health and fitness expert, jillian michaels, dishes her top tips for snacking wisely this holiday season…
mind your munchies – going to a holiday soiree at night? opt for popchips instead of fried chips for lunch that day. or order the grilled chicken lettuce wrap versus the fried taco shell and add an extra scoop of guacamole instead of cheese that day.
pre-party – to reduce cravings, enjoy savory snacks packed with protein – such as a small bag of almonds, veggie sticks with hummus or popchips – before you head to holiday parties. when you arrive, the spread won’t seem as difficult to resist.
toothpick trick – it’s easy to be trapped by mindless eating at holiday soirees as the mini meatballs, mozzarella balls and fudge gets passed around. one trick is to utilize the toothpicks. every time you snack, hold onto the toothpick as a tangible reminder of how much you have consumed.
’tis the season for snacking and sharing! so pop over to our facebook december 1-12, to unwrap a daily holiday surprise!
spice up your snack life this season with these 5 holiday appetizer recipes…
sweet and sour popchips meatballs by fresh and foodie
ingredients: (makes 20 meatballs)
- 1 tablespoon extra virgin olive oil
- 3/4 cup finely chopped red onion (about half of a small onion)
- 2 large garlic cloves, very finely minced
- 1 28-ounce can italian-style crushed tomatoes
- 8 ounces beef broth
- 1/4 cup packed brown sugar
- 1 tablespoon fresh lemon juice
- 1 pound ground turkey
- 2 single serve bags (approximately 40 chips) of sour cream & onion popchips, crushed into very small pieces and lightly toasted in a dry sauté pan over medium heat until lightly browned
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 large egg, lightly beaten
- chopped chives, for garnish (optional)
- in a large, flat bottom skillet, heat the olive oil over medium high heat until hot. add onion and cook for about 4 minutes, or until softened. add garlic and cook for an additional minute or two. add crushed tomatoes, beef broth, brown sugar and lemon juice and stir to combine. cover and bring sauce to a simmer while assembling the meatballs.
- in a large bowl, lightly combine ground turkey, crushed and toasted popchips, salt, pepper and egg. don’t be afraid to use your hands! once well mixed, shape into approximately 1 to 1.5-inch balls (recipe should yield about 20 meatballs). gently drop meatballs into simmering sauce, partially cover and let cook for an hour.
- i like the meatballs on their own with some chopped chives, but they would also be delicious as a sandwich on toasted italian bread.
popchips coconut shrimp by sara vance
ingredients: (makes 40-50 shrimp)
- 1 lb. of medium peeled and de-veined shrimp (uncooked, 40/50 count)
- one 3 oz. bag of sweet potato popchips
- 1 cup of shredded unsweetened coconut
- 2 eggs – lightly beaten
- 2 tablespoons of unsweetened coconut milk (or your choice of milk)
- 1/4 teaspoon sea salt
- fresh cracked pepper
- 1/2 teaspoon ground ginger (optional)
- preheat oven to 425 degrees. place racks in top 1/3 of oven, and bottom 1/3 of oven. lightly grease a baking sheet with coconut oil.
- make the dipping sauce (see below).
- in a food processor, pulse popchips until they are a fine crumb. if you do not have a food processor, you can crush the popchips right in it’s own bag! just break the seal with a tiny opening on top, and let the air out, and finely crush them with a mallet or a rolling pin.
- put into a shallow bowl: the popchips crumbs, coconut, sea salt, pepper, and ginger (if using), mix to combine thoroughly.
- put the egg and milk into another shallow bowl.
- dip each shrimp into the egg wash, then the popchips crumb mixture, and place on prepared baking sheet.
- put into top rack of oven for 5 minutes, then move to bottom rack for 4 more minutes (if using larger shrimp – cook longer).
- serve plain or with a sweet thai chili dipping sauce (below); also great over a bed of baby greens with thinly sliced red onion, mango chunks, and a fresh lime dressing.
sweet thai chili dipping sauce:
- 1 tablespoon of sambal oelek (use more or less depending on desired spiciness)
- 2-3 tablespoons of natures agave clear nectar
- 1/4 cup filtered water
- 1/8 teaspoon garlic powder (or one clove fresh garlic very finely chopped)
- a squeeze of fresh lime juice
- sea salt to taste
- put all ingredients into a small saucepan, heat on medium high until just boiling, then reduce heat to low and simmer stirring occasionally for a couple of minutes.
- pour into a bowl and allow to cool slightly while preparing/cooking shrimp.
- serves 4.
crunchy sweet potato crusted parmesan risotto cakes by noshtopia (a gluten-free and egg-free appetizer!)
ingredients: (makes 16-20 cakes)
- 1 box gluten-free lundberg creamy parmesan risotto made using less 1/4 cup less water.
- 2 cups stahlbush island farms sweet potato chunks
- 36 sweet potato popchips (ground up in a food processor)
- 1 tsp agave nectar
- pre-heat the oven to 375 degrees.
- cook the lundberg creamy parmesan risotto according to the box and use 1/4 cup less water. the risotto will come out a little more on the dryer side which helps in making the cakes stick together better.
- warm up the sweet potato chunks in the microwave for about 30 seconds so they are not frozen solid but only slightly warm. too much heat and the potato will get mushy and the paste will not work.
- put the sweet potato chunks in a food processor along with the 1 tsp of agave nectar and blend until you get a semi-chunky paste. the nectar sweetens the sweet potato just a tad.
- put the finished risotto in the fridge for about 20-30 minutes to cool it down and harden the risotto a bit so it’s sticky. mix in the sweet potato paste.
- form the risotto, sweet potato mix into cakes, and then on a plate roll the cakes in the sweet potato popchips breading.
- spray non-stick cooking spray on a baking sheet, and place the sweet potato risotto cakes on the baking sheet.
- bake the cakes on one side for 8 minutes. turn the cakes over, and bake for another 8 minutes.
- let the cakes cool down. place some fresh thyme on top of each cake for seasoning. the side sauce i used in the photo is trader joe’s sweet chili sauce.
green olive tapenade snack bites by chef ryan scott
- sweet potato popchips
- 1 cup green olive, pitted
- ½ cup shallot, minced
- 1 garlic clove, peeled
- 1 tablespoon capers, drained and rinsed
- 3 anchovy filets
- zest & juice of half a lemon
- black pepper, ground, for taste
- 1 teaspoon dijon mustard
- 2 tablespoons italian parsley, chopped
- 1 ½ tablespoons extra virgin olive oil
- 1 cup goat cheese
- coarsely chop olives, garlic, capers, shallots, anchovies and lemon zest on cutting board, or in a food processor until incorporated, but still chunky.
- place chopped mixture in a bowl and add pepper, mustard, parsley and lemon juice and stir in enough olive oil to bind mixture together.
- spread goat cheese on a sweet potato popchips and then a small amount of tapenade on goat cheese. or, place in bowls and let guests build their own.
tangy egg salad party starters by julie hammerstein, rd
- 6 hard boiled eggs
- 1 1/2 – 2 tablespoons dijon mustard
- 2 t. wildtree-brand dill seasoning or brand of your choice
- 2 teaspoons capers (optional)
- dash of sea salt
- original popchips
- put the eggs in a small mixing bowl to mash with potato masher or fork.
- blend in mustard and dill-seasoning.
- add capers if desired and mix well.
- if you don’t use the capers, then you can put all of the ingredients into a blender or vitamix to make a creamier texture.
this is a fun and lively twist on traditional egg salad, using mustard for a tangy flavor, and less dietary fat than mayonnaise. you can use it as a dip with popchips, or it’s also great on a sandwich for a healthier version of a family favorite. fun for holiday gatherings, backyard bbq’s, after-school snacks and everything in-between!
back to school is upon us, and who better than jillian michaels, leading health & wellness expert, and mother of two, to dish healthy school lunch ideas that kids (and parents) will love.
our kids today live in a world full of sugary sweets and fat-packed foods. it’s our job as parents to steer them in the right direction when it comes to healthier eating and making wise snack decisions.
- there are a lot of snacks out there that seem healthier, but still have hidden secrets about them. for example, juice boxes may appear to be the better choice over soda, but they are still filled with so much sugar that it is just as bad. looking at the calorie content is important, but it is just as crucial to look at how much trans-fat and sugar is included.
- i can’t stress enough how imperative it is to look at the ingredients list of the foods you are giving your children. make sure the treat foods they eat are not laden with chemicals and poisons. for example, let your kids have popchips instead of potato chips fried in hydrogenated trans-fats. they are certified gluten free, kosher, and tastier than those fried chips anyway.
- let’s face it, kids love cookies. instead of packing the usual unhealthy options with ingredients you can’t pronounce, go for an organic option that has no hydrogenated oils or trans fats and is even more tasty.
momables™ shows busy parents how to make fresh school lunches in 10 minutes or less.
- if the only option at school is regular milk, pack a juice box size carton of either organic milk or coconut milk so that your kids aren’t taking in unnecessary hormones.
- i’ve said it before – there is nothing more terrible for you than those flavored fried tortilla chips we all grew up eating at the “big game.” the things that are in those chips make it like a cancer wafer!! i’d choose the tortilla popchips over those fried nacho cheese or ranch flavored triangles any day. they’re naturally delicious, air popped, and still packed with flavor that doesn’t leave you wondering about what you just consumed.
remember that it is important to give our kids positive reinforcement – we cannot make food items sound “off limits” or else they will only want to eat them more. instead, we have to show them that healthy eating can also be delicious and that moderation is key.
hungry for more? check out why students, parents, teachers and experts agree that popchips are the perfect snack to pack in your healthy school lunches…
ivillage’s “best crispy snack for kids” winner: “my son loves chips — especially nacho chips. these are a healthier option than most and he can’t even tell the difference.”
family circle’s “best snacks for kids” winner: ”i liked the crunchiness and they tasted great!”
momables™ school lunch makeover: ”love that we can find a healthier alternative, not only for ourselves, but for our whole family. these little air popped chips would make a great occasional addition to any lunch box for any age.”
real simple’s “back-to-school survival guide” winner: ”love the hint of caramel and zero grams of saturated fat in each bite.”
back to school special! click here to save 20% on popchips!
about jillian michaels: jillian michaels is a bestselling author, daytime emmy nominated television personality, entrepreneur, and one of the nation’s leading health and wellness experts. perhaps considered one of the most inspiring people on television through her role as trainer, wellness expert and life coach on her hit tv shows and regular tv appearances, michaels has created a brand name for herself….and more!
healthy dip recipe #1: lowfat mexican layer dip
healthy dip recipe #2: best ever french onion dip
healthy dip recipe #3: chopped cherry salsa
with all the flavor and less than half the fat of fried chips, popchips only taste like they should be bad for you. so, naturally, we love finding healthy dip recipes that cut the fat and keep the flavor!
healthy dip recipe #1: low fat layered mexican dip recipe (via shannon’s kitchen creations)
- 1 cup of fat free refried beans
- 1/4 cup low fat shredded cheddar cheese
- 1/2 cups fresh guacamole
- 1/2 cup fat free sour cream
- 1 tablespoon taco seasoning
- 1 cucumber chopped
- 1 cup fresh salsa
- 1 head of finely chopped iceberg lettuce
- 2 cups chopped tomatoes
- 1/4 cup sliced black olives
mix the sour cream and taco seasoning together and set aside for 10 minutes to allow flavor to mingle. in a glass pie plate or 8 x 8 inch baking pan, layer the refried beans in the bottom so they are equally spread. top with guacamole and spread evenly. top with chopped cucumber, tomatoes and lettuce. top with salsa. sprinkle cheese over the top. place sour cream in a zip lock bag and cut off the end, do a zig zag pattern across the top of the dip. sprinkle with olives. serve with popped tortilla chips or veggies.
healthy dip recipe #2: best ever french onion dip (via iowa girl eats)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 2 large sweet onions, chopped
- salt & pepper
- 1/2 cup beef broth
- 1 tablespoon worcestershire sauce
- 1 teaspoon sugar
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 12oz plain greek yogurt
- 8oz 1/3-less fat cream cheese, at room temperature
heat butter and oil in a large skillet over medium heat. add onions, salt & pepper, worcestershire sauce, dried thyme, garlic powder, sugar, and beef broth then stir well. turn heat to high and bring broth to a boil, then turn heat back down to medium and cook, stirring occasionally, until onions are very soft and dark brown, about 35-40 minutes. if onions begin to burn, turn heat down to medium-low. remove onions to a plate or bowl then cool completely.
in a large bowl, stir together greek yogurt and cream cheese until smooth then fold in cooled onion mixture. spoon into a serving dish then serve with chips and veggies.
healthy dip recipe #3: chopped cherry salsa (via saucy dipper)
- 1 c. cherries, pitted and cut in quarters
- 1 shallot, chopped
- 1 jalapeno, chopped
- 1/4 c. cilantro, finely chopped
- 1/2 lime, juiced
chop it all up. throw it in a bowl. stir. chill for an hour or so. eat!
an all-star on the boston baseball field and in the kitchen, david ortiz invites fans to cook-off with big papi’s kitchen and popchips!
the challenge: submit your best recipe using popchips and big papi’s kitchen products as key ingredients here.
the gear: get your popchips and big papi’s kitchen ingredients from your local big y foods or alltown market.
the fans: rally fans to vote for your poppin’ recipe up to once per day.
the playoffs: six (6) grand prize winners whose recipes receive the most votes will have the chance to participate in the “popchips & big papi’s kitchen cook-off” event in new england this fall, where they’ll meet, greet and eat with david ortiz himself as they compete to win his vote for the best recipe.
the champion-chip: grand prizes include an autographed big papi jersey, baseball, and a year’s supply of popchips.
for complete rules, regulations, prizes and more boring legal stuff, visit http://popchips.com/bigpapi/
about big papi’s kitchen: growing up in the dominican republic, david ortiz was raised on the fresh, flavorful tastes of latin cuisine. in his new home of boston, david remains loyal to his latin roots, and the memories of his native dominican republic. upon a visit to a local hannaford, david sampled the sisters salsa brand and knew, with the taste as fresh and flavorful as the cuisine of his upbringing, that he wanted to create his own fresh salsa line. david went to his marketing team, and upon reaching out, found sisters salsa was as passionate about david ortiz as david was about their product. a natural relationship began, and with the help of sisters salsa and a team of culinary experts, a new line of big papi’s kitchen was born.
fire up the grill. load up the shopping cart. invite over your fellow snackers. it’s summertime and these recipes are sure to make any backyard barbeque pop…