Healthy Superbowl Snacks

Your healthy habits don’t have to stop just because you’re attending a Superbowl party. You can still treat your tastebuds while staying on track and enjoying the game (or commercials). Here are some of IronPlate’s favorite options:

Buffalo Cauliflower
Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 8


1/2 cup water
1/2 cup whole wheat flour
1t garlic powder
1 head of cauliflower, cut into 1-1/2” florets (organic!)
1/2 cup Frank’s hot sauce (feel free to sub with Sriracha)
1T extra virgin olive oil


  1. Preheat the oven to 450°F. Spray aluminum-coated baking sheet with oil.

  2. Combine the water, flour, and garlic powder in a bowl and stir until well combined.

  3. Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 25 minutes or until starting to brown. While the cauliflower is baking, whisk together the hot sauce and olive oil in a small bowl.

  4. Remove cauliflower from oven, put in a bowl and mix together with hot sauce. Serve hot with celery and no-fat blue cheese dressing. Enjoy!


Slow Cooker Meatballs
Prep Time: 5 minutes | Cook Time: 2-3 hours | Servings: 6-8


2 pounds lean, grass-fed ground beef
2 eggs
1 small onion, minced
3 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
8 cups pasta sauce (preferably homemade, but we like Victoria’s marinara, which has no sugar added)


  1. In a large bowl combine the egg, oregano, onion, garlic, salt and pepper to the ground beef. Mix gently but thoroughly with your hands to combine.

  2. Form this mixture into meatballs about 1" in diameter and set aside.

  3. Pour two cups of pasta sauce into your slow cooker. Add meatballs on top of sauce and cover with remaining sauce. Cook on high for 2-3 hours, until meatballs are firm. Enjoy!

Boss tip: For even better texture, you can brown the meatballs in olive oil before adding to the slow cooker


Chunky Chili


1 lb 90% lean ground beef (ground turkey works well too)
1 medium onion chopped (I usually use half onion)
2 cans (14 ½ oz. each) diced tomatoes undrained (I personally like the ones with green chilies for extra spice)
1 can kidney beans
1 can northern white beans
1 can chickpeas
½ cup salsa
1T chili powder
1 ½ tsp ground cumin

Optional to taste:

1 jalapeño, minced, with seeds
Ghost pepper salt (pinch)
Pepper and crushed red pepper to taste


  1. Cook beef and onion in a large skillet at medium-high heat until beef is browned and onion is tender. Drain and discard fat

  2. Add all ingredients to the crock pot (I drain and rinse all my beans prior to putting them in).  

  3. Cook on low for 5-6hrs.




2 ripe avocados
1/4 onion finely chopped
1 jalapeno finely chopped (optional)
1 bunch Chopped Cilantro
1-2 teaspoons of lime juice
salt to taste
1-2 tomato finely chopped


  1. Peel the avocado and remove the core.

  2. Mash the avocado in a molcajete until it reaches your desired consistency.

  3. Add the onion, jalapeno, cilantro and tomato and mix well.

  4. Add lime juice and salt to taste.

*Eat with your favorite vegetables instead of chips