I love the Super Bowl. Not because of the game itself, but because I love friends and food! I’m dropping some of my latest faves all in one post. Scroll and take what you want, ignore what you don’t!
These Buffalo Chicken Taquitos are grain-free and dairy-free, but packed full of flavor. I wish you could’ve seen my expression when I bit into the first one.
Buffalo Chicken Taquitos
Ingredients:
- 2 cups cooked chicken, cubed in tiny chunks or shredded
- ¼ cup Primal Kitchens buffalo sauce (or other buffalo sauce you like)
- 1 package Siete almond flour tortillas (the almond flour gives the perfect texture, but if you have allergies, you could try their cassava or chickpea flour ones)
- Avocado or extra virgin olive oil
- Optional: shredded cheese
Directions:
- Preheat oven to 400 degrees Fahrenheit.
- Cover a large baking sheet with parchment paper.
- Mix the chicken and sauce together so that buffalo sauce is covering every piece. Adjust sauce as needed. You want it to be coated, not soupy. Nobody likes soggy taquitos!
- Place a dollop of avocado oil on your parchment paper, then lay a tortilla on the oil, moving it around so it gets coated completely. Spray oil would work well here if you don’t want a mess. If you get too much oil, coat more tortillas with it. You’ll do this to all of them eventually anyway.
- Place chicken mixture (plus cheese if you want) down the center of the tortilla, then roll it like a taquito and place on the pan, seam-side down.
- Repeat with the rest of the taquitos.
- Place in the oven for 20-25 minutes, until edges just start browning. For my oven, 22 minutes is the magical time.
- Serve with salsa, guacamole, ranch dressing (I love this one), or more buffalo sauce!
- Note: you can do the same thing with barbecue sauce instead of buffalo sauce for a different twist on the recipe.
Quick and Easy Hummus
Ingredients:
- 1 can chickpeas
- Juice from half a large lemon
- 2 tbsp minced garlic
- 1/2 tbsp salt
- Organic extra virgin olive oil (or avocado oil), amount as needed for texture of your choice
- Optional: paprika and cayenne pepper to taste
- Note: traditional hummus is made with tahini, which you absolutely can add in for a smoother texture. I’ve found our family doesn’t mind it without. You can add two tablespoons.
Directions:
1. Drain and rinse the chickpeas.
2. To food processor, add chickpeas, lemon juice, and salt.
3. Add minced garlic.
4. Start processing the chickpeas, and add olive oil to your texture preference.
5. Add paprika and cayenne if you’re feeling spicy.
The Ultimate Mocktail
I recently interviewed the fonder of Juj Bitters on the podcast, and I was blown away by the many benefits of digestive bitters.
Ingredients:
- 2 oz organic tart cherry juice
- 4 oz flavored seltzer of your choice
- 2 drops Juj bitters (any flavor)
- Lime, lemon, or orange for fun!
Directions:
- Mix the juice and seltzer together, and add one ice cube. Add the bitters, stir, and enjoy!
- Grab 10% off a sampler pack with the code spark here.
Bacon Wrapped Brussels
Shout out to my friend David Berryman for this recipe!
Ingredients:
- One package of brussels sprouts (around 20)
- Good quality bacon (Applegate or Pederson’s uncured, sugar-free bacon are good options)
- Toothpicks
Directions:
- Preheat oven to 400 degrees. Cover a baking pan with parchment paper or foil.
- Wash the brussels sprouts and cut the ends off.
- Cut the bacon slices in half.
- Wrap half a slice of bacon around one brussel sprout, securing with a toothpick.
- Use as many slices and brussels sprouts as you have. If you end up with more bacon than brussels sprouts, double up on the bacon! Why not?
- Place the bacon-wrapped brussels on the baking sheet.
- Cook for around 30 minutes, or until bacon is crispy.
Looking for more inspiration? Want something sweeter? Check out my amazing spinach dip and favorite brownies in this post.