Super Bowl LIV Guide

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Super Bowl LIV + good food💯 We’ve got new recipes for the big game day ~ 3 delicious ideas for what to serve up. You’ve got options :)

Here’s what’s on the menu:

  • Fairy Gutmother’s Bone Broth Bloody Mary

  • Fairy Gutmother’s Oven-Roasted Pulled Pork + Potato Smashies

  • Fairy Gutmother’s Oven-Roasted Baby Back Ribs + Potato Salad + Cole Slaw

  • Simple, yet delicious ~ Air Fryer Hot Wings + BBQ Roasted Fingerling Fries with a Dip featuring lime, fennel and avocado

We love our girl Carley Smith, aka Fairy Gutmother. Her recipes never fail us, and her creations always pack A TON of health benefits. Quality ingredients in amazing recipes make for good food. Thanks Carley.

We couldn’t resist including her Bone Broth Bloody Mary with each of these game day recipe options. Yummmmm. Her version of the bloody mary was actually featured on the Dr. Oz Show. I mean, that fact alone sold me on creating this drink for the big game. Don’t let the bone broth in it scare you though. It tastes as good (in my opinion way better) as the original ~ with all the electrolytes and protein to stay hydrated + satiated during the big game. It’s also a fun drink to keep virgin.

Carley includes bone broth in her blood mary for all those gut healing benefits. She is the Fairy GUTmother. Sipping bone broth is a great way to continue healing and maintaining the gut lining. She also includes kimchi because sauerkraut populates the beneficial bacteria in the gut. Don’t knock it until you try it.

Fairy Gutmother’s Bone Broth Bloody Mary

Servings: 2 Total Active Time: 10 Minutes

INGREDIENTS - Bloody Mary

  • 2 cups fire roasted diced tomatoes

  • 1 cup tomato juice

  • 2 cups chicken bone broth, heated

  • 4 tbs coconut aminos

  • 2 tsp sriracha

  • 4 tbs Kimchi juice (we used 4 1/2 tbs Wild Brine’s Probiotic Spicy Kimchi Sriracha in place of kimchi juice and sriracha)

  • 3 tsp Horseradish

  • 2 tsp celery salt

  • 2/3 tsp paprika (we used a blend of both paprika and smoked paprika for an extra kick)

  • 3 tsp chili powder

  • optional: shot or two of alcohol of choice, such as tequila or vodka (potato vodka the obvious choice here)

INGREDIENTS - Mason Jar Glass Rim

  • 4 tbs honey

  • 4 tbs paprika (again, we used a blend of both paprika and smoked paprika)

  • 4 tbs chili powder

  • green olives, celery stick, marinated peppers, pickled ginger or sweet pickles for garnish

INSTRUCTIONS

Combine all ingredients into a blender (minus alcohol) and blend on low until well mixed.

Combine chili powder and paprika onto one plate, mixed, as well as spread the honey on another plate. For each mason jar, dip the rim into the honey, making sure to coat evenly. Then dip the honeyed rim onto the spice plate for that perfect extra kick fun.

Add ice to each mason jar. Pour the mixture into each glass. Add alcohol. Important tip, make sure to stir.

Serve garnished with a stick of celery, and make a cocktail pick of green olives and marinated peppers (or your choice of garnish!). Enjoy ~

This recipe was adapted from the Fairy Gutmother’s Bone Broth Bloody Mary

First up for your Super Bowl options - Carley’s version of a loaded baked potato: loaded smashies! We’re absolutely in love with this new spin on a classic. The other added benefit of this recipe is all the leftovers you’ll have to make meals over the next couple of days. Efficient AND delicious.

“What if I told you these little pieces of heaven were good for your gut health?? It's true! Potatoes, if cooked properly, are full of resistant starches, a prebiotic source, which helps increase short-chain fatty acid (SCFA) levels in the gut. This is important because low levels of SCFA have been linked to dysfunction of the gut and numerous colonic disorders like IBS and colon cancer.  Resistant starches are just that, resistant, to digestion, meaning they are not broken down in the small intestine, rather, they are fermented in the colon by the microbiome, producing what is also referred to as prebiotic fiber, or essentially what the bacteria and fungi need in order to thrive. Resistant starch is created by first boiling the potatoes then immediately cooling, a process called retrogradation, allowing the starch to be less digestible.” ~ Carley Smith, aka Fairy Gutmother

Fairy Gutmother’s Loaded Smashies

Servings: 4 Active Time: 15-20 Minutes Total Time: 4.5 Hours

INGREDIENTS - oven roasted pork shoulder

  • pork shoulder

  • 2-3 carrots

  • 2-3 celery stalks

  • 1 yellow onion

  • 1 apple

  • 2 cups bone broth

  • 2-3 cloves garlic

  • 1 tbs all purpose seasoning (onion, paprika, garlic)

  • 1 tsp sea salt

  • 1/2 tsp black pepper

  • 2 tbs ghee

  • 4-6 sprigs of thyme

  • BBQ sauce of choice

INGREDIENTS - smashies

  • 2-3 lbs fingerling potatoes or creamer potatoes (we used some organic red creamer potatoes here but usually prefer fingerlings)

  • 4-6 tbs high heat oil (we used our favorite Colorado Mills Sunflower Oil)

  • 2-4 tbs Himalayan sea salt

  • 4 tbs fresh rosemary, chopped

  • optional: freshly grated parmesan cheese

INSTRUCTIONS - oven-roasted pork shoulder

Preheat oven to 325°F.

Slice pork shoulder into large pieces that make it easier to sear and cook. Season pork shoulder pieces with the all-purpose seasoning, salt and pepper. Rub all around, on all sides.

Melt 2 tbs of ghee in the bottom of a dutch oven on high heat. Add the pork shoulder, a couple pieces at a time, to make sure there’s enough room for each piece to sear on its side. You don’t want the pork to crowd each other out. Sear for a couple minutes per side. Once the meat starts to pull away from the bottom of the pan is when you generally want to start to flip. Searing the meat first like this helps to add much more flavor.

Turn the dutch oven heat down to low. Add 2 cups of chicken bone broth to the dutch oven. Add your chopped veggies: celery, carrots, onion, apple.. Add back in the pork. Add any remaining veggies, tucking them between the pieces of meat. Then add the cloves of garlic on top. Add more water or bone broth to make sure the liquid is halfway full in your dutch oven. Add a few sprigs of thyme on top of everything. Now bring the dutch oven to a boil.

Once the pot comes to a boil, remove from the stovetop and place into the oven for 2-4 hours, the longer the better, and depending on the size of the pork.

INSTRUCTIONS - oven-roasted smashed potatoes

*tip ~ start 30 minutes before you’re ready to pull the pork shoulder out of the oven

Preheat oven to 350°F as soon as you pull your pork shoulder out of the oven.

Add potatoes to pot of boiling water. Boil for 15-20 minutes, until soft. Immediately cool boiled potatoes in a strainer set in an ice bath (bowl of cold water and ice cubes) or for a quicker technique, add ice cubes to the potatoes in whatever you’re allowing them to cool. Just as long as you get these potatoes chilled immediately. This step is crucial for maximizing the health benefits of potatoes for their resistant starch content (what the beneficial bacteria need to feed on to thrive in the gut). Let potatoes cool for about 10 minutes.

In a large bowl, add your oil, sea salt and rosemary to the potatoes. Mix until well combined. Transfer coated potatoes to a baking sheet, AND now the fun part begins! Using your palm or a fork, smash each potato gently. Lightly is the key word here. Evenly space these smashies out on your baking sheet. Coat with any remaining oil, herbs or seasoning. At this point, you can also add freshly grated parmesan cheese for even more delicious flavor. Bake for 15-20 minutes, longer for crispier. You want them golden brown and crispy when you finally pull them out of the oven.

INSTRUCTIONS - loaded smashies

At this point you have crispy, golden smashies, golden brown meat that is falling off the bone and carmelized veggies. It’s hard to resist eating everything in site at this point. Begin pulling apart the meat with two forks to begin making that shredded pork. This is such a great meal prep option because you can use this shredded pork for pork tacos, throw into a soup with some of your veggies from the dutch oven or just serve along sides as a main dish. Super versatile.

Now set 4-6 smashies on a plate. Top them with your shredded pork. Drizzle with a little bbq sauce, and serve ~

~ recipe adapted from the Fairy Gutmother’s Oven-Roasted Pork Shoulder YouTube cooking demo and her oven-roasted smashed potatoes recipe

Our next option for ya is from our girl Carley again. Insanely easy and delicious. So healthy and gut-friendly. Sweet and savory. We’ve got her baby back ribs + potato salad + coleslaw. YUM. Truly, her ribs are smokey & sweet, falling off the bone, super tender goodness. We’re obsessed. The potato salad recipe here has now become our go-to potato salad recipe. It’s incredible. One of our all-time favorite potato recipes ever … which says a lot ha :)

“I am definitely the potato salad girl at any BBQ. I LOVE potato salad! Ok, let's talk about the health benefits of this particular potato salad for a minute. First off, potatoes are super high in fiber so it's great for gut health! They are also high in Vitamin C, B Vitamins, and folate and also have a lower Glycemic Index when boiled. This salad is also full of healthy fats from the homemade mayo, helping to stabilize your energy levels and provide your body with plenty of nourishment.“ ~ Carley Smith, aka Fairy Gutmother

Fairy Gutmother’s Baby Back Ribs + Potato Salad + Coleslaw

Servings: 4 Active Time: 45 Minutes Total Time: 3 Hours 10 Minutes

INGREDIENTS - Baby Back Ribs

  • full rack of baby back ribs

  • 1 tbs coconut sugar (we used Lakanto Sweetner)

  • 1 tbs paprika

  • 1 tbs chili powder

  • 1 tbs onion powder

  • 1 tbs garlic powder

  • 1 tbs mustard powder

  • 1 tbs celery salt

  • 1 tbs oregano

  • 1/2 tsp cinnamon

  • 1 tsp black pepper

  • 1/2 tbs Himalayan sea salt

  • 1/2 tbs Real Sea Salt

INSTRUCTIONS - Baby Back Ribs

Preheat oven to 275°F. Pat ribs dry with paper towel on both sides. With a knife, work on removing outer membrane from ribs. Once you’ve cut away a bit, you should be able to peel off the rest.

Now assemble the spice rub by combining all the herbs and seasonings together in a small bowl and mix. Rub the spice mixture into the meat on both sides. You want to be heavy-handed here.

Once ribs are nicely seasoned, transfer them to a baking dish lined with aluminum foil and some parchment paper on top of that. Lay the ribs down, and fold in the parchment paper around the meat to really trap the heat in. Fold the aluminum foil in as well. You want it nicely sealed, making sure to get all the edges. Cook for 2-3 hours, but 2 hours will still give you fall-off-the-bone tender meat.

Pull the ribs out and cover them in a little bbq sauce before throwing them back into the oven for 3-4 minutes. No need to cover them here. Once cooked, cut individual ribs apart and serve with the potato salad and coleslaw sides featured below ~

INGREDIENTS - homemade mayo

  • 1 egg, room temp

  • 1 1/4 cup avocado oil (Colorado Mills Sunflower Oil also works well here or olive oil too)

  • 1/2 lemon + lemon zest

  • 1/2 tsp Himalayan sea salt

INSTRUCTIONS - homemade mayo

For homemade mayo to turn out correctly, you really need to allow your egg to sit in room temperature for an hour or two. This is probably the most crucial step. Next, add the egg to your blender, and allow your blender to spin on low while you SUPER SLOWLY add in the oil, almost a drop at a time. Sometimes even pausing for a bit in between to wait as it thickens. Then add the lemon juice at the very end along with the salt and lemon zest. It also helps to stick this mayo in the fridge for 30 minutes to allow it to set up in there.

*store in an airtight container in the fridge for 3-5 days

INGREDIENTS - coleslaw

  • 1 cup shredded cabbage (red, green or Chinese cabbage)

  • 2 tbs olive oil

  • 1/2 cup sauerkraut

  • 1 tsp celery seed

  • 1 tbs poppy seeds

  • 1/4 cup homemade mayo (can also use Primal Kitchen’s Garlic Aioli Mayo)

  • 1 tbs ACV (apple cider vinegar)

  • 1 lemon for juice + zest

  • pinch of sea salt

INSTRUCTIONS - coleslaw

Mix all ingredients until well combined in a large bowl. Allow the coleslaw to sit in the fridge for up to 30 minutes or an hour to allow all the flavors to fully combine.

INGREDIENTS - potato salad

  • 2-3 lbs fingerling potatoes (the more colorful the better)

  • 1 stalk of celery, chopped

  • 1/2 medium red onion, finely chopped

  • 2 tbs fresh dill, chopped

  • 1 cup homemade mayo (can also use Primal Kitchen’s Garlic Aioli Mayo)

  • 1 lemon, juice and zest

  • 1 tsp sea salt

  • paprika

INSTRUCTIONS - potato salad

Boil potatoes in a large pot of water for 20-25 minutes (with a dash of salt), until soft. Allow them to cool immediately in an ice bath, and then roughly chop into bite-sized pieces. Again, we’re working to preserve the resistant starches here which are excellent for gut health. Essentially what the beneficial bacteria in the gut eat to live.

Once the potatoes are cooled and chopped, add in the celery, onions, dill, mayo, juice of a lemon and its lemon zest and sea salt. Mix until well-combined. Sprinkle with paprika and add more fresh dill for garnish and that extra color. Allow the potato salad to sit in the fridge for up to 30 minutes or an hour for all the flavors to have time to come together.

 

Our third option for the big game is for those who want SIMPLE YET DELICIOUS or need to feed the many. It’s simple, quick and no table necessary. Finger food. With a dip that’s soooo addicting. Our bbq baked fingerling fries is a recipe created for Strohauer Farms that is a crowd pleaser, and my girl Kelsey shared her and her hubby’s hot wing recipe too - which I’m always inviting myself over on a Sunday night to chow down on :)

BBQ Baked Fingerling Fries and Avocado Lime Dip

Servings: 4          Active Time: 10 Minutes          Total Time: 32 Minutes

INGREDIENTS - BBQ Fries

  • 16 fingerling potatoes (3 lbs), halved lengthwise

  • 2 tbs high heat oil (we used Colorado Mills Sunflower Oil - our favorite!)

  • 1 tsp smoked paprika

  • 1 tsp Stubb’s Bar-B-Q Spice Rub (or your favorite bbq seasoning)

  • 1/2 tsp salt

  • 1/4 tsp garlic powder

INGREDIENTS - Avocado Lime Dip

Yields 1/2 cup

  • 1/2 cup mayo (we love Primal Kitchen’s Avocado Oil Mayo)

  • 1/2 cup fresh avocado

  • 4 tbs fresh lime juice

  • 1 1/2 tsp fennel powder (seeds will blend perfectly as well)

  • 1/2 cup fresh parsley

  • 1/4 tsp sea salt

  • 1/4 tsp garlic powder

INSTRUCTIONS - BBQ Fries

Preheat oven to 400 degrees. In a large bowl, combine and mix paprika, BBQ seasoning, salt and garlic powder. Add potatoes; toss to coat. Add oil; toss to coat. Place potatoes flat side down on a baking pan and bake for 22 minutes. Serve with dip or alone - these fries are just as tasty all on their own! 

INSTRUCTIONS - Avocado Lime Dip

Blend all ingredients until smooth. Refrigerate until ready to serve alongside fries. 

~ Recipe created for Strohauer Farms by Chef Ron Pickarski of Eco-Cuisine in Boulder, Colorado: www.eco-cuisine.com 

My girl Kelsey LOVES making hot wings with her hubby on Sundays. I asked her for their go-to recipe that’s probably the most simple recipe ever for wings that tastes incredible. Hardly any ingredients needed. This is the perfect recipe for a game day party that needs to serve A LOT of people.

Simple Yet Delicious Hot Wings

INGREDIENTS

  • 2 lbs chicken wings with skin-on

  • avocado oil spray

  • sea salt

  • choice of hot sauce (we like Frank’s Red Hot, Noble Made’s Medium Buffalo and Wing Time’s Buffalo Wing Sauce)

  • optional: dipping sauces like blue cheese, ranch or extra avocado lime dip

INSTRUCTIONS

Sprinkle wings with salt. Spray wings and the air fryer rack with avocado oil spray. Set air fryer temperature setting to 360°F. Cook wings for 10 minutes, making sure each wing has enough space to lay down. Flip each wing and cook for 2 more minutes at 390°F to get them nice and crispy. Remove wings from air fryer, combine with hot sauce of choice in a large bowl and serve. Repeat with wings 2-3 more times or until finished.

*always nice to serve with dipping sauces like blue cheese, ranch or even making an extra batch of our avocado lime dip we served with our bbq fingerling fries

Touchdown! For food. And hopefully the Chiefs. If my Titans couldn’t win, I have to admit - I’m on the Mahomes bandwagon. No shame. We hope you have a fun day celebrating and watching the game. Thank you for continuing to allow us to be a part of your meals. We don’t take that responsibility lightly.