My latest snack obsession? Homemade stove-popped popcorn!
My fat of choice when it comes to popcorn is coconut oil because it can stand high heat and I like the subtle coconut flavor. Organic canola oil works, too. Sprinkling a few shakes of nutritional yeast (and some salt) onto the hot popcorn lends a savory note to the little puffed kernels and adds a nice yellow-orange hue. Just like movie popcorn, but way better for you.
Be like all the cool kids and start popping farm-to-table popcorn. Continue reading
Figsinmybelly 