10 recipes for healthy snacks to serve during the World Cup –

For the first time, the World Cup games will take place in November – and not in June/July, as is customary. That’s because, this year, the games take place in Qatar, a place so hot, but so hot, that the games need to change months and times to be conducted without risk to players and the public.

Yeah, but so what? This means that, now that the month has started, we can already think about the menu for the matches of the Brazilian National Team in the World Cup, which officially starts on November 20th – the final will be close to Christmas, on December 18th!

And, despite the temptation to exchange all meals for delicacies worthy of a good football game, such as peanuts, snacks and even fried foods – apart from alcohol! -, we put together a super selection of healthy snacks that you can make at home and offer to your guests on game days, or enjoy with the family while watching the national team play.

Let’s go?

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10 HEALTHY SNACK RECIPES

1

ceviche

Recipe by chef Pedro Rodrigues Alvares, from Villa Party:

Ingredients: boiled sweet potatocooked green corn, julienned red onion, leek crispy, white hake fillet cuts, finely chopped coriander, lemon, salt and black pepper.

Method of preparation:

In a container place the fish, potatoes, corn and red onion. Add salt and black pepper. Afterwards, squeeze the lemon over the ingredients and finish with the crispy and cilantro.

two

special ricotta pate

Ingredients:

100 g of fresh ricotta
100 g grated smoked ricotta
½ cup (120 ml) skimmed milk
Salt and black pepper to taste (or ¼ pepper, seeded and finely chopped)
1 chopped green onion

Method of preparation:

Mash the ricotta well. Mix the two, milk, salt, pepper. Lastly, add the chives. Serve with carrot or cucumber sticks (or both) and grissini.

3

stuffed egg

Ingredients:

3 eggs
6 col. (tea) olive oil
3 bell peppers, chopped (seedless)
1 small bunch of chopped parsley (reserve a few whole leaves for garnish)
Salt and black pepper to taste

Method of preparation:

Cook the eggs until they are firm. Let it cool, peel, cut in half and remove the yolk. Mash the yolks well with the rest of the ingredients. Stuff the whites. Decorate with parsley leaves.

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4

pan popcorn

Ingredients:

4 tablespoons corn kernels
Oil
Salt (flavored salt is an option to vary the taste)
Dried herbs (such as basil, rosemary, oregano, and chives – optional)

Method of preparation:

Combine the ingredients in a pan and cover. Light the fire and leave covered until all the grains have finished popping (or until the pops are well spaced from each other).

5

Airfryer Pasta Chips

​​Ingredients:

2 fistfuls of pasta (it can be any of your choice, but keep in mind that the pieces should be easy to pick up in your hands – penne, tie and screw are good options)

Salt and black pepper to taste (you can also use garlic powder or oregano if you like)

Method of preparation:

Cook the pasta in salted water until al dente. Drain the water. Add the olive oil and the seasonings you are using (if you want, mix in some grated cheese too). Mix well. Place in the airfryer until the noodles are golden brown and crispy (about 10 minutes on high), shake the basket a few times in the meantime. Remove from the airfryer and let cool to room temperature before serving.

6

Sweet Potato Chips

Ingredients:

Sweet potato (the amount will depend on the number of people)
olive oil for greasing

Method of preparation:

Wash and peel the potatoes. Slice however you like, remembering that thinner strips are drier and crispier and thicker ones become softer on the inside. Line a baking sheet with aluminum foil and grease with olive oil. Place the sweet potato slices next to each other, without overlapping, and place in the low oven for 20 to 30 minutes. Turn the slices halfway through the cooking time to brown on both sides.

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7

Guacamole

Ingredients:

1/4 avocado (or 1 avocado)
2 tablespoons lemon juice
4 tablespoons (soup) ripe tomato without skin and seed, in small cubes
1 tablespoon onion (small cubes)
1 tablespoon diced red bell pepper (optional)
1 table spoon of extra virgin olive oil
1 tablespoon chopped cilantro (optional)
1 tablespoon parsley
Salt and pepper sauce to taste

Method of preparation:

Love the avocado (or avocado) with a fork. Add remaining ingredients and season with salt and pepper. Serve as an appetizer with corn tortillas or mini toast.

8

Mix of oilseeds

Ingredients: choose the oilseeds of your choice (cashew, Pará, almonds, etc.) and gather them in little pots that you can distribute around the table or around the room.

9

spanish corn

Ingredients:

3 cans of canned corn
½ spoon of salt
2 tablespoons of mustard
1 tablespoon of honey
2 tablespoons of olive oil

Method of preparation: Drain the corn from the can well. Then, in a bowl, mix the mustard, honey, extra virgin olive oil and salt until you form a homogeneous sauce. Add the beans and sauce to a large bowl and stir well until all ingredients are combined.

Now comes the second part: in a baking dish, place the grains so that they do not overlap and place in the medium oven for 10 minutes – it is very important that the heat is not low, otherwise the corn will wither. If it’s too high, the grains will get tough, so watch out for the temperature!

After the first 10 minutes, remove the baking sheet from the oven and turn the grains over to bake evenly. Redo this process every 10 minutes until the beans are toasted. It’s worth testing and trying to break the grain in the tooth to know if it’s at the point of crispiness. The maximum cooking time should be between 30 and 50 minutes.

1
0

Carrot and cucumber sticks with hummus

Ingredients:

Carrots
Cucumber
Hummus (traditional chickpea paste)

Method of preparation: In this super simple and easy-to-serve recipe, all you have to do is cut the carrots and cucumbers into sticks and place the strips on a plate or place them in small pots with coarse salt at the bottom and serve with hummus. The good news is that hummus can be bought ready-made – but you can also make it at home if you like!