paleo Southern Bacon-Fried Cabbage Recipe_Snackin Free_Blog

Paleo Southern Bacon-Fried Cabbage Recipe

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 

Ingredients

  • 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 

Directions

  1. 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.
  2. 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.
  3. Reduce heat to low, cover, and allow to simmer, stirring occasionally, for about 30 minutes.
  4. Just before serving, mix the bacon into the cooked cabbage. Serve the Paleo Southern Bacon-Fried Cabbage immediately. 
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paleo stuffed baked apples Recipe_Snackin Free_Blog

Paleo Stuffed Baked Apples

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 

Ingredients

  • 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 

Directions

  1. Warm honey on the stove top until honey is thinned but does not heat too long.
  2. 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.
  3. Use remaining warmed honey over the apples and
  4. Bake in a preheated oven at 180 deg C for 25-30 mins. 
  5. Serve your paleo baked stuffed apples with a side of dairy free ice cream or cocowhip and enjoy.
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paleo wheat free thins_Snackin Free_Paleo Blog

Snackin’ Free Paleo Wheat-Free Thins – TasteTV’s 2019 TOP HEALTHY GOURMET SNACKS ANNOUNCED

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

Large Wheat-free Thins

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    cassava flour pancakes

    Paleo “Buttermilk” Cassava Flour Pancakes

    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.

    Ingredients 

    • 1 cup almond, coconut, or other non-dairy milk 
    • 3/4 cup cassava flour
    • 1/3 cup coconut flour
    • 3 eggs, beaten
    • 2 Tbsp avocado oil
    • 1 Tbsp maple or coconut sugar
    • 1 Tbsp lemon juice
    • 1 tsp baking powder
    • 1/4 tsp baking soda
    • dash of salt
    • fat for oiling skillet or griddle

    Directions

    1. Preheat a stainless steel skillet on, or electric griddle to medium-low heat. Oil pan with fat of choice.
    2. In a separate bowl, add milk and lemon juice and let sit for 5 minutes
    3. Combine the flours, sugar, baking powder, baking soda, and salt. Set aside. 
    4. In a separate bowl, whisk the eggs, avocado oil, and milk, lemon juice mixture, then add to the flour mixture. Stir until combined.
    5. 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.
    6. If pancakes cook too quickly on the outside, but are undercooked on the inside, turn the heat down.
    7. Serve with butter and maple syrup for a classic pancake experience.
    paleo SWEET POTATO _ PUMPKIN PANCAKES Recipe_Snackin Free_Blog

    Sweet Potato / Pumpkin Pancakes

    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.

    Ingredients

    • 2 cups cassava flour
    • 2 tsp. baking powder ***
    • A pinch of salt
    • 1/2 tsp. ground cinnamon
    • 1 1/2 cups full-fat coconut milk 
    • 1 egg
    • 3 tbsp. coconut oil, melted. 
    • 2 tsp. vanilla extract.
    • 1 cup sweet potato or pumpkin puree
    • Maple Syrup, Honey, *powdered Coconut Sugar or Maple sugar or Fresh berries, to serve

    Directions

    1. Place all the wet ingredients in a large bowl and whisk together.
    2. 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.
    3. Heat a pan over medium-low heat or use a preheated electric griddle.  
    4. Spoon batter onto the surface and cook until small bubbles appear on the surface then turn and cook until golden brown on both sides and cooked through.
    5. Serve the pancakes immediately. (You can store them in the refrigerator and heat them in the toaster oven. They also do freeze well but remember to thaw overnight in the fridge before reheating)

    * Coconut and Maple sugar can be powdered in a coffee grinder or if using large amounts in the smallest container 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 saucepan and cook until fruit is soft.  Then add all ingredients to a high-speed blender and blend 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 with 1 1/4 teaspoon Cream of Tartar)

    paleo Instapot French Toast Bake Recipe_Snackin Free_Blog

    Instant Pot French Toast Casserole

    Need an easy brunch recipe for your friends or family? This is the paleo recipe for you! Our paleo Instant Pot French Toast Casserole has the french toast flavor with less work – just put all the ingredients together in the instant pot and cook it for 3ish hours. You can mingle with all your guests and then serve a delicious dish for them – NO standing over the stovetop.

    INGREDIENTS

    • Butter flavored shortening, avocado, or coconut oil for Crock-Pot
    • (You can use oil spray if you choose)
    • 2 – 3 packages of paleo/gluten-free bread cut into 1-inch pieces.
    • 8 large eggs
    • 2 c. non-dairy milk of your choice (I use full-fat coconut milk)
    • 1/3 c. coconut or maple sugar – *plus more for dusting.
    • 1 1/2  tsp. pure vanilla extract (I use non-alcohol vanilla)
    • 1 tsp. ground cinnamon
    • 1/4 tsp. kosher salt
    • small pinch of nutmeg
    • 1/2 cup raisins or dried cranberries, optional
    • Top with *Powdered sweetener of choice, Maple syrup, **Fresh fruit puree for serving

    DIRECTIONS

    1. Lightly oil the inside of the Instant-Pot insert.
    2. Slice bread into thick slices then quarters each slice. Place bowl of an Instant-Pot.
    3. In a large bowl, combine eggs, dairy-free milk, sweetener, cinnamon, vanilla, salt, and nutmeg, and beat until well combined. Pour egg mixture over bread, and stir to make sure everything is coated.  You can make this ahead, just cover the prepared insert and place it into the refrigerator up to overnight. To cook, remove foil and prepare as directed.
    4. Cook on low for 2 ½ to 3 hours, until the French toast is warm and cooked through.
    5. Serve warm with maple syrup, honey, or fresh fruit puree.
    6. Serve Immediately or refrigerate for up to one week

    *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 saucepan and cook until fruit is soft.  Then add all ingredients to a high-speed blender and blend it on a high until it becomes a smooth pourable sauce.

    paleo breakfast pizza

    Cauliflower Breakfast Pizza

    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.

    INGREDIENTS

    • 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

    DIRECTIONS

    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.
    paleo Curry Artichoke Rice Salad Recipe_Snackin Free_Blog

    Curry Artichoke Rice Salad Recipe

    This paleo curry artichoke rice salad recipe is a great side dish for any get-together. We love pairing it with our roasted chicken thighs recipe or a nice steak. Cauliflower rice is a great substitute as grainless rice we use it to make fried cauliflower rice and garlic cilantro cauliflower rice.

    INGREDIENTS

    • 16 oz Package Cauliflower rice
    • 1/2 whole green pepper, chopped finely
    • 1 jar artichoke hearts, drained, chopped, oil/marinade juice saved and set aside for later use.
    • 1/3 cup mayonnaise
    • 2 whole green onions, chopped
    • 8 whole stuffed green olives, sliced thinly
    • 1/4 cup marinade from artichokes
    • 1/4 teaspoon curry powder

    Directions

    1. In a large bowl combine cauliflower, green onions, green pepper, olives, and artichoke hearts.
    2. In a separate bowl whisk together marinade, Mayonnaise and curry powder. 
    3. Toss with vegetable mix and chill.
    4. Alternatively, you can warm all in a 325º oven for 10 to 15 minutes or in a microwave on high.

    Distilled White Vinegar – Is it glutenous?

    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

    https://www.everydayhealth.com/celiac-disease-specialist/is-vinegar-safe-for-a-gluten-free-diet.aspx

    paleo holiday drink Recipes_Snackin Free_Blog

    Paleo Holiday Drink Recipes

    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

    Ingredients

    • 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

    Directions

    1. 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.
    2. 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.
    3. 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 

    Ingredients

    • 1  15 oz.  can of organic pumpkin puree 
    • 1/2  cup extra coconut sugar
    • 2  tablespoons pumpkin pie spice

    Directions

    1. Mix all ingredients together in a small saucepan.  Heat until combined and sugar is dissolved. Remove from heat.
    2. Place a paper towel lined fine wire strainer over a large bowl and pour the pumpkin mixture into the paper-lined strainer.
    3. Cover and place in the refrigerator overnight to allow the syrup to drain off.
    4. Add this syrup to the Kaluha style liquor recipe.

    Pumpkin White Russian

    Ingredients

    • 1 oz pumpkin spice Kahlua
    • 2 oz vodka
    • 1 oz sweetened condensed coconut milk

    Directions

    1. Rim rocks glass with sprinkles/sugar.
    2. Combine “Kahlua”, vodka, and cream into glass over ice.
    3. Stir lightly and serve immediately.

    paleo drink Recipes_Snackin Free_Blog

    Sweet & Spicy Chicken Wings

    Chicken wings are a great addition to any get-together. Our sweet & spicy chicken wings are sure to be loved by all your guests.

    Ingredients:

    • 1/4 cup fermented honey
    • 1/8 cup honey
    • 1/4 cup coconut sugar, packed
    • 1/4 cup coconut aminos
    • 2 tablespoons vinegar
    • 3 garlic cloves, minced
    • 1 tablespoon minced fresh ginger
    • 1/2 teaspoon fresh cracked black pepper
    • 1/2 teaspoon chili powder
    • about 1.25 pounds of chicken drumettes or wings
    • 1 tablespoon sesame seeds, lightly toasted
    • a few pinches of chopped fresh parsley

    Directions:

    1. In a medium bowl, whisk together all ingredients except the last two and pour into a large bowl.  Add chicken and coat thoroughly—cover and place in refrigerator for 8 hours, or overnight to marinate.  Turning chicken occasionally to ensure even marination.
    2. Preheat oven to 400°F. Line a baking sheet with aluminum foil.
    3. Place chicken in the pan, reserving the marinade for later. Bake for 25 minutes in the center of the oven.
    4. Bring the marinade to a boil in a small saucepan, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.
    5. Remove drumsticks from the oven, and coat each with the thickened marinade. Place back in the oven and cook for 10 – 15 more minutes. Pour the remaining marinade into a large bowl, toss to coat the drumsticks one last time, with any remaining sauce, and sprinkle with sesame seeds and parsley. Serve immediately.

    paleo pasta recipe

    Pasta w/ Pumpkin and Sausage Gravy

    Enjoy this paleo pasta recipe with friends and family. This recipe is great during the fall and winter months over paleo pasta.

    Ingredients:

    • 2 teaspoons Frontier Chili Powder Seasoning Blend
    • 1/8 teaspoon Frontier Organic Ground Korintje Cinnamon
    • 1/2 teaspoon Frontier Organic Ground Nutmeg
    • 1 pinch Frontier Table Grind Sea Salt
    • 1 pinch Frontier Organic Black Peppercorns
    • 4 teaspoons Frontier Organic Garlic Granules
    • 1 Frontier Organic Bay Leaf
    • 2 teaspoons Frontier Organic Ground Sage Leaf
    • 2 teaspoons olive oil
    • 1 onion, finely diced
    • 1 pound hot Italian turkey sausage
    • 1 cup dry white wine
    • 1 cup water
    • 1 cup canned pumpkin
    • 1 pound Snackin’ Free pasta, or pasta of your choice, cooked 
    • 1/2 cup heavy coconut cream

    Directions:

    1. Heat pan over medium-high heat. Add 1 tablespoon olive oil; cook sausage. Remove from pan to drain on paper towels.
    2. Add 1 tablespoon oil, and sauté onion and garlic for 3-5 minutes, until tender. Add bay leaf, sage and wine. Cook to reduce wine by half, about 2 minutes. Add chicken broth, water, and pumpkin; stir to combine. Continue stirring until sauce bubbles.
    3. Return sausage to pan, reduce heat, and add coconut cream. Add cinnamon, nutmeg, and salt and pepper to taste. Simmer for 5 to 10 minutes.
    4. Remove bay leaf. Serve over cooked paleo pasta.
    paleo roasted vegetable broth recipe

    Paleo Roasted Vegetable Broth

    Try our paleo roasted vegetable broth recipe – a great alternative to chicken broth, especially during the winter colds and chilly weather.

    Ingredients

    • 1 pound of organic celery
    • 1 1/2 pounds of 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 of organic garlic
    • 3 whole cloves
    • 1 bay leaf
    • 6 whole black peppercorns
    • 1 bunch of fresh organic parsley, chopped
    • 1 gallon of filtered water

    Directions

    1. Preheat the oven to 450 degrees F (230 degrees C).
    2. Remove leaves and tender inner parts of celery and set them aside.
    3. Toss onions, carrots, tomatoes, bell peppers, and turnips with olive oil.
    4. 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.
    5. 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.
    6. 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!

    Holiday Items Heating Instructions

    Paleo Cinnamon Roll Baking Instructions

    1. Thaw in the refrigerator overnight the.
    2. Bring to room temperature.
    3. Place in a muffin pan and cook in 350º oven for 25 minutes.
    4. Remove and enjoy.

    Cinnamon Roll Reheating Instructions

    1. Wrap cinnamon roll in a damp paper towel; leave frosting uncovered.
    2. Place in Microwave on high for 20 to 25 seconds.
    3. Remove and enjoy.

    Paleo Dinner Rolls

    Dinner Roll Baking Instructions

    1. Thaw in the refrigerator overnight the.
    2. Bring to room temperature.
    3. Place in a muffin pan and cook in 350º oven for 25 minutes.
    4. Remove and enjoy.

    Dinner Roll Reheating Instructions

    1. Wrap dinner roll in a damp paper towel.
    2. Place in Microwave on high for 20 to 25 seconds.
    3. Remove and enjoy.

    Paleo Spiced Hot Chocolate

    Who else loves curling up in a cozy blanket with a cup of hot cocoa? We know we do add our favorite holiday movie and it sounds like the perfect night in! Try this paleo-spiced hot chocolate recipe for a cup of hot cocoa with a little kick. We know it won’t disappoint.

    Ingredients

    • 2 Tbsp. organic raw cacao powder
    • 1 Tbsp. organic coconut sugar
    • pinch sea salt
    • pinch organic ground cinnamon
    • pinch organic cayenne
    • pinch organic ground ginger
    • ¼ tsp. organic vanilla extract
    • 1 organic cinnamon stick
    • 1 ½ cups
    • dairy-free milk of your choice

    Directions

    1. Bring milk to a simmer in a small saucepan on medium heat.
    2. Then whisk in all the dry ingredients.
    3. Serve hot chocolate immediately with a cinnamon stick.

    This recipe pairs great with dessert, for example, you could make our Paleo Sugar Cookies Recipe.

    Paleo Sugar Cookies and Icing Recipe_Snackin Free_Paleo Recipes

    Paleo Sugar Cookies Recipe with Paleo Vanilla Icing Recipe

    We enjoy decorating cookies every year with our family. It has become a holiday tradition each year and we wanted to continue this after we chose a paleo lifestyle, so here is our favorite paleo sugar cookies recipe with paleo vanilla icing. Now you can enjoy decorating sugar cookies with your loved ones this year too.

    Ingredients

    • 1 1/2 cup cassava flour
    • 1/2 tsp sea salt
    • 1/2 tsp baking soda
    • 2/3 cup non-hydrogenated palm shortening
    • 1/2 cup maple syrup, honey (use fruit sweet for vegan option)
    • 1 tbsp vanilla extract

    Directions

    • Preheat oven to 350 degrees.
    • Beat shortening, maple syrup, and vanilla in a mixer or food processor.
    • In a separate bowl whisk together dry ingredients add flour, salt, and baking soda, then and beat until just combined.
    • Transfer the dough to a large sheet of parchment paper, use your hands to pat the dough down smooth, dust with flour.
    • Cover with another piece of parchment and roll out the dough to 1/4 inch thick.
    • Cut into desired shapes. Repeat steps 3 and 4, continuing until all of the dough is used.
    • Bake for 10-12 minutes until golden brown on the bottom.
    • Remove and allow to cool completely before frosting.

    Vanilla Icing

    Ingredients

    • 2 tsp full fat coconut milk
    • 1/2 cup non-hydrogenated palm shortening
    • 1 tbsp vanilla extract
    • 1/2 cup maple sugar, coconut sugar, or another powdered sweetener of choice(adjust +/- to taste)

    Directions

    • To make the frosting, powder your sweetener in a coffee grinder or use a high-powered blender.
    • Using a hand or stand mixer combine coconut milk, maple sugar, vanilla, and cream until smooth.
    • Add shortening and mix thoroughly making sure there are no shortening clumps left.
    • If your frosting is too thick add additional shortening. If too thin you can add cassava flour 1/4 tsp at a time to thicken.
    paleo cranberry sauce_SF_Blog_paleo recipes

    Slow Cooker Paleo Cranberry Sauce

    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.

    INGREDIENTS

    • 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.

    DIRECTIONS

    1. Rinse the cranberries, pat dry, and then place in slow cooker.
    2. Zest and juice 1 large orange. You can peel the zest or grate, whatever you’d prefer.
    3. Stir the honey and fresh orange juice together in a separate bowl. Then pour the mixture over the cranberries in the slow cooker.
    4. Cook on high for 2 ½ hours, stirring at least once an hour.
    5. Turn off slow cooker after 2½ hours, remove the lid and allow cranberry sauce to sit for at least 15 minutes to cool.
    6. Serve either hot or cold. Enjoy!
    paleo sweet potato casserole recipe_snackin free blog-paleo recipe

    Paleo Sweet Potato Casserole

    Enjoy our paleo sweet potato casserole during your dinner party this Thanksgiving. With a mixture of sweet potatoes and coconut milk spiced and a kick of pumpkin pie spice, this is sure to cure anyone’s sweet tooth not to mention it is topped with pecans and shredded coconut. This is a great paleo swap for the typical candied yams topped with marshmallows, so if that is one of your favorite dishes definitely try this one.

    INGREDIENTS

    • 3 pounds sweet potatoes (about 4 large)
    • ½  cup organic coconut sugar
    • ½ cup evaporated coconut milk
    • 3 tablespoons coconut oil
    • 2 eggs
    • 1 teaspoon cinnamon or pumpkin pie spice
    • ½ teaspoon Himalayan salt

    TOPPING

    • ½ cup organic coconut
    • ½ cup canned coconut milk
    • 3 tablespoons coconut oil
    • ¼ teaspoon Himalayan pink salt.
    • ½ cup chopped pecans
    • ½ cup unsweetened shredded coconut (optional)
    • ⅓ cup cassava flour or 2 tablespoons coconut flour

    DIRECTIONS

    1. Preheat oven to 400℉. Lightly oil a 9 or 10” square baking dish and set aside.
    2. Place potatoes directly on the oven rack with a sheet pan on the rack below to catch drips. Bake until tender, 45-60 minutes. Let cool then scoop out flesh and transfer to the bowl of a food processor.
    3. Mash or process until smooth.
    4. Add ½ cup sugar, evaporated coconut milk, 3 tablespoons coconut oil, eggs, cinnamon, and ½ teaspoon salt process until mixed thoroughly.
    5. Transfer to baking dish.

    For the Topping:

    1. In a medium bowl combine ½ cup sugar, 3 tablespoons coconut oil, pecans, coconut, flour, and ¼ teaspoon salt. Mix until crumbly and sprinkle over potatoes.
    2. Loosely cover baking dish with foil and bake 30 minutes. Remove foil and bake until browned, 10 minutes more. Cool 10 minutes before serving
    paleo strawberry jam recipe_snackin free blog-paleo recipe

    Paleo Strawberry Jam Recipe (Sweetened with Honey)

    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 

    DIRECTIONS

    1. 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.
    2. 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.
    3.  Add calcium water to strawberries, stir well.
    4.  Measure honey into a separate bowl. Mix pectin thoroughly into honey and set aside.
    5.  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.
    6.  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.