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We’re Drooling Over These Low-Carb Super Bowl Appetizers

super bowl appetizers

Are you ready for some football? Sunday night party! Nothing says the #SuperBowl quite like buffalo sauce, excessive amounts of cheese and some serious celebratory dance moves.

If you haven’t already threw back a couple of brewskies in anticipation for one of the biggest sporting events in America, it’s probably about that time. Here are some simple low-carb appetizers to accompany your night full of screaming at Tom Brady and pretending you don’t like Justin Timberlake (when you know “Sexy Back” is your jam).

These recipes are the perfect addition to any potluck or viewing party!

  • 1 head cauliflower, chopped into florets
  • ½ cup shredded mozzarella
  • ½ cup shredded Monterey Jack cheese
  • 2 pastured eggs*
  • 2 tsp. dried oregano
  • 2 tsp. minced garlic
  • ½ tsp. Himalayan salt
  • Black pepper, to taste
  • Topping:
  • 2 tbsp.grass-fed butter, softened
  • 1 tsp. garlic minced
  • ½ cup shredded Parmesan
  • ½ cup shredded Monterey Jack cheese
  • ½ cup mozzarella cheese
  • Optional
  • Finely chopped parsley, for garnish
  • No-sugar-added marinara, for dipping
  • Primal Kitchen Ranch Dressing
  1. Preheat oven to 425 degrees F. Rinse cauliflower florets. Add to a food processor, and pulse until it reaches a couscous consistency.
  2. Place the cauliflower particles in a microwave-safe bowl, and cover with a paper towel or lid. Microwave for 7 to 10 minutes.
  3. Add the eggs, oregano, garlic, mozzarella, Monterey Jack, salt, pepper, and cauliflower. Mix until combined.
  4. On a parchment-lined sheet, spread the cauliflower mixture with clean hands. Flatten carefully to reach the edges, forming a large rectangle.
  5. Bake for 20 minutes. While that's cooking, mix together the the topping ingredients in a small mixing bowl.
  6. Remove from oven, spread toppings. Bake for another 10 minutes, until bubbly and a golden brown. Slice.
  7. Serve warm with a no-sugar-added marinara (look at ingredient label) or Primal Kitchen avocado-oil based Ranch Dressing. Sprinkle chopped parsley on top for garnish.
  • 5 chicken breasts, USDA organic
  • 13-oz bottle buffalo sauce*
  • ⅓ cup chicken broth
  • ½ sweet onion, diced
  1. Add all ingredients to CrockPot or slow cooker. Cook on low for 3 to 4 hours or on high for 5-6 hours.
  2. Using two forks, gently shred the chicken, and mix in with all the delicious sauce.
*We used Wing-Time medium buffalo wing sauce
  • Head of red leaf lettuce, or any bibb or romaine lettuce of choice
  • ⅓ cup. crumbled blue cheese
  • 2 ripe avocados, sliced
  • 1 lemon
  • Shredded buffalo chicken, recipe above
  1. Wash and pat dry the head of lettuce.
  2. Pick the largest, most sturdy pieces. Add about ¼ cup of the shredded chicken, 2-3 slices of avocado, and a sprinkle of blue cheese on top of the lettuce. Squeeze fresh lemon juice on top of the avocado slices to prevent browning. Enjoy!

With a B.S. in journalism and a minor in business administration from the University of Florida, Liv Langdon contributes research-supported articles and educational recipe ebooks to the Onnit website. A former personal chef, she translates her skills in the kitchen to recipe development, food styling, and built the organic, locally sourced menu for the Onnit Cafe & Smoothie Bar and Food Truck. Her knowledge and experience in holistic nutrition has allowed her to cook and support some of our professional and collegiate athletes. She has previously worked as an online diet & lifestyle coach, nutrition consultant, personal chef, freelance journalist, and corporate sales director for a fresh meal delivery service. She has been a guest on the Total Human Optimization podcast and the Touching Base podcast. You can find her work in Men’s Fitness Magazine, Born Fitness, and is publishing her first cookbook this summer. Follow her on Instagram @livlangdon.
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