Big Game Healthy Recipes

Recipes by Alexandra Babcock, MPH, RDN, DipACLM 

Veggie Spring Rolls with Peanut Dipping Sauce  

Serves 4  

Ingredients  

  • 6 rice papers/spring roll wrappers  
  • 1 bell pepper  
  • 1 head of romaine or leaf lettuce  
  • 1 cup shredded carrots  
  • 3 cucumbers  

Sauce 

  • 4 Tbsp Peanut Butter 
  • 2 Tbsp Siracha hot sauce  
  • 1 Tbsp Maple Syrup  
  • 2 Tbsp Soy Sauce  
  • 1 tsp garlic powder (optional)  
  • 1 tsp ginger (optional)  

Directions  

  1. Begin by washing all vegetables and laying out all ingredients.  
  2. Thinly slice the bell pepper and cucumbers. Rip the lettuce in half, removing tough stems or end pieces. Set aside.  
  3. Dampen one rice paper under room temperature water for 10-15sec. Set on a cutting bord and in the center lay 3-4 pieces of bell pepper, cucumbers, a tbsp of carrots, and a piece of lettice.  
  4. Then carefully fold the edge of the paper over the middle of the vegetables. Tuck in the ends as you roll the top over to form the roll.  
  5. Set on a plate to serve.  

Sauce  

  1. Add all ingredients to a small mixing bowl.  
  2. Stir until combined and smooth.  
  3. Serve on the side with rolls.  

Buffalo Cauliflower  

Serves 6  

Ingredients  

  • 1 cauliflower 
  • 1 cup flour  
  • 1 ½ cup plant milk  
  • ½ cup hot sauce  

Directions  

  1. Preheat oven to 425F and lay out all ingredients washed and measured.  
  2. In a mixing bowl combine the flour, milk, and hot sauce. Stirring to create a thick batter.  
  3. Chop or break bite size florets off of the head of cauliflower. Set aside the stem for soup stalk or compost.  
  4. Dip, shake, and lay. Dip the cauliflower in the batter. Shake off the excess. And lay the cauliflower floret onto a greased or lined baking tray.  
  5. Complete until all are coated.  
  6. Bake for 15-20min or until golden brown.  
  7. Top with extra hot sauce before serving.  

5 Layer Bean Dip  

Serves 6  

Ingredients  

  • 1 can black beans, rinsed and drained  
  • 1 cup skim Greek yogurt  
  • 1 avocado  
  • 1 cup salsa 
  • 1 cup frozen or canned corn  
  • 1tsp garlic powder  
  • 1 lime, juiced  
  • 2 tsp chili powder  
  • 5 sprigs of cilantro  
  • Salt to taste  

Directions  

  1. Begin by washing all vegetables and laying out all ingredients.  
  2. In a small bowl, add the beans, salt, and chili powder. Mash until smooth and set aside.  
  3. In another bowl, scoop out the avocado and add ½ of lime juice and garlic. Mash until smooth and set aside.  
  4. In a third bowl, add yogurt, cilantro, and ½ of lime juice and stir until combined.  
  5. Now to assemble all ingredients. Layer in small cups bowls, or one large dish, first the beans. Then follow with the Greek yogurt and then avocado mixture. Finally, top with salsa then teh corn forming distinct layers with each ingredient.  
  6. Garnish with left over cilantro and serve with carrot chips.  

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