snack twice a day. Mid-morning I usually eat something sweet and in the afternoon, I tend to prefer something savory and salty. The snacks I make can be frozen or kept in the fridge, which is why I like to make a whole bunch at a time so I always have something on hand.
1) MINI PIZZAS
THESE ARE A creative SNACK IF I DO SAY SO MYSELF. THEY’RE GREAT FOR sharing OR FOR indulging IN ALL
BY YOURSELF. AND THE BEST PART IS THERE’S no dough INVOLVED.
PREPARATION: 20 MINUTES
… 1 ZUCCHINI
… 2 TABLESPOONS (30 ML)
… BLACK OLIVES, PITTED
… 8 MUSHROOMS
… 5 SLICES ORGANIC, COOKED
… 5 TABLESPOONS (75 ML) TOMATO
… HIMALAYAN SALT AND BLACK
PEPPER, TO TASTE
… 1 TABLESPOON (11 G) MUSTARD
Preheat the oven to 400°F (200°C). Slice the zucchini diagonally into 3
thick slices and then cut each slice horizontally into 3 pieces. Lay the zuc-
chini slices on a baking sheet and drizzle with the olive oil. Finely chop
the black olives and the mushrooms, and cut the turkey slices in half. Top
each of the zucchini slices with equal amounts of the turkey, tomato sauce,
olives, and mushrooms (in this order), and season with salt and pepper.
Bake the mini pizzas for 7 to 10 minutes in the oven, then place them on a
serving dish and top each with a bit of mustard. That’s it!
YIELD: 9 MINI PIZZAS
More snacks on the next page ==>