14 Easy Paleo Snacks (You can throw together in 20-minutes or less)
Looking for some quick and easy snacks that won’t leave you feeling guilty?
Or looking for something healthy to make while you’re watching your favorite guilty pleasures this week?
Share with friends or keep them all to yourself, it’s up to you!
Grab & Go Options
- Plantain Chips + Sliced Salami
Sweet + Savory = Boom! (And the best part is…No oven required).
Run to the store to grab the goods and go, go, go!
- Melon + Proscuitto
Another simple sweet + savory combo to pick up on your way to the party to easily combine.
- Celery & Carrot Sticks + Primal Kitchen Ranch (or homemade, see below)
Take care of the veggies (no one else is bringing)
- Siete-Tortilla Chips (Corn Free, or make your own homemade) + Homemade Guacamole or Salsa
- Peel & Eat Shrimp + Primal Kitchen Honey Mustard (or homemade sugar free cocktail sauce, see below)
Skip the sugar but not the flavor.
- Coconut Stuffed Dates
Throw this one together once you get to the party. All you need? Dates (12 oz.) and Coconut Butter (1 Jar). Get a bag of dates at the store, slice in half, and spoon coconut butter inside once you’re at the party. So, so, so simple!
- “Cheese & Crackers” (Simple Mills Crackers + Raw Grass-fed Cheese)
Paleo friendly? Primal-friendly! Did you know, while the human gut lacks the appropriate amount of enzymes to digest dairy (lactose) well, the full-fat raw and organic versions of dairy are more tolerated by the gut because it lacks additional processing and additives—and is more recognized as “real food” to our body? If you tolerate dairy ok, add this snack to the run-down.
As for the crackers: Simple Mills are my absolute favorite crackers without all the crappy artificial ingredients. (Move over wheat thins!). You can also make your own! (See my recipe here)
Homemade Wheat Thins Crackers
- 1 cup Almond Meal
- 2 tbsp. Golden Flax
- 1 Tbsp. Olive Oil
- 1/2 tsp. Sea Salt
- 1 Tbsp Honey
- Preheat oven to 350-degrees
- Combine all ingredients in a large bowl
- Roll dough into a ball, press between 2 sheets of parchment paper and roll to ¼-inch thickness
- Remove top piece of parchment
- Transfer bottom piece of parchment paper with rolled out dough onto a baking sheet
- Cut dough into 2-inch squares with a knife or pizza cutter
- Place the baking sheet in the center of the preheated oven and bake, rotating once during baking, for about 9 minutes, or until the crackers are golden brown around the edges
Bison Meatballs with Honey Mustard Dipping Sauce
- 1 lb. Ground Bison or Turkey
- 2 Tbsp. Coconut Aminos
- Sea Salt, Pepper & Garlic Powder, to taste
- Honey Mustard (see below).
- Combine all ingredients in a mixing bowl. Roll meat mix into golf size shaped balls and pan fry in coconut oil or avocado oil until cooked through.
- Dip in Homemade Honey Mustard.
Sweet Potato “Buffalo Chicken Nachos”
No time to cook the chicken? No sweat! Grab a pre-made natural (bonus: organic) rotisserie chicken to save yourself over an hour.
- Sweet Potatoes, 2-3 large, cut into rounds
(Or snag a bag of Siete Foods Tortilla Chips)
- 2 Cups Pulled Chicken (I use rotisserie)
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1/3 cup clean hot sauce (Frank’s is a good choice)
- 1/2 cup Paleo Mayo
- 2/3 cup avocado oil (or olive oil can work)
- 1 egg
- ½ tsp dry mustard powder
- 1 tsp lemon juice
(Or snag a bottle of Primal Kitchen Mayo)
- Preheat oven to 400-degrees.
- Spread sweet potato rounds onto a baking sheet and roast for 45-60 minutes, until crispy but not burnt (I pre-make these so I can whip the dish together in less than 10-minutes when it’s go time).
- While sweet potatoes are cooking, make your mayo: For Mayo:
- Place all ingredients in a tall container (I use a 2 cup Pyrex measuring cup).
- Place an immersion blender at the bottom and turn on.
- Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended. This should take less than a minute! Make your Buffalo Chicken.
- Mix all ingredients for chicken in a bowl. Top sweet potato “chips” with buffalo chicken.
Balsamic Glazed Meat & Veggie Kabobs
- 1 lb. Pre-cooked shrimp, thawed or Chicken Breast, cut into chunks
- 1/2 cup Balsamic Vinegar
- Pineapple Chunks
- Zucchini Slices
- Yellow Squash Slices
- Cherry Tomato Slices
- Sea Salt, to taste
- Skewers (or toothpicks)
Thread shrimp, pineapple and veggies on a stick. Marinate in vinegar. Sprinkle with salt. Pan fry in avocado oil for 5-6 minutes each side (or throw on a George Forman Grill or outside grill)
- 1 lb. Organic Chicken Tenders
- 2 Pasture-Raised Eggs
- 1/2 Cup Coconut Flour
- 2 Tbsp. Avocado Oil (optional)
- Paprika, Sea Salt, Pepper, Garlic Powder, Onion Powder to Taste (about 1/2 tsp of each)
- Primal Kitchen Ranch for dipping (optional)
Coat chicken in egg in a bowl. In a separate bowl mix coconut flour with desired amount of seasonings. Then place chicken into dry ingredients and coat well (use avocado oil if necessary to help ingredients stick). Place chicken on no stick baking sheet. Bake at 400°F for 10-12 minutes then flip each tenderloin. Bake another 10-12 minutes.
Crowd-Pleasing Chocolate Chip Cookies
- 1 egg, slightly beaten
- 1 tsp vanilla extract
- 1/4 cup coconut oil, melted and cooled
- 2 Tbsp. Raw Honey or Pure Maple Syrup
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- course sea salt, for sprinkling
- 3 oz 80%+ dark chocolate, coarsely chopped*
Preheat oven to 350 degrees. In a large bowl, add add in beaten egg, melted and cooled coconut oil, honey/maple and vanilla extract. Next add in almond flour, coconut flour and baking soda, mixing well to combine and form a dough. Mix in dark chocolate chunks. Use a cookie scoop or large tablespoon to drop dough onto ungreased baking sheet. Flatten the dough with your hand. Bake for 11-13 minutes, or until edges are slightly golden brown. Sprinkle with sea salt and allow to cool.
Crispy Brussel Sprouts
- 1-2 lbs. Brussels Sprouts
- 2 Tbsp. Avocado Oil
- Sea salt & Pepper to taste
- 1/4 Cup Nutritional Yeast
Preheat oven to 400-degrees. Add sprouts to a glassware baking dish. Toss with avocado oil, spices and yeast. Roast for 45-70 minutes, until desired crispiness.
Cheesy Kale Chips
- 2-3 Large Bunches Tuscan Kale, washed and dried
- 2 Tbsp. Avocado Oil or Olive Oil
- 1/4 cup Raw Cashews
- 4 Tbsp. Nutritional Yeast
- Sea salt, garlic powder and black pepper, to taste
- Preheat oven to 300 degrees.
- Shred kale into “chips” with hands.
- Add kale to a large mixing bowl and drizzle with oil.
- Use hands to massage the kale to soften its texture and disperse the oil. Set aside.
- Add cashews, 4 Tbsp nutritional yeast, sea salt, pepper, and garlic pepper to a blender and blend/pulse into a fine meal, scraping down sides as needed.
- Add spice mixture to the kale and toss with hands.
- Divide kale between 2 large baking sheets and spread into an even layer, making sure the pieces aren’t overlapping to ensure crispiness.
- Sprinkle kale with additional nutritional yeast for extra flavor and bake for 15 minutes, then flip. Bake for another 5-10 minutes until crispy. Let cool and eat or store in an air-tight container for 2-3 days.
- 1/2 cup Dijon Mustard
- 2 Tbsp. Raw Honey
- 2 Tbsp. Avocado Oil or Extra Virgin Olive Oil
Blend all ingredients on high-speed
- ½ cup Paleo Mayo
- 2 Tbsp lite coconut milk
- 1 Tbsp fresh oregano, chopped
- 1 Tbsp fresh parsley, chopped
- ½ tsp garlic powder
- ½ tsp fresh thyme
- ¼ tsp. salt
- 1/8 tsp ground pepper
Combine all ingredients in a food processor or high speed blender.
Sugar-Free Cocktail Sauce
- 1/2 tsp sea salt
- 4 Tbsp. horsehardish
- 6 oz. tomato paste
- 1 lemon, juiced
Mix all ingredients in a mixing bowl. Consume.