Yet again, the Pats are onto the Super Bowl! It’s absolutely incredible to see them here again for the third time since I moved back to Boston in 2013! The third. Numero tres. Nummer drei. Namba tatu.(that last one is swahili, just in case) This is a historical and monumental time for us New England natives and fans. We will be reminiscing about this for a long, long time!
As busy as I am preparing to launch Avail I always make time for the Pats. And, no matter how strapped I am for time or what the occasion may be; a game, a birthday or a dinner with friends I am always looking for clean eats. What I fuel my body with is a top priority. You do not need to be an elite athlete to strive for the benefits of eating a meal plan that is founded in plant-based, whole foods. Life is a sport. If you don’t stay on top of your game, make the right food choices and exercise regularly, you will inevitably become part of the statistics around dietary related disease.
Here are a few Patriot-themed, delicious, simple recipes that you can whip up before the big win on Sunday!
“GRONK SPIKED CHICKEN BITES”
Togarashi Roasted Chicken with Spiked Ranch
3 lbs bone-in chicken breast
2 tablespoons coconut oil
3 tablespoons togarashi spice
2 teaspoons sea salt
1 tablespoon scallion, sliced thin
- Preheat oven to broil. Place chicken in a mixing bowl and rub down with coconut oil. Coat with togarashi spice and salt.
- Place on a stainless steel broiler pan (or baking sheet) and roast for 5-8 minutes.
- Turn heat down to 325 and continue to bake until cooked through and reaches 165 degrees on a thermometer at its thickest side, about 20-30 minutes depending on size of chicken.
- Remove from oven and let the chicken rest for 5 minutes. Remove skin and cut chicken off the bone. Cut into 1-inch cubes.
- Lie flat on a serving plate and put toothpicks in each one. Scrape any sauce from the roasting pan onto the chicken cubes.
- Sprinkle a little more togarashi on top if you’d like some added spice.
- Sprinkle scallions over plate and put a toothpick in each piece and serve with Spiked Ranch for dipping.
Spiked Ranch (dairy-free)
1 cup cashews
1 cup water or (insert spike here by replacing 1 tablespoon of water for liquor)
¼ cup lemon juice4 garlic cloves
1 teaspoon black pepper
½ teaspoon salt (to taste if needed)
pinch chili flakes
- Blend all ingredients in a high-powered blender until smooth, 30-45 seconds
“The Mending Squirrel Needs a Good Source of Nuts!”
Rosemary Walnut Turkey Meatballs with Creamy Tomato Sauce
½ cup walnuts, toasted (@375 8-10 minutes)
¼ cup yellow onion, diced small
2 tablespoons garlic, minced
3 tablespoon coconut oil
1 lb ground turkey (mix of white and dark or all dark)
¼ cup rosemary, chopped fine
pinch chili flake
salt and pepper to taste
1 tablespoon coconut oil
handful basil leaves
- In a food processor chop walnuts until finely ground.
- In a saucepan over medium heat sauté onion and garlic in 1 tablespoon of coconut oil until golden brown, 2-3 minutes.
- In a mixing bowl combine turkey, rosemary, ground walnuts, onion/garlic and season with salt and pepper. Divide mixture into bite-size meatballs, about 24.
- In a large sauté pan over medium heat, sear meatballs in remaining 2 tablespoons of coconut oil until cooked through, 2-3 minutes on each side. (Faster Option: Preheat oven to 400. Lay meatballs flat on a baking sheet lined with parchment paper. Bake for 12-15 minutes until cooked through)
- Place meatballs in a shallow bowl and spoon Creamy Tomato Sauce on top.
- Just before serving tear basil leaves and sprinkle over entire dish. Put a toothpick in each meatball.
Creamy Tomato Sauce
2 teaspoons coconut oil
2 tablespoons yellow onion, chopped
4 garlic cloves
1 ½ cups canned whole plum tomatoes with liquid (organic San Marzano are best)
¼ cup water
pinch coconut sugar
¼ cup raw cashews
¼ cup water
1 teaspoon red wine vinegar
salt to taste
- In a saucepan over medium heat melt coconut oil. Add onion and garlic and cook for 2-3 minutes until golden brown.
- Add tomato, ¼ cup of water and sugar.
- Reduce heat to low and simmer for 25 minutes stirring at the bottom after 10 minutes and again after 20 minutes.
- Remove from heat and let cool a bit before blending, 5 minutes or so.
- Scrape tomato sauce into a high-powered blender with cashews, ¼ cup water and vinegar. Blend until smooth, 20-30 seconds, and season with salt.
“The Limber GOAT”
Spinach and Avocado Dip
2 cups baby spinach
1 avocado, cut in chunks
2 tablespoons flat leaf parsley, chopped
2 tablespoons extra virgin olive oil
2 tablespoon lemon juice
1 tablespoon nutritional yeast
¼ teaspoon ground cumin
1 garlic clove, grated
pinch chili flake
salt and pepper
Fresh cut veggies or tortilla chips
- In a food processor pulse together spinach, avocado, parsley, olive oil, lemon juice, nutritional yeast, cumin, garlic and chili flakes until somewhat smooth but still chunky, about 20 seconds.
- Use a rubber spatula to scrape it down and pulse again.
- Transfer to a mixing bowl, season with salt and pepper and mix.
- Serve with freshly cut veggies or tortillas chips.
(I prefer Siete tortilla chips )
These recipes were also featured in the Boston Herald