Eating healthy or being on a diet doesn’t mean you can’t have snacks! These quick and convenient bites are creative and delicious.
Make sure you use clean, simple ingredients for this delicious breakfast or snack option. Choose peanut butter and jam without added sugars or preservatives. This protein-packed rice cake is both sweet and satisfying.
1 apple sliced and cored
2 Tbsp peanut butter, almond butter, or sunflower butter
Mini chocolate chips — dairy-free, gluten-free, vegan and non-GMO options are available, such as Enjoy Life brand.
Preheat oven to 400 degrees F. Line a metal baking sheet with parchment paper or foil (if using foil, spray lightly with nonstick cooking spray). Set aside.
Slice zucchini into thin (about ⅛-¼”) slices.
Pour vegetable broth into a pot, add all spices, sea salt, and pepper and bring to a boil.
Slowly add the cornmeal and whisk constantly to prevent lumps. Cook for about 5 minutes on low heat, then turn off the heat.
Pour the polenta into a baking dish, lined with parchment paper. I used a 9-inch square pan. Put the pan into the fridge for about 1 hour to set.