Popcorn, oh yeah!

When I first started dating Rosco when we were teenagers, we used to go on dates to the movies, and he would order the largest popcorn…. for himself (piggy!). If I wanted some popcorn, I had to buy my own. Seriously!

Then, one day, some friends said they were given a popcorn maker that they didn’t want and asked if we would like it. Umm.. hell yeah!

Popcorn makers are so cheap, and they’re one of those ‘cheapo specialist cooking appliances’ that I actually think it worth investing in. You just put the popcorn kernels in the round metal area, and it spins around and pops them with hot air, and they pop out onto a waiting bowl. So easy and quick!

Popcorn is a pretty cool snack too. Popcorn has fibre, is a wholegrain, and contains lots of lovely antioxidants…. and it is cheap.

What makes popcorn unhealthy though is all the stuff that gets added, but if you have a popcorn maker, you can control that.

Here is the combo that I’ve been having lately. I bring bags of it into work to snack on mid-morning, although I was snapped opening the bag about 10 minutes after I got into the office the other day.

Flavoured popcorn - high in fibre, contains heaps of antioxidants and cheap!
Flavoured popcorn – high in fibre, contains heaps of antioxidants and cheap!

Popcorn, oh yeah!
Recipe type: Snack
  • ½ cup popcorn
  • 1 tablespoon coconut oil
  • Salt to taste
  • ½ teaspoon paprika
  • Pinch garlic powder
  • 1 teaspoon nutritional yeast
  • 1 teaspoon dulse flakes
  • Pinch chilli powder
  1. Put the corn in the popcorn maker and let it do it's thing. Meanwhile melt the coconut oil, and then add into the bowl with the popcorn, sprinkle on everything else and make sure you toss and turn it well.
  2. Empty out into another bowl to eat (as heaps of the sprinkles will be at the bottom of the bowl), and put in a container or lunch bag to take out.
If you don't have a popcorn maker, put enough melted (but not hot) coconut oil to lie the bottom of a saucepan and then put the popcorn in. Make sure the saucepan is large enough so the popcorn isn't piled up on itself.

Put your toppings in as well.

Put the lid on (so you don't get super hot missiles of popcorn) and put the heat on and let it go. Give it a shake every now and again so it is still coating everything.

Obviously this method uses a bit more oil, but it still rocks. Don't sweat a couple of unpopped kernels.

Have a great week.


Robyn xx