<http://schema.org/articleBody>
"  I have a confession to make: I&amp;#039;m a salty snack fanatic. Fresh warm glazed donuts, exotic flavored ice cream, buttercream laden layer cakes\u2013I can pass them by after only one bite, sometimes even a mere sugary whiff. But stick a bag of crispy potato chips in front of me and I can polish off the whole thing in the span of time it takes to get to the next commercial break on my favorite TV show. For the new year, in what may be a short-lived effort to eat more healthfully, I&amp;#039;m trying to buy less of those oh-so-easy-to-open temptations. But, I can&amp;#039;t give up my guilty pleasure entirely (after all, deprivation can lead to bingeing and that would not be a pretty sight). So on my last trip to the supermarket, I grabbed a jar of popcorn. To be technically correct, it was &amp;quot;popping corn.&amp;quot; That&amp;#039;s right, the old-fashioned kernels that don&amp;#039;t come pre-measured and pre-seasoned. I don&amp;#039;t have a popcorn popper, like these GHRI-tested favorites, but I do have a stove and heavy pan with a lid.  Because the ritual of measuring out the corn and olive oil, heating the saucepan, and waiting for the popping to slow down takes at least 15 minutes to go from yellow kernels to fluffy white puffs, I&amp;#039;m less likely to gorge before I think. A bit of my favorite truffle-flavored salt, and I&amp;#039;m ready to savor the rewards of my patience. It may not be an RD-recommended diet plan (click here for recommendations from Sam Cassetty, GHRI&amp;#039;s nutrition director, and other GH experts), but taking the time to eat slowly and with some forethought is always a good idea. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/healthy/a22527/popcorn/>