In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
1/4 cup freshly grated parmesan cheese
2 teaspoons paprika
Sea Salt and Pepper to taste
1 tbsp canola oil
1/4 cup popcorn kernels
Mix the parmesan, paprika, salt and pepper in small bowl and set aside.
Heat the canola oil and 3 popcorn kernels in medium saucepan over medium-high heat.
When 1-2 of the kernels pop, reduce the heat to medium and add the remaining kernels.
Cover and cook, shaking the pan occasionally, until popping subsides. (Approx 2 mins).
Transfer the popcorn to a large bowl lined with a paper towel.
Sprinkle with the parmesan mixture and toss.
