Healthy Super Bowl Snacks

With the Super Bowl just around the corner, we have found 5 great (and healthy) recipes for you to make for your family while watching the big game in your Glenwood apartment! If you are looking for the comforting taste of traditional football Sunday snacks with a healthy spin- we have some great recipes to try! Keep reading to find out more. 

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Loaded Sweet Potato Bites

This delicious, bite sized appetizer is healthy and tasty! This recipe comes from


  • 2 pounds sweet potatoes
  • 1 ½ tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • Hot sauce
  • Monterrey Jack and cheddar shredded cheese (Mexican blend)
  • 3 green onions
  • sour cream


  1. Preheat the oven to 450°F.
  2. Cut the sweet potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon salt, and stir to thoroughly coat both sides of all slices. Place on a baking sheet lined with parchment paper, taking care that the rounds do not overlap (if possible). Bake 10 minutes on one side, then remove from the oven, flip all rounds, and bake another 10 minutes until soft.
  3. While the potatoes bake, thinly slice the green onions.
  4. When the potatoes are done, remove them from oven and add a dot of hot sauce on each round (or more if desired). Top each round with shredded cheese and wait a few minutes for the cheese to melt (the potatoes will be hot enough at this point to melt the cheese).
  5. To serve, place the rounds on a platter. Add a dollop of sour cream on each round, and garnish with sliced green onions. (Tip: To make the sour cream easier to dollop, mix it in a bowl with a few drops of water to loosen it).

Buffalo Cauliflower

If you are a fan of buffalo chicken wings, but are looking for a more healthy alternative to hit that craving, try this recipe! Buffalo Cauliflower is sure to be a crowd pleaser, with that same expected buffalo last (just with a slightly healthier twist!) This recipe is from


for 4 servings

  • ¾ cup all-purpose flour
  • 1 teaspoon paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup milk or milk alternative
  • 1 head cauliflower
  • ¼ cup buffalo sauce or hot sauce
  • 2 tablespoons coconut oil or vegetable oil
  • 1 tablespoon honey


  1. Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper.
  2. In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
  3. Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.
  4. Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.
  5. Enjoy!

A table with sweet potato skins and toppings such as avocado and salsa in separate bowls
Image courtesy of food

Sweet Potato Skins

Replacing the potato chips on the table with a healthier, savory snack will be a hit! These sweet potato skins are still loaded with salsa and cheese, but the ingredients used to make them are healthy. Try this recipe from the out! 


-6 medium sweet potatoes (about 2 1/2 pounds)

-3 tablespoon extra-virgin olive oil

-1 cup shredded part-skim mozzarella

-2 tablespoons grated Parmesan

-2 scallions, thinly sliced

-1/2 cup salsa verde

-1/2 avocado, pitted and cut into small pieces

-1 cup black bean chips, crushed


  1. 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, 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 about a 1/4-inch border all around. (Save the scooped-out flesh for making mashed sweet potatoes later.)
  2. 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 tablespoons of the oil. Bake until the skins are slightly browned, 20 to 30 minutes. Let cool completely, then cut each in half crosswise.
  3. Arrange the pieces skin-side down on the rack, and sprinkle each with mozzarella, Parmesan and scallions. Bake until the mozzarella melts, 8 to 10 minutes. Remove the potato skins from the oven, and drizzle with the remaining tablespoon of oil. Top each with some salsa verde and avocado. Sprinkle with crushed chips.
pigs in a blanket but sub the hotdog with green beans on a blue plate
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Vegetarian Green Beans in Blankets 

Pigs in a blanket are a favorite in my household, but this year I will be putting a healthy spin on them. With replacing the hot dog meat with green beans, you get a nice flavor profile and crunch in every bite! This recipe from is delicious! 


-3/4 pound (12 ounces) green beans, trimmed and halved crosswise

-1 teaspoon extra-virgin olive oil

-Fine salt

-2 cups whole-wheat pastry flour, plus more for kneading

-1 teaspoon baking powder

-1/2 teaspoon baking soda

-4 tablespoons (1/2 stick) cold unsalted butter, cut into small cubes 

-2/3 cup low-fat milk

-4 ounces dill Havarti cheese, shredded

-1 large egg, lightly beaten

-1/2 teaspoon caraway seeds

-2 tablespoons country Dijon mustard

-1 tablespoon sour cream


  1. Position 2 oven racks in the upper and lower thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment. Line a rimmed baking sheet with paper towels.
  2. Put the green beans in a large microwave-safe bowl with a splash of water, cover and microwave until bright green and crisp-tender, about 5 minutes. Drain the beans on the paper towel-lined baking sheet. Let cool, then toss with the oil and a large pinch of salt.
  3. Meanwhile, whisk together the flour, baking powder, baking soda and 1 teaspoon salt in a medium bowl. Add the butter, and work it into the flour mixture with your fingers until the butter is broken down into very small pea-size pieces. Make a well in the center, and pour in the milk. Stir the dry ingredients into the wet with a fork.
  4. Once the dough comes together, knead it gently a couple of times on a well-floured work surface. Roll it out to a little thinner than 1/8 inch. Cut it into as many 1 1/2-by-3-inch rectangles as you can; discard any scraps. On each rectangle, lay 4 green bean halves crosswise (the tips should poke out a little) and top with about 1 teaspoon of the cheese; roll the rectangle up, making sure the ends overlap; seal and arrange, seam-side down, 2 inches apart on the prepared baking sheets. Brush each with egg, and sprinkle with caraway seeds.
  5. Bake until golden brown, 15 to 18 minutes. Let cool on the baking sheets for a few minutes.

Meanwhile, stir together the mustard and sour cream in a small bowl. Serve on the side as a dipping sauce.

buffalo wings on a plate with yogurt dressing and celery sticks

Baked Buffalo Wings with Blue Cheese-Yogurt Dip

It wouldn’t really be Super Bowl Sunday without chicken wings, would it? Try this great recipe featuring a blue cheese yogurt dip! With a healthier dip, you are free to double dip your chicken wings (since this year it would be a good idea to serve everyone with their own side dish of dip to prevent germs from spreading even within your own household!) This recipe is from the



-3/4 cup plain nonfat Greek yogurt

-1/4 cup crumbled blue cheese

-2 tablespoons mayonnaise

-1 small clove garlic, chopped

-1 tablespoon skim milk or buttermilk

-Juice of 1/2 lemon

-Kosher salt and freshly ground pepper


-Cooking spray, for the baking sheet

-3 pounds chicken wings, split at the joints, tips removed

-4 stalks celery, cut into thirds

-4 carrots, cut in half

-2 bay leaves

-1 cup fat-free low-sodium chicken broth

-1 cup Frank’s RedHot sauce (or 1/2 cup other hot sauce)

-2 tablespoons paprika

-2 tablespoons unsalted butter

-1 tbs honey


  1. Make the dip: Pulse the yogurt, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
  2. Make the wings: Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Put the chicken wings in a deep skillet; add 3 pieces of celery, 3 pieces of carrot, the bay leaves, chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water and bring to a simmer over medium heat. Simmer until the chicken is almost cooked through, about 18 minutes. Transfer the wings to the prepared baking sheet and arrange in a single layer; reserve the sauce in the skillet.
  3. Bake the wings, turning once, until the skin is golden and crisp, 30 to 35 minutes. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes. Discard the celery, carrot and bay leaves. Reserve one-quarter of the sauce for serving. Return the wings to the skillet and toss with the remaining sauce. Serve the wings with the blue cheese dip and reserved sauce; cut the remaining celery and carrot into sticks to serve on the side.

Cauliflower wings in a bowl with celery and dipping sauce
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Cauliflower Wings

Or, if you want to sub the chicken with cauliflower, try this fantastic recipe from!

For the cauliflower wings

  • 1 medium head cauliflower
  • 1 ½ cups all purpose flour, divided
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika*
  • ¼ cup cornstarch
  • 1 teaspoon salt
  • 1 ½ cups club soda

For the buffalo sauce

  • ½ cup Frank’s red hot sauce
  • ¼ cup melted coconut oil
  • 1 teaspoon white vinegar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 teaspoon sugar


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Cut the cauliflower into bite-size florets.
  3. Mix 1 cup of the flour with garlic powder, smoked paprika, cornstarch and salt. Pour in the club soda and stir until a smooth batter forms.
  4. Add the remaining ½ cup flour to separate bowl.
  5. Place the parchment paper on two baking sheets and place two baking racks on top. Dredge each floret in flour and then dip it into the batter. Place each floret on top of the racks (the batter will drip below, which is ok).
  6. Once all the florets are covered, place the baking sheets with racks on top in the oven. Bake for 15 minutes, then rotate the sheets and bake for 10 more minutes until crispy.
  7. Meanwhile, make the sauce: Place the ingredients for the buffalo sauce into a small saucepan. Heat over medium low heat and whisk until smooth, about 1 to 2 minutes.
  8. When the cauliflower wings are done, cool for a few minutes. Then slide a spatula under them or use your fingers to remove them from the baking racks — some of the breading will come off of the bottom, but that’s okay (you won’t notice when they’re coated in sauce). Then in a large bowl, pour the buffalo sauce over wings and turn gently with a spatula until they are fully covered.
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