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.
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.
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 !