Now, I’ve gone old school. I put a pot on burner, add a splash of oil and then the kernels. After the corn is popped, add a dash of salt and that’s it. Nothing fancy. But after this, you’ll never go back to the packaged, microwaveable stuff.
For variety, I’ll mix my popcorn with some really good grated cheese (like Asiago) or I’ll throw in a tablespoon of chocolate chips to satisfy a sweet and salty craving. My approach to popcorn is how I approach all food and diet:
1) It must taste good.
2) Try to make it yourself.
3) Don’t be afraid of a little fat, sugar or salt if you’re following rule #2.
Makes 2 servings
1 tablespoon canola or olive oil
1/4 cup popcorn
1/8 teaspoon kosher salt
In a large covered pot, heat oil and popcorn over medium-high heat. Remove from heat immediately after kernels are done popping. Add salt and serve. Each serving will be about 165 calories, 4 grams fiber and 8 grams fat, mostly unsaturated.
—Deanna Segrave-Daly, RD, LDN, is a seasoned spokesperson, writer and presenter, specializing in culinary nutrition. She’s a partner/owner at Teaspoon Communications and lives outside Philadelphia with her husband and three-year-old daughter. Visit Deanna at www.teaspooncomm.com