Category Archives: popchips

spring time. snack time.

spring has sprung!  it’s time to take off the heavy coat, scarf and cozy sweaters and spend weekends in the sun. for most of us the warmer weather inspires us to get active and eat better. in need of some motivation? here are few of our favorite lighter and brighter recipes from seasons past. snack on!

ceviche with chili limón tortilla popchips
by aaron sanchez

aaron snachez ceviche

ingredients:

  • 1 pound fresh halibut filets (or any firm-fleshed white fish, such as haddock, red snapper or sea bass), diced into 1/2-inch cubes
  • 1 cup fresh lime juice (from approximately 8 to 10 limes)
  • 1 fresh red serrano chili, seeds discarded, chili thinly sliced
  • 1 teaspoon salt
  • 1 small mango, cut into 1/4-inch cubes
  • 1 scallion, white and green parts thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon extra virgin olive oil
  • 1 bag chili limón tortilla popchips

directions:

1. in a medium-sized glass bowl, combine the fish with the lime juice, serrano and salt. cover and refrigerate for 3 to 4 hours. the fish cubes will “cook” in the lime juice until they are opaque.

2. half an hour before serving, stir the mango, scallion, cilantro and olive oil into the ceviche. cover and refrigerate 20 minutes to let the flavors meld. serve with chili limón tortilla popchips for scooping up the ceviche.

guilt-free guacamole
by quickie-chick

guilt free guacamole

ingredients:

  • 1/2 large avocado- diced
  • 1/4 large cucumber- diced
  • 1/2 lemon- squeezed
  • 2 cilantro sprigs- chopped
  • 1 garlic clove- diced
  • 1/2 jalapeno- diced
  • sea salt and white pepper (just a dash)
  • 1 bag of your favorite flavor popchips

directions:

1. mix all the ingredients in a medium sized bowl until incorporated.

2. serve with your favorite flavor popchips and enjoy!

baked fish tacos
by matt stevens

baked fish tacos

ingredients:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 2 eggs, lightly beaten
  • 2 cups, crushed chili limón tortilla popchips
  • 1 pound flaky, mild, white fish, like rockfish, tilapia, or mahi mahi, patted dry and cut into wide approximately 1 ½ x 3 inches
  • flour tortillas
  • warmed limes, to garnish
  • big papi’s kitchen mango salsa
  • 1/2 avocado, peeled and sliced into strips

directions:

1. preheat oven to 450 degrees f. line a sheet with aluminum foil and set aside.

2. in a wide, shallow bowl or dish, whisk to combine the flour, paprika, and a liberal amount of kosher salt and freshly ground black pepper. in another wide dish, add the eggs. in a third dish, add the crushed tortilla popchips. place them side-by-side, with the flour dish first and the tortilla dish last, to create a fish breading station.

3. taking one fish stick at a time, cover in flour, tap off excess; dip into the egg, shake off excess; and then cover in the tortilla chips, making sure to use your finger to press the crumbs onto the fish. place on the prepared baking sheet and continue the process of breading the rest of the fish.

4. once all are prepared and placed on the baking sheet, bake in the preheated oven for 12-14 minutes, or until the tops are golden brown and the fish is flaky white on the inside.

5. to assemble the fish tacos, take a warm flour tortilla, add a couple of the tortilla-crusted fish, top with a few good tablespoons of big papi’s mango salsa, and add as much, lime juice, and avocado slices to suit your tastes.

mango gazpacho with shrimp and avocado
by mallory murphy

mango gazapcho

ingredients:

  • 2 cups big papi’s mango salsa
  • 1/2 cup chicken or shrimp stock
  • 1 slice bread (anything you have on hand; i use whole wheat or country white), torn into pieces
  • 1 clove garlic, peeled and smashed
  • 1 tsp red wine vinegar fresh black pepper, to taste
  • 6 large uncooked frozen shrimp in their shells, whatever size you like (do not defrost), optional
  • 1 avocado, peeled and diced
  • 1 bag of your favorite flavor popchips

directions:

1. in a blender (or in a large bowl, with an immersion blender), puree the salsa with 1/2 cup of stock until smooth.

2. add the bread and garlic, and blend until smooth. taste, then add 1 teaspoon of red wine vinegar, or more as needed, to balance the sweetness of the salsa. season with fresh black pepper. pour soup into a serving bowl.

3. in a small sauce pan, place the frozen shrimp and 2 inches of water. set on medium-high heat. when the shrimp turn pick and are just curled (this should take 2 minutes or so, not much more), remove from heat, drain and rinse under cold water to stop the cooking. peel the shrimp and add to the soup.

4. peel and dice the avocado, and sprinkle over the soup just before serving.

5. enjoy with a side of your favorite flavor popchips!

ireland gets popped!

we got such an outpouring of love for popchips in ireland, well, we just had to share the bag.  so now, we’re excited to announce that popchips have finally landed on ireland’s beautiful shores!

popchips launch in ireland

never fried. never baked. our potato chips are popped (like popcorn). with all the flavour and less than half the fat of fried crisps and less than 100 calories per serving, you’ll taste why they’re winning awards (and acclaim) throughout america and the uk.

find our delicious original, barbeque, sour cream & onion, and sea salt & vinegar potato popped chips at  tesco, super valu, spar, and dunnes stores throughout ireland.  click here for more info.

be sure to follow @popchipsIreland on twitter to keep up with what’s popping!

 

love at first bite: valentine’s day recipes

whether you’re celebrating valentine’s day or singles awarness day, there’s nothing like a good excuse to spread the love (without the handles). so we’re sharing some of our favorite sweet & savory popchips recipes, created by a few of our significant snackers. after all, sharing is caring… unless it’s your last chip!

kettle crunch cookies by the cravory

kettlekrunch_photo

ingredients:

  • 16 oz. unsalted butter
  • 24 oz. granulated sugar
  • 4 large eggs
  • 1 tbsp pure vanilla extract
  • 28 oz. unbleached all purpose flour
  • 1 oz. cornstarch
  • 2 teaspoons salt
  • ½ teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 oz. crumbled original potato popchips
  • 4 oz. crumbled katy’s kettle corn popchips
  • kosher salt to top

sugar glaze:

  • 5 oz granulated sugar
  • 2 oz water

directions:

  • preheat oven to 350 degrees. line 3 baking sheets with parchment paper and set aside to make sugar glaze: combine sugar and water in small saucepan on medium heat.  cook until sugar turns light amber color, about 6 minutes. keep warm. in stand mixer, cream butter and sugar with paddle attachment until light and fluffy- 5 minutes add eggs and vanilla extract until incorporated and fluffy- 1 minute in mixing bowl, combine flour, cornstarch, salt, baking soda, baking powder, and original pop chips and whisk together until thoroughly combined. add flour mixture to cream mixture in mixing bowl, mix until just combined, about 1 minute. take out completed dough and roll into even 2 oz dough balls.  chill dough balls. put crumbled katy’s kettle corn onto a sheet pan. roll dough balls first in warm sugar glaze then quickly onto crumbled kettle corn then into sheet pan.  repeat with all dough balls.  top each ball with kosher salt and place immediately into the oven for 8-10 minutes.

the cravorythe cravory cookies are the ultimate cookie experience, with a soft cookie center and perfectly baked surface that provides both a gooey and crisp cookie-eating adventure. cookie creations range from sweet and savory rosemary balsamic and pancakes and bacon, to classic chocolate chip with a twist and renditions of beloved flavors like red velvet. become a cravor and indulge in our cookie subscriptions or order a dozen of your favorite flavor. our unique cookies provide a playful & delicious edible luxury.  

salted caramel popchips treats by nutmegnanny

salted caramel popchips treats recipe

ingredients:

  • 1 (3.5 ounce) bag salted caramel or katy’s kettle corn popchips 
  • 1 (3 ounce) bag sweet potato popchips
  • 2 cups rice cereal
  • 6 tablespoons unsalted butter
  • 1 (10.5 ounce) bag mini-marshmallows
  • dark chocolate, melted

directions:

  • while the popchips are in the bag crush them into crumbs. add to a measuring cup. you should have about 4 cups of crushed popchips. add in another 2 cups (or less) rice cereal until you have a total of 6 cups of crunchy filling. in a large non-stick skillet melt butter and add in mini-marshmallows. cook until the marshmallows melt and you have creamy mixture. pour in popchips/rice cereal mixture and stir to combine. let the mixture cool for about 2 minutes and then starts forming balls. scoop out 2 tablespoons of the mixture and roll into a ball. place onto a silpat or parchment lined baking sheet. drizzle the tops with chocolate and let the chocolate cool before devouring.
peanut butter and potato chip truffles by wannabe chef
peanut butter chocolate truffle popchips

ingredients:

  • 6 tablespoons natural peanut butter
  • 2 tablespoons butter, softened
  • 1 cup confectioners sugar
  • 1/2 cup crushed original popchips crumbs + more for dusting
  • 1/2 teaspoon salt
  • 8oz chocolate chips

directions:

  • mix together the peanut butter, butter, and confectioners sugar. once mixed, add in the popchips crumbs and fold in until evenly distributed. roll the dough into 12 balls and place them on a baking tray. freeze for 15 minutes. meanwhile, melt the chocolate chips. once ready, individually roll the peanut butter balls in the chocolate until they’re completely covered. put them back on the baking tray and top with a little popchips crumbs.

dark chocolate dipped popchips by i heart wellness

dark chocolate dipped popchips

ingredients:

  • 2 squares of bakers chocolate {i used 72% dark chocolate}
  • 2 cups plain potato chips

directions:

  • melt chocolate. use a brush and paint a thick layer of dark melted chocolate on each chip, front and back. allow to air dry and serve when the chocolate has hardened.

want more to love? print out the image below to make your own valentine’s day cards! just print, cut, and personalize!

printable valentine's cards

share the love! tell us how you #bringthefun to valentine’s day!

football fare with jillian michaels

ready for some football?! whether you’re watching sunday’s big game for the football or for the commercials, winning snacks are always a crowd-pleaser.

game on

sunday is the biggest snack day of the year, and while the athletes are burning major calories on the field, football fans are consuming major calories off the field. from fried chicken wings to greasy nachos, you may feel like it would take a hail mary to keep your new year’s health efforts from being derailed.

don’t sideline yourself because you’re worried about your waistline. popchips and celebrity fitness trainer, jillian michaels, are here to help you bring the fun, not the fat, to snacking this champion-chip sunday!

with all the flavor and half the fat of regular potato chips, popchips are a better for you snack that don’t sacrifice any of the taste you’re craving! so whip up these game-winning recipes your whole team (and friends and family) will go nuts for.

jillian michaels’ hot jalapeño poppers

jillian michaels' hot jalapeno poppers

topped with nacho tortilla or katy’s kettle corn popchips

ingredients:

  • whole, fresh jalapeños (not canned)
  • ½ tablespoon of fat free cream cheese or all-natural peanut butter
  • nacho tortilla popchips
  • tomatoes
  • onions
  • cilantro

directions:

  • set oven to broil at 500 degrees. cut each jalapeño in half and hallow out the seeds. fill each jalapeño slice with a ½ tablespoon of fat free cream cheese or peanut butter. top each slice with fresh ingredients. finely diced tomatoes and onions for something savory. place jalapeños on a baking sheet and broil in oven for 6-8 minutes. once complete top your savory bits with cilantro and crushed nacho tortilla popchips (and for the sweeter bites add crushed katy’s kettle corn popchips).

click here for the printable recipe!

jillian michaels’ bbq hickory cabbage

jillian michaels' bbq hickory cabbage

topped with barbeque popchips for extra crunch and flavor

ingredients:

  • cups hickory wood chips
  • 1 (2-pound) head green cabbage
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 2 links hot turkey italian sausage (about 6 ounces)
  • 1 1/2 cups chopped onion
  • 2 garlic cloves, minced
  • 2 jalapeño peppers, seeded and minced
  • 1/4 cup barbecue sauce
  • barbeque popchips

directions:

soak wood chips in water 1 hour. to prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. arrange charcoal around foil pan; heat to medium heat. crumple a 12-inch-long piece of aluminum foil with your hands to form a 3-inch ring. place foil ring on grill rack over foil pan. cut core from cabbage to create a cone-shaped cavity about 4 inches wide and 3 inches deep. discard core. place cabbage, cavity side up, in foil ring. sprinkle cavity with pepper and salt. remove casings from sausage. cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. add onion, garlic, and jalapeño to pan; sauté 3 minutes or until lightly browned. stir in barbecue sauce. spoon sausage mixture into cavity in cabbage. tent cabbage loosely with additional aluminum foil. arrange half of wood chips over coals. cover grill, and grill 40 minutes or until tender when pierced with a skewer. add additional wood chips and charcoal as needed. remove foil from top of cabbage, and grill an additional 50 minutes or until browned. remove any dried or charred leaves. present stuffed cabbage whole, then cut into wedges. top with barbeque popchips for crunch and extra flavor

click here for the printable recipe!

jillian michaels’ black bean dip

jillian michaels' black bean dip

pair with our new veggie popchips, or any of your favorite flavors!

ingredients:

  • 1 (15 ounce) can no-sodium black beans, rinsed and drained
  • ½ cup fresh cilantro leaves
  • ¼ cup chopped red onion
  • 1 garlic clove, finely chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon orange juice
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon minced, canned chipotle chile in adobo
  • ¼ teaspoon salt

directions:

in the work bowl of a food processor, place the beans, cilantro leaves, onion, garlic, lime juice, orange juice, olive oil, chile, and salt. process until the dip is smooth and creamy, scraping down the sides of the bowl once or twice or as needed.

click here for the printable recipe!

did you know? check out these fun snack facts!

super bowl

roll out the red carpet for these appetizers!

it’s award season! and that means movie stars, fashion, and, of course, watch parties. we love any reason to hang out with our friends and eat snacks, so this year we’re inviting everybody to roll out the red carpet and enjoy some of these award winning appetizers!

salmon sliders by jonny herthington

salmon slidersingredients:

  • slider buns
  • salmon filets, cut to fit buns
  • avocado
  • plain yogurt
  • juice from one lemon
  • mayonnaise
  • capers
  • side of popchips

directions: grill the salmon filets skin side down. for the sauce, blend the yogurt, lemon juice, mayo, and capers together. toast the buns and assemble your sliders! top off with a generous amount of sauce and a slice of avocado.

green olive tapenade by chef ryan scott

green olive tapenade snack bites ingredients:

  • 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

directions: 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.

sweet and sour turkey meatballs by fresh and foodie

sweet and sour turkey meatlballs ingredients:

  • 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 snack sized bags (approximately 40 chips) of sour cream and onion popchips, crushed into very small pieces and lightly toasted in a dry saute 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)

directions: 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 sweet potato parmesan risotto cakes by noshtopia

risotto cakes

ingredients:

  • 1 box gluten-free lundberg creamy parmesan risotto made using less 1/4 cup less water.
  • 2 cups sweet potato chunks
  • 36 sweet potato popchips (ground up in a food processor)
  • 1 tsp agave nectar

directions: 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 pop chips 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.

crispy baked coconut shrimp by spoonful at a time

coconut shrimp

ingredients:

for the shrimp:

  • 1 dozen shrimp, peeled and deveined
  • 2 tsp agave nectar
  • 1/4 cup popchips crumbs (about 15 chips)
  • 1/8 cup shredded coconut, chopped

for the dipping sauce:

  • 2 fresh mangoes, peeled and chopped
  • 1 tbsp pineapple juice
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • juice of 1/2 lime
  • 2 tbsp fresh cilantro leaves

directions: preheat oven to 400 degrees and combine the popchips crumbs and coconut on a small plate.  drizzle the agave nectar over the shrimp and toss to combine, then press each shrimp into the breading to coat each side.  lay shrimp out on a baking sheet lined with nonstick foil.  bake for 15 minutes, flipping the shrimp halfway through. while the shrimp is baking, put all of the dipping sauce ingredients into a food processor or blender and blend until smooth. delicious!

awardseason

who did you think will bring the fun to the red carpet this award season? tweet us @popchips using #bringthefun

bring the fun to waste management phoenix open

fore!  watch out, snackers! we’re headed to the 2014 waste management phoenix open.  in case you haven’t heard, this isn’t any old pga tour stop.  forget hushed crowds and golf claps, the wm phoenix open boasts the loudest hole in golf (and we boast the loudest crunch in chips)!

WMopen_digitalassets_010814_1200x630

the 16th hole at tpc scottsdale is famously rambunctious and we couldn’t think of a better place to #bringthefun to 2014! the anticipation is building as we gear up for some serious snacking.  but before we swing into action on the course, we’re getting our snackers ‘in the chips’ around town.

popchips and fry’s are giving you a chance to get on the green at the 2014 wm phoenix open.  swing by your local fry’s food and purchase $25 of participating items (including popchips) and you’ll score a pass to the largest (and loudest) golf tournament on the pga tour.  grab one.  grab two.  grab three.  grab fore! bags of popchips at fry’s food store and #bringthefun (not the fat) to your snacking game.

fryswmp

putt your way to the open!

hungry for more?  we’ll hook up you and 20 of your closest co-workers with wm phoenix open tickets.  (and give you an excuse to putt putt around the office).  #bringthefun and create a mini golf course in your office for the chance to get to the green.  upload your photos to mix 96.9 to enter to win!

putt

before headed out this year, be sure to check out the new bag inspection policy.

popchips bag test:  nothing fake or phony.  undeniably delicious.  this bag has your name all over it.  actually, it has ours.  but you can still enjoy.

we’ve got our bags packed (and approved).  how about you?

wm

**disclaimer:  popchips is not an approved bag to bring into the wm phoenix open with you, but be sure to enjoy a bag on course from our friendly vendors and concessions!

resolutions, recipes, and jillian michaels

we’ve all been there. you make a new year’s resolution to eat better and suddenly get a serious craving for something crispy, crunchy, and delicious. instead of reaching for the snack that is full of fat, calories, and regret,  popchips and jillian michaels are here to keep you on the right track!

jillian michaels dishes delicious popchips recipes, with all the flavor and half the fat!
jillian michaels dishes popchips recipes, with all the flavor & half the fat!

never fried. never baked. with all the flavor and half the fat of fried chips, there’s no resolutions required with popchips! so bring the fun, not the fat, to your cravings with these delicious, waistline-friendly recipes from fitness and health guru, jillian michaels…

almond and popchips-crusted chicken breast 

jillian michaels' recipe: almond and popchips-crusted chicken breast

crusted with original popchips for added flavor and crunch

ingredients:

  • ½ cup unsalted almonds, toasted
  • ½ cup of original potato popchips
  • 2 tablespoons extra-virgin olive oil
  • ¾ teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • ¾ teaspoon dried rosemary
  • 1 garlic clove
  • ¼ teaspoon salt
  • 4-to-5 ounce boneless, skinless chicken breast halves

directions:

  • preheat oven to 425 degrees f. in the work bowl of a food processor, place the almonds, popchips, olive oil, lemon zest and juice, rosemary, garlic, and salt.  process until coarsely chopped; the mixture will be a thick paste. arrange the chicken breast halves in a baking dish. divide the almond paste and spread on the breasts; pat down to cover each breast completely. roast in the oven until cooked through and an instant-read thermometer reads 165 deg f. to 170 deg f., about 10 minutes. loosely tent with foil and let stand for 5 to 10 minutes before serving.
  • click here for the printable recipe!

sweet & savory popchips chicken salad 

jillian michaels' recipe: sweet & savory popchips chicken salad

sweetened with katy’s kettle corn popchips

ingredients:

  • 2 pounds skinless, boneless chicken breast halves
  • 1/2 cup light mayonnaise
  • 1/2 cup plain fat-free greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup chopped celery
  • 1/3 cup sweetened dried cranberries
  • 1/2 cup of crushed katy’s kettle corn popchips
  • 7 tablespoons (about 2 ounces) coarsely chopped smoked almonds
  • 6 cups mixed salad greens

procedure

  • fill a dutch oven two-thirds full of water; bring to a boil. wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. add the chicken to boiling water. cover and simmer for 20 minutes or until a thermometer registers 165°. remove from pan, and let stand for 5 minutes. unwrap chicken and shred; refrigerate for 30 minutes or until cold. combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. cover and refrigerate for 1 hour. serve over salad greens.
  • click here for the printable recipe!

hungry for more? enter here for a chance win a year of fun, food & fitness with jillian michaels!

pop your new year’s resolutions with jillian michaels

jillian michaels' new year's tipsguest blogger: jillian michaels shares her tips to bring the fun (not the fat) to 2014 – no new year’s resolutions required!

is it just me, or do new year’s resolutions have a bad reputation for being hard, boring, and the farthest thing from fun? well, i’m here to pop the fun into your new year’s with my top tips for bringing the fun (not the fat) to 2014!

1. have more fun with your fitness. mix up your routine! go for a hike, bike ride, try skiing or take your friends with you to the gym and try a new class.

2. don’t eliminate your favorite foods. enjoy foods that taste great and are better for you. popchips are a perfect example of my favorite go-to snack, because they have all the delicious flavor and half the fat of those greasy fried chips!

3. it’s not just about the cardio training. many people believe if they run for an hour they are shedding the pounds. the reality is, your body gets used to this type of activity. strength training four times a week is a great way to increase your metabolism by 6-7 percent!

now it’s your turn to share how you #bringthefun to 2014! enter here for a chance win a year of fun, food & fitness with jillian michaels!

bringthefun_DIGITALCAMPAIGN_1024x512_twitterjillian

grand prize includes:

jillian maximize your life tour 2014 banner

jillian michaels: “maximize your life” tour: the world’s leading health and wellness expert, jillian michaels, is live on stage across the country in her “maximize your life” tour. in this intimate and uniquely personal experience, jillian shows how to harness your potential, kick-start your goals and live an exceptional life – sharing her keys to health, success and happiness. no hype, no false promises: just results.

fitfusion

fitfusion is a fitness and health & wellness platform that fuses together a variety of premium fitness videos for you to access anytime, anywhere. subscribe to fitfusion and gain access to all the videos 24/7, but don’t worry if you’re afraid of commitment because there’s something for you too. we also offer all videos for sale as digital downloads or if that’s still too much of a commitment, try renting until you get to know us better. there’s something for everybody at fitfusion, especially with our incredible level of portability—fitfusion videos can be enjoyed practically anywhere, from your computer to your iphone, on your ipad, your android device, and you can even stream to your appletv using airplay or tv using google’s chromecast. additionally, download our exclusive fitfusion apps for ios and android to get faster access to subscriber content on the go, so you can stay fit no matter where you are. 

jillian michaels pops your resolutions