¼ cup regular popcorn
1 tbsp extra virgin olive oil
1 tsp salt, to taste
Pour popcorn kernels into a brown lunch bag. Drizzle with extra virgin olive oil, salt to taste or any other seasonings (optional), roll down the bag top a couple of times and shake. Microwave for 1-1/2 to 2 minutes or until a delay in the popcorn popping occurs.
*My favorite seasoning is to add a tablespoon of sugar and a teaspoon of salt onto the kernels before popping--it tastes like kettle corn.
Click on the following link to see this recipe posted on Ms. Mindbody’s Weekly Vegimental: “STAY STEADY THIS FALL - Simple Ways to Counteract the Stimulation of the Season” This was my response to her "STUFF I LOVE Homemade Cheese Popcorn." Don't forget to sign up to receive her weekly vegimental!