poppin corn

Sometimes, even nutrition educators crave something that is crunchy and salty. What I almost never want is something greasy. (I understand that most people on Earth do not share this aversion. I don’t get most people.) I also happen to spend a lot of time with a boy who really likes snacks that are crunchy and salty, and lately, we’ve been making a lot of popcorn. While it’s no kale chips, it’s certainly not unhealthy, and it is way cheaper and better than potato chips! It’s also so easy to make and have on hand for when those crunchy/salty/greasy cravings hit. I buy it in bulk – $1.49 a pound.

First, you put 1/2 tbsp of oil in a skillet. I used coconut because I’m out of olive oil. You can use whatever oil you want. Measure out 1/3 cup of kernels.


Place three kernels in with the oil, and put it on a medium-high heat. Wait for those kernels to pop…

Then add the rest! Quickly turn the heat off for 30 seconds. This helps protect against that horrible burned popcorn smell.

popcorn 2  IMG_1871

After 30 seconds, put the heat back up to the same level as before. Give the pan a few shakes. Watch them pop!


1/3 cup of kernels makes a ton of popcorn. It tastes great with salt and nutritional yeast – so good!


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