Healthy Snacks for your Oscar Viewing Party
Healthy Snacks for your Oscar Viewing Party
I’m fighting my urge to order a large pepperoni pizza Sunday night with some healthier options. To be honest, I’m just trying to set myself up to feel better come Monday morning.
Personally, the perfect Sunday includes some magical classes with my tribe at SoulCycle followed by food with friends and family. I love cooking, but more importantly I love cooking for people. Everyone gathering around eating, laughing, and just vibing together truly brings me so much joy. Especially, when everyone is happy with the dishes I create.
If you’re going for an easy night in with friends, my veggie crudité platter is for you. You can prepare most of it ahead of time, and just do some quick chopping the day of. To keep it clear, the star of this veggie platter is my Avo-goddess Dip. The "Best-supporting actress" goes to the Turmeric roasted cauliflower. Make both! Leftovers? Save the veggies and the dip in a mason jar for some healthy snacks during the week or at work.
You can get creative and choose whatever veggies you like. I chose a colorful spread of all the veggies I love. I also roasted some cauliflower sprinkled with turmeric, cumin, salt, and pepper. This can be served warm or cold. I love it both ways!
Finally, what’s an Oscar Viewing Party without popcorn? I had so much gratification making this, and it’s SO easy. 10 minutes to prepare (if that), and less than 2 minutes to cook. Definitely try this one. I made a version inspired by one of my guilty pleasures, Mexican street-style corn. My boyfriend makes it all the time in the summer when corn is in season. He rolls corn on the cob in mayo, smothers it in cotija cheese, fresh lime juice, and all sorts of amazing spices. It’s so good, but probably not the best for you. Typical… Men.
Here are the recipes for my popcorn, Avo-Goddess Dip, and turmeric roasted cauliflower. Click one of the links below to jump directly to the recipe!
Mexican-Style Street Corn inspired Popcorn
RECIPES
Avo-Goddess Dip
Ingredients:
1 Avocado
1 teaspoon of Dijon mustard
1 lemon, zest and juice
1 lime, zest and juice
¼ cup plain greek yogurt
½ cup of good olive oil
½ cup of fresh flat parsley leaves
½ cup of fresh cilantro leaves
3 tablespoon of fresh chives, roughly chopped (A blender or food processor will do the rest.)
4 stalks of fresh scallions, roughly chopped
½ cup of fresh dill, fronds only (The wispy-like part of the dill.)
1 jalapeño, seeded
1 clove of garlic
1 teaspoon of salt, plus more to taste
Directions:
1. Add everything to a food processor or blender except for the olive oil.
2. Blend on low-speed while slowly drizzling in the olive oil. Blend until everything is fully incorporated, and the dip is smooth and glossy. Add more olive oil if desired or needed. It should be thick for dipping! Add more salt if desired or needed.
3. Transfer to a small serving bowl, and arrange your crudité with your favorite veggies on a large platter and serve with the dip in the middle. I save the rest in my fridge in an airtight mason jar for future salads, bowls, or as a spread.
Turmeric Roasted Cauliflower
Ingredients:
1 head of cauliflower florets, washed and thoroughly dried.
2 tablespoons of olive oil
2 tablespoons of turmeric powder
1 teaspoon of cumin
1 teaspoon of salt
½ teaspoon of freshly cracked black pepper
Directions:
1. Set the oven to 400F
2. Toss the cauliflower in all the spices and olive oil, making sure to evenly coat the florets.
3. Bake until slightly tender for about 18-20 minutes. Toss halfway through the cooking process, after about 10 minutes, to evenly brown the cauliflower. Depending on your oven, they may need more or less cooking time.
Serve warm or cold, and enjoy!
Mexican-Style Street Corn inspired Popcorn
Yields 8-10 cups (a large bowl)
Ingredients:
½ cup of organic popcorn kernels
4 tablespoons of ghee or coconut oil melted, set half aside
½ cup fresh cilantro leaves, chopped
1 lime, zest and juice, set juice aside
½ cup of finely grated manchego cheese (nutritional yeast for non-dairy option), set half aside
1 teaspoon of cumin
1 teaspoon of paprika
1 teaspoon of garlic powder
1 teaspoon of chili powder
1 teaspoon of cayenne pepper
1 teaspoon of salt
Directions:
1. Mix the cilantro, cumin, paprika, garlic powder, chili powder, cayenne pepper, salt, lime zest, and half of the manchego cheese in a small bowl and set aside.
2. Heat a large stockpot, the deeper the better, over medium heat and add in half of the melted ghee or oil. You’ll want to add in 3 kernels to test the heat first. Cover the pot, and when the kernels have popped, add in the rest of the popcorn kernels. Swirl the pot around to evenly coat, and cover. Do NOT leave your popping popcorn’s side. Gently swirl the pot on the stove so you don’t burn the popcorn. After about 1-2 minutes, all the kernels will be popped. Turn off heat immediately.
3. In the pot, sprinkle in the bowl of spices, cheese, and zest you mixed earlier. Add in the lime juice and the rest of the melted ghee or coconut oil you set aside earlier. Mix it up! Serve in a large bowl, and garnish with the rest of the manchego cheese.
Cuddle up to a bowl of delicious popcorn on the couch and Enjoy!