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Super Bowl Clean Eats

Super Bowl is this month and it’s no reason to ruin your clean eating plan. Whether you stay home or go to a friend’s house be prepared with something healthy to eat.

If you want a comfort food try making some Bean Free Chili. This dish is loaded with healthy vegetables instead of beans and can be served with some grain free tortilla chips on the side.

For an easy and tasty appetizer try Gail’s Eggplant Dip. Serve it with some healthy crackers or chips and I promise this will be a hit at the party. Use the leftovers to top chicken or fish as a tasty alternative to plain grilled chicken.

If you are short on time whip up a quick batch of Cauliflower Hummus or Clean Bean Salsa and serve them up with some healthy crackers or chips. For those of you following BodyDesigns Two-Week Detox Plan the first 3 recipes are all detox friendly.

Bean Free Chili            


1 T coconut oil
1 lb. lean ground turkey
1 sweet onion, chopped
2 garlic cloves, minced
3 large carrots, chopped
1 box POMI tomatoes or 5 fresh tomatoes, chopped
2-4 T chili powder
salt and pepper to taste

1. In a skillet heat the coconut oil. Add the onions and garlic and cook for about 5 minutes.
2. Add ground turkey and cook until no longer pink.
3. Add all the other ingredients and cook until your vegetables are tender but not soggy, about 15 minutes.

Servings: 7 cups
Per Cup:
Calories: 138
Fat: 4 g
Carbs: 11 g
Protein 18 g

Try serving the Bean Free Chili with sides of healthy toppings like guacamole, lettuce, tomatoes and maybe some low fat, organic cheese.


Gail’s Eggplant Dip

healthy recipes for super bowl sunday, eggplant dip

Preheat oven to 400 degrees F.

1 eggplant, cut into 1-inch cubes
2 red bell peppers, seeded, and cut into 1-inch cubes
5 cloves of garlic, minced
1 T tomato paste
1 tsp. salt
½ tsp. pepper
½ tsp. dried basil
½ tsp. crushed red pepper – optional for a spicy kick

1. Lightly coat a rimmed cookie sheet with coconut or olive oil spray.
2. Spread vegetables out on the baking sheet along with minced garlic and lightly spray with coconut or olive spray.
3. Season with salt and pepper.
4. Roast for 45 minutes, until vegetables are slightly browned and soft, tossing once during cooking. Remove from oven and cool for a few minutes.
5. Place vegetables, spices and tomato paste into a food processor or high speed blender and pulse 3-4 times to blend. Add salt and pepper to taste.

The entire batch is only 263 calories! Use this as a dip to serve with vegetables or crackers or try it over your chicken or fish as a topping. Delicious and nutritious, this recipe won’t raise your blood sugar.

Gail’s Eggplant dip is delicious served with some high fiber crackers or grain free chips.  Check out my blog on Some of My Favorite Low Carb Alternatives to Grains to find some healthy chip and cracker options.


Cauliflower Hummus 


1 T coconut or olive oil
1 16 oz. bag of riced cauliflower
2 tsp. minced garlic
1 tsp. cumin
1/2 tsp. salt
1/4 tsp. pepper
3 T tahini
juice from 1/2 lemon (I used a Meyers lemon)

1. Heat oil over medium in a saucepan.
2. Add garlic and cauliflower, stirring frequently until slightly browned.
3. Add spices and cook 1 minute.
4. Transfer to a high speed blender and add tahini and juice of 1/2 lemon.
5. Mix on high until blended.

Makes 9 servings
Serving size: 1/4 cup

Calories: 57
Fat: 4 g
Carbs: 1 g
Protein: 2 g

*Compare to traditional hummus: 1/4 cup equals 140 calories, 10 g fat, 8 grams carbs and 4 grams protein

Serve this with a colorful array of vegetables and some grain free chips.  This dip is delicious so make enough for a crowd.


Clean Bean Salsa

1 cup sweet corn, drained and rinsed well
1 can black beans, drained and rinsed well
1 can black eyed peas, drained and rinsed well
1 can pinto beans, drained and rinsed well
1 can bean of choice, drained and rinsed well
1 chopped red pepper
1 chopped green pepper
1 chopped orange or yellow pepper
1 chopped sweet onion


1 cup apple cider vinegar
1-2 tsp. of stevia (more or less to taste)

1. Combine all the beans and vegetables in a large mixing bowl.
2. Stir together the vinegar and stevia until stevia dissolves.
3. Add vinegar mixture to vegetables and beans, stir together and refrigerate for a few hours or overnight.

Serving Size:  1/2 cup

Calories:  75
Fat:        0 g
Carbs:     16 g
Fiber:      5 g
Protein:    5 g

Serve this tasty bean dish as an appetizer with grain free crackers or chips and use any leftovers to serve over chicken, fish or even mixed in with your salads. The recipes makes a ton so this one is great for a party.

Are you looking to transform your health? Mary works with clients all over the country developing personalized nutrition and exercise plans for weight loss and health. If you’re ready to get started on your journey to health and wellness contact her today!

Visit BodyDesigns Two Week Detox Plan or BodyDesignsbyMary for more information.

bodydesigns two week detox plan

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