Healthy and Delicious Super Bowl Sunday

(Gluten, Dairy, Soy, Corn, & Nut Free Mexican Layer Dip)

Were you cheering for Seattle Seahawks or the New England Patriots? 

Being from Indianapolis and a Colts fan my whole life, New England is one of our biggest rivalries. However, I thought that both teams played their hearts out and delivered an exciting game for all football fans.

Yes, I like to watch football, but that is not why I am here...

Football is great but one of my favorite parts of Super Bowl Sunday is the FOOD!! I love to cook and host, so other than National Holidays (i.e., Thanksgiving, Christmas, etc...), Super Bowl Sunday is pretty exciting for me. Not only do I get to cook, but it allows me to provide nutritious and delicious meals for others that they may not have ever tried or been exposed. It is part of my mission to bring light to people, that eating healthy doesn't mean eating bland, boring food, but rather satisfying their palates with colorful, flavorful meals.

I used to dread pitch-ins and parties of any kind when I began eating gluten and dairy free, but I find relief when I am able to cook a dish or dishes myself. With that being said, I cooked a healthy, delicious, yet Super Bowl appropriate Mexican Fiesta.

I must admit that I planned this meal around my favorite obsession dish right now, which is a gluten-free, dairy-free, and nut free Mexican layered dip (adapted from Detoxinista).

Ingredients:

Refried Black Bean Layer
- 2 (15 oz.) cans black beans, rinsed and drained (or 3 cups cooked black beans)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup water



"Cheese" Sauce Layer

- 1 cup mashed potatoes (I used a russet potato)
- 1/2 cup water
- 1/4 cup nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 teaspoon onion powder
- 1 teaspoon salt
- 2 tablespoons finely minced jalapeño (optional)

 Guacamole Layer 
- 2 ripe Haas Avocados, pitted
- 1-2 tablespoons lemon or lime juice (about 1/2 lemon)
- 1 Roma tomato, chopped (about 1/2 cup)
- 1/2 cup finely diced red onion
- 1 clove garlic, minced
- 1/2 teaspoon salt
- Fresh Cilantro (optional)






Top It Off - Final Layer
- Prepared salsa or pico de gallo
- Chopped green onions, for garnish (optional)








Directions:

1. For the bean layer, rinse and drain the black beans and then combine all ingredients in a food processor or a powerful blender (i.e., Vitamix) until uniformed texture is achieved.

2. For the "cheese" layer, start by steaming the potatoes until fork tender so they can be easily mashed. Then combine the 1 cup mashed potato with the rest of the ingredients listed in a blender. Blend until completely smooth and creamy, then pour over the bean layer.

3. For the guacamole layer, mash 2 ripe avocados (If small, may use 3+), then add the remaining ingredients and mix. Then spread on top of the "cheese" layer.

4. Now it is up to you to decide what you would like to top it off with. I have used both salsa and pico del gallo. I personally prefer using the pico, because the salsa was just too runny to add on top.

*If you prefer to make this a day ahead of time, start with making the bean and "cheese" layer and then store in the fridge overnight. However, I would wait to make the guacamole until the day you are ready to serve it. 

This is one of the best appetizer/ pitch in dishes I have made in awhile and everyone LOVES it! It is super simple, quick, and best of all healthy dish almost anybody! It is GLUTEN, DAIRY, SOY, & NUT FREE! Enjoy!

Paleo Waldorf Tuna Salad

Paleo Tuna Salad Lettuce Wraps from Well Fed Cookbook


- 1 small apple, diced (about 1 cup)
- 2-3 scallions, green tops only, thinly sliced (about 1/4 cup)
- Pecan halves, chopped (about 2 Tbsp)
- 1/4 cup fresh parsley leaves, minced (about 1 tablespoon)
- 2 cans (5 oz) tuna
- 1/2 tsp mustard powder
- 3-4 Tbsp Olive Oil Mayo (homemade)
- salt and black pepper, to taste
Directions: Combine apple, scallions, pecans, and parsley in a bowl and mix with fork. Drain the liquid from the tuna and combine in bowl and break tuna apart with fork so there aren't any chunks. Add the mayo to the bowl and mix well. Lastly, season with salt and pepper to your personal likings. 

Paleo Olive Oil Mayo

Olive Oil Mayo
 
- 1 egg
- 2 Tbsp lemon juice, at room temperature
- 1/2 tsp dried mustard
- 1/2 tsp salt
- 1/4 cup plus 1 cup light-tasting olive oil
 
Directions: 
1. Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and 1/4 cup of the oil. Whirl until well mixed -- about 20 to 30 seconds. 
2. The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly... as little as possible (pour for about 3 minutes or so).

Welcome!

My name is Lori, I am 23, and I have a passion to share my love for food, fitness, and fun with all of you who are interested. I am a full time registered nurse who specializes in pediatrics. However, I am also a current student at the Institute of Integrative Nutrition, with hopes to become an accessible, understanding and supportive Holistic Health Coach.

It seems somewhat contraindicating to work full time with Western medicine practices but have such a passion for natural, holistic healing. Eating healthy can be expensive but one of my main mantras is, “Pay for your health now with eating whole, natural, organic foods, or pay for it later in medical bills and medications”.

My mission through blogging is to provide you with healthy, budget and allergy-friendly recipes that will be great for everyone in your family! Also, I will share fitness tips and workout routines that will benefit those with gym memberships to those “at home go getters”.

“There is no better time than now to start living healthy”