Super Snacks for the Big Game

January 28th, 2015, in Living ToxicFree®, Families, ToxicFree® Recipes

The Super Bowl is almost here and with it comes exciting get-togethers and parties. Delicious, hearty, ToxicFree® finger foods and easy dishes are a must! Here are a few of my family’s favorite “football” dishes—ToxicFree® style.


Roasted Cauliflower Crunch



  1. Preheat oven to 425 degrees
  2. Cut cauliflower into small pieces, wash and dry them.
  3. Place cauliflower into a container with a lid and drizzle with coconut oil/olive oil, salt, pepper and paprika. Shake the container until cauliflower is well coated.
  4. Place cauliflower pieces onto a baking sheet.
  5. Bake for 40-50 minutes turning several times so that the cauliflower browns evenly. Browning is a good thing with this recipe! It makes them delicious!

Number of Servings: 4-6


Squash Boats



  1. Preheat oven to 350 degrees.
  2. Wash all vegetables well. Slice each squash in half long ways. It will look like a boat. If you used 3 squash you should have 6 squash boats. Set boats aside.
  3. Chop onion and green bell pepper into small cubes.
  4. Brown your choice of meat, draining any grease. Before it’s fully cooked, add onion and bell pepper cubes. Add sea salt, black pepper and garlic powder to taste. Sauté onion and pepper with meat until meat is fully cooked and veggies are softened.
  5. Remove from heat and add organic spaghetti sauce. Mix ingredients together well.
  6. Fill squash boats with mix. Place boats on pan and bake at 350 for approximately 30 minutes.

If you'd like to add cheese, remove the boats from the oven and sprinkle cheeses on top of mixture and put back in the oven for approximately 15 minutes or until cheese has melted.

Number of servings: 6


Hummus with Pita Chips

This is my favorite hummus recipe! Feel free to tweak this recipe to your liking. Try to think of the basic necessities for making it flavorful and smooth: beans, good qualtiy olive oil, garlic, salt, fresh herbs and a splash of acidity (lemon juice can be replaced with vinegar).

I recommend dried chickpeas (as I try to avoid cans as much as possible), but you can use canned chickpeas for this recipe. You can also use lentils, black or white beans in the place of chickpeas.

When using dried beans, soak the beans in water (with a splash of apple cider vinegar) overnight. The next day, drain the water and refill your pot with fresh water. Bring to a boil, then down to a simmer. Your pre-soaked beans will cook in about half the time!

I like to do a few pounds of beans at a time, so I can freeze extras. Then, when I want to make a batch of hummus or another recipe that calls for beans, they are readily available!



  1. Put everything except parsley in food processor and begin to process
  2. Add chickpea liquid or water as needed to produce a smooth puree.  
  3. Taste and adjust seasonings (you may want to add more lemon juice.)

Serve drizzled with olive oil and sprinkled with a bit more cumin and some parsley.

Number of servings: 8-10


Organic Chili with Meat



  1. Melt butter in a large skillet over medium high heat.
  2. Sauté onions for about 5 minutes or until they begin to soften.
  3. Add garlic and ground beef or turkey. Brown the meat for about 8-10 minutes.
  4. Place the meat and onions in your crockpot or slow cooker.
  5. Add remaining ingredients, cover, and cook on low for 5-10 hours.

Serve hot with a dollop of organic Greek yogurt in the place of sour cream. You could also sprinkle your choice of organic cheese on top.

Number of Servings: 6
Serving Size: 1 cup


Chocolate Coconut Bark



  1. Melt chocolate chips with coconut oil using a double boiler, or in the microwave using a glass (microwavable safe bowl).   
  2. Stir mixture until smooth and pour into a baking pan lined with parchment or waxed paper.  
  3. Sprinkle with coconut and almonds.  
  4. Refrigerate until set, about 30 minutes.  
  5. Cut into squares.

Number of servings:  8-10


I hope you and your family enjoy these tasty, healthy treats during the big game!