Sometimes I get into a snacking mood where I just want to eat big handfuls of something crunchy. Do you ever get that?
My favorite way to satisfy my munchies is by making popcorn. It’s tasty, healthy, relatively low in calories, and I can eat a lot! I don’t make just any microwave popcorn, though, I use the stovetop method and cook the kernels is coconut oil for a few extra nutrients. In fact, I really recommend not making or consuming store-bought microwave popcorn because the bags are lined with Perfluoroalkyls, PFOA and PFOS, to keep oil from leaking into the bags. As a result, these PFOA’s and PFOS leach into the popcorn as it cooks. They’re dangerous contaminants that effect the endocrine system and reproductive hormones and can cause infertility, immune system problems, thyroid disease, and cancer in the liver, pancreas, and reproductive organs (Source).
It’s really easy to make stovetop popcorn, too, and it tastes way better! I’ve briefly listed the steps in the recipe below, but I should hopefully have a picture tutorial on how to make stovetop popcorn up on the site soon.
Sometimes I do get a little bored of plain salted popcorn, though, and this new recipe is a favorite of mine now. The popcorn combines spicy buffalo chicken wings with ranch dip all in one snack that you can eat every day (instead of only enjoying every once in a while like wings and ranch on special occasions).
Get to poppin’!
~This popcorn is gluten-free, vegan, soy-free, nut-free, and sugar-free with a dairy-free option.
- 12 cups popped corn*
- 1 teaspoon garlic powder
- 1/2 teaspoon dried dill
- dash cayenne pepper (or more depending on your spice preference)
- 1 teaspoon salt
- 1 Tablespoon butter**
- 2-3 Tablespoons hot sauce***
- Preheat oven to 325*.
- Mix together garlic powder, dried dill, cayenne powder, and salt. Sprinkle over still-hot popcorn and toss to evenly coat.
- In a small saucepan, heat butter until melted. Add hot sauce and mix.
- Spread popcorn on a baking sheet and slowly drizzle over popcorn, stirring constantly. If you pour too much without stirring, the popcorn will get soggy.
- Bake in oven for 10 minutes, stirring halfway through.
- Serve immediately. This popcorn is best consumed that day because it will go stale.
*I make my own stovetop popcorn by placing a few kernels in a saucepan with 2 Tablespoons of coconut oil, covered on medium heat. Wait until kernels pop and add 2/3 cup of kernels, cover and shake pan. Let pop and pour popped kernels into large bowl. **May substitute with coconut oil for dairy-free version, won't taste as buttery. ***My favorite is Frank's Red Hot sauce because it tastes the most like buffalo wings to me. Use your favorite hot sauce.
- Popcorn: Popcorn kernels without oil are very low in calories (about 30 calories per cup popped), and they contain lots of fiber to keep you full longer. It contains both soluble and insoluble fiber to help lower cholesterol and improve digestive functioning. Popcorn is also a whole grain that is minimally processed, so it still has the hull intact which contains lots of polyphenols to help fight disease. Popcorn also has an antioxidant called ferulic acid that has therapeutic effects against cancer, diabetes, cardiovascular and neuro-degenerative diseases, like Alzheimer’s because of it’s anti-inflammatory properties.
- Coconut Oil: Coconut is widely misunderstood because of it’s high fat content; however, coconut’s saturated fat is made up of medium-chain fatty acids. These medium-chains are easy to absorb and digest, and are converted quickly into energy. This means that the body is less likely to store the medium-chain as fat. It is also great for healthy skin and hair.
- Himalayan Salt: Himalayan salt is the most-pure salt you can find, and conventional table salt is 97.5% sodium chloride and 2.5% chemicals from refining process. It contains all 84 elements found in the body, and it can promote blood sugar health, prevent muscle cramps as a electrolyte, and it helps with the absorption of food throughout intestinal tract. Many believe too much salt contributes to hypertension; however, sugar is consumed in much higher quantities in the United States that cause more hypertension. Read more here.
Thought-provoking, mind-prodding question of the day:
What’s your favorite way to eat popcorn?