Snack Recipe Book. Snack book
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- Madeleine Haynes
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1 Snack Recipe Book Snack book
2 Carrots & Guacamole #snack #vegetarian #vegan #paleo #eggfree #glutenfree #nutfree #appetizer #dairyfree #lowfodmap #anticandida #elimination #autoimmune #nightshadefree #ketogenic 4 ingredients 5 minutes 2 servings 1. Peel and slice carrots into sticks. 2. Peel and pit the avocado. Mash the flesh in a small bowl with lime juice, salt and pepper. 3. Dip the carrots into the guac & enjoy! 4 Carrot (medium) 1 Avocado 1 Lime (juiced) Sea Salt & Black Pepper (to taste)
3 Pumpkin Tahini Energy Balls #snack #breakfast #vegetarian #vegan #paleo #eggfree #glutenfree #nutfree #dessert #dairyfree #lowfodmap #nightshadefree 7 ingredients 15 minutes 15 servings 1. In a medium sized mixing bowl, combine the coconut flour, coconut oil and pureed pumpkin. Mix thoroughly. 2. Add tahini, maple syrup and cinnamon. Continue to mix until well combined. The mixture should be very doughy and stiff. 3. Roll dough into small balls. Pour sesame seeds onto a small plate and roll each ball in the seeds to coat. 4. Cover and store in the fridge up to 5 days, or the freezer for a month. 1/2 cup Coconut Flour (Bob's Red Mill) 2 tbsps Coconut Oil (melted) 1/2 cup Pureed Pumpkin 1/4 cup Tahini 3 tbsps Maple Syrup 2 tsps Cinnamon 1/4 cup Sesame Seeds
4 Grain-Free Flax Bread #breakfast #snack #lunch #vegetarian #paleo #glutenfree #dairyfree #nutfree #lowfodmap #anticandida #ketogenic #nightshadefree 6 ingredients 1 hour 10 servings 1. Preheat oven to 350F. Grease the inside of a loaf pan or line it with parchment paper. 2. In a medium size bowl, mix together flax, baking powder, and salt. Use a whisk to stir until well combined. 3. In another bowl, beat eggs with a whisk for seconds. Add water and coconut oil, mixing until combined. 4. Add wet ingredients to dry and stir until combined. Let the batter sit for 1-2 minutes to thicken slightly. 2 cups Ground Flax Seed 1 tbsp Baking Powder 3/4 tsp Sea Salt 5 Egg (room temp) 1/2 cup Water (room temp) 1/3 cup Coconut Oil (melted) 5. Pour batter into loaf pan and smooth out the top with a spoon. Bake for about 50 minutes, or until the top feels set and the loaf is browned. 6. Once cooled, slice and store in the fridge or freezer.
5 Flax Bread Avocado Toast #breakfast #snack #lunch #vegetarian #paleo #glutenfree #dairyfree #nutfree #lowfodmap #ketogenic 4 ingredients 5 minutes 2 servings 1. Toast flax bread in toaster, or broil on high for about 3 minutes per side. 2. Mash avocado on bread. Sprinkle red pepper flakes and sea salt. Enjoy! 2 slices Grain-Free Flax Bread 1/2 Avocado 1/8 tsp Red Pepper Flakes 1/8 tsp Sea Salt
6 Green Tea Lemonade Popsicles #snack #vegetarian #paleo #eggfree #glutenfree #nutfree #dessert #dairyfree #autoimmune #nightshadefree 3 ingredients 4 hours 6 servings 1. If you haven't yet, brew your green tea. Add honey and lemon juice. Mix well and place in the fridge until chilled. 2. Once chilled, pour into 3 oz paper cups. Sprinkle a pinch of lemon zest into each cup. 2 cups Green Tea (brewed) 1 tbsp Raw Honey 1/4 Lemon (zested and juiced) 3. Freeze for 45 to 60 minutes or until partially frozen. Insert popsicle sticks. If sticks aren't staying, freeze for additional 15 minutes and try again. 4. Place in freezer for 4 hours or until completely frozen. Enjoy!
7 Celery with Peanut Butter #snack #eggfree #vegan #vegetarian #paleo #glutenfree #dairyfree #lowfodmap #nightshadefree 2 ingredients 5 minutes 4 servings 1. Spread peanut butter across celery sticks. Happy munching! 6 stalks Celery (sliced into sticks) 1/2 cup All Natural Peanut Butter
8 Banana Sushi #eggfree #snack #breakfast #dessert #paleo #vegetarian #vegan #glutenfree #dairyfree #lowfodmap #nightshadefree 3 ingredients 5 minutes 2 servings 1. Spread almond butter onto banana. 2. Sprinkle hemp seeds over top. 3. Slice and enjoy! 2 Banana (peeled) 2 tbsps Almond Butter 2 tbsps Hemp Seeds
9 Salt n' Vinegar Hard Boiled Eggs #snack #paleo #nutfree #glutenfree #dairyfree #lowfodmap #anticandida #nightshadefree #ketogenic 3 ingredients 35 minutes 4 servings 1. Bring a large pot of water to a boil. Gently place eggs into the boiling water and turn the heat down to medium high. Set your timer for 14 minutes. 2. After 14 minutes, use a spoon to lift the eggs out of the water. Place on a plate and let cool for at least 20 minutes. 8 Egg 1 tsp Sea Salt (divided) 1/4 cup Apple Cider Vinegar (divided) 3. When ready to eat, peel the eggs and cut them into halves or quarters. Season with sea salt and drizzle with apple cider vinegar. Enjoy!
10 Pistachios #snack #paleo #vegan #vegetarian #eggfree #glutenfree #dairyfree #nightshadefree 1 ingredients 1 minutes 2 servings 1. Divide into bowls, peel and enjoy! 1 cup Pistachios (in the shell)
11 Lemon Poppy Seed Muffins #snack #dessert #paleo #breakfast #glutenfree #dairyfree #lowfodmap #nightshadefree 7 ingredients 45 minutes 9 servings 1. Preheat oven to 350 and line a muffin tray with liners. 2. In a large mixing bowl, combine coconut flour, maple syrup, eggs, coconut oil and salt. Stir well to combine. Add in lemon zest, lemon juice and poppy seeds. Mix well. 3. Use a ¼ measuring cup to ladle the batter into the muffin tray. Place in oven and bake for 35 minutes. 4. Remove from oven and let cool. Enjoy! 1/2 cup Coconut Flour 1/3 cup Maple Syrup 6 Egg 1/4 tsp Sea Salt 1 tbsp Poppy Seeds 1/3 cup Coconut Oil (melted) 1 Lemon (zested and juiced)
12 Spiced Walnuts #snack #vegetarian #paleo #eggfree #glutenfree #dairyfree 6 ingredients 10 minutes 4 servings 1. Lay a large piece of wax paper across the counter. 2. Heat a large skillet over medium heat. Add honey, oil and 1 tbsp water. Add the walnuts and stir with a wooden spoon until evenly coated. 3. Add the sea salt, cumin and cayenne. Continue to stir until walnuts are slightly browned (about 2 to 3 minutes). 4. Remove from heat and transfer the walnuts onto the piece of wax paper. Once cool, break apart into pieces. Store in an airtight container in the fridge. Enjoy! 2 tbsps Raw Honey 2 cups Walnuts 1/2 tsp Sea Salt 1 tsp Cumin 2 tbsps Extra Virgin Olive Oil 1/8 tsp Cayenne Pepper
13 Spicy Mango Guac on Sweet Potato Chips #snack #appetizer #paleo #vegetarian #vegan #eggfree #nutfree #glutenfree #dairyfree #elimination #autoimmune 8 ingredients 45 minutes 4 servings 1. Preheat oven to 375. Starting at one end of the sweet potato, cut into rounds as thinly as possible. Try to be consistent with how thin you slice them so they bake evenly. 2. In a mixing bowl, toss the sweet potato rounds with olive oil and season with some sea salt. 3. Line a baking sheet with parchment paper. Place the sweet potato rounds across the baking sheet in a single layer. Bake in the oven on the middle rack for 20 minutes. Flip the rounds and bake for another 10 to 20 minutes depending on the thickness or until golden brown. 4. While sweet potato chips cook, assemble the guac by combining avocado, mango, red onion, cayenne, lime juice, sea salt and black pepper. Mix and mash with a fork until creamy. Store in fridge until ready to eat. 2 Sweet Potato 1 1/2 tsps Extra Virgin Olive Oil 2 Avocado (peeled and mashed) 1/2 Mango (peeled and diced) 1/4 cup Red Onion (finely diced) 1/4 tsp Cayenne Pepper 2 Lime (juiced) Sea Salt & Black Pepper (to taste) 5. Place a dollop of guac on each baked sweet potato chip. Enjoy!
14 Cranberry Energy Bars #snack #eggfree #vegetarian #dessert #paleo #glutenfree #dairyfree #nightshadefree 10 ingredients 30 minutes 10 servings 1. Preheat oven to 350. Line a pan with parchment paper and lightly grease with some olive or coconut oil. (We use an 8x8 square pan.) 2. Throw coconut, pecans, sesame seeds, pumpkin seeds and sunflower seeds into a large frying pan. Place over medium-low heat and stir occasionally for 5 minutes or until lightly toasted. Remove from heat and place in a large mixing bowl with the ground flax seed, cranberries and sea salt. 3. Add honey and sunflower seed butter into the mixing bowl and mix well until all ingredients are evenly distributed. Transfer mix into the square pan and press down evenly. Take some time to really pack it in there. If you don't pack it down firmly enough, the bars will crumble. 4. Bake in oven for 15 minutes. 5. Remove from oven and let cool completely. Once cool, lift parchment paper out of the tin and slice into bars with a sharp knife. Enjoy! 3/4 cup Unsweetened Coconut Flakes 1/2 cup Pecans (chopped) 1/3 cup Sesame Seeds 1/4 cup Pumpkin Seeds 1/4 cup Sunflower Seeds 1/4 cup Ground Flax Seed 1/4 cup Dried Unsweetened Cranberries 1/4 tsp Sea Salt 1/4 cup Raw Honey 1/4 cup Sunflower Seed Butter
15 Almond Butter Apple Sandwiches #snack #vegetarian #vegan #paleo #eggfree #glutenfree #dairyfree #elimination #nightshadefree 2 ingredients 10 minutes 2 servings 1. Slice the top and bottom off of each apple and discard. Then slice the entire apple in half so you are left with two rounds. Now cut each half in half to make 8 rounds. Cut the center core out of each round. 2 Apple 1/4 cup Almond Butter 2. Spread 1 tbsp of almond butter on one apple round. Set another round on top. Repeat, plate and enjoy!
16 Sea Salted Coconut Kale Chips #snack #paleo #eggfree #nutfree #vegetarian #vegan #appetizer #glutenfree #dairyfree #lowfodmap #anticandida #elimination #autoimmune #ketogenic #nightshadefree 4 ingredients 1 hour 4 servings 1. Preheat oven to 350. Use a sharp knife to cut your kale leaves into large pieces. They shrink up in the oven, so don't cut them too small! 2. Place kale in a large bowl. Drizzle with lemon juice and melted coconut oil. Season with desired amount of sea salt. Use clean hands to massage all ingredients into kale. 3. Line a large baking sheet with parchment paper. Place kale leaves on foil in a single layer. Don't over crowd. You will have to bake in batches for the perfect chips. 4 cups Kale Leaves 1 tsp Sea Salt 2 tbsps Coconut Oil (melted) 1/2 Lemon (juiced) 4. Cook in oven for minutes (12 minutes was the perfect number for me). Remove from oven when crisp. Enjoy!
17 Sweet Potato & Lime Chips #snack #paleo #vegetarian #vegan #nutfree #eggfree #appetizer #glutenfree #dairyfree #elimination #autoimmune #nightshadefree 4 ingredients 50 minutes 3 servings 1. Preheat oven to Wash sweet potatoes and lay them on a cutting board lengthwise. Starting at one end, slice sweet potato as thinly as possible into rounds. Try to be consistent in how thin you slice so the chips bake evenly. (Use a mandolin slicer if you have one.) 3. In a mixing bowl, toss the sweet potato rounds with olive oil and season with sea salt. 3 Sweet Potato 1/2 tsp Sea Salt 1 tbsp Extra Virgin Olive Oil 1/2 Lime (sliced into wedges) 4. Line a baking sheet with parchment paper. Place the sweet potato rounds on the baking sheet in a single layer. Bake in oven on middle rack for 20 minutes. Flip the sweet potato and bake for another 10 to 20 minutes or until goldenbrown (depending on the thickness of the rounds). 5. Let cool. Drizzle a lime wedge over the chips and serve. If chips aren't crispy enough, stick them back in the oven for another 10 minutes.
18 Clean Trail Mix #snack #paleo #vegetarian #vegan #eggfree #glutenfree #dairyfree #nightshadefree 1 ingredients 2 minutes 4 servings 1. This is meant to be a quick and easy snack. Find a clean trail mix in any health food store or in the healthy food section of your grocery store. Read the ingredients to make sure there are no additives. We recommend checking out brands such as Prana or Central Roast. 2 cups Clean Trail Mix 2. Pour into bowl and snack away!
19 Nitrate Free Pepperoni Stick and Pickles #ketogenic #paleo 2 ingredients 1 minutes 1 servings 1. Slice up your pickle and pepperoni or just grab and go! 1 Pepperoni (Healthy option: buy nitrate and msg free) 2 Pickles (Healthy option: buy fermented pickles!)
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