Happy June everyone! Can you believe we’re almost halfway through 2014 already? Pat and I have now officially lived in San Francisco for one year and every day I fall more madly in love with this amazing city. I really don’t like season at all, so to live in a place where the weather is the same every day suits me just fine. We may not have the hot summer nights of Wisconsin, but when I’m running in shorts in November it’s all worth it.
Speaking of runs, my New Year’s resolution was to do a long run every weekend that I’m not working. After three weeks of mowing on carbs and argan oil during our honeymoon in Morocco, I came back to find that I’d gained five pounds during that short time! I used the excuse of a New Year’s resolution to re-commit to running. My goal was simple – do a long run (at least an hour) every weekend that I am not working at the hospital. I’m happy to report that I’ve stuck to it so far.
Read more and get the recipe + giveaway after the jump!
Having a goal is definitely paying off. I’m back at my usual weight and when I was at the doctor’s office last week, he checked my pulse and my resting heart rate is in the 40’s – a sign that my heart is in tip-top shape. I’m even considering signing up for a race or two this summer with some friends.
Today I want to share with you a recipe for honey sea salt popcorn. Popcorn is a great healthy snack that is full of fiber, so it’s very filling. The butter in this recipe makes it a little less healthy than usual, but it’s still a great alternative to something like a baked good. I used this special honey that my friend Kosta sent me. The complexity of his white thyme & forest herbs honey really elevated this snack from ordinary to gourmet.
2 minPrep Time
5 minCook Time
7 minTotal Time
- 2 to 3 T. olive oil
- 1/2 cup popcorn kernels
- 2 T. butter, melted
- 2 T. honey
- 1/4 tsp sea salt
- Heat the olive oil and 2 kernels of popcorn in a large, deep pan with a lid on medium heat.
- Once the kernels pop, add the remaining kernels. Cover and shake the pot, holding the lid on. Remove the pot from the heat for about 20 seconds.
- Return the pot to heat and cook, shaking occasionally, until the popping sound slows and almost stops, about 3-5 minutes.
- Combine the honey, melted butter and sea salt. Pour over freshly made popcorn. Put the lid back on and shake vigorously to coat. Add more sea salt as needed.