Homemade: Kettle Corn

Popcorn used to be my favorite snack as a kid, definitely being eaten daily after school, and sometimes willingly being subbed out for meals. Did anyone else have such an obsession with the kettle corn microwavable packs? Seriously, I love popcorn. I was heartbroken after reading Food Babe's article on Why Microwave Popcorn Is An Absolute Health Nightmare, so I quickly made the switch to air popping my own.  It took some time to get used (i.e. burning a lot of batches), but have finally been able to reproduce microwavable kettle corn on a healthier, tastier level.

Popcorn is a great low calorie snack, quick to make, and easy to take on the go or smuggle into movie theaters.  Make sure the kernels you purchase are Non GMO & Organic.  If you haven't seen & rented the documentary Genetic Roulette, it's amust watch. 

Using coconut crystals keeps the sugar content low on this kettle corn, with only 4 grams per tablespoon.  Feel free to use more or less, depending on your own body's response to sugar. 

Homemade Kettle Corn 

Ingredients:

+  1/3 c. non-gmo popcorn kernels

+  2 tbs. coconut oil  (use more as drizzle after popped, if desired)

+  3-4 tbs. coconut sugar crystals

+  salt, if desired

+ large saucepan & lid

1.  Heat coconut oil in pan w/ lid on

2.  Pour kernels in oil after its warm

3.  Wearing oven mitts, hold pan and gently shake the kernels, making sure they don't burn.

4.  Continue shaking as they pop.

5.  Turn off heat before the last kernel pops & drizzle in melted coconut oil or grass fed butter.

6.  Sprinkle coconut crystals and a dash of salt.

7.  Shake some more.

Be sure to also try Food Babe's Superfood Popcorn and let me know what other combinations to try. Happy Snacking!

Veggie Blend Pizza Crust

Cauliflower crust can be a tricky thing.  You want it to hold up to you holding it + you definitely want it to be health-packed, kid-friendly + easy to take on the go, right?

Unlike many of the cheese packed recipes out there, this pizza is dairy free, gluten free, paleo approved + candida cleanse friendly. It can even be made vegan by substituting chia seeds + water for the eggs.  Not only is it packed with vegetables, but the flours + flax provide healthy fats, fiber + protein. 

---

Ingredients:

• 2 cups of cauliflower crumbles (about one medium cauliflower head)

• 2 eggs

• 1 cup almond flour

• 1 tbs. coconut flour

• 1 tbs. ground flax

• salt, pepper + other spices

• garlic cloves, minced

• handful of kale, finely chopped

• toppings (this could be an endless list...)

• parchment paper (This really is necessary!) 

Oven @ 450 degrees F

Directions:

1. To make cauliflower crumbles, slowly add small pieces of cauliflower into food processor or blender on chop mode. You can also hand chop here. You ultimately want a rice like texture.

2. Microwave cauliflower for 5 minutes. Let cool. Strain using a thin dish towel.  The more water you can release, the better.

3. Mix all ingredients together, until well blended. (If it seems a little too wet, add a bit more almond flour. This depends on how much water you were able to strain from cauliflower.)

4. Roll mixture into a ball and place in fridge to set, 30-60 minutes. 

5. Using a sprayed, parchment lined baking sheet, pat dough into pizza shape, 1/4" thick.  If you find it sticks to your hands, gently wet them with water or oil. 

6. Brush olive oil on perimeter of pizza, if desired.  This helps crisp it up.

7. Bake dough for 15-20 minutes @ 450 degrees F.

8. Add desired toppings & bake for 10-15 more minutes.  This just depends on toppings used, and how well done you like your veggies and crust.

9. Let cool & enjoy!

---

I personally love using pesto instead of pizza sauce.  Theres no sugar, no need for cheese + it's really easy to make at home. 

I also recommend always using organic, non-GMO ingredients whenever possible.

Tell me what you think + include what toppings you like to use on your pizzas!