Super Bowl Snack

Tomorrow is Super Bowl Sunday, so I wanted to give you a healthy recipe to try.   But before I do that, I need to make a few announcements.  We will be having a Webinar this Wednesday, February 4th at 8:00 pm to talk about the reintroduction process after the detox.  This is the most important part of the detox, so please be sure to join us.  Please go to to join.  I will send another email on Wednesday just to remind you.

The final weigh-ins for the challenge will be on Saturday, February 7th at 10:00 am.  We will be using the Tanita scale for the final weigh-ins, but if you are interested the Mobile Bod Pod will be coming out from 8:00 am to 12:00 pm to analyze your body composition.  It is the most accurate way to measure your body fat, and it only costs $50 for one test.  Please go to for more details.  If you are interested, please let us know because we only have 10 reservation times available.

We will also be having a financial workshop right after the weigh-ins from 10:30 am to 12:00 pm.  Tim Hudson, President of Silver Star Financial, will be discussing the importance of preparing for your financial future.  This workshop is absolutely free and will be one of the most important workshops you will ever attend.  The information you will learn is PRICELESS!  If you would like to know more about Tim Hudson, please go to  We hope that you will make arrangements to attend.  Have a great weekend and enjoy the Super Bowl!

Super Bowl Snacks: Avocado Chorizo Sweet Potato Skins

Prep time:  40 mins

Cook time:  20 mins

Total time:  1 hour

Serves: 3-6


1lb chorizo

3 sweet potatoes

½ red onion, diced

2 ripe avocados, halved and seeds removed

½ lime, juiced

½ lemon, juiced

1 teaspoon cumin

2 tablespoons Coconut Oil

salt and pepper, to taste

1 tablespoon almond flour


Preheat oven to 425 degrees.

Use a fork to poke some holes in your sweet potatoes. Place on a baking sheet and bake for 25-30 minutes or until sweet potatoes are soft when you poke them. Time will range depending on how fat they are. I used thin ones.

While your sweet potatoes are baking, pull out a large skillet, place over medium heat and add your chorizo to it. Use a wooden spoon to break up your chorizo while it cooks.

When chorizo is halfway done cooking, add your onions to sweat it out.

When your chorizo is cooked completely through, put your chorizo mixture on a plate with a paper towel to soak up some of the excess fat and to cool.

Now pull out your handy dandy food processor. Use a spoon to scoop out the inside of your two avocados and place in the food processor. Mix until you get a smooth paste.

Add your lime, lemon, cumin and a bit of salt. Pulse until mixed thoroughly.

Place your chorizo and ¾ of your avocado mixtures in a large bowl to incorporate. Leave the other ¼ of avocado mixture for toppings.

When your sweet potatoes are done cooking, let cool, cut in half, scoop out insides (leaving about ½-1 inch of sweet potato still inside) of sweet potato, and use a pastry brush to brush on coconut oil on the inside and all around the sweet potato.

Place back on cooking sheet and in the oven for another 10-15 minutes or until crispy.

Once potatoes are crispy, add your avocado and chorizo mixture into your sweet potato, top off with a little sprinkle of almond flour, and place back in the oven for around 5 minutes.

Top off your leftover avocado mixture.  Kinda like a scoop of sour cream on top!

Be Fit,

Michael Romig – BS, CN, FMS, YFS, PES, CES & RES


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