Healthy Pep Rally Snacks on PA Live!

MFHS Nutrition Education Coordinator Laurie Waskovich was back on PA Live! last week, cooking up some fun, easy recipes for their special Pep Rally Friday edition of the show. Laurie’s recipes are perfect for getting together with friends to watch football, either at the tailgate or at home! Both recipes got the seal of approval from the Coughlin High School cheerleaders and band, who were in the studio drumming up some school spirit before their game later that night.

You can watch both clips below, then grab the recipes and try them yourself!

Buffalo Cauliflower Bites

Ingredients

  • 1 medium cauliflower, cut into bite-sized pieces
  • 1/2 cup flour
  • 1/2 cup water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter, melted
  • 2/3 cup Buffalo hot sauce

Instructions

  1. Preheat oven to 450 degrees, spray a large cookie sheet with cooking spray and set aside.
  2. In a large bowl whisk together flour, water, garlic powder, salt and pepper. Add cauliflower florets and toss to coat. Spread evenly onto cookie sheet and place in the oven. Bake for 15 minutes, flipping once. Remove from the oven.
  3. In a separate bowl stir together melted butter and buffalo sauce. Add baked cauliflower and toss to coat. Spread evenly onto cookie sheet. Place back in the oven and bake for 25-30 minutes or until crispy, flipping once.
  4. Remove from oven and let sit 10 minutes before serving.
  5. Serve with your favorite dressing and enjoy!

Crispy BBQ Roasted Chickpeas

Ingredients

  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 2 tablespoons olive oil*
  • 1/2 teaspoon salt

BBQ Seasoning:

  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon brown sugar or coconut sugar
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper

Instructions

  1. Pre-heat the oven to 400 degrees. Spread rinsed chickpeas out on a dishtowel or some paper towels and pat until they are all dry. Pick off any loose chickpea skins. Add the olive oil and 1/2 teaspoon salt and toss to coat. Roast chickpeas for 20-30 minutes, or until crispy and starting to brown. Toss chickpeas or shake the tray every so often.
  2. While the chickpeas are baking make the BBQ seasoning. Add all of the seasonings into a small bowl and mix until combined.
  3. As soon as the chickpeas come out of the oven add the BBQ seasoning and mix until all chickpeas are coated. Roasted chickpeas taste best when warm and directly out of the oven, but can be enjoyed when they are cool as well. They just won’t be as crispy.