Paleo Snacks-On-The-Go Recipes Insanely Healthy and Delicious Paleo Recipes Brought To You By: PaleoValley.com IMPORTANT COPYRIGHT AND LEGAL NOTICE: You do NOT have permission to copy, re-distribute, resell, auction, or otherwise give away copies of this or any of our paleo recipe books, whether in e-book or physical book format. And yes, e-books are also protected by international copyright laws. If you attempt to do any of the above methods of distributing this e-book or book, you are in violation of international copyright laws and are subject to fines and imprisonment. Copyright infringement is a serious crime with fines starting at $150,000 and up, including potential imprisonment upon conviction. We have unique tracking codes embedded, designed to detect illegal distribution of this e-book and the download links. Do NOT risk getting yourself in legal trouble by illegally distributing this ebook. On the other hand, you DO have permission to print 1 copy of this book for your own use, or copy the pdf file for the ebook to a back-up drive or CD for your own file back-up use.
Snacks-On-The-Go: If you are failing to prepare, you are preparing to fail. Preparing healthy snacks for your day will ensure your brain and body are operating at peak efficiency and that you are feeling your best. When you don't have snacks you will be far more likely to fall victim to convenience foods that will likely wreak havoc on your blood sugar levels, your mood and you energy levels. Healthy snacks set you up for success.
Table of Contents Baked Squash Chips...page 1 Toasted Vanilla Coconut Bars...page 2 Trail Mix...page 3 Cherry Vanilla Bars...page 4 Banana Peanut Butter Nibs...page 5 Peach Crisps...page 6 Strawberry Almond Parfaits...page 7 Smoked Jerky...page 8 Roast Beef, Cheese, Cucumber Sandwich Bites...page 9 Fresh Apple & Pear Almond Butter Treats...page 10 Mint Pesto Veggie Dip...page 11 Cinnamon Apple Crisps...page 12 Baked Apple Chips...page 13 Fruit By The Foot...page 14 Zucchini Chips...page 15 Frozen Yogurt Dipped Strawberries...page 16 Rosemary Roasted Almonds...page 17 Fresh Fruit Salad...page 18 Chocolate Balls...page 19 Herb Crackers...page 20 Grilled Zucchini Pizza Bites...page 21 Crunchy Roasted Chickpeas...page 22 Banana Chips...page 23 Coconut Peanut Butter Balls...page 24 Sunflower Crunch...page 25 Zucchini Pizza Boats...page 26 Chocolate Covered Nuts...page 27 Apple Cinnamon Cookies...page 28 Coconut Chips...page 29 Sweet Potato Muffins...page 30 Coconut Apricot Bars...page 31 Honey Rosemary Cashews...page 32
Baked Squash Chips 1 yellow squash Garlic powder to taste Sea salt to taste 2 Tbsp coconut oil 1 Preheat the oven to 200F. 2 Using a mandolin, slice the squash as thin as you can. 3 Grease a cookie sheet with coconut oil. Then line the squash slices up on the cookie sheets. 4 Sprinkle sea salt and garlic powder over the squash slices. 5 Put the cookie sheets into the oven. Let the squash chips bake for 2-3 hours. 1
Toasted Vanilla Coconut Bars Yields 8 Bars 2 cups shredded unsweetened coconut 1/2 cup coconut milk, full fat 1/2 cup soft pitted dates 1/4 cup filtered water 1/4 cup almond butter 2 tsp vanilla extract Pinch of sea salt 1 serving size of Stevia 1 Toast 2 cups shredded unsweetened coconut at 350F, stirring every few minutes until golden colored. Set aside. 2 To the food processor add all the other ingredients and puree. Add additional water if needed. 3 Combine the shredded coconut to the mixture. 4 Press the mixture into a square dish lined with unbleached parchment paper. 5 Freeze for half an hour then cut into bars and store in the fridge.
Trail Mix Serves 2-4 1 cup roasted almonds 1 cup raw cashews 1 Mix ingredients well and store in a Ziploc bag. 3/4 cup sunflower seeds 1 cup dried cranberries 1/2 cup raisins 1/2 cup dried apricots 3
Cherry Vanilla Bars Yields 12 Bars 2/3 cup dried cherries 2 ½ cup raw almonds 1/3 cup dried cranberries 1/3 cup coconut flour 1/2 tsp of organic vanilla powder 3 Tbsp filtered water 1 Place almonds, coconut flour, cherries, cranberries, vanilla powder and stevia in a food processor. Pulse until well ground, then pulse in water until the mixture begins to form a ball. 2 Remove and press down into a baking dish and refrigerate for 1 hour then cut into bars. 1 serving Stevia
Banana-Peanut Butter Nibs Serves 4 5 medium sized ripe bananas 2 Tbsp organic peanut butter 2 oz plain Greek yogurt, full fat 1 Peel one banana and mash it with the peanut butter and yogurt in a bowl. Set aside. 2 Peel the other four bananas. Slice into halfinch thick slices. Smear the banana, peanut butter, and yogurt mixture on half the banana slices and top with the other halves, making banana sandwiches. 3 Place on a plate and freeze for two hours and cut into bite size pieces. 5
Peach Crisps Serves 4 1 fresh ripe organic peach 1/2 cup plain Greek yogurt, full fat 2 tsp raw honey 1/8 tsp pure vanilla extract 1 Tbsp almonds, chopped Dash of ground cinnamon 1 In a small bowl, combine the yogurt, honey and vanilla. 2 Peel the peach and cut into slices. Place the peach slices in a small serving bowl. 3 Spoon the yogurt mixture over the peach slices. 4 Then top with the chopped almond and a sprinkle of ground cinnamon.
Strawberry Almond Parfaits Serves 1 1/2 cup plain Greek yogurt, full fat 1/4 cup strawberries, quartered 1 Tbsp of almonds, chopped 1 Place greek yogurt in a bowl or cup to go. 2 Top with strawberries, honey drizzled, and then top with the chopped almonds. 1 tsp of raw honey 7
Smoked Jerky 3 lbs grass fed roast 1 Tbsp garlic powder 1 Tbsp liquid smoke 1/2 cup filtered water 1 tsp of Worcestershire sauce Sea salt and ground pepper to taste 1 Place meat in the freezer for 1 hour to help you cut it into the slices or have your butcher cut the roast into slices. 2 Place the beef in a Ziploc bag with all the ingredients and put it in the fridge for at least 3 hours. 3 Spread the meat on your dehydrator and cook it per the dehydrator s specifications. Approximately 5 hours on 170F.
Roast Beef, Cheese, Cucumber Sandwich Bites Serves 4 1 English cucumber 1/2 lb of grass fed roast beef 8 oz raw grass fed cheddar cheese 1 Cut up the cucumber in rounds. 2 Place a slice of roast beef on top of the cucumber, add cheese on top, and place another slice of cucumber on top. 9
Fresh Apple & Pear Almond Butter Treats Serves 2 1 cup raw pecans, walnuts, or cashews 1 cup raw almonds 1 apple, sliced 1 pear, sliced 2 Tbsp rosemary leaves 4 Tbsp coconut oil Sea salt to taste 1 In a food processor, process the nuts until they become pasty. Add 2 Tbsp of the coconut oil and process until smooth. Transfer the almond butter to a bowl. 2 In a small skillet, heat the remaining 2 Tbsp of oil. Add the rosemary leaves and cook over medium-low heat, stirring, until crisp, about 2 minutes. Using a slotted spoon, transfer the rosemary to a plate and sprinkle lightly with sea salt. 3 Crumble and stir half of the rosemary into the almond butter and sprinkle the rest on top. Serve with sliced pear and apples.
Mint Pesto Veggie Dip Serves 2-4 1 1/2 cups fresh mint 1/3 cup pine nuts, chopped 2 celery stalks, cut into sticks Broccoli, cut into florets 1 Mix all ingredients except the vegetables and puree in food processor and begin blending while drizzling in the olive oil. Blend until desired consistency. 2 Place in a bowl and serve with vegetables. Cauliflower, cut into florets 2 carrots, cut into sticks 1 garlic clove 2 Tbsp fresh lemon juice 1/4 cup extra virgin olive oil Sea salt and ground pepper to taste 11
Cinnamon Apple Crisps Serves 2 2 Fuji apples Nutmeg to taste Cinnamon to taste 1 lemon 1 Preheat oven to 225F. 2 Rinse apples, peel and remove core. Slice into rings as thin as possible. 3 Line baking sheets lined with parchment paper and place apple slices in rows on top. 4 Sprinkle each slice with lemon juice, nutmeg, and cinnamon. 5 Bake for 3 hours, flipping the apples halfway through.
Baked Apple Chips Serves 4 2 Fuji apples Cinnamon to taste 1 Core the apple and cut into thin ring slices. 2 Line a cookie sheet with parchment paper and place apple slices on it. 3 Sprinkle with cinnamon. 4 Bake at 275F for two hours flipping halfway through. 13
Fruit By The Foot Serves 2-4 3 large mangoes, peeled and pitted 2 cups strawberries 2 Tbsp of lemon juice 1 tsp cinnamon 1/4 cup filtered water 1 Clean peel and pit mangoes. Rough chop mango and hull the strawberries. 2 Put fruits in blender with water, cinnamon and for approximately 30 seconds or until smooth. 3 Place on a Teflon sheet and put in the dehydrator for 6-8 hours.
Zucchini Chips Serves 2 1 zucchini, thinly sliced into rounds 2 Tbsp of coconut oil Sea salt 1 Preheat oven to 225F. 2 Grease a baking sheet with coconut oil and place zucchini slices on top. Season with salt. 3 Bake for 45 minutes then rotate baking sheet, and bake an additional 30-35 minutes, until chips are browned and crisped to your liking. 15
Frozen Yogurt Dipped Strawberries Serves 2-4 16 oz plain Greek yogurt, full fat 10 strawberries, halved Pinch of sea salt 1 Cut heads off strawberries and slice into halves. 2 Spoon greek yogurt onto a shallow dish and dip the strawberries in the yogurt. Top with a small pinch of sea salt. 3 Keep strawberries in the freezer.
Rosemary Roasted Almonds Serves 2 1 cup raw almonds 2 Tbsp fresh rosemary, finely chopped 2 Tbsp extra virgin olive oil Sea salt to taste 1 Preheat oven to 350F. 2 Place the almonds on a roasting tray with a few sprigs of rosemary and roast for 10-15 minutes or until the nuts are browned. 3 Place the nuts in a bowl with the finely chopped rosemary and olive oil drizzled on top. Sprinkle with sea salt. 17
Fresh Fruit Salad Serves 4-6 6 peaches, peeled, pitted and chopped 1 pound strawberries, rinsed, hulled and sliced 1 Combine all ingredients on a platter, top with drizzled raw honey to taste and serve. 1/2 pound seedless red grapes 1 orange, peeled 3 bananas, peeled and sliced 3 Tbsp of raw honey
Chocolate Balls Yields 12 1 cup pecans 1 cup pitted dates 1/2 cup almond butter 2 Tbsp organic cocoa powder Pinch of Sea salt 1 Start by placing 1/2 cup pecans in a food processor and pulse until finely chopped. Put in a bowl and set aside. 2 Place remaining pecans, pitted dates, almond butter, cocoa powder and sea salt in the food processor and mix until the consistency of dough. 3 Shape the dough into 1 inch balls and roll in chopped pecans. Place into refrigerator. 19
Herb Crackers Serves 4 2 cups almond flour 2 Tbsp Herbes de Provence 1 Tbsp coconut oil 2 Tbsp filtered water 1/2 tsp sea salt 1 In a large bowl, combine almond flour, sea salt and Herbes de Provence. 2 In a medium bowl, whisk together coconut oil and water. 3 Stir wet ingredients into almond flour mixture until thoroughly combined. 4 Roll the dough into a ball and press between 2 sheets of parchment paper to make flat. Remove top piece of parchment paper. 5 Cut dough into 2-inch squares. 6 Bake at 350F for 10 minutes. 7 Let crackers cool on baking sheet.
Grilled Zucchini Pizza Bites Serves 2-4 1 large eggplant, sliced 1 can organic tomato paste 6 oz raw grass fed cheddar cheese 1 Cut zucchini into thick slices about 3/4 inch thick. 2 Heat the grill to medium heat and place the zucchini on for 7-8 minutes, or until there are some grill marks and it's starting to be tender. 3 Top the zucchini slices with some tomato sauce and a slice of cheddar. 21
Crunchy Roasted Chickpeas Serves 4 2 cans chickpeas 1/2 tsp cinnamon Sea salt to taste 4 Tbsp coconut oil, melted 1 Preheat oven to 400F. 2 Drain and rinse the chickpeas and scatter on a paper towel-lined rimmed baking sheet. Let stand 15 minutes. Remove the paper towels and toss chickpeas with melted coconut oil. 3 Roast until crisp and golden, about 45 minutes, stirring occasionally. Toss with coarse sea salt and cinnamon then serve.
Banana Chips Serves 4 4 ripe bananas 4 Tbsp fresh lemon juice 2 Tbsp cinnamon 1 Preheat oven 200F. 2 Finely cut bananas in horizontal slices and place on a baking sheet lined with parchment paper. 3 Sprinkle slices of banana with lemon juice. Top with cinnamon (if desired) and bake for 2 hours, flipping once halfway through. 23
Coconut Peanut Butter Balls Yields about 20-25 balls 2/3 cup toasted coconut flakes 1/2 cup organic peanut butter 1/3 cup raw honey 1/2 cup coconut flour 1 tsp organic vanilla extract 1 Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. 2 Once chilled, roll into bite size balls and store back in the refrigerator until ready to serve.
Sunflower Crunch Yields 3 cups 2 cups coconut flour 1/3 cup raw sunflower seeds 1/4 cup almond butter 2 Tbsp unsweetened applesauce 1 tsp ground cinnamon 1/4 cup chopped dried apricots 2 Tbsp raw honey Pinch of sea salt 1 Preheat the oven to 350F. 2 Line a baking sheet with parchment paper. In a large bowl, combine the flour, cinnamon and sea salt. In a separate bowl, whisk together the sunflower seeds, almond butter, raw honey, and applesauce. Combine both bowl mixtures and mix thoroughly. 3 Spread the mixture out evenly on the lined baking sheet. Bake for 20-25 minutes until golden brown, stirring every 10 minutes or so. 4 Remove from the oven and stir in the dried apricots. 25
Zucchini Pizza Boats Serves 2 1 large zucchini 1 can of organic tomato paste 6 oz of raw grass fed cheddar cheese, grated 1/2 tsp of oregano Sea salt to taste 1 Cut the zucchini in half lengthwise and trim a little off the bottom so it sit still in a baking dish. Cut the seeds out of the center. 2 Brush the zucchini with the tomato paste, oregano and sea salt. 3 Bake in a 350F oven for 30 minutes. With 5 minutes left place the cheese on top and let melt before removing from the oven. Plate and serve.
Chocolate Covered Nuts Yields 3 Cups 3 cups raw nuts 4 ounces dark chocolate 3 Tbsp coconut milk, full fat - refrigerated 1 Cover a large baking sheet with parchment paper. 2 In a small saucepan on medium-low combine chopped chocolate and scoop out the cream at the top of the coconut milk. Stir constantly to help melt and avoid burning. 3 Dip nuts into melted chocolate mixture then place on parchment paper. Place into the refrigerator for at least 30 minutes. 27
Apple Cinnamon Cookies Yields 12 1/3 cup apple, shredded 1 banana 2 Tbsp almond butter 1/3 cup coconut flour 2 tsp vanilla 1/4 tsp ginger powder 1/2 tsp cinnamon 1 Preheat oven to 350F. 2 Line a baking sheet with parchment paper and set aside. 3 Mix all ingredients together in a medium bowl. 4 Spoon the mixture onto the parchment paper and bake for 8 to 10 minutes, or until done to your liking. 1/4 tsp ginger powder 1 tsp baking soda 1 Tbsp of raw honey
Coconut Chips Yields 1 Cup 1 cup unsweetened coconut chips 1/4 tsp sea salt Pinch of cinnamon 1 Mix the sea salt and cinnamon in a small bowl and set aside. 2 Heat a non-stick pan over medium-high heat for about 2 minutes. Add the coconut flakes and spread a shallow layer in the bottom of the pan to roast. 3 Cook for 2 minutes until they brown. 4 Sprinkle the hot coconut flakes with the sea salt-cinnamon mixture and toss. 29
Sweet Potato Muffins Serves 4-6 4 medium sweet potatoes, peeled & cubed 4 cups kale, chopped 2 Tbsp coconut milk, full fat 1/4 yellow onion, chopped 1 clove garlic, minced Sea salt & pepper 1 Tbsp coconut oil 1 Bring a large pot of water to a boil. Boil cubed potatoes for about 15 minutes until fork tender. 2 Drain potatoes and mash them in a large bowl with the coconut milk. 3 Heat coconut oil in a skillet over mediumlow heat. Add garlic and the onion and sauté for about 1 minute. Add kale and sauté until wilted. 4 Add mixture to the potatoes and mix. 5 Preheat oven to 450F. 6 Grease a mini muffin pan with coconut oil. 7 Scoop potato mixture into a mini muffin tray until filled to the top. 8 Bake for 20-25 minutes, turn oven to broil on high and broil for an additional 3-5 minutes until tops are golden and crunchy. 9 Remove from oven and let cool for 10 minutes.
Coconut Apricot Bars Serves 1-2 1/2 cup dried apricots 1 cup shredded unsweetened coconut 1 tsp organic vanilla extract 2 Tbsp raw honey 1 Add mixture a little at a time into a food processor and blend slowly until it forms a dough. 2 Place the mixture and press down in a baking dish and refrigerate. Cut into bars. 1 Tbsp coconut oil Pinch of sea salt 31
Honey Rosemary Cashews Yields 1 1/2 cups 1 1/2 cup raw cashews 2 Tbsp raw honey 2 Tbsp rosemary, chopped 3 Tbsp coconut oil 1 Preheat the oven to 350F. 2 Place all the ingredients in a bowl and toss to coat. Pour out onto a baking sheet. Bake for 12 minutes. Toss halfway through. Sea salt to taste