IN SEASON: Dipping into the Super Bowl!

Let's face it, SUPER BOWL SUNDAY is one of the unhealthiest eating days of the year. With this year's home team on the front line, its going to be hard for everyone to stick to their healthy eating virtues. Even if you try your hardest, being surrounded by party food and friends who are stuffing their face with deep fried wings and queso dips makes temptation hard to surpass. Instead of opting out from the celebrations (in fear of over-indulging) or, indeed, "over-indulging," go to your Sunday Super Bowl party prepared! By bringing your own "classic" dish (that is secretly lightened up,) you too can eat delicious food while enjoying yourself, the game, and those commercials! 

Not-so Bell Grande

A riff off of the classic Mexican drive-thru's Nacho's Bell Grande dish ( one that I fondly remember from my childhood,) my version swaps out conventional beef, corn, dairy, and processed additives for a homemade nutrient dense version that is surprisingly easy to throw together. Using some store-bought staples, you will be able to spend more time rooting for your team (GO BIRDS) instead of sweating in the kitchen!

1/2 lb. organic ground dark meat turkey or grass fed beef OR "Mushroom meat" (see below)

2 16-ounce bags organic frozen cauliflower florets, thawed

1 packet organic mild taco seasoning

2 boxes Organic Refried Vegetarian Pinto Beans 

8 cups Siete Grain Free Tortilla Chips

QUESO SAUCE: 1/2 lb. organic sweet potatoes, peeled and cubed + 1 cup chicken or vegetable broth or water + 1/4 cup nutritional yeast flakes + 1.5 tbsp. arrowroot starch + 1/2 tsp. garlic powder 1/2 tsp. ground cumin + 1/4 tsp. chile powder + 1/2 tsp. turmeric powder or 1 tsp. sweet paprika 

MUSHROOM MEAT: 2 lbs. organic cremini mushrooms, cleaned with a damp towel and chopped + 2 16 ounce bags organic frozen cauliflower florets, thawed + 1/2 cup walnut pieces 

For serving: 

 8 ounces fresh pico de gallo or a jar of your favorite organic salsa 

4 ounces prepared guacamole (optional)

1 container full fat organic sour cream (optional)

chopped scallions or cilantro + pickled jalapeno slices (optional)

Preheat oven to 400F. Boil (or steam) potatoes in water until fork tender. Drain and place in a high powered blender or food processor with remaining ingredients. Puree until smooth, transfer to a saucepan and using a whisk heat over MEDIUM. Cook for 5-7 minutes, constantly whisking until thickened. Keep warm. If using mushrooms instead of meat, toss with 2 tbsp. refined coconut oil (melted) or olive oil + sea salt. Place on a parchment lined baking sheet in an even layer and bake for 25 minutes. Rotate pan. On a separate baking sheet, toss cauliflower with olive oil and sea salt and roast both sheets for another 20-30 minutes until crispy, shrunken, and browned on edges. Remove and let cool. Use a food processor  to chop cauliflower and mushrooms, and walnut pieces into “crumbles, and set aside.  In a skillet, cook ground meat with taco seasoning until cooked through. Add in cauliflower and stir until coated with sauce mixture. 

To serve, place a layer of salsa on the bottom of a 9x13 glass casserole dish. Spoon over a thick layer of refried beans. Sprinkle 1/2 of meat mixture overtop and “dig” tortilla chips into bean/meat mixture. Sprinkle with remaining meat mixture and drizzle with several tablespoons (as much as you’d like) of the sweet potato queso. Dollop globs of salsa, guacamole, and sour cream overtop and garnish with scallions or cilantro and jalapeños (if using.) Can also re-bake at 350F for 10 minutes to reheat.