Y’all. I’m embarrassed to admit this, but I am still in a food coma from #VeganBowl2016. Truth time: I’ve never been that big of a Super Bowl fan. Traditionally, I half-enjoyed the commercials,  I tried to feign interest in the halftime show, and I staved off boredom during the game itself by eating. Sure, the gatherings that go along with the Super Bowl are always fun. But if I’m being totally honest, I could really do without the whole affair.

Except for the snacks. I love the snacks. So much so that JB and I have started calling Super Bowl Sunday “Snack Day,” and the focus shifted nearly entirely to the real star of the show: those delicious morsels we love to stuff our faces with once a year.

Snack Day 2016 was significant because it was the first year we didn’t pretend to care about football. The game never graced our televisions. Instead, my brother and our friend Z came over, we drank beers in the yard (thank you, Austin weather!), we played board games, we watched Sicario, and most importantly: we snacked.

We ate taquitos, buffalo popcorn tofu,  quesochocolate chip cookiespigs in a blanket, and even a veganized version of the easiest cream cheese chili dip that my mom used to make:

Creamy Chili Dip

  • Time: 10 minutes
  • Difficulty: Easy (incredibly)

Ingredients

  • 8 ounces Follow Your Heart vegan cream cheese
  • 1 (15 oz) can Amy’s Organic Spicy Chili
  • Daiya Cheddar Shreds

Directions

First you’re going to spread the cream cheese evenly across the bottom of a microwave-safe bowl. Then pour the can of chili on top of the cream cheese. Top with a layer of Daiya cheddar shreds, cover the bowl with plastic wrap, and then microwave that bad boy until the Daiya is melted (about 4 minutes). Serve with tortilla chips and try not to eat the whole bowl in one sitting.

So, yeah. It goes without saying that not only did I gorge myself, I’ve been reeling ever since. I even clocked my longest run duration-wise this week (40 minutes!), but I still feel like a big ol’ pile. My body has been craving leafy greens and veggies, which meant it was time for me to unlock a new vegan level: lacinato kale.

Vegans love lacinato kale. Colloquially dubbed “dino kale” because of the leaves’ scaly appearance, this green has a cult following. Case and point: this t-shirt.

In all fairness, the texture really does resemble dinosaur skin. See for yourself:

lacinatokale

So, where did this reptilian relative of cabbage make its debut?

Angela Liddon’s Superfood Crunch Salad with Homemade Balsamic Apple Vinaigrette.

superfoodcrunchsalad

It only seemed right to pair it other deliciously-healthy foods, including pears and hemp hearts (which were also a first for us!). Unfortunately, pomegranates did not make their way into the mix because I could not find them ANYWHERE. Apparently they are only in season through January… the more you know! We replaced them with mandarins, which added a nice citrusy burst of flavor. All in all, it was a very easy salad to assemble, and it’s so nutrient-packed that it was the perfect way to ease myself back onto the healthy train.

xoxo,
sb