Sweet and Spicy Popcorn Balls {Without Corn Syrup!}

Sweet and Spicy Popcorn Balls Made Without Corn Syrup

Did you know you can make popcorn balls without corn syrup?

All natural honey acts as the sweetener and binder in these sweet and spicy popcorn balls.

I’m not kidding when I call these sweet and spicy. They start out sweet and innocent but then they hit you. BANG! Sooooo good and spicy!

Of course, if you don’t enjoy that much spice, you can add less. Or leave it out all together and just have sweet popcorn balls.

But for those of us that love spicy food, these don’t disappoint!

Two things to remember when making these:

1. Make sure there are no popcorn kernels left in your popcorn. They will kill your teeth if they get made into a popcorn ball.

2. Pack your popcorn balls together just like you would a snowball. You’d be surprised at how much pressure you can apply when forming a ball.

Sweet and Spicy Popcorn Balls

Sweet and Spicy Popcorn Balls {Without Corn Syrup!}

Ingredients

  • 6 cups popped organic popcorn
  • 1/3 cup honey
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon

Instructions

  1. Preheat oven to 200. Line a rimmed baking sheet with parchment paper.
  2. Stir together honey, olive oil, salt, cayenne pepper, and cinnamon. Pour over popcorn and stir gently to coat.
  3. Bake popcorn for 5 minutes. Remove from oven and toss popcorn to evenly coat with melted honey.
  4. Bake 10 more minutes and stir again. Bake a final 10 minutes.
  5. Allow to cool for 3 minutes before forming 6 evenly sized popcorn balls.
http://thegreenbacksgal.com/sweet-and-spicy-popcorn-balls-without-corn-syrup/

Once you’ve made the basic recipe, play around with the spices you add. One time I made these with cumin and cayenne pepper. It was the perfect Southwest combination!

What other spice combinations would you use?

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How to Cook Spaghetti Squash in a Slow Cooker

How to Cook Spaghetti Squash in a Slow Cooker

Did you know it was possible to cook spaghetti squash in a slow cooker?

This makes one of my favorite vegetables so much easier to prepare!

How can you not love a recipe where you spend two minutes prepping at 8 am, go about your business for the day, then come back at 5 pm and you have beautifully cooked dinner?!?

Maybe my favorite part of this cooking method is you do NOT need to cut your squash in half prior to cooking. Trust me, that is reason enough to try this method! Spaghetti squash can be near to impossible to cut in half. Those suckers are HARD.

 

Cooked Spaghetti Squash

There are a few things I learned by trial and error about this method of cooking a squash.

First, by the end of 8 hours my slow cooker will be almost out of water and your squash will start to brown on the side that is touching the bottom. DO NOT let your squash cook any longer than 8 hours or you may end up with a burnt mess.

Next, if you slow cooker tends to “spit” hot water during cooking, you can lift the lid, carefully add a bit more water, and return to cooking it. I’ve done this and it didn’t effect the cooking of the squash.

So how do you cook a spaghetti squash in the slow cooker?

  1. Use a sharp knife to poke several holes in the spaghetti squash.
  2. Add the whole squash and two cups water to the slow cooker.
  3. Cover and cook on low for 8 hours or high for 4 hours.
  4. Carefully remove squash from slow cooker. Cut in half and scrape out seeds. Use a fork to separate squash into strands.
  5. Serve!

Serving your family spaghetti squash has never been easier!

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Grain-Free Cauliflower Tabbouleh Salad {Paleo, Raw and Vegan too!}

Cauliflower Tabbouleh Salad

I had this Cauliflower Tabbouleh Salad at a potluck over the weekend and loved it so much I went out the next day to buy the ingredients and try to replicate it for myself.

Cauliflower is the perfect substitute for barley in this salad. Chopping it in the food processor or a blender, it gets to the same size and consistency of barley.

But that’s not the only brilliant part to this salad.

Instead of using the traditional tabbouleh ingredient parsley, this recipe uses kale.

Using a superfood makes this salad super good.

Don’t be afraid of the whole jalapeno in this recipe. Scrape the seeds out to remove most of the heat without sacrificing the flavor.

Now as for the red onion, I like the recipe with the whole onion.

If you aren’t a big onion fan. Start with half an onion. You can always change your mind and add more.

Grain-Free Cauliflower Tabbouleh Salad {Paleo, Raw and Vegan too!}

Ingredients

  • 1 head cauliflower
  • 1 5 oz package organic baby kale
  • 15 mint leaves
  • 1 jalapeno
  • 1 red onion
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup white wine vinegar
  • 1/4 cup extra virgin olive oil
  • salt to taste

Instructions

  1. Remove cauliflower from stem. Chop into big chunks before putting in work bowl of food processor. Pulse until cauliflower resembles a course grain.
  2. Scrape cauliflower into a large bowl.
  3. Next, add kale, mint, jalapeno, and red onion to the food processor. Process until all ingredients are finely chopped.
  4. Stir the kale mixture into the cauliflower mixture.
  5. Gently fold in cherry tomatoes.
  6. Whisk together the oil and vinegar and toss with salad. Add salt to taste.
http://thegreenbacksgal.com/grain-free-cauliflower-tabbouleh-salad-paleo-raw-and-vegan-too/

Bon appetit!

Grain Free Cauliflower Tabbouleh Paleo Recipe

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Spicy Peanut Noodles Vegan Recipe

spicy peanut noodles

Have you found the Annie Chun’s organic udon noodles at Costco? They are the base for this most awesome Spicy Peanut Noodles vegan recipe.

organic udon noodles

We’ve pretty much been living off these noodle bowls this summer. They check all my favorite recipe boxes.

Super simple to make. CHECK!

Ready in minutes. CHECK!

Sneaks in vegetables. CHECK!

The girls love it. DOUBLE CHECK!

The Costco bag of noodles has 6 individual bags inside. The recipe calls for one bag of noodles and feeds one person. Double or triple the recipe depending on the number of people you are trying to feed.

 

Spicy Peanut Noodles Vegan Recipe

Ingredients

  • 1 package Annie Chun's organic udon noodles
  • 1/3 cup vegetable broth (can substitute water)
  • 1/4 cup finely chopped broccoli
  • 1/4 cup thinly sliced carrots
  • 2 tablespoons peanut butter
  • 1 tablespoon tamari (may substitute soy sauce or coconut amino acids)
  • Sirachi sauce to taste
  • bean sprouts
  • chopped cilantro (may leave out)

Instructions

  1. Heat vegetable broth in a large skillet over medium heat. Add udon noodles and cook until noodles break apart - about 5 minutes.
  2. Add broccoli and carrots to skillet and cover pan. Allow vegetables to steam until bright in color - about 5 minutes. If you find you run out of liquid before the vegetables are steamed, add a little water to the pan.
  3. Remove lid and stir in peanut butter and soy sauce. Stir until a smooth sauce forms. Transfer to a bowl.
  4. Top peanut noodles with Sirachi to taste and a handful of bean sprouts and sprinkle with chopped cilantro.
http://thegreenbacksgal.com/spicy-peanut-noodles-vegan-recipe/

Let me know if you try this recipe and how you like it!

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Homemade Whole Grain Blueberry Waffles with Blueberry Syrup

Whole Grain Blueberry Waffles

I have one daughter who prefers pancakes and the other prefers waffles.

This recipe for homemade whole grain blueberry waffles with blueberry syrup never fails to please them both.

The blueberry syrup is so easy to make but it is purely optional. If you don’t have enough blueberries for both the waffles and the syrup, these waffles are excellent topped with plain maple syrup.

Of course, if you topped your stack with the blueberry syrup and some homemade whipped cream, it would make for the most decadent breakfast ever.  Not to mention, it would look quite patriotic for the 4th of July.

Homemade Whole Grain Blueberry Waffles with Blueberry Syrup

Ingredients

    For the Waffles:
  • 1 cup unbleached organic all purpose flour
  • 2/3 cup whole wheat flour
  • 2/3 cup oat flour (Use your blender to pulverize regular oats if needed)
  • 1/3 cup cornmeal
  • 4 teaspoons baking powder
  • 2 tablespoons unrefined sugar
  • 2 cups buttermilk
  • 2 eggs
  • 1/2 cup melted coconut oil, cooled slightly
  • 1 pint fresh blueberries
  • For the Syrup:
  • 3/4 cup maple syrup
  • 2 tablespoons cornstarch or arrowroot
  • 1 cup water
  • 1 cup blueberries
  • 1 tablespoon butter

Instructions

    For the Waffles:
  1. In a large bowl, stir together flours, sugar and baking powder. Make a well in the center.
  2. In a small bowl, whisk together buttermilk, eggs and coconut oil.
  3. Pour the wet ingredients into the center of the dry ingredients and stir just until all ingredients are moist. Some lumps are ok.
  4. Pour 1/2 cup batter onto preheated waffle iron. Sprinkle blueberries over waffle before cooking.
  5. For the Syrup:
  6. In a small saucepan over medium high heat, combine syrup, cornstarch, and water. Cook, stirring occasionally, 5 minutes or until thickened.
  7. Stir in blueberries and reduce heat to simmer. Simmer 10 minutes or until blueberries have started to burst.
  8. Add butter and stir until melted.
  9. Serve over waffles.
http://thegreenbacksgal.com/homemade-whole-grain-blueberry-waffles-blueberry-syrup/

Where do you stand – pancakes or waffles?

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Black Forest Protein Popsicles: Almond Milk Recipe

#AD I am a member of the Collective Bias® Social Fabric® Community. This #shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser.

Black Forest Popsicles #Popsicles #shop

Have you purchased Silk Almond Blends before?

One of the diet changes we’ve made in our house is to look for foods with protein that are not animal based. Which is why we’ve been purchasing more almond milk. Almond milk protein is the perfect substitute when trying to cut back on animal consumption.

Since Silk AlmondMilk with Protein and Fiber has both 5 grams of protein and 5 grams of fiber per serving, I find it makes for a perfect post-workout recovery food.

My husband is training for a half marathon, my daughter is doing her cross country summer work-out runs, and my other daughter has summer volleyball practice.

When they get home from their training, they are hot, tired, and in the mood for something refreshing. I’ve come up with these Black Forest Protein popsicles as a way to cool them down and give them a post-workout protein boost.

Black Forest Popsicles #shop #cbias

The first thing you will want to do is pop on over to your Safeway to get some Silk AlmondMilk Protein plus Fiber. They also have a Silk AlmondCoconut blend that would be delicious in a popsicle.

#SilkAlmondBlends #Shop

One thing you’ll notice about the almondmilk is it’s creamy consistency. It makes these popsicles nice and creamy – more like a fudgesicle!

These popsicles are so easy to make and only require a few healthy ingredients.

Black Forest Popsicle Ingredients #shop

Black Forest Protein Popsicles: Almond Milk Recipe

Ingredients

  • 2 cups Silk Almondmilk with Protein and Fiber
  • 1 1/2 cups frozen sweet dark cherries
  • 1/4 cup fair trade cocoa powder
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla

Instructions

  1. Add all ingredients to a blender and puree until smooth.
  2. Pour into popsicle molds and freeze.
  3. Once frozen, enjoy!
http://thegreenbacksgal.com/black-forest-protein-popsicles-almond-milk-recipe/

This recipe makes between 6 and 8 popsicles, depending on your popsicle molds.

Of course, if you don’t have the patience to freeze these, drink it as a smoothie! It will still be cold and refreshing.

Finally, all you need to do is enjoy a healthy treat on a hot summery day.

Silk Almondmilk Popsicles #shop #cbias

Looking for more delicious recipes that feature the protein in Almondmilk? Make sure you check out the Silk Facebook page and the Silk website. You can also find more delicious recipes by searching for the hashtag #SilkAlmondBlends.

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Amazingly Delicious Whole-Grain Brownies

Amazingly Delicious Whole Grain Brownies

I can’t wait to share with you the recipe for these amazingly delicious whole-grain brownies.

Cooking with whole wheat flour can be tricky. It’s heavy taste doesn’t always lend itself well to desserts. So if you are serving a whole grain dessert to what we call a “White Bread Eater,” they can immediately detect that something about the dessert resembles a health food.

This recipe can deceive anyone into thinking it is just a brownie recipe. It is that tasty!

I know that nothing seems easier than making brownies out of a box. But I think you’ll find these brownies take about the same amount of time to whip up, and the results are better than boxed.

About the optional add-ins. I personally feel nuts have no place in brownies. However, if you disagree, you are welcome to add them. You’d be wrong. But you can add them. ;)

A quick note about the butter. If you are vegan, or need a dairy substitute, you can use an equal amount of melted coconut oil with the same delicious results.

Amazingly Delicious Whole-Grain Brownies

Ingredients

  • 1/2 cup melted butter
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup whole-wheat flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional:
  • 1/2 cup chopped pecans
  • 1 cup shredded coconut flakes, unsweetened

Instructions

  1. Preheat oven to 350.
  2. Grease an 8x8x2 inch pan.
  3. Stir together eggs and melted butter.
  4. In a small bowl, stir together the sugar and vanilla.
  5. In a large mixing bowl, stir together the flour, cocoa powder, baking powder and salt.
  6. Start by adding the eggs and butter to the flour mixture. Next, stir in the sugar mixture. Stir just until all ingredients are moist. Batter will be stiff.
  7. If you are adding nuts or coconut flakes, carefully stir them in.
  8. Pour batter into prepared pan.
  9. Bake for 30 to 35 minutes.
http://thegreenbacksgal.com/amazingly-delicious-whole-grain-brownies/

Do you like nuts in your brownies?

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