I don't know, maybe it's not simple. It has a lot of ingredients. It isn't just put the bag in the micro, pop, open, eat. You have to add oil, heat it up slowly, shake the pan (well, it helps if you do) yadda yadda yadda.
And who am I to say if it's healthful? There are those, and they could be called experts, who would say that an entire stick of butter is not healthful in your popcorn. I fall in with the crowd who say that when you've got a balance of fats and fibers, as we do here in this Chopstick Popcorn, you're better off. Truthfully, the only member of this "crowd" that I can name is Julia Ross who wrote The Diet Cure and The Mood Cure. Who's to say whether she knows what she's talking about? And even then, she's never seen this recipe. She might faint away in horror if offered this snack, I have no freakin' idea.
In any case, it's yummy. My kids like the nutritional yeast to be the strongest flavor, after the butter and salt. And they generally like it best if they don't see me put in the protein powder.
Chopstick Popcorn
Makes 6 servings for a snack, or 1 serving if it's the only thing you eat all day.
Chopsticks are recommended for eating this popcorn; keeps your fingers from getting too buttery.
1/4 pound Butter
1 tablespoon Coconut Oil (or other vegetable oil)
1/2 cup Popcorn (enough to nearly cover the bottom of the skillet in a single layer)
1-1/2 teaspoons coarse Sea Salt (or fine sea salt, or kosher salt, or just table salt)
4 tablespoons Nutritional Yeast
1 tablespoon Flaxseed Meal
1 tablespoon Protein Powder
Place the butter in a small pan and melt slowly over low heat. Set aside.
Meanwhile, using a large skillet with a tight-fighting lid, heat the coconut oil and three kernels of popcorn over medium heat. When the kernels pop, add the remainder of the popcorn to the skillet (if the oil smokes, reduce heat). Shake the skillet frequently until popping slows to once or twice per second. Remove from heat.
Pour the popped popcorn into a large bowl. Add the butter. Toss well to coat the popcorn. Add salt, nutritional yeast, flaxseed meal, and protein powder. Adjust seasonings to taste. Serve in individual bowls, with chopsticks.
Chopsticks are recommended for eating this popcorn; keeps your fingers from getting too buttery.
1/4 pound Butter
1 tablespoon Coconut Oil (or other vegetable oil)
1/2 cup Popcorn (enough to nearly cover the bottom of the skillet in a single layer)
1-1/2 teaspoons coarse Sea Salt (or fine sea salt, or kosher salt, or just table salt)
4 tablespoons Nutritional Yeast
1 tablespoon Flaxseed Meal
1 tablespoon Protein Powder
Place the butter in a small pan and melt slowly over low heat. Set aside.
Meanwhile, using a large skillet with a tight-fighting lid, heat the coconut oil and three kernels of popcorn over medium heat. When the kernels pop, add the remainder of the popcorn to the skillet (if the oil smokes, reduce heat). Shake the skillet frequently until popping slows to once or twice per second. Remove from heat.
Pour the popped popcorn into a large bowl. Add the butter. Toss well to coat the popcorn. Add salt, nutritional yeast, flaxseed meal, and protein powder. Adjust seasonings to taste. Serve in individual bowls, with chopsticks.
No comments:
Post a Comment