Guest Post: Marla’s Paleo Super Bowl Menu

It’s Round-Up time! The Superbowl is fast approaching, and we know that those parties can be filled with junkfood and health hazzards, but it doesn’t have to be. We asked Marla, of Paleo Porn to do this guest post and round-up for us, since this is a particular area of expertise for her. Her cookbook, Pigskin Paleo, is an awesome resource for all of the Paleo football fans out there, and she is sharing a fan favorite recipe from the book for Bacon Wrapped Chorizo Poppers just for you guys. What an awesome party recipe! Thanks so much for sharing Marla! We have added all of Marla’s suggestions to our “Recipes to Try: Snacks and Finger Foods” Pinterest Board. Be sure to check it out and follow the board for great party food ideas from us and all of our favorite Paleo bloggers. Let’s plan a party!

To some the Super Bowl means a super bowl of chips with a side of a cheese like substance, all washed down with a can of carbonated HFCS. But that’s not for you. You have your Paleo Super Bowl menu all lined up. You’re ready for game day.

No? It’s a week before the big game and you’re still searching high and low for the perfect paleo recipes that will satisfy both the Paleo and non-Paleo alike? Well look no further, I’ve go you covered with my 2014 Super Bowl Menu, including a couple fan favorites from my game day cookbook, Pigskin Paleo, and some of the best game day recipes from around the web.

But first a little about me.

My name’s Marla Sarris and I run Paleo Porn – don’t worry it’s food porn not porn porn ;). Me and my husband Jeff started our Paleo journey in 2008 and we’ve been fine-tuning our Paleo lifestyle ever since.

Shortly after quitting my job as a High School Math Teacher I was able to refocus all of that previously expended energy into cooking and not only refine my palette, but refuel my love for great food. It wasn’t that long ago, but when we started there weren’t nearly as many Paleo resources as there are today so I spent our first two years creating my own Paleo versions of SAD (Standard American Diet) recipes.

As I dug deeper and began creating more recipes from scratch Jeff began to encourage me to publish my creations on the web and eventually a Paleo cookbook. In 2012 the dream of publishing my very own cookbook finally became a reality with the release of Pigskin Paleo.

Pigskin Paleo - Game Day Paleo Cookbook - Marla and Jeff Sarris

Pigskin Paleo: Game Day Recipes hit bookshelves on September 5, 2012, bringing together my favorite game day recipes compiled from the first four years of our Paleo adventures. It was only fitting that when we finally moved forward with my first book we decided to couple my love for Paleo with my love for football – sorry to any Packers fans reading this, but the cover of Pigskin says “not for cheeseheads” for good reason 😉 GO BEARS!

With the Super Bowl right around the corner Stacy asked me to stop by and share my 2014 Paleo Super Bowl menu so let’s get to it!

Keep It Paleo

From the high flying action of the game, to the hilarious commercials, to the Bruno Mars halftime show, this year there’s going to be a little something for everyone on Super Bowl Sunday, including those of us who love to prepare a Paleo feast!

I’m going to keep it Paleo and in an effort to help you do the same the following is my 2014 game day menu. Plan ahead, pick up a few ingredients and your buds will thank you… your taste buds, that is. 😉

My first instinct in creating this year’s menu was of course to pick my favorite recipe from Pigskin Paleo, but to pick a fave would be a lot like asking Matt and Stacy which of the boys is their favorite. Pigskin is my baby, my first, the culmination of a heck of a lot of work and, as a result, each and every one of the recipes have a very special place in my heart.

Despite the impossibility of picking my own favorite, there are two recipes that far and away have resulted in the most Mmmms and Ahhhs. The Pigskin Paleo fan favorites that I included in this year’s menu are Apple Pie in a Bowl and Bacon Wrapped Chicken Chorizo Poppers, which is the recipe found below.


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Marla’s 2014 Super Bowl Menu

Bacon Wrapped Chicken Chorizo Poppers

Paleo Bacon Wrapped Jalapen¦âo Poppers 03

You’re going to want to double, triple or quadruple the number of poppers that you prepare, trust me. Once they hit your guest’s lips they’ll be gone before you know it. Don’t ask me how but these poppers somehow defy the laws of time and space.

I created these Bacon Wrapped Chicken Chorizo Poppers a few years ago for a bacon competition and after many MANY pounds of bacon testing (to get tired of eating bacon my be an impossibility) I finally found the perfect combination.

The sweetness of the date blends with the spice of the chorizo and red pepper flakes to enhance the flavors of every bite. And if you’re chickening out (see what I did there?) because these poppers are served in a jalapeño boat, don’t even think about it! Once the seeds are removed and everything is broiled together the jalapeño chili is as docile as a house cat in catnip.

These aren’t your typical poppers! Much love and care has gone into this recipe and they will be a showstopper for sure. (Note: If you’re serving children or anyone sensitive to spice, simply remove the red pepper flakes)

I hope you loves these flavor poppin’ poppers as much as we do. And if you’re hungry for more pick up a copy of Pigskin Paleo to plan your next game day or party menu. The NFL season may be going on hiatus, but that doesn’t mean sharing a great meal with friends has to!

Bacon Wrapped Chicken Chorizo Poppers

Yield: 18 Poppers


  • 9 jalapeño peppers
  • 5 dates, sliced into 4 pieces each
  • 1 link (7.5 oz) beef chorizo
  • 3-4 chicken tenders or chicken breast, cut into tiny strips the length of the pepper
  • red pepper flakes
  • bacon (I love US Wellness Meats Sugar Free Bacon)


  1. Unwrap the Chorizo and add it to a frying pan. Constantly stir the meat until the oils start to bubble and disappear, letting the meat start to sizzle up. Try a piece, but don't burn yourself, to taste if it's ready. Should be done in 6-8 minutes, 10 minutes max.
  2. Cut the tops off the peppers and then slice the pepper in half.
  3. Scrape out the seeds from the pepper. IMPORTANT: Don't touch your face while working with the peppers & seeds! not that I've ever done that 😉
  4. If you haven't already, slice each date into quarters.
  5. Lay a slice of date on the bottom of one jalapeño pepper.
  6. Spoon some chorizo over the date.
  7. Cut a slice of raw chicken tender and lay it across the top of the chorizo. This should not be protruding the top of the pepper. You want little bitty bites so everything has equal flavor.
  8. Sprinkle some red pepper flakes across the top of the chicken. Not too much though, unless you want it really spicy.
  9. Wrap the stuffed pepper with a half slice of bacon and secure it all in place with a toothpick.
  10. Repeat steps 5-9 until all your peppers are ready.
  11. Place the bacon wrapped stuffed peppers on a broiler pan and put them in the broiler of the oven. (If you don't have a broiler tray, place your oven rack as close to the heat source in your oven as possible.) Cook for 8 minutes on each side but be sure to keep an eye on them so they don't burn. The second round usually won't take the full 8 minutes.
  12. Take out of the oven and transfer to a plate to cool.
  13. Serve & Enjoy! 🙂



Marla Sarris AuthorConnect with Marla!











[author] [author_image timthumb=’on’][/author_image] [author_info]Marla Sarris isn’t a chef, but she plays one on the internet. She runs Paleo Porn and is the author of Pigskin Paleo: Game Day Recipes, Los Paleo: Mexican Recipes and, coming Fall 2014, AM Paleo: Wake Up to Breakfast. Aside from creating in the kitchen she also loves to travel, she manages projects at SPYR Media and stays active with HIIT, all from the comfort of her Chicago home – minus the travel part… that kinda requires that she leave the premises ;)[/author_info] [/author]

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