Building a Poke Bowl in 4 Easy Steps

Poke (pronounced p-okay, which rhymes with okay) bowls are the lazy person’s sushi. Honestly that’s the reason I decided to try making them at home! (Oh, and I live in Okinawa, Japan, where we’ve been restricted from eating at restaurants off base for months due to the pandemic…) But this is delicious, easy, real food at its best. There really are only 4 easy steps to building a poke bowl! What are you waiting for?

Poke Bowl with chopsticks filled with raw salmon and tuna, sliced cucumbers, chopped pineapple, edamame, sprinkled with sesame seeds and sliced nori

We love poke bowls so much we have eaten them once a week for months. And no one is complaining–that says a lot!

To be honest, it’s almost like not cooking at all when the fish is uncooked and the rice cooks itself! Plus it’s much less expensive than buying them made. But have no fear, you don’t even have to live in Japan or have a rice cooker to master building a poke bowl in the comfort of your home.

This is a complete, beginner’s guide to building a poke bowl. So, don’t be intimidated by the detailed steps. It may take you longer to read this than to prepare them! If you can use a knife, you can make a poke bowl.

Step 1: Prepare the Rice

Selecting the Rice

Short-grain rice is typically used in sushi. It has a chewier, stickier texture, which is perfect for rolled sushi. Medium-grain rice is also plenty sticky for sushi or poke bowls. I like using sushi rice for poke bowls because I like the texture, plus the stickiness makes eating with chopsticks easier.

Fun fact: did you know most of the rice sold in Japan is sushi rice? Makes sense, since sushi is a staple! (And I especially love that it’s hard to go wrong when you can’t read Japanese.) In the US, Nishiki is a brand of medium-grain rice that is grown in California and is easy to find.

Of course, before we go any further, you may be thinking “white rice isn’t real food”! Well, it’s definitely been processed, which removes the fiber and means it’s no longer a whole grain. However, it is a staple food of Japan, where rates of life expectancy and chronic disease have historically been more favorable than in the US. So, since I avoid many other processed foods, I choose to eat white sushi rice at times because it is a traditional plant-based Japanese food and I live in Japan. But even if you don’t live in Japan–if you eat reasonable portion sizes and take care to limit other more processed foods, it can fit into your lifestyle as well.

Of course, you could use other grains (for example, whole grain brown rice or quinoa) in your poke bowls if desired, since it is going in a bowl and doesn’t need to be sticky. Also, if you want a lower-carb option, you can use a smaller portion of cooked rice and mix it with cooked, “riced” cauliflower.

Cooking the Rice

Cook sushi rice according to your rice cooker’s directions, if you have one. If you don’t have a rice cooker, you can easily make sushi rice on a stovetop or try making sushi rice in an Instant pot.

I usually use 1.5 cups of dry rice for 6 to 8 poke bowls. Per bowl, that’s 135-180 calories and 30-40 grams of carbohydrate from the rice, depending on whether you get 6 or 8 servings from it. In my rice cooker, that’s 2 scoops with the cup that came with it. (The measuring “cup” that comes with most rice cookers is usually only 3/4 cup or 180 mL.)

As for leftovers, we often have 2 or 3 poke bowls left for lunch the next day. If you do, store the rice and fish separately in the fridge, since you’ll want to warm the rice up a bit (and then let cool slightly before combining with the fish and other toppings).

Seasoning the Rice

After the rice is cooked, add 2 tablespoons of sushi vinegar or seasoned rice vinegar for every 3/4 cup (180 mL) of uncooked sushi rice. This is what I was taught when I took a sushi making class in Okinawa last year. I have noticed some recipes online suggest much more seasoning, but I think this authentic amount adds just the right flavor without overpowering the whole bowl.

Step 2: Prepare the Fish

Selecting the Fish

In Okinawa, I usually buy tuna and salmon sashimi to use in poke bowls. Salmon is my favorite type of sushi–is it just me, or does it taste smooth like butter?! But in the States, it’s probably easiest to find sashimi-grade tuna.

It’s very important to buy sashimi grade to be sure the fish was handled properly before eating it raw.

For 6 to 8 poke bowls, I usually buy a little over a pound of fish (or about 500 grams, as it’s sold in Japan). That’s about 2 to 3 ounces of fish per poke bowl. If you prefer, you can add more fish to increase the protein, or simply add some shelled edamame for a lower cost, plant-based protein.

If you’re having trouble finding sashimi-grade fish in your area, or maybe you’re not a fan of raw fish, you could substitute cooked shrimp or baked tofu.

Preparing the Fish

There is a proper way to slice fish for sashimi and sushi; there are special knives, special techniques (against the grain is best). And if you’re interested here’s a video on how to slice tuna.

Sushi ingredients including sliced salmon, sliced tuna, chopped mango, sliced cucumbers and chopped avocado

However, I am not a sushi chef! And the beauty of poke bowls is, nobody cares…

So, as long as the fish is cut with a sharp knife, in small, tender bite-size pieces, you’re good to go!

Step 3: Prepare the Sauces

You might prefer either the spicy sauce or the yum yum sauce, but we like to use a little of each sauce for the perfect poke bowl!

Combine the fish with the spicy sauce before building a poke bowl. Then reserve the yum yum sauce for the top of the assembled poke bowl. You can buy store-bought yum yum sauce in a bottle, but this one is so easy, has incredible flavor, and you know exactly what’s in it.

Spicy Sauce

  • About 1 pound of fish, sliced (or 500 grams)
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 teaspoon of Sriracha, or to taste

Yum Yum Sauce

  • 1 cup mayonnaise
  • 1 tablespoon ketchup
  • 1.5 teaspoon rice vinegar
  • 3 cloves garlic
  • 2 teaspoons Splenda Naturals (Stevia sweetener)
  • Sriracha to taste

Step 4: Prepare the Toppings

You can choose any toppings you like. But I usually consider sliced cucumbers, pineapple or mango, avocado, and sesame seeds mandatory.

  • Cucumbers, sliced thin
  • Avocado, chopped
  • Pineapple or mango, diced
  • White and/or black sesame seeds
  • Furikake seaweed seasoning or thin strips of nori (seaweed), or crumble some roasted snacking seaweed on top if that’s all you have
  • Store-bought seaweed salad (optional)
  • Edamame, cooked and shelled (optional)

The Best Part…

Poke Bowl with raw salmon and tuna, sliced cucumbers, chopped mango, sprinkled with sesame seeds and sliced nori

Everyone can assemble their poke bowls individually and your work here is done! Please let me know by leaving a comment if you try and love these as much as we do!

Homemade Real-Food Gifts

Gift giving is not my love language. In other words, I overthink it (and, well, most everything) and end up causing myself added stress in an already stressful holiday season. (Can any other women out there relate? Women are usually the ones most stressed during holidays–making dreams come true is high pressure!) So to me, the best gifts are the ones that make life easier and healthier. Thus, my fixation on homemade real-food gifts!

At a time when most people are gifting treats, sweets and snacks, I prefer to give a food gift that will be the practical basis of a real-food meal.

Because that is like giving the priceless gifts of time and health!

Here are a few ideas I’ve rounded up from my blog as well as some fellow registered dietitian nutritionists.

Snack Ideas and Spice Mix Meal Kits

30 DIY Healthy Food Gift Ideas from Amy Gorin Nutrition
This great round-up of mostly treats and snack food gifts is pretty comprehensive. They are often the easiest gifts to give, but keep reading if you want to provide an even more uniquely thoughtful real-food gift…

  • My favorite idea listed above: homemade pizza spice mix from Amy Gorin Nutrition. This would be a great jumping off point for a whole pizza kit! It could include pizza sauce (Rao’s is my favorite), some homemade whole wheat (or Trader Joe’s) pizza dough (that could be frozen or used asap), and some cheese.
  • For the carb conscious, you could make it a Zucchini Pizza Kit, with vertically sliced zucchini replacing the pizza dough.

Taco Seasoning Mix
You can simply gift a mason jar of this easy, gluten-free spice mix or I prefer to add tortillas and homemade salsa to make a whole Taco Tuesday Meal Kit out if it! There’s even a free printable gift tag to make it even easier for you.

Breakfast Ideas

Homemade Gluten Free Pancake Mix and Gingerbread Pancakes from the Spicy RD
If you’re going to gift a pancake mix, this one adds delicious seasonal flavors and the choice of gluten-free flours used makes them a little more nutrient dense.

Gluten Free Gingerbread Pancakes on a plate topped with pecans and maple syrup.
The Spicy RD’s Gluten Free Gingerbread Pancakes

Grain-Free Granola
A lower-sugar, nut-based granola is great as a snack or added to lower sugar yogurt as a quick breakfast.

Easy Egg Cups Make a double batch of these Starbucks-like egg cups–one for you, one as a gift. They are low carb and store well in the fridge to make breakfast easier for the whole week. Truly the gift that keeps on giving!

“Freezer Dump” Meal Ideas

Slow Cooker Mushroom Barley Soup from It’s a Veg World After All
This is a great hearty vegetarian soup option! One of my favorite holiday gifts EVER has been a basket full of three different quarts of homemade soup–so thoughtful, healthful and delicious! So, you can prepare this soup and gift it cooked–OR prepare it as a freezer dump meal for your recipient to keep in the freezer and then thaw overnight and dump into a slow cooker to make fresh when needed.

ingredients in a stasher bag with a label and notes about cooking time

Instant Pot or Slow Cooker White Chicken Chili
This one-pot meal can be assembled and cooked right away in an Instant Pot or Slow Cooker…OR assembled and frozen in a freezer bag to make a future easy, real-food dinner. Either way, it’s a crowd-pleaser!

Yes, I’m a little last minute getting these ideas out for you, but last minute is always how I roll! I’m perseverating, not procrastinating… If you’re like me, maybe there’s still time to pull one of these together! If not, don’t stress. There’s always next year. Happy Holidays!

Taco Tuesday Starter Kit: a Holiday Real-Food Gift

Gift giving at the holidays can get out of control, am I right? I usually rack my brain over what to give as a gift and often end up giving a gift card–which appears to be the most thoughtless gift EVER. But what no recipient will ever know is that I arrive at “gift card” only after I spend countless hours convincing myself no one wants more clutter or what I like. I guess that’s okay. Because who doesn’t like a gift card? But then last year, I thought some more…what if I could give a real-food gift that solves the problem of “what’s for dinner?”

As I always say, everyone eats. So, over the years I have also given many food gifts! Homemade food gifts are thoughtful, delicious (if I say so myself) and increasingly rare.

So, last year I decided to share a healthful gift idea that solves a very common problem: what to have for dinner!

A Taco Tuesday Starter Kit!

When everyone else is sharing baked goods and other sweet treats, you too could be sharing a real-food dinner solution. And isn’t that like giving the priceless gift of free time?

It doesn’t get more thoughtful than that.

And who doesn’t like tacos?! These tacos are family friendly, easy to cook, and even gluten free!

How to Make Your Own Taco Tuesday Starter Kits

  • Print The Wandering RD’s Taco Tuesday Starter Kit tags (4 per page) with directions for using the kit. (Works best if you print on card stock.)
  • Mix up the taco seasoning and portion 2 tablespoons into little bags with a twist tie or mini plastic cups with lids.
  • Blend the fast, fresh salsa and portion into 8 ounce jars (keep it in the fridge for 2 weeks or put in the freezer until needed).
  • Add some organic corn tortillas.

Then assemble everything in a basket, box or bag and tie on the tag!

And don’t forget to make one for yourself! Happy Holidays!

Stay tuned for more easy, real food gift giving ideas…I’m preparing a round-up post for you to have a variety of options.

Halloween: How You Handle Candy Matters

As a dietitian, I’ve been known to say Halloween is the beginning of a six-month “candy season” in America! It’s just unfortunate that Halloween usually takes most of the blame with bad press about candy.

How You Handle Candy Matters

But I still love Halloween! Even though I believe Americans eat too much sugar on average, I am excited to hand out candy (the good stuff: chocolate) this Halloween since we are living on a military base again. It’s good, old-fashioned fun!

If we’re fair to Halloween, there’s also a commercial push to eat autumn-colored pumpkin treats, quickly followed by red and green Santas and snowmen. Then, just after a brief wash-out period in January come the heart-shaped edible Valentines, with candy Easter eggs and bunnies closing out America’s season of traditional sweets.

So, that’s six months! Those who say, “Halloween is one day”–like it’s an excuse not to worry at all about the candy–are not entirely correct.

How you handle candy matters. Because it’s clearly not about just one day.

How to Handle Candy

However, the healthy way to handle candy is to let kids eat it! What?! I realize this is counter-intuitive. But research suggests the more we consider foods forbidden and restricted, the more we desire them and tend to overeat them.

It may surprise you that I don’t give out non-candy treats to trick or treaters (although I do have some on hand to give out for kids with allergies…check out this cute book about having a teal pumpkin on display, Macy’s Teal Pumpkin.)

I also don’t restrict how much candy my kids eat on Halloween. And I definitely don’t bother with the “switch witch” or other creative ways of trading in candy for a toy. (Besides, that just adds to the problem of excess toys and plastic…but that’s not even the main reason we don’t do it!)

Instead of taking away candy, I believe we need to be focused on teaching children (and ourselves) how to have a healthy relationship with all foods–365 days of the year.

Because we live in a world of abundant choices and it’s easier to change our own actions than to change the actions of the many suppliers of these convenient and often unhealthy foods. And because when we completely deny ourselves foods we like, we tend to overeat them. It’s better to enjoy some treats, sometimes. This is possible when principles of Intuitive Eating are in practice.

Yes–a healthy relationship means sometimes eating more candy than you usually do. Take it from me, it can be hard to watch your children eat more than you think they should! But if you are also modeling and teaching your children that real foods are the basis of your eating habits, then odds are good your efforts will have a positive effect on your child’s healthy lifestyle over time.

Tips for Halloween

  1. Provide your kids a real-food meal or snack before they begin to trick or treat. Here are several of my favorite festive ideas for Halloween easy, real foods.
  2. The younger your kids are, the more you may control where they trick or treat and how much candy they collect. No matter their ages, you can control how many Halloween events they go to that involve collecting candy.
  3. But beyond that, let them eat their candy, trade it and save it.
  4. After Halloween night, let them eat a piece or two here and there as they like, preferably after having a real-food snack or meal.
  5. Encourage them to donate some candy to troops or another organization if your school has a program to do so, but don’t force it.

Final Thoughts

Like most worthwhile things in life, establishing a healthy eating pattern is a journey, not a destination. Don’t beat yourself up or give candy power over your life or your children’s lives. Enjoy it on Halloween and on other holidays, but keep your efforts positive by focusing on easy, real food 365 days of the year.

Mindset Matters with Picky Eating

I have been known to tell my kids, “You will eat it, and you’ll like it.”

Don’t worry, I’m not forcing my kids to eat. Or to like whatever they eat, for that matter.

But now that my kids are older, this phrase has recently become a joke in our family. Let me explain…

We eat as a family most nights. I prepare real-food meals that are nourishing and free of overly processed foods and usually refined carbohydrates. And to avoid having to cook every night, I often (usually one or two times per week) plan ahead in my meal planning to have leftovers.

As you can imagine with three kids, sometimes these meals are not well received by at least one person–the first time around, or even less likely the second time around in the same week. (Frankly, sometimes even I don’t want to eat the same thing twice, even if I liked it the first time!)

So one day, I quipped a comical response to the complaints, “you will eat it and you will like it”. We laughed, they ate what I served, and now they regularly mimic me saying it…

(Of course, they also love mimicking our visiting friend’s four-year-old, who took one bite of my cooking and exclaimed in disgust, “Blecck!” At least my kids had the good sense not to do that to me back when they were four!)

The forcefulness of my statement “you will eat it and like it” was definitely meant as a joke. But in all seriousness, I also said, “I’m sorry if you don’t especially love what I’ve made for you.”

The food I provide every night is what I’ve chosen to make (although I often take preferences into account) and it’s nourishing, usually good, and always edible.

And since it’s the only option on the menu du jour, we all have the choice to eat it or not–if we can make it to breakfast. (We eat late enough, and got in the habit of not having snacks after dinner while the kids were little to encourage better eating at dinnertime. Turns out this is better for circadian rhythms and sleeping, too.)

Mindset Matters

On the other hand, “you will eat it and like it” is also a way of saying, “If you try it and set your mind to liking it, you will.” Mindset is a powerful tool we can manipulate to shape our experiences in life. (And this is helpful in many ways beyond food.)

Although it has nothing to do with food, you might be interested in the book Mindset by Carol Dweck. The book was recommended to me a few years ago by one of my girls’ favorite teachers and it is one of the most influential books I’ve read.

It helps you foster a growth mindset (as opposed to a fixed mindset) to create motivation in education, business or whatever you do! It’s also vital to parenting, as we foster our children’s lifelong learning style.

So, keep a positive mindset in mind while you fix and prepare dinner for your family! And encouraging your kids to help you choose and prepare the meals will help them enjoy them more.

Mindfulness or Macro Counting: Which is Better?

I’m often asked to provide nutrition information for my recipes. Honestly, I’m torn…

Yes, one of my main missions is to provide recipe inspiration for easy, real food and I do this to be helpful. I get that it is helpful for some people to have the nutrient breakdown of the foods they are eating.

But here’s the thing:

Counting nutrients in order to restrict them (calories or “macros” such as carbs, protein or fat) AND eating mindfully are mutually exclusive. You really can’t do both.

In my opinion, the only people who need to be counting anything are people with diabetes who take insulin, which is dosed on the amount of carbohydrates eaten. (BTW, this can be done while eating mindfully.)

The rest of us would benefit more from practicing mindful eating without counting anything. Estimating calories is notoriously inaccurate even when we try. And research supports that dieting for weight loss is not sustainable and may lower your metabolism. Hence, if I provide nutrient information, I worry the information will be misconstrued and misused–and you will end up worse off.

I do not want you to manipulate numbers and obsess about your food, which robs you of a significant amount of time, energy and joy–and can negatively affect your health. Rather, I want you to enjoy a more mindful, natural approach to eating.

I believe you can enjoy a more mindful, sustainable approach to eating when you mainly choose real foods from nature and use your hunger and satiety (along with blood sugar monitoring if necessary) as a guide to building long-term healthy eating habits (and other habits beyond food-related ones).

How to Take Action

  • If you’re a carb counter for insulin dosing and there’s one of my recipes you’d like me to analyze for carbohydrate content, please leave a comment and I will be happy help you.
  • If you’re a “macro” counter for other reasons, I hope you will consider another more liberating approach to meal time. You might want to start by learning more about the 10 Principles of Intuitive Eating. Intuitive eating addresses mindful eating plus many other important topics, such as rejecting a “diet” mentality and focusing on non-judgmental, self respect. (If this resonates with you, there is also a book and a workbook.)
  • If you’re not a “macro” counter, good on you! But maybe you struggle with the other extreme: “winging it” with meals throughout the week. You might want to reconsider implementing some meal planning. The best way to be mindful about what you’re eating is to plan ahead to eat a variety of real foods during the week.
  • Start small: pick one meal and prepare a recipe to divide into portions for several days of the week. The weekend is the perfect time to meal prep for an hour or less to get ahead of the week. Have a good one!
Easy Egg Cups
Easy Egg Cups
Baked Oatmeal Cups

Registered Dietitian: Real Deal?

Happy Registered Dietitian-Nutritionist Day!

That’s a mouthful! It used to be just RD, now it’s RD or RDN. Consumers have always been confused about what exactly an RD is–and then they changed the name and made either one acceptable.

Yes, that’s even more confusing, but as I always say, “They didn’t ask me…”

So because I assume you are still left wondering, my simple message for National Nutrition Month–Week 2 relates to what an “RD” is:

An RD is a college-educated, internship-trained, national exam-certified nutrition expert. While lifestyle coaches are now a dime a dozen, we are the original lifestyle coaches—but as with any profession, the credentials are only the first box to ✅…

You must seek out an experienced, evidence-based RD with integrity who understands and personalizes an approach to match your needs.

In other words: not all RDs are the same.

Here are some additional criteria to look for in an RD:

✅ Experience and specialization in the area you are seeking help
✅ Evidence-based advice (with citations when appropriate)
✅ Emphasis on a sustainable, non-diet lifestyle approach
✅ Compassionate, non-judgmental communications
✅ Humility and a deference to promising research
✅ Employment of a growth mindset (we are all continually learning)
✅ Minimal bias (especially financial gain from products you buy)

Hope that is helpful. As always, I’m here for your questions!

The Best Diet for You: Low Carb, Mediterranean, or…?

You’ve heard the conflicting messages. Eat fewer carbs and more meat and protein foods. Eat fewer animal products and more plant foods. Eat gluten free and avoid wheat. But which diet is the best for you? And how do you know?

(Note “diet” here indicates a “way of eating” and does not mean a restricted-calorie eating plan.)

Searching for “The One and Only” Best Diet

Over the years I’ve actually thought long and hard about my flexible nutrition messaging and wondered if “easy, real food” is specific enough to be helpful to you, especially if you’re trying to prevent type 2 diabetes. “Real food” may seem too vague when we could be more specific. But I have never felt more strongly that my main message must remain this broad to be evidence-based and practical…

Because the truth is there are many ways to eat for your health. All of them include a variety of real foods. None of them include a majority of overly processed foods.

There is no single best diet for health; eat real food.

So, you can stop searching for the one best way for everyone to eat. For the prevention of diabetes, research suggests it is possible to follow any one of these diets and achieve good results:

  • A lower carbohydrate diet
  • A Mediterranean diet
  • The DASH (Dietary Approaches to Stop Hypertension) diet
  • A plant-based vegetarian or vegan diet

But of course we all have different health risks and cultural perspectives, and what works for one person may not be practical or effective for another. Also, these may not be the only options that are effective, but they are the diets with enough evidence so far.

When you consistently make an effort to eat more real foods and minimal processed foods, it leaves room to customize (with your doctor and a registered dietitian, preferably) the best approach for YOUR HEALTH RISK and YOUR LIFE.

Take Action

Give Your Valentine Real-Food Love

Whatever your love language, nothing says love like a steady supply of homemade, real-food meals for your family. It’s the heartfelt gift that keeps on giving–day after day, week after week. In fact, I see it as the ultimate gift that nonverbally communicates your desire to have your loved ones in your life as long as possible! Now that’s comfort food.

That said, what are you cooking for Valentine’s Day? It is tomorrow AND it is a weeknight, so special doesn’t have to mean time consuming. K.I.S.S. (keep it simple, silly) and make easy, real food.


Smoked Salmon Cucumber Roses (Diabetes Friendly)

Fast Fresh Salsa (Not exactly a Valentine’s tradition, but hey, it is red and you can make it as hot as you like it!)

Bacon Wrapped, Blue Cheese Stuffed Dates (Fancy, but made with only three ingredients!)

Main Courses

Pan Seared Scallops in Simple White Wine Cream Sauce (Diabetes Friendly)

New Fashioned Meatloaf (For extra credit, I recommend making heart-shaped mini meatloaves, or one large heart-shaped meatloaf on a cookie sheet.)

Instant-Pot Lemon Chicken Piccata (A classic, yet special as is!)

Turkey Taco Boats (I recommend using all red peppers for Valentine’s day, so they kind of look like hearts?!)


Flourless Chocolate Lava Cake (Diabetes Friendly)

Flourless Chocolate Chip Skillet Cookie (This is my favorite dessert of all time!)

Fresh Strawberry Cream Pie (This one is a little more time-consuming than my usual, but worth the effort and great for non-chocolate lovers.)

Disclosure: I was paid to develop the diabetes-friendly recipes pictured here for OnTrack Diabetes. Check out the Valentine’s Day recipe collection with recipe notes if you’re interested!

Game Day Real Foods for the Win

I may have said this before: I’m a fair-weather football fan. Meaning, I’m only in it for the super bowl, and more honestly, the game day foods. (Well, also the commercials and, this year, the half-time show…love Maroon 5.) You say “football” and I think “yummy dips, finger foods, and chilis”. After all, in my case, it’s only once a year that I’m watching!

But sometimes “game day foods” means “unhealthy storebought, processed and refined foods”–which is a compounded problem if you watch football every week.

So, score bonus points for good health with a real-food plan for your football party! To that end (zone), I’m sharing a variety of game day, real food recipes developed by fellow dietitians.

As you know, nutrition is very individual. So, there’s something here for everyone:

  • traditional to trendy choices,
  • many lower carb options,
  • some dairy free and/or vegan recipes (if that’s your preference).

Fortunately, I don’t have allergies or dietary restrictions, but I do believe everyone should be eating more real foods and fewer processed foods.

So all the recipes included here are:

  • minimally processed,
  • free of refined grains and sugars, and
  • gluten free.

Dips and Spreads

Spinach and Artichoke Dip (Dairy Free) from

Spicy Sweet Potato Hummus from

Pizza Dip (Vegan Optional) from

Japapeno Lime Almond Dip from

5-Minute Vegan Cheese Sauce (Dairy Free, Nut Free) from

B’s Homemade Guacamole (my recipe)

Easy Pico de Gallo from

Patriotic 7-Layer Dip Flag (my recipe)  Note: you could make the shape of a football on top with tomatoes and cheese, using the olives as the laces.

Freezer Friendly Classic Buffalo Chicken Dip (my recipe)

3-Ingredient Crackers (Vegan) from (No, not a dip but you need something to scoop up all these wonderful dips!)

Easy, Filling Finger Foods

Pimiento Cheese Pepper Poppers from

Easy Japapeno Poppers (4 Ingredients) (my recipe)

Grilled Chicken Satay with Thai Style Peanut Sauce from

Potato Satay with Almond Lime Sauce (Vegan) from

Oven-Fried Chicken Taquitos from

Harissa Cauliflower Wings (Vegan) from Note: these have a little flour in them so aren’t gluten free as written, but you could probably substitute a gluten-free all-purpose flour.

Oven-Fried Chicken Wings (my recipe)

Broccoli Hummus Snack Bites from

Avocado Deviled Eggs with Smoked Paprika from


And if you really want EASY + YUMMY + FILLING FOR A CROWD, just whip up a batch of B’s “Gonna Get Through This” Chili. I promise it’s in a category all of its own, no matter what spice level you choose!

And as for the game, may the best team win! Whatever that means to you…