ROSEMARY, SEA SALT & SESAME POPCORN

Forget about fat- and additive-laden potato chips; popcorn can be cooked in a fraction of the oil for a healthier alternative.

SERVES: 4     PREP: 10–15 MINS     COOK: 6–8 MINS

⅓ cup sesame seeds

2 tablespoons olive oil

2 rosemary stems, torn into large pieces

1 cup popping corn

1 teaspoon sea salt

2 tablespoons balsamic vinegar, or to taste

1. Add the sesame seeds to a large skillet with 1 teaspoon of the oil, cover, and cook over medium heat for 2–3 minutes, shaking the pan from time to time, until the seeds are toasted golden brown and beginning to pop. Scoop out of the pan into a bowl and wipe out the pan with a piece of paper towel.

2. Add the remaining oil and the rosemary to the pan and heat gently, shaking the pan to release the rosemary’s oil. Add the corn, cover with the lid, and cook over medium heat for 3–4 minutes, shaking the pan, until all the popcorn has popped.

3. Remove from the heat, sprinkle with the toasted sesame seeds and season with the salt and vinegar, then transfer to a serving bowl, discarding the rosemary just before eating.

per serving: 79 cal / 25.2g fat / 3.2g sat fat / 30g carbs / 1.6g sugars / 1.5g salt / 6.6g fiber / 6.4g protein

GET POPPING

Popcorn is a natural whole grain and a great source of complex carbohydrates. Stay away from the buttery and sugary toppings, which pile on the calories.