We won’t lie. More often than not, wings and nachos are delicious. But how about incorporating a few healthy snacks into your party menu? Here’s what we recommend. Just remember, it’s OK to indulge sometimes!
1) Black Bean Salsa from Cooking with a Yogaview by Claire Mark (recipe contributed by Yogaview instructor Jennifer Boeder)
- 2 Cans of black beans
- 1 can of corn
- 2 avacados, diced
- 1 red onion, diced
- 2 tomatoes, diced
- cilantro
- 1tsp Cumin (or more to taste)
- 4 oz. of goat cheese
- 6tbs fresh lime juice
- 6 tablespoons of olive oil
- sea salt to taste
After rinsing, combine black beans with corn in a bowl. Add the diced avocado, red onion, and tomato. Mix in cilantro, lime juice, olive oil, sea salt to taste. This mixture can be refrigerated and covered up to a day. When ready to serve, top off with salsa and goat cheese.
2) Spinach and Kale Bites from 2 Sister Recipes
- 1 small yellow onion– chopped
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. salted butter
- 6 ounce package fresh baby spinach (the equivalent to 5 oz. of frozen)
- 2 cups packed with fresh kale, rinsed
- 1 large scallion (green onion)
- 1 egg
- 2/3 cup panko breadcrumbs, plus extra for coating (optional)
- 1/2 cup grated Parmigiano-Reggiano cheese
- salt and pepper to taste
- dash of cayenne pepper
- olive oil cooking spray
Preheat oven to 375 degrees.
In a frying pan, heat and melt butter with olive oil. Add yellow onion and sauté until softened and translucent, about 5 minutes. Add spinach and kale and cook until they wilt, about 1 to 2 minutes.
Place cooked contents into a food processor along with one chopped scallion and pulse for several seconds. Transfer mixture to a medium bowl.
Add one egg, 2/3 cup of panko breadcrumbs, and Parmesan cheese. Mix with a spoon until well combined. Add salt and black pepper to taste and a dash of cayenne pepper.
In a small bowl or dish, pour some panko breadcrumbs. Take a teaspoon full the spinach and kale mixture into your hand. Make a small ball with your hands (larger than a quarter, smaller than a golf ball).
Gently roll ball into panko breadcrumbs to coat evenly. (optional, without it, kale bites are gluten free!)
Lightly spray baking sheet with cooking spray. Place the spinach and kale bites onto baking sheet. Bake for 15 minutes. Serve warm.
Yields: 20 bites
3) Light Nachos (Yummly)
- 1/2 cup chicken breast (shredded)
- 1 oz corn tortilla chips (baked yellow)
- 1/4 cup low-fat refried beans (black)
- tomatoes (chopped, scallions to taste)
- 5 tbsps cheese (shredded mexican, mixture)
Place chips on a cookie sheet; top with ingredients, then bake for 5 minutes at 400°.