Who doesn't LOVE popcorn?
Am I right? Seriously...who doesn't love popcorn?! Popcorn is a delicious snack and is fairly natural. If it's dry popped on the stove, there are no oils, fats or sugars added to it until you add what you wish. What you're eating is a simple kernel with a little physical change. There are plenty of popcorns out there that make for great snacks, especially for movie nights, road trips, or airport travel!Trader Joe's carries this Olive Oil based popcorn. It is delicious, but make sure to stick to serving sizes. This can get addicting...as popcorn tends to do!My personal pre-made favorite are the Boom Chicka Pop flavors. Not only are they delicious, but I buy them in snack size so I can throw one in my carry-on when I'm traveling and so I stick to the serving size and do not over indulge.The most ideal way to stay healthy while snacking on popcorn is to make your own. Using the kernels and adding a few seasonings and some light oil is a good way to pop your corn and keep it clean! :)Here are a few ideas:
Rosemary & Cheesy Popcorn
½ cup unpopped popcorn kernels
1 tbsp coconut oil
2 tbsp rosemary, woody stems removed, finely chopped
1 tsp fine grain sea or mineral salt
2 tbsp olive oil
2 tbsp nutritional yeast
Heat coconut oil over medium for about 1 min, then add popcorn kernels.
Place lid on top and shake a bit to make sure kernels are well coated, then cook over medium heat. Leave alone until popcorn kernels have popped.
Remove from heat and add olive oil, rosemary, salt, and nutritional yeast, then place lid back on and shake vigorously for about 10 seconds, or until all popcorn is well-coated.
Vanilla Almond Popcorn
1/2 cup organic popcorn kernels
2 tbs. coconut oil
2 Medjool dates
2 tsp. vanilla extract
1 tbs. almonds
1 tbs. water
Preheat the oven to 325 degrees.
Pop the popcorn on the stove.
Combine the coconut oil, dates, vanilla, almonds, and water in a food processor. Process until smooth.
In a large bowl, combine the popcorn with the sauce. Transfer to a large roasting pan and bake for 8 to 10 minutes, stirring every 2 minutes. The popcorn is done when all the pieces are no longer soggy.
Cool on a wire rack, then store in an air-tight container.
Lemon Kale Popcorn
½ bunch kale, chopped (about 4 cups)
2 teaspoons grapeseed oil
¼ teaspoon sea salt
2 teaspoons lemon zest
10 cups popped popcorn
Preheat oven to 325 F
Make sure kale is completely dry and then toss with olive oil and salt.
Place on baking sheet and cook until crispy; about 11 minutes. Stir once or twice during cooking and be careful not to burn it. Remove and let cool.
Grind kale and lemon zest in a food processor until it creates a fine powder, then add it to your popcorn. Add to your popcorn!