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Instant Pot Broccoli

Making perfectly steamed broccoli in the Instant Pot is so easy and fast! This basically foolproof method makes tender, delicious broccoli every single time.

Instant Pot broccoli

Why This Recipe Is So Good

  • Broccoli in the Instant Pot couldn’t be easier! In less than 10 minutes, you have the perfect steamed broccoli.
  • This method is perfect for a quick and easy side dish. This recipe only has a zero minute cook time. Zero minutes!

How To Cook Broccoli in the Instant Pot

  1. Wash off the broccoli and cut off the florets.
  2. Place trivet in the bottom of the Instant Pot. Add the water and broccoli florets.
  3. Cover the Instant Pot with the lid . Put vent in “sealing” position. Click on “manual” or “pressure cook” and set on high for 0-1 minutes.
  4. Allow Instant Pot to come to pressure. Then release the steam and open the lid.
  5. Remove the broccoli and serve.
  • Uncooked broccoli in a bowl
  • Broccoli florets in an Instant Pot

Top Tips For Making

  • For really tender broccoli, cook for 1 minute. We like ours a little bit more firm, so we cooked for 0 minutes.
  • Make sure the Instant Pot lid and vent are properly in place. The Instant Pot will take about 6 minutes to come to pressure.
  • This Instant Pot broccoli is delicious plain, with a little salt and pepper, creamy cheddar cheese, or even some ranch dressing.
  • Just in case you wondered, the florets are the tree-like parts of the broccoli! Chop them off the large stem and discard the rest.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Instant Pot broccoli

More Easy Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Instant Pot broccoli
Print Recipe

Instant Pot Broccoli

Broccoli in the Instant Pot is the easiest way to get perfect broccoli every time.
Prep Time3 mins
Cook Time6 mins
Course: Vegetables
Cuisine: American
Keyword: easy recipe, healthy side dish, pressure cooker
Servings: 4 servings
Calories: 39kcal
Author: Emily Stallings
Cost: $0.45

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 1 pound broccoli uncooked
  • 1/2 cup water

Instructions

  • Wash off broccoli and cut off florets.
  • Place trivet in the bottom of the Instant Pot and add water and broccoli florets.
  • Cover Instant Pot with lid and put vent in "sealing" position. Click on "manual" or "pressure cook." Set on high for 0-1 minutes (see notes).
  • Allow Instant Pot to come to pressure. Release steam and open lid after cooking is complete.
  • Remove broccoli. Serve.

Notes

  • Cook time: 0 minutes for firm broccoli, 1 minute for very tender broccoli.
  • Instant Pot notes: Make sure lid and vent are properly in place. Will take about 6 minutes to come to pressure.
  • Serving suggestions: With ranch dressing or cheese.
  • Florets: Florets are the top, tree-like part of the stalk of broccoli.

Nutrition

Calories: 39kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 358mg | Fiber: 3g | Sugar: 2g | Vitamin A: 706IU | Vitamin C: 101mg | Calcium: 53mg | Iron: 1mg

Appetizer

Brussels Sprouts Salad (Whole30, Paleo)

This salad filled with brussels sprouts, cranberries, and apples delivers the most beautiful amounts of crunchy fresh flavors! Evenly coated in a delicious and silky oil-based dressing, this salad is packed with the perfect balance of naturally sweet and tangy flavors.

close-up image of brussels sprouts salad with acv dressing

Why This Brussels Sprouts Salad Is SO Good!

  • This salad is sooo good because of the fresh and raw ingredients!
  • The perfect amount of sweet, yet savory flavors are compiled in this salad.
  • This brussels sprouts salad is non–dairy and perfect for the paleo or Whole30 diet.

Are brussels sprouts healthy?

Brussels sprouts are filled with all sorts of nutrition. Not only are brussels sprouts rich with antioxidants, but they are also high in fiber, vitamin K, and contain healthy omega-3s!

We really like this salad because it is also filled with apples, cranberries, and apple-cider vinegar which also have amazing benefits! Apples contain important antioxidants, flavonoids, and fiber! With cranberries that act as superfoods, this salad is really just jam-packed with all things nutritious and good.

Instructions For Brussels Sprouts Salad With Apples And Cranberries:

step-by-step photo of brussels sprouts salad with apple cider vinaigrette
  1. Preheat the oven to 400 degrees Fahrenheit or 204 degrees Celsius.
  2. Cut the ends off the brussels sprouts and cut each one in half. Cover the brussels sprouts with avocado oil. Once the oven has preheated, roast brussels sprouts on baking sheet on the top rack for about 30 minutes. Flip about halfway through for an even char.
  3. While the brussels are cooking, finely chop apple and mince the garlic. Squeeze some fresh lemon juice on the apples to prevent some discoloration. Set the apples aside in a medium bowl.
  4. For the vinaigrette, whisk together one and one half cups of olive oil, half a cup of apple cider vinegar (with the mother), two tablespoons of dijon mustard, minced garlic, salt, and pepper. Transfer to serving jar. This dressing will separate, just give it a good shake!
  5. Once the brussels sprouts are finished cooking and are evenly browned, combine the roasted brussels sprouts with cranberries and apples in a large bowl. Mix the ingredients together until evenly combined.
  6. Pour the vinaigrette over the salad until evenly coated. Serve warm or cold!
overhead shot of brussels sprouts salad on white plate

Chef’s Notes

  • If on Whole30, be sure to use a compliant dijon mustard that does not contain white wine.
  • We used dehydrated cranberries for this recipe.
  • Spruce things up by adding nuts or seeds to this salad!
  • The vinaigrette will definitely separate, but just give it a shake.

Will this salad be good if left in the refrigerator?

Yes, this salad is great as a leftovers recipe! Just store the brussels sprouts salad in an airtight container. In the fridge, the salad will be good for about three or four days.

Our apple cider vinaigrette recipe can be found here.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Have you made this recipe? We would love to hear your feedback! Please leave a rating and comment so we can chat.

Be sure to share your photos of your creations on Instagram too!

Be Sure To Check Out These Other Amazing Salads!

Print Recipe
5 from 1 vote

Brussels Sprouts Salad with Apples and Cranberries

This salad filled with brussels sprouts, cranberries, and apples delivers the most beautiful amounts of crunchy fresh flavors! Evenly coated in a delicious and silky oil-based dressing, this salad is packed with the perfect balance of naturally sweet and tangy flavors.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Salad
Cuisine: American
Keyword: apple cider vinaigrette, apple cider vinegar, apples, brussels sprouts, cranberries, easy greek salad recipe, olive oil
Servings: 4 people
Calories: 109kcal
Author: Savannah McGhee
Cost: $6

Ingredients

  • one pound brussels sprouts
  • two tablespoons avocado oil
  • two apples finely chopped
  • 1 cup cranberries dehydrated
  • 2 cups apple cider vinaigrette see below

Apple Cider Vinaigrette

  • 1.5 cups olive oil
  • 1.5 cup apple cider vinegar with the "mother"
  • 2 tablespoons dijon mustard see notes
  • 2 cloves garlic minced

Instructions

  • Preheat the oven to 400 degrees Fahrenheit or 204 degrees Celsius.Cut the ends off the brussels sprouts and cut each one in half. Cover the brussels sprouts with avocado oil.
  • Once the oven has preheated, roast brussels sprouts on baking sheet on the top rack for about 30 minutes. Flip about halfway through for an even char. While the brussels are cooking, finely chop apple and mince the garlic.
  • Squeeze some fresh lemon juice on the apples to prevent some discoloration. Set the apples aside in a medium bowl.For the vinaigrette, whisk together one and one half cups of olive oil, half a cup of apple cider vinegar (with the mother), two tablespoons of dijon mustard, minced garlic, salt, and pepper. Transfer to serving jar.
  • This dressing will separate, just give it a good shake! Once the brussels sprouts are finished cooking and are evenly browned, combine the roasted brussels sprouts with cranberries and apples in a large bowl.
  • Mix the ingredients together until evenly combined.Pour the vinaigrette over the salad until evenly coated. Serve warm or cold!

Nutrition

Serving: 8ounces | Calories: 109kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

Appetizer

Rosemary Roasted Potatoes

These roasted potatoes are the best, and they are perfect for any meal! Salt, avocado oil, and rosemary create the most deliciously tasting potatoes, ever. Whole30 and vegetarian, this recipe is subtle, but extremely flavorful!

close up image of rosemary roasted potatoes on white plate with sauce.

What makes this Rosemary Roasted Potatoes recipe so easy?

There are quite a few reasons as to why this recipe is just, like, so simple.

  • All the ingredients needed are salt, pepper, fresh rosemary, a neutral oil, and the potatoes!
  • This recipe can literally be created in one bowl. That’s right. Mix it all together and enjoy the absence of additional dishes.
  • Stress-free. Simply mix the ingredients and transfer to the oven. That’s it!

Is this recipe healthy?

Hmm, yes! This recipe is *totally* healthy, and it is Whole30! We made a dipping sauce for this recipe, which is NOT Whole30. The potatoes? Oh, yes.

This recipe is healthy because it is utilizes fresh ingredients and everything is real. The ingestion of golden potatoes is a great way to gain some additional potassium and vitamin C. Avocado oil is extremely rich in healthy fats and antioxidants, such as oleic acid and lutein.

Instructions for Rosemary Roasted Potatoes

instructions on how to cook rosemary roasted potatoes
  1. Preheat oven to 400 degrees.
  2. Finely chop fresh rosemary and cut potatoes in quarters.
  3. In a medium bowl, mix the potatoes with oil, salt, pepper, and rosemary.
  4. Transfer the potatoes to a baking sheet and arrange in a single layer.
  5. Bake potatoes for about an hour or until they have a nice “roasted” look. Flip potatoes twice while cooking.
overhead shot of rosemary roasted potatoes on white plate with lemon garlic sauce

Chef’s Tips

  • Unsure if the peels should be left on the potatoes? We left them on! Just wash the potatoes really well prior to making the recipe.
  • We used avocado oil for this recipe, but grapeseed could work, too.
  • Don’t have fresh rosemary? That’s okay, dried rosemary will work.

For the dipping sauce, we used our delicious Lemon Garlic Sauce which can be found here.

Be Sure Check Out These Other Healthy Recipes!

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

I would love to hear if you have tried this recipe! – do leave me a star rating and comment down below!

Be sure to share your photos of your creations on Instagram too!

Print Recipe

Rosemary Roasted Potatoes

This Rosemary Roasted Potatoes recipe is seriously so easy and delicious. This recipe is Whole30 and vegetarian, and it is perfect as a family-friendly addition to any main course!
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American
Keyword: easy recipe, healthy, roasted potatoes, rosemary, side dish, vegetarian, whole30
Servings: 4 people
Calories: 163kcal
Author: Savannah McGhee
Cost: $5

Ingredients

  • 1.5 pounds golden potatoes quartered
  • 2 tablespoons avocado oil
  • 1 tablespoons rosemary minced
  • 1 tablespoon salt adjust as needed
  • 1 teaspoon pepper adjust as needed

Instructions

  • Preheat oven to 400 degrees. Finely chop fresh rosemary and cut potatoes in quarters.
  • In a medium bowl, mix the potatoes with oil, salt, pepper, and rosemary. Transfer the potatoes to a baking sheet and arrange in a single layer.
  • Bake potatoes for about an hour or until they have a nice "roasted" look. Flip potatoes twice while cooking.

Nutrition

Serving: 8ounces | Calories: 163kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 1761mg | Potassium: 703mg | Fiber: 5g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 20mg | Calcium: 57mg | Iron: 6mg

Easy

Low Carb Chili

This Low Carb Chili is out of this universe amazing and super easy to make! With very little work and ingredients, this recipe will earn your kitchen some bonus points for being made in less than 30 minutes and tasting so good! Low carb, keto, Whole30, and paleo, too.

Low Carb Chili in a pot and bowl with sour cream, shredded cheese, cilantro, and green onions.

If you are looking for a chili recipe without the beans, then this is for you! This Low Carb Chili is so perfect for weeknight dinners, meal prepping and planning, and any time of the year! We are in love with all of the robust and tender flavors thanks to onions and garlic this recipe has to offer.

Why This Low Carb Chili Is So Good!

  • It is super flavorful and has unique flavors thanks to cumin, chili powder, garlic, and chipotle peppers.
  • This chili is not overwhelmingly spicy, and it’s healthy!
  • This recipe is super easy to make, and it is so family friendly.
  • It only has 5g net carbs, making it keto friendly.

How To Make This Chili Recipe – Step by Step

  • In a large pot or dutch oven, saute onions and garlic under medium heat. Add ground beef.
  • Break up the ground beef as it cooks, and cook until browned. Drain fat from pot once it is finished.
  • Add the jalapeno, garlic, tomato paste, diced tomatoes, beef broth, chili powder, cumin, and salt. Stir. Place two chipotle peppers in chili for flavor.
  • Bring all ingredients to a boil and reduce to a simmer. Simmer for at least 20 minutes, and take chipotle peppers out prior to serving.
  • Garnish chili with toppings of choice such as shredded cheese, sour cream, cilantro, avocado, tortilla strips, or green onions.
Step by step photos of low carb chili.

What makes this recipe low carb?

What makes this recipe low carb is the fact it does not contain any beans. Different types of beans contain various carbohydrate contents, but the numbers are all pretty high. A tablespoon of kidney beans is equal to 110g of carbohydrates. Can you believe that?!

Because this chili has only 5g net carbs, it’s keto friendly as well.

Does this low carb chili freeze well?

Absolutely! Just stick it in an airtight storage container or heavy-duty freezer bag and freeze away! If you are placing chili in a bag, make sure you freeze the chili flat to ensure better storage organization. When you are ready to thaw the chili, simply place frozen chili in a bowl. How nice it is to be able to grab a precooked meal from the freezer! I think we all enjoy that!

Tips to Make Low Carb Chili

  • Make sure you are buying organic grass-fed beef.
  • 145 degrees is the proper temperature for cooked beef.
  • Make this recipe dairy-free by omitting the cheese and/or sour cream.
  • Make sure you take the chipotle peppers out of the chili prior to serving.

Be Sure to Check Out These Other Amazing Recipes!

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.

I would love to hear if you have tried this Low Carb Chili recipe – do leave me a star rating and comment down below!

Be sure to share your photos of your creations on Instagram too!

Bowl and pot of low carb chili with cilantro, cheese, sour cream, and jalapeno.
Print Recipe
5 from 12 votes

Low Carb Chili

This Low Carb Chili is SUPER easy to make, and it is ready in less than 30 minutes! Not only does this recipe contain flavorful ingredients, but it has just the right amount of spice, too. Whole30, paleo, low carb, keto.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: delicious, easy recipe, fall, healthy, low carb, low carb chili, paleo, weeknight dinner, whole30, winter
Servings: 8 people
Calories: 330kcal
Author: cherylmalik
Cost: $12

Ingredients

  • 2 pounds ground beef organic grass-fed
  • 1/2 onion onion finely chopped
  • 8 cloves garlic finely minced
  • 28 ounces diced tomatoes in a can, with liquid
  • 1/4 cup tomato paste
  • 1/4 cup chili powder
  • 2 tablespoons cumin
  • 1 tablespoon salt kosher
  • 1 teaspoon pepper
  • 3/4 cup beef broth
  • 2 chipotle peppers canned
  • 1 can jalapenos

Instructions

  • Finely dice onions and mince garlic. In a large pot or dutch oven, saute onions and garlic under medium heat. Add ground beef.
  • Break up the ground beef as it cooks, and cook until browned. Drain fat from pot once it is finished. Add the jalapeno, garlic, tomato paste, diced tomatoes, beef broth, chili powder, cumin, and salt.
  • Stir. Place chipotle peppers in chili for flavor. Bring all ingredients to a boil and reduce to a simmer.
  • Simmer for at least 20 minutes, and take chipotle peppers out prior to serving. Garnish chili with toppings of choice.

Nutrition

Serving: 8ounces | Calories: 330kcal | Carbohydrates: 9g | Protein: 22g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 1111mg | Potassium: 627mg | Fiber: 2g | Sugar: 4g | Vitamin A: 260IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 5mg

Dairy-Free

Grilled Peaches Recipe with Honey

This healthy grilled peaches recipe is crazy easy and quick but oh so good. With only two simple ingredients, you can enjoy this sweet treat all summer. Fire up your grill to make a quick snack or dessert!

Grilled peaches on a baking sheet

I don’t know about you, but when I think of summer fruits, I think of peaches. My favorite way to eat a peach is grilled. Warm, soft, and slightly nutty from the heat of the grill…they really are one of life’s simple pleasures. What sends these peaches over the edge are my all time favorite ingredients: cinnamon and honey with some fresh mint added for good measure. Versatile and oh so decadent, these warm grilled peaches could not be easier to prepare and they made the most glorious ending to your favorite summer meal. 

When I was thinking about grilling these peaches, I thought of about a hundred different ways to add a little zing to them. And then it dawned on me. Why not use my all time favorite ingredient? Honey. I am obsessed with honey. It is sticky, it is sweet, and it is absolutely delicious. And what just so happens to pair perfectly with peaches? You guessed it: honey!

Peaches with pits removed before being cooked

Why This Grilled Peaches Recipe Is So Good

Grilled peaches are delicious on their own, but adding that sweet honey mixture sends them over the edge. Really, it sends them careening down the side of a mountain, That’s how good these easy grilled peaches are.

  • These peaches are so simple to make, but they pack a huge punch in the flavor department. They are sure to impress at your next barbecue!
  • They are packed with flavor, but only uses very few ingredients.
  • These easy grilled peaches are  a crowdpleaser. Not only are they delicious, they are insanely versatile.
  • Have I mentioned that they are SO easy to make?
A peach half dipped in honey

How to make sweet grilled peaches with honey

I love how easy and fuss free it is to make this delicious summer dessert!

  1. Begin by preheating your grill on high for at least 15 minutes.
  2. Meanwhile, cut your peaches crossways following the natural line on the peach. Separate and remove the pits. 
  3.  In a shallow bowl, whisk together 3 tablespoons honey, 1/16 teaspoon of cinnamon, and 1/16 teaspoon of salt. Be sure to re whisk this mixture just before you coat the peach in it.
  4. Dip each peach half in the honey mixture until it’s completely coated.
  5. At this point your grill should be hot enough. Open the lid and keep the heat on high. Place the peach halves cut side down and grill for 3-4 minutes, or until grill marks are achieved. 
  6. At this point your grill should be hot enough. Open the lid and keep the heat on high. Place the peach halves cut side down and grill for 3-4 minutes, or until grill marks are achieved. 

Do peaches need to be ripe to grill?

Ideally it’s great to have fresh peaches to grill, they are sweeter and the flavor is much more pronounced. However, it can be really hard to get your hands on perfectly ripe peaches and that’s where the magic of the grill comes in! The heat from the grill will intensify the natural sugars in the peaches to make underripe fruit sweeter and softer.

How do you remove peach pits?

You remove the pits from peaches, in a similar way you would remove a stone from an avocado. Cut the peaches in half along the natural line, then twist each half in opposite directions. Remove the stone with the tip of a knife.

Peach halves on the grill

Cook’s Tips

  1. Be sure to choose peaches that are ripe but still firm. That extra firmness will keep your peaches from disintegrating on the grill.
  2. Peaches stick very easily on a hot grill, especially with that honey acting like a glue. Grab a clean, old dish towel and ball up one corner. Soak the corner of the towel in a neutral oil, such as avocado oil. Carefully coat your grill grates until they are covered in the oil. This will prevent your peaches from sticking and pulling apart.
  3. The keys to achieving beautiful grill marks are time and patience. Don’t mess with the peaches once you’ve put them down on the heat. If you try and lift them off too early, they will stick and pull apart. Cook for at least 4 minutes before you flip them. 

Serving suggestions and variations for this easy fresh peach recipe

You can eat these grilled peaches as is, or serve them with vanilla bean ice cream, whipped cream, or anything cool and creamy that you like.

Variations:

  1. Use maple syrup in place of the honey. 
  2. Top them with a scoop of vanilla bean ice cream for an extra sweet treat.
  3. You can also serve them with some plain Greek yogurt, sweetened with a little honey and add a small pinch of cinnamon.
Grilled peaches served on two white plates and drizzled with honey

I would love to hear if you have tried this grilled peaches recipe – do leave me a star rating and comment down below!

Grilled peaches on a baking sheet
Print Recipe
5 from 11 votes

Grilled Peaches with Honey

This grilled peaches recipe is crazy easy and quick but oh so good.
Prep Time22 mins
Cook Time8 mins
Total Time30 mins
Course: Appetizer, Dessert, Snack
Cuisine: American
Keyword: easy fresh peach recipe, grilled peaches recipe, grilled peaches with honey
Servings: 4
Calories: 106kcal
Author: cherylmalik

Ingredients

  • peaches
  • 3 tbsp honey
  • 1/16 tsp cinnamon
  • 1/16 tsp salt

Instructions

  • Begin by preheating your grill on high for at least 15 minutes.
  • Meanwhile, cut your peaches crossways following the natural line on the peach. Separate and remove the pits. 
  •  In a shallow bowl, whisk together 3 tablespoons honey, 1/16 teaspoon of cinnamon, and 1/16 teaspoon of salt. Be sure to re whisk this mixture just before you coat the peach in it.
  • Dip each peach half in the honey mixture until it's completely coated.
  • At this point your grill should be hot enough. Open the lid and keep the heat on high. Place the peach halves cut side down and grill for 3-4 minutes, or until grill marks are achieved. 
  • Flip and grill another minute or so, just until the rounded side is softened. Remove from the grill with tongs and serve over yogurt or ice cream with extra honey, mint, or chopped pistachios.

Notes

Variations
  • Use maple syrup in place of the honey. 
  • Enjoy with a scoop of vanilla bean ice cream for an extra sweet treat.
  • You can also serve them with some plain Greek yogurt, sweetened with a little honey and add a small pinch of cinnamon.

Nutrition

Calories: 106kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 285mg | Fiber: 2g | Sugar: 26g | Vitamin A: 490IU | Vitamin C: 9.9mg | Calcium: 9mg | Iron: 0.5mg