado
2 tbsp chopped fresh cilantro
1 tbsp lime juice
1/2 tsp fine sea salt
1 Roma tomato, seeded and chopped
1 tbsp minced jalapeño pepper

Place beans and garlic in a food processor and pulse until coarsely chopped but not puréed. Transfer to a medium bowl and add avocado, cilantro, lime juice and salt. Mash until evenly blended. Stir in tomato and jalapeño. Keep chilled until ready to serve.

Roasted Kale Chips with Parmigiano Reggiano

1 bunch kale, stems and tough ribs removed, leaves torn into bite-size pieces
1 tbsp extra-virgin olive oil
1/2 tsp chili powder
1/4 tsp coarse sea salt
2 tbsp finely grated Parmigiano Reggiano cheese

Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.

Place kale in a large bowl, drizzle with oil and toss. Add chili power and salt and toss again. Arrange kale on the prepared baking sheets in single layer; bake until crispy and the edges just begin to brown, about 12 minutes. Remove from the oven and let cool for 2 minutes on the baking sheets. Transfer to a bowl and toss with cheese.

For more Superbowl party treat ideas, check out Nine Superbowl Treats from Local Bloggers

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