Looking for healthier options during your Super Bowl party this year? Try some of these classic dishes with a Miraval twist. Featured in Mindful Eating and Sweet & Savory Cooking, these recipes use natural, fresh ingredients for amazing flavor with tons of nutrients.
Note from Executive Chef Justin Macy: I make this chili with venison when I cook it at Miraval, but you can use beef chuck as well. Don't grind the meat, however; the cubes will give you a really nice texture. You'll simmer the chili for a long time, which will marry the ingredients and make the meat fork-tender. A little bit of bacon and some canned chipotles in adobo give the dish a hint of smokiness that is balanced by a touch of honey and molasses and some nerve form the porter and red wine.
- 1/4 lb. applewood smoked bacon
- 1 lb. medium-diced venison meat or beef-chuck stew meat
- 2 medium yellow onions, diced
- 1 red onion, diced
- 2 jalapeños, seeded and diced
- 1 c. diced red bell pepper
- 3 garlic cloves, chopped
- 1/4 c. balsamic vinegar
- 2 oz. canned chipotle peppers, minced
- 4 Tbsp. chili powder
- 1 Tbsp. paprika
- 1 Tbsp. ground cumin
- 1 Tbsp. honey
- 1 Tbsp. molasses
- 1 twelve-ounce bottle of porter, such as Black Butte from Deschutes Brewery
- 1/2 c. red wine
- 1 c. diced fresh tomatoes
- 1/4 c. diced sun-dried tomatoes
- 2 c. cooked black beans
- 1 Tbsp. kosher salt
- 1 Tbsp. ground black pepper
- 2 Tbsp. chopped cilantro
IN a large pot over medium heat, sauté the bacon until crispy. Remove from the pot and set aside. Pour off the excess grease, increase the heat to medium-high, and add the venison. Sauté until the meat is just barely cooked. Remove from the pot and set aside.
TO the same pot, add the onions, jalapeños, red pepper, and garlic and sauté over medium-high for about 3 minutes. Add the balsamic vinegar, chipotle, chili powder, paprika, and cumin; stir well. Cook for 3 more minutes. Add back the venison and bacon, stir for 2 minutes, and then add the honey, molasses, porter, red wine, both types of tomato, and beans. Season generously with salt and pepper.
ADJUST the heat to a simmer and cook for another 60 minutes or so. When the chili is thick and the meat is completely tender, add the chopped cilantro, taste for seasoning, and serve.
Serving Size: 1 cup; Calories: 290; Total Fat: 10g; Carbs: 17g; Dietary Fiber: 2g; Protein: 26g
BBQ Chicken Flatbread
- 1 portion basic flatbread dough (1/12 of the recipe; recipe follows)
- 1/4 c. Prickly Pear BBQ Sauce (recipe follows)
- 1/4 c. diced grilled chicken
- 3 oz. diced roasted red bell peppers
- 3 oz. diced roasted poblano pepper
- 1/4 c. caramelized red onions
- 1 Tbsp. Crumbled cotija cheese
- 1 tsp. chopped fresh cilantro
HEAT the oven to 400ºF. Place the flatbread dough on a lightly floured work surface and roll or press it to a 1/4-inch round. Transfer it to a baking sheet.
SPREAD the BBQ sauce evenly over the surface of the dough and distribute the chicken, roasted peppers, poblanos, and caramelized onions on top. Sprinkle the cotija cheese over the flatbread. Bake for 10 minutes or until the cheese is melted and dough is lightly browned and crisp.
TRANSFER to a cutting board, cut in wedges, sprinkle with the cilantro and serve immediately.
Calories: 420; Total Fat: 11g; Carbs: 54g; Dietary Fiber: 5g; Protein: 26g
Basic Flatbread Dough
Makes 12 Servings
- 1 c. warm water, not above 110ºF
- 1 Tbsp. active dry yeast
- 1/4 c. extra-virgin olive oil, plus 1 tsp. to grease the bowl
- 1/4 c. honey or agave syrup
- 2 c. whole-wheat flour
- 1 tsp. kosher salt
COMBINE the water, yeast, 1/4 cup of the oil, and the honey in the bowl of an electric mixer fitted with a dough hook and let the mixture sit until foamy, 5 to 10 minutes.
STIR together the flour, semolina, and salt in a medium bowl.
WITH the machine on low speed, slowly add the flour mixture 1/2 cup at a time to the yeast mixture. After all dry ingredients have been added, continue to mix the dough on low speed for 5 minutes.
LIGHTLY oil a large bowl with 1 tsp. oil and place the dough inside. Cover the dough with plastic wrap and let sit until almost double in size, about 1 hour.
TURN out the dough onto a lightly floured work surface and divide into 12 equal portions. One at a time, roll out each portion to 1/4-inch in thickness.
USE as directed in the recipe.
Serving Size: 1 flatbread (1/12 of recipe); Calories: 170; Total Fat: 4g; Carbs: 29g; Dietary Fiber: 3g; Protein: 5g
Prickly Pear BBQ Sauce
Makes 1 Cup
- 1/2 c. ketchup
- 1/2 c. prickly pear syrup
- 1/4 c. apple cider vinegar
- 1 Tbsp. honey
- 1 Tbsp. molasses
- 1/4 c. Cajun blackening spice
PUT all the ingredients in a small saucepan, bring to a simmer over medium heat, and simmer until the sauce has reduced by half, about 15 minutes. The sauce will keep about 3 weeks in the refrigerator.
Serving Size: 2 tablespoons; Calories: 60; Total Fat: 0g; Carbs: 14g; Dietary Fiber: 1g; Protein: 0g
Spicy Soy Nut Pretzel Mix
Note from Executive Chef Justin Macy: This Spicy Soy Nut Pretzel Mix can be made in advance and kept covered with plastic wrap for up to a day. Truth be told, I don't think it will last that long at your house—this addictive snack tends to disappear quickly!
Makes 5 Cups
- 2 1/2 c. salted, small pretzel sticks
- 2 1/2 c. unsalted soy nuts (or any other raw nuts or combination of raw nuts, if desired)
- 1/4 c. agave syrup or honey
- 2 1/2 Tbsp. blackening spice blend
PREHEAT the oven to 375ºF. Lightly coat a baking sheet with vegetable cooking spray.
COMBINE all the ingredients in a large bowl and toss to coat evenly with the spices. Bake the mix until deep brown in color, 30 to 34 minutes. Remove from the oven and let cool on the baking sheet. (The mixture will also crisp as it cools.)
TRANSFER the mix to a decorative bowl and serve at room temperature.
Serving Size: 1/2 Cup; Calories: 230; Total Fat: 6g; Carbohydrate: 30g; Dietary Fiber: 8g; Protein: 16g