Jenn Sherman’s Favorite Game Day Snacks

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BUFFALO CAULIFLOWER BITES

With this appetizer made with roasted cauliflower, you won’t miss the chicken wings! This foolproof recipe is as easy as can be, and is a healthy alternative to chicken wings!

Ingredients

  • 1 Medium Cauliflower, cut into bite-sized pieces
  • 1/2 cup flour
  • 1/2 cup water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter, melted
  • 2/3 cup Buffalo Sauce

Instructions

  • Preheat oven to 450 degrees.
  • Spray a large cookie sheet with cooking spray and set aside.
  • In a large bowl, whisk together flour, water, garlic powder, salt, and pepper. Add cauliflower florets and toss to coat. Spread evenly onto cookie sheet and place in the oven. Bake for 15 minutes, flipping once. Then, remove from the oven.
  • In a separate bowl, stir together melted butter and buffalo sauce. Add baked cauliflower and toss to coat. Spread evenly onto cookie sheet. Place back into the oven and bake for 25-30 minutes or until crispy, flipping once.
  • Remove from oven and let sit for 10 minutes before serving.
  • Serve with your favorite dressing and enjoy!

SPICY BAKED CHICKPEAS

Instead of grabbing handfuls of chips, bring this snack along for the ride as a healthy alternative!

Ingredients

  • Two (15-ounce) cans of chickpeas
  • 2 tablespoons of olive oil
  • 1 teaspoon of Spanish smoked paprika
  • 1 teaspoon ground cumin
  • 1 pinch cayenne pepper
  • Kosher salt

Instructions

  • Preheat oven to 400 degrees.
  • Rinse and drain the chickpeas and dry by rolling them around in a paper towel.
  • Combine the oil, paprika, cumin, cayenne pepper, and salt in a large bowl.
  • Add chickpeas and toss to coat evenly.
  • Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 20-25 minutes, shake the tray to toss 15 minutes in.
  • Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.

LOW-FAT SPINACH ARTICHOKE DIP

This recipe comes out of Peloton home rider and successful author Lisa Lillien’s amazing cookbook “Hungry Girl – Clean and Hungry Obsessed”. I’ll be bringing this dip along with tortilla chips for the kids and cut up celery sticks for me.

Ingredients

  • 1/2 cup fat-free plain Greek Yogurt
  • 1/2 cup light/reduced fat cream cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • One 14-ounce can of artichoke hearts packed in water, drained and chopped
  • 1/2 cup shredded part-skim mozzarella cheese
  • 3 tablespoons grated parmesan cheese
  • 1 cup finely chopped onion
  • 1/4 cup finely chopped shallots
  • 10 cups chopped spinach
  • 1 teaspoon of chopped garlic

Instructions

  • Preheat oven to 350 degrees.
  • Spray an 8-inch by 8-inch baking pan with nonstick spray.
  • In a large bowl, combine yogurt, cream cheese, salt, and pepper. Mix until smooth. Stir in chopped artichoke hearts, mozzarella, and 2 tablespoons of parmesan.
  • Bring an extra large skillet sprayed with nonstick spray to medium-high heat. Add onion and shallots. Cook and stir until softened, about 3 minutes.
  • Add spinach and garlic to the skillet. Cook and stir until spinach has wilted and garlic is fragrant for about 2 minutes. Pat dry, if necessary.
  • Add skillet contents to the large bowl. Mix thoroughly.
  • Transfer mixture to the baking pan. Bake until hot and bubbly, 20 to 25 minutes!

Get more tips from Jenn by connecting with her here on her Official Peloton Facebook page.