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Superbowl Sunday calls for a spicy chili and plenty of snacks to nibble on while watching the game. This year, we didn’t bother making a kid-friendly chili because they never like it much anyway. So we threw in the jalapeño pepper and didn’t skimp on the flavours. It’s topped with a dollop of spicy cashew dip for a creamy kick.

The chili was served with homemade pretzel dough cut into little “bites.” I got the idea from Vegan Richa (this dip is delicious and super easy too). I love the fact that the pretzels take no time to shape at all. Fresh out of the oven, there’s nothing like them! Aside from the hour it takes to let the dough rise, they’re quick to bake. Once you try them, you’ll be craving them again and again!

They’re served with a spicy cashew dip but we also dipped them in the chili. I usually make cornbread with chili but this was a really nice change. The recipe made enough pretzel bites for leftovers – even after we all ate our fill.

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For the kids, I fried up some vegetables and tossed leftover rice and lentils in the pan for a very easy kid-friendly meal. It’s flavoured with just sesame oil and soy sauce. Not too complicated but it makes the kids happy.

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Lentils and rice are a great pair that can be dressed up however you like them. If you have leftover rice and lentils, fry up some onion and garlic, add any vegetables you have on hand and spices that you like, add the rice and lentils, and you have a really nutritious and delicious meal.

If you’ve never cooked lentils before, they’re really simple and quick to cook. Just wash them well, checking for stones, cover them with water and simmer for 20 minutes. You can add your flavour in the water at the beginning or cook the lentils in plain water without any salt or seasoning. Fry onions and vegetables while the lentils are simmering and then throw the lentils in at the end. Give them a try!

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