We know that during the last few weeks hand sanitizer and other home essentials have been scarce in the stores and online due to the COVID-19 (coronavirus) outbreak of 2020. We thought if you had some of these items on hand at home you would like to have this DIY hand sanitizer recipe on hand.
Amount: 10 ounces (300 ml)
Total Time: 6 Minutes
- 1 cup (260 ml) Isopropyl Alcohol
- ½ Tablespoon (4.5 ml) vegetable glycerine
- 3 Tablespoons (41 ml) hydrogen peroxide
- 4-5 drops essential oil, (optional)
- Place all ingredients into the blender, in the order listed, and secure the lid. Select the lowest setting. Start the blender and increase to variable 5, blending for 30 seconds.
- Remove to a squeeze bottle to hold for use.
- For application: place approx. 1/4 teaspoon (about the size of a dime) onto hands and rub hands together until hands are dry, about 15-20 seconds.
- This sanitizer does not have any added thickeners, so it will be thinner than commercially made sanitizers.
*World Health Organization formulated recipe blended in the correct proportions to create an effective homemade DIY hand sanitizer.
**The use of hand sanitizer should not take the place of washing your hands.
6 servings | Prep Time: 10 mins. | Cook Time: 45 mins.
This paleo Honey Glazed Carrots dish with cranberries and pecans is the perfect side dish for your holiday dinners. We like to enjoy this with Thanksgiving and Christmas dinners.
- 2 lbs. fresh carrots, peeled, quartered, and cut into 4-5″ sticks or baby carrots
- 2 TBSP honey
- 2 TBSP olive or avocado oil
- 1 TBSP coconut butter spread or other dairy-free “butter” alternative
- 1 tsp fermented honey (available at Snackin’ Free)
- 1 tsp organic fresh thyme leaves
- 1 cup pecans
- 1 cup organic fresh or frozen cranberries
- Preheat oven to 375 degrees Fahrenheit.
- Line a baking sheet with foil and lightly brush with oil.
- In a small bowl, whisk together warm melted butter alternative, oil, honey, fermented honey, and thyme leaves.
- Arrange the carrot sticks on the baking sheet in an even layer. Pour the glaze over the carrots as evenly as you can.
- Bake for 30-45 minutes until fork-tender, turning over at the 20-minute mark, and adding the pecans and cranberries 5-10 minutes before done.
Serve with Sweet & Spicy Chicken Wings or Oven Roasted Chicken Thighs.
Nothing is better than perfectly cooked asparagus – and garlic makes everything better right? Try our paleo sautéed asparagus with garlic. This really is an easy side dish for during the week and it only takes 4 ingredients. I love recipes that only have a few ingredients.
- 1 bunch tender asparagus (cleaned and ends removed)
- 1 head of garlic
- 2 to 3 tablespoons avocado oil
- Himalayan pink salt to taste
- Remove ends, clean asparagus and dry with a towel.
- Heat oil in a large fry pan.
- Place asparagus in a frypan.
- Add fresh pressed garlic on top of asparagus and sauté until asparagus, turning occasionally until tender (do not overcook).
- Add salt to taste this paleo sautéed asparagus dish, serve and enjoy
Serve this dish with our Honey Garlic Lemon Rotisserie Chicken.
Enjoy these paleo BBQ Bacon-Wrapped Meatballs at your next party – they are a great appetizer for football Sundays, Christmas parties, or just a small get together with friends.
- 1 1/2 to 2 lbs. lean grass fed / grass finished ground beef (alternately you can use turkey or pork as well)
- 1 cup Snackin’ Free plain or seasoned bread crumbs
- 2 organic free range egg, beaten well
- 2 Tablespoons Avocado oil (can use Snackin’ Free refined)
- 1 bottle Snackin’ Free Zesty BBQ sauce or Spicy BBQ sauce
- 1 tsp. salt
- 1/2 tsp. granulated onion
- 1/2 tsp. thyme
- 1/2 tsp. freshly ground pepper
- 1/2 tsp. granulated garlic
- 1 large yellow onion diced fine
- Preheat the oven to 425 F. Line a shallow baking sheet with foil and set aside.
- In a large bowl, mix all the meatball ingredients together with your hands until well combined. Form into balls, not too large, 1 to 2 inches is best.
- Wrap each with 1 to 2 slices of bacon, depending on the size of the meatball and secure with toothpicks.
- Place on baking sheet at least 2 inches apart and bake approximately 40 to 45 minutes or until a thermometer reads 165º F when inserted into the center of the meatball.
- Remove from oven and brush liberally with Snackin’ Free BBQ sauce, then return to the oven and bake another 5-10 min.
- Serve with a side of heated paleo barbecue sauce.
Before you wrap the meatballs with bacon why not try. . .
Green onion: using the green part only, wrap the meatball then follow directions 3 – 5.
Yellow onion: cut a yellow onion in half then in half again, separate the onion slices and use them to wrap the meatballs; then wrap with bacon and follow directions 3 – 5.
Mini Cabbage rolls: wrap each meatball with green cabbage and use marinara or tomato/ pasta sauce of choice in place of barbecue sauce. Then heat the rest of the tomato/pasta sauce and place it in a dish. When the meatballs are cooked then place them into the sauce and serve.
Teriyaki: In a small saucepan, add 1 bottle minus two (2) Tablespoons of Snackin’ Free Teriyaki dressing and heat, do not boil. Place 2 tablespoons of teriyaki in a small bowl with 2 teaspoons arrowroot powder and stir until combined. When ingredients in saucepan come to a simmer add the arrowroot mixture and stir until teriyaki thickens.
Snackin’ Free Products
Here is the perfect easy paleo recipe for dinner. I mean bacon makes everything better, am I right? This Paleo Southern Bacon-Fried Cabbage recipe will have your family wanting more.
Prep Time 10 min | Cook Time 45 min | Serves 6
- 6 slices bacon, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large head cabbage, cored and chopped
- 2 tsp. seasoned salt (available at Snackin’ Free)
- 1/2 tsp. ground black pepper
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- Cook the bacon in a jumbo cooker over medium-high heat until crisp. Remove the bacon to a paper towel-lined plate. Reserve 2 tbsp. of the bacon grease and discard the rest.
- In the same jumbo cooker, return the 2 tbsp. bacon grease. Over medium-high heat, cook the onion until it is soft, about 4 minutes. Add the garlic and continue to cook for an additional 1 minute. Stir in the cabbage and continue to cook and stir for 4-5 minutes. Add the seasoned salt, pepper, onion powder, and garlic powder. Mix well.
- Reduce heat to low, cover, and allow to simmer, stirring occasionally, for about 30 minutes.
- Just before serving, mix the bacon into the cooked cabbage. Serve the Paleo Southern Bacon-Fried Cabbage immediately.
These paleo baked stuffed apples are filled with spiced nuts and drizzled with warm honey.
This is a yummy and rustic paleo dessert and is absolutely perfect for fall. Just imagine smelling these tender stuffed baked apples as they’re cooking with the smell of spiced nuts drifting through your home. It is glorious! Serve warm with dairy free vanilla ice cream we love NadaMoo ice cream!
Makes 5-6 servings
- 5-6 Apples of your choice
- 1 cup of roughly chopped walnuts
- 1/2 a cup of roughly chopped pistachios
- 2 tsp of ground cinnamon
- 1/2 tsp of ground cloves
- 1/2 cup of honey, maple syrup, Fruit Sweet or agave
- 1/4 cup of honey, maple syrup, Fruit Sweet or agave
- Warm honey on the stove top until honey is thinned but does not heat too long.
- Mix the nuts and spices and 1/2 cup honey together in a separate bowl then proceed to fill the apples with this mixture. Be sure to fill all apples fully.
- Use remaining warmed honey over the apples and
- Bake in a preheated oven at 180 deg C for 25-30 mins.
- Serve your paleo baked stuffed apples with a side of dairy free ice cream or cocowhip and enjoy.
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
…Read Full Article
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!