Shareable Party Snacks

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Buffalo Cauliflower



  • 5 cups fresh cauliflower florets

  • 2 teaspoons garlic powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 tablespoons butter, melted

  • 3/4 cup cayenne pepper sauce

  • No Dairy Ranch Dressing (recipe below), for dipping



  • Preheat oven to 450 F.

  • Grease baking sheet with olive oil, avocado oil, or coconut oil.

  • Mix together the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl to create Buffalo sauce.

  • Add the cauliflower into a large gallon-sized bag, pour the Buffalo sauce into the bag. Shake until the cauliflower florets are fully coated. Spread onto a baking sheet.

  • Bake for 25 minutes or until tender.

  • Serve with No Dairy Ranch Dressing.

 No Dairy Ranch Dressing



  • 1 cup soaked cashews

  • 1/2 cup water

  • 3 tablespoons fresh lemon juice

  • 1 tablespoon apple cider vinegar

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1 teaspoon sea salt

  • 1/2 teaspoon black or white pepper

  • 1 tablespoon fresh basil or 1 1/2 tsp dried

  • 1 tablespoon fresh dill or 1 1/2 tsp dried



  • Soak cashews over night in water, drain.

  • Place drained cashews, water, lemon juice, apple cider vinegar, garlic powder, onion powder, sea salt and pepper in a high powered blender and blend until smooth and creamy.

  • Add the basil and dill and blend again briefly, just to mix.

  • Store in a sealed container in the refrigerator up to 5 days.




  • 2 medium ripe avocados

  • juice of 1/2 lemon

  • 1-2 cloves garlic, finely minced

  • 1 tablespoon fresh cilantro, finely chopped

  • 1/2 teaspoon coarse sea salt (or more as desired)

  • Cayenne pepper to taste *(optional)



  • Combine all ingredients into a bowl using a fork or mashing tool

  • Serve with sliced zucchini or other fresh veggies.

California Salsa



  • 1/2 medium onion, peeled and roughly chopped

  • 1 jalapeño chile pepper, seeds and membranes removed

  • 1/4 cup fresh cilantro

  • 1 teaspoon fresh lemon juice or more as desired

  • 1 teaspoon salt

  • 6 ripe Roma tomatoes, quartered (24 quarters)



  • Place first four ingredients and six of the tomato quarters into the Vitamix container in the order listed and secure lid. Select Variable 1.

  • Turn machine on and quickly increase to Variable 5.

  • Blend for 15-20 seconds, using the tamper to press the ingredients into the blades.

  • Reduce to Variable 3 and remove the lid plug. Add in the rest of the tomatoes through the lid plug opening.

  • Blend for an additional 10 seconds, using the tamper to press the ingredients ino the blades. Do not over mix, leave chunky.

  • Pour into a bowl and stir in sea salt to desired taste.

  • Serve with sliced zucchini or other fresh vegetables.

Sweet Potato Chips



  • 2 organic sweet potatoes

  • 2 tablespoons olive or coconut oil

  • 1/4 teaspoon sea salt or more to taste



  • Preheat oven to 250 degrees.

  • Slice sweet potatoes as thin as possible using a sharp knife or mandolin (The thinness will determine the crispiness of the chip).

  • Toss sweet potatoes in oil and sprinkle with salt.

  • Lay out slices in a single layer on a baking sheet and bake for 2 hours, flipping once at halfway point to ensure even cooking.

  • Remove once crisp and golden brown. Let chips set for 10 minutes on counter to crisp up.


What are your favorite healthy game-day snacks?