Healthy Superbowl Snack

Superbowl Snacking Made Healthy: Crispy Healthy Baked Zucchini Fries


  • 2 zucchini
  • 1 egg white
  • ¼ cup milk
  • ½ cup shredded parmesan cheese
  • ½ cup seasoned breadcrumbs
  • Vegetable cooking spray


Preheat oven to 425 degrees. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs into a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25-30 minutes or until golden brown. Enjoy!

Perfect Mashed Potatoes

Making homemade mashed potatoes is SO easy, it would make no sense for you to reach for instant ones. But what actually separates AMAZING mashed potatoes from subpar ones?


Russet potatoes (the classic brown-skinned ones used for baked potatoes) are the classic go-to for mashed potatoes, but you don't have to stick to only those. We like using a mix of russet and Yukon gold, which have a super-creamy texture.


This is the age-old debate: Should you peel your potatoes for mashed potatoes?! The Delish kitchen falls into the camp of people who happen to love the texture that the skin adds, so we don't peel our potatoes, but it's entirely up to you.


Our recipe calls for a whole stick, but real butter enthusiasts might even want to use another few tablespoons. We like to melt our butter with milk in a saucepan so the milk is warm when it hits the mashed spuds. Mashed potatoes can easily be made vegan as well by substituting all of the dairy items for vegan ones...without taking away from the flavor!


Starchy potatoes need serious fat to turn them creamy, so skip low-fat varieties for sour cream and milk, which will produce drier mashed potatoes.


Mashed potatoes are begging for salt and pepper. Potatoes need a lot of salt—go heavy! This will help bring out their buttery flavor and ensure they don't taste lackluster.


We're obsessed with loaded mashed potatoes—who isn't?!—so we totally encourage you to stir in shredded cheddar or Parmesan, cooked bacon bits, chives, the works, after you add the melted butter-milk mixture. Truly any fresh herb or cheese will only help mashed potatoes taste amazing.

INGREDIENTS 3 lb. potatoes (about 4 large, a combo of russets and Yukon Golds) Kosher salt 1 stick butter, plus 2 tablespoons for garnish 1/2 c. milk 1/2 c. sour cream Freshly ground black pepper

DIRECTIONS In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return potatoes to the pot.

Use a potato masher to mash potatoes until smooth.

Meanwhile, in a small saucepan, melt butter and milk until warm.

Pour over warm milk-butter mixture and stir until completely combined and creamy. Add sour cream and stir until combined.

Season mashed potatoes generously with salt and pepper.

Transfer potatoes to a serving bowl and top with the remaining two tablespoons butter. Season with more pepper before serving.


Cauliflower Stuffing!

This low-carb cauliflower stuffing proves that you don’t necessarily need bread to make an amazing stuffing. However, if the group your feeding on Thanksgiving Day is gluten-free or following a low-carb special diet, this is the only stuffing recipe you’ll need. Plus, it’s assembled entirely on the stovetop, which bodes extremely well for your oven space (more time for turkey and pie!).

Don't skimp on the butter.

From a flavor perspective, if you’re going low-carb, you just can’t go low fat-too. A generous amount of butter—four tablespoons—is essential when it comes to keeping stuffing rich and tender. Fat is great! Don’t skip it. If you’re vegan or dairy-free, use coconut oil or your favorite brand of vegan butter instead.

Build your base.

Like any classic stuffing, this recipe starts with sautéing your mirepoix—onion, celery, and carrot—which, when mixed with herbs like rosemary and sage, makes everything taste like Thanksgiving. Once the mirepoix cooks down, add cauliflower and mushrooms, which add some depth to the dish. It’s still totally vegetarian, but cauliflower and mushrooms add a depth of flavor and texture that will keep everyone interested.

Add a lot of fresh herbs.

Cauliflower is basically a sponge: it’ll soak up the flavor of whatever you cook it with, so we recommend going heavy on the herbs. Here, we did a mix of fresh parsley, rosemary, and sage. You can use dried herbs if you already have them on hand (use half the amount of dried as called for fresh in the recipe), but really, nothing beats the flavor of fresh, and a bunch of herbs typically won't cost more than a few bucks.

Simmer it.

Pouring over some broth (low-sodium vegetable or chicken) helps the vegetables cook gently over low heat. If you like stuffing with a crispy top, broil the casserole for 2-5 minutes after it’s finished cooking on the stove.

INGREDIENTS 4 tbsp. butter 1 onion, chopped 2 large carrots, peeled and chopped 2 celery stalks, chopped or thinly sliced 1 small head cauliflower, chopped 1 c. (8-oz.) package baby Bella mushrooms, chopped Kosher salt Freshly ground black pepper 1/4 c. freshly chopped parsley 2 tbsp. freshly chopped rosemary 1 tbsp. freshly chopped sage (or 1 tsp. ground sage) 1/2 c. low-sodium vegetable or chicken broth

DIRECTIONS In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.

Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.

Add parsley, rosemary, and sage and stir until combined. Pour over broth and cook until totally tender and liquid is absorbed 10 minutes.

Serve hot and enjoy!

Egg Roll in a Bowl...

We have discovered one of the most delicious, healthy, and of course gluten-free recipes ever.

Chinese food is a staple for most. It's got such bright, bold, fun, spicy flavors...particularly our favorite, the egg roll. It can be a bit heavy at times and is honestly hard to recreate those same flavors at home. Not anymore!

We've discovered an amazing homemade alternative that invites all of those familiar and spectacular flavors you love right into your bowl...without the guilt!

Here is the recipe:

2 Tbsp. olive oil, divided. 1 lb. ground turkey, beef, or pork 1 ½ cup sweet onion fìnely chopped 1 cup carrots shredded ½ tsp gìnger minced 3 cloves garlic crushed ¼ cup chicken broth 5 cups cabbage cut into ¼-inch shreds 2 Tbsp. coconut aminos or soy sauce (gluten-free) 2 tsp. apple cider vinegar ½ tsp. salt to taste ¼ tsp. pepper to taste 1 tsp. toasted sesame oil Toasted sesame seeds optional Green onions (optional for garnish.)


In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for 5-6 minutes or until turkey is almost cooked through. Push turkey to the side of the pan and add onion and the other tablespoon of oil. Saute for 3-4 minutes. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.

Pour chicken broth in the pan and scrape the bottom of it to deglaze it. Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness. Just before serving, add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over rice, cauliflower rice, or eat it in a bowl by itself.

We promise you will not feel like you are missing out on this treat we all know and love by following this recipe.

Enjoy you little health nuts!

Apple Banana Smoothie for Two!

  • 1/2 Cup unsweetened vanilla almond milk
  • 1/2 Cup Non-Fat Greek Yogurt
  • 2 Bananas
  • 2 TBLSP Peanut butter
  • 1/2 TSP Cinnamon
  • 10 Almonds
  • 1 Apple
  • 1 TBLSP Honey

If you want a wake-up-and-go smoothie, this one is perfect. It is great to share or save half for later! All you have to do is measure out all of the ingredients, stick them in a blender, and liquefy. You can either make this in the morning or prep it at night. I've found when prepping it at night that it tends to thicken by morning. All you'll have to do is add a little bit more almond milk in the morning and shake it up. Also, you can fiddle with this recipe. I added pecans because I had them at home. It was a quick-at-hand drink that I just grabbed and drank for breakfast. If you are just making it for you, simply cut the serving sizes in half.

Only 330 Calories per Serving!

Cucumber Greek Salad

As the weather gets warmer here is a cool and healthy salad!

Prep time: 10 mins Total Time: 10 mins


2 cucumbers, peeled and chopped into ¼ moons 4-6 Roma tomatoes, chopped ½ of a red onion, sliced ¼ cup olive oil 1½ Tablespoons lemon juice 2 teaspoons dried oregano ½ cup crumbled feta cheese Salt and Pepper (to taste) Black olives, pitted and sliced (to taste)


  1. In a large bowl, combine cucumbers, tomatoes, and onions.
  2. In a smaller bowl, mix the olive oil, lemon juice, and dried oregano. Pour over the vegetables and mix well. Season salad with salt and pepper.
  3. Sprinkle feta cheese and olives over the top of salad and mix. Taste and adjust spices if need be. Refrigerate until ready to eat. Enjoy!