i’m laurel house, better known as “quickiechick.” i’m all about life quickies- getting the most out of every moment, having fun, being resourceful and even a little unconventional, and always (or almost always) instant gratification. and that’s what my book “quickiechick’s cheat sheet to life, love, food, fitness, fashion and finance on a less than fabulous budget” (st. martin’s, may 2012) is all about. i’m also slightly obsessed with popchips, because they sort of embody the quickie concept, but in the form of a chip! they are fun, a little unconventional, and always instantly gratifying. and so I will now be appearing here, once a month, to share my quickie tips and unconventional insight with you.
when it comes to snacking, i am awesome at rationalizing things. i have actually convinced myself that i really do need that entire bag of peanut m&ms, only to be not so thrilled with myself when i finally snap back to reality- empty bag in hand. but i don’t have to rationalize anything with jalapeño popchips. in addition to being taste bud zingingly good, low in calories and fat, they are seriously satisfying! dip those bad boys into some spicy salsa and you’ve got yourself a snack that’s light on the thighs, but big in the mouth. but really, my favorite way to eat them is what i call cold (and low fat) popchips nachos:
guest blogger: julie hammerstein, family wellness expert & nutrition coach
since most traditional holiday fare is loaded with sugar, fat and processed carbohydrates, making healthy holiday food choices can be difficult. but here’s the thing: there’s always a way to redeem a dish, and it’s as simple as changing out a few ingredients. take this green bean casserole. typically this thanksgiving favorite is topped with fried onions and held together with high-fat, high-sodium canned soup – bringing the fat count to 20 grams per serving! trade out the soup with more natural ingredients, and top the dish with sour cream & onion popchips instead of fried onions and you’ll reduce the fat content by 50% while still maintaining the delicious crunch.
green bean casserole (serves 4):
2 tablespoons grapeseed oil
1 small yellow onion, chopped
5 ounces button mushrooms, thinly sliced
1 pound blanched green beans, cut into 2-inch pieces, or 1 (1-pound) bag frozen, cut green beans, thawed and drained
preheat oven to 350°f. lightly grease a 9- x 9-inch ovenproof dish and set aside. heat oil in a large skillet over medium heat. add onions and mushrooms, and cook, stirring occasionally, until softened, about 5 minutes. transfer to a large bowl. add green beans, yogurt, bread crumbs, broth and salt and pepper to bowl and toss to coat. transfer to prepared dish and crumble popchips over the top. cover with foil and bake for 20 minutes. remove foil and bake for another 10 minutes, or until hot throughout and chips are golden brown. serve hot.
remember, this is just one dish that you’ll find on the buffet table, so serve yourself a 2 to 3 bite serving, rather than a large scoop-full. this way you can be mindful of your portions while still enjoying the bounty of holiday favorites.
hungry girl, lisa lillien knows a good thing when she tastes it.
she’s sharing the snack love (without the handles) in her new book, hungry girl supermarket survival- a real-world guide to help you navigate the supermarket and stock up on guilt-free finds. what’s top on her must-snack list? popchips, of course!