Paleo Applesauce Recipe

Grandma’s Apple Pie Recipe

Filling Ingredients

  • 1 – 2 pack of gluten-free/paleo crust of your choice
  • 6 – 8 cups thinly sliced peeled apples (I used 1/2 granny smith and 1/2 sweeter apples such as honey crisps or fuji) 
  • 1/2  cup packed coconut sugar
  • 3 tablespoons butter-flavored shortening, melted

Directions

  1. In a medium bowl, mix together apples and coconut sugar. 
  2. Place into one pie crust (set aside the second one for the top). 
  3. Drizzle with melted butter-flavored shortening.
  4. Place top pastry over filling; trim overhanging edge. 
  5. Bake for 15 minutes. Make cuts through the top crust for ventilation. 
  6. Cover edge with 2- to 3-inch strips of foil to prevent excessive browning.
  7. Bake for about 25 minutes or until the crust is deep golden brown, removing foil for the last 15 minutes of baking.
  8. Cool completely.

** for an extra special treat add 3 tablespoons maple syrup to the filling and drizzle 3 Tablespoons over the top of the pie before you bake.

** Add 1 Tablespoon ground cinnamon to filling mix for a cinnamon apple pie. 

paleo Sweet Potato Wedges recipe

Sweet Potato Wedges

Fall is a great time for new veggies to come around – spaghetti squash, Brussels sprouts, and sweet potatoes.  We love sweet potatoes even though most of our family eats them one time of year with a bunch of marshmallows melted on top of them…but we like to bring new things to the table and I think we’ve almost converted them. Sweet potatoes are also lower on the glycemic index, so they won’t spike your blood sugar as much as a regular potato. We’ve tried making sweet potato fries for the last 2 years with no such luck…but after trying over and over again to make the perfect sweet potato (yam) fries, we finally figured out our mistake. Each and every time we make them we cut them in small strips thinking they would get crispier that way….Nope! they would either burn or still be soft. Then to our amazement we make sweet potato wedges one night and cut the sweet potato into larger wedges instead of small strips – we cooked them for approximately the same time at the same temperature and they came out nice and crispy on the outside with the perfect softness inside. See our recipe below to create this easy side dish for your family.

So the first think we did is pickup some sweet potatoes that were roughly a similar size and we prefer the longer ones as opposed to a more round/ball shape. Then we scrubbed them clean to get all the dirt off. We prefer to leave the skin on but you could peel it off if that is your preference – we like the extra crunch. After cleaning we cut them in half then placed the flat side down and cut the half into wedges about 4 per side depending on the size of the potato – small ones will probably only get about 3 per half side.

After we have all the potatoes cut into wedges we place the wedges is a dish and drizzle avocado oil over the top – then get your hands in there and toss the potatoes making sure they all get some oil. We then season the potatoes with chopped rosemary, pepper, salt, and a little cayenne – keep tossing them so that the seasonings coat all of them. Take out a baking sheet and line it with foil then place each on the sheet about a half inch away from each other. Then place them in the oven and bake them for about 40 mins – flipping them half way through.


Perfectly Crispy Sweet Potato Wedges Recipe

Ingredients:
  • 3-4 Sweet Potatoes
  • 1/3 cup Avocado Oil
  • Rosemary
  • Salt
  • Pepper
  • Dash Cayenne
Instructions:
  1. Preheat oven to 400 degrees
  2. Line baking sheet with foil
  3. Wash Sweet Potatoes
  4. Cut sweet potatoes in half, lay on the flat side then slice each side into 3 or 4 wedges
  5. Place sweet potato wedges in a bowl or dish and drizzle the avocado oil over the top
  6. Toss the wedges in the avocado oil making sure they are all covered evenly
  7. Mix all the seasonings in a bowl – then season the wedges as you keep tossing them to make sure they all are evenly seasoned
  8. Place wedges on the baking sheet about 1/2″ apart
  9. Roast in the oven for approximately 40 minutes or until browned and crispy – recommended to flip halfway through baking
  10. Enjoy with some homemade ketchup or ranch dressing.
Paleo French Toast Bake recipe

Paleo Easter Brunch French Toast Bake

Serves: Makes 8 servings

Ingredients

  • 4 tablespoons butter flavored shortening, melted ( you can also use whole grass fed butter, or another non-dairy butter flavored spread)
  • ¾ cup firmly packed coconut sugar or maple sugar
  • 1 ½ to 2 packages Snackin’ Free Bread of choice, cubed (or preferred paleo/gluten-free bread)
  • 8 large eggs, lightly beaten
  • ½ cup non-dairy milk of choice ( nut, seed, or other)
  • 1 tablespoon pure vanilla extract ( almond or other extracts can also be used)
  • ¾ cup orange juice (fresh preferably)
  • Zest of 1 orange
  • ¼ teaspoon freshly grated nutmeg
  • Pinch of pink himalayan salt
  • ½ cup chopped nuts (pecans, walnuts, or other) (optional)
  • ½ cup dried fruit (currants, raisins, cranberries, blueberries) (optional)

Directions

  1. In a 13″ x 9″ x 2″ baking dish, combine the melted shortening and coconut sugar until smooth and sugar is dissolved.
  2. Mix together bread cubes and dried fruit if using and place in the dish. In a large mixing bowl, whisk together with other ingredients (eggs, milk, vanilla, orange juice, orange zest, nutmeg, and salt).
  3. Pour egg mixture over the bread slices, allowing bread to absorb the mixture, this step may take a while so cover with plastic wrap and refrigerate for at least 3 hours and up to overnight (the longer the better).
  4. Remove from refrigerator and allow to come to room temperature about 30 minutes before placing in the oven.
  5. Top with nuts of your choice if using and place in a preheated 350°F on a center rack.
  6. Bake approximately 30 to 45 minutes until browned and set.
  7. Remove, cool slightly, and serve with your favorite syrup, maple sweetener of choice, or fresh fruit topping.

Eggs Benedict with Hollandaise

Ingredients

Benedict: Eggs can be poached and chilled up to 2 days before serving. *Makes 4 servings*

  • 8 large eggs
  • 1 tablespoon distilled white vinegar
  • 4 White or Wheat style bread rolls of your choice, halved
  • 16 slices smoked salmon or Canadian bacon (can use turkey, Proscuitto, or other deli-style meat)
  • 2 tablespoons minced chives or finely chopped green onion

Hollandaise Sauce:

  • ½ cup butter flavored palm shortening or ghee
  • 4 large egg yolks
  • 1 tablespoon fresh lemon juice, plus more to taste
  • Pinch of cayenne (optional)
  • 1/2 tablespoon sweet paprika (optional)
  • Sea salt

Directions:

Benedict:

  1. Fill a medium bowl halfway with warm water.
  2. Fill a 4-quart saucepan halfway with water, stir in white vinegar and bring to a gentle simmer.
  3. Break each egg into a small dish. Slide one egg into a saucepan and immediately push the white around the yolk with a slotted spoon to form an oval shape.
  4. Poach the eggs for 2 minutes for runny yolks, or 3 to 4 minutes for firm yolks.
  5. Immediately transfer poached egg to bowl with warm water. Repeat with remaining eggs. (Multiple eggs can be poached at the same time, however for more perfect eggs, poaching 1 to 2 eggs at a time is recommended.)
  6. To serve, lift eggs from the warm water with a slotted spoon, one egg at a time, and dab the back of the spoon onto a double layer of paper towels to drain off the excess water, trim any rough edges if desired.
  7. ** Eggs can be poached and chilled up to 2 days before serving.

Hollandaise Sauce:

  1. Melt the shortening or ghee in a small saucepan until very hot.
  2. Combine the egg yolks, lemon juice, and cayenne or paprika in the base of a blender.
  3. Blend the egg yolk mixture until it lightens in color, about 30 seconds.
  4. With the blender running, slowly pour in the hot butter until the sauce is creamy.
  5. If the sauce is too thick, thin with a little water or additional lemon juice.
  6. Taste and adjust seasoning with salt.

Assemble Benedict:

  1. Split the bread of choice and divide between 4 plates, top each with 2 slices of smoked salmon, Canadian bacon, or ham and then a poached egg, spoon hollandaise over each egg and garnish with minced chives.
  2. Serve immediately.
Paleo Spicy Honey-Glazed Bacon

Paleo Spicy Honey-Glazed Bacon

Spicy Honey Glazed Bacon

INGREDIENTS

  • 1 pound thick-cut bacon
  • 2 tablespoons honey
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon sesame seeds

Directions

  1. Preheat the oven to 375.
  2. Line 2 rimmed baking sheets with parchment paper. Arrange the bacon slices on the paper in a single layer.
  3. In a small skillet, combine the honey, coriander and cayenne and cook over high heat until melted, about 1 minute.
  4. Brush the spiced honey on one side of the bacon and bake for 10 to 20 minutes or longer depending on the thickness and fattiness of the bacon, until sizzling and browned.
  5. Transfer the bacon to paper towels, glazed side up, to drain and cool slightly.
  6. Serve right away.
Paleo Loaded Cauliflower Breakfast Bake

Loaded Cauliflower Breakfast Bake

Loaded Cauliflower Bake

INGREDIENTS

  • 1 large head cauliflower
  • 8 slices of bacon, chopped
  • 10 large eggs
  • 1 c. non-dairy milk
  • 2 cloves garlic, minced
  • 2 tsp. paprika ( omit for AIP)
  • kosher salt
  • Freshly ground black pepper
  • 2 c. shredded dairy-free Cheddar style cheese
  • 2 green onions, thinly sliced, plus more for garnish
  • Hot sauce, for serving

DIRECTIONS

  1. Preheat the oven to 350º. Grate cauliflower head on a box grater and transfer to a baking dish.
  2. In a large skillet over medium heat, cook bacon. Transfer to a paper towel-lined plate to drain fat.
  3. In a large bowl, whisk together eggs, milk, garlic, and paprika, and season with salt and pepper.
  4. Top cauliflower with cheddar, cooked bacon, and green onions, and pour over the egg mixture.
  5. Bake until eggs are set and the top is golden 35 to 40 minutes.
Paleo Ham & Cheese Egg Cups

Ham & Cheese Egg Cups

INGREDIENTS

  • Cooking spray, for pan
  • 12 slices ham
  • 1 c. shredded dairy free Cheddar style cheese
  • 12 large eggs
  • kosher salt
  • Freshly ground black pepper
  • Chopped fresh parsley, for garnish

DIRECTIONS

  1. Preheat oven to 400º and spray a 12-cup muffin tin with cooking spray.
  2. Line each cup with a slice of ham and sprinkle with cheddar. Crack an egg in each ham cup and season with salt and pepper.
  3. Bake until eggs are cooked through, 12 to 15 minutes (depending on how runny you like your yolks).
  4. Garnish with parsley and serve.
Paleo Ham, Cheese & Sausage Bake

Ham, Cheese & Sausage Brunch Bake

Ham, Cheese & Sausage Bake

INGREDIENTS

  • 10 large eggs
  • 1 1/2 c. non-dairy milk of choice
  • 2 tsp. Dijon mustard
  • 2 tsp. fresh thyme leaves, plus more for garnish
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • 4 c. cubed Snackin Free Bread or gluten-free bread of choice
  • 1/2 lb. ham (preferably nitrate free) or Sausage (I use Jones Dairy Farms Sausage) chopped
  • 1 1/2 c. shredded dairy-free Cheddar style cheese
  • 2 tablespoons butter-flavored shortening

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Whisk together eggs, milk, dijon, and seasonings in a large bowl.
  3. Coat a 13 x 9-inch baking dish with shortening. Add bread and top with ham/ sausage and cheddar-style cheese. Pour over the egg mixture.
  4. Bake until eggs are cooked through and ham golden, 45 to 55 minutes. (To make ahead, cover the baking dish with aluminum foil and refrigerate at least 4 hours and up to overnight, then bake as directed.)
  5. Garnish with more thyme and serve.
Paleo Samoas Cheese Cake Recipe

Paleo Samoas Cheese Cake

Crust Ingredients

  • ¾ cup almonds or pecans
  • ⅓ cup unsweetened coconut flakes
  • 1 cup packed pitted dates
  • 1 to 3 Tablespoons of Cocoa Powder for Chocolate Crust

Crust Instructions

  1. Line the bottom of a 6-inch springform pan with parchment paper and grease the bottom and sides with coconut oil or avocado oil.
  2. Place the almonds and coconut in a food processor; process until it resembles very coarse sand. Add the dates, pulse a few times, until dates are finely chopped and mixture comes together as a cohesive dough. Press mixture evenly into bottom of prepared pan. Set aside and make filling.

Filling Ingredients

  • ¾ cup coconut butter (coconut manna)
  • 4 tablespoons of water
  • 3 tablespoons lemon juice
  • 3 tablespoons vanilla extract
  • ⅔ cup coconut sugar or maple sugar or date sugar (we recommend coconut sugar or date sugar to get a caramel taste)
  • 4 tablespoons coconut oil
  • 2 containers of Daiya dairy free vegan plain cream cheese style spread

TIP: If you wish to cut down on the sugar you can use stevia flavored drops in place of the sweeteners. You will have to add a bit at a time to get the taste that you want.

Filling Instructions

  1. In a blender or food processor blend coconut butter, water, lemon juice, vanilla and sweetener until combined.
  2. Add cream cheese spread and blend until smooth.
  3. Melt coconut oil and add to cream cheese mixture and blend until smooth.
  4. Pour filling into prepared crust. Cover and refrigerate 3 hours until firm.

Caramel Sauce Topping Ingredients

  • coconut cream from 1 can of full fat coconut milk*
  • 1 cup caramel flavored date syrup, coconut sugar, maple sugar or date sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt (optional)
  • 3/4 cup unsweetened coconut
  • 1/3 cup dark chocolate
  • 2/ teaspoons coconut oil

Caramel Sauce Topping Instructions

  1. Place the coconut cream into a saucepan over medium low heat. Add in the sugar chosen and vanilla extract; stir to incorporate. 
  2. Heat sauce until it begins to boil.  Heat should be set so that the sauce is at a rolling boil, but low enough to keep it from boiling over. Boil caramel sauce for 30 to 35 minutes or until sauce is thick enough to coat a spoon and stay when finished. This will thicken up more as it cools.
  3. Half the caramel topping and add ¾ cup of unsweetened coconut, mix thoroughly and top firm cheesecake with caramel/coconut mixture.
  4. Fill a saucepan with water and place over medium to low heat. Create a double boiler by placing a bowl over the saucepan; add ⅓ cup dark chocolate and 2 teaspoons of coconut oil.  Once mixture is completely melted, drizzle over the top of the cheese cake. Then drizzle the remaining caramel mixture over the top.

*Place can of coconut milk in fridge for an hour or two (over night is best). When you open the can the coconut cream will have risen to the top and separated from the coconut water; scoop out the thick cream from the top to use.

Easy & Paleo Super Bowl Recipes

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PALEO JALAPEÑO POPPERS

These will get you hooked, try to eat just one. A popular favorite while enjoying any sport, jalapeño poppers offer a little bit of spice, creaminess, and crunch all in one. So we had to come up with a paleo version for the big game!

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Paleo Street Tacos

Enjoy some easy paleo street tacos… without standing in front of the grill all day. Our crockpot tacos are great for any party; just add all the ingredients into the crockpot a few hours before your party and it’s ready to go by the time your guests arrive, and on the plus side the meat won’t get cold.

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PALEO BUFFALO WINGS

These paleo buffalo wings taste just as good if not better than traditional buffalo wings. They are crispy and have all the flavor and spice of traditional buffalo wings with clean ingredients… and BONUS they aren’t even fried!

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PALEO PIZZA DIPPERS

We know you’re thinking why wouldn’t we just make pizza using our pizza crust? But we thought you might want a finger food friendly option so we used our baguettes to make french bread pizza dippers!

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Paleo Salsa

You can’t have tacos without salsa…Enjoy this great addition to any party. This salsa recipe only takes a few minutes to make and tastes good with our Snackin’ Free Tortilla Chips, street tacos, or plantain chips.

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Paleo Guacamole

And of courses…salsa’s cousin guacamole has to be in the mix. Your guests will enjoy this as a dip for veggies, chips, or crackers.

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PALEO TORTILLA CHIPS

But you have to have chips for that salsa and guacamole…So, we tested some recipes for tortilla chips. Baked or Fried? We’ve got you covered. I know lots of people miss having chips and salsa after choosing to live a paleo lifestyle, but now you can so enjoy!

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Paleo Street Tacos

Ingredients

  • 5 lb carne asada
  • 1 onion, chopped
  • 1 jalapeno, deseeded, chopped
  • 4 cloves garlic, minced
  • 2 limes
  • Snackin’ Free 6″ Tortillas or Paleo Tortillas of your choice
  • Cilantro, chopped

Rub

  • 2 tbsp Mexican seasoning (the Spice Hunter)
  • 1 tbsp avocado oil
  • 2½ tsp salt
  • 1 tsp black pepper

Tacos

  • Snackin’ Free Tortillas or Paleo Tortillas of your choice
  • 1 cup Cilantro, chopped
  • 1/2 onion, chopped

Instructions

  1. Rinse and dry the pork shoulder, rub in salt and pepper.
  2. Combine the rub ingredients then rub all over the pork.
  3. Place the pork in a slow cooker, top with the onion, jalapeño, minced garlic (don’t worry about spreading it) squeeze juice of the limes over the top.
  4. Cook on high for 6 hours or until meat is tender and falls apart.
  5. Remove from the slow cooker and let cool slightly. Then shred the meat using two forks.
  6. Skim off the fat from the juices remaining in the slow cooker and discard the fat.
  7. Turn crockpot down to warm to keep the meat warm while serving.
  8. Warm up the tortillas in the microwave or on a griddle. Make some delicious paleo street tacos and top with onion, cilantro, lime, and a little of our salsa or guacamole.

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Guacamole Recipe

Salsa Recipe

Paleo Tortilla Chips

Paleo Jalapeño Poppers

Paleo Jalapeño Poppers

Ingredients

  • 7-10 jalapeños
  • Avocado Oil
Filling Ingredients
  • 4oz. Daiya Creamcheese
  • 1 cup shredded sharp cheddar cheese substitute (Daiya or Parmela Creamery)
  • 3 strips cooked uncured bacon bits
  • 1 tsp garlic powder
  • 1 tsp of onion powder
Bread Crumb Ingredients
  • 3-4 eggs
  • 1/2 – 1 cup arrowroot powder
  • 1 package of paleo bread crumbs

Instructions

  1. Cut jalapeños in half, remove seeds and flesh from the inside.
  2. Cream together the ingredients for the filling until well combined. I like to use my stand mixer for this so that it’s very well combined, but you can do it with a hand mixer too. If you mix this by hand just make sure you get it very well mixed and that it’s creamy.
  3. Using a spoon fill each jalapeno half with the cream cheese mixture. The filling should be overflowing a bit and not flattened.
  4. Put eggs and bread crumbs into separate bowls. Dip jalapeños into egg and dust with arrowroot powder. Let dry for about 10 minutes.
  5. Dip jalapeños into egg wash again and then into a bowl of bread crumbs. Make sure the jalapeños are fully coated with the bread crumbs and set on parchment paper.
  6. Fill a frying pan with avocado oil until about 1/2″ deep, heat the oil until ready for frying (a drop of water causes it to bubble).
  7. Fry each jalapeño popper turning over halfway so both sides are golden brown.
  8. Let cool for about 10 minutes and serve.

 

Paleo Buffalo Wings

Wings Ingredients

  • 1-2 lb package of chicken wings
  • Avocado Oil
  • Garlic Powder
  • Black Pepper    

Wings Instructions

  1. Coat the chicken wings with avocado oil in a large mixing bowl.
  2. Season chicken wings with garlic powder and black pepper, mix in a bowl with hands to be sure evenly coated.
  3. Fire up the grill to about 400 degrees.
  4. Add wings to the grill and turn every few minutes. Cook until slightly charred and crispy on the skin for about 20 minutes. Keep an eye out for flareups you don’t want the flame to burn the skin too much.

  

Sauce Ingredients

  • 1 cup Hot Sauce (we used Franks)
  • 1/2 cup Coconut Oil
  • 1/2 cup Butter Flavored Shortening or Ghee (clarified butter)
  • 2 TBSP Apple Cider Vinegar
  • 3 cloves garlic, minced
  • 1 handful cilantro, minced (optional)

Buffalo Sauce Instructions

  1. Melt the shortening or ghee and coconut oil in a small saucepan until completely melted.
  2. Combine the hot sauce, apple cider vinegar, and garlic in a mixing bowl. Use a whisk or emersion blender to mix until blended thoroughly. 
  3. As you blend the sauce slowly drizzle in the melted coconut oil and shortening or ghee. The sauce should have a smooth texture. 
  4. Stir in a handful of minced cilantro for a garlic-cilantro flavor.
  5. Toss or dip the wings in the buffalo sauce and serve with the dipping sauce of your choice. 

Paleo Guacamole Recipe

Paleo Guacamole Recipe

Ingredients

  • 3 ripe avocados
  • 2 Tbsp red onion, finely diced
  • 1 Roma tomato, diced
  • Juice – half of a lime
  • 4 garlic cloves (finely minced)
  • ½ tsp seas salt or more to taste
  • 2 tsp cilantro, finely chopped

Instructions

  1. Cut the avocados in half lengthwise; going around the pit. Take both hands and twist the avocado in opposite directions to separate. Take your knife and firmly hack the pit, twist, and it should remove easily.
  2. Take a spoon and scoop out the flesh of the avocado making sure to go although down to the skin.
  3. Place the flesh in a molcajeta/mortar and pestle or large bowl. Take the pestle or knife (I’ve also used a potato masher or fork) and firmly mash the avocados to your liking (chunky or smooth).
  4. Add the remaining ingredients and gently fold until well incorporated.
  5. Taste and adjust accordingly. Let the guacamole chill in the fridge for about 1 hour to get the best flavor.
  6. Place in a serving dish and serve with Snackin’ Free Tortilla chips (recipe here).
  7. If you are not serving this right away, cover it tightly with plastic wrap and or place it in an airtight container and place it in the refrigerator. Guacamole has a tendency to turn brown upon sitting out. However, usually, if you stir the guacamole it’ll revive itself.

*To test that you are getting a perfectly ripe, green, and creamy avocado try these tips:

Remove the stem from the top, if it’s bright green typically that means your avocado is perfect and ready to accompany your dish.

Gently squeeze the avocado, if it yields to the pressure then it’s ready, if it dents too much it’s overripe, and if barely gives in it’s not ripe and will be ready in 1-2 days.

Paleo Tortilla Chips

Paleo Tortilla Chips (Fried or Baked)

Fried Chip Ingredients

Fried Chip Instructions

  1. Cut tortillas in triangles. Cut tortilla in half and cut each section in 1/2 until you get the desired size for your chips.
  2. Fill a frying pan with avocado oil so the bottom of the pan is covered and filled about 1/4″ deep. Put the frying pan on the stove top and heat the oil on high until the oil is hot. A good test is to wet your finger tips and splash a little water on the oil – the oil will bubble when it is hot enough to fry the chips.
  3. Add tortilla strips to the oil, add 1 at a time until there is a layer covering most of the pan, do not over lap the tortilla strips.
  4. Fry tortilla strips on each side until a golden brown.
  5. Remove chips from oil and let cool on paper towel to remove some of the oil from the chips.
  6. Repeat above tips until all tortilla strips are fried.
  7. Slightly dust chips with sea salt.
  8. TIP: you may need to add more oil or let the oil get back up to temperature between batches.

Baked Chip Ingredients

Baked Chip Instructions

  1. Preheat oven to 450 degrees.
  2. Cut tortillas in triangles. Cut tortilla in half and cut each section in 1/2 until you get the desired size for your chips.
  3. Put one layer of tortilla strips on a baking sheet.
  4. Bake the tortilla strips in the oven for 10-15 minutes or until golden brown.
  5. Slightly dust chips with sea salt and tada you have paleo tortilla chips. Serve with salsa & guacamole recipes below.

 

Paleo Pizza Dippers

Ingredients

  • Gluten-free Baguette or Bread of your choice
  • Uncured Pepperoni
  • Shredded Mozzarella Cheese Substitute (Parmela Creamery or Daiya if you have a nut allergy)
  • Additional Veggies (optional) – onion, bell pepper, mushrooms, etc.
Pizza Sauce Ingredients
  • 8oz Organic Tomato Sauce
  • 2 TBS oregano
  • 2 TBS basil
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ TBS garlic salt
  • ¼ tsp freshly ground black pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Wrap bread or baguettes in a moist paper towel and warm in the microwave for 30 seconds to soften the bread.
  3. Mix pizza sauce ingredients in a bowl.
  4. Spread a small amount of tomato sauce mixture on the top of the bread. Keep the extra sauce to the side for dipping.
  5. Sprinkle mozzarella cheese over the top of the sauce on the pizzas.
  6. Add pepperoni and additional veggies (optional) over the top of the cheese.
  7. Bake pizzas in the oven for about 15 minutes or until cheese is melted (keep in mind cheese will not melt completely flat).
  8. Pull out of the oven and let cool a bit.
  9. Cut the pizzas into strips and serve with the warmed-up tomato sauce for dipping.

Paleo Salsa Recipe_

Paleo Salsa Recipe

Salsa Ingredients

  • 28 ounce can whole plum tomatoes including juice
  • 1 small white onion peeled and roughly chopped
  • 1 – 2 jalapeño peppers seeded and chopped
  • 6 cloves garlic chopped
  • 1 1/2 teaspoons ground cumin or to taste
  • 1 teaspoons salt or to taste
  • 1 – 2 handfuls chopped cilantro I prefer 2
  • Juice of 1 lime

Salsa Instructions

  1. Roughly chop the white onion. 
  2. Deseed and chop the jalapeño pepper(s).
  3. Finely chop garlic cloves.
  4. Finely chop cilantro.
  5. Add all ingredients into a food processor in the order listed. Pulse a couple times, then process until desired texture. 

  

6. Taste the salsa and adjust as necessary to match on personal preference.

7. Transfer to airtight container and let sit in the refrigerator for a couple of hours or 1 day for best flavor. Serve with Snackin’ Free Tortilla Chips (recipe here) and enjoy!