Superfood Popcorn

Superfood PopcornThis Clean Eating Goddess is more of a crunchy, salt girl then a dessert one. Chips and french fries are probably my biggest weakness and I literally don’t think I could survive a month without having either. My man refers to me as a chip monster. Yes. MONSTER. Thank god there are some great healthy alternatives out there. I love any chip containing beans, non GMO corn or brown rice as one of the first ingredients. It is also an added bonus if they are baked in olive oil rather than deep fried. It is ok to indulge in these kinds of treats but always remember to keep an eye out on portions. From my experience, NEVER eat from the bag- especially in the car. I have come very close to finishing off an entire bag of chips all by myself. When your driving or doing other activities like watching tv or working on the computer you seem to lose control and become less mindful about what you are actually eating. On the other hand, I know its hard to just have 12 chips. 12 chips are a tease. Many people turn to popcorn because of its large portion for little calories and fat. I don’t count calories, but I know that having an entire bag of chips isn’t the best for my waistline, or my health.

I know that most of us go for that reduced fat microwave popcorn thinking we are doing ourselves good. But when something tastes like butter without butter being in it at all, logic tell us the product has its share of chemicals. So whats the solution, you ask? The old fashioned way- right on the stove top. I have to say, I was quite impressed with just how easy this was to make. I will never go back to microwave popcorn again. The best part is you have complete control of the taste and ingredients that go into your healthy snack. I added lots of superfoods into mine to make it salty, crunchy and also good for you. In this batch, I cooked the corn in anti viral coconut oil and coated the kernels in anti inflammatory turmeric, omega 3 rich chia seeds and vitamin rich maple syrup!
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Ingredients:

• 1 cup corn
• 4 tbsp coconut oil
• good pinch of pink himalayan salt (regular salt is fine)
• 1/2 tbsp turmeric
• 1 tbsp chia seeds
• 1/4 tbsp garlic powder
• 1/4 tbsp chilli flakes
• 2 tbsp maple syrup
• 1 tbsp nutritional yeast
• 1 tsp sumac
• pinch of pepper
• Add ins (optional): dried cherries, 70% dark chocolate, unsweetened coconut flakes, any nut etc…

Directions:

1.Add corn and coconut oil to a large stock pot. Turn on the heat to medium high. Add a good pinch of salt. Wait for the oil to simmer. When the first kernel pops, cover and allow to continue until the popping slows down. Once it begins to slow down. Remove from heat and pour popcorn unto a large baking sheet.

2.In a your food processor add a small pinch of a salt and pepper, turmeric, chia, garlic powder, chilli flakes, nutritional yeast and sumac. Pulse until a powder forms.

3.In a small sauce pan over medium heat, bring your maple syrup to a simmer. Add your spice mixture and stir for 2 minutes to allow the spices to release their flavour.

4.Pour the spiced syrup over your popcorn and toss until evenly distributed. Be careful with your hands here- hot turmeric can stain your hands! (if your hands to get stained, scrub with hot soapy water)

5.Store in an airtight container. I added dark chocolate, dried cherries and coconut for a sweet and salty mix! Feel free to add nuts, dried fruit and other superfoods!Superfood Popcorn

Spicy Avocado Brownies

IMG_0634Happy Cinco de Mayo! Avocado, chocolate, cayenne… sounds a lot like Mexico doesn’t it? Believe it or not, this combination also makes the perfect clean brownie. No refined sugar. No gluten. No grain. No dairy. No added oil. I swear they were more moist than any other brownie I’ve had! They are so delicious and rich they would fool any adult and child alike. These brownies are packed with antioxidants, fibre, protein and good-for-you fats… oh and they taste like heaven. Its all thanks to their secret ingredient… avocado. Yes I said it, avocado in brownies. Avocado gives these brownies a fudgy texture that makes your tastebuds very happy, while keeping you glowing. With the addition of cacao, dark chocolate and vanilla, you would never know avo was in there.

In light of Cinco de Mayo I had to add a little spice (my favourite). But… no Franks Red Hot this time (sigh). Cayenne or chipotle pepper are what you want to add here. Chipotle and/or cayenne adds a perfect back note of heat that comes on slowly. After you take your first bite and swallow… thats when it will hit you. Much like coffee, spice really helps to bring out the flavour of chocolate. Feel free to leave this ingredient out, but for Cinco de Mayo… I think you need to have a little in there.

I know you guys are all going to fall in love these brownies. Whether you make them for Cinco de Mayo or just for a special chocolatey treat, you really don’t need to feel any guilt here. After you have this once, you will feel no need to ever eat those boring ol’ refined filled brownies AGAIN! Magnesium, fiber, protein and essentials vitamins make these brownies superfood powerhouses! Wooohoo! Hope you all have a wonderful holiday!
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ps. Giving advance warning that the batter is beyond addictive. There is raw egg in it so don’t eat a lot. (Even though I did.. whoops)

Ingredients:

• 2 very ripe avocados
• 1/2 cup cacao
• 1/2 cup mexican chocolate or 70% chocolate (I like Purelife allergy friendly variety)
• 1/2 cup almond flour
• 3/4 cup pure maple syrup
• 3 eggs
• 1 tbsp flax
• 3 tbsp almond milk
• 2 tsp pure vanilla extract
• 1/2 tsp sea or himalayan salt
• 1 tsp gluten free baking powder
• 1/2 tsp chipotle or cayenne pepper (or to taste)
• 1/2 tsp paprika (for garnish,can omit)

Directions:

1. Preheat oven to 350 F. Using an electric mixer (I did it by hand, but if you don’t want to get too tired use a mixer), whip the eggs, flax, almond milk and the maple syrup until fluffy.

2. Melt the chocolate chips using a double boiler or in a microwave in 30 second intervals, stirring in between (chocolate can burn easily).

3. With the mixer on low, add the melted chocolate and cacao.

4. Using a spatula, mix in the almond meal, baking powder, salt, cayenne and vanilla extract.

5. Using a blender or food processor, mix avocado until very smooth.

6. Fold the avocado into the batter.

7. Pour into an 8×8 parchment lined baking pan for 35 minutes or until toothpick comes out clean.

8. Sprinkle paprika for garnish (can omit this step).

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