A Healthier Super Bowl Party!

Happy Thursday, friends! 

What an amazing start to February! We are so proud of each of you who tried the TransFive challenge. Stay motivated! We are almost finished! You can do anything for 5 days! If you did not join us this week, it is not too late to start. You can find our TransFive eBook HERE! The PDF format will be on the TRANSFORM section of the website if you would like to print the guide!

We are so excited for the Super Bowl this Sunday! Whoever said that you have to sacrifice taste to eat healthy has clearly never tried these snacks before! Here are three of our healthy favorites! 


Black Eyed Susan Salad


  • 16 ounces of black-eyed peas (or a 15 ounce can of no salt added black beans)
  • 1 10 ounce package of frozen corn kernels (use fresh if in season)
  • 2 tablespoons chopped pimento peppers
  • ½ cup diced celery
  • 2 tablespoons minced onion
  • ¼ cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon garlic salt
  • ½ teaspoon pepper
  • ¼ cup olive oil

Directions: Combine the black-eyed peas (or black beans), corn, pimentos, celery, and onion in a mixing bowl; set aside. In a separate bowl, whisk together the vinegar, Worcestershire sauce, garlic salt, and pepper. Slowly whisk in the olive oil until the dressing emulsifies. Stir the dressing into the vegetables until evenly coated. Refrigerate 4 hours to overnight before serving.  Serve with celery, carrot chips, or on top of a salad! 


Mozzarella, Cherry Tomatoes & Basil Skewers

Arrange little skewers with marinated mozzarella, cherry tomatoes and basil – drizzle with a little balsamic vinegar! Delicious, easy and beautiful!


White Chicken Chili


  • 1 32-ounce box chicken stock(organic)
  • 3 cans white beans, left undrained(use all different types to add variety)
  • 5 cups cooked chicken (rotisserie or boiled)
  • 1 16-ounce jar salsa(use fresh salsa-- this the key)
  • 1 8-ounce block pepper jack cheese, grated
  • 2 teaspoon ground cumin
  • 2 cloves garlic, minced
  • Black or white pepper to taste
  • 1/2 cup finely crushed corn chips (optional, if you like your chili thicker)
  • Sour cream or plain greek yogurt, for garnish
  • Avocado & cilantro & lime for toppings

Yields: 6 servings

Preparation: Place all ingredients except the corn chips in a crockpot. Cook 4-6  hours on low. Stir in cheese the last 15 minutes until melted. Chili may also be cooked on the stovetop over medium-high heat -- stir in cheese in last until melted. When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips and other toppings.


Ladies, let's keep up the hard work! Let's make this our best February! TransFive ladies, you can do it! We are almost finished with the no sugar challenge. You will feel refreshed and revived after completing this challenge. We are so proud of you! Come join us today for our Live TransFormed Bible Study at 12:30 in the studio! You can sign up on our app HERE!

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Healthy Superbowl Snacks

Hot Caprese Dip

I am so excited for the Super Bowl this Sunday that naturally I've been spending this week testing out appetizer recipes. Whoever said that you have to sacrifice taste to eat healthy has clearly never tried these snacks before!  Here are three of my favorites! 

Zucchini Fries

Photo and Recipe Courtesy of Two Peas & Their Pod

  • 3 Medium Zucchinis, sliced into sticks
  • 2 large egg whites, beaten
  • 1/2 cup whole wheat breadcrumbs
  • 2 Tbsp grated Parmesan cheese
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • salt and pepper to taste


Preheat oven to 425°. Spray a baking sheet with cooking spray. Set aside. In a small bowl, beat egg whites with a fork until frothy. Put the breadcrumbs, basil, oregano, garlic powder and cheese on a plate-I used a pie tin. Mix well. Dip the zucchini sticks in the egg whites and then into the bread crumb mixture, make sure all sides get coated well. Place the sticks on the prepared baking sheet. I did the sticks one by one. Bake at 425° for about 20 minutes or until golden brown and a little crispy, turning the fries half way through. Serve warm. We like to dip ours in marinara sauce.

Edamame and Avocado Spread

From Southern My Way Food & Family

Photo and Recipe Courtesy of Gena Knox

  • 1 (12 oz) package frozen shelled edamame, thawed
  • 1 avocado, peeled, pitted and diced
  • 1 small shallot, roughly chopped
  • zest and juice of 1 lemon (about 3 tablespoons of juice)
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/2 tsp kosher salt
  • 3 tablespoons olive oil
  • 3 tablespoons water
  • 2 tablespoons chopped fresh parsley


In a food processor, combine edamame, avocado, shallot, lemon zest and juice, cumin, coriander and salt. Pulse until almost smooth. Scrape down sides using a rubber spatula. Add oil, water and parsley; process until smooth. Season with freshly ground black pepper, if desired. Serve with crudité, flatbread, or crackers, or as a sandwich spread.

Hot Caprese Dip

Photo and Recipe Courtesy of How Sweet It Is

  • 10 oz fresh mozzarella, chopped into cubes
  • 2 roma tomatoes, seeded and juiced
  • 3 tablespoons freshly chopped basil (or about 1 tablespoon dried) + more for garnish


Preheat oven to 375. Make sure tomatoes have as much juiced squeezed out of them as possible – this will prevent the dip from becoming soupy. In a small baking dish, combine chopped cheese, tomatoes and basil and mix. Bake for 15 minutes, then broil for 2 minutes so cheese becomes bubbly and golden. Serve immediately with crackers or melba toasts.

Note: dip may appear “watery” which is why it is VERY important to get as much moisture out of the tomatoes as possible. Also make sure dip is consumed immediately, as the longer it sits, the more juice that develops. Don’t worry if there is a little bit of juice – it is still delicious!

I'm always looking for new recipes to try so let me know what your favorite healthy Super Bowl appetizers are, and check out the post from last year if you need any other appetizer inspirations! The healthy spinach  & artichoke dip with homemade pita chips is one of my ol' favorites!