snacks

Chocolate Coconut Pistachio Bites

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I love to have fun and healthy snacks ready at home for when you get those munchies or for when the kids get home from school. Trying to keep those snacks unique and different can be a bit hard… in my search for something new to try I fell across Cotter Crunch’s awesome recipe for chocolate coconut pistachio bites. I had all the ingredients at home so I gave them a try and they were a huge hit. The salty crunch of the pistachio mixed with the delicious flavors of chocolate and coconut was perfect.

Find Cotter Crunch’s recipe for Chocolate Coconut Pistachio Bites here.

3 Ingredient No Bake Paleo Pumpkin Fudge

by PrimalHub

Who loves Fall!? I know I do. And one of the biggest reasons why I love Fall is all things pumpkin! So many pumpkin recipes come out and I just love to try them all out. This was one of the first ones on my list by The Big Mans World. Combine pumpkin with fudge and you have me sold. Also add in the fact that this recipe is no back and takes about 5 minutes to do and I’ll be making enough to share with all the neighbors.

Find The Big Mans World recipe for this 3 ingredient no bake Paleo pumpkin fudge.

Easy Paleo Nachos

by PrimalHub

You may not believe me… but there is such a thing as Paleo nachos. Nachos are one of those comfort foods that you just have to have every once in a while – whether on game day or for a later night snack. Well just because you are eating Paelo does not mean you have to say goodbye to nachoes forever. Next time you are craving those nachoes try out Paleo Newbies recipe that uses plantaine chips and a whole slew of delicious ingredients.

Find Paleo Newbies recipe for easy Paleo nachos.

Sweet Potato Tots

by PrimalHub

One of my kids favorite side dishes is tator tots. For some reason they are all about the frozen, not good for you, processed tator tots. I’ve tried to steer clear of them while on our Paleo journey, but they still ask me for them. So I decided to surprise them by using Taste and Tell’s recipe for sweet potato tots. They fell in love and now don’t want any other type of tot. And the best part? I love them too!

Find the recipe for Taste and Tell’s sweet potato tots here.

Paleo No Bake Chocolate Pecan Bars

by PrimalHub

Let’s face it – no matter how hard we try, we will always tend to get the munchies from time to time. I love having easy to make snack recipes on hand so when I get the munchies I go for something healthier. These crumble bars by Go Dairy Free are my kids favorite snacks right now.

Find the recipe for these Paleo No Bake Chocolate Pecan Crumble Bars here.

The Best Paleo Tortilla Recipe

by PrimalHub

I am a lover of Mexican food – which a lot of times will include tortillas. I’ve tried buying gluten free tortillas and most of the time discover they still aren’t Paleo or they taste like cardboard. Now I turn to Paleo Aholic’s recipe for the best paleo tortilla recipe! Whether for tacos or just as a yummy quick snack these are bound to be a favorite.

Find Paleo Aholic’s Paleo Tortilla recipe here.

Carrot and Seed Crackers

by PrimalHub

Crackers are a great snack! Crisp, crunchy, and wonderful paired with dip or cheese, they’re also easy to take with you when you’re on a hike or at work. If you’re avoiding grain, however, crackers are a little hard to find. These tasty little carrot and seed crackers are a great alternative to wheat or rice crackers, and they’re so healthy! The great thing about this snack is, it’s a perfect way put the whole carrot to good use when you juice. Carrot pulp from your juicer works perfectly in this recipe!

To make the crackers, you’ll need a cup of carrot pulp. If you have a juicer, just run four or five carrots through and use what’s left over from that. If not, you can run some carrots through a food processor and then squeeze the extra juice out of the pulp. Just mix the carrot pulp together with ground flax seed, pumpkin seeds, and sunflower seeds. Add sea salt, fresh garlic, cracked black pepper, and a bit of parsley and stir it up to make a dough. You might need to add a tablespoon or two of carrot juice or water to soften it up a bit.

Press or roll the dough onto a parchment-lined cookie sheet, and then cut the crackers…I used a pizza wheel, which cut right through the seeds and left nice clean lines. Bake the crackers (or, if you’d like to make yours raw, dehydrate them instead). When they’re crisp, snap them apart along the scored lines. Easy! These crackers have a nice, crunchy texture and and a light but savory flavor that goes well with many things. And, they’re full of healthy vitamins, fiber, and Omega 3. You can feel good about snacking on them, and they are surprisingly filling. A few of these crackers with a little raw milk cheese or cashew butter will keep you going until dinner!

Carrot and Seed Crackers

2015-05-26 11:13:46

These carrot and seed crackers are delicious, grain free, and easy to make! A great way to use the pulp from your juicer. These savory treats are high in fiber, vitamins, and Omega 3.

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Ingredients

1 cup firmly packed carrot pulp
1/2 cup ground flax seed
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1-2 tablespoons carrot juice
1 clove crushed garlic
1 teaspoon dried parsley flakes
1/2 teaspoon sea salt
cracked pepper, to taste

Instructions

Preheat the oven to 350 degrees.
If you have a juicer, run 4 or 5 carrots through it and pack the carrot pulp into a measuring cup to make one cup of pulp. If not, pulse 3-4 large carrots in a food processor until you have very fine bits. Squeeze out the juice, reserving several tablespoons.
In a bowl, combine the pulp, flax seed, sunflower and pumpkin seeds, crushed garlic, parsley, salt and pepper. Stir well.
If the dough is too dry, add carrot juice a tablespoon at a time to make it firm but not crumbly.
Line a cookie sheet with a piece of parchment paper. Press or roll the dough onto the paper, to about 1/8 inch thick.
Using a pizza wheel or knife, score the crackers into 2 inch squares.
Bake at 350 degrees for 15 minutes. Reduce the heat to 200 degrees, and continue to bake until the crackers are crisp. Baking time will vary, depending on how much moisture is in the carrots.
If you'd like your crackers raw, dehydrate them according to your food dehydrator's directions instead of baking them (generally, expect 8-10 hours of drying time at 115 degrees).

Primal Hub https://www.primalhub.com/

Oven Baked Zucchini Chips

by PrimalHub

Looking for healthy snack? I love the crisp texture and salty flavor of these oven baked zucchini chips. Perfect for snacking, and really great with dip (like this paleo ranch dip). Unlike traditional fried chips, these little oven baked beauties are low in calories. They’re not greasy, either…just light, crispy veggie chips ready for guilt free snacking! What’s really great is that these chips are baked at a low temperature, which helps them keep more of their natural nutrients. It also concentrates the flavor, so they need very little salt but are still delicious!

It’s not hard to make oven baked zucchini chips, and the process will seem familiar if you’ve ever made kale chips. Zucchini chips are a little different, though, because a zucchini has a lot more moisture in it than a bunch of kale. You’ll have to cook them longer, rearrange them now and again, and be careful that you don’t add too much oil. The end result is so delicious, though, that you won’t mind the extra work!

You’ll want to start with a large zucchini. The chips will shrink quite a bit as they dry, so if you want a chip that will hold some dip don’t be afraid to go big! Wash the zucchini and slice it thinly, then press some of the moisture out of the zucchini by pressing the slices between two paper towels. Toss the slices in a bowl with just a bit of extra virgin olive oil or melted coconut oil and stir to coat. To bake them, line a couple of baking pans with parchment paper and then lay the slices on the paper, making sure they don’t overlap. Then, sprinkle the zucchini with just a touch of salt…remember that the slices will be shrinking a lot (I’d say that they’ll be reduced by at least half) so if you salt them more than just a touch it will end up being too much.

Dry the chips in the oven at 250 degrees, checking in 30 minutes. You’ll want to rearrange them, remove any chips that are already crispy, and then put them back in for another 15 minutes. Keep checking and rearranging until all the chips are crisp and nicely browned…if you’re having trouble getting the chips to dry out, try placing them on a wire cooling rack on the pan and cooking them that way. Let them cool, and then…enjoy!

Oven Baked Zucchini Chips

2015-03-31 23:41:03

Crisp, flavorful veggie chips baked in the oven. A healthy and delicious snack!

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Ingredients

1 large organic zucchini
2 teaspoons extra virgin olive oil, or melted coconut oil
sea salt

Instructions

Preheat the oven to 250 degrees.
Wash and slice the zucchini into thin slices.
To remove some of the moisture, press the slices between paper towels.
In a large bowl, toss the zucchini slices with the olive or coconut oil to lightly coat them. Don't be tempted to use more oil, too much will make your chips soggy!
Line a couple of baking pans with parchment paper. Lay the slices on the paper in a single layer, making sure that the slices don't overlap.
Lightly sprinkle the zucchini with sea salt.
Bake for 30 minutes, then check the chips. Flip and/or rearrange them as needed, removing any chips that are already crispy.
Bake the chips for another 15 minutes, then repeat the flip/rearrange/remove process above.
Continue this until all the chips are crisp and brown.
Allow your zucchini chips to cool, and then enjoy! Store leftover chips in an airtight container.

Adapted from this recipe at Oh Snap! Let's Eat!

Primal Hub https://www.primalhub.com/

Dark Chocolate Blueberry Bark

by PrimalHub

Sometimes you just need the extra energy and pick-me-up of something chocolate. There are lots of benefits to eating chocolate, especially dark chocolate! A good quality dark chocolate will be dairy free and low in sugar, but high in antioxidants. If you mix that with delicious dried blueberries, chopped almonds, seeds and a bit of coconut oil the result is a wonderful chocolate treat that backs up the sweet goodness of chocolate with protein. This means you can enjoy your chocolate fix without worrying that you’ll end up crashing half an hour later!

The great thing about this treat is that it’s so easy to make. You’ll need a cup of good quality, fair-trade dark chocolate chips (or, chop up your favorite chocolate bar). Just melt this with a tablespoon of coconut oil, and stir in 1/2 cup chopped raw almonds, 1/4 cup dried blueberries (I made these myself in the oven), 1/4 cup raw sunflower seeds and 1/4 cup raw shelled pumpkin seeds. Stir it all together, spread it on a piece of parchment paper, pop it in the fridge for about half an hour and then break it apart. So fast and easy!

I like to keep a jar of dark chocolate blueberry bark in the pantry, for a quick chocolate fix during the day. It’s also a great treat for lunchboxes, and makes a wonderful snack when you go hiking! You get the sweet boost of chocolate with its potassium, iron, magnesium and copper, the protein and vitamins from the nuts and seeds, omega 3 from the coconut oil, and the delicious antioxidants from dried blueberries. I love a sweet snack that I can feel good about indulging in!

Dark Chocolate Blueberry Bark

2015-03-26 17:13:34

This delicious chocolate treat combines dark chocolate, chopped almonds, seeds and chewy dried blueberries. Perfect for lunchboxes, hikes, or a quick pick-me-up snack!

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Prep Time

15 min

Prep Time

15 min

Ingredients

1 cup good quality, fair trade low sugar dark chocolate chips (or, chop up your favorite candy bar)
1 tablespoon organic coconut oil
1/2 cup chopped raw almonds
1/4 cup dried blueberries
1/4 cup raw shelled pumpkin seeds
1/4 cup raw shelled sunflower seeds

Instructions

Melt the chocolate and coconut oil together, stirring until it's smooth.
Add the nuts, seeds, and blueberries and stir well to combine.
Line a pan with parchment paper. Spread the chocolate and nut mixture out on the paper, about 1/4 inch thick.
Chill the chocolate bark in the fridge until it's hard, about 15-20 minutes.
Break apart the chocolate bark and store in a jar or airtight container. If the weather is warm, you might need to store it in the fridge so that it won't get soft.

Primal Hub https://www.primalhub.com/

30 Easy Paleo Snack Ideas

by PrimalHub

Let’s face it… no matter how hard we try there will come a time when you get the munchies. We all get snacky now and again… and these are some of the times when it can be hardest to stick to real food and healthy eating. That is why I try to be prepared with healthy and Paleo snacks – ones that we can keep around the house or cook up quick when those munchies hit. Here are 30 of some of our favorites: