Healthy Super Bowl snacks....

Mushroom Pizza Bites


  • 12 button mushrooms rinsed
  • 1/2lb italian sausage- Make sure it has no added nitrates or sugar. You could get ground meat and season yourself if you cant find anything that is clean.
  • 1 egg white
  • 1/4-1/2 cuppizza sauce or no sugar added marinara sauce CHECK FOR SOYBEAN OIL AND SUGAR


  1. Turn on your grill so its hot.
  2. Wipe down your mushrooms and remove stems. Then place them stem side up on a plate.
  3. Throw your italian sausage in a bowl along with your egg white. Use your hands to combine it all together.
  4. Then make tablespoon size balls of the meat mixture and plop them into the cap of the mushrooms.
  5. Place on top rack of grill and cook for about 8-10 minutes or until sausage is cooked through.
  6. Top each mushroom and sausage cap with either hot or cold pizza/marinara sauce
  7. Stick a toothpick in it and YUM YUM

Zucchini Fritters Low Carb


  • 1 cupzoodles (zucchini noodle)
  • 1large egg
  • 1/4 cupalmond meal
  • 1 tbspsesame seeds
  • 1 tbspsliced almond
  • 2 tbspTin Star Foods ghee
  • 1/4 tspsalt
  • 1/4 tspmustard powder


  1. Prepare zoodles ahead of time.
  2. Lay out on a clean kitchen towel, sprinkle with salt and let them lose liquid for 30 minutes. Remove from kitchen towel, bunch up and place in another clean towel, wrap it up and squeeze out as much excess liquid as possible.
  3. (You can do this a day ahead, and leave it wrapped in a towel in the fridge).
  4. Mix salt, mustard powder, almond meal, sesame seeds & sliced almonds on a plate.
  5. In a bowl, whisk your egg, you can add a pinch of salt and pepper to your egg too.
  6. Heat a skillet on medium high, melt a spoonful of ghee in it.
  7. Make 4 small mounds with your zoodles.
  8. You can use the long strings go your advantage and make little knots with them.
  9. One at a time, dredge your zucchini bunches in the egg, then thoroughly in the almond mix. Place on the hot skillet.
  10. Cook on medium high for 2-3 minutes, until golden brown and flip over.
  11. I cooked one at a time as not to crowd the skillet or burn any.
  12. You will be able to smell the almond toasting when they are getting too dark.
  13. Add more ghee to the skillet as needed for cooking.
  14. Remove fritters with spatula after 2-3 minutes a side, they should hold together really well and he toasted and firm.
  15. Place on a paper towel.
  16. I mixed paleo mayo, mustard, lemon & cilantro for a tangy dipping sauce!

Baked Buffalo Wings

Crispy Baked Buffalo Chicken Wings {Paleo, Whole30}



for the wings:

  • 2lbschicken wings
  • 1/2 onion powder
  • 1/2 tsp garlic powder
  • 2 tbsp arrow root startch
  • 1/4 sea salt
  • 1/4tspred cayenne pepper
  • 1/3 cup melted ghee or coconut oil
  • 1/3 cup paleo buffalo sauce
  • new primal brand buffalo sauce is a good one

for the ranch dip:

  • 1/2 cup healthy paleo mayo
  • 3 tbsp coconut cream the thick part of the can
  • 1/2 tsp onion powder
  • 1/2 garlic powder
  • 2tspdried chives
  • 1/4tspdried dill
  • 3/4tspfresh lemon juice
  • 1/8-1/4tspsaltor to taste


  1. Preheat your oven to 425 degrees. Line a large baking sheet with aluminum foil, then pace a wire rack over the baking sheet.
  2. Pat wings dry with paper towel to absorb excess water, then place in a large bowl. Sprinkle all over with the arrowroot, garlic and onion powder, salt and red pepper toss to evenly coat.
  3. Arrange wings on wire rack (I had about 12 in my 2 lb package) and place in the middle rack of the preheated oven.
  4. Bake at 425 degrees for 35 mins, then dip in the sauce (see instructions below) and raise the heat to 450 degrees.
  5. Continue to bake for 10 mins at 450, remove from oven and drizzle remaining sauce over the top. Bake 5 more minutes at 450 degrees, then remove and serve hot, with celery, thinly sliced scallions and ranch dressing!

for wing sauce:

  1. Once the wings have been baking for 30 mins, whisk together the melted ghee and hot sauce. Remove wings from the oven after baking 35 mins, and, using tongs, dip each one in sauce and place back on wire rack to bake again, this time at 450 degrees (see above)

for ranch dip:

  1. Whisk together mayo, coconut cream, lemon juice, onion and garlic powder, chives and dill until smooth. Serve alongside wings as a dip, with celery or other veggies. Enjoy!

Recipe Notes

*This helps make them crispy, but can be omitted if desired.