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Super Bowl Snacks that Pack a Healthy Punch

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Chef Chris Chisholm of Whole Foods Markets shows off popcorn and guacomole dip for the big game that are quick, easy, and healthy.

Chris` Cheesy BBQ Popcorn

Recipe courtesy of Chris Chidholm, Culinary Director, Whole Foods Market, Sacramento


1 Tablespoon olive oil

3 Tablespoons water

4 Cups Popped No-salt Popcorn

2 Teaspoons salt-free Barbecue Seasonings (more to taste)

¼ Cup Nutritional Yeast (more to taste)


1.       Mix oil and water in a spray bottle and shake to mix

2.       Spray oil/water mixture on popcorn ensuring that popcorn is evenly coated

3.       Add barbecue seasoning and nutritional yeast and toss well

4.       Let sit for 10 minutes for flavors to combine

5.       Enjoy.

Black Bean Hummus

Recipe Courtesy of WholeFoodsMarket.com



2 cups no-salt-added cooked black beans, drained and rinsed

2 cloves garlic, roughly chopped

1/4 cup tahini

1 teaspoon ground cumin

2 tablespoons water

2 teaspoons reduced-sodium tamari

1 teaspoon ume vinegar or 2 teaspoons lemon juice (or to taste)

1/2 cup chopped fresh cilantro


Combine black beans, garlic, tahini, cumin, water, tamari and vinegar in a food processor. Pulse until smooth and all ingredients are combined. Transfer to a serving bowl, fold in cilantro and serve.

No-Bake Thumbprint Cookies

These cookies are inspired by a recipe from one of our health partners, Dr. Joel Fuhrman, author of Eat for Health. Easy to make and great for the holidays, try using a different variety of preserves each time you make them.



3/4 cup pitted dates

3 cups rolled oats

1 1/2 cup smooth almond butter

1/2 cup shredded unsweetened coconut

Zest and juice of 1 orange

1/2 teaspoon ground cinnamon

1/4 teaspoon sea salt

3/4 cup 100% all-fruit preserves, such as cherry or apricot


Put dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes. Reserve 1/2 cup of the soaking liquid, and then drain dates well.

In a food processor, pulse oats until coarsely ground; transfer to a large bowl and set aside. Transfer dates and reserved 1/2 cup soaking liquid to food processor and purée until smooth. Add date mixture, almond butter, coconut, orange zest and juice, cinnamon and salt to bowl with oats and knead together to make a dough.

Roll dough into 24 balls, transferring them to a parchment paper-lined sheet tray as done. Make an indentation in the middle of each cookie by pressing down with your thumb. Spoon a bit of fruit preserves into each indentation and chill for at least 1 hour before serving.

Edamame Guacamole

Makes about 2 cups

Made with avocado and edamame, this guacamole variation is both creamy and fresh. Serve with raw vegetables like celery, carrots and radishes for dipping or alongside baked pita chips as a healthy snack or appetizer.



1 cup frozen shelled edamame, thawed

1 small ripe avocado, peeled and pitted

1 canned chipotle pepper in adobo sauce, finely chopped (optional)

1/3 bunch cilantro

1/4 white onion, roughly chopped

2 limes, Juice of

2 tablespoons water

Sea salt and freshly ground black pepper


Put edamame, avocado, chipotle, cilantro, onion and lime juice in a food processor and pulse until almost smooth. Add enough water to make a creamy consistency and pulse again. Transfer guacamole to a bowl, season with salt and pepper and serve.

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