Looking for easy, last minute Super Bowl appetizers & sides? These are very easy to make, gluten free & won't derail your good eating habits...
Creamy Avocado Dip: Mash 2 avocados, add 2-3 tbsp plain Greek Yogurt (I love Wallaby's), sea or pink HImalayan salt & dried miced onion for a delicious high protein/fat dip!
Roasted Tri Color Peppers: Slice 2 each red, orange & yellow peppers. Drizzle with olive, avocado or coconut oil & sea salt. Toss and roast in a 425 degree oven until carmelized, approximately 30-40 minutes.
Mini Beef or Turkey Meatballs: 1 lb. ground turkey or beef, 2-3 tbsp ketchup,1/4 cup gluten free panko or Italian breadcrumbs, 1-2 tsp each dried, minced onion & parsley. Form into small balls and place in pot of boiling water until cooked through.
For Sauce: 1 container strained tomatoes (POM), 1-2 cans organic tomato sauce & 1 can tomato paste mixed with 1-2 tbsp butter, dash of half/half (Ioptional) & spices such as dried minced onion, basil & parsley to taste. Mix well & often while on a medium flame & when boiling, reduce heat and simmer.
Zucchini PIzza: Bake a tray of sliced zucchini drizzled in olive oil in a 425 degree oven for approximately 20 minutes. Add sauce & shredded organic mozzerella cheese. Continue to bake until cheese is melted & then broil until golden brown! You can also slice zucchini lengthwise & make zucchini pizza boats.