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Game Day Grub & Cocktails

                                                    Making the right play

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Whether your team made it to the "Big Dance" or not, chances are, you'll be watching the big game.


Let's be honest.  We all know, it's not a party unless the food & drink are off the hook.

Around here, we love great food.


We've also gotten damn good serving up AMAZING food that also doesn't make you go into cardiac arrest or spend the next 10 days in the gym putting in overtime to get back to even.

Enjoy digging in & raising a glass!

. . . . just watch those portions:)




Layer #1:

Layer #2:

  • 1 1/4 cup Greek yogurt plain (I used 10%)

  • 1/2 cup blue cheese crumbles

  • 1 small garlic clove crushed

  • Ground black pepper to taste

Layer #3:

  • 6 small avocados pitted & mashed

  • 1 large lime juice of

  • 1 small garlic clove crushed

  • 1/4 cup cilantro finely chopped

  • 1/2 tsp salt

  • Ground black pepper to taste


  • In 3 medium bowls, combine and mix each layer of the Buffalo yogurt dip.

  • In a deep pie dish, arrange layers listed in the order above and garnish with extra hot sauce, green onions and black pepper, if desired.

  • Serve within 12 hours of preparing. If refrigerated before serving, accumulated liquid on the bottom can be removed with a turkey baster (a hack of the year!).

  • Serve with multigrain or tortilla chips. Dip isn’t overly salty because chips usually are

Store: Refrigerate up to 12 hours assembled or as separate layers (mix lettuce with hot sauce right before assembling) and assemble right before serving.


Pick 6 Touchdown Wings


2 pounds chicken wing sections
1 tbsp olive oil
½ cup no sugar added hot sauce like Franks RedHot
¼ cup ghee (or melted grass-fed butter)
1 tbsp sliced spring onion (optional)
salt, black pepper to taste


  1. Preheat oven to 375°F.

  2. Line a baking sheet with parchment paper.

  3. In a bowl place the chicken wings and olive oil.

  4. Season with salt and black pepper to taste.

  5. Toss to combine.

  6. Transfer the wings to the prepared baking sheet.

  7. Bake in preheated oven for 30 minutes.

  8. To make the sauce, in a large bowl combine the ghee (or melted butter) and hot sauce.

  9. Transfer the baked wings into the bowl and toss with sauce until completely coated.

  10. Put the wings back on the baking sheet and bake for another 20-30 minutes.

  11. Sprinkle with sliced spring onion (if using) and serve.


Roasted Chickpeas

Freakin' addictive!


2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)

  • 2 tablespoons olive oil

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon cayenne pepper

1/2 teaspoon sea salt


  1. Heat the oven to 400°F and arrange a rack in the middle.

  2. Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.


Black Bean Nachos 


  • 5 large garlic cloves minced

  • 1 jalapeno minced*

  • 1 tbsp avocado oil

  • 1 tsp cumin ground

  • 3/4 cup vegetable broth low sodium**

  • 14 oz can low sodium black beans rinsed & drained 

  • 1/2 lime juice of

  • 1/4 tsp salt or to taste***

  • 1 lb grape tomatoes halved

  • 1 1/2 cups Mexican cheese

  • Late July Grain Free Chips

  • 4-6 green onion sprigs thinly sliced

  • Handful cilantro finely chopped

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Our favorite tortilla chip!


  • Preheat medium pot on medium heat and swirl oil to coat.

  • Add garlic, jalapeño and cumin; cook for 30 seconds, stirring constantly.

  • Add broth and black beans; bring to a boil and let beans cook for 2 minutes.

  • Using a masher, mash beans until half of them are mashed and thick sauce forms. Turn off heat.

  • Add lime juice and salt to taste.

  • Preheat oven to 425 degrees F and line large baking sheet with unbleached parchment paper.

  • Lay chips in a single layer and top with half tomatoes, green onions and cilantro.

  • Drop half of the black bean sauce in spoonfuls and sprinkle half of the cheese. Repeat layer.

  • Bake for 5 minutes or until cheese is melted and bubbly.

  • Serve immediately.


Bacon Wrapped Stuffed Dates

We know, we know...bacon.  This is a bit of a splurge but in moderation, you are all good.  The combination is INSANE.  It's also KETO friendly.


  • 20-24 Pitted Dates, sliced open

  • 10-12 Slices Thin Bacon, cut in half

  • 20-24 Almonds


  1. Gently open the dates along the cut line (where they’ve been cut for pitting) and tuck in 1 (or 2) almonds inside each date and set aside. 

  2. Cut the bacon slices in half and wrap each date in the bacon.

  3. Use a toothpick to keep the bacon from unwrapping and place each date on a baking sheet lined with parchment paper.

  4. Bake them in a preheated oven at 400°F for 15 minutes. Flip and cook for another 15 minutes or until the bacon is evenly cooked and crispy.


Paleo Pizza Bites


All of the flavor and none of the guilt!



  • 12 button mushrooms, wiped of any dirt and stems removed

  • ½lb italian sausage

  • 1 egg white

  • ¼-1/2 cup pizza sauce or no sugar added marinara sauce



  1. Turn on your grill so it's nice & hot. 

  2. Wipe down your mushrooms and remove stems. Then place them stem side up on a plate.

  3. Throw your Italian sausage in a bowl along with your egg white. Use your hands to combine it all together.

  4. Then make tablespoon size balls of the meat mixture and plop them into the cap of the mushrooms.

  5. Place on top rack of grill and cook for about 8-10 minutes or until sausage is cooked through.

  6. Top each mushroom and sausage cap with either hot or cold pizza/marinara sauce!

  7. Stick a toothpick in it and GRUB!

Game Day Chili



  • 1 1/2 lbs. Grass Fed Ground Beef or Bison

  • 2 Cans of Diced Tomatoes

  • 1 Can of Kidney Beans & 1 Can of Black Beans 1 Medium Onion & 2 Cloves of Garlic

  • 2-3 Tbs. Chilli Powder

  • 1 Tbs. Ground Cumin

  • 1 tsp. Sea Salt

  • 1 tsp Red Pepper Flakes


  1. Saute onion & garlic in a drizzle of olive oil. Add meat and cook until no longer pink. 

  2. Drain any excess oil/fat. Add Beans & spices & simmer 30 minutes.