Archive for Paleo Snacks

Paleo Frozen Treats

Yummy Paleo Treats

Even cavemen had a sweet tooth when they had the chance to get their hands on ripe fruit or honey. These simple frozen treats are good for you but satisfy that sweet craving, especially in the summer when you want a nice frozen treat.

Cut up banana slices and then spread nut butter between two slices. You can use any nut butter you like.

Put them in the freezer for 1 hour to get them nice and cold.

Dip them in melted dark chocolate and place on a baking sheet lined with parchment or waxed paper. Pop them back in the freezer for another 2-3 hours! Once they are fully frozen you can transfer them to zip bags or storage container and keep frozen. Enjoy!!

Who knew you could have such delicious goodies on the Paleo diet?

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Paleo Nachos

low carb nachosI guess these are considered more Primal than Paleo because they are dairy, but they are low carb and seriously tasty! These satisfy your craving for salt and crispy snacks without guilt. The key is to really let the cheese get crispy. If you don’t cook them long enough they are just kind of rubbery and chewy….still tasty but not as satisfying.

Also, if you do not let them sit on paper towels for a bit they do tend to be a bit greasy. So once they harden up, just put them on a paper towel for a few minutes.

These low carb snacks can be eaten on their own or you can top with a bit of yummy guacamole and salsa. There are a million variations you can make to this recipe to come up with all different flavors. I will give you some suggestions below the recipe.

Paleo Nachos Recipe


1 cup shredded cheddar cheese

2 slices crispy bacon, crumbed

finely diced jalapeno, a lot or a little or none at all. It is up to your taste.

1/2 tsp chili powder

1/2 tsp onion powder

1/2 tsp garlic powder


Put all ingredients into a bowl and toss to coat the cheese in spices. Heat a non-stick skillet on the stove top at medium temperature. It must be non-stick or you may run into some trouble getting them out of the pan. Place little haystacks of the cheese mixture in the pan. You will likely only be able to do 3-4 at a time. Don’t overcrowd them and don’t make them too big or they may brown too much on the edges and not enough in the center.

Once the cheese is all bubbly and the edges begin to turn golden, carefully begin lifting the edges with a spatula. Keep lifting until the entire crisp moves freely in the pan. Continue cooking until the entire thing is dry-looking or golden. Carefully remove from the pan and place on a dish to cool and harden. Cook the rest of the batch in the same way. Place cooled nachos on a paper towel to blot the grease.

Top with guacamole, sour cream and salsa or just dig in as they are! Makes about 8-10 crisps.

Variations: Use Monteray Jack cheese instead of cheddar; try Swiss cheese with finely diced ham and dill; Asiago or Parmesan, basil and garlic; colby with caraway and celery seeds. I could go on and on….just try whatever you like or whatever you have on hand and chances are pretty good it will be yummy! They are even good with just cheese and nothing else added.

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Paleo Homemade Jerky

homemade beef jerky

Homemade Beef Jerky

Homemade Jerky is the perfect Paleo snack food. It is pure protein to go. Jerky is really easy to make at home and does not require any special equipment. You don’t need a smoker or dehydrator, your oven will do just fine!

It does take a bit of time to make but don’t let that scare you off. The actual prep time is only a few minutes. The rest of the time is either marinating in the fridge or the drying time and both of those are hands-off so it isn’t like you are tied to the kitchen while making it. You could even make it while you sleep if you wanted to.

Jerky is basically just dried meat. You don’t have to add flavorings if you don’t want to. It would be perfectly fine and stable protein source just as is. That is how the cavemen preserved their meat. Today we add spices and flavorings to enhance the taste. The most important thing to remember is that the meat HAS to be lean! It is the fat in the meat that can go rancid so do be sure to only select the leanest cuts and trim all fat from it before turning it into jerky. Since the leanest cuts are usually also the cheapest, this makes it perfect!

Any meat can be turned into jerky. My favorites are beef and pork but you can also make jerky from fish and poultry. I am going to share some of my favorite recipes for homemade beef jerky and homemade pork jerky but don’t be afraid to experiment with different flavors! I tend not to add much salt to my recipes and some of my¬† jerky recipes do not have any salt at all if they contain ingredients that are already salty.

How to Make Homemade Jerky:

Equipment Needed:

Very Sharp Knife

Baking racks (the kind you use to cool your cookies on) or you can use your oven racks but that is a pain to clean up afterwards

Cookie sheets or tin foil (to catch drippings)


Container or zip storage bag to marinate in


Trim all fat from the meat and slice into very thin slices/strips. The meat will shrink up a bit when dried so don’t make them too small. Tip: if you find it tricky to thinly slice meats try putting the meat in the freezer for a short time until it is that semi-frozen state that is easier to slice. You will be able to get thinner, more uniform slices that way.

Combine marinade ingredients from your favorite recipe (see below) in your container or zip bag and place meat in the marinade. toss well so all of the meat slices are coated with the marinade. Place the container in the fridge at least overnight, 24 hours is even better.

homemade jerky in the oven

Making Homemade Jerky in the Oven

Place your baking racks on cookie sheets and lay the strips of marinated meat on the racks. Be sure there is plenty of room for the air to circulate around each strips. Don’t place so close together they are touching. I usually do 4 trays at a time, 2 on the top rack and 2 on the bottom of the oven. A small roast will fill 4 racks or more. Usually I get a small eye of round roast or pork center loin roast, cut off a couple of steaks or chops for dinner and then cut the rest into jerky strips.

Heat your oven to the lowest setting possible. Usually this is just a warming temperature. When you put your hand in the oven it should feel just slightly warm but not hot. Remember that you are not cooking the meat, you are just dehydrating it.

Put your trays of meat in the oven and just forget about it for several hours. The drying time will depend on the type of meat you are using and how thick you have cut the slices. Typically it will take at least 8 hours to fully dry. Perfect jerky should be firm and dry but still pliable. If it breaks when you bend it you have likely dried it a bit too long. It’s still edible, but it will be a bit chewier than you may like. If that happens don’t throw it out! You can always add it to stews or soups that will rehydrate it.

Homemade Beef Teriyaki Jerky Recipe (can also be used for pork or chicken)

1/4 c soy-free, gluten-free soy sauce (use your favorite brand or here is a recipe for it)

2 tbsp minced garlic

2 tbsp minced ginger

1 tbsp liquid honey

Homemade BBQ Beef Jerky Recipe

2/3 cup Worcestershire sauce

2/3 cup soy-free soy sauce (see recipe link above)

1 teaspoon black pepper

1 teaspoon liquid smoke

2-3 teaspoons Tabasco sauce (optional)

2-3 teaspoons crushed red peppers (optional)

Honey Dijon Pork Jerky Recipe

1/4 c Dijon or grainy mustard

3 tbsp liquid honey

2 tbsp minced garlic

2 tbsp apple cider vinegar

1 tsp black pepper

Pineapple Ginger Pork Jerky

1/4 c pineapple juice

2 tbsp minced garlic

2 tbsp minced ginger root

1 tsp sesame oil

1 tbsp soy-free soy sauce

Vietnamese Lemongrass Chili Pork Jerky Recipe

2 tbsp fish sauce

1 tsp sesame oil

2 tbsp liquid honey

2 tbsp soy-free soy sauce

2 tsp curry powder

4-8 spur chilies finely chopped (Thai chili), depending on how spicy you like it

1/3 cup lemongrass, finely diced

homemade pork jerky recipe

Homemade Pork Jerky

So there you have it. 5 homemade jerky recipes to get you started. Everything from traditional BBQ flavored jerky to more exotic Asian tastes. Just have fun with it and try all different flavors in your jerky recipes. You will love that you made it yourself, it is far cheaper than buying it in the store and you control the ingredients so it is chemical additives-free and nitrates-free and sodium-free if you choose.

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Paleo Cracker Recipe – Paleo Potato Chips Alternative

paleo crackers recipeThe Paleo diet does not allow potato chips. If you are a woman (and maybe even if you are not), you will relate to salt cravings that only a bag of potato chips will satisfy! Well, I have solved that problem ladies! This Paleo cracker recipe is pure protein and you can salt them or not, it’s up to you. I will tell you that if you do salt them, you satisfy that salt craving better than any junk food will and you do not eat as many because they are more filling.

The other super thing about this recipe is that it has just 2 ingredients as the base and the rest is up to your imagination and taste.

Paleo Cracker Recipe


1 c almond flour

1 egg white

Optional – sea salt

Parchment paper


Preheat oven to 350F

Place your flour in a small bowl. Add the egg white and work into a thick paste. Add any seasoning you like. I added sesame seeds to make sesame crackers that were very yummy. You could add dried vegetable bouillon if you want to make vegetable thins or experiment with various herbs such as rosemary and garlic or garlic and Parmesan. Really you are only limited by your imagination.

Line a cookie sheet with parchment paper (important as you will not get them out of the pan without it).

Now spoon the mixture into the center of the pan. Place another piece of parchment paper over top and use a rolling pin to roll it out very thin. It should roll out to almost the full size of your cookie sheet.

Remove the top layer of parchment and score the dough into whatever cracker size and shape you want. I use a pizza cutter for this but you can use a knife. Sprinkle the top with sea salt or Kosher salt if you are using it.

Now pop them into the oven. Keep an eye on them. It only takes about 5 minutes for them to turn a nice golden color. Don’t overcook them as they will get a bit of a burnt taste to them which is not very appealing. If the edges get done before the inner crackers remove those from the pan and pop the rest back in for a few more minutes.

If you make this Paleo cracker recipe leave a comment below to share what your favorite flavor variation is.

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