7 Paleo Super Bowl Party Recipes

With the Super Bowl this weekend, I wanted to share a handful of my favorite recipes so you can have a Paleo Super Bowl party without sacrificing flavor. These recipes are also kid approved so your whole family can enjoy some healthy yet delicious appetizers on game day.

These recipes are easy to make, and your guests will absolutely love them. I am featuring a roasted cauliflower hummus recipe, paleo bacon deviled eggs, honey garlic wings with a ranch dressing, a Paleo-ish nacho recipe served with raw cheese and guacamole, and some cassava flour brownies for dessert!

Just because you follow a paleo diet doesn’t mean you can’t enjoy some Super Bowl appetizers. Give these recipes a try and let me know which ones you like best!

Roasted Cauliflower Hummus

1 head of cauliflower cut into florets
1/2 cup organic tahini
2-3 lemons (juiced)
4 cloves of garlic (chopped)
2 tsp. ground cumin
1 1/2 tsp. sea salt
1/3 cup warm water
1/2 cup organic extra virgin olive oil + more for cooking the cauliflower

Start by preheating the oven to 400 degrees F and cutting the cauliflower into florets. Add to a parchment lined baking sheet and drizzle with olive oil. Bake for 30-35 minutes or until soft.
Once the cauliflower is cooked, add the florets along with the remaining ingredients to a food processor and process until smooth.
Enjoy as a dip with sliced veggies or grain-free tortilla chips.

Paleo Bacon Deviled Eggs

8 hard-boiled eggs
3/4 cup homemade paleo mayo OR Primal Kitchen Mayonaise
1 Tbsp. dijon mustard
4 slices of organic nitrate-free bacon (cooked and crumbled)
1 pinch of paprika
1 pinch of salt

Start by peeling the hard-boiled eggs and cutting them in half. Remove the yolk and then put them into a mixing bowl.
Mash the egg yolks and add in the mayo, mustard, and salt. Stir well.
Fill the egg white halves with the yolk mixture and then top with the cooked and crumbled bacon and a pinch of paprika.
Serve right away or store in the fridge until ready to serve.

Honey Garlic Chicken Wings

Honey Garlic Glaze

1/3 cup raw honey
2 garlic cloves (minced)
1/8 tsp. cayenne pepper
2 tsp. fresh ginger (grated)
2 Tbsp. coconut aminos
1 tsp. melted coconut oil
Pinch of sea salt

Wings:

2 lbs. boneless chicken wings
1 tsp. melted coconut oil
Salt & pepper to taste
Paleo ranch dressing for serving (see recipe below)

Start by preheating the oven to 400 degrees F and lining a large baking sheet with parchment paper.
Next, add the wings to a large mixing bowl and toss with the 1 tsp. of melted coconut oil. Season with salt and pepper. Place in the oven and cook for about 35 minutes or until cooked through and crispy.
While you have the chicken wings in the oven, prep the glaze by heating a large skillet over medium heat and add all the ingredients. Bring to a boil and boil for 2-3 minutes until it starts to thicken up.
Once the wings are cooked, remove from the oven and then add them back to the large mixing bowl. Toss with the honey ginger glaze.
Serve with homemade paleo style ranch dressing and enjoy as a delicious super bowl appetizer.

Paleo Ranch Dressing

1/2 cup of homemade mayo (OR 1/2 cup of Primal Kitchen Mayo)
1/4-1/2 cup full-fat coconut milk (add more or less depending on the desired consistency)
1 tsp. dried parsley
2 cloves of garlic (minced)
1 tsp. dried onion powder
1 tsp. freshly chopped dill OR 1/2 tsp. dried dill
2 tsp. freshly chopped chives OR 1 tsp. dried chives
Salt & pepper to taste

Add all ingredients to a food processor and blend until creamy.
Serve with the honey garlic chicken wings.

Paleo-ish Nachos

4 boneless skinless chicken breasts
1 cup of organic valley raw cheddar cheese (shredded)
2 Tbsp. organic taco seasoning
1 Tbsp. chili powder
1/2 29 ounce can of no sugar added organic tomato puree
1 bag of Siete grain-free tortilla chips
Coconut oil for cooking
Diced tomatoes for topping
Guacamole for topping (recipe below)
1 red onion (chopped)
1/2 cup pitted olives (sliced )
1 green bell pepper (seeded and diced )

Start by seasoning the chicken breasts with the taco seasoning and chili powder.
Next, preheat a large skillet over medium heat with the coconut oil and cook the chicken breasts on both sides until cooked through.
Let the chicken cool for 10 minutes and then shred using two forks. Add back to the skillet along with the tomato puree and stir to coat the shredded chicken.
Add the chips to a large baking dish and top with the shredded chicken, shredded raw cheddar cheese, chopped red onion, sliced olives, and diced green pepper.
Bake in a 350-degree oven until the cheese starts to melt.
Enjoy while warm.
Once cooked, top with the diced tomatoes, and guacamole.

Guacamole

3 ripe avocados
1/2 onion (diced)
1/2 cup of fresh cilantro (stems removed)
1 clove of garlic (minced)
Juice from 1/2 lemon
1/2 small jalapeno pepper (seeded and finely diced)

Start by slicing the avocados in half and removing the pit. Scoop into a large mixing bowl.
Mash the avocado with a fork and add in the remaining ingredients and mix well.
Enjoy right away with grain-free tortilla chips

Cassava Flour Brownies

1 cup unsweetened chocolate chips
5 tbsp coconut oil
1 cup maple sugar
1/4 cup Otto's Cassava Flour
2 tbsp unsweetened cocoa powder
1/4 tsp salt
2 eggs
1 tbsp pure vanilla extract

Preheat oven to 350F and line an 8X11 baking dish with parchment paper.
Melt chocolate chips and coconut oil in a saucepan on low just until melted.
Combine the cassava flour, cocoa powder, maple sugar, and salt in a mixing bowl.
Whisk the egg and vanilla in a separate bowl.
Add melted chocolate and eggs to the large mixing bowl with dry ingredients. Mix to form a smooth batter.
Pour the batter into the parchment-lined dish.
Bake for 35-50 mins. The cooking time will vary depending on your pan as well as oven.
Cool before slicing.