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The Red Tea Detox

8 Homemade Baked Paleo Snacks to Satisfy Dessert Cravings

Posted on February 7, 2019 By In Diet With no comments

Sometimes all you need is a sweet snack to satisfy your dessert cravings. If you’re looking for something healthier, but still want something sweet and satisfying, try one of these popular homemade baked paleo snacks.

1. Chocolate Graham Crackers

Gluten-free and nut-free graham crackers can be enjoyed by almost everyone and makes the best sweet paleo snack. These Paleo chocolate graham crackers are soft and chewy, wonderful with a glass of cold almond milk. The softness or crispiness of the graham crackers is determined by how thinly the dough is rolled out before baking.

Chocolate Graham Crackers

Ingredients:

1/2 cup maple syrup
1/2 cup coconut oil, melted
2 eggs
1 tsp vanilla
1/2 cup coconut flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp cinnamon
Pinch of salt

Instructions:

1. Preheat the oven to 350 degrees F. Combine the syrup, coconut oil, eggs, and vanilla in a large bowl and mix with a hand blender. Add in the coconut flour, cocoa powder, baking powder, cinnamon, and salt. Blend to combine. Form the dough into a ball and refrigerate for 15 minutes.

2. Remove the dough from the refrigerator and place onto a sheet of parchment paper. Cover with another sheet of parchment paper and roll out the dough into a rectangle about 1/4-inch thick.

3. Transfer the parchment paper with the dough onto a baking sheet. Use a sharp knife to score the dough into squares. Poke each square with a fork. Bake for 8-12 minutes, or until the center is cooked through. Use a spatula to separate the crackers and let cool for one hour.

Servings: 6-8
Difficulty: Medium

(You may also like: Dreamy Paleo S’mores Bars)

2. Strawberry Muffins

Muffins are suitable for any time of day – morning, afternoon, or night. Sweet strawberries are loaded into every bite of these gluten-free, nut-free paleo muffins. Enjoy them warm right out of the oven and do not hesitate to share with family and friends. Fresh strawberries should be used so that the batter does not get too wet.

Strawberry Muffins

Ingredients:

1/4 cup maple syrup
1/4 cup coconut oil, melted
4 eggs
2 tbsp lemon juice
1 tsp vanilla extract
1/2 cup coconut flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup fresh strawberries, chopped

Instructions:

1. Preheat the oven to 350 degrees F. Line a muffin tin with baking cups. In a large bowl, mix together the maple syrup, coconut oil, eggs, lemon juice, and vanilla. In a separate bowl, stir together the coconut flour, baking soda, cinnamon, and salt.

2. Add the dry ingredients to the wet and stir until combined. Fold in the fresh strawberries. Distribute the batter evenly into 9 muffin cups, filling each about two-thirds of the way full.

3. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are no longer wet. Serve warm or store in the refrigerator in an airtight container.

Servings: 9 muffins
Difficulty: Easy

(Also try: Strawberry and Cashew Energy Balls)

3. Cinnamon Raisin “Oatmeal” Bars

These paleo snack bars have all of the flavors of classic oatmeal raisin bars without actually using oatmeal. Almond butter is the secret ingredient that provides bulk to the bars, and cinnamon adds a hint of warm spice. Add as many or few raisins to the light, fluffy bars as you desire.

Cinnamon Raisin “Oatmeal” Bars

Ingredients:

3/4 cup almond butter
1 egg
2 tbsp coconut oil, melted
2 tbsp honey
1 tsp vanilla extract
1/2 cup unsweetened coconut flakes
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/2 cup raisins

Instructions:

1. Preheat the oven to 350 degrees F. Grease an 8×8-inch square baking dish with coconut oil spray. In a large bowl, add the almond butter, egg, coconut oil, honey, and vanilla. Use a hand mixer to blend.

2. Add in the coconut flakes, cinnamon, baking soda, and salt. Blend to combine. Fold in the raisins.

3. Transfer the dough to the baking dish and spread out in an even layer. Top with additional raisins if desired. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Let cool completely before refrigerating. Serve cold.

Servings: 9 bars
Difficulty: Medium

4. Sweet and Spicy Walnut Clusters

Sweet and spicy flavors are combined in this tasty bedtime treat. Walnuts and cherries are good for a bedtime snack because they both contain melatonin. The walnut clusters require only a few ingredients and 30 minutes to make. Enjoy a couple of walnut clusters before bed to satisfy a hungry stomach and get a better night’s sleep.

Walnut Clusters

Ingredients:

2 cups walnuts, roughly chopped
1/2 cup dried cherries
3 tbsp maple syrup
3 tbsp extra virgin olive oil
1/2 tsp chili powder
1/4 tsp salt
Honey, for drizzling

Instructions:

1. Preheat the oven to 300 degrees F. In a large bowl, combine the walnuts, cherries, maple syrup, olive oil, chili powder, and salt. Stir well to coat.

2. Line a baking sheet with parchment paper. Form the walnuts and cherries into small clusters on the baking sheet. Lightly drizzle each cluster with honey. Bake for 8-10 minutes until golden. Let cool for 15 minutes before serving. Store in the refrigerator.

Servings: 6-8
Difficulty: Easy

(You’ll also love: Cinnamon and Honey Roasted Walnuts)

5. Apple Raisin Cookies

Gluten-free, nut-free cookies such as these are functional for all types of diets. Naturally sweetened with dates and applesauce, these cookies are full of tasty goodness. Coconut flour provides the main base of the recipe, forming soft and chewy cookies that are delicious warm out of the oven.

Apple Raisin Cookies

Ingredients:

6 pitted Medjool dates
1/4 cup raisins
1/2 cup unsweetened coconut flakes
2 eggs
1/4 cup applesauce
1 tsp vanilla extract
1/4 cup coconut flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg

Instructions:

1. Preheat the oven to 350 degrees F. Place the dates in a food processor and blend until finely chopped. Add the raisins and coconut flakes and pulse 2-3 times to combine.

2. Whisk together the eggs, applesauce, and vanilla in a medium bowl. Add the coconut flour, baking soda, cinnamon, salt, and nutmeg, Stir well to combine. Fold in the raisin mixture.

3. Line a baking sheet with parchment paper. Scoop about a tablespoon of the dough onto the baking sheet and flatten slightly. Bake for 12-15 minutes, or until the cookies are lightly browned. Place on a wire rack to cool before serving.

Servings: 12 small cookies
Difficulty: Medium

6. Chocolate Cherry Nut Bars

Chewy and crunchy, this baked paleo snack has an explosion of flavors waiting for you. Dark chocolate, tart cherries, and nutty pecans make a delicious combination. Every part of these bars is good for you. Let the nut mixture cool completely before cutting into bars, and store in the refrigerator.

Chocolate Cherry Nut Bars

Ingredients:

2 cups pecans, chopped
1/2 cup dried cherries
1/3 cup dark chocolate chips
1/2 cup honey
1/2 tsp vanilla extract
Pinch of salt

Instructions:

1. Preheat the oven to 300 degrees F. Line an 8×8-inch baking pan with parchment paper. Combine the honey, vanilla, and salt in a medium glass bowl. Microwave for 20-30 seconds or until the honey is fluid. Add the pecans and cherries to the bowl and stir to coat. Let cool for 5 minutes.

2. Stir the chocolate chips into the cooled mixture. Transfer to the baking pan and firmly press into an even layer. Bake for 15-20 minutes, until golden brown. Place on a wire rack to cool for one hour. Remove from the baking pan and cut into bars. Refrigerate until ready to serve.

Servings: 9 bars
Difficulty: Medium

7. Chocolate Chip Banana Muffins

Whether it’s the middle of the morning, late afternoon, or a bedtime snack, these muffins are a great baked paleo snack. When banana muffins are studded with chocolate chips they become addictive. Try to snack on only one at a time! The more ripe that the bananas are for the recipe, the better. Bake a large batch and keep them in the refrigerator for the rest of the week.

Chocolate Chip Banana Muffins

Ingredients:

3 ripe bananas, mashed with a fork
4 eggs
1/2 cup almond butter
2 tbsp coconut oil, melted
1 tsp vanilla
1/2 cup coconut flour
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
3/4 cup chocolate chips

Instructions:

1. Preheat the oven to 350 degrees F. Line a muffin tin with cups. In a large bowl, add the bananas, eggs, almond butter, coconut oil, and vanilla. Use a hand blender to combine.

2. Add in the coconut flour, cinnamon, baking soda, and salt. Blend into the wet mixture, scraping down the sides with a spatula. Fold in the chocolate chips.

3. Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full. Bake for 20-25 minutes, or until a toothpick comes out clean. Serve warm or store in the refrigerator in a resealable bag.

Servings: 12 muffins
Difficulty: Easy

(Also try: The Best Paleo Banana Nut Muffins Ever)

8. Dark Chocolate Cherry Muffins

Muffins are a tasty treat any time of the day, but these one are especially enjoyable as an indulgence before bed. The muffins use the classic combination of chocolate and cherries for sweet, tart flavor. Applesauce and coconut flour are also needed for the base of the muffins. Top the muffins with extra shaved chocolate if desired.

Dark Chocolate Cherry Muffins

Ingredients:

1 cup applesauce
4 eggs
1/2 cup almond butter
2 tbsp coconut oil, melted
1 tsp vanilla extract
1/2 cup coconut flour
1 tsp baking soda
1/4 tsp salt
1/3 cup dried cherries
1/3 cup dark chocolate chips
Shaved dark chocolate, for topping

Instructions:

1. Preheat the oven to 350 degrees F. Line a muffin tin with cups. In a large bowl, add the applesauce, eggs, almond butter, coconut oil, and vanilla. Use a hand blender to combine.

2. Add in the coconut flour, baking soda, and salt. Blend into the wet mixture, scraping down the sides with a spatula. Fold in the cherries and chocolate chips.

3. Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full. Bake for 20-25 minutes, or until a toothpick comes out clean. Serve warm topped with shaved chocolate if desired. Store in the refrigerator in an airtight container.

Servings: 12 muffins
Difficulty: Easy

Also Try These Yummy Baked Paleo Snacks:

Oven Baked Paleo Apple Fritters
Lemon Poppy Seed Baked Donuts
Baked Blooming Onion

More Popular Paleo Snacks to Try:

8 Energy-Boosting Portable Paleo Snacks
9 Healthy Salty Paleo Snacks
11 Out of This World Frozen Paleo Snacks

8 Homemade Baked Paleo Snacks to Satisfy Dessert Cravings
Jess (Paleo Grubs)



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The Red Tea Detox

Quick Chat, New Video & Upcoming Keto Events

Posted on February 6, 2019 By In Diet With no comments

It’s time for the Week Five Weigh-In if you’re participating in the 2019 Keto Challenge. You can post your progress in the group thread, or here on this post if you prefer. It’s never too late to join in! See the challenge details here.


Keto SnacksI just got back from the Metabolic Health Summit so I have LOTS of interesting updates & information to share with you!

The next BIG event I’ll be attending is KetoCon in late June which will be in Austin, TX.

I’ll tell you all about it in my next post, why I’m going and what I love most about it, but you can check out KetoCon here for now.

There are also three smaller events coming up, hosted by Adapt Your Life, and I’ll be attending two of the three: Nashville Keto Event and the Atlanta Keto Event and there’s also an Adapt Keto Event in Tampa coming up as well.

Quick Side Note…


💥 Today you can get the keto granola 20% off! Sherry added the extra discount to my link, good now through Thursday at 11:59pm eastern. ❣

⁣⁣http://lollislowcarbgranola.com/lowcarbtraveler

She has the discount coded into my affiliate link for you, so you’ll see it automatically at checkout when you use the link above. 💕 ⁣ ⁣⁣

I didn’t want you to miss out on that! 🙂


One of the things I love MOST about attending local meetups and bigger conferences and events is getting to spend time with the people I’ve met online, plus meeting so many new & interesting people!

This is Thom King of Guy Gone Keto for example, and we finally got to meet in person last week at the Metabolic Health Summit:

Metabolic Health Summit 2019 - Lynn Terry aka Low Carb Traveler with Thom of Guy Gone Keto

I got this dress on Amazon and I love it. I have two actually, in different colors, because they’re so comfortable and pack well (no wrinkling!).

Plus they’re very flattering. 🙂

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I had to get a little creative with my meals while I was traveling last week, and I made one of them – a quick keto friendly lunch – live on video which you can watch here:

FBOMB Macadamia Nut Butter Packs: 20% discount link

FatSnax NEW Double Chocolate Keto Cookies

NUI Keto Cookies
coupon code: LOWCARBTRAVELER
❤

 

I have lots more fun updates for you including what I ate, what I learned, and what I’m going to be testing next in my own keto journey – all based on interesting conversations and presentations at the Metabolic Health Summit.

I just got in late Monday night, and woke up Tuesday morning with a head cold. So I’m jetlagged AND sick, lol. Ugh! There were four people sitting all the way around me on my flight home coughing nonstop. Lovely. 😛

I made my favorite cheesy eggs yesterday, and this morning I made the keto biscuits & gravy – both very nice comfort foods when you’re not feeling well! And last night I made a bowl of “keto cereal” out of Lolli’s Low Carb Granola.

Enjoy the 20% off discount on that granola – it’s good today and tomorrow, through Thursday at 11:59pm eastern time. The Cinnamon Pecan Crunch and Peanut Butter Macadamia are my two favorite flavors.

How are things going with you?

Don’t forget to weigh in today…

Leave a comment and let’s chat!:)

Best,
Lynn Terry,
aka @LowCarbTraveler

p.s. My Keto Krate is set to arrive today and I can’t wait to see what’s in it this month! Stay tuned – I’ll do my usual value breakdown on it so you can see what all is in the box, which is always a great way to find new low carb snack ideas. 😉

 

instagram low carb @lowcarbtraveler @lowcarbtraveler @lowcarbtraveler pinterest low carb

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Netrition – The Internet’s Premier Nutrition Superstore!


Low Carb Snack Box

 





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Turmeric Tea Ice Cubes – 3 Easy Recipes for Inflammation and Weight Loss

Posted on February 6, 2019 By In Diet With no comments

Turmeric tea has been used for centuries to fight inflammation and help with weight loss. Wether you are looking for a refreshing, all natural solution to ease your joint pain or a helpful boost to aid your diet, here are 3 powerful turmeric tea ice cube recipes to get you started.

These turmeric tea ice cubes are the best!

1. Turmeric Tea, Ginger and Lemon Ice Cubes

Preparation time: 5 minutes
Cooking time: 5 minutes

Turmeric tea lemon ginger ice cubes

Ingredients:

2 cups water
2 tbsp turmeric powder
fresh ginger
lemon

Directions:

1. Place water and turmeric powder in a saucepan. Mix to combine. Bring to a boil over medium heat.

2. Remove from the heat and strain mixture through a fine mesh strainer.

3. Set aside to cool slightly.

4. Peel and slice ginger into small slices to fit in an ice cube tray.

5. Cut lemon into slices and cut each slice into 4 triangles.

6. Place ginger and lemon triangles into an ice cube tray.

7. Cover with turmeric mixture.

8. Freeze.

2. Turmeric Tea, Lime and Cucumber Ice Cubes

Preparation time: 5 minutes
Cooking time: 5 minutes

Turmeric tea cucumber lime ice cubes

Ingredients:

2 cups filtered water
2 tbsp turmeric powder
lime
½ cucumber, peeled

Directions:

1. Place water and turmeric powder in a saucepan. Mix to combine. Bring to a boil over medium heat.

2. Remove from the heat and strain mixture through a fine mesh strainer.

3. Set aside to cool slightly.

4. Cut lime into slices and cut each slice into 4 triangles.

5. Cut cucumber into slices and cut each slices into 4 triangles.

6. Place cucumber and lime triangles into an ice cube tray.

7. Cover with turmeric mixture.

8. Freeze.

3. Turmeric Tea, Cinnamon, Fennel Seeds and Clove Ice Cubes

Preparation time: 5 minutes
Cooking time: 5 minutes

Turmeric tea cinnamon, clove, fennel seeds ice cubes

Ingredients:

2 cups water
2 tbsp turmeric powder
1 cinnamon stick, crushed
fennel seeds
cloves

Directions:

1. Place water and turmeric powder in a saucepan. Mix to combine. Bring to a boil over medium heat.

2. Remove from the heat and strain mixture through a fine mesh strainer.

3. Set aside to cool slightly.

4. Place one cinnamon piece, one clove and small pinch of fennel seeds into each section of the ice cube tray.

5. Cover with turmeric mixture.

6. Freeze.

You’ll also love:

5 Healing Turmeric Ginger Tea Recipes for Weight Loss
3 Easy Golden Turmeric Milk Recipes for Arthritis and Joint Pain
5-Minute Turmeric Smoothie to Fight Inflammation

Turmeric Tea Ice Cubes – 3 Easy Recipes for Inflammation and Weight Loss
Jess (Paleo Grubs)



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Why DHA Remains on the Supplement List

Posted on February 5, 2019 By In Diet With no comments

David Perlmutter M.D. – Empowering Neurologist: The food, the facts, the science to control your genetic destiny.

Over the past 10 years, in the various books that I have written, there has been a persistent emphasis on the importance of DHA, an omega-3, in terms of brain health. DHA represents over 90% of all the omega-3, polyunsaturated fatty acids in the brain, and further, it’s 10 to 20% of all the brain’s fat. DHA is especially concentrated in the gray matter, and is also an important part of the cellular membrane of neurons. DHA also has an important role to play in the functioning and structure of mitochondria, the release of neurotransmitters, the expression of DNA, the creation of the myelin insulation around every neuron, the management of neuroinflammation, and even the growth and differentiation of brain cells.

DHA plays a particularly important role in the frontal lobes, allowing us to maintain executive function, pay attention to the various tasks in which we are engaged, and even plan for the future and solving problems.

As important as this fatty acid is for the brain it’s incredible that neither the brain, nor the rest of the body can actually manufacture very much DHA. Two of the important enzymes that are required to make DHA from its precursor, alpha-linolenic acid, are actually fairly inefficient in humans. Nonetheless, when the brain gets a DHA delivery, it holds on to it tenaciously. In fact, it has been estimated that the half-life of DHA in the human brain is 2.5 years, whereas in the peripheral tissues half of DHA is gone in only two minutes.

Since DHA isn’t something our bodies make to any significant degree, the focus needs to be on consuming this critically important nutrient. We know that when women take DHA while they’re pregnant it tends to prolong gestation an average of 2.5 days. This translates to an average increase in birth weight by approximately 50g, which turns out to provide a cognitive advantage later in life. One study demonstrated that women taking 200mg of DHA by mouth for four months during pregnancy had children who had improved cognitive function when they were five years of age.

Women taking DHA provide breast milk that has a higher DHA levels. This provides advantages for infants including improved hand eye coordination, better attention scores, and even better memory performance later in life.

In the DHA Oxford Learning and Behavior (DOLAB) study, 362 healthy school children were randomized to either receive DHA or a placebo. The dosage of DHA was 600mg and was derived from marine algae. These 7-9 year-olds were then had their reading skills evaluated after 16 weeks. There were improvements in reading ability seen in all of the individuals taking DHA, but the greatest improvement occurred in those who had the poorest reading skills at the beginning of the study.

Moving on to adults,  research has demonstrated a correlation between higher levels of DHA, measured via blood tests, and better nonverbal reasoning, as well as working memory and mental flexibility in 35 to 54-year-olds.

In the now famous Memory Improvement with docosahexaenoic acid (DHA) Study (MIDAS), 485 healthy elderly individuals (average age 70 years) who had self-reported mild memory complaints, received either 900mg of DHA or a placebo for 24 weeks. In the group receiving DHA there was a demonstrated improvement in episodic as well as visual recognition memory, and a correlation between their blood DHA levels with episodic memory was noted.

Data from the Framingham Study has correlated blood levels of DHA with lower risk for mild cognitive impairment or dementia. In following 809 nine individuals (average age 76) without dementia at the beginning of the study, a check after nine years showed that those individuals with the highest DHA levels had a 47% lower risk of all dementia.

Homocystine, when elevated, is associated with increased risk for coronary artery disease, vascular dementia, and even Alzheimer’s disease. Elevated homocysteine is seen in individuals who have various genetic variations of what is called MTHFR. It is noted that DHA can actually help lower homocysteine in these individuals.

Inflammation is the cornerstone of virtually all chronic degenerative conditions including Alzheimer’s disease, Parkinson’s, diabetes, cancer, and coronary artery disease, to name a few. DHA and other omega-3s help to resolve chronic inflammation by activating what are called specialized pro resolving mediators. We are just beginning to understand this science, but the potential moving forward for ratcheting down chronic inflammation by leveraging this chemistry seems to be profound.

Finally, scientific research is now focusing on what is called the endocannabinoid system, in terms of regulating inflammation within the body. Two well-studied chemical components of this system, anandamide and 2-AG, bind it to a specific cell surface receptor which leads to basic need uptick in inflammation, fat production, fat storage, and triglyceride production. Omega-3s, like EPA and DHA, are able to produce other cannabinoids that inhibit this receptor stimulation, and as such help to reduce inflammation in the body.

These are some of the many reasons that DHA is really important. It’s something that needs to be taken as a supplement, unless you’re eating fatty fish regularly. A typical serving of salmon, for example, will contain approximately 200mg of DHA. That said, my recommendation is to consider, as an adult, approximately 800mg of supplemental DHA daily. This can be fish-derived or, for vegetarians, derived from marine algae.

I’m often asked in various interviews to describe my top 10 supplement recommendations. Clearly, there is no question that DHA should absolutely be on the list.

For more of my favorite supplements, check out this blog post.

The post Why DHA Remains on the Supplement List appeared first on David Perlmutter M.D..



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23 High Protein Paleo Snacks You’ll Love (Low Carb)

Posted on February 5, 2019 By In Diet With no comments

These are the best high protein paleo snacks ever! Including- BLT bites, taco nachos, deviled eggs + much more. If you want a snack that’s satisfying, filling and protein-packed, try these easy paleo snack ideas.

1. BLT Bites

This high protein snack recipe is a fun and easy new way to serve BLTs. The bottom layer of avocado adds a base to the bites in additional to the crispy bacon, lettuce, and tomato. These can easily become an afternoon favorite and are simple to throw together. Top with additional crumbled bacon if desired.

BLT Bites

Ingredients:

2 large leaves Romaine lettuce, chopped
4 slices thick-cut bacon
2 Roma tomatoes, quartered
1/2 avocado, sliced
Salt and pepper, to taste

Instructions:

1. Cook the bacon in a skillet over medium heat. Transfer to a paper towel-lined plate and let cool. Break three pieces into quarters. Crumble the remaining piece of bacon.

2. Assemble the bites by layering a piece of sliced avocado, then bacon, lettuce, and tomato on a plate. Secure with a toothpick. Top with crumbled bacon if desired and serve.

Servings: 2
Difficulty: Easy

(You may also like: 17 Bite-sized High Protein Snacks for Weight Loss

2. Protein Fiber Crackers

These crackers are absolutely packed with nutrients, the main ones being protein and fiber. Constructed mainly of sesame seeds, chia seeds, and flaxseed meal, these crunchy have an earthy roasted flavor. If you would like to make nut-free crackers, simply substitute more flaxseed meal instead of using almond meal.

Protein Fiber Crackers

Ingredients:

1/2 cup sesame seeds
1/2 cup chia seeds
1/4 cup flaxseed meal
1/4 cup almond meal
1/2 tsp salt
1/3 cup water
2 tbsp extra virgin olive oil

Instructions:

1. Preheat the oven to 325 degrees F. In a large bowl, mix together the sesame seeds, chia seeds, flaxseed meal, almond meal, and salt. Mix in the water and olive oil until combined.

2. Transfer the dough to a sheet of parchment paper. Cover with a second sheet of paper and roll out the dough to 1/4-inch thick. Peel back the top layer of paper and cut the dough into squares.

3. Place the parchment paper with the squares onto a baking sheet. Bake for 30 minutes, and then use a spatula to carefully flip over. Bake for an additional 25-30 minutes until lightly browned. Let cool for 30 minutes before serving.

Servings: 9-12 crackers
Difficulty: Easy

(Also try: Protein-Packed 5 Seed Crackers)

3. Taco Nachos with Salsa

This layered snack recipe is great for watching the big game or for hearty appetites. The recipe is composed of three different parts: sweet potato chips are topped with taco meat and homemade salsa, ensuring that each bite is a mouthful of flavor. This is one snack that can also get a little (wonderfully) messy.

Taco Nachos with Salsa

Ingredients:

For the salsa:
1 large tomato, seeded and diced
1/2 green bell pepper, diced
1/4 small red onion, diced
1 jalapeno, seeded and diced
Juice of 1/2 lime
2 tbsp fresh cilantro, chopped

For the sweet potato chips:
2 large sweet potatoes
2 tbsp extra virgin olive oil
1 tsp salt

For the meat:
1 tbsp coconut oil
1 small yellow onion, finely diced
1 lb. ground beef
2 cloves garlic, minced
1 14.5-oz. can diced tomatoes
1 tsp chili powder
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper

Instructions:

1. Toss together the ingredients for the salsa in a small bowl and refrigerate while the other parts are assembled.

2. Preheat the oven to 300 degrees F. Peel the sweet potatoes and thinly slice with a mandolin. Place in a large bowl and toss with olive oil and salt.

3. Line two rimmed baking sheets with parchment paper. Spread out the sweet potatoes in a single layer. Bake in the oven for 15 minutes, then flip the chips over and bake for another 20-30 minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked. Remove from the oven and set aside.

4. While the potato chips are baking, start preparing the beef. Melt the coconut oil in a large skillet over medium heat. Add the onion to the pan and sauté for 3-4 minutes until softened. Add the ground beef and cook for 4-5 minutes, stirring regularly. Add the garlic, diced tomatoes, tomato paste, and remaining spices and stir well to combine. Bring the mixture to a simmer and then turn the heat down to medium-low. Cook, covered, for 15-20 minutes, stirring regularly.

5. To assemble the nachos, form a large circle with the sweet potato chips on a platter. Add the beef mixture into the middle of the circle, and then top with salsa.

Servings: 4
Difficulty: Medium

(Love nachos? Try these: Addictive and Healthy Paleo Nachos)

4. Chinese Five-Spice Pistachios

Enjoy a handful of these flavorful pistachios before bed to satisfy any late-night hunger pangs. The main seasoning comes from Chinese five-spice powder, which includes cloves, cinnamon, fennel seed, star anise and Szechuan peppercorns. A little bit of orange zest also adds a bright note to the simple snack.

Chinese Five-Spice Pistachios

Ingredients:

2 cups pistachios, shelled
1 tbsp extra virgin olive oil
2 tsp Chinese five-spice powder
1 tsp orange zest
3/4 tsp sea salt

Instructions:

1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Combine the olive oil, five-spice, orange zest, and salt in a medium bowl. Whisk to combine. Add the pistachios and toss well to coat.

2. Transfer the pistachios to the baking sheet in an even layer. Roast for 8-10 minutes, stirring occasionally, until the pistachios are browned.

Servings: 2 cups
Difficulty: Easy

(Try these too: Cranberry Pistachio Honey Energy Bites)

5. Quick Chicken Avocado Wraps

This snack is quick and easy to assemble when you have leftover chicken breast on hand. Mix the chicken with avocado for heart-healthy fats, with green onions for bite, and sliced almonds for a bit of crunch. Cover everything with fresh dill dressing to tie it together, and then serve in large lettuce leaves for a filling wrap.

Quick Chicken Avocado Wraps

Ingredients:

2 cups cooked shredded chicken breast
1/2 avocado, pitted and diced
3 green onions, chopped
1/2 cup sliced almonds
Salt and freshly ground pepper, to taste
1 tbsp lemon juice
1 tsp fresh dill, chopped
2 tbsp extra virgin olive oil
Bibb lettuce leaves, for serving

Instructions:

1. In a small bowl, whisk together the lemon juice and dill. Slowly add in the olive oil, whisking constantly, until combined. Set aside.

2. In a separate bowl, combine the chicken, avocado, green onions, and almonds. Add salt and pepper to taste. Pour the lemon dressing over the chicken and toss to coat. Serve on the lettuce leaves.

Servings: 2-4
Difficulty: Easy

6. Broccoli Egg Bites

These easy broccoli egg bites are full of healthy protein and fiber. The egg bites puff up into an almost muffin-like shape in the oven, but then flatten out once cooled. The best part is that you can make a large batch ahead of time and eat them throughout the week. Store the egg bites in the refrigerator and reheat for a quick snack any time of the day.

Broccoli Egg Bites

Ingredients:

6 eggs
1/2 cup onion, finely diced
1 cup broccoli, finely chopped
Salt and freshly ground pepper, to taste
2 tbsp fresh parsley

Instructions:

1. Preheat the oven to 350 degrees F. In a small bowl, whisk the eggs. Stir in the salt and pepper. Grease six muffin tin cups with coconut oil spray. Fill the six muffin cups with equal amounts of the onion and broccoli. Divide the whisked eggs among the cups and bake for 17-20 minutes until the eggs are set. Top with chopped parsley.

Servings: 6 egg bites
Difficulty: Easy

(You’ll also love: Broccoli Egg Bake)

7. Shrimp Stuffed Avocados

Fresh shrimp is tossed with bright, tangy ingredients to make the filling for these stuffed avocadoes. The dish is simple, yet refreshing and delicious – and the shrimp salad can even be prepared ahead of time and stored in the refrigerator. Serve the creamy stuffed avocadoes with a side of mixed greens for a hearty, balanced snack.

Shrimp Stuffed Avocados

Ingredients:

2 avocados
2 cups medium cooked shrimp, diced
1 bell pepper, finely diced
1/2 medium red onion, finely diced
1/4 cup Paleo mayonnaise
1 jalapeno, finely diced
Juice of 1 lime, plus more for drizzling
3 tbsp fresh cilantro, chopped
Salt and freshly ground pepper, to taste

Instructions:

1. Place the shrimp, bell pepper, onion, jalapeno, mayonnaise, lime juice, and cilantro in a bowl and mix together. Season with salt and pepper to taste.

2. Cut the avocados in half and remove the pit. Peel away the skin and drizzle the avocados with additional lime juice. Divide the avocados among the plates and fill with the shrimp mixture to serve.

Servings: 4
Difficulty: Easy

8. Endives with Tuna Salad

Endive spears make a quick and edible serving slice for tasty tuna salad. This easy finger food recipe is great in a pinch and easy to put together. The tuna salad can be made in advance and spooned onto the endive spears when you are ready to serve.

Endives with Tuna Salad

Ingredients:

10 oz. canned tuna, drained
2 tbsp fresh parsley, chopped
3 tbsp Paleo mayonnaise
2 tsp spicy Paleo mustard
1 tsp lemon juice
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp onion powder
Pinch of chili powder
Freshly ground pepper, to taste
3 heads endives, separated into spears

Instructions:

1. Mix the tuna with the parsley, mayonnaise, mustard, lemon juice, salt, garlic powder, onion powder, chili powder, and pepper. Adjust salt and pepper to taste. Spoon onto the endive spears. Serve cold.

Servings: 4
Difficulty: Easy

9. Pan-Fried Coconut Shrimp

A layer of coconut flakes adds a lot of flavor to shrimp in this easy snack recipe. The shrimp are dredged in egg whites and then a coconut flake mixture before being pan-fried. Add more coconut oil to the pan in between batches of shrimp. Serve immediately after cooking for the best results.

Coconut Shrimp

Ingredients:

1 lb. large raw shrimp, peeled and deveined
1/2 cup unsweetened coconut flakes
1/4 cup coconut flour
1/2 tsp paprika
1/2 tsp salt
1/4 tsp freshly ground pepper
Zest of half a lemon
2 egg whites
1 tbsp fresh cilantro, chopped
Coconut oil, for the pan

Instructions:

1. Combine the coconut flakes, coconut flour, paprika, salt, pepper, and lemon zest together in a small bowl. Dip the shrimp in the egg whites and then dredge in the coconut flake mixture.

2. Add enough coconut oil to cover the bottom of a large skillet over medium heat. Working in batches, fry the shrimp in the pan, cooking for 2-3 minutes per side. Move the cooked shrimp to a plate lined with paper towel. Add more coconut oil to the pan in between batches as needed. Top with chopped cilantro to serve.

Servings: 4
Difficulty: Easy

10. Taco-Stuffed Peppers

Mini bell peppers loaded with taco meat are a good size for a hot snack. The taco meat can be made ahead and added to the bell peppers when it is close to serving time. This snack is great for parties and sure to be a crowd favorite. Top with avocado or cilantro to complete the dish.

Taco Stuffed Peppers

Ingredients:

1 1/2 lbs. mini bell peppers
1 lb. ground beef
1 tsp extra virgin olive oil
2 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp paprika
Salt and pepper, to taste
2 tbsp fresh cilantro

Instructions:

1. Preheat the oven to 350 degrees F. Coat a small baking dish with coconut oil spray. Cut the bell peppers in half, trim off the stems and remove the seeds. Set into the baking dish.

2. Heat one teaspoon of olive oil in a large pan over medium heat. Cook the ground beef with the seasonings over medium heat.

3. Divide the meat mixture among the peppers. Bake for 12-15 minutes until the peppers are slightly softened. Serve warm topped with cilantro.

Servings: 8-10
Difficulty: Medium

11. Cucumber Cups with Tuna

Forget about crackers (or baking) and serve up tuna with these simple cucumber cups. This raw recipe is easy to make in large batches, and provides all of the flavor with less calories. To prepare the cucumbers, first peel them and then cut into slices that are about 2 inches thick. Then scoop out most of the inside, leaving the walls and bottom intact. Fill with tuna and enjoy!

Cucumber Cups with Tuna

Ingredients:

4 long English cucumbers
10 oz. canned tuna, drained
3 green onions, chopped
3 tbsp Paleo mayonnaise
2 tsp spicy Paleo mustard
1 tsp lemon juice
1/2 tsp salt
1/2 tsp garlic powder
Freshly ground pepper, to taste
Paprika, for garnish

Instructions:

1. Peel the cucumbers and cut into 2-inch slices. Scoop out most of the inside of each piece with a melon baller. Arrange on a plate.

2. Mix the tuna with the green onions, mayonnaise, mustard, lemon juice, salt, garlic powder, and pepper. Adjust salt and pepper to taste.

3. Fill each cucumber cup with the tuna salad. Top with additional green onions and paprika if desired. Refrigerate until ready to serve.

Servings: 4
Difficulty: Easy

12. Sun-Dried Tomato Deviled Eggs

There are endless ways to serve deviled eggs, and this recipe adds one more tasty option to the mix. Hard-boiled eggs can be cooked ahead of time to make the preparation easier. Sun-dried tomatoes that are packed in oil (and drained) are better suited for this recipe since they are soft. Use a spoon or a bag to pipe the filling into the eggs, and then top with more parsley if desired.

Sun-Dried Tomato Deviled Eggs

Ingredients:

6 eggs
5 sun-dried tomatoes, finely chopped
1 small shallot, minced
2 tbsp fresh parsley, chopped
1/4 cup Paleo mayonnaise
1 tbsp capers, drained and diced
1 tsp spicy Paleo mustard
1/4 tsp salt

Instructions:

1. Place the eggs in a saucepan and cover with cold water. Place on the stove and bring to a boil. Once boiling, turn off the heat and cover. Let stand for 12 minutes. Drain and transfer the eggs to an ice bath for one minute to cool. Peel off the shells.

2. Slice the eggs in half and scoop the yolks into a bowl. Finely mash the yolks. Stir in the sun-dried tomatoes, shallot, parsley, mayonnaise, capers, mustard and salt. Mix well. Pipe into the egg white halves and refrigerate until ready to serve.

Servings: 12 deviled eggs
Difficulty: Medium

(You’ll love this too: Avocado Egg Salad with Homemade Flax Seed Crackers)

13. Pumpkin Spice Roasted Pepitas

Pepitas, which are actually shelled pumpkin seeds, are a secretly great snack for munching on at any time of day. Once roasted in the oven, the pepitas take on a wonderfully crunchy quality. In this recipe the pepitas are tossed with with maple and pumpkin spice to reflect the flavors of fall, for the whole family to enjoy.

Pumpkin Spice Roasted Pepitas

Ingredients:

2 cups pepitas
2 tbsp maple syrup
2 tsp pumpkin pie spice
Dash of salt

Instructions:

1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil. Place the pepitas into a bowl. Drizzle with maple syrup and toss. Add the pumpkin pie spice and salt to taste and stir to evenly coat.

2. Place the seeds on the baking sheet and roast for 20-25 minutes or until lightly browned, stirring regularly. Let cool before serving.

Servings: 2 cups
Difficulty: Easy

14. Shrimp Cocktail

This popular party recipe can also make a healthy and protein-filled snack for those following the Paleo diet. Homemade Paleo cocktail sauce is surprisingly easy to make, and is the perfect accompaniment to fresh, simple shrimp – you may even have extra sauce left over after this recipe. Adjust the amount of horseradish in the cocktail sauce to your personal taste.

Shrimp Cocktail

Ingredients:

1 cup strained tomatoes
2 tbsp tomato paste
1 tbsp horseradish
4 tbsp fresh lemon juice, divided
1/2 tsp Worcestershire sauce
1/2 tsp salt
1 lb. raw shrimp, peeled and deveined
3 saffron threads, optional
6 cloves garlic, peeled and halved

Instructions:

1. In a medium bowl, stir together the tomatoes, tomato paste, horseradish, one tablespoon of lemon juice, Worcestershire sauce, and salt. Set in the refrigerator to chill.

2. Meanwhile, fill a medium bowl with ice and set aside. Fill a large pot with water. Add the remaining lemon juice, saffron, and garlic and bring to a boil. Simmer for 5 minutes to infuse the flavors. Add the shrimp and gently simmer for 4-5 minutes or until the shrimp are cooked. Remove from heat. Use a slotted spoon to transfer the shrimp to the ice water. Once cooled, drain and arrange on a plate. Serve with cocktail sauce.

Servings: 3-4
Difficulty: Medium

15. Stuffed Mushrooms

In this savory recipe mushroom caps are stuffed with a delicious mixture of sausage and spinach. Any kind of sausage can be used for the stuffing, although Italian sausage goes very well with the spinach and parsley. There will most likely be stuffing left over. Make the mushrooms as a special treat for yourself or share the miniature bites with friends.

Stuffed Mushrooms

Ingredients:

1 lb. large cremini mushrooms, rinsed and dried
3 tbsp extra virgin olive oil, divided
1 lb. sausages, casings removed
1/2 small red onion, diced
1 cup fresh spinach
2 cloves garlic, minced
Salt and freshly ground pepper
1/3 cup almond meal
2 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 325 degrees F. Remove the stems from the mushrooms. Finely chop the stems and set aside. Place the mushroom tops in a bowl and toss with two tablespoons of olive oil. Place onto a baking sheet. Set aside.

2. Melt the remaining tablespoon of olive oil in a skillet over medium heat. Add the sausage to the skillet and cook until browned, stirring regularly and breaking into small pieces with a spoon. Stir in the mushroom stems, red onion, and garlic. Sprinkle with salt and pepper and cook for an additional 4-5 minutes. Add the spinach and stir to wilt. Remove from heat and stir in the almond meal.

3. Spoon the sausage mixture into each mushroom cap. Bake for 35-40 minutes, until the stuffing is browned. Serve hot, topped with fresh parsley.

Servings: 4-5
Difficulty: Medium

16. Bacon-Wrapped Sweet Potato Bites

Although the idea behind this recipe is simple, the flavor combination is unbeatable. Sweet potatoes and crispy, salty bacon are delicious together. These easy bites are ideal for a crowd since the recipe makes quite a few. You may need to use more than two baking sheets. Cut the potatoes into cubes that are the same size so that they cook evenly.

Bacon-Wrapped Potato Bites

Ingredients:

2 large sweet potatoes, peeled and diced into squares
12 oz. bacon
1 tbsp extra virgin olive oil
1 tsp salt
Freshly ground pepper, to taste
1/4 tsp chili powder

Instructions:

1. Preheat the oven to 400 degrees F. Line two rimmed baking sheets with foil. Place the sweet potatoes in a pot and cover with cold water. Bring to a boil and cook for 3-4 minutes, until barely tender. Drain and place into a large bowl.

2. Toss the slightly cooked sweet potatoes with the olive oil, salt, pepper, and chili powder in a bowl. Stir well to coat.

3. Cut the slices of bacon into thirds. Wrap a piece of bacon around a diced piece of potato and secure with a toothpick. Place onto the prepared baking sheet with the sealed side down. Repeat for the remaining potatoes. Bake for 15 minutes, and then carefully flip over. Bake another 15-20 minutes or until the bacon is crispy. Serve with toothpicks.

Servings: 4-6
Difficulty: Medium

(Also try: Bacon-Wrapped Roasted Asparagus)

17. Garlic Shrimp Skewers

This flavorful recipe is great for summer grilling any night of the week. Garlic, red pepper flakes, and parsley are paired together with fresh shrimp. The shrimp are first marinated for half an hour, and then are quickly cooked on the grill for a hot, skewered snack.

Shrimp Skewers

Ingredients:

1 lb. large raw shrimp, peeled and deveined
1/2 cup extra virgin olive oil
2 tsp red pepper flakes
6 cloves garlic, minced
3 tbsp fresh lime juice
1 tsp salt
2 tbsp fresh parsley, chopped

Instructions:

1. If using wooden skewers, soak in water for 30 minutes. Meanwhile, place all of the ingredients together in a small bowl and marinate for 30 minutes.

2. Preheat the grill to medium-high heat. Place the shrimp onto the skewers and discard the marinade. Grill for 2-3 minutes per side or until the shrimp are cooked through. Garnish with fresh parsley to serve.

Servings: 4
Difficulty: Easy

18. Prosciutto-Wrapped Shrimp

Salty prosciutto makes a delicious accompaniment to simple shrimp. All you have to do for this recipe is wrap small strips of prosciutto around the shrimp and bake them in the oven. If desired, drizzle the shrimp bites with fresh lemon juice before serving.

Prosciutto Wrapped Shrimp

Ingredients:

6 thin slices prosciutto
1/2 lb. jumbo shrimp, peeled and deveined
1 tbsp extra virgin olive oil
Freshly ground pepper

Instructions:

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Slice each piece of prosciutto into three long strips. Wrap a piece of prosciutto around one piece of shrimp, and place it on the baking sheet. Repeat with the remaining ingredients.

2. Brush each piece of shrimp with olive oil and sprinkle with pepper. Bake for 8-12 minutes, or until the shrimp are cooked through. Serve warm.

Servings: 3-4
Difficulty: Easy

19. Salmon Canapes

Add more healthy omega-3s to your diet with this easy smoked salmon recipe. This appetizer or snack can be quickly assembled and yet is elegant enough to be worthy of any party. The refreshing cucumber slices are piled high with ingredients, packing a lot of flavor into each bite.

Salmon Canapes

Ingredients:

12 oz. smoked salmon, cut into bite-size pieces
2 medium cucumbers, sliced
1/4 small red onion, thinly sliced
1/2 cup Paleo mayonnaise
1/4 cup fresh dill, chopped
3 tbsp capers, drained and chopped
1 tsp horseradish, or to taste

Instructions:

1. In a small bowl, stir together the mayonnaise, dill, capers, and horseradish.

2. Arrange the cucumber slices on a plate. Place a dollop of the mayonnaise mixture onto each cucumber slice. Top with a piece of smoked salmon and additional dill if desired. Serve cold.

Servings: 8-10
Difficulty: Easy

20. Marinated Chicken Skewers

Fresh herbs are used to flavor simple chicken skewers for this protein-rich snack. After marinating for several hours, the chicken is threaded onto skewers and quickly cooked on the grill. Serve with a ranch dipping sauce.

Marinated Chicken Skewers

Ingredients:

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup extra virgin olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
1 tsp salt
1/2 tsp freshly ground pepper

Instructions:

1. Whisk together the olive oil, rosemary, thyme, salt, and pepper in a shallow bowl. Add the chicken and stir to combine. Cover the bowl and place in the refrigerator to marinate for 2-6 hours.

2. If using wooden skewers, soak in water for 30 minutes. Preheat the grill to medium-high heat. Place the marinated chicken onto the skewers. Grill kabobs for approximately 5-6 minutes on each side, or until desired doneness. Serve warm.

Servings: 4
Difficulty: Easy

21. Sesame Chicken Skewers

The delicious flavors of sesame chicken can be enjoyed in this lightened-up version of the classic recipe. Chicken thighs or chicken breasts can be used for the dish depending on what you have available. The flavorful chicken is threaded onto skewers and then quickly grilled. Add colorful veggies to the skewers if desired.

Sesame Chicken Skewers

Ingredients:

2 lbs. boneless skinless chicken breasts, cut into 1-inch pieces
Salt and pepper
1 red bell pepper, roughly chopped
Sesame seeds, for garnish

For the sauce:
1/2 cup honey
1/4 cup coconut aminos
2 tbsp extra virgin olive oil
1 tsp lime juice
1/2 tsp sesame oil
2 cloves garlic, minced
1/4 tsp red pepper flakes

Instructions:

1. In a small bowl, stir together the ingredients for the sauce. Adjust sweetness to taste.

2. Season the chicken with salt and pepper, and then add to the sauce and marinate for at least one hour.

3. If using wooden skewers, soak in water for 30 minutes. Preheat the grill to medium-high heat. Place the marinated chicken and bell pepper alternately onto the skewers. Grill for 5-6 minutes per side, or until the chicken is cooked through. Serve warm garnished with sesame seeds.

Servings: 4
Difficulty: Medium

22. Salmon Stuffed Endives

Simple snacks can sometimes be the most convenient option. This easy yet elegant dish is ready to enjoy in minutes and a breeze to put together. The vibrant ingredients include fresh salmon, tomato, onion, and avocado.

Salmon Stuffed Endives

Ingredients:

1 medium tomato, seeded and diced
1/4 small red onion, diced
2 tbsp lemon juice
1 tbsp extra virgin olive oil
Salt and pepper, to taste
6 oz. smoked salmon, chopped
1 avocado, pitted and diced
Fresh chives, for garnish
3 heads endives, separated into spears

Instructions:

1. Place the tomatoes, onion, lemon juice, olive oil, salt, and pepper in a large bowl. Gently stir to combine. Stir in the salmon and avocado. Spoon onto the endive spears. Serve cold.

Servings: 6
Difficulty: Easy

23. Olive and Artichoke Tuna Salad

Tuna salad will always be one of the easiest, least expensive Paleo snacks to mix together that is high in protein and low in carbs and sugar. Artichokes and black olives make an unusual and rich flavor combination for the classic dish. Serve the tuna salad in a lettuce wrap or over sliced tomato.

Olive and Artichoke Tuna Salad

Ingredients:

12 oz. canned tuna, drained
1/4 cup Paleo mayonnaise
2 tbsp fresh parsley, chopped
2 tsp lemon juice
1 tsp spicy Paleo mustard
1/2 tsp salt
1/2 tsp garlic powder
Freshly ground pepper, to taste
1/3 cup marinated artichoke hearts, chopped
1/4 cup black olives, chopped
1 tomato, thinly sliced

Instructions:

1. In a large bowl, stir together the tuna, mayonnaise, parsley, lemon juice, mustard, salt, garlic powder, and pepper. Stir in the artichokes and olives. Serve cold over sliced tomatoes.

Servings: 4
Difficulty: Easy

You’ll Also Love These High Protein Snacks:

11 High Protein Pre-Workout Paleo Snacks
8 Energy-Boosting Paleo Snacks
No-Bake Paleo Protein Bars
Citrus Cashew Protein Bombs
Homemade Almond Butter (Low Sugar)

23 High Protein Paleo Snacks You’ll Love (Low Carb)
Jess (Paleo Grubs)



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11 Vitamin-Rich Fruit Paleo Snacks (Try these!)

Posted on February 4, 2019 By In Diet With no comments

Looking for a healthy and sweet paleo snack? Try these nutrient-dense, vitamin-rich, fruit-based snack ideas that won’t leave you feeling heavy or bloated.

1. Fruit Pizza Bites

This is a raw dessert pizza recipe, formed into small bites for easy and healthy snacking. A rich chocolate crust is spread with whipped coconut cream and then topped with fresh fruit. Strawberries and mangoes make a juicy, colorful combination for the top of the pizza. Serve the deliciously sweet bites cold.

Fruit Pizza Bites

Ingredients:

1 cup walnuts
1/2 cup pitted Medjool dates
1 tsp vanilla extract
1 tbsp unsweetened cocoa powder
Pinch of salt
1 cup coconut cream
2 tbsp honey
1 cup fresh strawberries, finely diced
1 cup fresh mango, finely diced

Instructions:

1. Add the walnuts to a food processor. Mix until the walnuts are finely ground. Add the dates, vanilla, and cocoa powder to the blender. Blend until everything is combined. With the blender still running, add a couple drops of water at a time to make the mixture stick together, if necessary.

2. Use your hands to roll the mixture into small balls. Place onto a sheet of wax paper and flatten with the palm of your hand. Place in the freezer for 1 hour.

3. Meanwhile, blend the coconut cream and honey together with a hand blender.

4. Remove the crusts from the freezer. Spread with the coconut cream and top with strawberries and mango. Serve cold.

Servings: 4-6
Difficulty: Medium

(Also try: Brownie Crust Dessert Pizza)

2. Strawberry Banana Bars

Satisfy any mid-afternoon cravings with these simple, fluffy paleo snack bars. The bars are studded with strawberries and bananas, a deliciously sweet and fruity flavor combination. Use very ripe bananas as the base for the tastiest results. Serve with a glass of cold almond milk or a cup of coffee.

Strawberry Banana Bars

Ingredients:

2 bananas, mashed
2 eggs
2 tbsp maple syrup
1 tsp vanilla extract
1/2 cup almond flour
1/4 cup coconut flour
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
3/4 cup strawberries, hulled and diced

Instructions:

1. Preheat the oven to 350 degrees F. Place all of the ingredients except for the strawberries into a bowl and mix together with a hand blender. Once evenly combined, use a spatula to fold in the strawberries

2. Prepare an 8×8-inch baking pan with coconut oil spray. Press the batter into the pan in an even layer. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let cool on a wire rack for 10 minutes. Cut into bars and serve warm. Store in an airtight container in the refrigerator.

Servings: 9 bars
Difficulty: Easy

(For breakfast: Strawberry Banana Paleo Breakfast Bars)

3. Easy Apple Bites

After school snacks just became quicker and easier with these fun apple bites. Diced apples are layered with almond butter to make a healthy treat. Sprinkle on your favorite toppings, such as dark chocolate and coconut flakes.

Easy Apple Bites

Ingredients:

1 apple, thinly sliced and cored
3 tbsp almond butter
1/4 cup sliced almonds
1/4 cup unsweetened coconut flakes
1 oz. dark chocolate, chopped

Instructions:

1. Spread the almond butter in a thin layer over each apple slice. Sprinkle with almonds, coconut flakes and chocolate. Serve immediately.

Servings: 1-2
Difficulty: Easy

(You’ll also love: Homemade Baked Cinnamon Apple Chips)

4. Balsamic Strawberry Bites

This recipe makes a rich, decadent paleo-friendly snack out of simple strawberries. Roast the strawberries in the oven with balsamic vinegar and honey to make a thick, syrupy spread. Spread over crackers with a little macadamia nut “cheese” to make this a complete snack. High quality balsamic vinegar is recommended for the best results.

Balsamic Strawberry Bites

Ingredients:

1 lb. fresh strawberries, hulled and chopped
1/4 cup balsamic vinegar
2 tbsp honey
1/2 cup macadamia nut “cheese”
Paleo crackers, for serving
4 fresh mint leaves, chiffonade

Instructions:

1. Preheat the oven to 350 degrees F. Place the strawberries in a glass baking dish and drizzle with balsamic and honey. Gently toss to coat. Roast for 35-45 minutes, stirring once, until the mixture is syrupy and thick.

2. To serve, spread the macadamia nut cheese over crackers and top with balsamic roasted strawberries and mint.

Servings: 4-6
Difficulty: Easy

5. Sweet Maple Applesauce

Applesauce is a simple snack idea that is easy to make from scratch. In this recipe, maple syrup is added as a natural sweetener to complement the flavors of the apples and cinnamon. Once the apples are soft, they can be mashed for chunky applesauce or pureed into a smooth texture with an immersion blender.

Sweet Maple Applesauce

Ingredients:

3 lbs. apples, peeled, cored, and sliced
1/2 cup water
1 tsp lemon juice
2 tbsp maple syrup
1 tsp cinnamon
1/8 tsp salt

Instructions:

1. Place all of the ingredients into a large pot on the stove. Cover and cook over medium heat for 25-30 minutes, stirring occasionally, until the apples have completely softened. Taste and adjust seasonings as needed.

2. Allow to cool slightly. Use an immersion blender to puree until smooth.

Servings: 4-6
Difficulty: Easy

(Looking for something lower in sugar?: No Sugar Added Paleo Cinnamon Applesauce)

6. Bacon-Wrapped Pineapple Bites

The combination of sweet and salty foods works extremely well in this recipe. Juicy pineapple and crispy bacon are served together for a fancy snack. Secure the bacon-wrapped pineapple bites with toothpicks so that they stay together in the oven. Also, the size of the slices of bacon should depend on how thickly you cut up the pineapple.

Bacon-Wrapped Pineapple Bites

Ingredients:

8 oz. bacon
2 cups fresh pineapple, diced
1/2 tsp chili powder

Instructions:

1. Preheat the oven to 375 degrees F. Place a wire rack over a rimmed baking sheet and coat with coconut oil spray. Cut the slices of bacon in half lengthwise and then into thirds.

2. Place the pineapple in a small bowl and sprinkle with the chili powder. Toss to coat.

3. Wrap a piece of bacon around a diced piece of pineapple and secure with a toothpick. Place onto the prepared wire rack with the sealed side down. Repeat for the remaining pineapple. Bake for 30-35 minutes, or until the bacon is crispy. Serve warm.

Servings: 4-6
Difficulty: Medium

(MORE BACON!: Bacon-Wrapped Roasted Asparagus)

7. Quick Apple and Endive Salad

Transform basic fruits into something more exciting. Present them in an easy salad for a healthy mid-morning snack. Apples, grapes, and endives balance each other out well in this simple raw recipe. Red apples such as Fuji or Gala are ideal for this recipe because of their firm, sweet flesh. Add walnuts for crunch if desired.

Quick Apple and Endive Salad

Ingredients:

3 tbsp Paleo mayonnaise
1 tbsp apple cider vinegar
1 tsp Paleo mustard
Salt and freshly ground pepper, to taste
2 red apples, cored and thinly sliced
2 small endives, cored and chopped
1 1/2 cups green grapes, halved
1 stalk celery, thinly sliced

Instructions:

1. In a large bowl, whisk together the mayonnaise, apple cider vinegar, and mustard. Add salt and pepper to taste.

2. In a medium bowl, combine the apples, endives, grapes, and celery. Add the dressing and toss well to coat. Adjust pepper to taste. Serve cold.

Servings: 4
Difficulty: Easy

8. Melon Prosciutto Skewers with Pesto

Sweet melon and salty prosciutto make an excellent combination and the perfect paleo snack when you want something both sweet and savory. They are also very easy to serve together. Both can keep in the refrigerator all week for a quick snack. This recipe also adds a dab of basil pesto to the melon prosciutto skewers for an added layer of flavor. The extra pesto can be stored in the refrigerator as well.

Melon Prosciutto Skewers with Pesto

Ingredients:

1/2 cantaloupe melon
6 slices prosciutto

For the pesto:

1 1/2 cups fresh basil leaves, packed
4 cloves garlic
1/4 cup pine nuts, toasted
Juice of 1 lemon
5 tbsp extra virgin olive oil
Salt and pepper, to taste

Instructions:

1. Seed and remove the rind from the melon, then slice into cubes. Tear the prosciutto into small pieces. Thread the cantaloupe and prosciutto onto small skewers and arrange on a plate.

2. Place the pesto ingredients except for the olive oil into a food processor. Blend to evenly combine. Slowly pour in the olive oil while blending. Adjust salt and pepper to taste. Drizzle each skewer with pesto to serve.

Servings: 4
Difficulty: Easy

9. Strawberry Parfaits

Layers of delectable flavors are combined in a cup to make these strawberry parfaits. Fresh strawberries, whipped coconut cream, and crumbled chocolaty walnuts add sweetness and texture to the parfaits. Assemble the layers in any order and quantity, since they can be catered to each individual. Save any leftover ingredients in the refrigerator to make more the next day.

Strawberry Parfait

Ingredients:

1 cup walnuts
1/2 cup pitted Medjool dates
1 tsp vanilla extract
1 tbsp unsweetened cocoa powder
Pinch of salt
2 cups fresh strawberries, hulled and diced
1 cup coconut cream
2 tbsp honey

Instructions:

1. Add the walnuts to a food processor. Mix until the walnuts are finely ground. Add the dates, vanilla, and cocoa powder to the blender. Blend until everything is combined. Set aside.

2. Whip the coconut cream with the honey and set aside.

3. To assemble, place some of the strawberries into the bottom of a jar or cup. Add a thin layer of the walnut mixture, followed by coconut cream. Continue layering the ingredients until the top of the dish is reached. Serve immediately.

Servings: 1-2
Difficulty: Easy

10. Apple, Squash, and Pear Crisp

This sweet snack recipe combines a variety of fruits and vegetables for a hearty baked dish that is much easier to make than pie. Butternut squash and pears balance out the apples to add more color and flavor into the crisp. The recipe makes a large amount of food; wonderful for a warm and comforting snack all week.

Apple, Squash, and Pear Crisp

Ingredients:

1/2 small butternut squash, peeled, seeded, and diced
2 red apples, peeled and diced
1 Bartlett pear, peeled and diced
3-4 tbsp honey
2 tsp lemon juice
2 tsp cinnamon, divided
1 tsp nutmeg, divided
1/2 cup walnuts, finely chopped
1/3 cup unsweetened coconut flakes, chopped
1/4 cup coconut oil, melted
1 tbsp maple syrup
1/4 tsp salt

Instructions:

1. Preheat the oven to 350 degrees F. Place the squash, apples, and pears in a 9-inch pie dish. Drizzle with honey and lemon juice and sprinkle with half of the cinnamon and nutmeg. Toss well to coat.

2. In a separate bowl, stir together the walnuts, coconut flakes, coconut oil, maple syrup, salt, and remaining cinnamon and nutmeg. Spoon the topping over the apple mixture. Bake for 35-40 minutes, until lightly browned and bubbling. Let rest for 5 minutes before serving.

Servings: 4-6
Difficulty: Easy

11. Strawberry Banana Granola Cups

This simple recipe provides a well-balanced snack. Diced strawberries, bananas, granola, and sweet coconut cream come together quickly, without any cooking necessary. Leftover coconut cream can be stored in the refrigerator, perhaps for the same snack the next day!

Strawberry Banana Granola Cups

Ingredients:

1/2 cup fresh strawberries, sliced
2 bananas, sliced
1/2 cup homemade granola

For the coconut cream:
1 14.5-oz. can coconut milk, refrigerated overnight
2 tsp honey
1/2 tsp vanilla extract
1/2 tsp cinnamon

Instructions:

1. Scoop the thickened cream from the top of the chilled can of coconut milk. Place into a bowl. Use a hand blender to whip the chilled coconut cream, vanilla, and honey together for about one minute or until smooth.

2. To assemble, place a layer of coconut cream in the bottom of a cup or medium bowl. Add a thick layer of granola, followed by the sliced fruit. Serve immediately.

Servings: 2
Difficulty: Easy

More Healthy Fruit Paleo Snacks to Try:

Homemade Strawberry Fruit Leather
Cinnamon Banana Bread Energy Balls
Strawberry Cashew Energy Balls
8 Fruit-Infused Detox Waters to Drink Daily
11 Good Frozen Paleo Snacks to Try

11 Vitamin-Rich Fruit Paleo Snacks (Try these!)
Jess (Paleo Grubs)



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Blueberry Pie Energy Balls to Curb Cravings

Posted on February 3, 2019 By In Diet With no comments

Yum!

A few of my favorite summer fruits are apricots, cherries, strawberries, kiwi…I could go on but I won’t bore you with my seasonal favorites but I will say that I have some good news about these blueberry pie energy bites. Although, blueberries are the sweetest (and probably less expensive) in the summertime, you can still make these mini blueberry pies blitz into energy ball perfection any time of the year by using dried wild blueberries. The same goes for apricots and cherries—they make great energy bars when you use the dried versions of these fruits.

I grew up eating dried fruit but for whatever reason, I have never had a dried blueberry before and like a dodo, I didn’t realize they even existed until I was in the grocery store the other day. I was so excited I bought a few bags and for the last few days I’ve been day dreaming about all the blueberry no-bake treats I plan to make with them. Like all dried fruit, these dried berries have key differences to their fresh counterpart. Significantly, the calories and sugar are quite a bit more when the blueberry is dried.

Blueberry Pie Energy Bites
Blueberry Pie Energy Bites
Blueberry Pie Energy Bites

A cup of fresh blueberries contains about 84 calories and 15 grams of sugar but one cup of dried blueberries has over 500 calories and 100 grams of sugar. Portion size is key when it comes to the dried berry. Although they may be tiny, they pack a nutritional punch that often qualifies them to be a super-fruit and for good reason! They are packed with antioxidants and loads of fiber—especially when dried! And in my opinion, when baking with dried blueberries, it gives you a more intense blueberry flavor. Perhaps, it’s from all the extra sugar packed into those shriveled up blueberries but none the less, they are delicious and fiber-licious and that’s a win in my book!

Also try:

Carrot Cake Energy Balls
Lemon Pie Energy Balls
Cinnamon Banana Bread Energy Balls

Blueberry Pie Energy Balls to Curb Cravings
Harper



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Tart Strawberry Cashew Energy Balls (aka. Paleo PB&J Bombs)

Posted on February 2, 2019 By In Diet With no comments

These energy bites are so good! If you have been craving a PB and J, try these.

I got so pumped when I took my first bite of these little strawberry delights because I have such a passion for creating mouth-watering recipes that are actually good for your body and don’t taste like cardboard. I know I’m probably not the only one that has had a “healthy” food that tastes like plastic. Yuck, right? I think we have all had that once or twice. I now strive to always make healthy treats that taste so delicious you would never know they were good for you! I first started creating paleo recipes to prove to myself that I can still eat yummy food without all the added junk. Now I bake to show the world that you can still enjoy your food or heck, even love the food you are eating while still getting healthy, nutrition rich, whole food ingredients.

Do you have your food processor ready yet? Because this energy ball recipe is so good you are going to want to make seconds—I know I did! Using only five total ingredients, these balls, bites, pieces or whatever you want to call them come together so nicely and create a flavor you are going to want to make and eat again and again. I’ve figured out that when it comes to creating energy balls you have to find the perfect balance. You almost always need two things as a starting base for your creation: fruit and nuts.

Strawberry Cashew Energy Bites

Dates are always my go sweet fruit for energy bars and they have a neutral sweet taste that mixed nicely with different flavors—they are like natures candy! Almonds are one of my favorite nuts but can tend to be a little overpowering so for this recipe I went with cashews. Dates and cashews were my starting point and from there I added on the different layers of flavors to create the perfect combination.

Strawberry Cashew Energy Bites
Strawberry Cashew Energy Bites

Cashews may have a neutral taste but one thing they aren’t lacking in is essential minerals. They are an abundant source of manganese, potassium, copper, iron, magnesium and zinc! Dang, that’s a lot! Like all nuts, cashews are cholesterol-free and are full of healthy fats that help lower cholesterol levels. Can you believe all of that goodness is jam packed into these little energy bites?

Also try these popular energy ball recipes:

Blueberry Pie Energy Balls to Curb Cravings
Carrot Cake Energy Bites
Lemon Cashew Protein Bombs

Tart Strawberry Cashew Energy Balls (aka. Paleo PB&J Bombs)
Harper



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Cinnamon Banana Bread Energy Balls (ERMAHGERD!)

Posted on February 1, 2019 By In Diet With no comments

These energy balls are so good!

Today, without fail, I got down to my last banana and of course it was too ripe for my liking. I pondered a bit and considered making a small banana bread loaf but I didn’t feel like I had enough banana to do that. Then I thought I might make some banana pancakes but I also wasn’t hungry enough for a large stack like that (I only eat pancakes when they are piled sky high but that’s another story). I wanted something quick, simple and that would last me a few days. So I decided to make no-bake cinnamon banana bread energy balls.

In one large bowl, I quickly mashed that ripe banana and folded in my other ingredients. My banana bread dough came together quicker than I expected and in just a couple of minutes I had myself the most delicious banana bites complimented with a hint of cinnamon. Okay, actually a lot of cinnamon but who doesn’t love cinnamon? How about that sweet aroma? I know I can never leave a Trader Joe’s without picking up one of those oversized cinnamon brooms that makes your house smell like the candle department at Target during the holiday season.

Banana Cinnamon Energy Balls
Banana Cinnamon Energy Balls
Banana Cinnamon Energy Balls

Cinnamon, in my opinion is one of the most flavorful and delicious spices. A sprinkle or two over your food can actually do you way more good than you know. Cinnamon is known to reduce heart disease and can lower blood sugar levels. I also heard that it can also help to fight off infections and viruses. I recently learned that it’s loaded with antioxidants. Yay, another win for the cinnamon stick. Combine the health benefits of cinnamon with all the vitamin c, potassium and fiber from a banana and you have yourself a perfect combination of energy and deliciousness.

Banana Cinnamon Energy Balls

Looking for Paleo-approved ingredients for this energy bite recipe? Here are a few we’d recommend:

Wild Dark Chocolate Powder (Wild Foods)

Don’t have a food processor?:

The Pro Custom 11-Cup Food Processor from Cuisinart is our absolute favorite. If you want a more afordable food processor, this Hamilton Beach food processor also comes highly recommended on Amazon.

Also try these popular paleo energy balls:

Almond Butter Energy Bites
Cinnamon Apple Pie Energy Balls
Honey Nut Paleo Energy Balls

Cinnamon Banana Bread Energy Balls (ERMAHGERD!)
Jess (Paleo Grubs)



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