Image via Martha Stewart

Okay, I’m not really one for superlatives like “best ever” because obviously I haven’t experienced all the chocolate chip cookie recipes out there. But this recipe is really darn good.

Two weekends ago, new friends of ours (from my prenatal yoga class) invited us to join them for the weekend at their family’s lake house outside of Dallas. Not only did they treat us to homemade cinnamon rolls for breakfast, they also made a gallon-sized bag of these chocolate chip cookies. Delicious–but not so good for my resolution to cultivate a healthier lifestyle!

I’m a huge fan of eating popcorn for a snack. I love that it’s full of fiber but not calories! I’ve already talked about how easy it is to cook on the stove-top, but sometimes I need to cook it even faster. I recently learned that you can make your own super-quick popcorn by dumping some kernels in a paper lunch bag, adding a tablespoon of olive oil and seasoning, squeezing the excess air out of the bag, shaking to distribute the oil and seasoning, closing it with a little piece of tape, and popping it in the microwave (following the same directions you would for a traditional bag of

I used to be a microwave popcorn girl. Then I started reading the ingredients (or not being able to read them), and I decided to make the switch to stove-top popcorn. It’s so incredibly easy that I will never go back. I thought I would share my process, in case any of you are interested!

Directions:

• Pour olive oil into the bottom of a medium sauce pan (that has a lid).
• Let it heat up on medium heat.
• When it’s hot, add a layer of kernels to the pan.
• Cover the pot.
• When the first kernel pops, start moving the pan side to side on the burner. This prevents any