Fire up the crockpot, get that meat marinated and fill the fridge with booze! Why? It’s Super Bowl Sunday ya’ll! Time to get turnt! 😜
While that seems to be how things go for a lot of us, it’s still possible to keep things light and healthy in the midst of it all.
One of my favorite things to bring to a party is a crudité platter. I’m guaranteed to have at least one healthy thing to munch on while I watch all those incredible commercials! I mean… while I watch that fun football game.
You can get creative with your platter by using different vegetables, plus it looks really pretty on a table.
Here I used: carrots, celery, tomatoes, zucchini, red and yellow bell pepper, and Persian cucumbers.
I like to use a variety of dips too. From a yogurt-almond butter dip, to hummus, to this awesome, creamy, white macadamia nut dip.
This dip is great on veggies, crackers, or on a little brown rice bread for a snack or lunch. It’s a protein filled, gluten free meal especially if you add a small salad to it. (The other two dips, by the way, are roasted red pepper hummus.)
It’s so easy to make. You just soak some macadamia nuts overnight. The next morning drain off the water and throw it in a blender along with the other ingredients.
This recipe is an adaptation from my Mac & Cheese recipe, but instead of cashews I used macadamia nuts and added a little fresh lemon zest. It’s a fantastic swap that makes for a wonderful dip!
Here’s what you’ll need for this yummy, creamy dip!
Macadamia Nut Dip:
•1 c. soaked macadamia nuts
•The juice of one lemon
•lemon zest (1 lemon peel grated)
•1 Tbsp nutritional yeast
•1/2 Tbsp filtered water
•1/2 tsp pink himalayan salt
Directions:
Soak macadamia nuts in water overnight. Drain off water and rinse off the nuts, throw it in a blender with the other ingredients and blend until smooth. Grate a little fresh lemon zest over the top of the finished dip.
NOTES:
*To soak nuts, place them in a bowl of water on the countertop and cover. Soak a minimum of FOUR HOURS, maximum time overnight.
