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Super Bowl LII and Game-winning Recipes

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!


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