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Fun fall snack that is a snap to make!

Popcorn is a favorite snack around my house. Okay, who am I kidding?                                     It's not just a favorite snack. I'm obsessed with it!

               I make it for my family. I make it for me.                                                                                                         I make it for the college students under the tree.                                                                             (Going for a little Dr. Seuss-type rhyme here.)

What I don't do is make it in a microwave. (shudder) Some doctors have warned consumers that those brightly-colored microwave popcorn bags contain carcinogens (cancer-causing chemicals) and endocrine disruptors (chemicals that negatively impact your body's hormones), along with the popcorn. (See Dr. Oz's comments on the dangers of microwave popcorn.)

Here's the truth. It's a snap to make popcorn the old-fashioned way.                                         And it's tasty and actually good for you!

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Start with the ingredients you see above. Melt three heaping tablespoons of coconut oil in a 2-quart pot over medium heat.

photo 3Once melted, add three kernels of corn and cover.

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Once the trio pops, add approximately one cup of popcorn.  Shake the pot occasionally.

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Once it all starts popping, brace yourself. This recipe makes copious amounts of popcorn, which means at one point, the pot will overflow and you will need to dump out some popcorn while the rest keeps popping. (Have I mentioned that I have 4 kids? Feel free to pop less….)

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Sprinkle the popcorn that's done with sea salt. Keep occasionally shaking the pan so that nothing burns, while the rest of the kernels pop.

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When it's all popped (or mostly popped---there are always stubborn kernels that refuse to explode), let the pot cool a bit and then put a square (or two or three) of butter in it.  I wait just a bit so the butter doesn't brown. Once the butter's melted, drizzle it over the popcorn.

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The coconut oil give the popcorn a very slight coconut-y taste. I like to use it because of its well-publicized health benefits, which include killing harmful pathogens in our guts, and improving our brain function and memory. Plus, it's delicious! I drizzle butter on the popcorn because everything is better with butter! It's nutrient-packed and helps us feel satiated. (Butter is back and I'm SO grateful!)

My sister sprinkles curry powder on her popcorn. Let me know if you come up with any creative and tasty twists on this recipe!

 

 

I want to be amazing but right now I have to clean the toilet!

The lure of kombucha (or why a Hispanic woman is crazy about an ancient Chinese tea)