I have a legit question: when did snacks become the bad guy? Since I’m in the middle of Whole30 (you can read all about what that is and why here), I haven’t been snacking all that much. You see, when my meals are super nourishing and fulfilling on many levels, I find I don’t crave snacks all that much. I am well fed. Period.
Snacks get a bad reputation. The first thing that comes to mind when you hear the word "snack" is usually junk food -- after all, that's what many of us grew up on. Sometimes we get those cravings because we have an emotional need (support, love, pleasure or hugs are my top 4). But sometimes, that craving could mean you're not eating enough during your meals, or you're just in need of fuel! And what happens when we don't listen to our snack cravings? If I deprive myself of food, it does not end pretty. I’ll either turn into the crankiest pants that ever lived, overeat later in the week, or find myself deep in a binge – it used to be food, but these days it’s been news, social media, and Neflix. Anyone else?
Look, I'm not here to bash on anything. Turns out, ALL snacks, in moderation, can be nourishing and satisfying. When we listen to our cravings and give our bodies what they really need, we end up actually helping ourselves out in the long run by fueling our amazing, busy lives. Even BETTER when we make them ourselves in our own kitchens and they're SO much more nourishing.
So as I close in on my last few days of Whole30 and feel more in tune with what my body needs than ever before, it feels fitting to share a tasty snack recipe. Not because Whole30 is ending and I can’t wait to let loose on all the snacks. But because it excites me to nourish my body with wholesome, health supportive foods. Can I get a HELL YEAH?!
I’m sharing this particular recipe for a few good reasons:
- It’s easy.
- It replaces packaged, over-processed snack foods with a healthier version that you can trust.
- It can be made in batches and snacked on throughout the week. Cook once and you’re done for the next few days.
- It makes a super healthy, tasty Super Bowl snack addition!
Rather than starve myself at this year’s Super Bowl party and pray I don’t give in to chip bowl, I’m contributing this healthier take on popcorn that will have even the most skeptical snacker back for more. Check it out!
1/2 c. non-GMO popping corn kernels
3 tbsp. coconut oil
2 tsp. paprika
1 tsp. curry powder
1 tsp. chili powder
1 tsp. black pepper
1 tbsp. sea salt
- Mix all spices together in a small bowl.
- Heat oil in a large stock pot on high heat. Watch to make sure oil heats until shimmering, but not yet smoking (this means the oil is too hot; if this happens, ain’t no thang, pour out and start over).
- Once hot, add popcorn, give the kernels a gentle toss to coat all pieces with oil, cover with an airtight lid, and lower heat slightly to medium-high.
- Listen carefully – the corn will begin to pop suddenly, and then start to slow. When there are 3 seconds in between each pop, the popcorn will be done.
- Carefully empty popped corn into a large bowl. Immediately top with spice mixture. Use a wooden spoon to carefully mix spices throughout.
- Store in airtight bag for up to 4 days.
Note: this method works for just about any flavoring. Not a fan of curry or chili powder? Add your own favorite spices on top as soon as the popcorn is finished cooking and still hot to the touch. Go ahead, get creative!
Now I want to hear from YOU. What's your favorite way to eat popcorn? Tell me in the comments below!