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Superbowl Sunday is one of the best times to gather with your friends and cook up a bunch of fun gameday food. Here is a compilation of my favorite Whole30 Gameday recipes and I will be sharing a few more this week with you as well. Even if your guests aren’t doing Whole30, I can promise you they will enjoy these clean, delicious recipes! Happy Superbowl, folks!
Apple Cider Vinegar Pulled Pork, Green Chile Stew, 3 Ingredient Buffalo Chicken Dip, Whole30 Chili, Lemon-Pepper Chicken Wings, Baked Cilantro-Lime Chicken Wings, , Bacon Wrapped Butternut Squash Bites, Baked Buffalo Drumsticks.
Tuna Tartare might sound intimidating, but its actually extremely easy to make and is certain to impress your guests. The only key is finding “sushi grade” tuna steaks. I recently discovered that both Central Market and Whole foods carry Sushi Grade Tuna in the frozen section… and it is GOOD. Now, I am going to be a tuna tartare making freak!
- approx. 1 lb. sushi grade tuna steaks (I buy mine from Central Market or Whole Foods in the Freezer Section!)
- 1/4 cup olive oil
- 1 tsp. grated ginger
- 3 tbsp. fresh lime juice
- 2 tbsp. organic tamari
- 1 tsp. sesame oil
- 2 cloves garlic, minced
- 1/2 tsp. salt
- zest of 1/2 lime
- 1 tsp. sriracha (or less, to taste)
- 1 jalapeño, seeds removed and finely chopped
- 1/4 cup scallions
- 1 avocado, cubed
- 1/4 cup freshly chopped cilantro
- Using a very sharp knife, cut tuna into 1/4 inch cubes. Place in large bowls.
- Combine ingredients from olive oil to sriracha in a small bowl. Stir to combine then pour over the tuna.
- Gently fold in the chopped jalapeño and scallions to the tuna blend.
- You can cover and refrigerate to let marinate for up to 2 hours.
- Immediately before serving, gently fold in one avocado, cubed, and 1/4 cup freshly chopped cilantro.
- Serving Suggestion: Serve on Australian premium crackers or some sort of thin, simple cracker.
We love us some good Margaritas anytime of the year, but it is summertime that makes sipping on frozen margaritas ALL the more fun. We are super into peaches lately, I guess it is because every grocery store or farmers market we step into they are EVERYWHERE (not complaining one bit though!). So, we decided what better than a peach margarita? Also, one of our favorite summertime afternoon snacks by the pool is a slice of peach with a leaf of basil on top, wrapped in a thin slice of proscuitto. We certainly weren’t going to put proscuitto in a margarita, HA!, so we just left that part out and put some basil in ours to give it that fresh, gourmet flavor! So go park it by the pool this weekend and sip on one of these delectable treats! Happy National Tequila Day, everyone. Sit back, relax, and ENJOY!
Ingredients (makes 10-12 popsicles or a Pitcher of Frozen Margaritas):
- 5 cups frozen, sliced peaches
- 3/4 cup – 1 cup silver tequila (or use coconut water for non-alcoholic)
- 1/4 cup fresh lime juice
- 1 cup Peach Nectar (Found in Juice section)
- 7 large leaves of basil, loosely chopped
- 3 tbsp. raw honey
Method: Combine all ingredients in a blender. Blend on high until smooth (add more peach nectar if you want them thinner). Either serve immediately for a frozen margarita or pour mixture into Popsicle molds and freeze in the freezer for at least 4 hours, or until frozen, for a boozy popsicle by the pool to cool you off!
If you are showing up to a pool/lake party with these bad boys, you are going to be the HERO. Everyone loves popsicles, but when you add alcohol to the mix and whip them out on a hot day, pure bliss. The mint and watermelon make these oh-so refreshing. If you can’t wait for the popsicles to freeze– try pouring the mixture in a salt rimmed glass on the rocks for just as much enjoyment on a hot day! Oh, and please don’t forget to garnish it with a little mint leaf and a wedge of lime.. it makes all the difference! 🙂
Ingredients: (makes 8-10 poptails)
- 5 cups seedless watermelon, cubed (about 1/2 of a large watermelon)
- 1/2 cup tequila
- 1/4 cup lime juice (the juice of about 2 limes)
- 1/4 cup agave nectar
- 3 limes
- 5 large mint leaves
- TOOLS YOU NEED: dixie cups and popsicle sticks (preferably “craft spoons”) we found ours at Joann’s or Michael’s. You could also use the store bought popsicle molds if you’d prefer.
Sidenote: If you are taking these to a party, I would show up with the watermelon mixture and sliced limes ready to go and the dixie cups/popsicle sticks separately. They melt quickly. So it would be best to make the “poptails” and freeze them once you get there. Then whip them out when they are frozen and ready to enjoy!
1. Place cubed watermelon, 1/4 cup lime juice, agave nectar, mint leaves, and tequila in a blender. Blend until smooth.
2. Strain mixture through a mesh sieve or fine strainer to remove the watermelon pulp.
3. Distribute the strained mixture evenly by filling dixie cups 3/4 full. You will have somewhere between 8-10 “pop tails” total.
4. If using Dixie Cups, prepare limes by slicing 4-5 slices from the middle section of each lime (discard the ends). Insert short popsicle sticks (or craft spoons) through the center of each lime.
5. Now place the lime sticks on top of the “pop tail”.
6. Carefully place your “pop tails” in the freezer and freeze overnight, or for at least 4 hours. When frozen, sprinkle the lime ends with salt before serving. Enjoy!
Recipe Adapted from Brit + Co.
Those of us that love lox for breakfast are going to ohhh and ahhh over this elegant and lighter version. These delicious treats serve as a wonderful appetizer at any party and a great addition to a fancy brunch you are serving up your family. We are making these for our family for Easter Sunday!
- 1 16 ounce container Ricotta Cheese (we used part slim milk)
- about 1 tablespoon lemon zest
- juice of 1/2 lemon
- 2 tablespoons fresh dill (plus extra dill sprigs for garnish)
- 2 tablespoons fresh basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Large Baguette
- olive oil, to taste
- 1 4oz. package of thinly sliced smoked salmon (we like Spence & Co. Nova Lox)
1. Preheat oven to 400 degrees.
2. Next, lets make the Ricotta blend: in a bowl combine ricotta cheese, lemon zest, lemon, fresh dill, basil, salt and pepper. Stir until well blended. Set aside.
3. Slice baguette bread 1/4 inch thick. Place on a baking sheet and brush lightly with olive oil.
4. Toast in oven for about 7 minutes, or until bread is crisp and lightly toasted.
5. Remove toast from oven. Spread a spoonful of ricotta blend over each crostini. Top with a slice of smoked salmon and garnish with a sprig of dill. Serve and enjoy!