Healthy Game Day Recipes

Football season is here! Do you entertain? Go out weekly for games? It is such a tempting time to sit around with friends, drinking and eating all sorts of delicious, yet unhealthy foods. These clean eating game day recipes will be a hit with everyone. Here are Healthy Game Day Recipes that are perfect for Football entertaining!

Healthy Game Day Recipes #football #superbowl #glutenfree #paleo Healthy Game Day Recipes


Game Day Appetizers

Appetizers are a game day must! These cleaned up appetizers are perfect, delicious, and indulgent in a guilt-free way!

Crispy Baked Buffalo Wings (Paleo-friendly, Grain-free, and Gluten-free. Use Ghee or Extra-Virgin Olive Oil in the sauce to make this recipe Whole30 approved)

Ultimate Charcuterie Board (Gluten-Free if using gluten-free crackers)

Buffalo Chicken Stuffed Sweet Potatoes (Gluten-free, paleo,Whole30 if omit cheese)

Sliders (Vegetarian, Gluten-free, omit the cheese to make this dish Paleo-friendly)

Sweet Potato Chili Fries (Dairy-free, Gluten-free, and Grain-free)

Loaded Nachos (Dairy-free, Gluten-free, and Grain-free)

Mini Deep Dish Pizzas (Grain-free and Gluten-free)

Dry Rub Wings (Gluten-free, paleo,Whole30)

Spinach Dip Stuffed Mushrooms (Gluten-Free, Paleo, Vegetarian, omit cheese for dairy-free)

Fried Buffalo Chicken Bites (Nut-free, Omit the butter to make this Whole30 approved, Paleo-friendly)

Oven-Baked Zucchini Fries (Vegetarian, Grain-free, Paleo-friendly)

Sweet Potato Fries & 10 second Honey Mustard (Vegan, Dairy-free, Paleo-friendly)

Moroccan Cauliflower Bites (Vegan, Dairy-free, Grain-free, Paleo-friendly)

Bacon Wrapped Sriracha Lime Chicken Bites (Whole30 Approved, Paleo-friendly, Grain-free, Dairy-free)

Zesty Paleo Chicken Bites (Whole30 Approved, Paleo-friendly, Grain-free)

Carne Asada Nachos (Gluten-Free, Paleo-Friendly, Keto minus tortilla chips)


Game Day Dips

Everyone loves game day dips! Here are out favorites!

Spanish Eggplant Dip (Paleo-friendly, Dairy-free, Gluten-free)

5-Ingredient Buffalo Chicken Baked Hummus Dip (Gluten-Free)

Southwestern Baked Hummus Dip (Vegetarian, Gluten-Free)

Homemade Guacamole (Dairy-free, Paleo-friendly, Whole30 Approved)

Spinach and Artichoke Dip (Vegetarian and Grain-free. Omit the optional cheese to make this dip Whole30 Approved, Dairy-free and Vegan)

Crudite with Tzatziki Sauce (Gluten-Free, Vegetarian, Paleo)

Aji Salsa (Grain-free, Dairy-free, Whole30 Approved, Vegan)

Buffalo Chicken Dip (Grain-free, Gluten-free. Omit the cheese to make this dish Whole30 approved and Paleo-friendly)

7 Layer Mexican Dip (Grain-free, Gluten-free, Nut-free)

Restaurant Style-Blender Salsa (Grain-free, Dairy-free, Whole30 Approved, Vegan)

Chicken Bacon Ranch Baked Hummus Dip (Gluten-Free, Nut-Free)


Game Day Meals

Ultimate, easy main dishes to serve your guests!

Lasagna Soup (Gluten-Free)

Spaghetti Squash Enchilada Bake (Gluten-Free, Paleo-Friendly)

Game-Day White Chicken Chili (Whole30 Approved if you omit the optional white beans, Paleo-friendly if you omit the optional white beans, Grain-free, Dairy-free)

Buffalo Chicken Chili (Paleo-friendly, Grain-free, Whole30 approved, and Dairy-free)

Pecan Popcorn Chicken (Whole30 Approved, Paleo-friendly, Grain-free)

Sweet Potato Chili (Vegan, Grain-free, Dairy-free)

Instant Pot Mongolian Beef (Gluten-free, Grain-free, Paleo-friendly, whole30, Instant Pot)

Ultimate Taco Meat (Gluten-free, Grain-free, Paleo-friendly, whole30, Instant Pot)

Slow Cooker Baked Potato Bar (Grain-free, Use Ghee instead of butter and omit cheese to make this Whole30 Approved)

DIY Lettuce Wrap Bar: Crock-Pot Shredded Chicken and Fixings (Paleo-friendly, Whole30 Approved, Grain-free)

Deconstructed Chicken Pot Pie (Paleo-friendly, Grain-free, Dairy-free, Instant Pot)

Turkey Chili (Paleo-friendly, Grain-free, Dairy-free, Instant Pot)

Meatball Subs (Paleo-friendly, Dairy-free, Grain-free)

Chicken Caesar Pasta Salad (Gluten-free)

Sheet Pan Steak Tips (Gluten-free, Grain-free, Paleo-friendly, Whole30)

Two Ingredient Salsa Chicken (Gluten-free, Grain-free, Paleo-friendly, whole30, Instant Pot)

Eggplant Pizza Crust (Gluten-free, Paleo-friendly, Vegetarian)

BLT Pasta Salad (Gluten-free)

Beef Barbacoa (Paleo-friendly, Grain-free, Dairy-free, Instant Pot)

Crock-Pot Beef & Veggie Bowls (Paleo-friendly, Grain-free, Dairy-free)

Sheet Pan Buffalo Chicken and Veggies (Gluten-free, Paleo-friendly)

Paleo Sandwich Rolls with deli meat (Dairy-free, Paleo-friendly, Grain-Free)

Roasted Poblano and Chicken Soup (Gluten-free, Grain-free, Paleo-friendly)

Caprese Pesto Pasta Salad (Gluten-free, Vegetarian)

BBQ Chicken Pizza (Nut-free, Dairy-free, Grain-free, Paleo-friendly)

Thai Turkey Burgers with Spicy Slaw (Nut-free, Dairy-free, Grain-free, Paleo-friendly)

Pizza Stuffed Peppers (Grain-free and Gluten-free. Omit the cheese to make these Whole30 Approved and Paleo-friendly)

Slow Cooker French Onion Soup (Gluten-free, Grain-free, Paleo-friendly)

Slow Cooker Ribs (Grain-free, Paleo-friendly, Dairy-free)

Hidden Veggie Mac and Cheese (Gluten-free)

Sausage and Veggie Pasta (Gluten-free)

Cauliflower Pizza Bites (Grain-free, Paleo-friendly, Keto, Dairy-free)

Pulled Pork (Gluten-Free, Paleo)

Air Fryer Chicken Tenders (Grain-free, Paleo-friendly, Keto, Dairy-free)

Buffalo Chicken Tenders (Grain-free, Paleo-friendly, Keto Dairy-free)

Meat Sauce (Grain-free, Paleo-friendly, Dairy-free)


Game Day Treats

Don’t forget about dessert!

Dark Chocolate Almond Butter Cups (Paleo-friendly, Grain free, Dairy-free)

Chocolate Chip Cookies (Dairy-free, Paleo-friendly)

Secret Ingredient Brownies (Gluten-free, Grain-free, Paleo-friendly)

Double Chocolate Macadamia Nut Cookies (Dairy-free, Grain-free, Gluten-free)

Lemon Bars (Gluten-free, Grain-free, Paleo-friendly)

Nutella Pizza (Paleo-friendly, Grain-free, Dairy-free)

Brownies Bites with Protein Frosting (Dairy-free, Paleo-friendly)

Cookie Dough Dip (Gluten-free, Grain-free, Paleo-friendly, Vegetarian)

Roasted Citrus with Salted Vanilla Whipped Cream (Paleo-friendly, Grain-free, Dairy-free)

Matcha Cupcakes (Gluten-free, Grain-free)

Cookie Bars (Gluten-free, Grain-free, Paleo-friendly)

Easy Meringue Cookies (Gluten-free, Grain-free, Paleo-friendly)

S’mores Pie (Gluten-Free)

Enjoy!!

4-Ingredient Chai Popsicles

These 4-Ingredient Chai Popsicles couldn’t be easier to make! And they have such a warm and unique flavor, and naturally separate in the freezer to make a really beautiful layered look! They’re also dairy-free, Paleo and vegan friendly.

5 Chai Popsicles laying downEasy Chai Popsicles

Summertime means it’s popsicle season! Are you a chai fan like I am? These 4-ingredient chai popsicles are creamy, flavorful, and the perfect summer cool down treat! Not much is better than cooling down outside with a delicious, creamy popsicle that’s packed with flavor while also having none of the added refined sugars that goes into conventional store-bought popsicles. Plus, it’s made with only FOUR ingredients, and is SO easy to make. 

What is Chai spice?

A chai spice is a blend of warm spices. The ingredients can vary but here is what I use in mine:

  • Cardamon
  • Allpice
  • Cinnamon
  • Cloves
  • Ginger

For this recipe you’ll make a slightly larger amount of chia spice than you’ll need, but you can store the rest to use for various recipes that call for a Chai Spice blend. It will keep for up to a year in your cabinet, assuming the spices you are starting with are fresh.

Chai spice blendHow to Make These Chai Popsicles

It’s so simple to make these Chai spice popsicles. There is no cooking required at all. Simply: Blend, pour, freeze, devour. The popsicles will have a natural separation which will give you a total flavor experience with each bite! And they look so beautiful.

Want to know more about making popsicles? Check out this guide on building your own popsicles HERE.

Chai Popsicles slightly melting

If you like this summertime dessert recipe, check out these others:

Chai Popsicles
Yields 10
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Ingredients
  1. Chai Spice Mix: (1 tablespoon is used for this recipe)
  2. 1/2 teaspoon cardamon
  3. 1/2 teaspoon all spice
  4. 1 teaspoon cinnamon
  5. 1/2 teaspoon ground cloves
  6. 1 1/2 teaspoons ginger
Everything else
  1. 2 cups Pacific Foods Original Almond Milk
  2. 1 tablespoon honey, more as desired
  3. 1 teaspoon vanilla extract
Instructions
  1. Place almond milk, honey, vanilla and 1 tablespoon of chai spice mix into your blender and blend until smooth. Taste and adjust honey and spice mix as desired.
  2. Pour into popsicle molds and add in your popsicle sticks.
  3. Freeze for 5 hours or up to overnight.
Notes
  1. For vegan sub maple syrup for the honey.
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Cookie Dough Cheesecake Bars

Friends… I think you are either going to love me or hate me, for the dairy-free cheesecake addiction that I am about to instill in you. Trust me and make them! These were outrageous. My trusty taste-tester was blown away.

Cookie Dough Cheesecake Bars

A little side note: While I love a good treat (I’ll take a chocolate chip cookie or a brownie any day), moderation is key. These bars are made with real food and good-for-you ingredients, but they are not made to eat the entire batch! Okay, rant done. Go enjoy one or two!

Cookie Dough Cheesecake Bars

Cookie Dough Cheesecake Bars

 

Cookie Dough Cheesecake Bars
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Cheesecake crust
  1. 2 cups raw sunflower seeds, ground into flour (if you sub another nut, I can't promise the cookie dough taste)
  2. 2 tbsp grass-fed butter or coconut oil
  3. 4 tbsp pure maple syrup
  4. Dash Himalayan sea salt
Filling
  1. 2 cups raw cashews, soaked in water overnight
  2. 2-3 tbsp coconut oil
  3. 1 tsp vanilla
  4. 2 tbsp pure maple syrup
  5. Dash himalyan sea salt
  6. 1/3 cup Enjoy Life's mini chocolate chips
  7. Optional chocolate drizzle: 1/3 cup Enjoy Life's Chocolate Chips
Instructions
  1. 1. Soak cashews overnight in a bowl of water
  2. 2. In the morning, rinse and discard water from bowl, set aside
Crust
  1. 3. In a food processor, add sunflower seeds and grind into flour
  2. 4. Add grass-fed butter or coconut oil, maple syrup, and sea salt
  3. 5. Blend until smooth
  4. 6. Line a 7x11 glass baking dish with parchment paper
  5. 7. Spoon crust mixture and flatten evenly
Filling
  1. 8. Combine soaked cashews, coconut oil, vanilla, maple syrup, and salt in the food processor
  2. 9. blend until creamy and smooth
  3. 10. Once blended, add in chocolate chips and spread mixture evenly over crust
  4. 11. Place in freezer for 4-6 hours
  5. 12. Remove, slice into bars, drizzle with chocolate, and store in refrigerator
Notes
  1. Serving: 15 bars
  2. Amount per serving: 1 bar
  3. Calories: 253
  4. Fat: 20g
  5. Carbs: 16
  6. Protein: 6g
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Cookie Dough Cheesecake Bars

Cookie Dough Cheesecake BarsWhat is your favorite cheesecake flavor?

Cookie Dough Cheesecake Bars

Total Time 0:00

Ingredients

    Cheesecake crust

    Filling

    Directions

    1. 1. Soak cashews overnight in a bowl of water
    2. 2. In the morning, rinse and discard water from bowl, set aside
    3. 3. In a food processor, add sunflower seeds and grind into flour
    4. 4. Add grass-fed butter or coconut oil, maple syrup, and sea salt
    5. 5. Blend until smooth
    6. 6. Line a 7x11 glass baking dish with parchment paper
    7. 7. Spoon crust mixture and flatten evenly
    8. 8. Combine soaked cashews, coconut oil, vanilla, maple syrup, and salt in the food processor
    9. 9. blend until creamy and smooth
    10. 10. Once blended, add in chocolate chips and spread mixture evenly over crust
    11. 11. Place in freezer for 4-6 hours
    12. 12. Remove, slice into bars, drizzle with chocolate, and store in refrigerator

    Recipe Notes

  • Serving: 15 bars
  • Amount per serving: 1 bar
  • Calories: 253
  • Fat: 20g
  • Carbs: 16
  • Protein: 6g
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Coffee Crumb Cake Muffins

    Sometimes you just really want a muffin, and coffee crumb cake muffins are just so good…  every single time. Cake on the bottom and a loaded crumbly sweet cinnamon topping on top.  How can you go wrong? That’s a trick question. You seriously can’t go wrong. These were eaten in record time and more were requested.

    TUESDAY TREAT from Lexiscleankitchen.com
    Coffee Crumb Cake Muffins

    Coffee Crumb Cake MuffinsMoist cake… Crumbly cinnamon infused topping…
    Coffee Crumb Cake MuffinsBreakfast, on-the-go snack, a night time treat, or really just for anytime of day!

    Coffee Crumb Muffins
    Yields 10
    Write a review
    Print
    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    Ingredients
    1. 1 cup blanched almond flour
    2. 1 1/2 tsp coconut flour
    3. 1/8 tsp salt
    4. 1/4 tsp baking soda
    5. 1/2 tsp cinnamon
    6. 2 eggs
    7. 2 tbsp pure maple syrup
    8. 1 tsp organic vanilla extract
    9. 1/3 cup unsweetened apple sauce
    Crumb Topping
    1. 1/4 cup coconut sugar
    2. 1/4 cup softened grass-fed butter (or sub oil)
    3. 1/4 cup blanched almond flour
    4. 1 1/2 tsp cinnamon
    5. Dash Himalayan sea salt
    Instructions
    1. Preheat oven to 350
    2. In a bowl combine dry ingredients
    3. Add in wet ingredients and pour into greased muffin tins or silicone muffin liners
    4. In a separate bowl, mix together topping ingredients until in chunks
    5. Generously top your muffins with the topping (remember: coffee cake is all about the topping)
    6. Bake for 15-20 minutes until a toothpick comes out clean
    Nutritional Information
    1. Servings: 10
    2. Amount Per Serving: 1
    3. Calories: 168
    4. Fat: 12g
    5. Carbs 11g
    6. Protein: 4g
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Coffee Crumb Cake MuffinsWhat is your favorite non-egg breakfast? 

    Coffee Crumb Muffins

    Prep Time 10 min Cook Time 20 min Total Time 0:30 Yields 10

    Ingredients

    Crumb Topping

    Directions

  • Preheat oven to 350
  • In a bowl combine dry ingredients
  • Add in wet ingredients and pour into greased muffin tins or silicone muffin liners
  • In a separate bowl, mix together topping ingredients until in chunks
  • Generously top your muffins with the topping (remember: coffee cake is all about the topping)
  • Bake for 15-20 minutes until a toothpick comes out clean
  • Recipe Notes

  • Servings: 10
  • Amount Per Serving: 1
  • Calories: 168
  • Fat: 12g
  • Carbs 11g
  • Protein: 4g
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Double Chocolate Raspberry Filled Cupcakes with Chocolate Ganache

    Can it be Friday yet? If you read my last Valentine’s Day post, it’s no surprise to you that I am a big Valentine’s Day fan. I obviously love to make the sweet treats that we’re going to indulge in healthy, clean, and just as delicious. This week I am busy prepping homemade gifts for the women in my family (can’t give away the surprise just yet), and definitely another batch of these beauties. 

    Chocolate Raspberry Ganache Cupcakes

    Double Chocolate Raspberry Filled Cupcakes with Chocolate Ganache

    Hands down, these cupcakes make my Top Ten Favorite Recipes List. Seriously. You need to g0 make them.

    Chocolate Raspberry Ganache Cupcakes

    Other paleo chocolate recipes:

    Paleo Chocolate Cupcakes

    Double Chocolate Raspberry Filled Cupcakes with Chocolate Ganache

    Prep Time 7 min Cook Time 18 min Total Time 0:25 Yields 12

    Ingredients

    • 3/4 cup almond meal
    • 1 1/2 tablespoon unsweetened cocoa powder
    • 3 tablespoon Enjoy Life’s mini chocolate chips
    • 1/4 teaspoon baking soda
    • Pinch of salt
    • 3 eggs
    • 3 tablespoon unsweetened organic apple sauce
    • 3 tablespoon pure organic raw honey
    • 1 teaspoon vanilla extract
    • 1 carton fresh organic raspberries

    Ganache Frosting

    Directions

  • Preheat oven to 350
  • In a mixing bowl combine almond meal, cocoa powder, salt, and baking soda, mix well until smooth
  • Add in eggs, apple sauce, honey, and vanilla extract- whisk together
  • Add in chocolate chips
  • Pour into greased muffin tins (I use silicone muffin liners) halfway, place a raspberry in the center and top off with remaining batter
  • Bake on 350 for 15-20 minutes, or until a toothpick comes out clean
  • Make ganache: In a saucepan or microwave, heat chocolate chips and coconut milk and mix until combined, let sit for 5 minutes
  • Remove cupcakes and let cool on cooling rack, dip into ganache (optional: add a raspberry to the top), and let sit so the ganache cools and slightly hardens
  • Storing: Store in tupperware and for best results keep in the refrigerator
  • Recipe Notes

  • Servings: 12
  • Amount Per Serving: 1
  • Calories: 142
  • Fat: 9g
  • Carbs: 13g
  • Protein: 4g
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    I was selected by American Express to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own. 

    Chocolate Chunk Pumpkin Scones

    Chocolate Chunk Pumpkin Scones (paleo-friendly) - Lexi's Clean Kitchen

    Fall mornings call for these gluten-free and paleo-friendly Chocolate Chunk Pumpkin Scones! Soft in the middle, crispy on the outside, and just the right amount of sweetness!

    Chocolate Chunk Pumpkin Scones (paleo-friendly) - Lexi's Clean Kitchen

    Pumpkin and October go hand-in-hand. But chocolate goes perfect with every month, am I right?  Thus, the obvious addition of chocolate in my pumpkin recipes this Fall.

    Chocolate Chunk Pumpkin Scones (paleo-friendly) - Lexi's Clean Kitchen

    I love these scones. I love them so much that when half of the batch plopped right onto the floor prior to photographing, I gasped and for a brief second thought the world was over. Thank goodness they didn’t all go; that would have been tragic.

    Chocolate Chunk Pumpkin Scones (paleo-friendly) - Lexi's Clean Kitchen

    I love scones that are still soft in the center but have a nice crisp edge so I always take mine out of the oven a few minutes early! The crisp edge, chewy center, and delicious chocolate

    Chocolate Chunk Pumpkin Scones (paleo-friendly) - Lexi's Clean Kitchen

    Chocolate Chunk Pumpkin Scones

    Prep Time 00:10 Cook Time 00:35 Total Time 0:45 Yields 6

    Ingredients

      Dry Ingredients

      Chocolate Drizzle

      Directions

      1. Preheat oven to 350°F and place parchment paper on baking sheet.
      2. In a bowl, whisk the almond flour, baking powder, pumpkin pie spice, sea salt, and cinnamon until well blended.
      3. Add the egg, coconut oil, maple syrup or honey, and vanilla extract and mix until soft dough forms.
      4. Using your hands, roll the dough into a ball and place on lined baking sheet. Gently flatten the dough into a disc about 1-inch thick.
      5. Using a pizza cutter or a knife, cut into 8 wedges. Gently separate, but leave in a circle.
      6. Bake for 35-40 minutes. I like a soft center, and take them out at 35 minutes, but let bake for 5-10 minutes longer, watching closely to avoid burning, if you like crispier scones.
      7. Transfer to a cooling rack to cool.
      8. Using the double boiler method or a microwave, melt the chocolate and coconut oil in a small mixing bowl. Whisk to make sure that the chocolate and oil is well combined.
      9. Once scones are cool, drizzle with chocolate and devour!
      10. Store leftovers in an airtight container for up to three days or in the freezer for up to three months!

      Recipe Notes

      *If the dough is too wet, slice with a wet knife. Let bake for 20 minutes. Slice again and separate scones. Bake for another 20-25 minutes until firm on the outside.

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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!