Welcome to GMA’s New Year, Best You. As we ring in the new year, we are sharing everything you need to start the new year strong. From keeping your New Year’s resolutions going to Instagram-worthy meal prep to workout programs to eating plans to taking time for yourself, we have it all covered.
The Super Bowl means basically two things: football and food.
If you decided to take on one of the two trendiest diets of 2020 -- Whole30 and keto -- and want to stay on track while watching the Kansas City Chiefs take on the San Francisco 49ers, we have you covered.
(MORE: Super Bowl LIV by the numbers )
Here are nine recipes that are either Whole30 or keto-compliant -- or in some cases, both. The recipes are easy to make and perfect for game day.
(MORE: Snickers teases Super Bowl commercial with Guinness World Record candy bar)
Get cooking and enjoy the food -- er, the game!
Ingredients:
1 cup shredded cheese (such as Mexican blend)
1 avocado, mashed
Juice of 1/2 lime
1 teaspoon diced jalapeno
2 tablespoons chopped fresh cilantro leaves
Pink Himalayan salt
Freshly ground black pepper
Directions:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Add 1/4 cup mounds of shredded cheese to the pan, leaving plenty of space between them, and bake until the edges are brown and the middles have fully melted, about 7 minutes.
Set the pan on a cooling rack and let the cheese chips cool for 5 minutes. The chips will be floppy when they first come out of the oven but will crisp as they cool.
To make the guacamole, in a medium bowl, mix together the avocado, lime juice, jalapeno and cilantro and season with pink Himalayan salt and pepper.
Top the cheese ships with the guacamole and serve.
Recipe reprinted with permission, courtesy "Keto In 30 Minutes" by Jen Fisch of Ketointhecity.com.
Ingredients:
One head riced cauliflower, cooked
2 eggs beaten
1/2 cup gluten free flour mix
1 1/2 cups cheddar
12 slices mozzarella cheese
4 tablespoons chopped parsley
Ground black pepper
Butter for greasing
Directions:
Mix the strained and cooked riced cauliflower, beaten egg, gluten free flour mix and 1/2 cup of the grated cheese in a bowl with some pepper and the parsley.
On a lined baking sheet, form the cauliflower mixture so it resembles slices of bread.
Bake cauliflower slices in a preheated oven of 350 degrees F for about 10 to 12 minutes.
In a skillet, melt butter at low heat and lay one slice of cauliflower "bread" in it. Cover the "bread" with slices of mozzarella cheese, sprinkle it with the grated cheese, then top with slices of mozzarella cheese. Cover the pile with another slice of cauliflower "bread."
Cover skillet and watch mozzarella melt over low heat, until the cauliflower bread is golden brown.
Flip to the other side and continue to melt mozzarella cheese.
Once mozzarella has melted to your desired consistency, transfer to a plate, garnish with parsley and enjoy!
Reprinted with permission, courtesy Thumbtack chef Niko Paranomos.
Ingredients:
2 links sausage
20 baby bella mushrooms
1 cup cheddar cheese
1/4 medium onion
1.5 tsp minced garlic
1/4 tsp pepper
1/4 tsp pink salt
Directions:
Remove stalks from all of the mushrooms and dice the stalks.
Dice the onion and combine with the diced stalks. Set aside.
Remove sausage links from their casing and cook ground sausage. Once fully cooked set aside to cool.
Add onion, stalks, and garlic to pan and cook down until onions are translucent. Transfer to a bowl and combine with sausage and cheddar cheese. Add salt and pepper.
Scoop sausage mixture into mushroom caps until you've filled all the mushrooms.
Place mushrooms on a baking sheet and bake at 350 degrees for 20 minutes.
Serve warm. Enjoy!
Reprinted with permission, courtesy KetoConnect.net.
Ingredients:
2 pounds chicken wings
Kosher salt
Freshly ground black pepper
2 cups gluten free flour
1 teaspoon garlic powder
1/2 teaspoon mustard powder
1/4 teaspoon cayenne pepper
2 cups high quality bloody Mary mix
Kosher salt
Freshly ground black pepper
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 cup mayonnaise
Juice of 1/2 a lemon
Freshly cracked black pepper
Celery sticks, cut in 4 inch sticks
Directions:
Rinse wings under cold water then pat dry with paper towels.
Place wings on a baking sheet lined with a cooling rack, then season wings on both sides with salt and pepper. Refrigerate for 1 hour.
In a shallow bowl, stir together flour and spices then season with salt and pepper. Working one at a time, coat chicken in flour mixture.
In a large pot over medium heat, heat 2 inches of oil until shimmering (about 350 degrees F) Working in batches, fry chicken until deeply golden and cooked through, 8 minutes.
Drain on a paper towel-lined plate.
Preheat oven to 425 degrees F.
When wings are cooked, toss them in a large bowl with the bloody Mary mix and broil on high for 3 to 5 minutes.
Make dip: In a small bowl, whisk together the rest of the ingredients.
Reprinted with permission, courtesy Thumbtack chef Niko Paranomos.
Keto rolls ingredients:
4.5 ounces almond flour
1 tablespoon baking powder
2 teaspoons fresh rosemary
1 teaspoon dried chives
4 ounces cream cheese
6 ounces grams shredded mozzarella cheese (part skim, low moisture)
1 egg
Sliders ingredients:
1 1/4 pound 90 percent ground bison
1 tablespoon garlic, minced
2 teaspoons fresh thyme
pinch of sea salt & pepper
Directions:
Set oven to 350 degrees F.
Mix together the dry ingredients and be sure to fluff out any chunks. Set aside.
In a separate bowl, add cream cheese and mozzarella and microwave for about 1 minute. When it’s melted, mix it up until smooth. Add the egg and mix again until smooth.
Add in the almond flour, then mix and mash it up until it forms a dough. Since the dough is sticky, wrap it in plastic wrap and place it in the freezer or refrigerator for 20 minutes to cool. Remove it from the freezer and place it on a lightly dusted surface (with almond flour) so it doesn’t stick.
Cut the dough into fourths for large rolls, or even eighths for party size. Spray your hands with olive oil, then roll the dough into equal size balls.
TIP: I like to let the dough sit for 15 more minutes in the fridge so it doesn’t lose shape when baking.
Place the rolls on a baking tray lined with parchment or silpat, then bake for about 20 minutes at 350 degrees F, or until golden brown.
Let the rolls cool after baking, about 10 to 15 minutes before enjoying! For best results, place them on a cooling rack.
To make the patties, mix together the ground meat and seasonings. Form small patties, about 2 to 3 ounces in size.
TIP: Make a thumb print in the middle of the patty so it doesn’t rise when cooking.
Spray a nonstick skillet with olive oil and set on medium heat.
Add the patties and cook on each side until your desired readiness.
Reprinted with permission, courtesy Kevin Curry, Fit Men Cook.
Ingredients:
2 medium sweet potatoes
1/4 cup coconut oil
2 tablespoon Live 24k
Directions:
Preheat oven to 250 degrees F.
Wash and dry sweet potatoes.
Slice sweet potatoes as thin and evenly as possible, or use a mandolin set at 1/3 inch.
Line a baking sheet with parchment paper and spread sweet potato rounds evenly on paper.
Mix together coconut oil and Live 24k.
Using a basting brush, evenly brush sweet potatoes with the coconut oil and Live 24k mix.
Bake for 2 hours, flipping once and re-brushing mix on the other side.
Serve warm or let cool and store for a snack!
**To use a dehydrator, lay brushed sweet potato rounds on dehydrator trays and dehydrate at 125 degrees F for 12 to 18 hours, until crisp.
Reprinted with permission, courtesy Anna Brown, Nutrition Squeezed.
Ingredients:
Potatoes of choice (sweet potato, fingerling, marble potatoes)
Avocado oil
Salt
Pepper
Rosemary
Dipping sauce
Instructions:
Preheat oven to 450 degrees F and line a baking sheet with parchment paper.
Wash and cut potatoes (for sweet potatoes and white potatoes, cut into wedges; for fingerling and marble potatoes, cut into quarters).
Place in a large bowl and drizzle with avocado oil, salt, pepper, and rosemary.
Toss until well-coated.
Spread evenly on baking sheet and roast for 30 minutes, stirring once, until golden brown.
Serve hot with your favorite dip.
Reprinted with permission, courtesy Anna Brown, Nutrition Squeezed.
Ingredients:
1/4 pound ground pork
1/4 pound ground beef
1/4 cup canned green chiles
1/4 cup crushed pork rinds
1 large egg
2 teaspoons taco seasoning
1/2 cup salsa verde
Directions:
Preheat the oven to 400 degrees F.
In a bowl, mix the pork, beef, green chiles, pork rinds, egg and taco seasoning.
Form the mixture into eight meatballs and place in a baking dish.
Pour the salsa verde over the meatballs.
Cover the dish with aluminum foil.
Bake for 30 minutes, uncovering the dish for the last 5 minutes.
Recipe reprinted with permission, courtesy "The Big Book of Keto" by Jen Fisch of Ketointhecity.com.
Ingredients:
1/4 cup unsalted butter
1 1/4 cups almond flour
1/4 teaspoon salt
1/4 cup erythritol
1/4 teaspoon cream of tartar
1 large egg
1 teaspoon vanilla extract
1/4 cup sugar-free chocolate chips
Directions:
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a saucepan or in the microwave, melt the butter. Place in a room-temperature container and let it set in the refrigerator for 10 minutes to cool down.
In a large bowl, combine the almond flour, salt, erythritol and cream of tartar. Stir to combine.
In a small bowl, combine the egg, vanilla and cooled butter. Whisk together.
Pour the wet ingredients into the dry ingredients and combine everything together with a large spoon or rubber scraper, then fold in the chocolate chips.
Scoop out 2 to 3 inch mounds of cookie dough and place on the prepared baking sheet. I like to flatten mine a bit.
Bake the cookies for 10 to 12 minutes, until the edges turn golden brown.
Let the cookies cool for 10 to 15 minutes before transferring them to a cooling rack to cool for an additional 15 minutes.
These will make puffy chocolate chip cookies with a chewy center. I absolutely love them cold, so I generally store them in the refrigerator.
Recipe reprinted with permission, courtesy "The Big Book of Keto" by Jen Fisch of Ketointhecity.com.
Editor's note: This report was originally published on Jan. 25, 2019.