Popcorn is a great snack, and its low to medium glycemic index and high fiber usually prevent dramatic spikes. But it can still cause a moderate rise in blood sugar … depending on portion size and preparation.
Balancing blood sugar requires eating protein, fat, and carbs together to prevent rapid spikes and energy crashes. (source)
Using olive oil and adding in cheese, nuts, and seeds balances this snack out, helping to prevent spikes in glucose levels after eating, leaving you feeling more energized and more satisfied.
Happy Eating,
~Monique
Parmesan Popcorn
1/3 cup popcorn
3 tbls olive oil
1/3 cup Parmesan cheese, shredded on a microplane
1/3 cup nuts/seeds (I used a combo of sliced almonds and pepitas)
1/2 heaping tsp Aleppo pepper (less spicy than a red pepper flake)
1/2 tsp pink salt
Equipment: My favorite Cuisinart pans
Directions: Shred the Parmesan cheese using a microplaner or fine grater; set aside.
Heat a ~3 qt stock pan over medium heat with 1 tablespoon of oil and 3 kernels of popcorn. Cover with a lid. Once the three kernels have popped, add the remaining popcorn, shake well, and replace the lid.
Once you hear the kernels begin to pop, tilt the lid just enough to allow the steam escape but not enough to let the kernels pop out. Replace the lid and shake well every 20 seconds, then tilt the lid again.
When you don’t hear any more kernels popping within about 3-4 seconds, turn off the heat and pour popcorn into a bowl.
Add the nuts/seeds and toast lightly. Add in the remaining 2 tablespoons of oil, salt and Aleppo pepper to the hot pan. Swirl to combine, pour over the popcorn. Shake the shredded Parmesan cheese over the top and toss well to distribute. Serve with a napkin!!
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