Lights, Camera, Action!
December is the month for warm sweaters, cocoa, days off, parties and lots of Holiday movies.
I mean, what’s better than watching a beloved Christmas Classic with a big bowl of the fluffy, buttery culinary classic, popcorn?
Well, before testing out a few stove-top recipes, I took a little field trip to research some common ingredients amongst pre-made-store-bought and microwavable popcorns.
I found 95% of them are made with highly toxic-inflammation-causing-Omega-6-rich Sunflower or Safflower oils (see PUFA content of dietary components) and other ‘Natural Flavors’. I used the googles, and found companies use these oils because they are cheap and don’t break down under high heat (which secures them a higher profit margin and you the need for blood pressure medication).
This recipe doesn’t skip the flavor for the sake of nutrition! Actually, you’ll KNOW its nutritious BECAUSE its flavorful! That’s because Popcorn contains the fat-soluble vitamins A, E and K, which MEANS to get the full flavor of the vitamins and nutritional benefits our Poppy friend has to offer, it needs to be paired with a healthy fat source. I’ve used butter and coconut oil because they have a higher smoke point and won’t break down like other oils under higher heat.
This recipe balances out the fiber and fat with a kick of protein from the collagen and nutritional yeast, for a more balanced snack! And as research continues to show, by increasing your collagen consumption you are helping the cells in your skin, hair and nails to repair, thus contributing to smoother and firmer skin, healthier nails, and fuller hair.
Nutritional yeast is a highly nutritious vegan food product with various potential health benefits. It can be used to add extra protein, vitamins, minerals and antioxidants to meals. Studies suggest that nutritional yeast may help protect against oxidative damage, lower cholesterol and boost immunity.Healthline
You want to be sticky crunch to the cheesy popcorn!
Prep Time
10 minutes
Cook Time
3-4 minutes
Total Time
13-14 minutes
Yield
4 servings (serving size, 2 cups)
Ingredients
- 1 scoop CB Supplements Unflavored Multi Collagen Protein Powder
- ¼ Cup Popcorn (yields about 7 cups popped corn)
- 1 Tbsp (+) 1 Tbsp Coconut Oil
- 1-2 Tbsp Grassfed Butter
- ⅓ Cup Nutritional Yeast (don’t be scared, it tastes like cheese…promise)
- 3 Tbsp Naturally Brewed Soy Sauce (non msg) (I tried this with coconut aminos and it was too sweet for my liking)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Cayenne Pepper
- 1-2 tsp Pink Himalayan Salt
Instructions
- Pop the kernels, either on the stovetop, air popper, or microwave. (My favorite method the stovetop with coconut oil) Set aside in a LARGE brown paper bag (you can use a bowl, but you need a BIG bowl to mix evenly)
- In separate bowl, mix collagen, nutritional yeast, garlic, onion, cayenne pepper. (set aside)
- Place coconut oil (+) butter, soy sauce, in a saucepan over a medium-low heat, stirring, until the garlic is lightly browned. (or in a microwave for about 45sec-1 min)
- Evenly spoon ½ the liquid goodness over the popcorn, close bag and shake for 10 seconds or until fully coated. (*See notes for how to avoid overly wet/dense popcorn)
- Add half the collagen/nutritional yeast mixture, and shake again for 10-15 seconds or until fully coated, salt and shake again.
- TASTE it, it may already be flavorful enough.
- If needing more flavor, add remaining liquid, and shake for 10-15 sec.
- Add remaining collagen/nutritional yeast, and toss again for 10-15 sec.
- Taste, and add more soy, yeast for stronger flavor. Try a little salt first though. You may just need that lil’ something for extra flavor.
Nutritional Facts
- Calories: 261
- Protein: 9.1g
- Fat: 16.3g
- Carbs: 20.3g
- Fiber: 5g
- Net Carbs: 15.3g
- Sugar: 0.3g
Recipe Tips
- NOTE: If the popcorn is ‘too wet’, place on a sheet or roasting pan at 275 degrees for 3-4 min or until dried out and crunchy. (monitor this, because when in the oven TOO long it starts to develop an almost bitter flavor. (I know from doing this over 4 batches)
- I tried using Coconut Aminos (a favorite alternative to Soy Sauce because its 75% less sodium with a similar flavor profile). However, it was too sweet for this recipe. So, my recommendation is to stick with a gluten-free NATURALLY BREWED Soy sauce for this recipe (if it says naturally brewed, it will be free of harmful MSG). I used Kikkoman’s Gluten-Free Naturally Brewed.
- You may be a little hesitant to use something called ‘Nutritional Yeast’. I get it. I learned all about it when I went Vegan for 3 days back in 2014. It’s the BEST FRIEND of most Vegetarian and Vegans looking for a lil’ something cheesy. It mimics a powdered cheese flavor…promise, and you can find it in most grocery stores (I’d just head to customer service to ask which aisle they keep it in).
