Foodbuzz 24×24: Figure Fabulous Finger Foods for Fantasy Football

As part of Foodbuzz 24×24, I decided, with the help of my coworkers, to construct a meal for football season!

We all know how football games can bring an unhealthy mix of finger foods to the table- hey- they’re easy, they’re tasty, and they’re traditional! But- if we put a bit more planning and time into the process- we can have our cake and eat it too. We can eat delicious, healthy, figure fabulous finger foods at football games! Wanna see?

So we started by planning- at work- what kinds of finger foods can we make? What are some of the classics, and how can we make them more healthy, using fruits and veggies from our gardens and from the local market- and things that the men would like too. Of course, I had to throw a curve ball and make it all vegetarian.

We came up with quite the menu. We were excited to get started yesterday.

We divided up the tasks, poured ourselves some wine, and got to work.One thing we made was balsamic kale chips. Lauren was in charge here. She had to tare the kale away from the stem, in pieces about the size of your palm.Take those, put them in a big bowl, drizzle some olive oil and some balsamic vinegar, and as I described it to Lauren, massage the oil and vinegar into the kale. Lay it all on a baking sheet- not touching each other, and bake at 350 for about 8 minutes. After it comes out, let it sit and cool on the sheet to crisp up a bit.

If you haven’t jumped on the kale-chip bandwagon, this is your time. Make it for the football games.

Lauren also was in charge of the “homemade” tortilla chips. We bought jalepeno corn tortillas and she cut them into fourths then brushed them with olive oil. We put them on a baking sheet, and again, at a 350 oven, baked about 8 minutes, then flipped, and baked about 8 more minutes until crisped up.
To go with those chips, I made an avocado, raw corn, and mango salsa. Kamren made a heirloom tomato pico de gallo.

Avocado Raw Corn Mango Salsa


  • 2 ears raw corn on the cob, shaved off the cob
  • 2 small, ripe mangoes, or 1 large, cubed.
  • 2 ripe avocados, cubed.
  • juice of 1 lime
  • 1/4 cup chopped cilantro.
Method: Mix it all up and serve with chips! (Or over some fish, chicken, whatever- would be delicious!)

Kamren’s Heirloom Tomato Pico de Gallo


  • 1 box cherry heirloom tomatoes
  • 2 (regular sized (irregular shaped of course)) heirloom tomatoes- the more color, the better
  • 1 red onion, minced
  • 1 clove garlic, minced
  • 1/4 cup chopped cilantro

Method: Mix it all up- and enjoy!

Okay moving on, Kamren made a stuffing for our brown button mushrooms. It was kalamata olives (flesh shaved off the pit), feta cheese, sun dried tomatoes, basil, and pine nuts. Pulsed in the food processor with some olive oil until a paste forms, that can easily be stuffed into mushrooms.

Stuff it into the mushrooms, top with feta cheese, and bake for 20 minutes in a 350 oven. These were a favorite, for sure.

I made some sweet potato french fries- well, yam and sweet potato.

Just lightly salted and dusted with cinnamon, tossed in olive oil and baked at a 500 degree oven, turning once.

They were a bit flimsy, and we realized we forgot to do Kamren’s trick to crispy fries- she dusts them with a bit of corn starch before hitting the oven- and she says it works to make them extra crispy! I’ll have to test this out and post about it another time…

Something else we made was pizza puffs!

I first caramelized some onions and roasted some red peppers.I mixed the onions and peppers with ricotta cheese and mozzarella cheese in a big bowl, and then spooned that mixture into a flattened piece of store bought pizza dough. Folded it over, and brushed the pocket with olive oil. Baked these, again, at 350 for about 10 minutes, until golden.

The kids definitely liked the pizza puffs the best! But we all agreed, they were so simple and incredibly tasty.

Okay the recipe we’re most proud of must be below:

Beet Hummus (served on white cucumbers)


  • 1 can chick peas, drained but not rinsed
  • 1/2 large roasted beet
  • 1 Tbs tahini paste
  • 1 clove garlic
  • juice of 1 lemon
  • 1 tsp sea salt
  • grind or 2 of black pepper
  • 1/4 cup olive oil, or enough to get the whole thing processing

Method: Add all ingredients except olive oil to food processor- and process. Add olive oil little by little until you get a hummus-y consistency. Taste this- it is SO good. Just dollop it onto a cucumber (we used these cool white ones from the garden!) and top with a pine nut, just for fun.

Look how pretty it all looked, all laid out!

OH, and can’t forget- dessert! This was to DIE for!

Caprese skewers- sum tomatoes for strawberries- and drizzle with honey and balsamic reduction.
Perfect finger food. Love.And finally, the cutest smores creation ever.

Step 1: Melt dark chocolate chips over a double boiler.Step 2: Roast your marshmallows over the flame.

Step 3 and 4 and 5: Make the smore sandwich with little graham cracker sticks, dip in chocolate, and freeze!So easy and so cute! I think I’ll definitely be making these again soon…

So, then it was time to watch the football game. Chargers vs. Cardinals. Although, to be truthful, I didn’t watch much of it at all. Not a sports watcher, what can I say?

Anyway, I hope that you use some of these recipes/techniques/ideas at your next football party- cut down on some of those fattening football treats- and make figure fabulous finger foods instead! There’s a long season in front of us! Let’s be figure fabulous about it, yeah?

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3 Responses to Foodbuzz 24×24: Figure Fabulous Finger Foods for Fantasy Football

  1. Joan Nova says:

    Congratulations on 24×24. Now this is a football party menu I can appreciate with some fresh and healthy choices. Nice job!

  2. I see a bunch of new things I need to make! Thanks for sharing!

  3. spiceblogger says:

    Great ideas! I’m dying to know how the beet hummus tasted. Looks yummy!


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