5 Snacks for the Big Game

February 4, 2017

Big Game

Are you ready for some football? Score major points with friends and family alike with these five Big Game recipes. You don’t have to tell them they’re delicious AND nutritious!

Hummus with Carrots & Celery:

Drain the chickpeas into a strainer and rinse under cool running water. If time and patience allows, pinch the skins from each of the chickpeas, which will make the hummus smoother.

Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt and pepper in the bowl of the food processor. Process the hummus continuously until it becomes very smooth, about 1 to 2 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.

Taste the hummus and add more of any of the ingredients to accomplish the desired flavor. If the hummus is stiffer than you want, add more lemon juice or olive oil to thin it out and make it creamier.

Transfer the hummus to a bowl and serve with raw celery and carrot sticks.


1 (15-ounce) can chickpeas (roughly 2 cups drained, cooked chickpeas)
3 Tbsp. extra-virgin olive oil
3 Tbsp. tahini
1 ½ Tbsp. lemon juice (from ½ lemon), plus more to taste
1 small clove garlic, roughly chopped
1 tsp salt
½ tsp finely ground black pepper
To serve: raw, sliced carrots and celery


Food processor

Nutrition Facts (per serving):

Calories: 334
Protein: 11.5g
Carbs: 32.4g
Fats: 19g

**Recipe adapted from TheKitchn.com.

No-Bake Chocolate Protein Balls:

Preheat your oven to 375 degrees F.

Toast the oats for about 8 to 10 minutes. You’ll notice them start to brown a bit and harden in texture.

Place all of the ingredients in the food processor and blend until a dough consistency forms. Remove the dough from the food processor and roll small chunks of it until you form a ball. Repeat this process until you have used all the dough.

For an extra treat, pour additional pancake syrup into a bowl and additional coconut into another one. Dip each ball into the pancake syrup and then coat with the coconut.

Enjoy immediately or store in the refrigerator for later.


1 cup oats
1 Tbsp. organic, creamy peanut butter
1 oz. dried coconut (shredded and sweetened), plus extra for coating
2 scoops of ISO HD™ Whey Protein in Chocolate Brownie
1 Tbsp. Walden Farms calorie-free pancake syrup, plus extra for coating
2 Tbsp. Nestle mini chocolate chips
1 tsp coconut oil


Food processor

Nutrition Facts (per serving):

Calories: 69
Protein: 3g
Carbs: 9g
Fat: 4g

Turkey “Slider” Lettuce Wraps

Position an oven rack 4 to 5 inches from the heating element. Preheat the broiler. Brush a 10×15-inch, broiler safe, rimmed baking sheet with coconut oil.

Put the turkey, egg, breadcrumbs, scallions, fish sauce, red pepper flakes, ½ teaspoon salt and a few grinds of black pepper in a large bowl. Mix gently, just enough to incorporate evenly. Drop mounds of the mixture all around the prepared baking sheet and press them into an even, single layer. Score the meat into 24 even squares, cutting down almost all the way. Brush the top with the hoisin sauce.

Broil until the meat is browned and glazed, and registers 165 degrees F on a meat thermometer, about 8 to 9 minutes.

Carefully pour off any excess liquid from the baking sheet. Rescore the meat into 24 sliders, then follow the score lines with a spatula to divide. Top each slider with a cucumber slice and a cilantro leaf.

Arrange the lettuce, remaining cilantro, carrots, onions and lime wedges on a serving platter. Put the peanuts and Sriracha, if using, in small serving bowls. Slide a spatula in the pan and let guests build their own sliders with their desired toppings.


1 Tbsp. coconut oil
2 lbs. lean ground turkey
1 large egg
1/3 cup plain breadcrumbs
3 scallions, thinly sliced
1 Tbsp. fish sauce
Large pinch crushed red pepper flakes
Himalayan sea salt and ground black pepper
¼ cup hoisin sauce
24 thin slices of cucumber (from 1 small cucumber)
1 cup loosely packed cilantro leaves and tender stems
24 large Bibb lettuce leaves
1 medium carrot, shredded
½ small red onion, thinly sliced
Lime wedges
¼ cup unsalted, dry-roasted peanuts, coarsely chopped
Sriracha sauce (optional)


10×15-inch, broiler-safe, rimmed baking sheet

Nutrition Facts (per serving):

Calories: 270
Protein: 26g
Carbs: 11g
Fats: 9g

**Recipe adapted from FoodNetwork.com.

Sweet Potato Skins:

Position an oven rack in the top of the oven and preheat to 350 degrees F.

Put the sweet potatoes on a rimmed baking sheet and bake until fork tender, about 40 to 50 minutes. Let cool completely. (The potatoes can be baked, cooled and refrigerated a day ahead.) Split each in half lengthwise and scoop out most of the flesh, leaving only about a ¼-inch border all around. (Save the scooped-out flesh for mashed sweet potatoes later in the week – great for meal prep!)

Preheat the oven to 400 degrees F. Put a rack on a rimmed baking sheet. Arrange the potato skins skin-side up on the rack and brush with 2 Tbsp. coconut oil. Bake until the skins are slightly browned, about 20 to 30 minutes. Let cool completely, then cut each in half crosswise.

Arrange the pieces skin-side down on the rack and sprinkle each with mozzarella, Parmesan and scallions. Bake until the mozzarella melts, about 8 to 10 minutes. Remove the potato skins from the oven and top each with some salsa verde and avocado. Sprinkle with crushed chips.


6 medium sweet potatoes (about 2 ½ lbs.)
3 Tbsp. coconut oil
1 cup shredded part-skim mozzarella
2 Tbsp. grated Parmesan
2 scallions, thinly sliced
½ cup salsa verde
½ avocado, pitted and cut into small cubes
1 cup black bean chips, crushed

Nutrition Facts (per serving):

Calories: 140
Protein: 4g
Carbs: 15g
Fats: 7g

**Recipe adapted from FoodNetwork.com.

Best BCAA™ Gummies:

In a large bowl, mix together gelatin powder, 1 scoop of your favorite Best BCAA™ flavor and 1 cup of boiling water. Stir for about 2 minutes or until powder has dissolved.

Add 1 cup of cold water and stir briefly.

Pour the mixture into a mold and place in the refrigerator. Let sit for 4 hours.


1 scoop Best BCAA™ (any flavor)
1 packet gelatin
1 cup boiling water
1 cup cold water


Ice cube mold or gummy mold

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