Popcorn is easily one of my top 5 favorite healthy snacks of all time. I have it at least 3 times a week- no joke. It’s easy to make, you have endless options when it comes to flavors & seasonings, and the best part: it’s a low calorie snack that is high in fiber!
Even though I’m not into counting calories, I know that a lot of people are interested in losing weight or improving the composition of their bodies. That’s why I love to share my healthier versions of normally unhealthy foods with you all! And if you don’t care about either of those things… then I’m just here to give you some tasty recipe ideas that just so happen to be healthy.
But don’t get it twisted… hopefully you know me well enough by now to know that I’m not talking about movie theater popcorn or popcorn that’s pre-buttered in microwavable bags. Both of those types of popcorn are loaded with unhealthy oils (like palm oil), and high levels of sodium (hellooo bloating).
If you want to know more about the unhealthy oils to avoid when grocery shopping, you can check out this blog post here!
What I am talking about good old homemade stovetop popcorn. Here’s exactly how I make it (and some of my absolute favorite seasoning combinations):
PS like I know this isn’t rocket science but I want to give you all the details just in case ok here we go!
- Turn your stovetop to its highest setting.
- Melt 1 tbsp of Unrefined Coconut Oil in your Whirly Pop. If you don’t have a Whirly Pop, you can just use a regular large pot!
- Pour 1/3 cup of popcorn kernels into the pot of melted oil. (But being honest I usually do more than that because #hungry & also it saves well if you make too much!)
- If you have a Whirly Pop, get that handle turning until you hear a few kernels start to pop. After that, you can stop spinning the handle and the rest of the kernels will pop on their own!
- If you don’t have a Whirly Pop, don’t worry I got you. I used to get really fancy and literally stand over a pot with the lid hovering over it. Hovering the lid over the pot is key because that airflow helps your kernels fluff up! When the kernels start to pop, lower the lid as close as you can to the pot without closing it. Otherwise you will have hot popcorn flying at you from all directions (seriously please visualize that happening to me 200 times before I realized how to help myself I wish I was kidding).
- Viola! Easy af right? Ok let’s talk seasoning combinations.
Simple & Salty
Pink Himalayan Salt. Nothing more, nothing less. Sometimes you just can’t beat this. It’s so dang good.
Pink Himalayan Salt + Garlic Powder.
Pink Himalayan Salt + Nutritional Yeast
Chili Cheese Plz
Nutritional Yeast + Chili Powder
Pink Himalayan Salt + Smoked Paprika
Don’t be afraid to load up on those seasonings! Since you don’t have every kernel coated in butter (good for u), the seasoning won’t always stick super well. If needed, you can always drizzle a little bit more melted coconut oil on your cooked popcorn to help the seasonings stick.
If you’re more of a store-bought seasoning gal, you know the drill– just make sure to check your labels for sneaky additives and sugar.
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