The world is full of fantastic, delicious, and innovative healthy gourmet snacks. That’s why we’ve tasted some of the best, and here’s what we found.
The 5th Annual Snack Awards selects and rewards the Top Healthy Gourmet Snack creations of the Year.
Products from across the country entered into this competition, and were sent to a select jury panel of food & wine media and industry judges located throughout North America. This panel tasted, reviewed and voted on which they consider to be the “Top Healthy Gourmet Snacks of the Year” by the TASTY AWARDS panel, the Academy of Media Tastemakers
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Large Wheat-free Thins
Make some paleo cassava flour pancakes for the kiddos this weekend. Who doesn’t remember Sunday morning with the family with mom making pancakes in the kitchen…now you can continue the tradition with this paleo pancake recipe.
- 1 cup almond, coconut or other non dairy milk
- 3/4 cup cassava flour (available at Snackin’ Free)
- 1/3 cup coconut flour (available at Snackin’ Free)
- 3 eggs, beaten
- 2 Tbsp avocado oil (available at Snackin’ Free)
- 1 Tbsp maple or coconut sugar (available at Snackin’ Free)
- 1 Tbsp lemon juice
- 1 tsp baking powder
- 1/4 tsp baking soda
- dash salt
- fat for oiling skillet or griddle
- Preheat a stainless steel skillet on, or electric griddle to medium-low heat. Oil pan with fat of choice.
- In a separate bowl, add milk and lemon juice and let sit for 5 minutes
- Combine the flours, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk the eggs, avocado oil, and milk, lemon juice mixture, then add to the flour mixture. Stir until combined.
- Pour or spread about 1/4 cup batter on to pre-heated skillet, spacing pancakes at least a couple inches apart. Cook until bubbles appear on the surface, then gently flip to cook an additional 2-3 minutes on the other side.
- If pancakes cook too quickly on the outside, but are undercooked on the inside, turn the heat down.
- Serve with butter and maple syrup for a classic pancake experience.
Try this paleo pancake recipe for a paleo twist on a traditional breakfast recipe. This is also a great option topped with fresh fruit for brunch with the girls.
- 2 cups cassava flour (available at Snackin’ Free)
- 2 tsp. *** baking powder
- Pinch of salt
- 1/2 tsp. ground cinnamon
- 1 1/2 cups full fat coconut milk (available at Snackin’ Free)
- 1 egg
- 3 tbsp. coconut oil, melted.
- 2 tsp. vanilla extract. (available at Snackin’ Free)
- 1 cup sweet potato or pumpkin puree
- Maple Syrup, Honey, *powdered Coconut Sugar or Maple sugar or Fresh berries, to serve
- Place all the wet ingredients in a large bowl and whisk together.
- Add all the dry ingredients and mix well If the batter seems too stiff, add more coconut milk/water until you have a smooth batter.
- Heat a pan over medium-low heat or use a preheated electric griddle.
- Spoon batter onto surface and cook until small bubbles appear on the surface then turn and cook until golden brown on both sides and cooked through.
- Serve the pancakes immediately. (You can store them in the refrigerator and heat in the toaster oven.They also do freeze well but remember to thaw overnight in the fridge before re heating)
* Coconut and Maple sugar can be powdered in a coffee grinder or if using large amounts in the smallest contain of a high speed blender.
** You can make your own Fresh Fruit puree by adding the fruit of your choice (2 to 4 cups) a bit of sweetener (optional to taste) with a bit of water (2 Tablespoons to 1/4 cup) and a splash of fresh lemon juice (1 to 2 teaspoons) to a sauce pan and cook until fruit is soft. Then add all ingredients to a high speed blender and blending it on a high until it becomes a smooth pourable sauce. Use immediately or can refrigerated and will last approximately 1 week
*** To make your own aluminum and corn starch free baking soda mix together – 1 part baking soda and 2 parts Cream of tartar. (example: for this recipe mix together 3/4 teaspoon baking soda to 1 1/4 teaspoon Cream of Tartar)
Pizza for Breakfast? I’m in. Try this paleo breakfast pizza for a new twist on the traditional brunch options. I mean who doesn’t love pizza any day – we all remember the pizza bagel bites commercial.
- 1 large head cauliflower (chopped)
- 8 large eggs, divided
- 1 c. shredded non dairy cheese
- 2 cloves garlic, minced
- 1 tsp. paprika (optional)
- kosher salt
- Freshly ground black pepper
- 1 tbsp. Avocado oil, coconut oil or oil of choice(available at Snackin’ Free)
- 1 large onion, chopped
- 2 red bell peppers (finely chopped)
- 1 c. ham, chopped
- 1 1/2 c. Shredded non dairy cheese
- Freshly chopped chives, for garnish
- Sliced Avocado
For the Crust
- Preheat oven to 425º
- Line a baking sheet with parchment paper and set aside.
- Place chopped cauliflower into the bowl of your food processor and pulse until you have a fine texture.
- To the Cauliflower, add 2 of the eggs, shredded non dairy cheese, garlic, and paprika and season with salt and pepper. Pulse until combined and dough like consistency forms.
- Transfer dough to prepared baking sheet and press to form a crust. Bake until golden brown and cauliflower is dry, this may take approximately 25 minutes.
For the Topping
- Heat oil in a large skillet over medium heat. Add onion and peppers and cook until onions are transparent. Add ham and heat through approximately 3 to 5 minutes.
- In a bowl, whisk together remaining eggs and season with salt and pepper to taste.
- Pour eggs into skillet with ham mixture stirring until eggs are scrambled.
- Remove cauliflower crust from oven. Spread a thin layer of salsa on top (optional). Top with scrambled eggs and non dairy cheese.
- Place pizza into Broiler until cheese is melted.
- Garnish with chives, top with avocado and serve.
Did you know?
Even though the starting ingredient in distilled white vinegar may be glutenous the resulting product is not.
Most of you know that we use distilled white vinegar in dressings and some other products and that certain vinegars or alcoholic beverages may start with a form of glutenous grain.
Most white vinegar in the United States is made through the distillation process. The distillation process removes all gluten from the final products. Vinegars are routinely distilled and made from apples, corn, potatoes, or other food substances, but even distilled vinegar made from wheat is safe for people with gluten intolerance because the gluten proteins are removed from the end product during the distillation process.
During the distillation process, the liquid is boiled, the vapor (or steam) is then “captured” and cooled. The end liquid is called the distillate. Distillation separates substances that are volatile (meaning they vaporize) from less volatile substances. Protein is not volatile and does not vaporize. Consequently, even if wheat, barley, or rye was used to make a distilled product, gluten-containing proteins will not be found in the final distillate.” There are however some exceptions including malt vinegars (made from barley); flavored vinegars, which may contain gluten in the flavorings; and some imported vinegars that have wheat products added after distillation. Vinegars used in condiments made in the United States are typically safe for patients with celiac disease or gluten intolerance.
The Gluten-Free Nutrition Guide (Tricia Thompson, McGraw-Hill, 2008
Enjoy some Irish Coffee or a White Russian with your friends and family using these paleo holiday drink recipes. We can’t wait to share these with our loved ones.
Kaluha Style Liqueur
- 1/4 cup fine ground espresso
- 2 1/4 cup water (divided)
- 1 cup coconut sugar
- 1 vanilla bean
- 1 1/2 cups light rum
- Cold brew the coffee by combining the grounds and 1 1/4 cups of the water into a sealable glass jar, shaking it, then refrigerating the mixture for 12 to 18 hours. Strain through a coffee filter into another sealable glass jar.
- Combine the sugar and 1 cup of water in a pot and bring to a boil. Remove from heat and let this syrup cool to room temperature.
- Add cooled syrup, vanilla bean, and rum to the glass jar that contains the coffee. Let that mixture steep for 3 days, then remove the vanilla bean and bottle the liqueur.
Pumpkin Spice Kaluha
- 1 15 oz. can of organic pumpkin puree
- 1/2 cup extra coconut sugar
- 2 tablespoons pumpkin pie spice
- Mix all ingredients together in a small saucepan. Heat until combined and sugar is dissolved. Remove from heat.
- Place a paper towel lined fine wire strainer over a large bowl and pour the pumpkin mixture into the paper-lined strainer.
- Cover and place in the refrigerator overnight to allow the syrup to drain off.
- Add this syrup to the Kaluha style liquor recipe.
Pumpkin White Russian
- 1 oz pumpkin spice Kahlua
- 2 oz vodka
- 1 oz sweetened condensed coconut milk
- Rim rocks glass with sprinkles/sugar.
- Combine “Kahlua”, vodka, and cream into glass over ice.
- Stir lightly and serve immediately.
Try our paleo roasted vegetable broth recipe – a great alternative to chicken broth especially during the winter colds and chilly weather.
- 1 pound of organic celery
- 1 1/2 pounds organic sweet onions
- 1 pound organic carrots, cut into 1 inch pieces
- 1 pound organic tomatoes, cored (optional)
- 1 pound organic green bell pepper, cut into 1 inch pieces
- 1/2 pound organic turnips, cubed
- 2 tablespoons olive or avocado oil
- 3 cloves organic garlic
- 3 whole cloves
- 1 bay leaf
- 6 whole black peppercorns
- 1 bunch fresh organic parsley, chopped
- 1 gallon filtered water
- Preheat oven to 450 degrees F (230 degrees C).
- Remove leaves and tender inner parts of celery and set aside.
- Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil.
- Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
- Put the browned vegetables, celery, garlic, cloves, bay leaf, peppercorns, Italian parsley and water into a large stockpot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
- Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don’t waste them!
Cranberry sauce is a Thanksgiving dinner staple, but no one wants to stand over a simmering pot for hours or just wants to eat something out of a can. Our slow cooker paleo cranberry sauce recipe is made with all fresh ingredients and is easy to boot. Slow cooker recipes are great for busy moms and wives who want fresh healthy meals but don’t have the time to slave over a hot stove or oven all day.
- 2 lbs. fresh organic cranberries
- 1 large organic orange – zest and juice
- 2/3 to 3/4 cup, or to taste, organic honey (use concentrated fruit juice sweetener for vegan version)
- ½ teaspoon salt
- cinnamon and clove to taste.
- Rinse the cranberries, pat dry, and then place in slow cooker.
- Zest and juice 1 large orange. You can peel the zest or grate, whatever you’d prefer.
- Stir the honey and fresh orange juice together in a separate bowl. Then pour the mixture over the cranberries in the slow cooker.
- Cook on high for 2 ½ hours, stirring at least once an hour.
- Turn off slow cooker after 2½ hours, remove the lid and allow cranberry sauce to sit for at least 15 minutes to cool.
- Serve either hot or cold. Enjoy!
Make some fresh homemade jam to enjoy on toast, coconut yogurt or a paleo scone. We know it can be hard to find a paleo jam or jelly in the grocery store so we put together an easy jam recipe. Our paleo strawberry jam recipe only has 4 ingredients with no cane sugar or artificial sweeteners.
INGREDIENTS (YIELDS 5 CUPS OF JAM):
- 4 cups of chopped and mashed organic strawberries
- 1 cup of Organic Honey (use concentrated fruit juice sweetener for vegan version)
- 2 tsp pectin Pamona’s Pectin
- 2 tsp calcium water Pamona’s Pectin
- Wash and rinse all jars, screw bands. Keep jars in a clean sink, covered with hot water. Add lids to a saucepan of hot water, keeping warm while making the jam.
- Prepare the strawberries. Wash and clean all fruit, removing hulls and stems. You can use frozen berries too, just make sure to let the berries thaw all the way. Chop and mash strawberries, putting in stock pot when done.
- Add calcium water to strawberries, stir well.
- Measure honey into a separate bowl. Mix pectin thoroughly into honey and set aside.
- On the stove on high heat, bring strawberries to a rolling boil stirring constantly. Add honey and pectin, return mixture to a full rolling boil, stirring constantly (about 3-5 min cooking time). Remove strawberries from heat.
- Fill jars to ¼ of the top. Wipe jar rims clean, screw on 2-piece lids. Process jars in a water bath canner with boiling water for 10 minutes. Remove jars from canner and allow to cool at room temperature. Check lids to ensure seal has taken.
It’s that time of year when pumpkin is just around every corner! We have pumpkin spice lattes, pumpkin brownies, and pumpkin pie; so why not have pumpkin spice liqueur too! You can make your own with our pumpkin spice liqueur recipe today. This would be a great drink to enjoy on a cool night wrapped up in a cozy blanket next to the fire or serve it at a dinner party with all your friends and family. (KID FRIENDLY VERSION BELOW)
- 2 cups water
- 2 cup coconut sugar
- 1 (15-ounce) can pumpkin purée (not pie filling)
- 6 (3-inch) cinnamon sticks
- 6 whole cloves
- 2 vanilla beans, split lengthwise
- 2 cups aged rum, such as 10 Cane Rum or Chacaca like Leblon alternately you can use Potato or Grape Vodka (Ciroc) or VuQu made from coconut
- Place the water and sugars in a medium saucepan, whisk to combine, and bring to a boil over medium-high heat. Add the pumpkin, cinnamon sticks, cloves, and vanilla beans – whisk to combine and return to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the syrup is infused with flavor, about 30 minutes. Meanwhile, line a medium fine-mesh strainer with a piece of ultrafine cheesecloth and place it over a large heatproof bowl.
- Pour the pumpkin mixture through the cheesecloth and let it drain undisturbed until most of the liquid has passed through and only a thick paste remains. Gently press on the paste with a rubber spatula to release any remaining liquid, then discard the contents of the strainer. (You should have about 2 cups of infused syrup.)
- Add the rum and stir to combine. Transfer to a 1-quart container and set aside to cool to room temperature, about 1 hour.
- Seal the container tightly and store it in a cool, dark place for at least 2 days and up to 3 months before serving.
Serve topped with sparkling water try ginger, cola, or lemon-lime Kombucha as a mixer.
You can also make a KID FRIENDLY PUMPKIN JUICE by omitting the alcohol and adding flavored sparkling water or kombucha for a refreshing pumpkin surprise !