Seasoned Popcorn

1 cup Popcorn (unpopped)
2-3 TB coconut oil melted
3-4 TB nutritional yeast
popcorn salt*
1 large paper bag

*to make popcorn salt, just blend salt into powder in your blender. It sticks to the popcorn so much better.

Pop the popcorn in an air popper 1/2 cup at a time.  Pour it into the paper bag.  Pour in the coconut oil (trying not to get it all over the bag) and sprinkle in the nutritional yeast and popcorn salt.  Shake and serve.


This recipe makes a A LOT of really good popcorn.

Kettle Korn

1/2 cup (unpopped) popcorn
1/4 cup butter
1/3 cup sugar
1/4 cup corn syrup
1/2 tsp vanilla
1 tsp salt

Pop 1/2 cup popcorn in air popper. Set aside in large bowl.
Heat next 3 ingredients in small sauce pan, stirring constantly until boiling.
Boil and stir for 1 minute. Remove from heat. Stir in vanilla. Pour over popcorn. Stir and sprinkle on the salt.

This recipe tastes like kettle corn, but has the consistency of caramel popcorn (just a little gooey). It's the perfect balance of sweet and salty, which is bad, because I can eat the whole bowl.

Roasted Pumpkin Seeds

1 large cookie sheet (with sides) of pumpkin seeds. (About 4 cups) I don't rinse them, but you can
2 tsp worchestershire sauce
3 TB melted butter
1 1/2 to 2 tsp salt

Mix it all together and bake for 2 hours at 250 degrees. Stir often.

These measurements are approximate.

Click here to read about the health benefits of pumpkins seeds.