Chocolate Covered PopChips + {GIVEAWAY}

A few weeks ago, I was contacted by PopChips and invited to sample some of their delicious chips.

I’ve been a HUGE fan of PopChips for some time, and I was super excited about the chance to try the new flavors.  PopChips also gives me an opportunity to share these tasty chips with one lucky reader… see below.

Pop Chips | No Thanks to Cake

Popchips are one of my favorite alternatives to chips.  They’re “popped” in a way, as opposed to fried, which make them a healthier choice.  And, there are so many great flavors to choose from… I got to enjoy the Sweet Potato, Sour Cream and Onion, Barbecue, and Salt and Vinegar to name a few!  So delish!!  These bags also come in snack-sized bags clocking in at 100 calories, which made them perfect for snacking.

You might remember the last time I worked with PopChips, I shared a recipe for Pop Chip-Topped Taco Soup.

PopChip Topped Taco Soup | No Thanks to Cake

So, this time around, I decided to go for something a little sweeter, something I think you’ll enjoy a lot…

Chocolate Covered PopChips | No Thanks to Cake

Don’t they just look amazing??  This three-ingredient treat combines salty and sweet in the most tasty way… I recommend storing these guys and eating them one by one when you need to satisfy a craving.  I know this can be tough to do, but so worth it!

Chocolate Covered PopChips

Serves 15

INGREDIENTS

Chocolate Covered PopChips | No Thanks to Cake

1 snack-sized bag of plain Popchips

1/2 cup chocolate chips (enough for dipping)

sprinkles

INSTRUCTIONS

1.  Place your chocolate chips in a microwave safe glass container.  Microwave for 20 seconds, and then stir.

Chocolate Covered PopChips | No Thanks to Cake

2.  Place glass back in the microwave and heat another 20 seconds.  Stir once again.

Chocolate Covered PopChips | No Thanks to Cake

3.  Place glass in the microwave for another 10 seconds, and stir again.  There will be a few lumps in the chocolate.  Keep stirring until the chocolate is completely smooth.

Chocolate Covered PopChips | No Thanks to Cake

4.  Dip the chips in the chocolate, coating half of the chip.  Place on wax paper to cool.

Chocolate Covered PopChips | No Thanks to Cake

5.  Top with sprinkles, if desired, and allow chocolate to harden.  Note:  I totally think you should!  I mean, look how cute they look now!

Chocolate Covered PopChips | No Thanks to Cake

6.  Serve and enjoy!

Chocolate Covered PopChips | No Thanks to Cake

Chocolate Covered PopChips | No Thanks to CakeChocolate Covered PopChips | No Thanks to Cake

Per chip:

CAL 45; CARB 6g; FAT 2g; PROT 0g; FIB 0g; WW Points Plus: 1

Note: There was some melted chocolate leftover; however, I estimated the nutritional information based upon using all of the chocolate.  I’d rather overestimate than underestimate.

Now, I mentioned there was also a GIVEAWAY underway!

I’m not the only person that is a HUGE fan of PopChips.  Biggest Loser Trainer Jillian Michaels is also a huge fan!  She has even posted a few recipes of her own on the PopChips blog.  I wonder if she’s tried dipping them in chocolate yet…

Jillian Michaels PopChips | No Thanks to Cake
Jillian is busy touring the country right now, speaking to crowds of men and women about how to be healthy, successful, and happy!  And, I will be attending her “Maximize Your Life” show in Denver tonight!  The Denver show tonight is part of her “Maximize Your Life” tour.  To see find out when Jillian will be in a city near you, click here.

To celebrate Jillian’s tour and their support of people getting healthy worldwide, PopChips has offered to award one lucky NTTC reader with a ONE-MONTH SUPPLY of their tasty PopChips and a Jillian Michaels workout DVD.  To enter to win, complete the Rafflecopter below!  Note:  US Residents only, no P.O. Boxes please.

a Rafflecopter giveaway

Disclosure: PopChips provided me with a month’s supply of chips to snack on and experiment with; however, the comments, recipe, and opinions in this post are my own.

 

Related posts:

No-Bake Energy Bites

Even though I’m back on the Jenny Craig program, you’re still going to see some great recipes listed from me.  And, here are a few of the reasons why:

1.  I cooked up a storm over the past month.  I’ve got a MAJOR backlog of yummy recipes to share with you!

2.  Even on the Jenny Craig program, I like to spice things up!  I love to volumize my Jenny meals, and I’m always down for an amazing veggie dish.

So, expect the recipes to keep rolling in!  Starting with this bad boy…

No Bake Energy Bites | No Thanks to Cake

About a month ago, my friend Erin brought something VERY similar to work for a potluck, and when I tried them… my mouth got VERY happy!  Who would have thought a mixture of oats, nut butter, and some secret ingredients would be so delish??

What I loved most about them is that they were just a bite.  A very tasty and very satisfying bite.  I need more of those types of bites in my life, the ones that don’t have me eating the whole bowl… instead just enjoying a bite.

So, inspired, I rushed off to Pinterest to see what I could find, and the following was the result.  I substituted sugar-free maple syrup for the honey the recipe originally called for and made use of my beloved PB2 instead of peanut butter.  They came out PERFECTLY!!

No Bake Energy Bites

Adapted from Gimme Some Oven

Makes 16 balls

INGREDIENTS

No Bake Energy Bites | No Thanks to Cake

1/2 cup (dry) old-fashioned oats
1/3 cup coconut flakes
1/4 cup PB2 powder + 2 Tbsp. water
1/4 cup ground flaxseed
1/4 cup chocolate chips (optional)
2.5 Tbsp. sugar-free maple syrup
1/2 Tbsp. chia seeds
1/2 tsp. vanilla extract

INSTRUCTIONS

1.  Stir all ingredients together in a medium bowl until thoroughly mixed.

No Bake Energy Bites | No Thanks to Cake

No Bake Energy Bites | No Thanks to Cake

2.  Add the chocolate chips.  The recipe says they’re optional, but they’re really not…

No Bake Energy Bites | No Thanks to Cake

No Bake Energy Bites | No Thanks to Cake

3.  Cover and let chill in the refrigerator for half an hour.

4. Once chilled, use a cookie scoop to create even-sized bites.  Roll into balls.  Note:  I used my trusty 2 tsp. scoop.

No Bake Energy Bites | No Thanks to Cake

No Bake Energy Bites | No Thanks to Cake

5.  Store in an airtight container and keep refrigerated for up to 1 week.

No Bake Energy Bites | No Thanks to Cake

Per ball (1/16 of the recipe):

CAL 53; CARB 7g; FAT 3g; PROT 2g; FIB 1g; WW Points Plus: 2

Related posts:

Avocado Green Machine Muffins

I’m still stuck on avocados.  Might always be.  Today’s recipe sounded just weird enough for me to want to try it… and it was shared on Pinterest by my friends at Jenny Craig.  I totally couldn’t resist.

Avocado Green Machine Muffins | No Thanks to Cake

I’d never baked with avocado until now, but then again, I had never made avocado into chocolate mousse until a few weeks back…

These muffins are amazing!  The avocado and the zucchini keep them very moist, while the wheat bran makes them very filling and satisfying.  They also definitely make me want to use avocados in future baking…

Avocado Green Machine Muffins

From California Avocado website via Pinterest

Serves 12

INGREDIENTS

Avocado Green Machine Muffins | No Thanks to Cake

2/3 cup whole wheat flour

2/3 cup all-purpose flour

1/4 cup ground flaxseed

2 tsp. baking powder

3/4 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground allspice

1/2 cup mashed, ripe avocado

2/3 cup sugar

1 tsp. vanilla extract

2 eggs

2 cups shredded zucchini

INSTRUCTIONS

1.  Preheat oven to 325 degrees.  Spray pan with cooking spray formulated for baking.

2.  In a medium mixing bowl, cream avocado and sugar until well blended; if using an electric mixer, use a wire whisk attachment to remove lumps; add vanilla and then add eggs, one at a time.

Avocado Green Machine Muffins | No Thanks to Cake

4.  Gently fold in flours until just combined.

Avocado Green Machine Muffins | No Thanks to Cake

5.  Add zucchini and remaining spices.

Avocado Green Machine Muffins | No Thanks to Cake

Avocado Green Machine Muffins | No Thanks to Cake

Avocado Green Machine Muffins | No Thanks to Cake

6.  Spoon batter into prepared muffin tins.  Note:  I added a 1/4 cup of the batter to each cup.

Avocado Green Machine Muffins | No Thanks to Cake
7.  Bake for 40-45 minutes or until fork inserted into muffin comes out clean.  Remove to a wire rack to cool.

Avocado Green Machine Muffins | No Thanks to Cake

Avocado Green Machine Muffins | No Thanks to Cake

Per muffin:

CAL 140; CARB 26g; FAT 4g; PROT 4g; FIB 4g; WW Points Plus: 4

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Healthy Cheesy Broccoli Potato Soup

When I read about new “healthy” ingredients that “taste just like” something I love… I get a little suspicious.

Perfect example:  Spaghetti Squash.  While it has the shape of pasta, it’s just not pasta AT ALL.  Another is Greek yogurt.  Yep, that’s not sour cream either…

While I tend to be suspicious and sometimes I don’t like the product, I do try it.  The same was true when I first heard about nutritional yeast.

Nutritional Yeast | No Thanks to Cake

The texture, to me, reminds me of goldfish food.  It’s flaky and yellow in color.  I’m not sure how this stuff ends up tasting cheesy, but it does.  I first use it in making Nosh and Nourish’s Garlicky Kale Chips, and today’s recipe is OFFICIALLY my favorite way to use nutritional yeast.

Healthy Cheesy Broccoli Potato Soup | No Thanks to Cake

I’ve never really had potato soup before, and I’m kicking myself for not eating it until now!  Actually, maybe it’s better that I haven’t tried the full fat, full calorie version.  I’ll stick to this one, instead!

I LOVE mashed potatoes, and this soup to me tastes like cheesy, creamy mashed potatoes… topped with yummy toppings!  I’ve made this recipe TWICE already, I’m such a fan of it.  And, I’ve got ingredients to make a third  batch this week.

Healthy Cheesy Broccoli Potato Soup

Adapted from Healthy Happy Life

Serves 3

INGREDIENTS

Healthy Cheesy Broccoli Potato Soup | No Thanks to Cake

For the Soup

1 large russet potato, peeled/roughly chopped
2-3 cups broccoli (mostly florets)
1/2 cup skim milk
1/2 cup chicken broth
1/2 tsp. salt (or to taste)
1/4 cup nutritional yeast
fresh black pepper to taste

For the Garnish
1/2 red onion, chopped
1/2 small tomato, diced (I used cherry tomatoes)
cayenne pepper + smoked paprika

More Toppings
3 slices precooked bacon, sliced green onions, cheddar cheese

INSTRUCTIONS

1. Boil a large pot of water and a few pinches of salt, enough water to cover the potatoes and broccoli.

2. Prep your veggies. Toss your potato into the boiling water. Cover.

Healthy Cheesy Broccoli Potato Soup | No Thanks to Cake

Healthy Cheesy Broccoli Potato Soup | No Thanks to Cake
3. After about 5 minutes, add in the broccoli and continue boiling until veggies are tender. Remove from heat. Drain water.

Healthy Cheesy Broccoli Potato Soup | No Thanks to Cake
Healthy Cheesy Broccoli Potato Soup | No Thanks to Cake

Healthy Cheesy Broccoli Potato Soup | No Thanks to Cake
4. Saute the chopped onion until it caramelizes – add some salt and pepper and a dash of cayenne and smoked paprika to enhance the flavor.

Healthy Cheesy Broccoli Potato Soup | No Thanks to Cake

Healthy Cheesy Broccoli Potato Soup | No Thanks to Cake

5.  Toss in the tomato.  Turn off heat. 

Healthy Cheesy Broccoli Potato Soup | No Thanks to Cake
6.  Mix the milk, broth, and yeast in a small bowl.  Whisk to combine.

Healthy Cheesy Broccoli Potato Soup | No Thanks to Cake

Healthy Cheesy Broccoli Potato Soup | No Thanks to Cake

7.  Place the potato, broccoli, and milk mixture back into the pot you used to cook the potatoes. Blend with an immersion blender until smooth. Note: Blend with extreme caution since contents will be quite hot.

Healthy Cheesy Broccoli Potato Soup | No Thanks to Cake

Healthy Cheesy Broccoli Potato Soup | No Thanks to Cake

Healthy Cheesy Broccoli Potato Soup | No Thanks to Cake

8. To serve, place 1 cup of the soup in your favorite bowl.

Healthy Cheesy Broccoli Potato Soup | No Thanks to Cake

9.  Add one piece of crumbled pre-cooked bacon, prepared per package instructions.  Note:  I use this precooked bacon because it’s incredibly easy to add to recipes.  Use what type of bacon you prefer.  Center-cut or turkey bacon are great substitutes as well.

Healthy Cheesy Broccoli Potato Soup | No Thanks to Cake

10.  Add a heaping tablespoon of the tomato-onion mixture. 

Healthy Cheesy Broccoli Potato Soup | No Thanks to Cake

Healthy Cheesy Broccoli Potato Soup | No Thanks to Cake

Per 1 cup soup + 1 Tbsp. tomato-onion mixture + 1 slice bacon:

CAL 171; CARB 28g; FAT 3g; PROT 12g; FIB 5g; WW Points Plus: 4

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