Nutrition: October 2015
“Everything that you put into your body and mind matters.”
~ Anonymous
October's Recipe of the Month:
Rosemary Parmesan Popcorn
by Runner's World
Nuts offer protein, healthy fats, and antioxidants to fuel your running and recovery. Like all nuts, pecans are high in fat, with about 200 calories and 20 grams of fat per ounce (about 20 pecan halves). But the heart-healthy unsaturated fat can help reduce LDL ("bad"cholesterol) and raise HDL ("good" cholesterol). They're also packed with bone-strengthening magnesium. Popcorn is a carb-packed, fiber-rich whole grain. Keep it healthy by popping your own (or buying pre-popped plain) and seasoning it with a touch of oil and a sprinkle of dried rosemary and Parmesan.
Directions:
- Place the popcorn kernels in a paper bag. Fold down the top a couple of times, leaving room in the bag for the kernels to pop.
- Microwave on high for 1 to 2 minutes, until popping slows down to a couple seconds between pops.
- Give the bag a few shakes to encourage unpopped kernels to pop.
- Be careful not to burn yourself with steam when opening the bag.
- Transfer the popcorn to a bowl and drizzle with the oil.
- Sprinkle with the rosemary and cheese.
- Toss well to coat evenly.
Ingredients:
- 2 tablespoons plain popcorn kernels
- 1 teaspoon olive oil
- 1 teaspoon finely chopped fresh rosemary
- 1 tablespoon grated Parmesan cheese
Recipe Key: Gluten-Free, Vegetarian, Fast, Low-Calorie
Makes: 1 serving
Total time: 5 minutes
NUTRITION PER SERVING: 155 calories, 19 g carbs, 4 g fiber, 5 g protein, 7 g total fat, 1.5 g saturated fat, 79 mg sodium