Saturday, 11 January 2014

Protein Popcorn


Serves 3

1/3 cup popcorn kernels
1 tablespoon coconut oil
25g real butter (melted)
Half a scoop (12g) of protein (I used Cellucor cinnamon swirl)

1. In a large pan add the coconut oil and melt over a medium-high heat.

2. Put 3 or 4 popcorn kernels into the oil and cover the pan with a lid.

3. When the kernels pop, add the rest of the popcorn kernels. Cover, remove from heat and count 30 seconds. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

3. Return the pan to the heat and once the kernels start popping gently shake the pan by moving it back and forth.

4. Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid and immediately add the melted butter and the protein and stir well.

Per serving; 208 calories fat | 14g | 8.9g sat fat | 12.4g carbs | 6.4g protein.

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