Photo by ThomasLife/flickr.com

National Popcorn Day is as good an excuse as any to pass along our “recipe” for our favorite evening snack. As any hard-working triathlete knows, that special breed of munchies that strikes after 7 p.m. are some of the hardest to resist.

A small bowl of this inexpensive snack, popped in coconut oil (now deemed a healthy fat), will satisfy your cravings with low-fat, low-sodium style. According to The National Popcorn Board, plain air-popped popcorn has about 31 calories a cup, while plain oil-popped corn contains about 55 calories per cup. (We find the below ratio to work well, but basically, the more oil you use, the fluffier your popcorn.)

A sprinkle of nutritional yeast (a sugar-, dairy-, and gluten-free source of protein and B-vitamins) adds a nutty, almost cheesy flavor. Find it in your health food store or in the bulk aisle. Trust us: you’ll never make microwaved popcorn again.

Recovery Popcorn

Ingredients

½ cup organic yellow popcorn

1-2 Tbsp coconut oil (cheaper on Amazon, we like Nutiva Organic extra virgin)

Optional: spray coconut oil

2 Tbsp nutritional yeast

Sea salt

Preparation

1. Place coconut oil in a large saucepan, or if you have one, a Whirley Pop. Turn the element head to medium, and add three kernels of corn. When the kernels pop, add the rest of the popcorn, and increase the heat a touch.
2. If using a Whirley Pop, turn the handle a few times; if not, shake the pot a little to mix the oil and kernels. Let the corn pop away until popping slows, remove from heat and dump in a bowl.
3. For more “stick power,” spray popcorn briefly with spray oil. Top with nutritional yeast and sea salt. Enjoy!