Game Day Eats: Healthy Snacks for Watching Football

When it comes to game day, the excitement of watching your favorite team can make you crave more than just a good score—you’re also looking for tasty food to enjoy. But who says you have to sacrifice health for flavor? With a little creativity, you can whip up delicious, nutritious game day eats that keep you energized and satisfied throughout the game.

From crunchy veggie bites to protein-packed options, these healthy snacks will elevate your game day experience without derailing your wellness goals. Get ready to cheer on your team with game day eats that score big on both taste and nutrition!

Game Day Eats We Love

Spiced Chicken Wings

Ingredients

• 1/3 cup all purpose flour
• 2 tablespoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground pepper
• 1 teaspoon salt
• 3 tablespoons unsalted butter
• 10 whole chicken wings
• 1 handful parsley chopped

Directions

1. Preheat oven to 425°F.
2. Line a baking sheet with foil. Dot the foil with the butter, there is no need to melt it ahead of time but you can if you would like.
3. In a medium sized bowl, combine flour, paprika, garlic powder, and salt and pepper.
4. Coat both sides of each wing fully in the flour mixture and place on the baking sheet. Make sure the butter pieces are evenly spaced out among the wings.
5. Bake wings for 30 minutes.
6. Turn wings over and bake for an additional 15 more minutes or until crispy and fully cooked.
7. Serve with your favorite dipping sauce and sprinkle with fresh parsley if desired.
8. Suggested appetizer serving size: 2 wings per person.

Slow Cooker Pulled Pork

Ingredients

• 1 sweet onion
• 3 cloves garlic
• 1/2 cup reduced sodium chicken broth
• 1/4 cup red wine vinegar
• 1/4 cup honey
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 tablespoon paprika
• 1/2 teaspoon dried thyme
• 1/8 teaspoon cinnamon
• 1 dash cayenne
• 1/2 teaspoon brown sugar
• 2 pounds boneless pork shoulder

Directions

1. Place the onions, garlic, chicken broth, vinegar and honey into a slow cooker.
2. In a small bowl, mix together the salt, pepper, paprika, dried thyme, cinnamon, cayenne and brown sugar
3. Rub the mixture all over the pork. Nestle the pork on top of the onions and liquid in the slow cooker. Cook on low for 8-10 hours, or until the pork is tender and shreds easily with a fork.
4. Remove the meat and let cool slightly. In the meantime, ladle off the fat from the top of the braising liquid. Once it’s cool enough to handle, shred the meat.
5. Season with salt and pepper.
6. Optional: Serve the pulled pork as it is over rice or polenta, or in tacos or tostadas.

Sweet Potato Nachos

Ingredients

• 2 sweet potatoes
• 2 tablespoons extra virgin olive oil
• 1 pinch salt
• 1 pinch pepper
• 1 cup monterery jack cheese
• 1/3 cup red onion
• 1 jalapeno, chopped
• 12 cherry tomatoes, quartered
• 1 avocado, diced
• 1 mango, cubed
• 1/3 cup cilantro, chopped
• 1 green onion, sliced
• optional: add protein like ground turkey, chicken or beef

Directions

1. Preheat the oven to 400° F.
2. Cut sweet potato into thin slices.
3. In a large bowl, toss sweet potato in olive oil, sprinkle salt and pepper.
4. On a large baking sheet, place sweet potato flat (trying not to overlap any slices).
5. Bake for 15-20 minutes until browned and edges are a bit crispy.
6. Once cooked, add cheese, black beans, red onion and jalapeno and bake for additional 5 minutes.
7. Take the baking tray out and layer black beans, mango, cherry tomatoes, avocado, cilantro and green onion. Serve.

Turkey Taco Stuffed Portobello Mushrooms

Ingredients

• 1/3 cup quinoa
• 1 cup diced onion
• 1 zucchini, shredded
• 2 tablespoons olive oil, divided
• 2 cloves of garlic, minced
• 1 pound ground turkey
• 1 tablespoon picked jalapeno
• 4 large portobello mushrooms, stemmed
• 1/2 cup cheddar cheese
• 1 packet taco seasoning
• 2 green onions, sliced
• 2 sprigs fresh cilanto
• 3 tablespoons salsa

Directions

1. Preheat oven to 375°F. Line a rimmed sheet pan with parchment paper.
2. Cook quinoa according to package directions.
3. In a large skillet over medium high heat add one tablespoon olive oil. When the oil is hot, add the onion, zucchini and garlic and cook until softened, 3-5 minutes. Transfer to a small bowl.
4. Add the remaining tablespoon olive oil to the pan and add the turkey, breaking it up and stirring until browned. Add the taco seasoning and cook for one additional minute.
5. Remove the turkey from heat and add the sautéed vegetables back to the pan. Add the cooked quinoa and pickled jalapenos and stir to combine.
6. Stuff the portobello caps generously with turkey stuffing, and place them on the baking sheet. Cover lightly with tin foil and bake for 20 minutes.
7. Divide cheese among the stuffed caps and bake for 8-10 minutes longer. Remove from oven and transfer to a serving platter. Serve topped with garnishes.
8. *Note: Mushroom caps will hold a lot of moisture and may leak onto your baking sheet. If they seem to be very wet, pick the mushroom caps up with both hands and gently tilt it so that the excess liquid can escape.

Crispy Baked Buffalo Cauliflower

Ingredients

• 1 tablespoon avocado oil
• 3/4 cup all purpose flour
• 3/4 cup milk
• 1 teaspoon garlic powder
• 1 pinch salt
• 1 pinch pepper
• 3/4 cup plain breadcrumbs
• 1 head cauliflower
• 1 tablespoon coconut oil
• 1/2 cup hot sauce
• 2 tablespoons maple syrup

Directions

1. Preheat the oven to 450 F. Line a baking sheet with parchment paper or grease with avocado oil to prevent sticking.
2. In a bowl, mix together the flour, almond milk, garlic powder, salt and pepper into a batter. If the batter is too thick, add more almond milk; if the batter is too thin, add more flour. You are looking for a consistency like pancake batter.
3. Place breadcrumbs into a separate plate.
4. Cut cauliflower into florets and dip them into the batter a few at a time. Fish them out one by one, shake off excess batter, transfer them to the plate with the breadcrumbs to coat well, then place onto the lined or greased baking sheet. Repeat with the rest of the cauliflower florets, arranging them in one layer and making sure that they do not overlap on the baking sheet.
5. Bake for 18-22 minutes until crispy and golden brown.
6. While cauliflower is baking, make a simple buffalo sauce by heating coconut oil, vinegar-based low sodium hot sauce (Dave’s Gourmet Cool Cayenne Pepper works well here), and maple syrup while whisking to combine. Bring to a simmer then remove from the heat.
7. Remove cauliflowers from the oven and toss in the hot buffalo sauce, then bake for another 5 minutes before enjoying.

Creamy Artichoke Dip

Ingredients

• 1 tablespoon olive oil
• 1 red onion halved and sliced
• 5 artichoke hearts, drained and rinsed
• 1/4 cup cheddar cheese, shredded
• 1/2 ounce feta cheese
• 2 eggs whisked
• 1 dash salt
• 1 dash pepper
• 2 teaspoons herbs de Provence
• 1/2 cup milk

Directions

1. Prepare dip: Preheat oven to 375°F.
2. Heat oil in a skillet over medium heat. Add onions and sauté for 3-4 minutes until tender.
3. Add artichokes and cook for another 3 minutes.
4. In a separate bowl, combine cheddar cheese, feta, eggs, herbs, and milk. Add the cooked onions and artichokes and carefully combine.
5. Transfer mixture to a casserole dish and bake for 25 minutes.
6. Serve with bread, crackers or veggies of your choice!

Join our Meal Planning Program

Want more family game day eats like the ones listed above?

Did you know that people who meal plan are more likely to have an overall higher quality food variety? Anderson’s Nutrition has a robust Meal Planner Program to assist you on your journey to living a healthier life.

Get your personalized meal plan to enhance your lifestyle. Your meal plan will be customized by:

• Calories
• Carbohydrates
• Protein
• Fat
• Fiber
• Key nutrients for optimal health

You can meet virtually with your own dietitian to receive nutrition guidance and a personalized meal plan. By collaborating and meal planning with your dietitian, you will achieve the best possible results!