Paleo Snacks-On-The-Go Recipes · 2014-01-04 · Frozen Yogurt Dipped Strawberries Preparation 1...

Paleo Snacks-On-The-Go RecipesInsanely Healthy and Delicious Paleo Recipes Brought To You By:PaleoValley.com

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Snacks-On-The-Go:If you are failing to prepare, you are preparing to fail.

Preparing healthy snacks for your day will ensure your brain and body are operating at peak efficiency and that you are feeling your best.

When you don't have snacks you will be far more likely to fall victim to convenience foods that will likely wreak havoc on your blood sugar levels, your mood and you energy levels.

Healthy snacks set you up for success.

Table of Contents

Baked Squash Chips.........................................................................................page 1Toasted Vanilla Coconut Bars..........................................................................page 2Trail Mix...............................................................................................................page 3Cherry Vanilla Bars............................................................................................page 4Banana Peanut Butter Nibs..............................................................................page 5 Peach Crisps.......................................................................................................page 6Strawberry Almond Parfaits.............................................................................page 7Smoked Jerky.....................................................................................................page 8Roast Beef, Cheese, Cucumber Sandwich Bites...........................................page 9Fresh Apple & Pear Almond Butter Treats...................................................page 10Mint Pesto Veggie Dip....................................................................................page 11Cinnamon Apple Crisps.................................................................................page 12Baked Apple Chips.........................................................................................page 13Fruit By The Foot.............................................................................................page 14Zucchini Chips.................................................................................................page 15Frozen Yogurt Dipped Strawberries.............................................................page 16Rosemary Roasted Almonds..........................................................................page 17Fresh Fruit Salad..............................................................................................page 18Chocolate Balls................................................................................................page 19Herb Crackers..................................................................................................page 20Grilled Zucchini Pizza Bites............................................................................page 21Crunchy Roasted Chickpeas..........................................................................page 22Banana Chips...................................................................................................page 23Coconut Peanut Butter Balls..........................................................................page 24Sunflower Crunch............................................................................................page 25Zucchini Pizza Boats........................................................................................page 26Chocolate Covered Nuts................................................................................page 27Apple Cinnamon Cookies..............................................................................page 28Coconut Chips.................................................................................................page 29Sweet Potato Muffins......................................................................................page 30Coconut Apricot Bars......................................................................................page 31Honey Rosemary Cashews.............................................................................page 32

Baked Squash Chips

Preparation

1 Preheat the oven to 200F.

2 Using a mandolin , slice the squash as thin as you can.

3 Grease a cookie sheet with coconut oil. Then line the squash slices up on the cookie sheets.

4 Sprinkle sea salt and garlic powder over the squash slices.

5 Put the cookie sheets into the oven. Let the squash chips bake for 2-3 hours.

Ingredients

• 1 yellow squash

• Garlic powder to taste

• Sea salt to taste

• 2 Tbsp coconut oil

1

Toasted Vanilla Coconut Bars

Preparation

1 Toast 2 cups shredded unsweetened coconut at 350F, stirring every few minutes until golden colored. Set aside.

2 To the food processor add all the other ingredients and puree. Add additional water if needed.

3 Combine the shredded coconut to the mixture.

4 Press the mixture into a square dish lined with unbleached parchment paper.

5 Freeze for half an hour then cut into bars and store in the fridge.

Ingredients

• 2 cups shredded unsweetened coconut

• 1/2 cup coconut milk, full fat

• 1/2 cup soft pitted dates

• 1/4 cup filtered water

• 1/4 cup almond butter

• 2 tsp vanilla extract

• Pinch of sea salt

• 1 serving size of Stevia

Yields 8 Bars

Trail Mix

Preparation

1 Mix ingredients well and store in a Ziploc bag.

Ingredients

• 1 cup roasted almonds

• 1 cup raw cashews

• 3/4 cup sunflower seeds

• 1 cup dried cranberries

• 1/2 cup raisins

• 1/2 cup dried apricots

Serves 2-4

3

Cherry Vanilla Bars

Preparation

1 Place almonds, coconut flour, cherries, cranberries, vanilla powder and stevia in a food processor. Pulse until well ground, then pulse in water until the mixture begins to form a ball.

2 Remove and press down into a baking dish and refrigerate for 1 hour then cut into bars.

Ingredients

• 2/3 cup dried cherries

• 2 ½ cup raw almonds

• 1/3 cup dried cranberries

• 1/3 cup coconut flour

• 1/2 tsp of organic vanilla powder

• 3 Tbsp filtered water

• 1 serving Stevia

Yields 12 Bars

Banana-Peanut Butter Nibs

Preparation

1 Peel one banana and mash it with the peanut butter and yogurt in a bowl. Set aside.

2 Peel the other four bananas. Slice into half-inch thick slices. Smear the banana, peanut butter, and yogurt mixture on half the banana slices and top with the other halves, making banana sandwiches.

3 Place on a plate and freeze for two hours and cut into bite size pieces.

Ingredients

• 5 medium sized ripe bananas

• 2 Tbsp organic peanut butter

• 2 oz plain Greek yogurt, full fat

Serves 4

5

Peach Crisps

Preparation

1 In a small bowl, combine the yogurt, honey and vanilla.

2 Peel the peach and cut into slices. Place the peach slices in a small serving bowl.

3 Spoon the yogurt mixture over the peach slices.

4 Then top with the chopped almond and a sprinkle of ground cinnamon.

Ingredients

• 1 fresh ripe organic peach

• 1/2 cup plain Greek yogurt, full fat

• 2 tsp raw honey

• 1/8 tsp pure vanilla extract

• 1 Tbsp almonds, chopped

• Dash of ground cinnamon

Serves 4

Strawberry Almond Parfaits

Preparation

1 Place greek yogurt in a bowl or cup to go.

2 Top with strawberries, honey drizzled, and then top with the chopped almonds.

Ingredients

• 1/2 cup plain Greek yogurt, full fat

• 1/4 cup strawberries, quartered

• 1 Tbsp of almonds, chopped

• 1 tsp of raw honey

Serves 1

7

Smoked Jerky

Preparation

1 Place meat in the freezer for 1 hour to help you cut it into the slices or have your butcher cut the roast into slices.

2 Place the beef in a Ziploc bag with all the ingredients and put it in the fridge for at least 3 hours.

3 Spread the meat on your dehydrator and cook it per the dehydrator’s specifications. Approximately 5 hours on 170F.

Ingredients

• 3 lbs grass fed roast

• 1 Tbsp garlic powder

• 1 Tbsp liquid smoke


• 1 tsp of Worcestershire sauce

• Sea salt and ground pepper to taste

Roast Beef, Cheese, Cucumber Sandwich Bites

Preparation

1 Cut up the cucumber in rounds.

2 Place a slice of roast beef on top of the cucumber, add cheese on top, and place another slice of cucumber on top.

Ingredients

• 1 English cucumber

• 1/2 lb of grass fed roast beef

• 8 oz raw grass fed cheddar cheese

Serves 4

9

Fresh Apple & Pear Almond Butter Treats

Preparation

1 In a food processor, process the nuts until they become pasty. Add 2 Tbsp of the coconut oil and process until smooth. Transfer the almond butter to a bowl.

2 In a small skillet, heat the remaining 2 Tbsp of oil. Add the rosemary leaves and cook over medium-low heat, stirring, until crisp, about 2 minutes. Using a slotted spoon, transfer the rosemary to a plate and sprinkle lightly with sea salt.

3 Crumble and stir half of the rosemary into the almond butter and sprinkle the rest on top. Serve with sliced pear and apples.

Ingredients

• 1 cup raw pecans, walnuts, or cashews

• 1 cup raw almonds

• 1 apple, sliced

• 1 pear, sliced

• 2 Tbsp rosemary leaves



Serves 2

Mint Pesto Veggie Dip

Preparation

1 Mix all ingredients except the vegetables and puree in food processor and begin blending while drizzling in the olive oil. Blend until desired consistency.

2 Place in a bowl and serve with vegetables.

Ingredients

• 1 1/2 cups fresh mint

• 1/3 cup pine nuts, chopped

• 2 celery stalks, cut into sticks

• Broccoli, cut into florets

• Cauliflower, cut into florets

• 2 carrots, cut into sticks

• 1 garlic clove

• 2 Tbsp fresh lemon juice

• 1/4 cup extra virgin olive oil

• Sea salt and ground pepper to taste

Serves 2-4

11

Cinnamon Apple Crisps

Preparation

1 Preheat oven to 225F.

2 Rinse apples, peel and remove core. Slice into rings as thin as possible.

3 Line baking sheets lined with parchment paper and place apple slices in rows on top.

4 Sprinkle each slice with lemon juice, nutmeg, and cinnamon.

5 Bake for 3 hours, flipping the apples halfway through.

Ingredients

• 2 Fuji apples

• Nutmeg to taste

• Cinnamon to taste

• 1 lemon

Serves 2

Baked Apple Chips

Preparation

1 Core the apple and cut into thin ring slices.

2 Line a cookie sheet with parchment paper and place apple slices on it.

3 Sprinkle with cinnamon.

4 Bake at 275F for two hours flipping halfway through.

Ingredients

• 2 Fuji apples

• Cinnamon to taste

Serves 4

13

Fruit By The Foot

Preparation

1 Clean peel and pit mangoes. Rough chop mango and hull the strawberries.

2 Put fruits in blender with water, cinnamon and for approximately 30 seconds or until smooth.

3 Place on a Teflon sheet and put in the dehydrator for 6-8 hours.

Ingredients

• 3 large mangoes, peeled and pitted

• 2 cups strawberries

• 2 Tbsp of lemon juice

• 1 tsp cinnamon


Serves 2-4

Zucchini Chips

Preparation


2 Grease a baking sheet with coconut oil and place zucchini slices on top. Season with salt.

3 Bake for 45 minutes then rotate baking sheet, and bake an additional 30-35 minutes, until chips are browned and crisped to your liking.

Ingredients

• 1 zucchini, thinly sliced into rounds

• 2 Tbsp of coconut oil

• Sea salt

Serves 2

15

Frozen Yogurt Dipped Strawberries

Preparation

1 Cut heads off strawberries and slice into halves.

2 Spoon greek yogurt onto a shallow dish and dip the strawberries in the yogurt. Top with a small pinch of sea salt.

3 Keep strawberries in the freezer.

Ingredients

• 16 oz plain Greek yogurt, full fat

• 10 strawberries, halved


Serves 2-4

Rosemary Roasted Almonds

Preparation


2 Place the almonds on a roasting tray with a few sprigs of rosemary and roast for 10-15 minutes or until the nuts are browned.

3 Place the nuts in a bowl with the finely chopped rosemary and olive oil drizzled on top. Sprinkle with sea salt.

Ingredients

• 1 cup raw almonds

• 2 Tbsp fresh rosemary, finely chopped

• 2 Tbsp extra virgin olive oil


Serves 2

17

Fresh Fruit Salad

Preparation

1 Combine all ingredients on a platter, top with drizzled raw honey to taste and serve.

Ingredients

• 6 peaches, peeled, pitted and chopped

• 1 pound strawberries, rinsed, hulled and sliced

• 1/2 pound seedless red grapes

• 1 orange, peeled

• 3 bananas, peeled and sliced

• 3 Tbsp of raw honey

Serves 4-6

Chocolate Balls

Preparation

1 Start by placing 1/2 cup pecans in a food processor and pulse until finely chopped. Put in a bowl and set aside.

2 Place remaining pecans, pitted dates, almond butter, cocoa powder and sea salt in the food processor and mix until the consistency of dough.

3 Shape the dough into 1” inch balls and roll in chopped pecans. Place into refrigerator.

Ingredients

• 1 cup pecans

• 1 cup pitted dates


• 2 Tbsp organic cocoa powder

• Pinch of Sea salt

Yields 12

19

Herb Crackers

Preparation

1 In a large bowl, combine almond flour, sea salt and Herbes de Provence.

2 In a medium bowl, whisk together coconut oil and water.

3 Stir wet ingredients into almond flour mixture until thoroughly combined.

4 Roll the dough into a ball and press between 2 sheets of parchment paper to make flat. Remove top piece of parchment paper.

5 Cut dough into 2-inch squares.

6 Bake at 350F for 10 minutes.

7 Let crackers cool on baking sheet.

Ingredients

• 2 cups almond flour

• 2 Tbsp Herbes de Provence


• 2 Tbsp filtered water

• 1/2 tsp sea salt

Serves 4

Grilled Zucchini Pizza Bites

Preparation

1 Cut zucchini into thick slices about 3/4 inch thick.

2 Heat the grill to medium heat and place the zucchini on for 7-8 minutes, or until there are some grill marks and it's starting to be tender.

3 Top the zucchini slices with some tomato sauce and a slice of cheddar.

Ingredients

• 1 large eggplant, sliced

• 1 can organic tomato paste

• 6 oz raw grass fed cheddar cheese

Serves 2-4

21

Crunchy Roasted Chickpeas

Preparation


2 Drain and rinse the chickpeas and scatter on a paper towel-lined rimmed baking sheet. Let stand 15 minutes. Remove the paper towels and toss chickpeas with melted coconut oil.

3 Roast until crisp and golden, about 45 minutes, stirring occasionally. Toss with coarse sea salt and cinnamon then serve.

Ingredients

• 2 cans chickpeas

• 1/2 tsp cinnamon


• 4 Tbsp coconut oil, melted

Serves 4

Banana Chips

Preparation

1 Preheat oven 200F.

2 Finely cut bananas in horizontal slices and place on a baking sheet lined with parchment paper.

3 Sprinkle slices of banana with lemon juice. Top with cinnamon (if desired) and bake for 2 hours, flipping once halfway through.

Ingredients

• 4 ripe bananas

• 4 Tbsp fresh lemon juice

• 2 Tbsp cinnamon

Serves 4

23

Coconut Peanut Butter Balls

Preparation

1 Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour.

2 Once chilled, roll into bite size balls and store back in the refrigerator until ready to serve.

Ingredients

• 2/3 cup toasted coconut flakes

• 1/2 cup organic peanut butter

• 1/3 cup raw honey


• 1 tsp organic vanilla extract

Yields about 20-25 balls

Sunflower Crunch

Preparation


2 Line a baking sheet with parchment paper.In a large bowl, combine the flour, cinnamon and sea salt. In a separate bowl, whisk together the sunflower seeds, almond butter, raw honey, and applesauce. Combine both bowl mixtures and mix thoroughly.

3 Spread the mixture out evenly on the lined baking sheet. Bake for 20-25 minutes until golden brown, stirring every 10 minutes or so.

4 Remove from the oven and stir in the dried apricots.

Ingredients

• 2 cups coconut flour

• 1/3 cup raw sunflower seeds


• 2 Tbsp unsweetened applesauce

• 1 tsp ground cinnamon

• 1/4 cup chopped dried apricots

• 2 Tbsp raw honey


Yields 3 cups

25

Zucchini Pizza Boats

Preparation

1 Cut the zucchini in half lengthwise and trim a little off the bottom so it sit still in a baking dish. Cut the seeds out of the center.

2 Brush the zucchini with the tomato paste, oregano and sea salt.

3 Bake in a 350F oven for 30 minutes. With 5 minutes left place the cheese on top and let melt before removing from the oven. Plate and serve.

Ingredients

• 1 large zucchini

• 1 can of organic tomato paste

• 6 oz of raw grass fed cheddar cheese, grated

• 1/2 tsp of oregano


Serves 2

Chocolate Covered Nuts

Preparation

1 Cover a large baking sheet with parchment paper.

2 In a small saucepan on medium-low combine chopped chocolate and scoop out the cream at the top of the coconut milk. Stir constantly to help melt and avoid burning.

3 Dip nuts into melted chocolate mixture then place on parchment paper. Place into the refrigerator for at least 30 minutes.

Ingredients

• 3 cups raw nuts

• 4 ounces dark chocolate

• 3 Tbsp coconut milk, full fat -refrigerated

Yields 3 Cups

27

Apple Cinnamon Cookies

Preparation


2 Line a baking sheet with parchment paper and set aside.

3 Mix all ingredients together in a medium bowl.

4 Spoon the mixture onto the parchment paper and bake for 8 to 10 minutes, or until done to your liking.

Ingredients

• 1/3 cup apple, shredded

• 1 banana

• 2 Tbsp almond butter


• 2 tsp vanilla

• 1/4 tsp ginger powder

• 1/2 tsp cinnamon

• 1/4 tsp ginger powder

• 1 tsp baking soda

• 1 Tbsp of raw honey

Yields 12

Coconut Chips

Preparation

1 Mix the sea salt and cinnamon in a small bowl and set aside.

2 Heat a non-stick pan over medium-high heat for about 2 minutes. Add the coconut flakes and spread a shallow layer in the bottom of the pan to roast.

3 Cook for 2 minutes until they brown.

4 Sprinkle the hot coconut flakes with the sea salt-cinnamon mixture and toss.

Ingredients

• 1 cup unsweetened coconut chips

• 1/4 tsp sea salt

• Pinch of cinnamon

Yields 1 Cup

29

Sweet Potato Muffins

Preparation

1 Bring a large pot of water to a boil. Boil cubed potatoes for about 15 minutes until fork tender.

2 Drain potatoes and mash them in a large bowl with the coconut milk.

3 Heat coconut oil in a skillet over medium-low heat. Add garlic and the onion and sauté for about 1 minute. Add kale and sauté until wilted.

4 Add mixture to the potatoes and mix.


6 Grease a mini muffin pan with coconut oil.

7 Scoop potato mixture into a mini muffin tray until filled to the top.

8 Bake for 20-25 minutes, turn oven to broil on high and broil for an additional 3-5 minutes until tops are golden and crunchy.

9 Remove from oven and let cool for 10 minutes.

Ingredients

• 4 medium sweet potatoes, peeled & cubed

• 4 cups kale, chopped

• 2 Tbsp coconut milk, full fat

• 1/4 yellow onion, chopped

• 1 clove garlic, minced

• Sea salt & pepper


Serves 4-6

Coconut Apricot Bars

Preparation

1 Add mixture a little at a time into a food processor and blend slowly until it forms a dough.

2 Place the mixture and press down in a baking dish and refrigerate. Cut into bars.

Ingredients

• 1/2 cup dried apricots

• 1 cup shredded unsweetened coconut

• 1 tsp organic vanilla extract




Serves 1-2

31

Honey Rosemary Cashews

Preparation


2 Place all the ingredients in a bowl and toss to coat. Pour out onto a baking sheet. Bake for 12 minutes. Toss halfway through.

Ingredients

• 1 1/2 cup raw cashews


• 2 Tbsp rosemary, chopped



Yields 1 1/2 cups

Paleo Snacks-On-The-Go Recipes · 2014-01-04 · Frozen Yogurt Dipped Strawberries Preparation 1...

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