Healthy Superbowl Snacks

Posted by Ryderwear HQ on

Super Bowl Sunday is one of the most sacred American rituals.

It’s also a day of endless temptations for anyone trying to crush their fitness goals in 2020.

The game might be a bummer, the half-time entertainment might bomb, and the commercials will never live up to this iconic Snickers ad, but one thing is always assured: Food, glorious food.

Chicken wings, buffalo dip, queso, loaded nachos and sliders. That’s not exactly a meal plan for the health-conscious lifter

Thankfully, there are heaps of healthy alternatives for those who want to join in on the festivities, but still keep their diet on track.

We’ve teamed up with Accredited Practising Dietitian Victoria Matkovic from Thrive Nutrition to bring you these fitness-friendly Super Bowl LIV snack recipes!

Chicken Slaw Sliders


Makes approx 12 mini sliders or 6 medium bread rolls

Prep time: 30mins

‘These easy sliders will sure to get you a ‘touchdown’ from your friends and family. This recipe uses a combination of Greek yoghurt and aioli to give a creamy taste, while lowering the fat content compared to typical mayonnaise-based dressings. These sliders also contain good amounts of complex carbs, fibre and protein and will keep you full for the whole game’


-1 green apple, grated

-2 carrots, grated

-2 spring onions, finely sliced

-¼ red cabbage, shredded

-300g shredded cooked chicken breast

-¼ cup plain, reduced fat Greek-style yoghurt

-¼ cup store bought garlic aioli 

-2 tbsp white vinegar

-Salt and pepper

-12 mini sliders or 6 bread rolls (preferably wholegrain or wholemeal), sliced in half


1. Pre-heat oven to 180°C (160° fan-forced). Place sliders or bread rolls cut side up, on a tray and toast in the oven for 5-6mins until golden brown.

2. In a large bowl, add grated apple, carrot, spring onion, cabbage and cooked chicken. Season with salt and pepper. Mix well until all combined.

3. In another bowl, whisk together yoghurt, aioli and vinegar. Add yoghurt dressing to cabbage and chicken mixture and mix well.

4. Divide the cabbage and chicken mixture on the bottom halves of the buns, then top with the other half of the bun.

5. Serve immediately.

Tip: The cabbage and chicken mixture can be made the day before and kept in the fridge in an airtight container. When ready to serve, mix the cabbage and chicken with the yoghurt dressing and assemble the sliders.

Guacamole with Tortilla Chips



Makes approx 1.5 cups of dip 

Prep time: 20mins

This classic dip is sure to be a winner! It has loads of healthy fats while still being quite fresh and zingy. Using tortillas to make chips is a healthier alternative to store-bought corn chips, which are commonly high in unhealthy fat and salt. 


-2-3 large tortillas or wraps (preferably wholegrain or wholemeal)

-Oil spray

-3 ripe medium Hass avocados

-½ red onion, finely diced

-2 tomatoes, seeded and finely diced

-3 tbsp finely chopped coriander, plus extra for garnish

-½ tsp garlic powder

-Juice of 1 lemon

-Salt and pepper

-Sliced jalapenos, for garnish


1. Preheat the oven to 200°C (180°C fan-forced)

2. To make the tortilla chips, cut tortilla or wraps into triangles and place on a lined baking tray. Spray lightly with oil. Bake in the oven for around 5mins or until golden brown and crunchy. Keep an eye on them as they burn quickly.

3. To make the guacamole, in a bowl add the avocado and mash with a fork. Mix in the onion, tomatoes, coriander, garlic powder and lemon juice. Season with salt and pepper.

4. Top the dip with jalapenos and coriander and serve with tortilla chips. 

Tip: Guacamole is best served immediately as the avocado can brown. Tortilla chips can be made the day before and stored in an airtight container for 5 days.

Fudgy Chocolate Bliss Balls



Makes approx 16 balls

Prep time: 15mins

Need a kick of energy for that half-time slump? Try out these rich, chocolate bliss balls. They are full of healthy fats, protein and natural sugar that will give you a burst of energy.


-1 cup of raw cashews (can use almonds or any preferred nut)

-¾ cup pitted dates

-¼ cup raw cacao or cocoa powder

-2 tbsp of honey (can use any sticky sweetener such as maple syrup or golden syrup)


-Desiccated coconut or extra cocoa powder for rolling


1. Place nut, dates, cacao (or cocoa) and honey in a food processor and blitz until smooth. Make sure to scrape down sides of the food processor.

2. Add in water, 1 tbsp at a time until the mixture can form a ball when squashed together.

3. Roll into 2cm balls. Dampen hands with water to prevent mixture from sticking to hands.

4. Roll ball into coconut or cocoa powder and place on a tray. Repeat until all mixture is gone.

5. Store bliss balls in an airtight container in the fridge for up to 1 week.

Tip: These bliss balls are quite versatile. You could use peanuts for a choc peanut butter flavour. Swap the dates to other dried fruit such as apricots or cranberries. 

All recipes sourced from Thrive Nutrition - Victoria Matkovic, Accredited Practising Dietitian.

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