This Friday, the Brazilian team enters the field, at 9:30 pm (Brasília time), to face Haiti. The match, valid for the second round of Group C of the World Cup, will be held at the Lincoln Financial Field stadium, in Philadelphia. To accompany each meal with flavor and enthusiasm, it is worth opting for healthy snacks, prepared with nutritious and tasty ingredients.

Below, check out 4 healthy snack recipes to accompany the Brazilian team at the World Cup!

1. Roasted tapioca cube

Ingredients

Roasted tapioca cube

• 250 g of granulated tapioca
• 250 g the cheese grated standard mines
• 500 ml skimmed milk
• 1 teaspoon of salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 pinch of ground black pepper
• 1 teaspoon of oregano
• 1 tablespoon olive oil for brushing

Sweet and sour sauce

• 2 tablespoons sugar-free pepper jelly
• 1 tablespoon of apple cider vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons of water

Preparation mode

Roasted tapioca cube

In a pan, heat the milk over medium heat until it starts to boil. Turn off the heat and mix in the salt, paprika, garlic powder, black pepper and oregano. In a bowl, mix the granulated tapioca with the grated cheese. Pour the hot milk over the mixture, stirring well until a homogeneous dough forms. Let it rest for about 10 minutes so that the tapioca absorbs the liquid.

Transfer the dough to a small pan or ovenproof dish lined with baking paper, leveling with a spatula until it reaches approximately 2 cm in height. Refrigerate for at least 2 hours, or until completely firm. Cut the dough into cubes. Place the dice on a baking tray lined with baking paper, leaving space between them. Brush lightly with olive oil. Bake in a preheated oven at 220°C for 25 to 30 minutes, turning the cubes halfway through, until they are golden and crispy on the outside, keeping the inside soft.

Sweet and sour sauce

In a container, mix all the ingredients for the sweet and sour sauce and serve with the dice.

2. Chicken skewer

Ingredients

• 600 g chicken breast cut into cubes
• 1 red pepper cut into cubes
• 1 yellow pepper cut into cubes
• 1 red onion cut into large pieces
• 1 tablespoon olive oil
• Juice of 1 lemon
• 2 cloves of garlic, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon of oregano
• 1/2 teaspoon turmeric
• Salt and ground black pepper to taste

Preparation mode

In a bowl, mix the olive oil, lemon juice, garlic, paprika, oregano, turmeric, salt and black pepper. Add the chicken cubes and mix well to coat all the meat in the seasoning. Cover and marinate for at least 30 minutes in the refrigerator.

Mount the skewers on barbecue sticks, alternating cubes of chicken, red pepper, yellow pepper and red onion. Heat a grill over medium heat and cook the skewers for about 12 to 15 minutes, turning them during preparation until the chicken is golden on the outside and completely cooked inside. Serve immediately.

Ingredients

• 8 slices of wholemeal Italian bread
• 200 g fresh mashed ricotta
• 1 tablespoon low-fat natural yogurt
• 250 g the cherry tomato cut in half
• 2 cloves of garlic, chopped
• 1 tablespoon extra virgin olive oil
• Salt, ground black pepper and basil leaves to taste
• 1 teaspoon of oregano

Preparation mode

In a container, mix the ricotta with the natural yogurt until it forms a light and homogeneous cream. Season with a pinch of salt and black pepper. In a non-stick frying pan, heat the olive oil over medium heat and quickly sauté the garlic. Add the cherry tomatoes and cook for about 5 minutes, just until they begin to wilt and caramelize slightly. Season with oregano and black pepper.

Place the slices of bread on a baking tray and bake in a preheated oven at 200°C for around 8 to 10 minutes, until golden and crispy. Spread a generous layer of ricotta cream over each slice of bread. Distribute the cherry tomatoes on top and finish with fresh basil leaves. Serve immediately.

Ingredients

• 240 g drained natural solid tuna
• 300 g boiled and mashed sweet potato
• 1 ovo
• 3 tablespoons of oat bran
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives
• 1/2 grated onion
• 2 cloves of garlic, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• Salt and ground black pepper to taste
• 1 tablespoon of olive oil to brush

Preparation mode

In a bowl, mix the sweet potato, tuna, egg and oat bran. Add the onion, garlic, parsley, chives, paprika, turmeric, salt and black pepper. Mix until you obtain a firm and homogeneous dough.

Shape small cakes with your hands and place them on a baking tray lined with baking paper, leaving a small space between them. Brush the dumplings with olive oil. Bake in a preheated oven at 200°C for about 30 minutes, turning them halfway through, until they are golden and slightly crispy on the outside. Serve immediately.