SIMPLE PALEO SNACKS COOKBOOK - Scott Colbyscottcolby.com/.../2014/10/SIMPLE_PALEO_SNACKS.pdf ·...

SIMPLE PALEO SNACKS COOKBOOK

“37 QUICK AND EASY PALEO SNACK RECIPES THAT

WON’T EXPAND YOUR WAISTLINE

WHY YOU SHOULD READ THIS BOOK

Snack attacks are without a doubt the death knell of many a well-meaning person’s

attempts at good health. Most of us can stick to preparing and eating three healthy

main meals a day, but when it comes to what happens between meals, all bets are

off. When 10am draws near, or you are sitting in front of the telly after dinner with

idle hands, you often find yourself craving that candy bar or packet of crisps. Then, if

you are anything like me, you end up negotiating with yourself before deciding that

eating the contraband will be your reward for such a healthy breakfast/lunch/dinner

as you actually “saved calories” – I’m right, aren’t I?

Since Paleo is a lifestyle choice and not simply a diet, sensible snacking needs to

become part of your daily routine so you are not caught out where you end up

guzzling down some forbidden contraband. You need to train yourself not to crave all

manner of dietary disasters in the form of candy, chips and sweets. Now while this

may seem like a gargantuan task, all it really takes is a little planning and preparation

to have delicious and healthy Paleo-style treats on hand when you are attacked by

the dreaded munchies. And also, because let’s be honest, when it comes to snacks,

carrot and celery sticks just don’t cut the mustard do they?

Snacking can derail even the most hardcore Paleoites attempts to keep on the

straight and narrow and that is precisely why you need this book. I am offering you

37 scrumptious, mouth-watering alternatives to vending machine junk that will satisfy

your sweet or savory cravings with fewer calories and keep your body in the perfect

state of health that you have achieved since going Paleo. These snacks are quick

and easy to make without compromising on flavor and most are able to be cooked

ahead of time and stored with ease. What more could you really ask for? And as an

added bonus if you scroll up and click BUY, you will also receive a free gift. Yes,

that’s right, I am giving you 37 snack recipes to tide you over from one meal to the

next PLUS 10 free absolutely amazing decadent dessert recipes that are so tasty

that you will have a hard time convincing people that they are not store bought. So

don’t delay – order now and paleofy your life the delicious way!

COPYRIGHT AND DISCLAIMER

©, Scott Colby, 2013

No part of this eBook may be reproduced, stored or transmitted in any form or by any

means, including mechanical, or electronic, without prior written permission of the

author.

While this author has made every effort to endure that the ideas, guidelines and

information presented in this eBook are safe, they should be used at the reader's

discretion. The author cannot be held responsible for any personal or commercial

damage arising from the application or misinterpretation of information presented

herein.

All Rights Reserved

TABLE OF CONTENTS

Introduction

Amazing Apples

Baked Bananas

BBQ Dipped Chicken Strips

Beastly Banana Bowls

Beef Jerky

Berry Blast Balls

Blueberry Muffins

“Bread” Sticks

“Bruschetta” Baskets

Caveman Chocolate Ice Cream

Chicken Soup for the Soul

Crispy Beef Bark

Crispy Kale

Dips and Chips

Great Guacamole

Marvelous Mayonnaise

Heavenly Hummus

Easy Freezy Choc-Chip Balls

Fabulous Focaccia

Fish Sticks

Funky Fruit Sticks

FUDGE!!!

Ice Cream Popsicles

Island Style Meatballs with Spicy Dip

Log of Ladybirds

Mini Minty Meatballs

Paleo Pancakes

Paleo Style Biscotti

Paleo “Yogurt”

PB&J Sandwiches – Paleo Style

Pork Crackle

Porky Stuffed Dates

Quick Kebabs

Savory Herbed Almonds

Simple Sushi

Snack Attack Crackers

Spiced Nut Medley

Spicy Chicken Wings

Tasty Trail Mix

The “Bit of Everything” Snack Bar

Conclusion

INTRODUCTION

Paleo is the new buzzword on the street. The internet and book stores are flooded

with books telling you all about this way of life and offering you recipe alternatives to

your traditional way of eating. But what is it all about and why all the fuss?

Simply put, the Paleo diet is just great – FACT! What could be better than eating

food that keeps your body in peak condition and functioning optimally? Why eat what

makes you sick? Well, unfortunately humans have gotten caught up in the fast paced

race of modern life. We are hectically busy doing a million things every day and

working hard and as a result we just don’t have the time to dedicate to preparing

healthy, wholesome and nutritious home-cooked food anymore. Stay at home moms

are rapidly becoming extinct with more and more females returning to the workplace

because we just can’t seem to make ends meet in a one income house anymore.

Fast food chains are a dime a dozen in every corner of the world and pre-packaged

convenience food is now the go-to option for most people. But at what cost? I am

sure you will agree that your health is just too high a price to pay for the guise of

convenience. So what is the answer? What can we do? Well that’s easy – go Paleo!

The Paleo diet takes you right back – about two and a half million years back to be

precise, where fast food referred to a herd of buck or antelope. Back when man

hunted for food, nuts and berries and was fit, lean, healthy and muscular instead of

the obese, sedentary and disease riddled version he is today. Yes folks, that’s right,

it has actually been put forward as a theory that in order for us to be healthy, we

need to channel our ancient cavemen ancestors who thrived physically during the

Paleolithic era. So what do these guys have that we don’t? After all we have evolved

and developed and have all manner of modern conveniences like medicines to help

keep us strong and healthy. Well that’s just it – ancient cavemen didn’t NEED

medicines – their diets kept them healthy. It has been proven scientifically in recent

years that the diet that was followed by the humans during this era is actually the

model that we are genetically designed for, and when we eat this way we can also

expect to enjoy good health and vitality.

So it’s time to ditch the burgers, fries and soda and refine and clean up our diets. By

cutting out all processed foods, sugars, some starches, alcohol and the biggies –

dairy and grains we can help to eliminate the occurrence and severity of many of the

modern lifestyle diseases that are plaguing our society. By filling up on lean proteins,

fruits, vegetables, good fats, nuts and seeds, we can increase our probability of

keeping horrid illnesses like cancer, diabetes, Alzheimer’s, Parkinson’s, obesity,

depression, infertility and the host of digestive ailments that we suffer from at bay.

Eating clean can help to speed up our metabolisms keeping weight in check,

stabilize blood sugar levels, boost our body’s natural immunity and improve our outer

appearance by strengthening hair and nails and helping our skin to glow.

It really shouldn’t require much thinking about, should it? Go Paleo TODAY!

RECIPES

Amazing Apples

Yields: 4 Servings

(Nutrition Facts per Serving: Serving Size: 307g; Calories: 154; Total Fat: 0.2g;

Cholesterol: 0mg; Sodium: 6mg; Carbohydrates: 40.1g; Protein: 0.1g)

Ingredients:

4 apples – cored and sliced

2 cups apple juice

1 cinnamon stick

1 teaspoon cinnamon

Method:

Place the apple juice and cinnamon stick into a large pot and bring to the boil over a

high heat. Place the apple slices into the pot and cook for 5 minutes until apples

become translucent. Remove the apples from the pot and pat dry with a cloth. Place

the slices onto the baking tray, sprinkle the cinnamon over them and bake in a 250o

F oven for 40 minutes or until the apples become golden brown and are dry. Remove

from the oven and allow to cool down before eating. Delicious!

Baked Bananas

Yields: 2 Servings



Ingredients:

2 bananas

2 teaspoons cinnamon

Juice of 1 lemon

Method:

Preheat the oven to 200o F and line a baking tray with parchment paper. Cut the

bananas diagonally into thin slices. Coat the slices in lemon juice and lay them onto

the baking tray. Sprinkle them as generously as you like with cinnamon and bake

until they are crispy, turning them every 30 minutes. When they are done allow to

cool and then store in an airtight container. Absolutely delicious!

BBQ Dipped Chicken Strips

Yields: 4 Servings



Ingredients for the Chicken Strips:

2 eggs

1 lb. chicken breasts – skinless, boneless and cut into strips

2 cups almond flour

4 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon of paprika

1 teaspoon of onion powder

Ingredients for the BBQ Sauce:

4 garlic cloves - minced

1 cup freshly squeezed orange juice

¼ cup tomato paste

4 tablespoons onion – grated

2 tablespoons balsamic vinegar

1 tablespoon olive oil

½ teaspoon of paprika

½ teaspoon mustard powder

Salt and black pepper to taste

Method:

To make the chicken strips – whisk the eggs in a small bowl and set aside. In

another bowl mix the almond flour and seasonings together. In a non-stick pan heat

the olive on a medium high heat. Dip the chicken into the egg and then coat it in the

flour mixture. Place the strips into the pan and fry the chicken until golden on all

sides.

To make the BBQ dipping sauce, place all the ingredients into a small saucepan and

allow to simmer gently on a low heat for half an hour.

Serve immediately and enjoy!

Beastly Banana Bowls:

Yields: 4 Servings



Ingredients:

4 bananas

4 tablespoons almond butter

4 tablespoons coconut milk

4 tablespoons raw honey

4 tablespoons almonds – slivered

2 teaspoons shredded coconut


Method:

Peel and slice the bananas, then divide the slices into 4 bowls. Top the bananas with

the almond butter, coconut milk, a sprinkle of cinnamon and a sprinkle of shredded

coconut. Lastly add the nuts and a drizzle of honey. Tuck in!

Beef Jerky:

Yields: 4 Servings



Ingredients:

1 lb. sirloin beef roast – fat trimmed and partially frozen

¼ cup coconut aminos

2 tablespoons water


1 teaspoon onion powder

½ teaspoon oregano

¼ teaspoon salt

Method:

Use a very sharp knife to slice the meat into ¼ inch slices. Place all the other

ingredients into a bowl and whisk to combine. Place the beef into the marinade,

cover and refrigerate overnight. Next day place the beef strips on a baking tray in a

single layer and bake in a 175o F oven for about 3 hours. Turn the strips over and

bake for a further 2 hours or until the meat is dry and bends without breaking. Take

care not to overcook the meat. Enjoy immediately. Store any leftovers in an airtight

container in the fridge. Very moreish!

Berry Blast Balls:

Yields: 12 Servings



Ingredients:

1 cup almonds

½ cup roasted, unsalted cashew nuts

½ cup shredded coconut

¼ cup blueberries – diced

¼ cup blackberries - diced

¼ cup strawberries – diced

¼ cup raspberries – diced


2 tablespoons coconut oil – melted

6 dates - pitted

Method:

Place the dates into the blender and pulse until it forms a paste. Add the nuts and

pulse until they are finely chopped. Now add the honey and coconut oil but stop the

blender as soon as it is incorporated. Transfer the mixture to a bowl and stir in the

rest of the ingredients except for the shredded coconut. The mixture is quite sticky so

you have to work carefully when forming the balls. It is helpful to use an ice cream

scoop so the balls are a uniform size and then gently roll the mixture between your

palms. Once the balls are formed, roll them in the shredded coconut and place them

on a parchment lined baking tray in the fridge to set. Delicious – you have been

warned!

Blueberry Muffins

Yields: 8 Servings



Ingredients:

1 ½ cups almond flour

1 cup almond butter

½ cup raw honey

½ cup fresh blueberries

1/3 cup olive oil

3 eggs – beaten

½ teaspoon vanilla extract

½ teaspoon baking soda

½ teaspoon baking powder

1 teaspoon cinnamon

¼ teaspoon nutmeg

Method:

Preheat the oven to 350o F and line a muffin tin with paper liners. Mix all the wet

ingredients in a bowl and all the dry ingredients in another bowl. Pour the wet bowl

into the dry bowl and stir to combine thoroughly. Divide evenly into the muffin tin

liners and bake for 20 minutes. Allow to cool on a wire rack and store leftovers in an

airtight container. Enjoy as needed.

“Bread” Sticks:

Yields: 2 Servings



Ingredients:

1 cauliflower – cut into florets

2 eggs

1 tablespoon sage

½ tablespoon basil

1 tablespoon onion powder


½ teaspoon cumin

½ teaspoon red pepper flakes

Method:

Preheat the oven to 425o F and lightly grease a baking tray with a little olive oil. Place

the cauliflower florets in a microwaveable dish and microwave for 10 minutes. Place

the cauliflower into the blender and pulse until smooth. Place into the fridge to cool

down completely. Now stir in the rest of the ingredients until thoroughly mixed.

Spread the mixture out on the baking tray until it is in an even layer about ½ an inch

thick. Place in the oven for 25 minutes or until it starts to brown. Remove from the

oven, cut into sticks and turn the sticks over. Turn the oven up to broil and return the

sticks to the oven to brown and get crispy. These are so delicious!

“Bruschetta” Baskets

Yields: 6 Servings



Ingredients:

1 cucumber

2 bell peppers

1 cup diced tomatoes

3 tablespoons diced red onion

1 tablespoon minced garlic

¼ cup fresh basil - chopped




Method:

Cut the cucumber in half vertically and then in half horizontally. Use an apple corer to

remove the seeds to make 4 hollowed out baskets. Remove the core and seeds from

the bell peppers and cut in half. Arrange the cucumber and bell peppers onto a

serving plate. In a bowl, mix all the other ingredients together. Spoon the mixture into

the “baskets” on the plate. Serve and enjoy!

Caveman Chocolate Ice Cream

Yields: 2 Servings


Cholesterol: 0mg; Sodium: 40mg; Carbohydrates: 108.8g; Protein: 8g)

Ingredients:

3 ripe bananas – the riper the banana the sweeter the ice cream

2 cups coconut milk

4 tablespoons cocoa powder

½ cup raw honey

Method:

Blend all the ingredients in a blender until smooth. Remove from the blender and

place in an ice cream maker for 15 minutes. Enjoy this perfect between meal treat!

Chicken Soup for the Soul

Yields: 2 Servings


Cholesterol: 74mg; Sodium: 1,286mg; Carbohydrates: 13.2g; Protein: 30.6g)

Ingredients:

1 chicken breast – cut into small cubes

3 cups organic or homemade chicken stock

1 large carrot - diced

1 stalk celery – diced

1 zucchini – julienned

1 onion – finely diced


Salt and pepper to taste

Method:

Heat the olive oil in a pot over a medium heat. Add the onion and sauté lightly. Add

the carrot and celery and cook for a few more minutes. Add the chicken and fry until

it turns a light brown color, then add the chicken stock and bring it to a boil. Turn

down the heat and allow the soup to simmer for about 20 minutes until the

vegetables are tender. Lastly add the zucchini and simmer for a further 5 minutes.

Add salt and pepper to taste. Serve hot. A nice idea is to cook this soup in bulk and

freeze it in individual portions so when you feel like a soupy snack you simply have

to reheat and not go to all the fuss of preparing it from scratch.

Crispy Beef Bark

Yields: 6 Servings



Ingredients:

2 lb. lean ground beef

2 tablespoons dried oregano

2 tablespoons garlic powder

4 tablespoons coconut aminos

1 tablespoon onion powder

1 teaspoon chili powder (optional)

Olive Oil for greasing

Method:

Preheat the oven to 200o F and grease 2 baking trays with olive oil. Place the beef

and seasonings into a large bowl and mix together well. Divide the mixture in half

and place each half onto one baking tray. Press the meat down into an even layer

and brush the meat with the coconut aminos. Bake in the oven for 8 hours until

hardened. Let it cool, break into pieces and serve. The beef bark can be stored in an

airtight container in the fridge for up to 2 weeks, so you can help yourself whenever

you get an attack of the munchies!

Crispy Kale

Yields: 4 Servings



Ingredients:

1 bunch of kale


1 teaspoon garlic salt

½ teaspoon black pepper

Method:

Prepare the kale by washing it, removing the stems and cutting it into equal sized

sections. Place the prepared kale onto a baking sheet and drizzle the olive oil over

them, then season with garlic salt and black pepper. Bake in a 350o F oven for 15

minutes or until the kale is nice and crispy. Eat it up!

Dips and Chips

Yields: 6 Servings

Crispy Chips:

(Nutrition Facts per Serving: Serving Size: 326g; Calories: 1,559; Total Fat: 161.5g;


Ingredients:

12 sweet potatoes – peeled and thinly sliced

8 cups olive oil

2 tablespoons of your favorite seasoning

Method:

Season the sweet potato slices with your favorite seasoning and set aside. Pour the

olive oil into a large pot and heat on a medium high heat. Add the sweet potato slices

to the oil about a handful at a time and make sure they do not stick together. Cook

until the slices start to curl and are starting to turn brown and crispy. Repeat until all

the slices are cooked. Allow to cool and serve with one of the following dips.

* For Variety you can use beetroot, butternut or carrots instead of the sweet potato.

Great Guacamole:

(Nutrition Facts per Serving: Serving Size: 425g; Calories: 649; Total Fat: 59.1;


Ingredients:

2 avocados – peeled and pitted


¼ cup freshly chopped parsley

2 tablespoons lemon juice


Method:

Mash the avocado with a fork. Add the rest of the Ingredients to the bowl and

continue to mash until well combined. Chill in the fridge and Serve.

Marvelous Mayonnaise:

(Nutrition facts per Serving: Serving Size: 134g; Calories: 191; Total Fat: 15.7g;


Ingredients:

1 egg

½ cup macadamia nut oil

2 tablespoons lemon juice

1 teaspoon mustard powder

Method:

Place the egg, lemon juice and mustard powder into the blender and pulse to mix.

With the blender running on a low speed slowly add the oil. After a while the mixture

will start to emulsify and begin to look like mayonnaise. Store in the fridge and serve

chilled.

Heavenly Hummus:



Ingredients:


1 cauliflower – cut into florets

Juice of 1 lemon

½ cup of tahini


2 teaspoons cumin

¼ teaspoon paprika


Method:

Drizzle the olive oil over the cauliflower, add the cumin, salt and pepper and toss

well. Spread the seasoned cauliflower onto a baking tray in an even layer and bake

in a 400o F oven for half an hour or until the cauliflower is browned. Add the garlic

and roasted cauliflower to the food processor and blend until it turns to a paste. Add

the rest of the ingredients and blend to combine. Chill in the fridge before serving.

*These dips go great with the “Paleo” Crispy Chips, however they can also be served

with fresh veggie sticks. They both make a great snack.

Easy Freezy Choc-Chip Balls

Yields: 12 Servings



Ingredients:

2 cups shredded coconut

½ cup dark chocolate chips

½ cup almond butter

½ cup raw honey

¼ cup almonds – chopped (can substitute any nuts)

¼ cup cocoa powder

3 tablespoons coconut oil

1 teaspoon vanilla extract

Method:

In a large pot, melt the almond butter, honey, and coconut oil over a low heat. Stir in

all the other ingredients. Remove from the heat and allow to cool slightly. Use an ice

cream scoop to scoop balls of the dough onto a parchment lined baking tray. Place

the tray in the freezer for 30 minutes. Devour! If there are any leftovers, store them in

an airtight container in the freezer. These are highly addictive – you have been

warned!

Fabulous Focaccia:

Yields: 8 Servings

(Nutrition Facts per Serving: Serving Size: 46g; Calories: 119; Total Fat: 11g;

Cholesterol: 82mg; Sodium: 325mg; Carbohydrates: 2.9mg; Protein: 3.8g)

Ingredients:

1 cup almond flour

4 eggs


2 teaspoons baking powder

2 teaspoons oregano

2 teaspoons basil

2 teaspoons thyme

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon chili flakes (optional)

Balsamic vinegar and olive oil for serving

Method:

Preheat the oven to 350o F and line a baking tray with parchment paper. Mix all the

ingredients together in a bowl taking care to eliminate any lumps. Pour onto the

prepared baking tray and spread out evenly. Bake for 20 minutes or until the top

starts to turn golden. Remove from the oven and cool on a wire rack so the bread

doesn’t go soggy. Cut into 4 pieces and serve with a drizzle of balsamic vinegar and

olive oil.

Fish Sticks

Yields: 2 Servings



Ingredients:

15 oz. white fish fillets of your choice – cut into strips

1 egg

3 tablespoons sesame seeds


Method:

Crack the egg into a bowl and beat lightly with a fork. Lay the sesame seeds out on a

plate. Dip the fish strips into the egg so they are well coated and then roll them into

the sesame seeds so the seeds are covering all sides. Heat the olive oil in a non-

stick pan over a medium-high heat and cook the “crumbed” fish sticks until the seeds

turn golden brown. Serve immediately and enjoy!

FUDGE!!!

Yields: 10 Servings



Ingredients:

1 cup cashew butter

½ cup cocoa powder

½ cup coconut oil – melted

¼ cup raw honey

2 teaspoons vanilla essence

1 teaspoon peppermint essence (you can use any flavored essence you like)

½ teaspoon salt

Method:

Place all the ingredients into a blender and process until a ball of fudge forms. Press

into a glass dish and allow to set in the fridge for a few hours. Cut into squares and

store in the fridge. Eat 1 piece and then another and then another…NOM NOM

NOM!

Funky Fruit Sticks

Yields: 10 Servings



Ingredients:

1 cup apples – peeled, cored and roughly chopped

1 cup raspberries – roughly chopped

1 cup strawberries – roughly chopped

1 cup blackberries – roughly chopped

1 cup pears – peeled, pitted and roughly chopped

2 cups water

1 tablespoon raw honey

2 teaspoons lemon juice



Method:

Preheat the oven to 140o F and line a baking tray with parchment paper. Place the

fruit and water into a pot and bring to a simmer over a medium heat. Cover the pot

and leave for 10 minutes. Remove the lid and stir the fruit and then mash it to a pulp

with a potato masher. Add the lemon juice, cinnamon, vanilla and honey and mix

well to combine. Simmer uncovered for another 10 minutes or until the mixture starts

to thicken. Transfer the mixture to the blender and pulse until smooth. Taste and

adjust the lemon juice, cinnamon or honey quantities if desired. Spread the mixture

in an even layer onto the baking tray. It should be about ¼ inch thick. Place in the

oven overnight to dry out. The fruit rolls are ready when they are no longer sticky.

Remove from the oven and cut into even sized portions. Now roll each portion up in

some parchment paper and store in the fridge in an airtight container until needed.

Delicious and nutritious – what more could you ask for?

Ice Cream Popsicles

Yields: 9 Servings



Ingredients:

2 bananas – peeled and sliced

1 egg yolk

1 can coconut milk

½ cup almonds

½ cup walnuts

1 cup dark chocolate chips


2 teaspoons vanilla extract

½ teaspoon cinnamon

Method:

Whisk the egg yolk, coconut milk, raw honey, vanilla extract and cinnamon together

in a bowl. Pour the mixture into an ice cream maker and allow to churn as per the

manufacturer’s instructions. To assemble the Popsicles, begin by layering 9

disposable cups with nuts, then a layer of ice cream, then add the banana slices,

then another layer of ice cream and lastly sprinkle some chocolate chips on top.

Place an ice cream stick into the center of each cup and put them into the freezer to

set. Enjoy whenever your sweet tooth strikes. Scrumptious!

Island Style Meatballs with Spicy Dip

Yields: 12 Servings



Ingredients:

1 lb. raw shrimp – shelled and tails removed

4 spring onions – chopped


1 cup dried coconut

¼ cup parsley – finely chopped

2 limes – zest and juice

1 egg

1 avocado – pitted and peeled

3 tablespoons coconut milk – full fat

2 tablespoons coconut flour

1 teaspoon chili – finely chopped (no seeds)

¼ teaspoon red chili flakes


Method:

Place the shrimp, ½ the coconut, coconut flour, parsley, spring onions, garlic, lime

zest, lime juice, egg and chili into a food processor and pulse until it is so well

blended that it is almost a paste. Place the rest of the coconut onto a plate. Form the

shrimp mixture into 12 equal sized meatballs and cover with the coconut on all sides.

Heat the olive oil in a non-stick pan over a medium-high heat and gently fry the

meatballs until they are cooked through and golden brown. While the meatballs are

cooking, place the avocado, coconut milk and chili flakes into a food processor and

pulse until smooth. Serve the meatballs with the spicy avocado dip on the side.

Scrumptiously satisfying!

Log of Ladybirds

Yields: 2 Servings



Ingredients:

4 tablespoons cashew butter

1 tablespoon dried cranberries

1 tablespoon dried cherries

4 celery stalks

Method:

Make sure the celery is washed and dried properly. Fill each celery stalk with a

tablespoon of cashew butter and top with the dried cranberries and cherries. Quick

and simple! YUM!

Mini Minty Meatballs

Yields: 4 Servings


Cholesterol: 137mg; Sodium: 710mg; Carbohydrates: 10g; Protein: 39.3g)

Ingredients:

1 lb. ground lamb

1 cup onion – finely diced

¼ cup almond flour

¼ cup mint – finely chopped


1 egg


Method:

Preheat the oven to 350o F and line a baking tray with parchment paper. Add all the

ingredients to a large mixing bowl and stir well to combine. Drop tablespoon sized

balls of the minty lamb mixture onto the baking tray. Bake for 25 minutes or until

cooked through and slightly brown. Serve hot or cold. Beyond divine!

Paleo Pancakes

Yields: 2 Servings



Ingredients:


2 eggs

½ cup applesauce - unsweetened




Maple syrup for serving

Method:

First, whisk the eggs, then add the applesauce and beat. Now add the vanilla

essence and baking soda and whisk until smooth. Gently stir in the almond flour,

taking care to ensure there are no lumps in your mixture. In a non-stick pan, heat a

little of the olive oil over a medium-high heat. Add a spoonful of batter to the hot pan

and wait until the pancake starts to bubble. When bubbles appear flip it over and

cook the other side. Repeat until all the batter is finished. Serve warm with a drizzle

of maple syrup. Sinful decadence – enjoy!

Paleo Style Biscotti:

Yields: 4 Servings



Ingredients:


½ cup maple syrup

½ cup roasted almonds – slivered

2 tablespoons dried cranberries - chopped



Method:

Preheat the oven to 350o F and line a baking tray with parchment paper. Add the

almond flour and baking soda to the food processor and pulse until combined. Slowly

add the maple syrup and vanilla essence and keep pulsing until the mixture forms a

ball. Take the ball of dough out and place in another bowl. Sprinkle in the slivered

almonds and dried cranberries and use your hands to combine. Roll the dough into

an inch thick log and place it on the baking tray. Make sure all the almonds are

inside the dough and not sticking out. Bake in the oven for 15 minutes. Remove and

allow to cool for an hour on a wire rack. Once the log is cool, very carefully cut

diagonal slices about ½ an inch thick. Lay the slices flat on a parchment lined baking

tray and return them to the oven for another 15 minutes. Turn the oven off and open

the door a crack. Leave the biscotti in the oven to cool and dry out. The longer you

leave them the crunchier your biscotti will be. Store in an airtight container and enjoy

as needed.

Paleo “Yoghurt”

Yields: 2 Servings



Ingredients:

1 can coconut milk

6 tablespoons unsweetened applesauce

2 teaspoons raw honey

1 teaspoon lemon juice

¼ teaspoon cinnamon

Method:

Combine all the ingredients into a bowl and mix well. Store in an airtight container in

the fridge until needed. Serve with sliced fruit if desired. A delicious Paleo

alternative to traditional dairy yogurt. Enjoy!

PB&J Sandwiches – Paleo Style

Yields: 2 Servings



Ingredients for the Paleo Sandwich Bread:

¾ cup almond butter

¼ cup coconut oil – melted

¼ cup ground flax seed

¼ cup almond flour

6 eggs


2 tablespoons coconut flour


½ teaspoon salt

Ingredients for the PB&J:

1 cup berries of your choice

4 tablespoons almond butter

Method:

To make the bread – Mix all the ingredients together in a large mixing bowl until

smooth and well combined. Add the batter to a greased loaf pan and bake in a 350o

F oven for 40 minutes or until a toothpick inserted in the middle comes out clean.

Allow to cool in the pan for 20 minutes before removing from the loaf pan. Allow to

cool completely and then cut 4 slices. Store the leftovers in an airtight container for

later.

To make the filling - place the berries into a blender and pulse for a few seconds.

Remove the bowl from the blender, add in the almond butter and mix.

To assemble the sandwiches - place half of the almond butter and berry mixture onto

one slice of the bread and the other half on another slice of bread. Place the

remaining 2 slices of bread on top of the almond butter mixture to make a sandwich.

Cut the sandwich diagonally in half to make triangles and serve. This is without a

doubt a firm favorite!

Pork Crackle

Yields: 4 Servings



Ingredients:

1 lb. pork skin

2 tablespoons garlic salt

2 tablespoons smoked paprika

Method:

Dry the pork skin thoroughly using a kitchen towel. Mix the garlic salt and paprika

together in a bowl. Cut the rind into bite pieces with a pair of kitchen scissors. Rub

the rinds with half the spice mixture and refrigerate overnight. When ready to cook,

place the pieces on a wire rack over a foil covered roasting pan. Roast in a 400o F

oven for 30 minutes. The rinds are ready when they are bubbly and crispy. Remove

from the oven and toss the rinds with the remaining spices making sure they are well

coated. It is best to eat them immediately, but they will hold for a couple of days if

stored in an airtight container. Have fun experimenting with spice combinations for

different favors every time!

Porky Stuffed Dates

Yields: 2 Servings



Ingredients:

8 dates - pitted

8 whole almonds

4 bacon rashers

4 teaspoons raw honey

Method:

Cut the dates open just enough to stuff an almond inside each one. Cut the bacon

rashers in half giving you 8 strips. Wrap the dates in a strip of bacon and use a

toothpick to secure it in place. Place the wrapped dates onto a prepared baking tray

seam side down. Drizzle some honey over the bacon, then bake in a 375o F oven for

15 minutes turning the dates once halfway through the cooking time. Can be served

warm or cold. These are a real treat!

Quick Kebabs:

Yields: 8 Servings

(Nutrition facts per Serving: Serving Size: 127g; Calories: 293; Total Fat: 22.1g;


Ingredients:

½ lb. pancetta – cut into cubes

½ lb. sausage of your choice – sliced into rounds

1 onion – cut into squares

16 button mushrooms

1 red pepper – cut into squares


1 tablespoon Italian herbs

Method:

Preheat the oven to 350o F and line a baking tray with parchment paper. Soak 8

skewers in water for 30 minutes. While the skewers are soaking, chop and prepare

the veggies and meats. Thread the skewers making sure to arrange the ingredients

in layers. There should be at least 2 sets of ingredients on each skewer. Arrange the

skewers on the baking tray, drizzle with olive oil and sprinkle over the herbs. Bake

for about 25 minutes. Remove from the oven and serve immediately. Scrumptious

snack!

Savory Herbed Almonds:

Yields: 4 Servings



Ingredients:

4 cups whole almonds

4 tablespoons Italian Herb seasoning

2 tablespoon ghee

2 teaspoons garlic salt

Method:

Melt the butter in a non-stick pan over a medium heat. When the butter starts to

bubble, add the almonds and stir to coat. Add the herbs and garlic salt. Toast the

almonds, stirring frequently until they are golden brown. Remove the almonds from

the heat and place on a paper towel lined plate until they have cooled. Store the nuts

in an airtight container – although I guarantee that once you have tasted these, there

won’t be so much as a crumb left!

Simple Sushi

Yields: 8 Servings



Ingredients:

2 pieces nori

2 oz. smoked salmon – cut into strips

4 oz. cucumber – grated

2 oz. avocado

2 hardboiled egg whites – finely chopped

2 tablespoons red pepper - grated

1 teaspoon lime juice

¼ teaspoon fresh ginger – grated

Wasabi paste for serving

Coconut aminos for serving

Method:

In a bowl mash the avocado together with the lime juice and grated ginger. Lay the

nori pieces shiny side down on some cling film. Spread the avocado mixture over the

nori. On one end of the nori, layer the salmon, cucumber, red pepper and egg whites

in a band. Carefully roll the nori up around the ingredients. Using a sharp knife cut

each nori roll into 4 equal pieces and serve with wasabi and coconut aminos.

Gloriously indulgent!

Snack Attack Crackers

Yields: 12 Servings

(Nutrition Facts per Serving: Serving Size: 1 Cracker; Calories: 41; Total Fat: 3.6g;


Ingredients:

1 egg white

2 cups almond flour

2 tablespoons water


2 teaspoons dried oregano

2 teaspoons dried basil

2 teaspoons dried rosemary

1 teaspoon dried parsley


¼ teaspoon coconut oil - melted

Method:

Combine all the dry ingredients in a bowl and stir with a fork until well mixed. In

another bowl, whisk the egg white, water, olive oil and coconut oil together. Pour the

wet ingredients into the dry ones and mix until a stiff dough forms. Place the dough

between 2 pieces of parchment paper and roll it out to an even thickness (about 1/8

of an inch). Transfer the parchment to a baking tray and remove the top piece of

parchment. Using a pizza cutter, cut the rolled out dough into a rectangle shape by

trimming off the rough edges of the dough. Then cut the rectangle into cracker sized

squares. Bake in a 350o F oven for 10 minutes, then turn off the heat and leave the

crackers in the warm oven for a further 10 minutes or until they are nicely golden and

crispy. Remove from the oven, allow to cool and enjoy. You can make this recipe in

bulk and store in an airtight container for a few weeks for an anytime snack. Enjoy!

Spiced Nut Medley

Yields: 8 Servings



Ingredients:

1 cup almonds

1 cup pecans

1 cup walnuts

1 cup cashews



2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons ground cumin

2 teaspoons paprika

2 teaspoons chili powder

2 teaspoons curry powder

Method:

Preheat the oven to 350o F and line a baking tray with parchment paper. Whisk the

oil and honey together and then pour over the nuts. Stir very well to ensure that the

nuts are all properly coated. Mix all the spices together and then sprinkle over the

nuts. Toss well to coat the nuts evenly in the spicy mixture. Place the nuts in a single

layer on the baking tray and bake for 40 minutes or until lightly browned, stirring

every 10 minutes. Remove from the oven and immediately loosen any nuts that are

stuck together. Allow to cool and then divide up into 8 (½ cup) portions. Store in a

sealed zip lock bag until required. Simply Amazing!

Spicy Chicken Wings:

Yields: 6 Servings

(Nutritional Facts per Serving: Serving Size: 343g; Calories: 773; Total Fat: 35.2g;


Ingredients:

3 lbs. chicken wings

1 onion - grated

1 cup chestnut flour (you can use any flour you like, but the chestnut flour has a

sweeter taste and adds an awesome flavor to these chicken wings)

½ cup olive oil

½ cup freshly squeezed orange juice

2 tablespoons minced garlic


2 tablespoons water


1 teaspoon cayenne pepper – or to taste

Method:

Rinse chicken wings under cold water and pat dry with paper towel. Pour the olive oil

into a large pan and turn the heat up to medium high. Place the chicken wings into a

large mixing bowl and sprinkle ¾’s of the chestnut flour over them. Make sure all the

wings are coated evenly in flour. Add the flour coated wings to the hot oil and fry for

about 10 minutes or until they are nicely golden all over and starting to go crispy.

While the wings cook, make your sauce. Add a splash of olive oil to a saucepan and

heat up. Add the onions and sauté until they begin to caramelize. Add the orange

juice, honey, balsamic vinegar, water and cayenne pepper. Stir constantly over a

medium high heat and when warm throughout add the remaining chestnut flour. This

will help the sauce to thicken. Turn the heat down to low and let simmer, stirring

frequently. When the wings are cooked add them to the pot of sauce and stir to

ensure that all the wings are coated in sauce. Store the cooled wings in the fridge for

a quick anytime snack. Enjoy!

Tasty Trail Mix:

Yields: 18 Servings



Ingredients:

1 cup almonds

1 cup cashews

1 cup toasted coconut flakes

1 cup pumpkin seeds

1 cup sunflower seeds

1 cup raisins

1 cup dried pineapple

1 cup dried apricots – chopped

1 cup dried cranberries

Method:

Mix the ingredients in a bowl and store in an airtight container. Help yourself when

the hunger strikes. No mess, no fuss!

The “Bit of Everything” Snack Bar

Yields: 12 Servings



Ingredients:

2 eggs

½ cup coconut flakes - chopped

½ cup shredded coconut

½ cup pumpkin seeds – chopped

½ cup sunflower seeds

½ cup dried apricots – chopped

½ cup dried cranberries – chopped

½ cup dark chocolate chips


4 tablespoons sultanas

4 tablespoons sesame seeds

1 teaspoon vanilla essence


Olive oil for greasing

Method:

Preheat the oven to 350o F and grease a 9” x 9” pan with olive oil. Toast the chopped

coconut flakes in a non-stick pan over a medium high heat until lightly browned.

Whisk the eggs, honey and cinnamon together until well combined. In a bowl,

combine all the rest of the ingredients together and then pour over the egg mixture.

Stir well to ensure the mixture is thoroughly combined. Pour the mixture into the

prepared pan and press down into an even layer with the back of a wooden spoon

and bake for 20 minutes. Remove from the oven and allow to cool completely before

cutting into bars. Store in an airtight container in the fridge. Eat and be merry!

CONCLUSION

So guys, don’t let the munchies get the best of you. This is an awesome resource to

start you on the right snack track and I have only just scratched the surface of what

you can achieve in Paleo snacking. There is a treasure trove of information and

recipes out there just waiting to be discovered. Let your imagination run as wild and

free as the ancient cavemen and the Paleo snack world will be your oyster.

I hope I have inspired you to go out and be creative with snack ideas within the

boundaries of Paleo guidelines. Anything is possible on this diet, you just need a

push in the right direction to get you going. Remember, where there is a will, there is

a way!

Until next time folks,

Happy Snacking!

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